Purification of proteins from rapeseed meal : using membrane technology
Tommila, Ritva (2019)
2019
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2019052712119
https://urn.fi/URN:NBN:fi:amk-2019052712119
Tiivistelmä
The aim of this work was to study purification of proteins from rapeseed meal. Proteins were separated with membrane technology and studied with typical analyze methods like HPLC and with Kjeldahl method. This bachelor’s thesis was done in the Université de Lorraine, in Nancy, France. Some of the experiences made were part of PhD thesis, so the exact results can’t be shown.
Rapeseed is widely produced in EU countries (EU-28), Canada and China. It is widely used in EU countries, China and in the United States. Rapeseed meal is a by-product from the rapeseed crude oil production. It is primarily used for animal feeding. Because of the bitter off-taste of the extracts from the meal and because of the antinutritional factors such as glucosinolates, polyphenols and phytic acid, it is not used for human consumption. But there are now development projects to use some proteins from the meal for the human protein supply, e.g. in sausages.
After solid/liquid extraction of proteins from the meal, they are being purified with membrane technology. To find the best compromise between good quality protein isolates and cost efficiency production is the most difficult part, even today with all the technology and research information available. This difficulty has been on display at least 40 years. Decreasing the amount of phytic acid in the purification process and improving the yield of proteins were studied. With diafiltration is possible to decrease phytic acid content in protein isolate and with right pore sizes of the membrane the yield of proteins can be improved.
Rapeseed is widely produced in EU countries (EU-28), Canada and China. It is widely used in EU countries, China and in the United States. Rapeseed meal is a by-product from the rapeseed crude oil production. It is primarily used for animal feeding. Because of the bitter off-taste of the extracts from the meal and because of the antinutritional factors such as glucosinolates, polyphenols and phytic acid, it is not used for human consumption. But there are now development projects to use some proteins from the meal for the human protein supply, e.g. in sausages.
After solid/liquid extraction of proteins from the meal, they are being purified with membrane technology. To find the best compromise between good quality protein isolates and cost efficiency production is the most difficult part, even today with all the technology and research information available. This difficulty has been on display at least 40 years. Decreasing the amount of phytic acid in the purification process and improving the yield of proteins were studied. With diafiltration is possible to decrease phytic acid content in protein isolate and with right pore sizes of the membrane the yield of proteins can be improved.