DE2224790A1 - METHOD OF FRACTIONATION OF PLANTS TO OBTAIN PROTEIN - Google Patents

Description

Cologne, 4.5.1972 AvK / Ax

George O. Kohler, 2259 Taraalpais Avenue, El Cerrito, Calif.,

and
Emmanuel M. Bickoff, 26 Binnacle Hill, Oakland, Calif. (UNITED STATES)

Process for fractionating plants to obtain proteins

The invention relates to new processes for fractionating alfalfa or lucerne and other green leafy plants for obtaining an edible, suitable for nutritional purposes Protein and other fractions suitable for animal feed and other purposes. Further subjects of the invention result from the following description in which the parts and percentages are based on weight unless otherwise stated.

The method according to the invention is shown schematically in the figure.

The invention is described below in particular in connection with the treatment of alfalfa, which is the is the main forage crop in the United States, for example. Its limitation to this is However, it is not intended, rather, the invention applies generally to leafy green plants, e.g. Grasses, lespedeza, clover, alfalfa and similar common forage crops and other green leafy plants such as lettuce, Lettuce, cabbage, leaf cabbage, pea or bean plants, celery, beet leaves and the like.

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'BAD ORIGINAL

Also grown as fodder or as waste or by-products in food packaging companies or processing.

It is well known that alfalfa is a rich source of valuable nutrients, namely proteins and carotene (Provitamin A), lipids, sugars, mineral salts, unidentified growth factors, etc. There have already been Proposed methods for separating some of these components. In general, these methods are suitable only for the production of products that are suitable as animal feed. An attempt was made to isolate the proteins in such a way that that they are used for nutritional purposes, e.g. for fortifying cereals or other foods with low Protein content can be used. However, these attempts were unsuccessful because of the isolated substances contaminated with other components of alfalfa so that they cannot be used for food could. In general, the isolated substances contained substantial amounts of chlorophyll. They had a green one Color and bitter taste so that they could not be used in food.

U.S. Patent Application 883,544 dated 12/9/1969 describes a process for the fractionation of alfalfa, whereby a protein concentrate is obtained among other fractions. This product is valuable as an energy-rich feed for animals, especially poultry. True, the product is rich of proteins, but it also contains significant proportions of other substances, e.g. chlorophyll and others Pigments. It is therefore unsuitable for human consumption.

The invention relates to fractionation processes, the protein products in such a purity that they can be used for human consumption, as well as fractions which can also be used as fodder and suitable for other purposes.

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The objects set by the invention are achieved by treating alfalfa or other foliage plants which can basically be divided into the following main operations:

I) Formation of the green juice (L-1) A dried plant material (fraction A), which is suitable as fodder.

II) Separation of fraction B from the green juice (L-1). Fraction B is a product that is chloroplastic Contains proteins, chlorophyll, carotene, xanthophyll, and other carotenoids and lipids. It is valuable as fodder because it is low in fiber and high in protein, carotene and xanthophyll. The residue of this operation is called clear juice (L-2).

III) Separation of fraction C from the clear juice (L-2). the Fraction C represents the main product of the invention and contains the cytoplasmic proteins derived from the original alfalfa. It is essentially free of chlorophyll, carotenoids, lipids and bitter substances and other undesirable taste components. It is note that the cytoplasmic proteins are "the most desirable proteins for human consumption are.

The residue from this operation is referred to as brown juice (L-3). It can be evaporated, being a syrup suitable as cattle feed (fraction D) is obtained.

The invention is described in detail below in connection with the illustration and in its application to alfalfa as Example described.

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Work stage I: Formation of the green juice a

The starting material for fractionation is fresh green alfalfa, preferably in chopped form. In the Alfalfa is a common agricultural practice the harvest chopped up. This common chopped up green plant material is the starting material of choice for that Method according to the invention.

