CA1285172C - Process for the production of light coloured food grade protein and dietary fibre from grain by-products - Google Patents
Process for the production of light coloured food grade protein and dietary fibre from grain by-productsInfo
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- CA1285172C CA1285172C CA000522089A CA522089A CA1285172C CA 1285172 C CA1285172 C CA 1285172C CA 000522089 A CA000522089 A CA 000522089A CA 522089 A CA522089 A CA 522089A CA 1285172 C CA1285172 C CA 1285172C
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- millfeed
- residue
- hydrogen peroxide
- slurry
- retantate
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Abstract
PROCESS FOR THE PRODUCTION OF LIGHT COLOURED FOOD GRADE
PROTEIN AND DIETARY FIBRE FROM GRAIN BY-PRODUCTS
ABSTRACT OF DISCLOSURE
Food grade protein and dietary fibre concentrates are prepared from wheat millfeed. The process utilizes an efficient alkali extraction to obtain in excess of 75% of the protein present in the millfeed in a solution which is further treated to separate the suspended starch and fat. The clarified liquid containing the protein is passed over a semipermeable membrane during which it is further purified and concentrated. Hydrogen peroxide and heat are introduced to the liquid thereby reducing its colour prior to spray drying. The resulting residue from the extraction contains in excess of 85% total dietary fibre and is dried or further treated with hydrogen peroxide and heat to produce a light coloured dietary fibre concentrate.
PROTEIN AND DIETARY FIBRE FROM GRAIN BY-PRODUCTS
ABSTRACT OF DISCLOSURE
Food grade protein and dietary fibre concentrates are prepared from wheat millfeed. The process utilizes an efficient alkali extraction to obtain in excess of 75% of the protein present in the millfeed in a solution which is further treated to separate the suspended starch and fat. The clarified liquid containing the protein is passed over a semipermeable membrane during which it is further purified and concentrated. Hydrogen peroxide and heat are introduced to the liquid thereby reducing its colour prior to spray drying. The resulting residue from the extraction contains in excess of 85% total dietary fibre and is dried or further treated with hydrogen peroxide and heat to produce a light coloured dietary fibre concentrate.
Description
35~ 'r FIELD OF_INVENTION
This invention relates to the processing of grain millfeed. In particular this invention relates to a process Por preparing light coloured purified stable protein and dietary fibre concentrates from grain mill~eed such as wheat millfeed. The protein and dietary fibre produced have many possible applications as ingredients in food systems.
DESCRIPTION OF PRIOR ART
During the milling of grain and in particular wheat, purified flour and germ are separated from other components of the grain kernel. These other components are referred to as millfeed, a term which includes wheat bran and shorts. Wheat millfeed i5 derived from the outer layers of the wheat kernel. The outermost layer is the pericarp which is comprised of the thick cell walled epidermis and hypodermis. Immediate]y beneath this layer, is the inner pericarp which is composed of cross cells and tube cells. To the interior of these two layers is the seed coat (testa) and the nucellar epidermis. Immediately below the nucellar tissue is situated the aleurone layer which is a layer mainly one cell thick (about 25-75 ~m in thickness). When wheat is milled for flour the break takes place within the endosperm which is situated below the aleurone layer, and close to the junction of the two layers.
Therefore the millfeed may contain in addition to all the layers mentioned above, some endosperm material which is high in protein.
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Because oE the presence of these layers millfeed has superior protein, vitamin, mineral and lipid content when compared to the primary product, flour. Millfeed as a by-product constitutes an important component of the wheat milling industry. Approximately 25~ of the weight of wheat milled across Canada is sold as millfeed. Literature information on the chemical composition of bran (the outer layers of the wheat kernel down to and including the aleurone cell layer) gives proximate analysis values of: moisture 3.7 - 17.7% w/w, protein 11.9 - 2~.9~ w/w, fat 3.0 - 6.8% w/w and ash 3.8 - 9.6% w/w. The carbohydrate component constitutes about 70% of the total dry weight of the bran. The carbohydrate portion is composed of hemicelluloses including pentosans (about 45% w/w), cellulose (about 35~ w/w), starch (about 12~ w/w) and free sugars (about 8% w/w). The sugars are mainly present in the aleurone layer. Seventy-five percent of these sugars are sucrose, raffinose and neokestose with stachyose, fructosylraffinose, glycerol, xylose, arabinose, glucose, fructose and low molecular weight fructosans, present at lower levels. In addition to the carbohydrates, lignin is another component of the bran which can be present in quantities up to 10~ w/w of the bran. Other components include vitamins and minerals.
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The digestible components of millfeed ~protein, vitamins and lipids) have significant nutritive value in addition to the food value of flour, the primary product of wheat milling. In recent years it has been demonstrated that the indigestible components of ~illfeed are also of great value in the human diet. Four groups of compounds present in millfeed are important components of dietary -~ ' - ~ 3 --.
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fibre in terms of their function in human metabolism. These compounds are cellulose, hemicelluloses, pectins, and lignin. Each of these components plays an intricate role in human metabolic function. For example lignin has been shown to have beneficial metabolic effect through its ability to combine with bile salts which are secreted into the duodenum. Subsequently this action prevents the resorption of these salts in the large intestine. This in turn is thought to result in a lowering of blood cholesterol levels. In spite of the superior quality components of millfeed, it is generally ignored as a human food source and sold as animal feed. This is probably due to the poor palatability of millfeed.
It is known to be possible to further process millfeed into potentially higher value food products by alkali extraction of the protein from the millfeed. The practice of using alkali for dispersing plant proteins is known and has been used to produce soy protein concentrates and isolates. Alkali extraction of oats is also documented.
, The first study (Fellers, D.A. et al. 1966, Solubilization of Recovery of Protein from wheat Millfeeds. Cereal Chemistry 43:1) of the applications of wheat bran and millfeed included solubilization of the protein at alkaline pH, centrifuging to remove the non soluble matter and acid precipitating the dissolved protein. Only about 65~ w/w of the total protein was dissolved and a yield of approximately only 45% w/w was obtained. The protein . .
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derived was dark in colour and it is not known how acid precipitation altered its functional properties. Several other studies have been made since but none has greatly improved upon this study. Attempts have also been made to reduce the colour of protein concentrates obtained by acid precipitation. Fellers et al. 1966 suggested the use of solvents namely ether, acetone or ethanol to decrease the colour. This resulted in a light gray product.
