EP3911166A1 - Produit de protéine fabriqué à partir de plantes et de levures, et son procédé de production - Google Patents

Produit de protéine fabriqué à partir de plantes et de levures, et son procédé de production

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Publication number
EP3911166A1
EP3911166A1 EP20718304.7A EP20718304A EP3911166A1 EP 3911166 A1 EP3911166 A1 EP 3911166A1 EP 20718304 A EP20718304 A EP 20718304A EP 3911166 A1 EP3911166 A1 EP 3911166A1
Authority
EP
European Patent Office
Prior art keywords
plants
yeasts
protein
protein product
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP20718304.7A
Other languages
German (de)
English (en)
Inventor
Anne LAMP
Julia Pohl
Fabian BONK
Michael SCHLIMBACH
Wolfram Klein
Oliver Lüdtke
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Verbio SE
Original Assignee
Verbio Vereinigte Bioenergie AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Verbio Vereinigte Bioenergie AG filed Critical Verbio Vereinigte Bioenergie AG
Publication of EP3911166A1 publication Critical patent/EP3911166A1/fr
Pending legal-status Critical Current

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Classifications

    • 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
    • A23J1/18—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from yeasts
    • 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
    • A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
    • A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
    • 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
    • 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
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Definitions

  • the invention relates to a method for producing a protein product from plants and yeasts and the protein product from plants and yeasts produced in this way.
  • the grain is ground, mashed and fermented with the addition of yeast.
  • the fermented mash is fed to a distillation, in which the separation of the ethanol produces so-called stillage (synonym: thick stillage), which is made up of organic components of the mash, salts and yeast that have not been converted into ethanol.
  • Stillage is typically used directly as a raw product, in dried form or in the following other forms as animal feed:
  • thin vinasse or thin vinasse concentrate has the highest crude protein content.
  • the crude protein content is only in the range between 20 and 39% by weight DM, which results in a low sales value.
  • stillage-based feed often contains a high fiber content, which makes such feed unattractive for the food industry.
  • Thin liquor is particularly suitable as a starting material for the production of a protein product from plants and yeasts for the food industry, as it has the highest crude protein content of any animal feed.
  • mash, DDGS or mash solids as raw material increases the operational effort, as all of them have a lower crude protein content than thin mash.
  • Protein isolates from maize mash are known, for example, which have crude protein contents of up to 73% by weight DM (US Pat. No. 4,624,805 A).
  • the disadvantage of these products is that they are not obtained from residual materials such as thin liquor, but from the unfermented raw material maize mash and are therefore less sustainable. Also contains Compared to thin stillage, maize mash does not have any yeasts that have a positive influence on the nutritional and functional properties of protein products.
  • Another disadvantage is that maize mash consists primarily of starch compared to thin vinasse. The raw protein content of maize mash makes up only approx. 8% by weight DM and a large part of the proteins is bound between starch grains.
  • thin stillage has already undergone a fermentation, in which the starch is largely broken down, as well as a distillation, which causes a further breakdown of the organic polymers and structures. This results in different requirements for protein extraction from maize mash compared to thin stillage.
  • the present invention takes up the problem described above and solves it by providing a method for producing a protein product from plants and yeast with the steps mentioned in claim 1: a) providing a thin vinasse or a thin vinasse concentrate b) separating a protein concentrate from the thin vinasse provided a) by means of solid-liquid separation; c) Diluting the protein concentrate from b) with an aqueous process liquid to a dry matter content of a maximum of 15% by weight, tempering the diluted protein concentrate to a temperature of at least 60 ° C, and setting the pH of the diluted and tempered protein concentrate to an alkaline one PH value; d) cooling the processed protein concentrate from c) and then separating a liquid phase by means of solid-liquid separation; e) adjusting the pH of the separated liquid phase from d) to an acidic pH, and then separating a solid phase by means of solid-liquid separation; and f) dispersing the solid phase from e) in a solvent and then separating a product phase by means of solid-liquid
  • a solid phase, the protein concentrate, is separated from the thin vinasse provided in step a) in step b) by means of solid-liquid separation.
