DE2224790B2 - Process for fractionating leafy green plants to obtain proteins for food - Google Patents

Description

production of proteins for food, that

is characterized by the fact that one has the green

The invention relates to new methods of fractional leaf plants to form a sap and a

tion of alfalfa or lucerne and other green press cakes, presses the juice to a temperature of

Foliage plants for obtaining an edible, ^{heated for 35 55 to 70 0} C in a time of 0.6 seconds,

Suitable protein and other food for the purpose of keeping the juice at this temperature C for up to 20 seconds,

Fractions that are used as fodder and for others it cools to a temperature below 40 ° C and that

Purposes. In the following description from chloroplast proteins, chlorophyll, carotenoids

Parts and percentages are by weight, and lipid agglomerates from the juice

unless otherwise stated. 40 centrifuged off.

The figure shows, among other things, the method. Claims 2 to 5 are advantageous

according to the invention in the figure shows schematically embodiments of the invention.

shown. According to the process of the invention, one obtains

The invention is hereinafter particularly described in the protein products in such a purity state,

Connection with the treatment of alfalfa means that it is used for human consumption

wrote that may be the main forage crop. The cytoplasmic

can. A limitation to this is not to be mentioned, however, proteins. More factions that received

sighted; Rather, the invention is broad to be used as fodder or for others

green leafy plants, e.g. B. grasses, lespedeza, clover and purposes.

similar common forage crops and other greenery

Leafy plants such as lettuce, lettuce, cabbage, leaf cabbage, dissolved by incorporating alfalfa or other leafy plants

Pea or bean plants, celery, beet treatment are subjected to ir

Sheets and the like can be used which deliberately subdivide the following main operations as cattle

Forage grown or as waste or by-products can be:

for food packaging companies or 55

processing. I. Formation of the green juice (L-I). Incidentally

The alfalfa is known to be a rich source in this process of a dried plant

of valuable nutrients, namely proteins, zen material (fraction A), which is al

Carotene (provitamin A), lipids, sugars, mineral cattle feed are suitable.

salt, unidentified growth factors, etc. 60 H. Separation of fraction B from greensaf

There have already been procedures for the separation of some (LI). Fraction B is a product that dii

these components are proposed. Generally chloroplastic proteins, chlorophyll, caro

These processes are only suitable for the production of tin, xanthophyll and other carotenoids

Products that are suitable as fodder. It was containing lipids. It is valuable as fodder

tried to isolate the proteins so that they could last for 65 because it is low in fiber and high in protein

Food purposes, e.g. B. for the fortification of cereals is carotene and xanthophyll. The return

or other low-protein foods - this process is called clear juice (L-2

Retain can be used. These attempts are called.

III. Separation of fraction C from the clear juice (LI). Fraction A is designated and a valuable livestock

Fraction C represents the main product of the feed.

Invention and contains those of the origin- In experiments in which high-quality alfalfa Borrowed alfalfa-derived cytoplasmic is used (such as those grown in Northern California Proteins. It is essentially free of 5), fraction A contains the following constituents - chlorophyll, Carotenoids, lipids and bitter parts (on a dry basis): substances and other undesirable

components. It should be noted that the proteins *). 23% ***)

cytoplasmic proteins for human fat 4%

borrowed diet most desirable io fibers 23%

Proteins are. Ash 10%

Nitrogen-free extract **) 40%

The residue from this operation is 330 mg / kg as carotene

Brown juice (L-3) . He can evaporated xanthophyll ... 772 mg / kg

a syrup suitable as fodder i ₅ . _} nitrogen content times 6.25.

(Fraction D) is obtained. *. _} Mainly carbohydrates, determined by difference.

The invention is described in detail below in ***) Applies to typical alfalfa obtained on a large scale.

Connection with the illustration and in the application ^The protein content is a few percent lower, described on alfalfa as an example.