The fresh green material is placed in the mixer 1 which is, for example, in the form of a screw mixer provided container or a rotating drum. The mixer 1 becomes advantageous for adding more desirable Additives used to alfalfa mass. Preferred additives are water or brown juice (L-3) an alkalizing agent and / or a reducing agent such as iiatrium metabisulphite, ascorbic acid or ethoxyquin. The influence of these additives will be discussed in a later part of the description.

After mixing, the green Alfaifa material is juiced by, if necessary after previous grinding, through a Press 2 is given, which can, for example, have the form of conventional sugar cane rollers. Screw presses or Expellers are also suitable for juicing. Since the aim is to obtain as much juice as possible from the alfalfa, can the plant material several times by a single pair of press rollers or by a group several pairs of press rolls are performed. The plant material obtained from a pressing can advantageously with another portion of additives are mixed before it is fed to the next pair of press rolls.

During this juicing one fall. Green juice fraction (L-1) and a press cake made of fiber material. Generally this press cake will have a moisture content of about

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65 to 75 ^ · The ratio of juice to press cake changes primarily as a function of the moisture content of the starting material. Generally surrendered 100 kg of green alfalfa a) about 50 to 60 kg of press cake and b) a total of about 40 to 50 kg of juice and also the Amount of liquid (water or brown juice) added in the mixing stage per 100 kg of alfalfa.

The press cake is passed through the dryer 3, which is in the form of a rotary oven, which is usually used for drying of alfalfa is used to give a dried product, referred to herein as fraction A. and is a valuable fodder.

Contains in attempts using high quality alfalfa (such as is grown in Northern California) the fraction / aie the following components (on a dry basis):

Proteins * 23 / ° ***

Fat M>

Fibers

ash

Nitrogen-free extract **

Carotene 330 mg / kg

Xanthophyll _j 772 mg / kg

»Nitrogen content χ 6.25

»» Mainly carbohydrates, determined by difference. *** Applies to typical alfalfa obtained on a large farm will. The protein content is a few percent lower.

It has already been established that certain additives are added to the alfalfa in mixer 1 before pressing can. It has been found that when an alkalizing material is added, a greater proportion of protein from the Plant material passes into the green sap. This is desirable because it results in a greater amount of protein in the

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subsequent operations)! in isolating the fractions B and C is formed. As alkalizing agents are ammonia, ammonium hydroxide and sodium or Potassium hydroxides or carbonates. Generally this will alkalizing agents added in such an amount that the'pjr value is adjusted to about 7-11.

For the addition, the alkalizing agent is preferably dissolved in water and the resulting aqueous solution mixed with the alfalfa. The addition of v / ater has the further advantage that it prevents the transition of proteins from it increases the plant tissue in the green sap. Instead of water, the brown juice (L-3) can also be used, which arises as a residue in stage III. For example, if the Process according to the invention, part of the brown juice L-3 can be continuously returned to the mixer 1. When using water (or brown juice) as an additive, the amount added is preferably about 1 up to 3 kg per kg of alfalfa. However, it is possible to use much larger amounts, e.g. 10 kg / kg alfalfa.

Various substances can optionally be added to the alfalfa when juicing. For example, a Usual antioxidants are added to a breakdown or an adverse change of the carotenoids largely turn off. For this purpose, various antioxidants can be used that are deemed useful for the Preservation of carotenoids in alfalfa and other feeds are known. Typical connections of this kind are cited in U.S. Patents 2,562,970, 2,611,703, 2,651,572, 2,686,124, and 2,711,962. Preferred is for example 6-ethoxy-2,2,4-triraethyl-1,2-dihydroquinoline, commonly known as ethoxyquine. Only a very small amount of the antioxidant, from about $ 0.01 to $ 0.5, based on the dry weight of the alfalfa, is required.

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Other optional additives that can be used are sodium metabisulphite and ascorbic acid.

The addition of sodium metabisulphite or generally any source of sulphite ions is preferred. Suitable as compounds which provide sulfite ions are, for example Ammonium bilsufite, sodium sulfite, sulfur dioxide gas and sulphurous acid. It should be noted, however, that the The amount by weight of this addition of bisulfite ion is less than the equivalent of .1 $ sodium bisulfite. The addition takes place preferably before the addition of the alkalizing agent and before the first pressing (2). However, it can also take place at any time before heating in the heaters 4 and 14.