  • step c) the solid phase from step b), the protein concentrate, is diluted with an aqueous process liquid to a dry matter content of a maximum of 15% by weight.
  • the dilution of the protein concentrate lowers the viscosity, which simplifies handling.
  • Aqueous process liquids can be selected from the group comprising: water, condensates from evaporation of the thin stillage or evaporation of the clear phases and mixtures of the like. The condensates out
  • Evaporation of the thin stillage or evaporation of the clear phases contain less than 1.0% by weight of ethanol and volatile organic acids.
  • the diluted protein concentrate is then heated to a temperature of at least 60 ° C.
  • the diluted temperature-controlled protein concentrate is also subjected to an alkaline treatment by adjusting the pH to alkaline. Subsequently, the thus obtained
  • Reaction mixture react over a defined residence time.
  • step d) the processed protein concentrate from step c) is cooled and then a liquid phase is separated by means of solid-liquid separation. That is, the reaction mixture from c) is cooled and fed to a solid-liquid separation, which separates the reaction mixture into a solid phase and a liquid phase, the liquid phase being separated for the subsequent step.
  • the cooling of the processed protein concentrate after the alkaline treatment has the advantage that the hydrolysis reactions of non-protein-containing substances are slowed down and their solubility does not increase any further. These can then be separated more efficiently in the solid-liquid separation.
  • step e) the pH of the separated liquid phase from step d) is adjusted to an acidic pH and then a solid phase is separated by means of solid-liquid separation.
  • step e) describes an acidic precipitation, the liquid phase from d), the so-called alkaline clear phase, being adjusted to an acidic pH.
  • the reaction mixture with acidic pH is a solid-liquid Separation supplied, which separates the reaction mixture into a solid phase and a liquid phase, the solid phase, the so-called acidic pellet, being separated for the subsequent step.
  • the alkaline treatment in combination with acidic precipitation has the advantage that a large part of the proteins is obtained (increase in yield), but few other substances such as hemicelluloses contaminate the protein product from plants and yeasts (increase in the crude protein content).
  • acidic precipitation has the advantage that less energy and operating costs are incurred and the crude protein content of the protein product from plants and yeasts is higher.
  • step f) the solid phase from step e) is dispersed in a solvent and then a product phase is separated by means of solid-liquid separation, the product phase comprising or containing the protein product from plants and yeasts.
  • the solid phase from e) the so-called acidic pellet, is washed with a solvent by dispersing it in a solvent and then passing it to a solid-liquid separation.
  • the solid-liquid separation separates the dispersion into a solid phase and a liquid phase, the solid phase corresponding to the product phase and comprising or containing the protein product from plants and yeasts.
  • the method can furthermore comprise step g), with step g): drying the product phase to isolate the protein product from plants and yeasts. Drying is advantageous as the shelf life is significantly increased.
  • Another aspect of the invention is a protein product from plants and yeasts which is produced by the method described above and has a crude protein content of at least 70% by weight TS.
  • alkaline suspension is understood to mean a diluted protein concentrate after alkaline treatment.
  • “functional properties” are understood to mean the ability of a product to improve the properties of a (food) product, for example by using it as an emulsifier (“emulsifiability”), as a foam stabilizer (“foamability”) and as a gelling agent (“ Gellability ”) acts.
  • emulsifiability emulsifiability
  • Foamability foam stabilizer
  • Gellability gelling agent
  • dry matter is understood to mean the solid residue which is obtained after removing the solvent (e.g. water or ethanol) from a suspension (e.g. from a stillage) or from a solution.
  • solvent e.g. water or ethanol
  • the solid residue is to be understood as the totality of all previously dissolved or suspended solids (e.g. crude proteins, yeast and salts).
  • the mass of the dry substance is called the dry mass and can be given in kilograms.
  • dry matter content is understood to mean the percentage mass fraction of dry matter based on the total mass of the suspension (e.g. the vinasse) or solution.