Work stage I: Formation of the green juice ² ° _t ^E _ff ^{S w} . ^urde _T ^ ⁶ * ⁵ ? ^κ1 ?? * ^β ? · ΐ ° ^ge T ^Se ? ^Rate "

⁶ substances of the alfalfa in mixer 1 before pressing

The starting material for the fractionation can be added. It was found that fresh green alfalfa, best in chopped up form. if an alkalizing material is added, a larger one In normal agricultural practice, the protein content is derived from the plant material in the green alfalfa chopped up at harvest. This usual 25 juice passes. This is desirable because it creates a Chopped green plant material is the starting larger amount of protein in the subsequent working material of choice for the procedure according to the procedures used in isolating fractions B and C Invention. is formed. Suitable alkalizing agents are

The fresh green material is put into the mixer 1 ammonia, ammonium hydroxide and sodium or given, for example, the form of one with a 30 potassium hydroxide or carbonate. In general A container provided with a screw mixer or one will use the alkalizing agent in such an amount Rotary drum can have. Mixer 1 is added to bring the pH to about 7-11 advantageously to add the desired additives.

Mass used. Favorable additives are water. The alkalizing agent is added on

or brown juice L-3 with an alkalizing agent dissolved in water and the resulting aqueous agent and / or a reducing agent such as sodium solution mixed with the alfalfa. The addition of metabisulfite, ascorbic acid or ethoxyquine. Water has the further advantage that it allows the influence of these additives to be dealt with later in the green part of the description of proteins from plant tissue. juice boosts. Instead of water, the

After mixing, the green plant material 40 brown juice L-3 will be used as the residue juiced by it, if necessary, after previous work stage III. For example, can Grinding by a press 2 g; is given, while the process is carried out continuously for example the shape of conventional sugar cane rollers according to the invention a part of the brown juice L-3 may have. Screw presses or expellers are continuously returned to mixer 1, also suitable for juicing. Di one strives to 45 When using water (or brown juice) as To obtain as much juice as possible from the alfalfa, additive is the added amount vorzugskann the plant material several times by a wise about 1 to 3 kg per kg of alfalfa. However, it is single pair of press rollers or by a group possible, much larger amounts, z. B. 10 kg / kg alfalfa, several pairs of press rolls are performed. To use that out.

Plant material obtained from an extraction can be 50. Various substances can optionally be used can conveniently be added with another serving of alfalfa when juicing. Example additives can be mixed before the next wise a common antioxidant can be added, Press roller pair is supplied. a degradation or an adverse change

During this juicing, a green juice fraction of the carotenoids fall largely off. To this LI and a press cake made of fiber material. Various antioxidants can be used for the purpose. The proportion of carotenoids in alfalfa and other feedstuffs from juice to press cake changes primarily in what are known. Typical compounds of this type, depending on the moisture content of the starting material, are described in U.S. Patents 25 62 970, materials. In general, 100 kg of green are called 60 26 11 703, 26 51 572, 26 86 124 and 27 11 962. Alfalfa a) about 50 to 60 kg of press cake and b) it is best to add 6-ethoxy-2,2,4-trimethyl-1,2-dihydro to a total of about 40 to 50 kg of juice and also the quinoline, commonly known as ethoxyquine. Amount of liquid (water or brown juice) to which only a very small amount of the antioxidant is added from the mixing stage. about 0.01 to 0.5%, based on the dry weight

The press cake is passed through the dryer 3, 65 the alfalfa is required.

which is in the form of a rotary kiln, commonly used as other optional additives

used for drying alfalfa, sodium metabisulphite or any other coming a dried product is obtained, which is used here as a source of sulphite ions and ascorbic acid in Fraee.

Also suitable as sulfite ion-yielding compounds are, for example, ammonium bisulfite, sodium sulfite, Sulfur dioxide gas and sulphurous acid. It should be noted, however, that the amount by weight of this additive of bisulfite ions is less than the equivalent of S 1% sodium bisulfite. The addition is best before the addition of the alkalizing agent and before the first pressing 2. However, it can also be take place at any point in time before heating in the heaters 4 and 14.