Johnson and Anderson in U.S. Patent 3,127,388 used hydrogen peroxide with heat on alkaline slurries, prior to alkaline extraction and acid precipitation of protein. This only lightened the colour to straw yellow, at the expense of decreasing the protein yield. Increased protein yields and purity have been reported for some vegetable proteins namely soybean (Okubo, K. et al. Preparation of Low Phytate Soybean Protein Isolate and ; Concentrate by Ultrafiltration. 1975 Cereal Chemistry 52~263) and sunflower (Maubois et al U.S. Patent 3,993,636) when ultrafiltration was used as the method of protein concentration in place of acid precipitation.
~' The utilization, as a source of dietary fibre~ of the fibrous residue remaining after the extraction of protein from millfeed has not been investigated. Indeed the main efforts so far have only been concerned with the extraction of the protein fraction Erom millfeed with no interest in the use of the remaining fibrous residue in human diets. Although it had been suggested as early as 1975 (Saunders et al. Cereal Chemistry 52:93) that the fibrous residue could be used as a ruminant feed, only recently (Roberts et ~ ` `
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al. J. Sci, Food Agric. 1985 36:5) has it been suggested that the protein depleted bran would be useul in the formulation of high fibre based products. Great interest has recently been generated in the use of dietary fibre in foods~ Numerous investigations have shown that dietary fibre plays a very important role in human nutrition and metabolism.
SUMMARY OF INVENTION
It is an object of the present invention to provide an economical and efficient process for preparing light coloured purified stable protein concentrate from grain millfeed.
It is a further object of the present invention to provide an economical and efficient process for preparing light coloured dietary fibre concentrate from spent grain millfeed residue after extraction of the protein.
It is yet a further object of the present invention to provide an economical and efficient process for preparing light coloured dietary fibre concentrate directly from grain millfeed.
It is still a further object of the present invention to provide an economical and efficient integrated process for preparing light coloured purified stable protein and dietary fibre concentrates from grain millfeed.
;' These and other objeets o~ this invention have been aeeomplished by the processes hereinafter summarized and deseribed in detail.
The integrated process comprises the treatment of millfeed with alkali solution and the separation into two proeess streams with the inal produet from one stream being bleached protein eoneentrate and bleached dietary fibre eoneentrate from the other.
Protein extraetion is aeeomplished by utilizing millfeed having redueed partiele size, an appropriate extraetion pH range reeovery of the solubilized protein by ultrafiltration and decolourization of the protein concentrate with hydrogen peroxide.
These conditions result in a marked inerease in solubilization of the protein (in exeess of 75% w/w) and recovery (in excess of 55%
w/w of the protein in the millfeed) in the form of light coloured, pwlatable ood grade protein eoncentrate containing approximately 70% w/w protein.
, As a separate stream the fibrous residue is treated to produce a light coloured product containing in excess of 85% w/w dietary fibre that ean be used as an ingredient in food products.
In particular the present invention provides a process for preparing bleached purified stable protein coneentrate from grain millfeed, comprising the steps of: eombining grain millfeed of redueed partiele size with an alkali solution to produee a slurry ' _ ~ '^j 7 ~
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with solvent/millfeed ratio in the range of 7:1 to 10:1 v/w and having pH in the range of pH 9-11; separating the alkali liquid from the millfeed residue to isolate alkali extract; removing starch and fat from the alkali extract; ultrafiltration of the alkali extract to form a retantate using a semi-permeable membrane; bleaching the retantate by adding hydrogen peroxide and heating; cooling and drying the retantate to provide a light coloured protein concentrate.
The invention further provides a process for preparing bleached dietary fibre concentrate from spent grain millfeed residue from which protein has been extracted comprising the steps of:
adding water and 35-70% w/v hydrogen peroxide to said millfeed residue to produce a slurry; heating said slurry to a temperature of 50-100C; decanting the liquid and drying the residue to produce a light coloured dietary fibre concentrate.
The invention still further provides an integrated process for preparing bleached puriEied stable protein and dietary fibre concentrates from grain millfeed comprising the steps of: mixing grain millfeed of reduced particle size with an alkali solution to produce a slurry with solvent/millfeed ratio in range of 7:1 to 10:1 v/w and having pH in the range of pH 9-11; separating the alkali liquid from the millféed residue to isolate alkali extract; removing starch and fat from the alkali extract; ultrafiltration of the alkali extract to form a retantate using a semi-permeable membrane;
bleaching the retantate by adding hydrogen peroxide and heating;
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cooling and drying the retantate to provide a protein concentrate;
adding water and 35-70% w/v hydrogen peroxide to said millfeed residue to produce a slurry; heating said slurry to a temperature of 50-100C; decanting the liquid and drying the residue to produce a light coloured dietary fibre concentrate.
The invention still further provides a process for preparing bleached dietary fibre concentrate from grain millfeed comprising the steps of: mixing grain millfeed of reduced particle size with an alkali solution to produce a slurry with solvent/millfeed ratio in the range of 7:1 to 10:1 v/w having pH in the range of pH 9-11; separating the alkali liquid from the millfeed residue to isolate alkali extract; adding water and 35-70% w/v hydrogen peroxide to said millfeed residue to produce a slurry;
heating said slurry to a temperature of 50-100C; decanting the liquid and drying the residue to produce a dietary fibre concentrate.
The invention still further provides for light coloured purified stable protein and dietary fibre concentrates produced by the aforesaid processes.
DESCRIPTION OF INVENTION
_ The following is a description by way of example of certain embodiments of the present invention, reference being had to the accompanying diagram in which:
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Figure 1 is a Elow diagram oE the total integrated process.
Referring to Figure 1 the total integrated process is represented by the processes set out in boxes A, B and C.
A combination of shorts together with finely ground fine and coarse wheat bran in proportions produced under normal milling conditions is used. Millfeed from grain other than wheat may also be used as raw materials for the proc:ess. The raw materials are passed through a grinding roll and screened so that the particles used for the extraction are less than 1680 um (micrometers) in size, The reduced particle size provides for higher extractions.
Coarser particles provide lower yield. Still finer particles would give better yields but are difficult to obtain economically. As shown in Figure 1 the millfeed is then combined (10) with alkali to obtain a pH in the range pH 9 to 11. A pH outside of this range diminishes extraction. Sodium hydroxide is the preferred alkali but ammonium or potassium hydroxide or other alkali may also be used.
