Location: Plant Polymer Research
2019 Annual Report
Accomplishments
1. Pilot-scale production of pennycress protein isolate. Pennycress, an annual winter crop with seed oil being developed as a biodiesel source, has other seed components that must also be utilized to maximize the value of pennycress. ARS scientists in Peoria, Illinois, have determined the conditions for pilot-scale extraction and purification of pennycress protein. Two industrially friendly processes were developed to provide high purity pennycress protein isolate (PPI). Protein recovery and purity are comparable to those of typical industrial processes. The pilot processes produced 0.6 kg of high purity PPI which can be used by ARS scientists or researchers from other institutions. The PPIs were highly soluble in water, had excellent emulsifying activity, and produced substantial and stable foams. These attributes will broaden its possible end-uses. The PPI from this work was found to make quality films and was an effective suspending agent for vanilla extracts. Producing larger amounts of high purity PPI provides confidence to potential pennycress converters, and this material may be transferred to other researchers to develop new high-value markets for pennycress. These efforts will result in increased worth of a pennycress crop and may generate additional revenue streams for farmers and downstream processors.
2. Improved food-grade emulsifier. There is a need for improved food-grade emulsifiers that do not have limits on their use in foods. ARS scientists in Peoria, Illinois, have developed an economical food-grade emulsifier that uses high amylose corn starch and fatty acid salts (obtained from vegetable oil). When these two materials are processed using an industry standard technique, an amylose inclusion complex (AIC) forms. In the AIC, the amylose corn starch is wrapped around the fatty acid salt. The AIC can interact with oil to allow the formation of a suspension in water (the AIC acts as an emulsifier). This would have value in salad dressing, ice cream, sodas, baked goods, and other products. This technology will be able to replace imported emulsifiers or those that have limits on their usage. These new products will result in new applications for corn starch benefiting corn producers, processors, and consumers.
Review Publications
Hay, W.T., Fanta, G.F., Felker, F.C., Peterson, S.C., Skory, C.D., Hojilla-Evangelista, M.P., Biresaw, G., Selling, G.W. 2019. Emulsification properties of amylose-fatty sodium salt inclusion complexes. Food Hydrocolloids. 90:490-499. https://doi.org/10.1016/j.foodhyd.2018.12.038.
Moser, B.R., Doll, K.M., Peterson, S.C. 2019. Renewable poly(thioether-ester)s from fatty acid derivatives via thiol-ene photopolymerization. Journal of the American Oil Chemists' Society. 96(7):825-837. https://doi.org/10.1002/aocs.12244.