  • the dry matter content is given in percent by weight (% by weight).
  • dissolved dry substance is understood to mean the dry substance that is present in dissolved form in the filtrate after centrifugation and fine filtration (pore size 0.2 ⁇ m) of a diluted starting sample, such as vinasse.
  • the dissolved dry substance is given in% by weight.
  • raw protein content means the proportion of raw protein in the dry matter (TS).
  • the crude protein content (RP) of a sample is determined analytically by means of Kjeldahl's nitrogen determination.
  • the analytically determined nitrogen content of the sample is multiplied by the conversion factor 6.25 in order to obtain the crude protein content. This is given in% by weight TS.
  • the term “stillage” in this invention comprises the residue from the distillation of an ethanol-containing grain mash.
  • thin stillage is used synonymously for stillage.
  • solid-liquid separation is understood to mean a process which separates a suspension (e.g. a thin stillage) into a two-phase system comprising a solid phase and a liquid phase. This can be done, for example, by decanting in a two-phase decanter.
  • the solid-liquid separation can preferably take place in a separator or decanter.
  • a solid phase is understood to mean the phase which has the higher dry matter content.
  • a solid phase can comprise a suspension or a sedimented solid (residue).
  • a liquid phase is understood to mean the phase which has the lower dry matter content.
  • a liquid phase can comprise a suspension or a clear solution.
  • clear phase refers to the liquid phase that arises during a solid-liquid separation in the process steps after the production of thin stillage.
  • Cross phase level 1 refers to the liquid phase that is generated from the thin stillage provided.
  • alkaline clear phase refers to the liquid phase that is generated from the alkaline suspension.
  • acidic clear phase refers to the liquid phase that is generated from the acidic suspension.
  • thin stillage is understood to mean a liquid phase (suspension) produced by solid-liquid separation (e.g. by decanting) of stillage.
  • the dry matter content (DM content) of a thin stillage can preferably be at least 8% by weight.
  • thin liquor concentrate is understood to mean a thin liquor with an increased dry matter content.
  • the dry matter content of the thin vinasse concentrate can preferably be 21 to 33% by weight.
  • a thin vinasse concentrate can be obtained, for example, by evaporation.
  • solvent suspension refers to the acidic pellet dispersed in the solvent.
  • ethanol suspension refers to the acidic pellet dispersed in ethanol.
  • pellet refers to the solid phase that is involved in a solid-liquid separation arises.
  • Alkaline pellet refers to the solid phase that arises from the alkaline suspension.
  • Acid pellet refers to the solid phase that arises from the acidic suspension.
  • Lm-Pellet solvent pellet refers to the solid phase that arises from the solvent suspension.
  • protein concentrate refers to the protein-rich solid phase that is generated by the solid-liquid separation of the thin stillage provided.
  • slurry solids stands for the solid phase which is separated from the slurry by means of a solid-liquid separation.
  • the stillage is produced after the ethanol has been separated from the fermented mash.
  • This is fed (at least in part) to a solid-liquid separation, which is preferably carried out with the aid of a decanter or a filter press.
  • the sludge solids separated in this way are discharged and used, for example, as feed for cattle.
  • the liquid phase obtained in this way has a DM content of approx. 8-17% by weight and a crude protein content of approx. 20-39% by weight DM.
  • the proportions of dissolved and suspended dry matter are roughly the same.
  • the majority of the crude protein is found in the suspended dry matter, which also contains starch, celluloses and / or hemicelluloses.
  • the thin stillage can be supplied to an evaporation (at least partially) before further use in order to produce a thin stillage concentrate.
  • oil can be separated from this concentrate in order to increase the crude protein content.
  • the resulting condensate from evaporation can be reused in the process as an aqueous process liquid.
  • An oil separation in the processes upstream of the thin liquor production can also take place.
  • the thin stillage is fed to a solid-liquid separation in step b) and a protein concentrate is produced as the solid phase, which mainly consists of suspended dry matter.
