WO2002058482A1 - Method for processing the raw juice produced from pressing a protein-rich leaf material such as alfalfa - Google Patents
Method for processing the raw juice produced from pressing a protein-rich leaf material such as alfalfa Download PDFInfo
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- WO2002058482A1 WO2002058482A1 PCT/FR2002/000258 FR0200258W WO02058482A1 WO 2002058482 A1 WO2002058482 A1 WO 2002058482A1 FR 0200258 W FR0200258 W FR 0200258W WO 02058482 A1 WO02058482 A1 WO 02058482A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
- A23J1/007—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials from leafy vegetables, e.g. alfalfa, clover, grass
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- the present invention relates to a process for treating green juice from the pressing of a foliar material rich in proteins and for enhancing the products thus obtained. Since the end of the Second World War, the production of leaf matter rich in proteins has been an objective of modern agriculture in order to provide a food rich in proteins allowing to balance in nitrogen matter the food rations in particular bovine. But this production taking place in agricultural areas far from the breeding regions, it was necessary to find a way to preserve this leaf matter without denaturing the nitrogenous matter: this was achieved thanks to dehydration.
- Alfalfa is cut at a stage well before that of flowering and pre-chopped, then transported to a dehydration plant: there, it is stored for a maximum of two hours before being resumed to be crushed, pressed, dried and most often packaged as a cap.
- This dehydration process also has an appreciable advantage in allowing easy transportation and storage of the dehydrated product, which is in the form of plugs or pellets.
- cytoplasmic proteins of plant origin has highlighted a very interesting compound as a source of food proteins: Rubisco or ribulose-1, 5 biphosphate carboxylase-oxygenase, cytoplasmic protein of 500kDa.
- Rubisco or ribulose-1 5 biphosphate carboxylase-oxygenase
- cytoplasmic protein of 500kDa cytoplasmic protein of 500kDa.
- this compound is present in particular in standing alfalfa.
- One of the aims of the present invention is therefore to provide a method for treating green juice obtained from the pressing of a leaf material rich in proteins such as alfalfa, which method makes it possible to recover products having a high interest in especially human food.
- Another object of the invention is to provide such a method which is simple and economical to implement.
- a process for treating the green juice resulting from the pressing of a leaf material rich in proteins such as alfalfa which comprises, according to the present invention, the following steps: a) separation to obtain, on the one hand, a juice, called brown juice, rich in cytoplasmic proteins and, on the other hand, a fraction rich in particular in proteins, pigments, vitamins, insolubles and trace elements; b) drying of this fraction from step a) to obtain a product rich in particular in proteins, vitamins and trace elements.
- this step b) comprises the following operations:
- the brown juice is subjected to the following steps: c) precipitation in order to recover, on the one hand, a serum and, on the other hand, a protein-rich precipitate; d) concentration of the protein fraction present in the precipitate; and, e) purification of this concentrated protein fraction from step d) to obtain a protein isolate rich in Rubisco.
- the protein isolate rich in Rubisco is dried.
- the brown juice is subjected to a separation on resin in order to recover a discolored brown juice rich in proteins and a polyphenolic extract.
- the polyphenolic extract is concentrated and dried to obtain a crude polyphenolic extract in powder.
- this polyphenolic extract is concentrated by evaporation under vacuum.
- the concentrated polyphenolic extract is dried by atomization.
- the discolored brown juice it is subjected to steps c) to e) above of the first embodiment.
- the cut and pre-chopped alfalfa is then ground and pressed, so as to obtain, on the one hand, pressed alfalfa with a high dry matter value which will be then dried (dehydrated) and packaged, and, on the other hand, a green juice, hence its name "green juice", which until now has been rejected
- this green juice is recovered and treated with a view to the extraction of certain products, of high economic value, which it contains.
- a separation step step a
- an insoluble fraction comprising the chloroplastic proteins and a liquid fraction rich in particular in proteins, including Rubisco, in pigments, vitamins and trace elements, is recovered.
- This liquid fraction is brown in color, hence its name "brown juice”.
- the insoluble fraction, resulting from step a), is subjected to drying, step b), comprising the following operations:
- the product thus recovered is free from any bacteria by this very drying technique and has the following composition:
- this product contains, on average, per 100g:
- Vitamin A 55 mg
- composition makes it possible to understand the importance of this product for the nutrition of vulnerable populations, since it can be produced at a very low cost the 5 to 10 g / day necessary for supplementation for a person.
- the brown juice, recovered at the end of step a) above is subjected to a precipitation step in order to remove in particular the traces of green dyes still present.
- the temperature is adjusted, on the one hand, to between 5 and 10 ° C to avoid, or at the very least delay, oxidation phenomena leading to undesirable browning and to the creation of plyphenol / protein bonds, and, on the other hand, the pH at a value between 3.5 and 4.5 by addition of a mineral acid, such as hydrochloric acid (HCI), sulfuric acid (H 2 SO 4 ) or acid phosphoric (H 3 PO 4 ) to make Rubisco insoluble to facilitate the separation by precipitation of proteins.