Another way to increase the transition of proteins from the plant tissue to the green juice is the crushing of pieces of alfalfa. This is expediently done with the aid of a mixer 1 with rotating Knives or the like, whereby the plant parts when brought together with the water (or brown sap) that the contains alkalizing agents. It is also possible to have the alfalfa before introducing it to the Grind mixer 1. To achieve the best results (maximum transfer of proteins into the juice) do di.e Shredding when mixing the alfalfa with the Additives in the mixer 1.

In the context of the invention, work stage I (formation of the green juice) can be carried out in the same way as described in U.S. Patent Application 883,544, cited above.

example 1

This example illustrates how an increase in the P _H ~ Y. Value increases the transfer of proteins from the alfalfa tissue to the Grünaaft.

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Quantities of 25 g of fresh chopped alfalfa were mixed with 250 ml of v / ater each. The p _H ~ value was adjusted by adding hydrochloric acid or sodium hydroxide to the values mentioned below. The mixtures were blended for 2 minutes and then separated into the components, namely vegetable fiber material and green juice. The green juice was analyzed for nitrogen content. The conditions used and the results obtained are given below.

p "-value Nitrogen content of the green juice in # of the total nitrogen in the alfalfa

4.0 18.6

4.7 25.4

5.3 48.7

5.8 * 65.1

9.6 70.4 10.7. 74.9

11.4 81.0

♦ Natural p ^ value of the juice

Example 2

This example illustrates how the chopping of the alfalfa is the transition of proteins from the alfalfa tissue increases in the green juice.

Quantities of 25 g of fresh chopped alfalfa were mixed with 250 ml of v / ater each. The ρττ value was measured with sodium hydroxide set to 8. The mixtures were then crushed by rotating them for different lengths of time Knife, which exerted a cutting effect on the alfalfa escalope, were treated. The mixtures were then broken down into its components, namely vegetable fiber material and green juice. The green juice was based on nitrogen content analyzed. The conditions used and the results obtained are given below.

Crushing time, minutes 12 4

Nitrogen content of the green juice in #

of total nitrogen in alfalfa 45 68 86

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Stage II: Separation of the chloroplast material ,., ÜZnaktion B)

The green juice (L-1) formed in the press 2 serves as the starting material for this work stage. It is advisable not to allow any significant delay between the formation of the green juice during pressing and the start of stage II, since the proteins are quickly hydrolyzed once the cells are torn. This hydrolysis, which is caused by proteolytic enzymes and conveyed, the juice can be largely eliminated on the alkaline range above 8.0 by proper adjustment of the p _H -value.

At this stage (II), the green juice is subjected to a treatment through which chloroplasmic proteins, Chlorophyll, carotenoids and lipids are selectively removed while the cytoplasmic proteins are in the solution remain.

In a preferred embodiment of the invention the Pjr value of the green juice, if necessary, initially set to about 5 to 6. If the juice as a result of the The addition of ammonia or another base in the pressing stage is neutral to alkaline, this requires PjT setting the addition of hydrochloric acid, sulfuric acid, Phosphoric acid or another non-toxic acid.

The green juice is then performed with or without p _H setting by the heater 4, which may take the form of a conventional heat exchanger. In this heater the juice is brought to a temperature of about 5O ⁰ C and held until 5 minutes at that temperature for about. 1 It is also possible to regulate the rate of temperature rise so that the same effect is obtained as if the juice would be brought to 50 ⁰ C.

