CS230786B1 - Method to extract protein from fermentation sediments,milk whey and blood - Google Patents

Abstract

Subject to invention yeah sposob ZLS Kavan protein substances from of yeast nýeh sludge, dairy whey and blood their counterflow zrážanlm in solution, desol- vatačným agent which ones can a flat methanol, e (Anolis propanol, isopropanol or ace ton. objective invention allows harvested protein substances from yeast sludge, blood and dairy whey so, that colloidal solution these substances the adjust acid, salt or sulfuric on the pH close iso electrical point and added the desolvatač- né agent in such a amount, to the all of them protein substances vyzrázeli. if we want zgskavat protein substances with LOW by whom escalate denaturation biolkovín. pracuj me at at from -7 to -18 C. if U.S a certain degree denaturation never mind pra cujme at temperatures 60 - 70 C. precipitated protein the freed over- bytočnej liquid filtration on the kaloli- sculptures and post-dried the on the požaddvanú dry matter at low temperatures what is a easily handle Nutella relative to volatility desolva- groundwork agents. FROM collected liquid the rectified cation regenerates desolvation agent. temperature from deflegmátora.chladiče and lutro- dumping water the uses in opiších operations or mandatory technology. Constructed protein substance content is a more rest desolvptačného agents in Stoo that prevents microbleed damage, what the substantial increases take nlivost product. rest agents with at I gave processing said PROTEIN substances to raw materials easy removed.

Description

The present invention relates to a process for obtaining proteinaceous substances from yeast sludge, milk whey and blood.

The purpose of the claimed process is to produce a long-lasting protein powder in a powdered state with virtually zero concentration of undesirable microorganisms present, which will be a suitable raw material for the production of food products, or as an addition to a feed mixture for their protein enrichment.

Until now, the extraction of protein substances from the above-mentioned raw materials has encountered difficulties caused by the raw material undergoing rapid microbial decomposition. The low content of utilizable proteins reduced the possibility of economic exploitation by the prior art process, as well as the properties of protein substances, such as hydrophilic colloids, made each separation method difficult, so much of these raw materials, while unused, go into public streams and pollute the environment, valuable components.

The proposed method of processing removes the existing difficulties and allows processing of larger quantities of raw material, even if imported from outside and stored for a short period of time.

The principle of the whole technology is to add desolvating agent (methanol, ethanol, isopropanol or acetone) in bound water to colloids just in such a quantity that the protein starts to fall out of the colloidal solution in the form of seeds. The flakes descend countercurrently to the next in the extraction column. and get rid of water. The desolvation-extracting agent leaves for regeneration by distillation, while the proteinaceous substances leave for a device that deprives them of the agent residues. The device may vary depending on the type

230 786

- 2 raw materials and from the overall production concept ·

The advantage of this method over conventional methods is that, by properly adjusting the conditions under which desolvation takes place, preparations of different character can be obtained; E.g. at low temperatures below - 7 ° C we get protein preparations natively · At suitable pH we can separate albumins from globulins · Precipitation can also be regulated by concentration of desolvation agent at the stjx site of reagent with raw material · Energy intensity is quite lower than in drying, because distillation or reagent concentration, we need less heat to evaporate the reagent than we would need to evaporate water, due to the lower latent heat of the desolvating agent, and in addition, we remove heat from the de-regulator which, along with the heat of the lutter water,

The high hygiene of the whole process is ensured by the fact that the desolvation agent, any of the above, prevents the development of microorganisms in the obtained product even at relatively low temperatures.

Substances found in lutra water can be obtained by conventional insulation ·

The individual protein recovery technologies differ according to the type of raw material being processed, but the described principle remains

When processing blood from slaughter, the blood taken from the animal flows directly into the tank where the desolvating agent, which immediately preserves the blood. Under very defined conditions / temperature, addition of sodium citrate, at2./ slowly desolvate and fall out in flakes · Blood can be transferred to a nearby center for saler processing ·

Whey is still under construction for thickening and then for desolvation and extraction of sugars, lactoflavin and ash ·

The yeast desolvatation has been revamped for the best. · Beer yeast, after concentration by centrifugation or filtration on vacuum rotary filters, is acidified with mineral acid to pH sx 2.6 - 3 and dosed into the equipment where they meet the reagent in an amount such that the yeast-free effluent contained about 56% by weight of the reagent. 230 780

The centrifuged desolvated yeast is dried to remove the stdp reagent and packaged as a higher quality product than Pangamine currently. reagent - usually ethanol - goes to regeneration · Lutre waters go to biological treatment plant »

The wine yeast sludge is first freed of the tartaric acid present and then, after concentration on a centrifuge, to a plant where it is countercurrently mixed with the desolvating agent. Dewatered dewatered yeast is used to remove desolvating agent residues »More valuable substances are separated from luther water ·

Example 1

After removal of potassium tartrate, the yeasts lees are freed of excess water by either centrifugation or filtration.