- HCI hydrochloric acid
- SO 4 sulfuric acid
- H 3 PO 4 acid phosphoric
- the precipitated brown juice is subjected to a concentration step, step d), by means of a clarifier, for example of the plate type: the insoluble protein fraction is thus concentrated in the form of a crude protein cream, and collects a serum which is recycled to alfalfa from pressing.
- the crude protein cream comprises, by weight, on average, 9% of dry matter, 45% of total nitrogenous matter, from 25 to 35% of insolubles and has a density of 0.5.
- this crude protein cream is purified by micro-filtration: this is carried out by means of 4 to 6 volumes of water per volume of crude protein cream; this water is at a temperature between 35 and 50 ° C and has a pH adjusted between 4.5 and 6 by adding sodium hydroxide (NaOH) or potassium hydroxide (KOH) for example.
- NaOH sodium hydroxide
- KOH potassium hydroxide
- this microfiltration is preceded by a preconcentration which aims to limit the volumes of diafiltration water and to facilitate the purification of proteins by assembling colloidal particles.
- the water is eliminated in order to obtain a purified protein cream which is then dried as follows.
- This drying comprises, on the one hand, pasteurization at a temperature of the order of 80 ° C for 90 seconds in order to eliminate all the bacteria present in this purified protein cream, and, on the other hand, spray drying making it possible to obtain Rubisco having at least 95% by weight of dry matter and from 80 to 90% by weight of total nitrogenous matter.
- the present process makes it possible to preserve the protein quality, in particular of essential amino acids, as shown in Table I below, to control the protein content and to ensure its standardization.
- Rubisco was compared to other products, such as soybeans and casein, which can supplement protein a food ration as prescribed by the Food and Agriculture Organization (FAO).
- the brown juice is passed over an absorbent resin making it possible to separate a discolored brown juice rich in Rubisco which is recycled to the precipitation step c) described above, from a raw polyphenolic extract. Elution is carried out with sodium hydroxide (NaOH).
- NaOH sodium hydroxide
- This crude polyphenolic extract comprises, by weight and on average, 1% of dry matter, from 50 to 55% of total nitrogenous matter and 18% of polyphenol.
- this crude polyphenolic extract is concentrated by evaporation under vacuum and dried by atomization to obtain a powdered polyphenolic extract comprising 5% by weight of dry matter, from 50 to 55% by weight of total nitrogenous material and 18% by weight of polyphenols.
- This extract has in particular an application as an antioxidant in dietetics.
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Abstract
The inventive method comprises the following steps: (a) separation to obtain (i) a juice, called brown juice, which is rich in cytoplasmic proteins and (ii) a fraction which is rich in, in particular, proteins, pigments, vitamins, insolubles and trace elements; (b) drying of the fraction resulting from step (a) in order to obtain a product that is rich in proteins, vitamins and trace elements.
Description
Procédé pour traiter le jus vert issu du pressage d'une matière foliaire riche en protéines telle que la luzerne Process for treating green juice from the pressing of a protein-rich leaf material such as alfalfa
La présente invention concerne un procédé pour traiter le jus vert issu du pressage d'une matière foliaire riche en protéines et d'en valoriser les produits ainsi obtenus. Depuis la fin de la seconde guerre mondiale, la production de matières foliaires riches en protéines a été un objectif de l'agriculture moderne afin de fournir un aliment riche en protéines permettant d'équilibrer en matière azotée les rations alimentaires notamment bovines. Mais cette production ayant lieu dans des zones agricoles éloignées des régions d'élevage, il a fallu trouver un moyen de conserver cette matière foliaire sans dénaturer la matière azotée : ceci a été réalisé grâce à la déshydratation.The present invention relates to a process for treating green juice from the pressing of a foliar material rich in proteins and for enhancing the products thus obtained. Since the end of the Second World War, the production of leaf matter rich in proteins has been an objective of modern agriculture in order to provide a food rich in proteins allowing to balance in nitrogen matter the food rations in particular bovine. But this production taking place in agricultural areas far from the breeding regions, it was necessary to find a way to preserve this leaf matter without denaturing the nitrogenous matter: this was achieved thanks to dehydration.
Parmi les matières foliaires riches en protéines qui ont été cultivées, il faut tout particulièrement citer la luzerne qui a aussi permis de mettre en valeur des régions agricoles alors défavorisées notamment par la faible qualité agronomique de leur sol.Among the foliar matter rich in proteins which have been cultivated, it is particularly necessary to mention alfalfa which also made it possible to develop agricultural regions then disadvantaged in particular by the low agronomic quality of their soil.