In this heating, it is critically important that the heat is supplied so that no substantial part of the

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- ίο -

Juice reaches a temperature significantly above the range mentioned. The point is that if parts of the juice are overheated, the operation or treatment loses its preferred aspect in that some of the cytoplasmic protein contained in the juice is precipitated with the chloroplasmic protein, chlorophyll and the garotenoids. This undesirable overheating and its effects can be avoided in various ways. For example, the temperature of the juice can be increased with the aid of a warm water bath or some other heat source which results in a relatively low temperature gradient. For example, it is advantageous to stir or stir the juice while it is being heated in order to keep the temperature uniform throughout the entire body of liquid. Another possibility is to let the juice run through a coil, which is arranged in a tank containing water or another at 5O ⁰ C or slightly above held heat exchange medium so that the juice during passage through the coil uniformly to the desired temperature is brought.

After the juice has been heated in the manner described above, it is passed through the cooler 5, which is called conventional heat exchanger can be formed. The juice is cooled to ambient temperature in this cooler. Through the treatments described above, the chloroplast contained in the juice is used as a green suspension fine structure agglomerated.

The mixture is used to separate this chloroplast material centrifuged (box 6), with 1) the remaining partially clear juice (L-2) and 2) the chloroplast material obtained from the chloroplasmic proteins, chlorophyll, carotene, xanthophyll and other carotenoids, lipids, Contains unidentified growth factors, etc.

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The mixture is then filtered through diatomaceous earth in a filter press. This becomes a pearly clear or obtained bare liquid, but in the preferred embodiments for which experiments 4 to 8 in the Table in Example 3 as examples are still is light brown. The chloroplast residues remain in the kieselguhr filter.

After the chloroplast material has been separated off in the centrifuge 6, but before it is transferred to the dryer 7, the centrifugate is heated ^{to 80 ° C. for about 1 minute by blowing in steam.} As a result, the centrifugate changes from a hydrophilic gelatinous mass into a mass of quark-like consistency, from which water runs off. This mass can then be pressed (in a WiUrnes press) to reduce the moisture content, increasing the solids content from $ 12 to $ 46. The cake-like material can now be granulated and is passed through a granulating device. The product is then fed to a dryer 7, which can be designed as a conventional double drum or rotary dryer. The dried product, fraction B, is a valuable material for livestock feeding. The following composition is typical for fraction B (on a dry basis:

Protein* 54.5 % fat 9.3 % Fibers 1.56% ash 18.1 fo Nitrogen-free extract ** ? l, 0 % carotene J.lo2 mg / kg Xanthophyll 2646 mg / kg

* Nitrogen content χ 6.25
^ Mainly carbohydrates, determined by difference.

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Due to its high xanthophyll content, fraction B is particularly valuable as poultry feed, with chickens and young chickens with heavily pigmented (shiny gold) skin are obtained, which are most consumer animals Prefer those with pale skin. In addition, this xanthophyll-rich feed is beneficial for feeding Chickens for egg production, as this results in eggs whose yolk has a deep yellow color.

Example 3

This example illustrates procedures for separating the chloroplast material (Fraction B).

Samples of the green juice produced from lucerne in the manner described above were adjusted to ρ _Η 5.8 or 5 »3 with hydrochloric acid. The samples were then heated at different speeds at 50 ⁰ C and kept at different 5O ⁰ C for long. After heating, the samples were cooled to room temperature and centrifuged for 3 minutes. During this time, a peak force of 10,000 g was used for a few seconds. The separated chloroplast material and. the remaining juice was analyzed. The conditions used and the results obtained are given in the table below.

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attempt

,-Value

Heating conditions

Kr. -χι Heated up in Time at Min. 50 ⁰ C Min. 50 ⁰ C Il 1 5.8 1/2 Il 0 Il 2 5.8 1 ti 1 11 3 5.8 3 ti 0 It co 4th 5.8 3 Il 1 It co 5 5.8 3 It 2 ti OO 6th 5.3 3 dd 0 Il co 7th 5.3 3 Il 1 O 8th 5.3 3 2 O σ>

Chloroplast material protein content as i> protein in green juice

Remaining juice

51 62 59 62 64 66 69 68

The results obtained in Trials 4 »5, 6, 7 and 8 were found to be the best Results of the test series viewed, since in these tests the remaining juice was clear and free of green color, a sign of complete separation of the chloroplast material.