The concentrated wine lees are acidified with added mineral acid (hydrochloric or sulfuric acid) to a pH of «2.3 - 2.9 and proceed to countercurrent extraction of water with a desolvating agent - ethanol, either into a battery extraction tank or into an extraction column.

The ethanol feed is controlled so that the leaving mixture of water and ethanol contains about 55 vol. ethanol »The temperature in the extractor is maintained at 70-75 ° C.

The leaving fugate goes to a rectification column to recover ethanol poorly.

The effluent concentrate is freed from ethanol by centrifugation, pressing and subsequent drying.

The product contains 4% w / w / dry matter / ethanol to preserve it »

1.4 parts by weight of water are required for 1 part of water in the material. ethanol. The total ethanol requirement is assumed to be 1.1 kg / loss and the remainder in the product / relative to the ethanol used »*

Example 2

The blood from the slaughter line flows into containers where there is so much ethanol that after filling the container the ethanol content is 20 - 22% by weight

The contents of the container are then pumped into a reaction cauldron after being determined that the blood is healthy and adjusted to a pH of 4.3. Z30 7BB

Blood is already precipitated and separated by the addition of a saler amount of ethanol

Pugát goes to regenerate ethanol by rectification. The concentrate was dissolved in a small amount of basified water with NaOH to remove blood stains and re-precipitate the solution in a countercurrent ethanol apparatus. The obtained proteins are packaged and passed on to the food industry after ethanol removal, as in the previous case.

1.85 liters of ethanol are needed for 1 liter of water in the blood. The estimated total losses on ethanol are 1.5-2% by weight. of the total amount of ethanol delivered.

Example 3

Brewer's yeast sludge taken from brewery / fermenter / dry matter 5 to 15% are concentrated by centrifugation to 28% by weight centrifuge. dry matter, or are filtered on filter presses (vacuum filters) to dry matter of 27 to 30 wt.

The resulting thick sludge is fed to a column where 80-92% ethanol is countercurrent. in quantity

1.6 - 2 kg per kg of bound water, i.e. 4.1 to 5.14 kg of ethanol are dosed per kg dry matter at a temperature of 15-30 ° C.

The flocculated yeast falls to the bottom of the column where it is drawn off and freed from ethanol by centrifugation and drying ·

By this procedure, the yeast is deprived of bitter substances, retains the full value of the B group vitamins and has a pleasant taste of pumpkin seed.

from

They are suitable for the production of high quality Pangamine ”, vitamin and other preparations for vigorous products in medicine, food annoyers.

The shelf life of the preparation is high due to the rest of the ethanol in it.

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Example 4

The brewery sludge bitters settled in the whirlpool are pumped into a column in which acetone at a concentration of 80-90% by weight is pumped upstream. in an amount of 1 kg of acetone per kg of bound water at a temperature of 15-30 ° C. Since sedimented sludges have 20-25% by weight of y-, 0.75-0.80 kg of acetone are to be pumped countercurrently per kg of added sludge.

The sludges in the column sediment against the incoming acetone in the form of flake and collect at the bottom of the column, from where they are pumped and freed of acetone by centrifugation and drying until the acetone residue is removed.

The dried sludges are simultaneously free of bitter substances. They are hermetically packaged (they are hygroscopic) and transported for saler use.

The preparation thus produced is essentially barley glutein, enzymatically partially digested, with lower peptides, suitable as a protein supplement for food products or compound feed.

A similar technology can be used to process wine yeast sludge or milk whey.

Example 5

Slaughter carcass taken by a hollow knife flows into a container containing a mixture of propanol and isopropanol (1: 1) and sodium citrate in such a quantity that, after the container has been supplemented with blood, the isopropanol and propanol content is between 15 and 25% and the citrate content sodium 0.8 to 1.2

The size of the container must be sufficient to receive blood from 1 piece (cattle, chipped). The total fill volume before closing must be 90 container volume.

After closure, the container is transported to a warehouse for the production of blood protein. The contents of the containers are pumped into a tank where the pH is adjusted to 3.2 to 4.8 with HCl. The treated blood is injected into a column in which acetone is fed countercurrently.

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- 6 i in an amount of 1 kg per 1 kg of water, or isopropanol in an amount of 1 kg per 1.5 kg of water present ·

Blood is flocculated and collected at the bottom of the column from where it is collected for separation and drying *

Claims (1)

Process for recovering proteinaceous substances from yeast sludge, milk whey and blood, characterized in that a desolvating agent is added to the aqueous dispersion of the concentrated raw materials, adjusted to a pH of 2.3 to 6.8 with a mineral acid such as sulfuric or hydrochloric acid. Preferred ethanol, acetone, isopropanol or the ^Λ propanol concentration from 80 to 98% by weight. in an amount of 0.6 to 2.5 kg per kg of colloid-bound water and the falling flakes are dewatered by countercurrent extraction, further addition of desolvating agent at a temperature of -20 to + 80 ° C, which is finally removed by centrifugation.