DE2056896A1 - Process for the simultaneous extraction of fat and protein from vegetable, oil-containing raw materials and intermediate products - Google Patents

Description

Registrants: 30. 10 _o 70

TTSB heavy mechanical engineering combine
"Ernst CDhälmann" Magdeburg
3011 Magdeburg 11
Marienstraße 20

Process for the simultaneous extraction of Eett and Protein from vegetable, oily raw materials and intermediate products

The invention relates to a process for the simultaneous recovery of Sett and native protein from vegetable, oil seeds and intermediates, where fat and proteins are incurred whose quality allows them z _# B · as base materials for margarine production or production or improvement of protein-rich food use «

Known herbal ⁰ Ie and ^ are ette by squeezing the raw, possibly · pretreated starting materials or by their extraction obtained with fat solvents ·

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Furthermore, it has been proposed fatty material in the presence of an organic or inorganic displacement fluid to crush and thereby from the resulting suspension, mechanically separate the oil, either directly or enriched us _a fat phase,

They are also used to extract protein from oilseeds usually defatted meal of the action of aqueous alkaline solutions, other electrolyte solutions or Combinations of these extractants, optionally with the addition of organic solvents, under, thrown. the end In the extracts obtained, the proteins are precipitated mechanically at certain pH values or by heat severed

The subject of more recent process descriptions is the combination of the discussed technical variants for Purposes of simultaneous oil and protein production · The disadvantage of such processes is that by the simultaneous Extraction extremely stable protein-containing fat emulsions arise from which by simple mechanical Operations the fat cannot be separated.

Attempts have been made to improve the protective colloid function of the Protein by mechanical, enzymatic or electrophoretic ^ Resolve processes as well as cold shock.

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This either requires a high level of additional equipment, long incubation times or "conditionally." a significant impairment in the management of continuous processes, continue to be described in the Process obtain unsatisfactory yields

The purpose of the invention is to address the disadvantages of known processes, such as the use of organic and inorganic solvents, avoid as well as the high to reduce the technical and economic effort involved in breaking the stable protein-containing oil emulsion.

The object of the invention is to develop a method that involves a complex processing of oil-containing vegetable Enables raw materials and intermediate products, d. H. a simultaneous extraction of fat and protein at such a high level Quality that direct consumption as food is possible, with further ingredients, e.g. B. Gossypol, can also be obtained.

According to the invention, the object is achieved in that a 2 to 23 # strength sodium chloride solution is used for the digestion, the ratio of displacement liquid to raw material being 15 ί 1 to 5 1 and the breaking of the concentric fat phase either through

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Mixing with 10 to 40 % ethanol, based on the weight of the fat phase, or by treatment with intensive stirrers or mixers at normal pressure or vacuum and at temperatures of 50 to 1.00 ° G and that the breaking of the cream is accelerated by superheated steam or by enzyme treatment can be·

Furthermore, the invention provides that other electrolyte solutions, including as the displacement liquid Seawater, and the electrolyte solution supported by the protein is repeatedly used as a displacement fluid

Further features of the invention are that before the fat phase breaks, a more or less complete drainage the fat phase takes place and that its homologs are used instead of ethanol that one before or during the treatment of the cream with the internal stirrer or mixer act on superheated steam and that the mechanical treatment of the cream takes place in the presence of proteolytic enzymes

The advantages of the invention are that a high level of machine effort is not required to carry out the method and the simultaneous production of fat and protein for direct use for human nutrition is given.
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Another advantage is that the resulting products have a high degree of purity, see above that the fat directly or with little refining effort can be used · The protein is obtained with high biological value, that is, damage occurs when protein is obtained from a nutritional point of view not on «, ·