  • the solid-liquid separation is preferably carried out in one Separator or decanter.
  • oil can be separated from the protein concentrate using methods known in the art in order to increase the crude protein content.
  • the liquid phase from step b), the so-called clear phase stage 1 can be fed to an evaporation.
  • the resulting condensate can then be reused in the process as an aqueous process liquid and the clear phase concentrate can be recycled in a biogas plant, for example.
  • the protein concentrate is diluted to a dry matter content of a maximum of 15% by weight.
  • the advantage is that the protein concentrate is pumpable and stirrable.
  • the subsequent alkaline treatment can run more efficiently, since heat and mass transport limitations are minimized.
  • the protein concentrate can preferably be diluted to a dry matter content of 3% by weight to 10% by weight and particularly preferably to 6% by weight to 9% by weight.
  • the diluted protein concentrate can be tempered to at least 68 ° C, preferably to at least 72 ° C, while stirring.
  • the pH of the suspension can be adjusted to at least pH 11.5 by adding concentrated alkali.
  • the residence time should preferably be at least 1 minute and at most 30 minutes and particularly preferably at most 15 minutes. This combination of temperature, pH and residence time can be particularly advantageous in order to achieve a crude protein content in the subsequent protein product from plants and yeasts of at least 70% by weight TS, preferably at least 75% by weight and particularly preferably at least 80% by weight. % TS to be achieved.
  • the alkaline suspension from step c) is cooled in order to reduce the reaction rate.
  • the cooling can preferably take place below 40 ° C.
  • the low-protein solid phase from c), the so-called alkaline pellet, can be removed from the process. For example, it can be recycled in a biogas plant.
  • the dissolved proteins are precipitated in the liquid phase from d), the so-called alkaline clear phase, by adding acid while stirring.
  • a pH value in the range 2.5 to 5.5, preferably pH 3.7 to 5.3 can be set. This pH value is particularly advantageous in order to achieve a maximum crude protein content and a maximum yield with a minimum use of acid.
  • the acidic suspension obtained in this way is fed to a solid-liquid separation, preferably in a decanter or separator.
  • the liquid phase from step e) the so-called acidic clear phase
  • the resulting condensate can then be reused in the process as an aqueous process liquid and the clear phase concentrate can be recycled in a biogas plant, for example.
  • step f The solid phase from step e), the so-called acidic pellet, which contains the precipitated proteins, is subjected to a washing step in step f) with subsequent solid-liquid separation in order to remove further non-protein-containing substances.
  • the acidic pellet is finely dispersed in a solvent, preferably using a universal mixer or a dispersing apparatus.
  • the dispersed acidic pellet can be referred to as a "solvent suspension”. It is particularly advantageous to wash with ethanol in order to remove contaminants such as lipids that are still present. Another advantage is that the proteins do not dissolve to any significant extent in ethanol, so the loss of yield remains minimal.
  • the ethanol produced in the bioethanol plant can be used for washing.
  • the solid-liquid separation of the solvent suspension can preferably take place in a decanter or separator in which the product phase (corresponds to the solid phase), the so-called Lm pellet, is separated.
  • the separated contaminated ethanol phase (liquid phase) can be fed back into the distillation of the bioethanol process and thus recovered, making the process particularly efficient and resource-saving.
  • the Lm pellet can be particularly advantageous to then subject the Lm pellet to a water wash and a solid-liquid separation in order to remove any water-soluble impurities still contained, such as salts, and thus further increase the crude protein content in the end product.
  • the Lm pellet is dispersed in water and the suspension is then subjected to solid-liquid separation.
  • the Lm pellet can also be enzymatically treated with hemicellulases, cellulases, lipases, amylases and / or combinations thereof in order to dissolve any non-protein-containing substances that are still present.
  • the Lm pellet can be resuspended in water until a stirrable suspension is formed.
  • a stirrable suspension is formed at the end of the enzymatic treatment.