It is preferred that the alkali is dissolved in water prior to the addition of the millfeed. The desired ratio of solvent to millfeed is in the range of 7:1 to 10:1 v/w. Agitation of the resulting slurry is continued for about 45 to 90 minutes with the temperature maintained between 20 to 25C. The pH is monitored throughout the process and additional alkali is added if the pH falls below the range pH 9-ll. After the 45 to 90 minute contact time between the millfeed and the alkali solution, the spent millfeed is separated (12) from the liquid extract by known mechanical means such as a A
:
decanter centriEuge, filter press or screwpress. The residue is washed with water and the alkali wash of residue along with the liquid extract is subjected to centrifugation (14) or other process to remove the starch and fat. The starch-free or clarified protein liquid is subjected to ultrafiltration (16) by passing it over a semipermeable membrane haviny a nominal molecular weight cut-off in the range of 5,000 to 25,000 and preferably between 8,000 to 15,000, at a temperature in the ranye of 10C to 35C. The pressure of the liquid entering the ultrafiltration module is between 40 to 60 psi and that leaving the module between 20 and 40 psi. Ultrafiltration is continued until the nitrogenous matter content of the retantate is 70~ w/v (N X 6.25) or greater of the total dry matter o~ the retantate. The resultant purified and concentrated protein liquid is decolourized or bleached (18) by the addition of hydrogen peroxide at a level of 1 to 4~ w/v, and by heating the mixture to between 50 and 65C and maintaining it at that temperature for between 120 and 180 minutes. After cooling to 2C the mixture is held for a period of up to 24 hours. At this time, the pH of the protein liquid is adjusted to a pEI of 6.5 to 7.0 with a food grade organic acid. The pH adjusted protein liquid is then dried (20) by spraying or other means to give a cream to light tan powder protein concentrate containing 5-8% w/w moisture. This process stream is represented by boxes A and B of Figure 1~
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In a second process stream, represented in boxes A and C of Figure 1, the residue remaining after separation (12) from the liquid alkali extract is washed (22) with water and subjected to .~ .
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, :' ' centrifugation (24) to produce an alkali wash. The alkali wash is added (26) to the a]kali extract in the process stream leading to the protein concentrate (Box B). Returning to the second process stream, the wet spent grain milleed residue from which protein has been extracted is decolourized or bleached (28) by adding water and 35% to 50% w/v hydrogen peroxide to form a slurry which contains 10-15% w/v residue solids and l to 1~% w/v hydrogen peroxide. The slurry is heated to 50-100C and held for 30 to 40 minutes. The liquid is then decanted (30) and the bleached residue is washed (32) with an excess of water and decanted (34) again. The collected bleached product is then dried (36) at temperatures o~ 40-80C to moisture levels of 8 to 12~ w/w, to produce a light coloured dietary fibre concentrate.
It will be readily apparent to those skilled in the art that various components of the integrated process (Boxes A, B and C) may be independantly utilized. Three component processes of the integrated process are represented by boxes C, A plus B and A plus C.
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'-Example l: Laboratory Scale Production of Light Coloured Wheat and Dietary Fibre Concentrates from Milleed.
A 2 kg sample of wheat millfeed analyzed as having 15.58%
w/w protein and 12.29% w/w moisture was slurried in 14 kg of water in which 30 g of sodium hydroxide had been dissolved. This was agitated for 60 minutes at 23C. The insoluble residue was separated from the soluble protein/starch liquid. To remove any residual protein/starch liquid from the insoluble residue, 7 kg of water was added to the residue and it was stirred for 30 minute.s.
The soluble portion was again separated as before. The above process gave 3779 g of insoluble residue with a protein content of 1.90% w/w. The remainder of the initial millfeed protein was found in the protein!starch liquid and represented 77.0% w/w of the original milleed protein. To further purify the soluble components of the millfeed, the liquid was centrifuged to remove the starch.
This resulted in 18,863 g of protein liquid with a protein content of 1.25% w/v giving a recovery of 75.67% w/w o~ the original millfeed protein. Further purification o the protein was obtained through ultrafiltration which gave 3116 g of concentrated protein containing 6.3% w/v protein. From the above data, the laboratory process as stated recovered 63% w/w of the original protein in the millfeed. The colour of the protein concentrate was lightened to a cream colour by the addition o 97 ml of 50% w/v H22 and heat.
After a temperature of 65C was reached, the liquid was held at this temperature for a period of 3 hours. During this holding period it was agitated periodically. The lightened liquid was cooled rapidly and held at 2C overnight prior to pH adjustment down to 6.8 with an - 13 ~
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organic acid.
The second stage of the process resulted in the production of a residue which was high in dietary fibre (87~ w/w, dry basis) and light in colour. To the 3779 g of wet residue, 624 ml of 50 w/v H22 and 6991 g of H2O was added. This was heated to a temperature of 100C and held for 1 hour with continuous agitation.
When the reaction was complete, the bleached insoluble residue high in dietary fibre was separated from the liquid portion and washed thoroughly with an excess of water and separated again. The dietary fibre concentrate was dried in a convection oven at a temperature of 60C to a moisture content of 8% w/w.
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Example 2: Batch Pilot Scale Production oE Light Coloured Wheat Pxotein and Dietary Fibre Concentrates from Millfeed.
Wheat millfeed having a protein content of 16.32~ w/w and a moisture content of 12.89% w/w was employed. A 150 kg quantity of the millfeed was slurried in 1050 kg of water to which 2.25 kg of sodium hydroxide pellets had been added and brought into solution.
The slurry was agitated for one hour at 21C. Ater the extraction period, the slurry was centrifuged to remove the protein liquid and the starch from the insoluble residue. The insoluble residue was agitated with 500 kg of water and centrifuged as before. The wash from the insoluble residue was added to the protein/starch liquid from the first separation and the remaining insoluble material was decolourized as described in the second stage of process. A further centrifugation step of the protein/starch liquid resulted in a "starch-free" protein liquid. The protein liquid had a total weight of 1360 kg and contained 2.74% w/v total solids and 1.30~ w/v protein. From the above data, the process example as stated provided 72.2% w/w of the protein as an extract from the original wheat millfeed. This was sub]ected to ultrafiltration to further purify and concentrate the protein. The result was 230 kg of concentrated protein liquid which was 6.0~ w/v protein giving a 56%
w/w recovery of the protein in the initial wheat millfeed. To this protein li~uid, 17.7 kg of 35% w/v hydrogen peroxide was added and heated to 65C with continuous agitation for 3 hours, cooled to 2C
and held overnight. The pH was lowered with an organic acid to 6.8 and spray dried to yield a protein concentrate which was cream to light tan in colour. For the second stage of the process, to the - -. ' .
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35~72 325 kg of insoluble wet residue at 70.98% w/w moisture level, 103.8 kg of 35% w/v H22 and 388.19 kg of H2O were added. The mixture which contained 94.31 ky wet residue solids and 36.33 kg of H2O2 (4.45% W/V H2O2) was heated to 100C and held at this temperature for 60 minutes. The pH of the reactions mixture was 6.3 - 6.7. The liquid was decanted and the bleached residue was washed with an excess of water and decanted again. The collected bleached product was then dried in a convection oven at temperatures of 45~50C to a moisture level of approximately 10% w/w.
