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Extraction of Peptides and Amino Acids Wim Mulder Sustoil, Foggia 24 April 2009 Composition oil cakes Table 1. Composition of rapeseed, sunflower and olive pulp Rapeseed Sunflower Water 5.0 6.7 Oil 41.6 53.3 Protein 26.2 22.9 Carbohydrates + fibres 23.4 14.0 Ash 3.8 3.1 Extraction of peptides and amino acids relevant for rapeseed and sunflower cake Olive pulp 50.0 22.0 1.6 24.9 1.5 Amino Acids Nutritional value Taste Physiological/chemical characteristics Production Chemical Enzymatic Fermentation Extraction Oil cakes Human food Animal feed Hydrolysis Protein hydrolysis Complete hydrolysis 6 n HCl, 110°C, 24 hours 5 n NaOH, 100°C, 18 hours Salts incorporated Destruction amino acids Enzymatic hydrolysis Peptides Immobilised enzymes Extraction before oil recovery rapeseed or sunflower seed aqueous hydrolysis peptides and amino acids rest seeds pressing fractionated amino acids oil Extraction after oil recovery rapeseed or sunflower press cake enzymatic hydrolysis acidic/alkaline extraction soluble proteins peptides and amino acids peptides and amino acids fractionated amino acids aqueous hydrolysis fractionated amino acids Simultaneous extraction ground oilseed acidic extraction centrifugation liquid alkaline extraction centrifugation solids: protein concentrate liquid 3-phase centrifugation oil emulsion solids 3-phase centrifugation oil emulsion liquid precipitation oil oil protein isolate Chemicals from amino acids Biobased route for butanediol Sugars Succinic acid 1,4-buanediol Proteins Amino acids Other/rest amino acids for food, feed or chemicals Biomass Conclusions Biorefinery on protein-rich cakes Extraction processes Chemical Enzymatic Use of proteins/peptides requires mild oil extraction Production of biobased chemicals is important Research necessary Obtaining amino acids Fractionation of amino acids Remarks/questions © Wageningen UR