Another way to increase the transition The protein from the plant tissue in the green juice is the crushing of the alfalfa. this is done appropriately with the help of a mixer 1 with rotating knives o. The like., whereby the plant parts when combined with the water (or brown juice) that contains the alkalizing agent, be crushed. It is also possible to grind the alfalfa before introducing it into mixer 1. To achieve the best results (maximum transfer of proteins into the juice), the grinding takes place when mixing the alfalfa with the additives in the mixer 1.

B e i s ρ i e 1 1

This example illustrates how an increase in pH increases the migration of proteins from the Lucerne tissue in the green juice boosts.

Amounts of 25 g of fresh chopped alfalfa were mixed with 250 ml of water each time. The pH was adjusted to the values given below by adding hydrochloric acid or sodium hydroxide set. The mixtures were blended for 2 minutes and then incorporated into the ingredients, viz Plant material and green sap, separated. The green juice was analyzed for nitrogen content. the The conditions used and the results obtained are given below.

pH value Nitrogen content of the green juice in % of the

Total nitrogen in 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

40

45

♦) Natural pH of the juice

Example 2

This example illustrates how the chopping of the alfalfa allows the proteins to move out of the Lucerne tissue in the green juice boosts.

Quantities of every 25 g fresh chopped alfalfa were mixed with 250 ml of water each time. The pH was adjusted to 8 with sodium hydroxide. the Mixtures were then crushed by cutting them for different lengths of time with a rotating knife, the one Cutting effect exerted on the alfalfa escalope. The mixtures were then in its components, namely vegetable fiber material and green juice, broken down. The green juice was on the Analyzed nitrogen content. The conditions used and the results obtained are below called.

Crushing time, minutes 12 4

Nitrogen content of the green juice in%

of total nitrogen in alfalfa 45 68 86

Stage II:
Separation of the chloroplast material (fraction B)

The green juice LI 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 triggered and promoted by proteolytic enzymes, can be largely switched off by suitable adjustment of the pH value of the juice to the alkaline range above 8.0.

At this stage (II) the green juice becomes one Subjected to treatment by the chloroplasmic proteins, chlorophyll, carotenoids and lipids can be selectively removed while the cytoplasmic proteins remain in solution.

The green juice is then passed through the heater 4.

A heater with steam injection, which could heat the green juice in 0.6 seconds 70 ⁰ C was used. Samples of the green juice were in this case heated to various temperatures of 55, 60, 65 and 70 ⁰ C. In some cases the hot juice was cooled ^{immediately 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.

Treatment conditions Heating time Time in the hot Cooling time In the clear juice ver Appearance of the clear Seconds State Seconds remaining cyto- juice temperature Seconds plasma protem in 0.6 0 6.8 % of the original ⁰ C 0.6 0 10.4 amount 55 0.6 10 9.1 96 cloudy, green 60 0.6 20th 10.6 88 cloudy, brown 60 0.6 0 11.4 85 clear, brown 60 0.6 0 10.2 83 clear, brown 65 80 clear, brown 70 71 clear, brown

7 ^ 8

With this heating it is critically important to have carotene 1102 mg / kg

that the heat is supplied so that no substantial xanthophyll 2646 mg / kg

Licher part of the juice a much nitrogen content above the overall _"} by 6.25.

temperature is reached. The **) Mainly carbohydrates, determined by the difference, The key point is that if overheated 5

of parts of the juice is the work step or because of its high xanthophyll content

action loses its preferred aspect, fraction B is particularly valuable as poultry feed, with the fact that part of the cytoplasmic chickens and young chickens contained in the juice are preserved with strongly pigmented protein with the chloroplasmic protein, animal (shiny gold) skin, which contains the chlorophyll and the carotenoids is precipitated. 10 Most consumers prefer pale-skinned animals. This undesirable overheating and its effects is also this xanthophyll-rich feed can be avoided in a number of ways. Advantageous for feeding chickens for the For example, the temperature of the juice with egg production, since here eggs are obtained, whose help of a warm water bath or another egg yolk has a deep yellow color.
Heat source, through which a relatively low temperature gradient can be obtained in a work stage III cytoplasmic protein. (Fraction C) are separated.
It is, for example, advantageous to dispose of the juice during the