Le procédé pour déshydrater la luzerne est maintenant bien connu et maîtrisé. La luzerne est coupée à un stade bien antérieur à celui de la floraison et préhachée, puis transportée jusqu'à une usine de déshydratation : là, elle est stockée au maximum pendant deux heures avant d'être reprise pour être broyée, pressée, séchée et conditionnée le plus souvent sous forme de bouchon.The process for dehydrating alfalfa is now well known and mastered. Alfalfa is cut at a stage well before that of flowering and pre-chopped, then transported to a dehydration plant: there, it is stored for a maximum of two hours before being resumed to be crushed, pressed, dried and most often packaged as a cap.
Lors du pressage, on obtient, d'une part, de la luzerne pressée qui sera séchée en tambour le plus généralement et, d'autre part, un jus vert qui constitue un sous-produit sans valeur à éliminer.During pressing, we obtain, on the one hand, pressed alfalfa which will be more generally drum-dried and, on the other hand, a green juice which constitutes a worthless by-product to be eliminated.
Ce procédé de déshydratation a également un avantage appréciable en permettant un transport et un stockage aisé du produit déshydraté, qui se présente sous forme de bouchons ou de pellets.This dehydration process also has an appreciable advantage in allowing easy transportation and storage of the dehydrated product, which is in the form of plugs or pellets.
Par ailleurs, l'étude des protéines cytoplasmiques d'origine végétale a mis en évidence un composé très intéressant comme source de protéines alimentaires : la Rubisco ou ribulose-1 ,5 biphosphate carboxylase-oxygénase, protéine cytoplas- mique de 500kDa. Or, ce composé est présent notamment dans la luzerne sur pied.In addition, the study of cytoplasmic proteins of plant origin has highlighted a very interesting compound as a source of food proteins: Rubisco or ribulose-1, 5 biphosphate carboxylase-oxygenase, cytoplasmic protein of 500kDa. However, this compound is present in particular in standing alfalfa.
Aussi un des buts de la présente invention est-il de fournir un procédé pour traiter le jus vert issu du pressage d'une matière foliaire riche en protéines telle que la luzerne, lequel procédé permet d'en récupérer des produits ayant un fort intérêt en alimentation notamment humaine.
Un autre but de l'invention est de fournir un tel procédé qui est de mise en œuvre simple et économique.One of the aims of the present invention is therefore to provide a method for treating green juice obtained from the pressing of a leaf material rich in proteins such as alfalfa, which method makes it possible to recover products having a high interest in especially human food. Another object of the invention is to provide such a method which is simple and economical to implement.
Ces buts, ainsi que d'autres qui apparaîtront par la suite, sont atteints par un procédé pour traiter le jus vert issu du pressage d'une matière foliaire riche en pro- téines telle que la luzerne, qui comprend, selon la présente invention, les étapes suivantes : a) séparation pour obtenir, d'une part, un jus, dénommé jus brun, riche en protéines cytoplasmiques et, d'autre part, une fraction riche notamment en protéines, pigments, vitamines, insolubles et oligo-éléments ; b) séchage de cette fraction issue de l'étape a) pour obtenir un produit riche notamment en protéines, vitamines et oligo-éléments. Avantageusement, cette étape b) comprend les opérations ci-après :These aims, as well as others which will appear subsequently, are achieved by a process for treating the green juice resulting from the pressing of a leaf material rich in proteins such as alfalfa, which comprises, according to the present invention, the following steps: a) separation to obtain, on the one hand, a juice, called brown juice, rich in cytoplasmic proteins and, on the other hand, a fraction rich in particular in proteins, pigments, vitamins, insolubles and trace elements; b) drying of this fraction from step a) to obtain a product rich in particular in proteins, vitamins and trace elements. Advantageously, this step b) comprises the following operations:
- remise en suspension dans l'eau de cette fraction insoluble afin d'en éliminer les matières solubles encore présentes ; - séparation par décantation afin de récupérer une fraction riche en protéines, vitamines et pigments ;- resuspension in water of this insoluble fraction in order to eliminate the soluble materials still present; - separation by decantation in order to recover a fraction rich in proteins, vitamins and pigments;
- séchage proprement dit de cette fraction par la technique du lit fluidisé. Selon un premier mode de réalisation préféré de la présente invention, on soumet le jus brun aux étapes suivantes : c) précipitation afin de récupérer, d'une part, un sérum et, d'autre part, un précipité riche en protéines ; d) concentration de la fraction protéique présente dans le précipité ; et, e) purification de cette fraction protéique concentrée issue de l'étape d) pour obtenir un isolât protéique riche en Rubisco. Avantageusement, dans une étape ultime, on sèche l'isolât protéique riche en Rubisco.- proper drying of this fraction by the fluidized bed technique. According to a first preferred embodiment of the present invention, the brown juice is subjected to the following steps: c) precipitation in order to recover, on the one hand, a serum and, on the other hand, a protein-rich precipitate; d) concentration of the protein fraction present in the precipitate; and, e) purification of this concentrated protein fraction from step d) to obtain a protein isolate rich in Rubisco. Advantageously, in a final step, the protein isolate rich in Rubisco is dried.