Protein content
as ^ύ β> protein
in green juice Appearance , green 49 cloudy j Il 38 It It 41 It Brown 38 clear, ti 36 It dd 34 ti ti 31 It It 32 η

ISJ N3

Another method of separating the chloroplast material (Fraction B) is heated very quickly to a temperature above 55 ° C and immediately thereafter or cooled to a temperature below 40 C after maintaining the temperature for a very short time. Then the chloroplast material separated by centrifugation. The desired rapid heating can easily be achieved by using a heater or the like working with steam iris. reach.

Example 3A

This example illustrates working with rapid heating in work stage II.

A steam injection heater that could heat the greens juice to 70 ° C in 0.6 seconds or less was used in these experiments. Samples of the green juice were in this case heated to various temperatures of 55, 60, 65 and 7O ⁰ C. In some cases the hot juice was immediately cooled ^{to a temperature below 40 ° C.} In other cases, the juice was kept hot for a certain period of time before cooling. In each case the refrigerated product was centrifuged to remove the chloroplast material. The clear juice obtained was analyzed to determine the amount of cytoplasmic protein remaining therein. The conditions used and the results obtained are given in the table below.

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Treatment conditions

Temp., Heating-up time in cooling G

"C Time,
Sec. 55 0.6 60 0.6 60 0.6 60 0.6 65 0.6 70 0.6

In the clear juice remained- • u ^ -5 a "" α ., "V, ^nes cytoplab

^{aeK <} . lot

Appearance of the clear juice

0 6.8 96 0 10.4 88 10 9.1 85 20th 10.6 83 0 11.4 80 0 10.2 71

cloudy ,green It Brown clear, Brown Il Il Il ti Il It

Stage III:

Separation of the cytoplasmic protein (fraction C)

The clear juice (L-2) remaining from work stage II is used as the starting material for this work stage used, which has the purpose of separating the cytoplasmic proteins from the clear juice. This can be done in different ways Way to be achieved. The cytoplasmic proteins can be precipitated by one of the following methods:

1) Adjustment to a ρττ value of approximately 3 to 4.8 by adding an acid.

2) Heating to a temperature above 50 ⁰ C, e.g. 55 to 8O ⁰ C.

3) adjustment to a _pH value of about 3 to 4.8 by adding an acid, and heating to a temperature above 50 ⁰ C, for example 55 to 80 ⁰ C.

Furthermore, one or more of the aforementioned treatments can be used in succession to obtain to ensure all of the protein desired. This can be done, for example, as follows will:

The juice L-2 is ^{heated to 55 °} C. and cooled and the precipitated protein is separated off. The remaining liquid is then once or several times the same Be-309813/0706

Subjected to action, in each case a higher temperature applied and a number of isolated Proteins is obtained. It is also possible in the same way, but with a p ^ value that of treatment to work treatment is lower (with or without increasing temperature), again being a Series of isolated proteins is obtained.

These successive treatments have that -the advantage in the Anfängsphasen when the Ansäuerungsund temperature conditions are mild, particularly pure and non-denatured proteins isolated white ¹ are obtained.

Particularly preferred is a treatment in which acidification is carried out in stages without heating. These Treatment is at ambient temperature (room temperature) carried out. The juice L-2 is first to p "4.8 acidified and centrifuged, eliminating the greater part (usually 2/3) of the total cytoplasmic protein isolated in particularly pure and undenatured form will. The remaining liquid is then acidified to p ,, 3 and centrifuged, whereby the remaining part of the cytoplasmic protein in one for the human Nutritionally useful, though not as pure a form as the first fraction is isolated.

Two alternative methods of cytoplasmic protein precipitation are shown in the figure. At a one acid is added to this process, while the other is based on a heat treatment.

In the process carried out with the addition of acid, the clear juice (L-2) is extracted from the centrifuge 6 through line 8 led to mixer 9, where it is adjusted to Pt 3 to 4 | 8 by adding acid. Suitable for this purpose sulfuric acid, hydrochloric acid, phosphoric acid and other non-toxic acids.