  • the separated aqueous clear phase possibly after enzymatic treatment of the Lm pellet, is fed to an evaporation facility.
  • the resulting condensate can be recirculated in order to reduce the fresh water requirement and the clear phase concentrate can, for example, be recycled in a biogas plant.
  • the drying of the product phase results in a storable protein product made from plants and yeasts that has a DM content of at least 90% by weight and a crude protein content of at least 70% by weight, preferably at least 75% % By weight TS and particularly preferably at least 80% by weight TS.
  • the drying can take place at temperatures below 70 ° C. and with the exclusion of oxygen. This can avoid oxidation reactions that would color the product dark.
  • the dried protein product from plants and yeast can be used in the food industry, e.g. for protein shakes, protein bars and similar foods.
  • the method according to the invention can be designed such that the thin stillage or thin stillage concentrate from step a) is fed to an oil separation.
  • oil can be separated from the protein concentrate using methods known in the art in order to increase the crude protein content increase.
  • the thin stillage or thin stillage concentrate enzymatically (if necessary after separating the oil) in order to bring the non-protein-containing substances, such as lipids, cellulose, hemicellulose or starch, into solution so that they are can be separated from the protein-rich solid in the subsequent dilution and solid-liquid separation with the liquid.
  • non-protein-containing substances such as lipids, cellulose, hemicellulose or starch
  • the method therefore further comprises an enzymatic treatment of the thin vinasse or thin vinasse concentrate from a) using one or more enzymes selected from the group comprising: hemicellulase, cellulase, alpha-amylase, lipase and glucoamylase.
  • one or more enzymes selected from the group comprising: hemicellulase, cellulase, alpha-amylase, lipase and glucoamylase.
  • the enzymatic treatment can preferably take place directly under the conditions (temperature, pH) present in the thin stillage or thin stillage concentrate (if necessary after oil separation).
  • the pH of the thin vinasse or thin vinasse concentrate can particularly preferably be adjusted to a value that is optimal for the enzymes by adding lye, such as NaOH, KOH or NH 4 HC ⁇ 3 to ensure optimal enzyme activity.
  • the temperature can also be adapted to the requirements of the enzymes. The simultaneous adjustment of pH and temperature is advantageous.
  • the thin vinasse or thin vinasse concentrate is diluted before the protein concentrate is produced (if necessary after an enzymatic treatment). It can be diluted with an aqueous process liquid, preferably in a ratio of 1: 1. The solid-liquid separation can then take place. The dilution is advantageous because both the viscosity and the content of dissolved dry matter and thus the salt content are reduced. Fresh water or process liquids such as condensates from evaporation systems are best suited for this.
  • the method according to the invention can be designed in such a way that oil is separated off in the processes upstream of the thin slurry production.
  • the method according to the invention can be designed in such a way that the thin stillage is diluted with an aqueous process liquid, preferably in a ratio of 1: 1, before the protein concentrate is separated in b).
  • the method according to the invention can be designed such that the liquid phase from b), the so-called clear phase stage 1, is fed to an evaporation in order to obtain a clear phase concentrate and a condensate.
  • the method according to the invention can be designed in such a way that the condensates occurring during evaporation are used in the process as aqueous process liquid.
  • the method according to the invention can be designed in such a way that the clear phase concentrate from the evaporation is fed to a utilization in a biogas plant.
  • the method according to the invention can be designed in such a way that the protein concentrate from b), corresponding to the solid phase from the solid-liquid separation, is fed to an oil separation.
  • the method according to the invention can be designed such that in step c) the dilution to a DM content of 3 to 10% by weight, particularly preferably 6 to 9% by weight, takes place.
  • the method according to the invention can be designed in such a way that the diluted protein concentrate is tempered to a temperature of 68 to 95.degree. C., preferably 72 to 88.degree. C., in step c).
  • the method according to the invention can be designed such that in step c) the alkaline pH value corresponds to a pH value of pH> 11.5.
  • the method according to the invention can be designed such that the residence time in step c) is a maximum of 30 minutes.