Selon un second mode de réalisation préféré de la présente invention, on soumet le jus brun à une séparation sur résine afin de récupérer un jus brun décoloré riche en protéines et un extrait polyphénolique. Avantageusement, l'extrait polyphénolique est concentré et séché pour obtenir un extrait polyphénolique brut en poudre.According to a second preferred embodiment of the present invention, the brown juice is subjected to a separation on resin in order to recover a discolored brown juice rich in proteins and a polyphenolic extract. Advantageously, the polyphenolic extract is concentrated and dried to obtain a crude polyphenolic extract in powder.
De préférence, on concentre cet extrait polyphénolique par évaporation sous vide.Preferably, this polyphenolic extract is concentrated by evaporation under vacuum.
Avantageusement, on sèche l'extrait polyphénolique concentré par atomisa- tion.
Quant au jus brun décoloré, il est soumis aux étapes c) à e) ci-dessus du premier mode de réalisation.Advantageously, the concentrated polyphenolic extract is dried by atomization. As for the discolored brown juice, it is subjected to steps c) to e) above of the first embodiment.
Ainsi qu'il l'a été dit ci-dessus, la luzerne coupée et pré-hachée est ensuite broyée et pressée, de façon à obtenir, d'une part, de la luzerne pressée à forte va- leur en matière sèche qui sera ensuite séchée (déshydratée) et conditionnée, et, d'autre part, un jus de couleur verte, d'où son nom de « jus vert », qui jusqu'à maintenant est rejetéeAs mentioned above, the cut and pre-chopped alfalfa is then ground and pressed, so as to obtain, on the one hand, pressed alfalfa with a high dry matter value which will be then dried (dehydrated) and packaged, and, on the other hand, a green juice, hence its name "green juice", which until now has been rejected
Selon la présente invention, ce jus vert est récupéré et traité en vue de l'extraction de certains produits, à forte valeur économique, qu'il contient. Par une étape de séparation, étape a), on récupère une fraction insoluble comprenant les protéines chloroplastiques et une fraction liquide riche notamment en protéines parmi lesquelles la Rubisco, en pigments, en vitamines, en oligoéléments. Cette fraction liquide est d'une couleur brune, d'où son appellation de « jus brun ». On soumet la fraction insoluble, issue de l'étape a), à un séchage, étape b), comprenant les opérations ci-après :According to the present invention, this green juice is recovered and treated with a view to the extraction of certain products, of high economic value, which it contains. By a separation step, step a), an insoluble fraction comprising the chloroplastic proteins and a liquid fraction rich in particular in proteins, including Rubisco, in pigments, vitamins and trace elements, is recovered. This liquid fraction is brown in color, hence its name "brown juice". The insoluble fraction, resulting from step a), is subjected to drying, step b), comprising the following operations:
- remise en suspension dans l'eau de cette fraction insoluble afin d'en éliminer les matières solubles encore présentes ;- resuspension in water of this insoluble fraction in order to eliminate the soluble materials still present;
- séparation par décantation afin de récupérer une fraction riche en protéines, vitamines et pigments ;- separation by decantation in order to recover a fraction rich in proteins, vitamins and pigments;
- séchage proprement dit de cette fraction par la technique du lit fluidisé.- proper drying of this fraction by the fluidized bed technique.
Le produit ainsi récupéré est exempt de toute bactérie de par cette technique même de séchage et présente la composition suivante:The product thus recovered is free from any bacteria by this very drying technique and has the following composition:
Matière sèche (MS) 95% en poids Matière azotée totale (MAT) 50 - 55% en poidsDry matter (DM) 95% by weight Total nitrogenous matter (MAT) 50 - 55% by weight
Carotène 800 - 900 mg/kg Xanthophylles 2 400 - 2 700 mg/kgCarotene 800 - 900 mg / kg Xanthophylls 2,400 - 2,700 mg / kg
On peut également préciser que la technique de séchage en lit fluidisé permet de respecter au mieux la qualité intrinsèque des macromolécules. Sur le plan nutritionnel, ce produit contient, en moyenne, pour 100g :It can also be specified that the fluidized bed drying technique makes it possible to best respect the intrinsic quality of the macromolecules. Nutritionally, this product contains, on average, per 100g:
Protides : 40 - 45 gProteins: 40 - 45 g
Vitamine A : 55 mgVitamin A: 55 mg
Acide folique (vit.B9) : 0,3 mg Vitamine E : 30 mg Fer : 80 mg
Zinc : 1 ,25 mgFolic acid (vit.B 9 ): 0.3 mg Vitamin E: 30 mg Iron: 80 mg Zinc: 1.25 mg
Magnésium : 0,78 mgMagnesium: 0.78 mg
Calcium : 3,4 mgCalcium: 3.4 mg
Une telle composition permet de comprendre l'importance de ce produit pour la nutrition de populations vulnérables, puisque l'on peut en produire à un coût très faible les 5 à 10 g/jour nécessaires à une supplémentation pour une personne.Such a composition makes it possible to understand the importance of this product for the nutrition of vulnerable populations, since it can be produced at a very low cost the 5 to 10 g / day necessary for supplementation for a person.
