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Download SIP - Proteins from oil seedsremarks - 20150317
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Proteins from oil seeds (part of the research line Biorefinery of protein-rich biomass) Background Recovery of oil from fruit or oilseeds is mainly done by continuous screw pressing. In order to increase the oil yield, seeds can be pre-treated by preconditioning. Often the pressing stage is followed by an extraction step with organic solvents, water or supercritical fluids to recover the residual oil from the press cakes. The oil production from rapeseed and sunflower seeds results in co-products that still contain valuable compounds like proteins. The quality of the proteins and lipids in these co-products is largely determined by the processing conditions. An important step in the processing of rapeseed is the inactivation of enzymes like myrosinase and lipoxygenase. Enzyme activity of both enzymes lowers the quality of the proteins and lipids due to the formation of unwanted compounds. The inactivation of enzymes is done by heating which strongly reduces the solubility of the proteins and therewith the functionality. In addition, it causes unwanted reactions of proteins with e.g. phenols, which lowers the nutritional quality. The nutritional quality of the proteins is very important for food applications, for nonfood applications the functionality is of great importance whereas the nutritional quality is irrelevant. Rapeseed proteins for non-food applications can be obtained from currently available press cake. For food applications, however, a new process should be developed. Rapeseed is the most important oilseed produced in the EU-28. The rapeseed meal consists mainly of proteins (40-45%). Cruciferin (12S globulin) and napin (2S albumin) are the major proteins found in rapeseed isolate. The animal feed market is the main outlet for these co-products. Since the European production of oil (seeds) steadily increases, also the amount of press cakes increases to a current level of about 14.1 Mtons rapeseed cake, 10 Mton soy cake and 4.5 Mtons sunflower cake1. Intended effects At TNO and DLO-FBR knowledge is available on extraction, purification and modification of proteins for food, feed as well as non-food applications from several protein rich sources origins . This knowledge can be further expanded by using side streams from protein rich press cakes. By using basic knowledge on the properties of the proteins in rapeseed, optimised extraction procedures could be used to produce protein rich fractions with divers compositions in protein content, protein distribution and other nonprotein compounds. This diversity can lead to optimised functionality for the applications that will be investigated. Knowledge developed on large streams can also be applied to smaller streams of oil seeds, like sunflower, linseed or cotton. Research focus TNO and DLO-FBR will combine their technology portfolios to investigate four research routes: 1. Redesign of the extraction of functional proteins (food) from rapeseed press cake • Dry fractionation of carbohydrates and proteins (air classification, electrostatic separation) • Use of new fluids (supersonic fluid feed, tailor made extractants) • Selective extraction conditions (extrusion-extraction, selective separation of proteins and/or removal of anti-nutritional factors) • Use of several wet fractionation techniques, such as chromatography, ultra- and dia filtration, to obtain specific fractions. 2. Adapted process for oil and protein isolation from rapeseed . Focus on oil removal with the goal to optimise both oil and protein quality. In this research route the traditional hexane extraction used to extract the remaining oil rest from partially defatted press cake should be avoided. Alternative processing should be incorporated to isolate the proteins from partially defatted press cakes 3. Redesign of processing press cakes (sunflower and soy bean). Similar to adaptation of the process for production of rapeseed oil and proteins, an adapted process could very well be successful for other sources of oil rich seed like soy and sunflower. 1 http://ec.europa.eu/agriculture/cereals/presentations/cereals-oilseeds/market-situation-oilseeds_en.pdf 1 4. Non-food protein derivatisation towards adhesives, binders, surfactants and building blocks. Protein properties can be tailored toward specific applications. For instance the surface activity and water resistance of proteins can be adjusted from very low to very high. Preferably, modification reactions are used which can be applied at a large scale, at low costs, and with the use of (chlorinefree) reactants which are used routinely in the chemical industry. Since proteins are built up by many different reactive amino acids (amino, carboxylic, hydroxyl, amide), there are many possibilities to adjust the functional properties of a protein. Here, four routes will be mentioned. Hydrophilization (to increase protein solubility in water) Partial hydrolysis (to increases protein solubility in water Hydrophobization (to increase dispersability in non-solvents, (including water). Crosslinking (to improve water resistance and mechanical strength) Duration/planning The project will initially have a duration of 2 years; the period for which funding from EZ for TNO and FBR is available. Both TNO and FBR strive to continue the project after this period. Invitation to Industrial Partners Industrial parties interested and able to act as suppliers or converters of (sidestream) proteins, potential producers and users of protein derived products, are invited to join the project. 2