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This invention relates to the processing of grain millfeed. In particular this invention relates to a process Por preparing light coloured purified stable protein and dietary fibre concentrates from grain mill~eed such as wheat millfeed. The protein and dietary fibre produced have many possible applications as ingredients in food systems.
DESCRIPTION OF PRIOR ART
During the milling of grain and in particular wheat, purified flour and germ are separated from other components of the grain kernel. These other components are referred to as millfeed, a term which includes wheat bran and shorts. Wheat millfeed i5 derived from the outer layers of the wheat kernel. The outermost layer is the pericarp which is comprised of the thick cell walled epidermis and hypodermis. Immediate]y beneath this layer, is the inner pericarp which is composed of cross cells and tube cells. To the interior of these two layers is the seed coat (testa) and the nucellar epidermis. Immediately below the nucellar tissue is situated the aleurone layer which is a layer mainly one cell thick (about 25-75 ~m in thickness). When wheat is milled for flour the break takes place within the endosperm which is situated below the aleurone layer, and close to the junction of the two layers.
Therefore the millfeed may contain in addition to all the layers mentioned above, some endosperm material which is high in protein.
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Because oE the presence of these layers millfeed has superior protein, vitamin, mineral and lipid content when compared to the primary product, flour. Millfeed as a by-product constitutes an important component of the wheat milling industry. Approximately 25~ of the weight of wheat milled across Canada is sold as millfeed. Literature information on the chemical composition of bran (the outer layers of the wheat kernel down to and including the aleurone cell layer) gives proximate analysis values of: moisture 3.7 - 17.7% w/w, protein 11.9 - 2~.9~ w/w, fat 3.0 - 6.8% w/w and ash 3.8 - 9.6% w/w. The carbohydrate component constitutes about 70% of the total dry weight of the bran. The carbohydrate portion is composed of hemicelluloses including pentosans (about 45% w/w), cellulose (about 35~ w/w), starch (about 12~ w/w) and free sugars (about 8% w/w). The sugars are mainly present in the aleurone layer. Seventy-five percent of these sugars are sucrose, raffinose and neokestose with stachyose, fructosylraffinose, glycerol, xylose, arabinose, glucose, fructose and low molecular weight fructosans, present at lower levels. In addition to the carbohydrates, lignin is another component of the bran which can be present in quantities up to 10~ w/w of the bran. Other components include vitamins and minerals.
.
The digestible components of millfeed ~protein, vitamins and lipids) have significant nutritive value in addition to the food value of flour, the primary product of wheat milling. In recent years it has been demonstrated that the indigestible components of ~illfeed are also of great value in the human diet. Four groups of compounds present in millfeed are important components of dietary -~ ' - ~ 3 --.
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fibre in terms of their function in human metabolism. These compounds are cellulose, hemicelluloses, pectins, and lignin. Each of these components plays an intricate role in human metabolic function. For example lignin has been shown to have beneficial metabolic effect through its ability to combine with bile salts which are secreted into the duodenum. Subsequently this action prevents the resorption of these salts in the large intestine. This in turn is thought to result in a lowering of blood cholesterol levels. In spite of the superior quality components of millfeed, it is generally ignored as a human food source and sold as animal feed. This is probably due to the poor palatability of millfeed.
It is known to be possible to further process millfeed into potentially higher value food products by alkali extraction of the protein from the millfeed. The practice of using alkali for dispersing plant proteins is known and has been used to produce soy protein concentrates and isolates. Alkali extraction of oats is also documented.
, The first study (Fellers, D.A. et al. 1966, Solubilization of Recovery of Protein from wheat Millfeeds. Cereal Chemistry 43:1) of the applications of wheat bran and millfeed included solubilization of the protein at alkaline pH, centrifuging to remove the non soluble matter and acid precipitating the dissolved protein. Only about 65~ w/w of the total protein was dissolved and a yield of approximately only 45% w/w was obtained. The protein . .
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derived was dark in colour and it is not known how acid precipitation altered its functional properties. Several other studies have been made since but none has greatly improved upon this study. Attempts have also been made to reduce the colour of protein concentrates obtained by acid precipitation. Fellers et al. 1966 suggested the use of solvents namely ether, acetone or ethanol to decrease the colour. This resulted in a light gray product.
Johnson and Anderson in U.S. Patent 3,127,388 used hydrogen peroxide with heat on alkaline slurries, prior to alkaline extraction and acid precipitation of protein. This only lightened the colour to straw yellow, at the expense of decreasing the protein yield. Increased protein yields and purity have been reported for some vegetable proteins namely soybean (Okubo, K. et al. Preparation of Low Phytate Soybean Protein Isolate and ; Concentrate by Ultrafiltration. 1975 Cereal Chemistry 52~263) and sunflower (Maubois et al U.S. Patent 3,993,636) when ultrafiltration was used as the method of protein concentration in place of acid precipitation.
~' The utilization, as a source of dietary fibre~ of the fibrous residue remaining after the extraction of protein from millfeed has not been investigated. Indeed the main efforts so far have only been concerned with the extraction of the protein fraction Erom millfeed with no interest in the use of the remaining fibrous residue in human diets. Although it had been suggested as early as 1975 (Saunders et al. Cereal Chemistry 52:93) that the fibrous residue could be used as a ruminant feed, only recently (Roberts et ~ ` `
,: , ~, ' . .
~ ., .
:
al. J. Sci, Food Agric. 1985 36:5) has it been suggested that the protein depleted bran would be useul in the formulation of high fibre based products. Great interest has recently been generated in the use of dietary fibre in foods~ Numerous investigations have shown that dietary fibre plays a very important role in human nutrition and metabolism.
SUMMARY OF INVENTION
It is an object of the present invention to provide an economical and efficient process for preparing light coloured purified stable protein concentrate from grain millfeed.
It is a further object of the present invention to provide an economical and efficient process for preparing light coloured dietary fibre concentrate from spent grain millfeed residue after extraction of the protein.
It is yet a further object of the present invention to provide an economical and efficient process for preparing light coloured dietary fibre concentrate directly from grain millfeed.
It is still a further object of the present invention to provide an economical and efficient integrated process for preparing light coloured purified stable protein and dietary fibre concentrates from grain millfeed.
;' These and other objeets o~ this invention have been aeeomplished by the processes hereinafter summarized and deseribed in detail.
The integrated process comprises the treatment of millfeed with alkali solution and the separation into two proeess streams with the inal produet from one stream being bleached protein eoneentrate and bleached dietary fibre eoneentrate from the other.