  • the method according to the invention can be as follows be designed so that in step c) the alkaline pH value corresponds to a pH value of pH> 12 and the residence time under these reaction conditions is a maximum of 15 min.
  • the method according to the invention can be designed in such a way that the cooling in d) takes place to below 40.degree.
  • the method according to the invention can be designed such that a solid phase from the solid-liquid separation from d), the so-called alkaline pellet, is discharged from the process and fed to a biogas plant for recycling.
  • the method according to the invention can be designed in such a way that the liquid phase generated during the solid-liquid separation in e), the so-called acidic clear phase, is fed to an evaporation.
  • the method according to the invention can be designed such that step f) can be carried out several times.
  • the method according to the invention can be designed in such a way that the solvent used in f) is ethanol and / or water.
  • the method according to the invention can be designed such that the protein product from plants and yeasts from g) is dried to a DM content of at least 90% by weight.
  • the method according to the invention can be designed such that the product phase from f) is subjected to an enzymatic treatment with enzymes, the enzymes being selected from the group comprising: hemicellulases, alpha-amylase, glucoamylase, lipases. This can enable the reduction of contaminants.
  • the method according to the invention can be as follows be designed so that the crude protein content of the protein product from plants and yeasts is at least 70 wt .-% DM, preferably at least 75 wt .-% DM and particularly preferably at least 80 wt .-% DM.
  • a protein product from plants and yeasts according to the present invention has a crude protein content of at least 70% by weight TS.
  • the protein product from plants and yeasts can also be characterized in that the crude protein content of the protein product from plants and yeasts is at least 75% by weight TS, preferably at least 80% by weight TS.
  • the protein product from plants and yeasts can have a crude protein content of the protein product from plants and yeasts of 70 to 95% by weight TS, preferably 75 to 90% by weight TS and particularly preferably 78 to 85% by weight TS.
  • the protein product from plants and yeasts according to the present invention can have a degree of hydrolysis of ⁇ 10%, particularly preferably ⁇ 5%.
  • the proportion of the constituents of the protein product from plants and yeasts with a molecular weight of> 100 kDa can be at least 75% by weight of the protein product from plants and yeasts.
  • the proportion of the constituents of the protein product from plants and yeasts with a molecular weight of> 150 kDa can be at least 50% by weight of the protein product from plants and yeasts.
  • the protein product from plants and yeasts according to the present invention can have a high ability to cold gel at pH 7.
  • the protein product from plants and yeasts according to the present invention can have an oil holding capacity of 1.3 to 3.6% by weight exhibit.
  • the protein product from plants and yeasts according to the present invention can have a taste that is non-astringent or bitter.
  • the protein product from plants and yeasts according to the present invention can improve the emulsifiability of an oil-in-water emulsion and can lower the median value of the volume-related droplet size distribution to less than 10 ⁇ m, preferably less than 7 ⁇ m, particularly preferably for at least two weeks stabilize less than 1 pm.
  • the protein product from plants and yeasts according to the present invention can have a foam capacity of at least 150% and a foam stability of at least 50% after 10 min if the fat content is less than 9% of the DM, preferably less than 8% of the DM , particularly preferably less than 7% of the TS.
  • the proteins are undissolved in the acidic and neutral pH range.
  • the protein product produced from plants and yeasts can, however, have a high solubility of up to 100% in the neutral pH range.
  • the protein product from plants and yeasts can have a low degree of hydrolysis of ⁇ 10%, preferably ⁇ 5%.
  • the product can have very good functional properties, such as, for example, high emulsifiability, gellability and foamability.
  • Comparative products, such as soy or pea protein isolates have a solubility of only a maximum of 75% at a neutral pH value and thus poorer functional properties.
  • higher solubilities are only achieved by enzymatic hydrolysis of the proteins, as a result of which these products have a high degree of hydrolysis of well over 10% and consequently poor functional properties.