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To separate the precipitated cytoplasmic protein, the acidified mixture is then centrifuged (box 10), whereby a quark-like mass is obtained, the cytoplasmic proteins free from chlorophyll, oarotenoids, Contains lipids and bitter substances or other undesirable flavor components. .

The cytoplasmic protein separated by the centrifuge 10 is then washed in the scrubber 11 with water (acidified to a Pjj value of about 4 to 5) to water-soluble To remove impurities. After washing, the PjT value of the material is determined by rinsing with a dilute Sodium hydroxide solution adjusted to approximately neutral point and a dryer 12 such as a conventional freeze dryer. The dried product that Fraction C is valuable for human nutrition, e.g. to supplement cereals and other foods low in protein. In a typical operation, Fraction 0 contains the following ingredients (on a dry basis);

Protein*

Fat $ 0.66

Fibers 0.20? £

Ashes $ 4.32

Nitrogen-free extract ** 9 _t 8J »

carotene

Xanthophyll

»Nitrogen content χ 6.25
^ Mainly carbohydrates, determined by difference.

When using the alternative method of precipitation by heating the clear juice is (L-2) passed through line 13 to the heater 14, which may be a conventional heat exchanger or a heater with direct steam injection * Here is daft brought to about 55 to 8O ⁰ C. and preferably about 1 to 5 minutes at this temperature

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held. The hot juice is then passed through cooler 15 where it is cooled to ambient temperature. at Treatment in the steps described above turns the cytoplasmic proteins into a light brown curd-like mass failed. To separate this Hasse, the mixture is centrifuged in the centrifuge 10 and in the one described above Way, further treated by washing, drying, etc.

Example 4

This example illustrates the separation of the cytoplasmic protein (Fraction C) by acidification.

Samples of the clear juice (L-2) were mixed with hydrochloric acid on various ρττ values are set and used to remove the centrifuged precipitated cytoplasmic protein. Both the remaining juice and the precipitation were analyzed. The conditions used and the results obtained are given in the table below.

Experiment p ^ value Oyt oplasmaprotein Remaining juice Mr. Protein content as protein content as

i> protein in clear- yo protein in clear-. juice juice

1 3.0 100 0

2 3.2 98 2

3 3.4 94 6

4 3.6 96 4

5 3.8 90 10

6 4.0 83 17

7 4.2. 81 19

8 4.4 74 26

9 4.6 71 29 10 4.8 68 32

example 5

This example illustrates the separation of the cytoplasmic protein (Fraction G) by heating.

Samples of the set at p _H 5.8 to 6 clear juice

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(L-2) were heated to different temperatures, cooled and centrifuged to remove the precipitated cytoplasmic protein. Both the rest of the juice and the precipitations were analyzed. The conditions used and the results obtained are given below.

attempt 1 Heating conditions , ⁰ C Time, min. Cytoplasm- Rest No. 2 Temp. 1 protein
Proteins
stop as
<jo protein
in the clear juice juice
Proteins
stop as $>
Protein im
Clear juice 3 55 VJI 23 77 4th 55 1 27 73 5 60 VJl 26th 74 6th 60 1 · 48 52 7th 65 VJl 48 52 8th 65 1 83 17th 9 70 5 86 14th 10 70 1 88 12th 11 75 5 90 10 12th 75 1 ■ 89 11 80 5 90 10 80 92 8th

In the process shown in the figure, the remaining juice (L-3) from the centrifuge 10 is divided into two parts. A portion is fed through line 16 to mixer 1, where it is added to new batches of alfalfa. The other part passes through line 17 to a conventional flash evaporator , where it is evaporated to a syrup with about 50 to IQ / o pesticides. This syrup, hereinafter referred to as fraction B, is a rich source of water-soluble nutrients derived from the original alfalfa. It is particularly valuable for its content of unidentified growth factors that are beneficial to the growth, health and reproduction of poultry, pigs and ruminants

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influence. It also contains amino acids, sugars,
Mineral salts and water-soluble vitamins. In typical operation, fraction D contains the following ingredients (on an I dry basis):