Protein extraetion is aeeomplished by utilizing millfeed having redueed partiele size, an appropriate extraetion pH range reeovery of the solubilized protein by ultrafiltration and decolourization of the protein concentrate with hydrogen peroxide.
These conditions result in a marked inerease in solubilization of the protein (in exeess of 75% w/w) and recovery (in excess of 55%
w/w of the protein in the millfeed) in the form of light coloured, pwlatable ood grade protein eoncentrate containing approximately 70% w/w protein.
, As a separate stream the fibrous residue is treated to produce a light coloured product containing in excess of 85% w/w dietary fibre that ean be used as an ingredient in food products.
In particular the present invention provides a process for preparing bleached purified stable protein coneentrate from grain millfeed, comprising the steps of: eombining grain millfeed of redueed partiele size with an alkali solution to produee a slurry ' _ ~ '^j 7 ~
, ' . .,' ' ' :
':
3S~'7~
with solvent/millfeed ratio in the range of 7:1 to 10:1 v/w and having pH in the range of pH 9-11; separating the alkali liquid from the millfeed residue to isolate alkali extract; removing starch and fat from the alkali extract; ultrafiltration of the alkali extract to form a retantate using a semi-permeable membrane; bleaching the retantate by adding hydrogen peroxide and heating; cooling and drying the retantate to provide a light coloured protein concentrate.
The invention further provides a process for preparing bleached dietary fibre concentrate from spent grain millfeed residue from which protein has been extracted comprising the steps of:
adding water and 35-70% w/v hydrogen peroxide to said millfeed residue to produce a slurry; heating said slurry to a temperature of 50-100C; decanting the liquid and drying the residue to produce a light coloured dietary fibre concentrate.
The invention still further provides an integrated process for preparing bleached puriEied stable protein and dietary fibre concentrates from grain millfeed comprising the steps of: mixing grain millfeed of reduced particle size with an alkali solution to produce a slurry with solvent/millfeed ratio in range of 7:1 to 10:1 v/w and having pH in the range of pH 9-11; separating the alkali liquid from the millféed residue to isolate alkali extract; removing starch and fat from the alkali extract; ultrafiltration of the alkali extract to form a retantate using a semi-permeable membrane;
bleaching the retantate by adding hydrogen peroxide and heating;
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cooling and drying the retantate to provide a protein concentrate;
adding water and 35-70% w/v hydrogen peroxide to said millfeed residue to produce a slurry; heating said slurry to a temperature of 50-100C; decanting the liquid and drying the residue to produce a light coloured dietary fibre concentrate.
The invention still further provides a process for preparing bleached dietary fibre concentrate from grain millfeed comprising the steps of: mixing grain millfeed of reduced particle size with an alkali solution to produce a slurry with solvent/millfeed ratio in the range of 7:1 to 10:1 v/w having pH in the range of pH 9-11; separating the alkali liquid from the millfeed residue to isolate alkali extract; adding water and 35-70% w/v hydrogen peroxide to said millfeed residue to produce a slurry;
heating said slurry to a temperature of 50-100C; decanting the liquid and drying the residue to produce a dietary fibre concentrate.
The invention still further provides for light coloured purified stable protein and dietary fibre concentrates produced by the aforesaid processes.
DESCRIPTION OF INVENTION
_ The following is a description by way of example of certain embodiments of the present invention, reference being had to the accompanying diagram in which:
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:
s~
Figure 1 is a Elow diagram oE the total integrated process.
Referring to Figure 1 the total integrated process is represented by the processes set out in boxes A, B and C.
A combination of shorts together with finely ground fine and coarse wheat bran in proportions produced under normal milling conditions is used. Millfeed from grain other than wheat may also be used as raw materials for the proc:ess. The raw materials are passed through a grinding roll and screened so that the particles used for the extraction are less than 1680 um (micrometers) in size, The reduced particle size provides for higher extractions.
Coarser particles provide lower yield. Still finer particles would give better yields but are difficult to obtain economically. As shown in Figure 1 the millfeed is then combined (10) with alkali to obtain a pH in the range pH 9 to 11. A pH outside of this range diminishes extraction. Sodium hydroxide is the preferred alkali but ammonium or potassium hydroxide or other alkali may also be used.
It is preferred that the alkali is dissolved in water prior to the addition of the millfeed. The desired ratio of solvent to millfeed is in the range of 7:1 to 10:1 v/w. Agitation of the resulting slurry is continued for about 45 to 90 minutes with the temperature maintained between 20 to 25C. The pH is monitored throughout the process and additional alkali is added if the pH falls below the range pH 9-ll. After the 45 to 90 minute contact time between the millfeed and the alkali solution, the spent millfeed is separated (12) from the liquid extract by known mechanical means such as a A
:
decanter centriEuge, filter press or screwpress. The residue is washed with water and the alkali wash of residue along with the liquid extract is subjected to centrifugation (14) or other process to remove the starch and fat. The starch-free or clarified protein liquid is subjected to ultrafiltration (16) by passing it over a semipermeable membrane haviny a nominal molecular weight cut-off in the range of 5,000 to 25,000 and preferably between 8,000 to 15,000, at a temperature in the ranye of 10C to 35C. The pressure of the liquid entering the ultrafiltration module is between 40 to 60 psi and that leaving the module between 20 and 40 psi. Ultrafiltration is continued until the nitrogenous matter content of the retantate is 70~ w/v (N X 6.25) or greater of the total dry matter o~ the retantate. The resultant purified and concentrated protein liquid is decolourized or bleached (18) by the addition of hydrogen peroxide at a level of 1 to 4~ w/v, and by heating the mixture to between 50 and 65C and maintaining it at that temperature for between 120 and 180 minutes. After cooling to 2C the mixture is held for a period of up to 24 hours. At this time, the pH of the protein liquid is adjusted to a pEI of 6.5 to 7.0 with a food grade organic acid. The pH adjusted protein liquid is then dried (20) by spraying or other means to give a cream to light tan powder protein concentrate containing 5-8% w/w moisture. This process stream is represented by boxes A and B of Figure 1~
:
In a second process stream, represented in boxes A and C of Figure 1, the residue remaining after separation (12) from the liquid alkali extract is washed (22) with water and subjected to .~ .
. ~ .