Selon un premier mode de réalisation de la présente invention, on soumet le jus brun, récupéré à l'issue de l'étape a) ci-dessus, à une étape de précipitation afin d'en éliminer en particulier les traces de colorants verts encore présents. Pour cela on ajuste, d'une part, la température entre 5 et 10°C pour éviter, ou à tout le moins retarder, des phénomènes d'oxydation conduisant à un brunissement indésirable et à la réalisation de liaisons plyphénol/protéine, et, d'autre part, le pH à une valeur entre 3,5 et 4,5 par adjonction d'un acide minéral, tel que l'acide chlorhydrique (HCI), l'acide sulfurique (H2SO4) ou l'acide phosphorique (H3PO4) afin de rendre la Rubisco insoluble pour faciliter la séparation par précipitation des protéines.According to a first embodiment of the present invention, the brown juice, recovered at the end of step a) above, is subjected to a precipitation step in order to remove in particular the traces of green dyes still present. For this, the temperature is adjusted, on the one hand, to between 5 and 10 ° C to avoid, or at the very least delay, oxidation phenomena leading to undesirable browning and to the creation of plyphenol / protein bonds, and, on the other hand, the pH at a value between 3.5 and 4.5 by addition of a mineral acid, such as hydrochloric acid (HCI), sulfuric acid (H 2 SO 4 ) or acid phosphoric (H 3 PO 4 ) to make Rubisco insoluble to facilitate the separation by precipitation of proteins.
Puis, le jus brun précipité est soumis à une étape de concentration, étape d), au moyen d'un clarificateur par exemple du type à assiettes : on concentre ainsi la fraction protéique insoluble sous la forme d'une crème protéique brute, et on récu- père un sérum que l'on recycle vers la luzerne issue du pressage. La crème protéique brute comprend, en poids, en moyenne, 9% de matière sèche, 45% de matière azotée totale, de 25 à 35% d'insolubles et présente une densité de 0,5.Then, the precipitated brown juice is subjected to a concentration step, step d), by means of a clarifier, for example of the plate type: the insoluble protein fraction is thus concentrated in the form of a crude protein cream, and collects a serum which is recycled to alfalfa from pressing. The crude protein cream comprises, by weight, on average, 9% of dry matter, 45% of total nitrogenous matter, from 25 to 35% of insolubles and has a density of 0.5.
Et, dans une étape e), on purifie par micro-filtration cette crème protéique brute : cela est réalisé au moyen de 4 à 6 volumes d'eau par volume de crème protéique brute ; cette eau est à une température comprise entre 35 et 50°C et a un pH ajusté entre 4,5 et 6 par adjonction de soude (NaOH) ou de potasse (KOH) par exemple. Cette étape de purification a pour but de diluer les impuretés solubles pour en faciliter l'élimination ultérieure.And, in a step e), this crude protein cream is purified by micro-filtration: this is carried out by means of 4 to 6 volumes of water per volume of crude protein cream; this water is at a temperature between 35 and 50 ° C and has a pH adjusted between 4.5 and 6 by adding sodium hydroxide (NaOH) or potassium hydroxide (KOH) for example. The purpose of this purification step is to dilute the soluble impurities to facilitate their subsequent elimination.
Mais avant de soumettre la crème protéique brute à la purification propre- ment dite, il peut être avantageux de la désaérer afin de limiter les phénomènes d'oxydation avec l'oxygène de l'atmosphère et d'en augmenter la densité ainsi que de limiter les odeurs végétales du produit final qui est la Rubisco.But before subjecting the crude protein cream to the purification proper, it may be advantageous to deaerate it in order to limit the phenomena of oxidation with oxygen from the atmosphere and to increase its density as well as to limit the vegetable odors of the final product which is Rubisco.
De plus, cette microfiltration est précédée d'une préconcentration qui a pour but de limiter les volumes d'eau de diafiltration et de faciliter la purification des pro- téines par assemblage des particules colloïdales.