Nitrogen-containing components 29 ^

Fibers

Ashes. 20 / o

Nitrogen-free 3xtraxt * 51 #

Carotene - -

Xanthophyll

• ^ Mainly carbohydrates, determined by difference,

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Claims (1)

Claims (jj Process for the fractionation of green leafy plants, characterized in that one a) pressing the material to form a juice and a press cake, b) heats and then cools the juice, thereby forming an agglomerate that contains chloroplast proteins, chlorophyll, Contains carotenoids and lipids while the cytoplasmic protein remains in solution, c) separating the agglomerate from the remaining juice and d) separating a protein fraction from the remaining juice, which is essentially free of chlorophyll, carotenoids and lipids. 2) Method according to claim 1, characterized in that the juice is heated ^{to about 50 0 G in step (b) »} 3) Method according to claim 1 and 2, characterized in that the plant material with before pressing Water is mixed. 4) Method according to claim 1 and 2, characterized in that the plant material with the from the stage (d) any remaining juice is mixed. 5) Method according to claim 1 to A, characterized in that the plant material prior to pressing by adding an alkalizing agent to one from about 7 to 11 is set. 6) Method according to claim 1 to 5, characterized in that the. Plant material is mixed with a small amount of a reducing agent before pressing. 7) Method according to claim 1 to 6, characterized in that the plant material is crushed vor'dem pressing while in contact with an aqueous alkaline medium. 309813/0706 8) Method according to claim 1 to 7, characterized in that alfalfa is used as the plant material 9) Method according to claim 1 to 8, characterized in that the juice in step (b) before heating is set to a pjr value of around 5 to 6 » 10) Method according to claim 1 to 9, characterized in that the juice in step (b) is about 1 to 5 minutes is heated to about 50 C. 11) Method according to claim 1 to 10, characterized in that the juice in step (b) under such conditions is heated so that no substantial part of the juice reaches a temperature which is significantly higher is than the specified temperature. 12) Method according to claim 1 to 11, characterized in that the juice in step (b) under such conditions is heated so that the temperature rises evenly within the entire mass of the juice and thereby overheating of a substantial part of the juice is avoided. 13) Method according to claim 1 to 12, characterized in that the juice in step (d) for precipitation of the Protein fraction is acidified to a p ^ value of about 3 to 4.8. H) The method according to claim 1 to 13, characterized in that in step (d) the juice on one Pjj value of about 4.8 acidifies and thereby a first part of the protein fraction precipitates, this part "separates" and then another part of the protein fraction precipitates by acidifying the remaining liquid to a p ^ value of about 3. 309813/0708 15) Method according to claim 1 to 14, characterized in that the juice in step (d) is heated _{to precipitate the protein fraction to a temperature above 50 ° C, preferably from about 55 to 80 ° C s.} 16) Method according to claim 2 to 16, characterized in that the juice in step (d) for precipitation of the protein fraction is acidified to a p ^ value of about 3 to 4.8 and to a temperature of about 55 to 80 ^° C is heated o 17) method for fractionating a juice separated from green leafy plants, characterized in that that he a) the _pH value of the juice if necessary "is adjusted to about 5 to 6, heats the juice to about 50 ⁰ C and then cooled, thereby forming an agglomerate, DAS Chloroplastproteine, chlorophyll ,. Contains carotenoids and lipids while keeping the cytoplasmic proteins in solution- b) separating the agglomerate from the remaining juice and c) separates a cytoplasmic protein fraction from the remaining juice, which is essentially free of chlorophyll, Carotenoids and lipids is » 18) Method according to claim 17 * characterized in that that the juice in step (c) to precipitate the protein fraction to a p "value of about 3 to 4.8 is acidified. 19.) Process according to claim 17 and 18, characterized in that in step (c) the juice is acidified to a p "value of about 4.8 and a first part of the protein fraction is thereby precipitated, this part is separated off and the rest Liquid "is _{acidified to a P H} ~ V / ert of about 3 and thereby a wide 309813/0706 ren part of the protein fraction fails. 