, ~
:~
: :
, :' ' centrifugation (24) to produce an alkali wash. The alkali wash is added (26) to the a]kali extract in the process stream leading to the protein concentrate (Box B). Returning to the second process stream, the wet spent grain milleed residue from which protein has been extracted is decolourized or bleached (28) by adding water and 35% to 50% w/v hydrogen peroxide to form a slurry which contains 10-15% w/v residue solids and l to 1~% w/v hydrogen peroxide. The slurry is heated to 50-100C and held for 30 to 40 minutes. The liquid is then decanted (30) and the bleached residue is washed (32) with an excess of water and decanted (34) again. The collected bleached product is then dried (36) at temperatures o~ 40-80C to moisture levels of 8 to 12~ w/w, to produce a light coloured dietary fibre concentrate.
It will be readily apparent to those skilled in the art that various components of the integrated process (Boxes A, B and C) may be independantly utilized. Three component processes of the integrated process are represented by boxes C, A plus B and A plus C.
. .
'-Example l: Laboratory Scale Production of Light Coloured Wheat and Dietary Fibre Concentrates from Milleed.
A 2 kg sample of wheat millfeed analyzed as having 15.58%
w/w protein and 12.29% w/w moisture was slurried in 14 kg of water in which 30 g of sodium hydroxide had been dissolved. This was agitated for 60 minutes at 23C. The insoluble residue was separated from the soluble protein/starch liquid. To remove any residual protein/starch liquid from the insoluble residue, 7 kg of water was added to the residue and it was stirred for 30 minute.s.
The soluble portion was again separated as before. The above process gave 3779 g of insoluble residue with a protein content of 1.90% w/w. The remainder of the initial millfeed protein was found in the protein!starch liquid and represented 77.0% w/w of the original milleed protein. To further purify the soluble components of the millfeed, the liquid was centrifuged to remove the starch.
This resulted in 18,863 g of protein liquid with a protein content of 1.25% w/v giving a recovery of 75.67% w/w o~ the original millfeed protein. Further purification o the protein was obtained through ultrafiltration which gave 3116 g of concentrated protein containing 6.3% w/v protein. From the above data, the laboratory process as stated recovered 63% w/w of the original protein in the millfeed. The colour of the protein concentrate was lightened to a cream colour by the addition o 97 ml of 50% w/v H22 and heat.
After a temperature of 65C was reached, the liquid was held at this temperature for a period of 3 hours. During this holding period it was agitated periodically. The lightened liquid was cooled rapidly and held at 2C overnight prior to pH adjustment down to 6.8 with an - 13 ~
' - : :
' - ': ' ':
- ~ , . - ~ .
.
organic acid.
The second stage of the process resulted in the production of a residue which was high in dietary fibre (87~ w/w, dry basis) and light in colour. To the 3779 g of wet residue, 624 ml of 50 w/v H22 and 6991 g of H2O was added. This was heated to a temperature of 100C and held for 1 hour with continuous agitation.
When the reaction was complete, the bleached insoluble residue high in dietary fibre was separated from the liquid portion and washed thoroughly with an excess of water and separated again. The dietary fibre concentrate was dried in a convection oven at a temperature of 60C to a moisture content of 8% w/w.
~ , ~ , ~ ~ '' ' ' ~ , ..
, ' . :
: ~ , ~ 3~
Example 2: Batch Pilot Scale Production oE Light Coloured Wheat Pxotein and Dietary Fibre Concentrates from Millfeed.
Wheat millfeed having a protein content of 16.32~ w/w and a moisture content of 12.89% w/w was employed. A 150 kg quantity of the millfeed was slurried in 1050 kg of water to which 2.25 kg of sodium hydroxide pellets had been added and brought into solution.
The slurry was agitated for one hour at 21C. Ater the extraction period, the slurry was centrifuged to remove the protein liquid and the starch from the insoluble residue. The insoluble residue was agitated with 500 kg of water and centrifuged as before. The wash from the insoluble residue was added to the protein/starch liquid from the first separation and the remaining insoluble material was decolourized as described in the second stage of process. A further centrifugation step of the protein/starch liquid resulted in a "starch-free" protein liquid. The protein liquid had a total weight of 1360 kg and contained 2.74% w/v total solids and 1.30~ w/v protein. From the above data, the process example as stated provided 72.2% w/w of the protein as an extract from the original wheat millfeed. This was sub]ected to ultrafiltration to further purify and concentrate the protein. The result was 230 kg of concentrated protein liquid which was 6.0~ w/v protein giving a 56%
w/w recovery of the protein in the initial wheat millfeed. To this protein li~uid, 17.7 kg of 35% w/v hydrogen peroxide was added and heated to 65C with continuous agitation for 3 hours, cooled to 2C
and held overnight. The pH was lowered with an organic acid to 6.8 and spray dried to yield a protein concentrate which was cream to light tan in colour. For the second stage of the process, to the - -. ' .
.
35~72 325 kg of insoluble wet residue at 70.98% w/w moisture level, 103.8 kg of 35% w/v H22 and 388.19 kg of H2O were added. The mixture which contained 94.31 ky wet residue solids and 36.33 kg of H2O2 (4.45% W/V H2O2) was heated to 100C and held at this temperature for 60 minutes. The pH of the reactions mixture was 6.3 - 6.7. The liquid was decanted and the bleached residue was washed with an excess of water and decanted again. The collected bleached product was then dried in a convection oven at temperatures of 45~50C to a moisture level of approximately 10% w/w.
.~
.
' :
~' ~:
Claims (35)
1. A process for preparing food grade bleached purified stable protein concentrate from grain millfeed, comprising the sequential steps of:
(a) combining grain millfeed of reduced particle size with an alkali solution to produce a slurry with solvent/millfeed ratio in the range of 7:1 to 10:
1 v/w and having pH in the range of pH 9-11;
(b) Separating the alkali liquid from the millfeed residue to isolate alkali extract;
(c) Removing starch and fat from the alkali extract;
(d) Ultrafiltration of the alkali extract to form a retantate using a semi-permeable membrane;
(e) Bleaching the retantate by adding hydrogen peroxide and heating;
(f) Cooling and drying the retantate to provide a protein concentrate.
(a) combining grain millfeed of reduced particle size with an alkali solution to produce a slurry with solvent/millfeed ratio in the range of 7:1 to 10:
1 v/w and having pH in the range of pH 9-11;
(b) Separating the alkali liquid from the millfeed residue to isolate alkali extract;
(c) Removing starch and fat from the alkali extract;
(d) Ultrafiltration of the alkali extract to form a retantate using a semi-permeable membrane;
(e) Bleaching the retantate by adding hydrogen peroxide and heating;
(f) Cooling and drying the retantate to provide a protein concentrate.
2. The process of Claim 1 wherein said ultrafiltration is performed at temperatures of 10°-35°C and said semi-permeable membrane has a nominal molecular weight cut-off in the range of 5,000-25,000.