To move heating or to stir to the tempe- rature L-2 is used as the starting material for this working temperature within the entire liquid mass, which has the purpose of keeping the cytoplasmic level. Another possibility is to separate 20 proteins from the clear juice. This can be accomplished in a number of ways by running the juice through a snake. The cytoplasm which is arranged in a container, the water or proteins can be precipitated according to one of the following methods, another heat exchange medium:
Contains temperature so that the juice as it passes through

through the snake evenly to the desired 25 1. Adjustment to a pH value of about 3 to 4.8 Temperature is brought. by adding an acid.

After the juice has been _{heated in the manner described above 2 heating to a temperature above 50} ° _{C for example} , it is passed through the cooler 5, ", qqoq

which can be designed as a conventional heat exchanger

can. In this cooler, the juice to less than 4O ⁰ C 30 ³ · adjustment to a pH value of about 3 is cooled to 4.8. By the above-described by adding an acid and heating to a

actions, the chloroplast contained in the juice temperature is over 50 ° C, z. B. 55 to 8O ⁰ C.

agglomerated as a green suspension with a fine structure.

One or more of the above can also be used to separate this chloroplast material

the mixture is centrifuged (box 6), l) applying the 35 mentioned treatments one after the other to Remaining partially clear juice L-2 and 2) the chloroplast - the recovery of all the desired protein material is obtained to ensure the chioroplasmic proteins. For example, \ * ie follows Chlorophyll, carotene, xanthophyll and other caro- are worked:

tinoids, lipids, unidentified growth factors The juice L-2 is heated to 55 ° C and cooled and

etc. contains. 40 separated the precipitated protein. The rest of

The mixture is then passed through diatomaceous earth in liquid then one or more times the filtered using a filter press. Here a pearly treatment is subjected to the same, in each get clear or shiny liquid. The chloro- case applied a higher temperature and a Plastic residues remain in the kieselguhr filter. Series of isolated proteins is obtained. It is

After the separation of the chloroplast material in 45 also possible, in the same way, but with one of the centrifuges 6, but before the conversion to the pH value, which is from treatment to treatment of low dryer 7, the centrifugate is blown in (with or without increasing temperature), heated ^{by steam to 8O 0 C for about 1 minute.} again with a number of isolated proteins. This way the centrifugate is obtained from a hydrophilic one.

Gelatin mass in a mass of quark-like consi- 5 ° These successive treatments have stence from which water runs off. This mass can have the advantage of being in the initial stages when the then acidification and temperature conditions are mild to reduce the moisture content, be pressed, the solids content of 12 on particularly pure and undenatured isolated proteins 46% increases. The cake-like material can now be obtained.

Are granulated and is carried out by a granulating 55 Particularly favorable is a treatment given in the step device. The product is then acidified wisely without heating. This is fed to a dryer 7, which is carried out as a customary double treatment at ambient temperature (room drum or rotary dryer. Temperature). The juice L-2 is first The dried product, fraction B, is acidified to pH 4.8 and centrifuged, making the valuable material for cattle feeding. Typical for 60 larger parts (usually ² I ₃ ) of the total cytody fraction B is the following composition of plasma protein in particularly pure and not denatured (on a dry basis): rated form. The remaining liquid

is then acidified to pH 3 and centrifuged,

Protein *) 54.5% making the remaining part of the cytoplasmic protein

Fat 9.3% 65 in a usable for human consumption,

Fibers 1 »56 % although not as pure a form as the first fraction

Ash 18.1% is isolated.