The method is based on an exemplary embodiment documented, whereby oilseeds are used »Pre-shredded, possibly peeled oilseeds are used in a suitable device, e.g. B Ultra-Turrax or Ball mill, in the presence of the ^ times the amount of 2 ^ iger aqueous electrolyte solution, completely up to particle sizes below 10 / um open-minded · The emerging Aqueous suspension of solid cell components, fat, soluble nitrogen compounds and other cell components comes with a self-discharging three-way separator separated into solids (meal I), concentrated fat phase (cream) and aqueous electrolyte-containing Solution of nitrogen compounds (protein solution). It should be noted that the separation is carried out in a three-way centrifuge represents only one possibility for the separation of the three phases described} it can also take place in such a way that the solids are first centrifuged off and then in a subsequent one Level the cream from the protein solution by adding

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or repeated centrifugation is separated. By both discussed possibilities is to be emphasized as a novelty in the process that in contrast to the processes already described an adjustment of the aqueous suspension to a certain pH and heating are not necessary Shots I and II are combined. After drying, possibly after supplementation, they can be used for animal nutrition or as an additive for nutrient media in technical microbial processes. Farther it is possible to squeeze out the aqueous phase or extract further fat with suitable solvents. and to gain protein proportions “Breaking the cream can be done in three ways "

Version 1:

The cream is mixed with 10 _β part of its weight of denatured 96 # strength ethanol or its homologues in a mixing container Fat, ethanol, water and solids (shot II) separated by means of a three-way separator.

Variant 2t

The cream is prepared in a with an intensive agitator

armored container at 50 0 treated, the released fat is withdrawn from the container at certain time intervals _t

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Variant 3ϊ

The cream is placed in an expansion tube by means of superheated Direct steam briefly brought to a temperature of 70 - 90 ° C · By intensive stirring in The cream is made using an intensive mixer (turbo mixer) Broken. To extend the treatment time will the material partly circulated. The bed is separated in the following separator vom Huckst and · Since this residue has not yet been completely de-oiled, it is subjected to a 2 »treatment stage performed

Variation 4:

In one equipped with indirect heating and stirring device The container is puffed the cream in the presence of a 0.1% solution of papain in phosphate according to Sörrensen Treated at pH 6.5 and 50 ° G over a period of 1 hour · This or · after additional exposure to heat The separating oil is separated, the resulting fatty residue can be processed according to the procedural regulations of variants 1 to 3 are further processed

To obtain protein, the aqueous solution obtained during the phase separation is treated with acid on the isoelectric Pällungsbereioh (pH 4.5 - 5.0) of the protein adjusted. The precipitated protein is suitable for

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Way, ζ. S. by centrifuging, decanting, filtering, flotation, separated
can be returned to the process as a displacement liquid after neutralization or after adjustment to the initial content »

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Claims (1)

1 · Process for the simultaneous extraction of sett and protein from vegetable, oil-containing raw materials and intermediate products, in which, according to a "known manner", the material is finely comminuted in the presence of a displacement liquid, a concentrated fat phase, a protein solution and a Solid obtained, the protein is precipitated isoelectrically by adding acid and fat is released by breaking the concentrated fat phase, characterized in that a 2- "to 25% sodium chloride solution is used for the digestion, the use ratio of displacement liquid to raw material being 15: 1 to 5: behaves and the breaking of the concentrated fat phase either by mixing with 10 to 40 % ethanol, based on the weight of the fat phase, or by treatment with intensive stirrers or mixers at normal pressure or vacuum and at temperatures of 50 to 100 ° 0 success t and that the breaking of the cream can be accelerated by superheated steam or by treatment with enzymes » 2 · The method according to claim 1, characterized in that other electrolyte solutions as displacement liquid, including sea water, and the protein-deprotected electrolyte solution repeated as Displacement liquid is used 109835/0956 - 10 - Method according to claim 1 and 2, characterized in that before the breaking of the fat phase a more or less complete drainage of the fat phase takes place instead of ethanol whose homologues are used 4. The method according to claim 1, 2 and 3 »characterized in that that the cream was overheated before or during the treatment with the intensive stirrer or mixer Lets water vapor take effect. 5 © method according to claim 1 to 4, characterized in that that the mechanical treatment of the cream takes place in the presence of protaeolytic enzymes. 109835/0956 - 11 -