3. The process of claim 1 wherein after separating the alkali liquid from the millfeed residue the millfeed residue is washed with water to produce an alkali wash which is added to the alkali extract.
4. The process of claim 1, 2 or 3 wherein said retantate is bleached by adding 1 to 4% w/v hydrogen peroxide at temperatures of 50°-65°C and held for 120-180 minutes.
5. The process of claim 1, 2 or 3 wherein said slurry is agitated for 45-90 minutes at a temperature of 20°-25°C and wherein said retantate is bleached by adding 1 to 4% w/v hydrogen peroxide at temperatures of 50°-60°C and held for 120-180 minutes.
6. The process of claim 1, 2 or 3 wherein the said alkali solution is comprised of sodium hydroxide and water, with the sodium hydroxide added to the water prior to the introduction of said grain millfeed.
7. The process of claim 1, 2 or 3 wherein said slurry is agitated for 45-90 minutes at a temperature of 20°-25°C and said semi-permeable membrane has a nominal molecular weight cut-off range of 8,000-15,000, the pressure of alkali extraat entering said semi-permeable membrane is between 40-60 psi, and said ultrafiltration is continued until the protein matter content of the retantate is at least 70 w/w of the total dry matter of the retantate, and wherein said retantate is bleached by adding 1-4%
w/v hydrogen peroxide at temperatures of 50°-60°C and held for 120-180 minutes.
w/v hydrogen peroxide at temperatures of 50°-60°C and held for 120-180 minutes.
8. The process of claim 1, 2 or 3 wherein after bleaching said retantate is cooled to 2°C for a period of up to 24 hours with pH adjusted to pH 6.5-7.0, and thereafter said retantate is dried.
9. The process of claim 1, 2 or 3 wherein said grain is wheat.
10. The process of claim 1, 2 or 3 wherein said grain is wheat and wherein said slurry is agitated for 45-90 minutes at a temperature of 20°-25°C and wherein said retantate is bleached by adding 1 to 4% w/v hydrogen peroxide at temperatures of 50°-65°C
and held for 120-180 minutes.
and held for 120-180 minutes.
11. The process of claim 1, 2 or 3 wherein said grain is wheat and said particle size of the wheat millfeed is less than 1680 µm.
12. The process of claim 1, 2 or 3 wherein said grain is wheat and said particle size of the wheat millfeed is less than 1680 µm and wherein said slurry is agitated for 45-90 minutes at a temperature of 20°-25°C and wherein said retantate is bleached by adding 1 to 4% w/v hydrogen peroxide at temperatures of 50°-65°C and held for 120-180 minutes.
13. A process for preparing food grade bleached dietary fibre concentrate from spent grain millfeed residue from which protein has been extracted comprising the sequential steps of:
(a) Adding water and 35-70% w/v hydrogen peroxide to said millfeed residue to produce a slurry;
(b) Heating said slurry to a temperature of 50°-100°C
(c) Decanting the liquid and drying the residue to produce a dietary fibre concentrate.
(a) Adding water and 35-70% w/v hydrogen peroxide to said millfeed residue to produce a slurry;
(b) Heating said slurry to a temperature of 50°-100°C
(c) Decanting the liquid and drying the residue to produce a dietary fibre concentrate.
14. The process of claim 13 wherein said grain is wheat.
15. The process of claim wherein after said decanting, said residue is washed with an excess of water and the liquid is decanted again.
16. The process of claim 13, 14 or 15 wherein said hydrogen peroxide added to said millfeed residue is 35-50% w/v in concentration and said slurry produced contains 10-15% w/v residue solids and 1-14% w/v hydrogen peroxide.
17. The process of claim 13, 14 or 15 wherein said hydrogen peroxide added to said millfeed residue is 35-50% w/v in concentration and said slurry produced contains 10-15% w/v residue solids and 1-14% w/v hydrogen peroxide and wherein said slurry is heated to a temperature of 80°-100°C for 30-60 minutes.
18. The process of claim 13, 14 or 15 wherein said hydrogen peroxide added to said millfeed residue is 35-50% w/v in concentration and said slurry produced contains 10-15% w/v residue solids and 1-14% w/v hydrogen peroxide and wherein said slurry is heated to a temperature of 80°-100°C for 30-60 minutes and wherein said residue is dried at temperatures of 40°-80°C to moisture levels of 8-12% w/v.
19. An integrated process for preparing food grade bleached purified stable protein and dietary fibre concentrates from grain millfeed comprising the sequential steps of:
(a) mixing grain millfeed of reduced particle size with an alkali solution to produce a slurry with solvent/millfeed ratio in the range of 7:1 to 10:1 v/w and having pH in the range of pH 9-11;
(b) Separating the alkali liquid from the millfeed residue to isolate alkali extract;
(c) Removing starch and fat from the alkali extract;
(d) Ultrafiltration of the alkali extract to form a retantate using a semi permeable membrane;
(e) Bleaching the retantate by adding hydrogen peroxide and heating;
(f) Cooling and drying the retantate to provide a protein concentrate;
(g) Adding water and 35-70% w/v hydrogen peroxide to said millfeed residue to produce a slurry (h) Heating said slurry to a temperature of 50°-100°C
(l) Decanting the liquid and drying the residue to produce a dietary fibre concentrate;
(a) mixing grain millfeed of reduced particle size with an alkali solution to produce a slurry with solvent/millfeed ratio in the range of 7:1 to 10:1 v/w and having pH in the range of pH 9-11;
(b) Separating the alkali liquid from the millfeed residue to isolate alkali extract;
(c) Removing starch and fat from the alkali extract;
(d) Ultrafiltration of the alkali extract to form a retantate using a semi permeable membrane;
(e) Bleaching the retantate by adding hydrogen peroxide and heating;
(f) Cooling and drying the retantate to provide a protein concentrate;
(g) Adding water and 35-70% w/v hydrogen peroxide to said millfeed residue to produce a slurry (h) Heating said slurry to a temperature of 50°-100°C
(l) Decanting the liquid and drying the residue to produce a dietary fibre concentrate;
20. The process of claim 19 wherein said grain is wheat and said particle size is less than 1680 µm.
21. The process of claim 19 wherein said ultrafiltration is performed at temperatures of 10°-35°C and said semi-permeable membrane has a nominal molecular weight cut-off in the range of 5,000-25,000.
22. The process of claim 19 wherein after separating the alkali liquid from the millfeed residue the millfeed residue is washed with water to produce an alkali wash which is added to the alkali extract, and wherein after said decanting said residue is washed with an excess of water and the liquid is decanted again.
