Download Extraction of Peptides and Amino Acids

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
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