A l'issue de cette étape de purification, on élimine l'eau afin d'obtenir ainsi une crème protéique purifiée qui est ensuite séchée comme suit.In addition, this microfiltration is preceded by a preconcentration which aims to limit the volumes of diafiltration water and to facilitate the purification of proteins by assembling colloidal particles. At the end of this purification step, the water is eliminated in order to obtain a purified protein cream which is then dried as follows.
Ce séchage comporte, d'une part, une pasteurisation à une température de l'ordre de 80°C pendant 90 secondes afin d'éliminer toutes les bactéries présentes dans cette crème protéique purifiée, et, d'autre part, un séchage par atomisation permettant d'obtenir de la Rubisco présentant au moins 95% en poids de matière sèche et de 80 à 90% en poids de matière azotée totale.This drying comprises, on the one hand, pasteurization at a temperature of the order of 80 ° C for 90 seconds in order to eliminate all the bacteria present in this purified protein cream, and, on the other hand, spray drying making it possible to obtain Rubisco having at least 95% by weight of dry matter and from 80 to 90% by weight of total nitrogenous matter.
Le présent procédé permet de préserver la qualité protéique notamment en acides aminés essentiels, comme le montre le tableau I ci-dessous, de maîtriser la teneur en protéines et d'en assurer une standardisation. De plus, dans ce tableau I, on a comparé la Rubisco à d'autres poduits, tel que le soja et la caséine, pouvant compléter en protéines une ration alimentaire ainsi qu'aux prescription de la Food and Agriculture Organization (FAO).The present process makes it possible to preserve the protein quality, in particular of essential amino acids, as shown in Table I below, to control the protein content and to ensure its standardization. In addition, in this table I, Rubisco was compared to other products, such as soybeans and casein, which can supplement protein a food ration as prescribed by the Food and Agriculture Organization (FAO).
Tableau ITable I
De ce tableau I, il ressort que la Rubisco est bien équilibrée et ne présente qu'une infime déficience en acides aminés soufrés (méthionine et cystine), ce qui est exceptionnel pour une protéine végétale.From this table I, it appears that Rubisco is well balanced and has only a tiny deficiency in sulfur amino acids (methionine and cystine), which is exceptional for a vegetable protein.
Les tests de nutrition animale ont révélé que la Rubisco présente une excellente valeur nutritionnelle.Animal nutrition tests have shown that Rubisco has excellent nutritional value.
Dans la production des aliments, les protéines sont souvent utilisées comme ingrédients fonctionnels, c'est-à-dire qu'elles contribuent, par leurs propriétés
physico-chimiques, aux caractéristiques du produit fini (saveur, texture, stabilité...). Ainsi, les études menées sur les propriétés fonctionnelles de la Rubisco ont permis de mettre en évidence des propriétés similaires et, dans certains cas, supérieures à celles des isolats de soja (pour leur propriété émulsifiante) et des protéines de blanc d'oeuf (pour leur propriété foisonnante). Le tableau II ci-après regroupent ces résultats :In food production, proteins are often used as functional ingredients, that is to say, they contribute, by their properties physico-chemical, with the characteristics of the finished product (flavor, texture, stability ...). Studies carried out on the functional properties of Rubisco have made it possible to highlight similar properties and, in some cases, superior to those of soy isolates (for their emulsifying properties) and egg white proteins (for their abundant property). Table II below summarizes these results:
Tableau IITable II
Selon un second mode de réalisation de la présente invention, on fait passer le jus brun sur une résine absorbante permettant de séparer un jus brun décoloré riche en Rubisco qui est recyclé vers l'étape c) de précipitation décrite ci-dessus, d'un extrait polyphénolique brut. L'élution est réalisée par de la soude (NaOH). Cet extrait polyphénolique brut comprend, en poids et en moyenne, 1 % de matière sèche, de 50 à 55% de matière azotée totale et 18% de polyphénol.According to a second embodiment of the present invention, the brown juice is passed over an absorbent resin making it possible to separate a discolored brown juice rich in Rubisco which is recycled to the precipitation step c) described above, from a raw polyphenolic extract. Elution is carried out with sodium hydroxide (NaOH). This crude polyphenolic extract comprises, by weight and on average, 1% of dry matter, from 50 to 55% of total nitrogenous matter and 18% of polyphenol.
Puis, on concentre cet extrait polyphénolique brut par évaporation sous vide et on sèche par atomisation pour obtenir un extrait polyphénolique en poudre comportant 5% en poids de matière sèche, de 50 à 55% en poids de matière azotée totale et 18% en poids de polyphenols. Cet extrait a notamment une application comme antioxydant en diététique.
Then, this crude polyphenolic extract is concentrated by evaporation under vacuum and dried by atomization to obtain a powdered polyphenolic extract comprising 5% by weight of dry matter, from 50 to 55% by weight of total nitrogenous material and 18% by weight of polyphenols. This extract has in particular an application as an antioxidant in dietetics.