23. The process of claim 19, 21 or 22 wherein said slurry is agitated for 45-90 minutes at a temperature of 20°-25°C and wherein said retantate is bleached by adding 1 to 4% w/v hydrogen peroxide at temperatures of 50°-65°C and held for 120-180 minutes and wherein said hydrogen peroxide added to said millfeed residue is 35-50% w/v in concentration and said slurry produced contains 10-15% w/v residue solids and 1-14% w/v hydrogen peroxide.
24. The process of claim 19, 21 or 22 wherein said slurry is agitated for 45-90 minutes at a temperature of 20°-25°C and wherein said retantate is bleached by adding 1 to 4% w/v hydrogen peroxide at temperatures of 50°-65°C and held for 120-180 minutes and wherein said hydrogen peroxide added to said millfeed residue is 35-50% w/v in concentration and said slurry produced contains 10-15% w/v residue solids and 1-14% w/v hydrogen peroxide, wherein said semi-permeable membrane has a nominal molecular weight cut-off range of 8,000-15,000, the pressure of alkali extract entering said semi-permeable membrane is between 40-60 psi, said ultrafiltration is continued until the protein matter content of the retantate is at least 70% w/w of the total dry matter of the retantate, wherein said retantate is bleached by adding 1-4% w/v hydrogen peroxide at temperatures of 50°-60°C and held for 120-180 minutes and wherein said slurry is heated to a temperature of 80°-100°C for 30 to 60 minutes.
25. The process of claim 19, 21 or 22 wherein said slurry is agitated for 45-90 minutes at a temperature of 20°-25°C and wherein said retantate is bleached by adding 1 to 4% w/v hydrogen peroxide at temperatures of 50°-65°C and held for 120-180 minutes and wherein said hydrogen peroxide added to said millfeed residue is 35-50% in concentration and said slurry produced contains 10-15% w/v residue solids and 1-14% w/v hydrogen peroxide, wherein said semi-permeable membrane has a nominal molecular weight cut-off range of 8,000-15,000, the pressure of alkali extract entering said semi-permeable membrane is between 40-60 psi, said ultrafiltration is continued until the protein matter content of the retantate is at least 70% w/w of the total dry matter of the retantate, wherein said retantate is bleached by adding 1-4% w/v hydrogen peroxide at temperatures of 50°-60°C and held for 120-180 minutes and wherein said slurry is heated to a temperature of 80 -100 C for 30-60 minutes and wherein after bleaching said retantate is cooled to 2°C for a period of up to 24 hours with pH
adjusted to pH 6.5-7.0 and thereafter said retantate is dried.
adjusted to pH 6.5-7.0 and thereafter said retantate is dried.
26. A process for preparing food grade bleached dietary fibre concentrate from grain millfeed comprising the steps of:
(a) Mixing grain millfeed of reduced particle size with an alkali solution to produce a slurry with solvent millfeed ratio in the range of 7:1 to 10:1 v/w having pH in the range of pH 9-11;
(b) Separating the alkali liquid from the millfeed residue to isolate alkali extract;
(c) Adding water and 35-70% w/v hydrogen peroxide to said millfeed reside to produce a slurry;
(d) Heating said slurry to a temperature of 50°-100°C
(e) Decanting the liquid and drying the residue to produce a dietary fibre concentrate.
(a) Mixing grain millfeed of reduced particle size with an alkali solution to produce a slurry with solvent millfeed ratio in the range of 7:1 to 10:1 v/w having pH in the range of pH 9-11;
(b) Separating the alkali liquid from the millfeed residue to isolate alkali extract;
(c) Adding water and 35-70% w/v hydrogen peroxide to said millfeed reside to produce a slurry;
(d) Heating said slurry to a temperature of 50°-100°C
(e) Decanting the liquid and drying the residue to produce a dietary fibre concentrate.
27. The process of claim 26 wherein said grain is wheat and said millfeed particle size is less than 1680 µm.
28. The process of claim 26 wherein the slurry is agitated for 45-90 minutes at a temperature of 20-25°C while maintaining the pH within said range.
29. The process of claim 26, 27 or 28 wherein said hydrogen peroxide added to said millfeed is 35-50% w/v in concentration, said slurry produced contains 10-15% w/v residue solids and 1-14% w/v hydrogen peroxide, and after decanting the liquid said residue is washed with an excess of water and the liquid decanted again.
30. The process of claim 26, 27, or 28 wherein said hydrogen peroxide added to said millfeed is 35-50% w/v in concentration, said slurry produced contains 10-15% w/v residue solids and 1-15% w/v hydrogen peroxide, wherein said slurry is heated to a temperature of 80°-100°C for 30-60 minutes and after decanting the liquid said residue is washed with an excess of water and the liquid decanted again.
31. Bleached food grade purified stable protein concentrate produced by the process of claim 1, 2 or 19.
32. Bleached food grade dietary fibre concentrate produced by the process of claim 13, 19 or 26.
33. The process of claims 1, 2 or 3 wherein the food grade bleached purified stable protein concentrate contains approximately 70% protein.
34. The process of claims 19, 20 or 21 wherein the food grade bleached purified stable protein concentrate contains approximately 70% protein and the food grade bleached purified dietary fibre contains in excess of 85% dietary fibre.
35. The process of claims 13, 14, 15, 26, 27 or 28 wherein the food grade bleached purified dietary fibre contains in excess of 85% dietary fibre.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000522089A CA1285172C (en) | 1986-11-03 | 1986-11-03 | Process for the production of light coloured food grade protein and dietary fibre from grain by-products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000522089A CA1285172C (en) | 1986-11-03 | 1986-11-03 | Process for the production of light coloured food grade protein and dietary fibre from grain by-products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1285172C true CA1285172C (en) | 1991-06-25 |
Family
ID=4134290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000522089A Expired - Lifetime CA1285172C (en) | 1986-11-03 | 1986-11-03 | Process for the production of light coloured food grade protein and dietary fibre from grain by-products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1285172C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110536610A (en) * | 2017-03-28 | 2019-12-03 | 马克斯·迪茨 | Plant shell material and the disintegration of ingredient/separate and decomposition method, to obtain and produce plant component and plant-base fiber product |
-
1986
- 1986-11-03 CA CA000522089A patent/CA1285172C/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110536610A (en) * | 2017-03-28 | 2019-12-03 | 马克斯·迪茨 | Plant shell material and the disintegration of ingredient/separate and decomposition method, to obtain and produce plant component and plant-base fiber product |
| CN110536610B (en) * | 2017-03-28 | 2023-02-17 | 马克斯·迪茨 | Disintegration/separation and decomposition method of plant shell material and ingredients to obtain and produce plant ingredients and plant-based fiber products |
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