20) Method according to claim 17, characterized in that the juice is heated to about 55 to 80 ° C in step (c) heated and thereby the protein fraction precipitates. 21) Method according to claim 17 to 20, characterized in that that the juice of alfalfa is treated. 22) A method for fractionating the juice separated from green leafy plants, "characterized in that one a) separates a first fraction from the juice, the chloroplast proteins, Contains chlorophyll, carotenoids and lipids, and retains and retains the cytoplasmic proteins in the juice b) separates a second fraction from the remaining juice, which Contains cytoplasmic proteins in a state substantially free of chlorophyll, carotenoids and lipids. 2 ^) Method according to claim 22, characterized in that the juice in step (b) is heated to a p ^ value of about 3 to 4.8 to precipitate the protein fraction, ri 24) The method according to claim 22 and 23, characterized in that · the juice in step (b) to a p "value of about 4.8 acidified and thereby a first part of the protein fraction precipitates, separates this part and the acidify the remaining liquid to a p "value of about 3 and thereby another part of the protein fraction precipitates. 25) Method according to claim 22 to 24, characterized in that the juice is heated ^{to a temperature above 50 0 C to precipitate the protein fraction.} 26.) The method according to claim 22 to 25, characterized in that the juice in step (b) for precipitation of the protein fraction is acidified to a p "value of about 3 to ^, 8 • and to a temperature of about 55 to 80 ⁰ C is heated. 309813/0706 27) Method according to claim 1 to 26, characterized in that that one sulfite ions in the form of a sulfite ion-yielding compound in any stage of the process added to the heating in an amount no greater than about 1 weight percent sodium bisulfite equivalent, based on on the dry weight of the pre-pressed green leaf plant . 28) The method according to claim 27, characterized in that the compounds providing sulfite ions are ammonium bilsufite, Sodium sulfite, sulfur dioxide gas or sulphurous acid is used. 29) Method according to claim 1 to 28, characterized in that the agglomerate containing the chloroplast proteins Heated for about 1 minute to a temperature of about 80 ° C and thereby the agglomerate of a hydrophilic Converts gelatinous mass into a water-releasing mass, which has the consistency of quark and is essential has decreased moisture content. 30) Method according to claim 29, characterized in that ^{the moisture content of the agglomerate is lowered by heating to about 80 0} C so that the solids content rises from 12 to 46 ^ wt .- ^. 309813/070 6 Process for the fractionation of green leafy plants, characterized in that the material is pressed to form a juice and a press cake, the juice formed during pressing is heated for a time of less than 20 seconds and its temperature is in the range from 60 ° to 70 ° ⁰ C and then cools it and thereby forms an agglomerate that contains chloroplast proteins, chlorophyll, carotenoids and lipids and keeps the cytoplasmic protein in solution, separates the agglomerate from the remaining juice and separates a protein fraction from the remaining juice that is essentially free of chlorophyll, Is carotenoids and lipids. 32) The method of claim 3I, characterized in that the heating time less than one second and the temperature of Safte.s is brought to a value in the range of 60 ° to 70 ⁰ C. . 33) Method according to claim 31 *, characterized in that the juice is heated for a period of 0.5 to 1.0 second and ^{brings it to a temperature in the range of 6o ° to 70 0} C and its temperature after heating during a Maintains time of no more than 20 seconds. 3 ^) Method according to claim 31 *, characterized in that the juice is heated for 0.6 seconds and its temperature is brought to 70 ^° C. 35) The method according to claim 31> characterized in that the juice is heated less than 10 seconds, bring it to a temperature of 6o ° to 70 ⁰ C and then cools not more than 15 seconds for a period of. 36) Method according to claim 33 »characterized in that one the juice after maintaining its temperature · then for a time not more than 30981 3/0706 15 seconds cools. 37 · Process according to claim Jh, characterized in that after heating the juice is then cooled for a time of no more than 15 seconds. 3098 13/0706 eerse ite