Claims
1. - Procédé pour traiter le jus vert issu du pressage d'une matière foliaire riche en protéines telle que la luzerne, caractérisé par le fait qu'il comprend les étapes suivantes : a) séparation pour obtenir, d'une part, un jus, dénommé jus brun, riche en protéines cytoplasmiques et, d'autre part, une fraction riche notament en protéines, pigments, vitamines, insolubles et oligo-éléments ; b) séchage de cette fraction issue de l'étape a) pour obtenir un produit riche en protéines, vitamines et oligo-éléments.1. - Process for treating green juice from the pressing of a leaf material rich in proteins such as alfalfa, characterized in that it comprises the following stages: a) separation to obtain, on the one hand, a juice , called brown juice, rich in cytoplasmic proteins and, on the other hand, a fraction rich in proteins, pigments, vitamins, insolubles and trace elements; b) drying of this fraction from step a) to obtain a product rich in proteins, vitamins and trace elements.
2. - Procédé selon la revendication 1, caractérisé par le fait que l'étape b) comprend les opérations ci-après :2. - Method according to claim 1, characterized in that step b) comprises the following operations:
- remise en suspension dans l'eau de cette fraction insoluble afin d'en éliminer les matières solubles encore présentes ;- resuspension in water of this insoluble fraction in order to eliminate the soluble materials still present;
- séparation par décantation afin de récupérer une fraction riche en protéines, vitamines et pigments ;- separation by decantation in order to recover a fraction rich in proteins, vitamins and pigments;
- séchage proprement dit de cette fraction par la technique du lit fluidisé.- proper drying of this fraction by the fluidized bed technique.
3. - Procédé selon la revendication 1 , caractérisé par le fait que l'on soumet le jus brun aux étapes suivantes : c) précipitation afin de récupérer, d'une part, un sérum et, d'autre part, un précipité riche en protéines ; d) concentration de la fraction protéique présente dans le précipité ; et, e) purification de cette fraction protéique concentrée issue de l'étape d) pour obtenir un isolât protéique riche en Rubisco.3. - Method according to claim 1, characterized in that the brown juice is subjected to the following steps: c) precipitation in order to recover, on the one hand, a serum and, on the other hand, a precipitate rich in protein; d) concentration of the protein fraction present in the precipitate; and, e) purification of this concentrated protein fraction from step d) to obtain a protein isolate rich in Rubisco.
4. - Procédé selon la revendication 3, caractérisé par le fait que l'on sèche l'isolât protéique riche en Rubisco issu de l'étape e).4. - Method according to claim 3, characterized in that the protein isolate rich in Rubisco from step e) is dried.
5. - Procédé selon la revendication 1 , caractérisé par le fait que l'on soumet le jus brun à une séparation sur résine afin de récupérer un jus brun décoloré riche en protéines et un extrait polyphénolique.5. - Method according to claim 1, characterized in that the brown juice is subjected to a separation on resin in order to recover a discolored brown juice rich in proteins and a polyphenolic extract.
6. - Procédé selon la revendication 5, caractérisé par le fait que l'on concentre et sèche l'extrait polyphénolique pour obtenir un extrait polyphénolique en poudre. 6. - Method according to claim 5, characterized in that the polyphenolic extract is concentrated and dried to obtain a powdered polyphenolic extract.
7. - Procédé selon la revendication 6, caractérisé par le fait que l'on concentre l'extrait polyphénolique par évaporation sous vide.7. - Method according to claim 6, characterized in that the polyphenolic extract is concentrated by evaporation under vacuum.
8. - Procédé selon la revendication 6, caractérisé par le fait que l'on sèche l'extrait polyphénolique concentré par atomisation.8. - Method according to claim 6, characterized in that the concentrated polyphenolic extract is dried by atomization.
