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Technical University of Munich

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Main topic I: Obtaining and Characterisation of Plant Proteins:

Influence of Botanical Origin, Cultivation Conditions, and Processing on the Technofunctional and Health Properties of Proteins.

The food industry faces the challenge of varying functional properties of protein ingredients, which significantly affects their potential application in end products. Systematic approaches can be used to analyse the influence of raw materials, their growing conditions, and the effect of processing methods on the characteristic and nutritional properties of protein ingredients. This could reduce variations in the future and enable farmers to produce plants that are better suited to the needs of the industry. The knowledge gained from this analysis is also valuable for the targeted adaptation of functionalities that include both technofunctional and nutritional properties.

Current research projects:

  • Chemical and functional characterisation of mung bean from flour to isolate. Effects of different isolation conditions on the chemical composition and technofunctional properties of mung bean protein isolates. Influence of different germination times on selected enzyme activities, antinutritive ingredients and the chemical composition of mung bean flour. → Funded by the Federal State of North Rhine-Westphalia
     
  • Hemp4Food: Extraction of proteins from hemp seed press cake by means of wet and dry fractionation Investigation of the influence of different process parameters on the chemical composition, selected antinutritive ingredients and relevant functional properties of hemp protein ingredients. → Funded by the German Federal Ministry of Education and Research
     

Promoting biodiversity in agriculture, in the food (protein) ingredients market and among end consumers.

The protein ingredients market surpassed USD 70 billion in 2021 and is projected to reach USD 115 billion by 2030. Animal proteins account for 67% of the market (CAGR 5%), while plant proteins make up the remaining 33% (CAGR 8.2%). Soya and (wheat) gluten remain dominant, but other plants such as peas, field beans, and rapeseed are gaining popularity due to their widespread availability in animal feed or as bioenergy.

However, it is important to note that biodiversity in the food ingredient market plays a crucial role in improving biodiversity in agriculture. This is because farmers require a secure customer base, and conversely, the food ingredients and food industry need reliable supply chains. Therefore, our research includes the investigation of less recognised but promising protein-rich raw materials.

Current research projects:

  • Characterisation of the effect of thermal and non-thermal processes on functional, technofunctional and nutritionally relevant properties of field bean (Vicia faba L.) and its proteins. This includes the investigation of the influence of different processes on the content of selected antinutritional ingredients, quality-determining enzyme activities and the chemical composition of field bean flour. → Funded by the Free State of Bavaria
     
  • Characterisation of different varieties of common bean (Phaseolus vulgaris L.) and determination of their suitability for protein extraction. Investigation of the effect of different thermal treatment processes on the content of selected antinutritive ingredients as well as on the structural and technofunctional properties of the proteins contained. → Funded by the Federal State of North Rhine-Westphalia

 

Selected publications:

Etzbach, L., Gola, S., Küllmer, F., Acir, I.-H. Wohlt, D., Ignatzy, L.M., Bader-Mittermaier, S., Schweiggert-Weisz, U. (2024) Opportunities and Challenges of Plant Proteins as Functional Ingredients for Food Production. PNAS – Special Issue ´Sustainability of animal-sourced foods and plant-based alternatives´, accepted. 

Wintersohle, C., Kracke, I., Ignatzy, L.M., Etzbach, L., Schweiggert-Weisz, U. (2023) Physiochemical and chemical properties of mung bean protein isolate affected by the isolation process. Current Research in Food Science, 7, 100582

Schweiggert-Weisz, U., Eisner, P., Bader-Mittermaier, S., Osen, R. (2020) Food proteins from plants and fungi. Current Opinion in Food Science, 32, 156-162.

Muranyi I., Volke, D., Hoffmann, R., Eisner, P., Herfellner, T., Brunnbauer, M., Koehler, P., Schweiggert-Weisz, U. (2016) Protein distribution in lupin protein isolates from Lupinus angustifolius L. prepared by various isolation techniques. Food Chemistry, 15, 6-15.

Stephany, M., Eckert, P., Bader-Mittermaier, S., Schweiggert-Weisz, U., Carle, R. (2016) Lipoxygenase inactivation kinetics and quality-related enzyme activities of narrow-leafed lupin seeds and flakes. LWT – Food Science and Technology, 68, 36-43.

Main topic II: Modification of plant proteins - effects of thermal and non-thermal processes on technofunctional and health properties

Compared to animal proteins, plant proteins often have some disadvantageous properties, such as undesirable flavour notes or reduced technofunctional properties such as gel or foaming properties. These can be altered by thermal and non-thermal processes. This requires knowledge of the factors that affect the structure of the proteins and the resulting properties.

The influence of food technology on the nutritional and physiological properties of proteins is a promising area of research. For example, enzymatic and fermentative methods can be used to break down antinutritive and at the same time possibly sensory undesirable ingredients. 

Current research project:

  • Modification of sunflower press cake by means of microbial fermentation to optimise the functional and sensory properties. Subsequent simulated in vitro digestion is intended to provide information on the digestibility and availability of biomolecules. The focus will be on proteins and polyphenols. → Funded by the Free State of Bavaria
     

 

Selected publications:

García-Arteaga, V., Leffler, S., Muranyi, I., Eisner, P., Schweiggert-Weisz, U. (2021) Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate. Current Research in Food Science, 4, 1-10.

Schlegel, K., Lidzba, N., Ueberham, E., Eisner, P., Schweiggert-Weisz, U. (2021) Fermentation of lupin protein hydrolysates - Effects on their functional properties, sensory profile and the allergenic potential of the major lupin allergen Lup an 1, Foods, 10, 281 .

Meinlschmidt, P., Ueberham, E., Lehmann, J., Reineke, K., Schlüter, O., Schweiggert-Weisz, U., Eisner, P. (2016) The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate. Innovative Food Science and Emerging Technologies, 38, 374-383.

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