Nitrogen-free extract **) 21.0% Tn the figure are two alternative methods

9 10

shown for the precipitation of the cytoplasmic protein. In a typical way of working, the fraction (

One of these methods involves adding an acid to the following ingredients (on a dry basis):

while the other is subjected to heat treatment. _

reasons lie, £ ° ^tein *) 85%

For the procedure carried out with the addition of acid 5 L,

is the clear juice LI from the centrifuge 6 by ™ ^ern * W ά

Line 8 is led to mixer 9, where it is indicated by the addition ^A ^ ^c , · · ,: ··. ·· ■ / ■ · · · lon ⁰

is adjusted by acid to pH 3 to 4.8. To this nitrogen-free extract **) 9 ^ 8%

Sulfuric acid, hydrochloric acid and phosphorus are suitable for this purpose; ^aΓΟ ί " ^η · · ■ ·

acid and other non-toxic acids. io xanthophyll -

To separate the precipitated cytoplasmic protein *) nitrogen content times 6.25.

the acidified mixture is then centrifuged **> Mainly carbohydrates, determined by difference.
(Box 10), with a curd-like mass

that the cytoplasmic proteins are free of chlorophyll, when using the alternative method dei

Carotenoids, lipids and bitter substances or other 15 precipitation by heating becomes the clear juice LI

contains undesirable flavor components. passed through line 13 to the heater 14, which is a

The cytoplasm separated by the centrifuge 10 includes the usual heat exchanger or a heater

maprotein is then in the scrubber 11 with water direct steam injection can be. This is where your

washed (brought to a pH of about 4 to 5 juice to about 55 to 80 ° C and best

acidified) to keep water-soluble impurities for about 1 to 5 minutes at this temperature,

remove. After washing the pH, the hot juice is then passed through the cooler 15

the material passed through rinsing with a dilute, where it is cooled to ambient temperature

Sodium Hydroxide Solution to about Neutral. When treated in those described above

point set and a dryer 12, z. B. one step the cytoplasmic proteins are as light brown

conventional freeze dryer supplied. The dried quark-like mass precipitated. To separate this

Product, fraction C, is valuable for human mass. The mixture is centrifuged in the centrifuge 10.

Liche diet, e.g. B. to supplement cereals and f ugated and carried out in the manner described above

other low protein foods. Washing, drying, etc. further treated.

1 sheet of drawings

Claims (5)

were unsuccessful, however, because the isolated claims: substances with other components of alfalfa 1. A process for fractionating were unreinigt green, so that they could not be used for food BlattpflaSS In ™ WSNG of proteins for. In aUgememen contained food purposes, characterized gekennzeich- ₅ the isolated substances Anteilean Cmorophyll wesenthche. Aet that the green leafy plants under They had a green color and were bitter in the formation of a juice and a press cake, taste so that they could not be turned into juice at a temperature of 55 to 70 ⁰ C in food heated in a time of 0.6 seconds, the juice holding at that temperature for 0 to 20 seconds, it _l0 describes a method for _{fractionating} at a temperature below 40 ⁰ C and cooling the alfalfa, wherein among other groups, a protein from Chloroplastproteinen chlorophyll, caro- obtained concentrate. This product is valuable as an energy-rich food for animals, especially when centrifuged from the juice, formed by agglomerates formed by lipids. Poultry. Although the product is rich in proteins, 2. The method according to claim 1, characterized i marked _5, however, it also contains units of other wesenthche characterized in that as alfalfa plant material comparable substances, eg. B. Chlorophyll and other pigments. It is therefore unsuitable for human consumption. 3. Process according to Claims 1 and 2, characterized in that according to DT-OS 14 92 865, leaf plants are characterized in that the crushed and then pressed before pressing, in order to obtain a sap of plant material with a source of sulphite ions ao. This juice is then mixed on a Temmix. peraiuren from 50 to 140 ⁰ C, advantageously from 80 to 4. The method according to claims 1 to 3, thereby heated to 95 ° C for a relatively long time characterized in that a protein-containing fraction is coagulated before the pressing. Under these The plant material obtained by mixing in a certain condition contains the coagulate, which is necessarily alkaline making agent to a pH value as digerweise, as described, at the same time both cytovon sets about 7 to 11. plastic protein components as well as chloroplastic ones 5. The method according to claims 1 to 4, thereby protein components. From this it follows that one then marks that you have to perform a separation about ßend the agglomerate. Heated to about 80 ^° C. for 1 minute. The invention is a method for 30 Fractionation of green leafy plants to produce