9. - Procédé selon la revendication 5, caractérisé par le fait que le jus brun décoloré est soumis aux étapes c) à e) de la revendication 3. 9. - Method according to claim 5, characterized in that the discolored brown juice is subjected to steps c) to e) of claim 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002434878A CA2434878A1 (en) | 2001-01-23 | 2002-01-22 | Method for processing the raw juice produced from pressing a protein-rich leaf material such as alfalfa |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR01/00887 | 2001-01-23 | ||
| FR0100887A FR2819685B1 (en) | 2001-01-23 | 2001-01-23 | PROCESS FOR TREATING GREEN JUICE FROM PRESSING OF PROTEIN-RICH FOLIAR MATERIAL SUCH AS LUZERNE |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2002058482A1 true WO2002058482A1 (en) | 2002-08-01 |
Family
ID=8859141
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/FR2002/000258 WO2002058482A1 (en) | 2001-01-23 | 2002-01-22 | Method for processing the raw juice produced from pressing a protein-rich leaf material such as alfalfa |
Country Status (3)
| Country | Link |
|---|---|
| CA (1) | CA2434878A1 (en) |
| FR (1) | FR2819685B1 (en) |
| WO (1) | WO2002058482A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2876389A1 (en) * | 2004-10-13 | 2006-04-14 | Viridis Sa | Procedure for producing a white protein hydrolysate from lucerne for use in anti-hypertension foods, uses hydrosoluble proteins hydrolysed for eight hours and continuous ultrafiltration |
| WO2007094827A2 (en) * | 2006-02-10 | 2007-08-23 | Mannatech, Inc. | All natural multivitamin and multimineral dietary supplement formulations for enhanced absorption and biological utilization |
| WO2008057964A2 (en) * | 2006-11-02 | 2008-05-15 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
| EP3160254A4 (en) * | 2014-06-26 | 2018-04-11 | Biotest ApS | A method of providing functional proteins from a plant material |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3097723B1 (en) | 2019-06-27 | 2021-06-18 | Institut Nat Des Sciences Appliquees De Toulouse | RUBISCO PRODUCTION PROCESS FROM VEGETABLE BIOMASS |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2139934A1 (en) * | 1971-05-28 | 1973-01-12 | Kohler George | |
| FR2302048A1 (en) * | 1975-02-25 | 1976-09-24 | France Luzerne | MA TREATMENT PROCESS |
| US4250197A (en) * | 1976-10-25 | 1981-02-10 | Vepex Fovallalkopasi Iroda Rt. | Method for processing plant protein |
| FR2659660A1 (en) * | 1990-03-19 | 1991-09-20 | France Luzerne Union Coop Agri | Process for the extraction of proteins, not bound to chloroplast pigments, from plant cells |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2294647A1 (en) * | 1974-11-04 | 1976-07-16 | France Luzerne | PROCESS FOR TREATMENT OF GREEN LEAFY VEGETABLES WITH A VIEW OF PROTEIN EXTRACTION FROM PRESSING JUICES AND ECONOMIC DEHYDRATION OF THE MALE |
-
2001
- 2001-01-23 FR FR0100887A patent/FR2819685B1/en not_active Expired - Fee Related
-
2002
- 2002-01-22 CA CA002434878A patent/CA2434878A1/en not_active Abandoned
- 2002-01-22 WO PCT/FR2002/000258 patent/WO2002058482A1/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2139934A1 (en) * | 1971-05-28 | 1973-01-12 | Kohler George | |
| FR2302048A1 (en) * | 1975-02-25 | 1976-09-24 | France Luzerne | MA TREATMENT PROCESS |
| US4250197A (en) * | 1976-10-25 | 1981-02-10 | Vepex Fovallalkopasi Iroda Rt. | Method for processing plant protein |
| FR2659660A1 (en) * | 1990-03-19 | 1991-09-20 | France Luzerne Union Coop Agri | Process for the extraction of proteins, not bound to chloroplast pigments, from plant cells |
Non-Patent Citations (2)
| Title |
|---|
| HERNANDEZ, A., GONZALEZ, G., AND MARTINEZ, C.: "Solvent extraction of Alfalfa Chloroplastic Curds", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE., vol. 43, 1988, ELSEVIER APPLIED SCIENCE PUBLISHERS. BARKING., GB, pages 67 - 73, XP002179851, ISSN: 0022-5142 * |
| HERNANDEZ, T., HERNANDEZ, A., AND MARTINEZ, C.: "Polyphenols in Alfalfa Leaf Concentrates", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY., vol. 39, 1991, AMERICAN CHEMICAL SOCIETY. WASHINGTON., US, pages 1120 - 1122, XP002179850, ISSN: 0021-8561 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2876389A1 (en) * | 2004-10-13 | 2006-04-14 | Viridis Sa | Procedure for producing a white protein hydrolysate from lucerne for use in anti-hypertension foods, uses hydrosoluble proteins hydrolysed for eight hours and continuous ultrafiltration |
| WO2007094827A2 (en) * | 2006-02-10 | 2007-08-23 | Mannatech, Inc. | All natural multivitamin and multimineral dietary supplement formulations for enhanced absorption and biological utilization |
| WO2007094827A3 (en) * | 2006-02-10 | 2009-05-07 | Mannatech Inc | All natural multivitamin and multimineral dietary supplement formulations for enhanced absorption and biological utilization |
| WO2008057964A2 (en) * | 2006-11-02 | 2008-05-15 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
| WO2008057964A3 (en) * | 2006-11-02 | 2008-08-28 | Coca Cola Co | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
| EP3160254A4 (en) * | 2014-06-26 | 2018-04-11 | Biotest ApS | A method of providing functional proteins from a plant material |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2434878A1 (en) | 2002-08-01 |
| FR2819685B1 (en) | 2005-02-25 |
| FR2819685A1 (en) | 2002-07-26 |
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