  • Figure 1 shows a schematic representation of the method, which is carried out in the following is explained using the example of the extraction of a protein product from plants and yeast from wheat triticale thin vinasse.
  • Step 1 Mash from the bioethanol process is separated into thin mash and mash solids in a decanter, with the mash solids being fed to a biogas plant for recycling.
  • the thin stillage has a DM content of 16% by weight and a raw protein content of 37% by weight DM.
  • Step 2 The thin stillage is diluted with an aqueous process liquid to a dry matter content of 8% by weight.
  • the aqueous process liquid is a mixture of the condensate from the evaporation of wastewater streams as well as condensates from the bioethanol process and other process water with a low DM content (ie process water with a DM content of less than 5% by weight, preferably less than 3% by weight, especially preferably less than 1% by weight) from the bioethanol process.
  • Step 3 The diluted thin vinasse is pumped to a decanter, which separates it into the protein concentrate and the clear phase stage 1.
  • the protein concentrate has a DM content of 22% by weight and a raw protein content of 52% by weight DM.
  • the TS content of the clear phase stage 1 is 5% by weight.
  • Step 3A The clear phase stage 1 is fed to an evaporation facility, the condensate formed being recirculated in the process and used for dilution steps (step 2).
  • the evaporated clear phase concentrate is sent to the biogas plant.
  • Step 4 The protein concentrate is diluted with an aqueous process liquid as described in step 2 to a dry matter content of approx. 8% by weight and heated to 82 ° C. in a heat exchanger.
  • Step 5 After the dwell time has elapsed, the alkaline suspension is cooled to 39 ° C using a heat exchanger and then separated into the alkaline pellet and the alkaline clear phase using a decanter.
  • the alkaline clear phase has a TS content of 6% by weight and a crude protein content of 57% by weight TS.
  • the dry matter content of the alkaline pellet is 13% by weight.
  • Step 5 A The alkaline pellet is used in the biogas plant.
  • Step 6 For the acidic precipitation, the alkaline clear phase is passed into a stirred container and a pH value of 3.8 is set with concentrated sulfuric acid. The sour The suspension is separated into the acidic pellet and the acidic clear phase in a decanter.
  • the acidic pellet has a DM content of 24% by weight and a raw protein content of 73% by weight DM.
  • the TS content of the acidic clear phase is 3% by weight.
  • Step 6A The acidic clear phase is fed to an evaporation facility, with the resulting condensate being recirculated in the process and used for dilution steps.
  • the evaporated concentrate is sent to the biogas plant.
  • Step 7 The acidic pellet is finely dispersed in a universal mixer in ethanol that comes from the bioethanol plant.
  • the mass fraction of the acidic pellet in the ethanol suspension is 30% by weight in this step.
  • Step 8 The ethanol suspension is then separated into the Lm pellet and the contaminated ethanol phase in a decanter.
  • the Lm pellet has a DM content of 33% by weight and a raw protein content of 85% by weight DM.
  • Step 8A The contaminated ethanol phase is fed into the distillation of the bioethanol plant and recovered there.
  • Step 9 The Lm pellet is dried in vacuo at 60 ° C. After drying is complete, the protein product from plants and yeasts has a DM content of 93% by weight and a crude protein content of 85% by weight DM.
  • Embodiment 1 DM and crude protein content of the individual streams Embodiment 2
  • Thin stillage from a bioethanol process has a DM content of 15% by weight and a raw protein content of 34% by weight DM.
  • the thin stillage is diluted with drinking water to a dry matter content of 8% by weight.
  • the thin stillage is then centrifuged [4000 xg, 12min] in order to be able to separate a protein concentrate from the centrifugate.
  • the raw protein content of the protein concentrate is 50% by weight DM with a DM content of 25% by weight.
  • the protein concentrate In preparation for the alkaline treatment, the protein concentrate is diluted to a dry matter content of 6.2% by weight.
  • the pH value, the temperature and the residence time of the alkaline treatment are varied in the following ranges:
  • the samples are centrifuged (4000 xg, 12 min).
  • the precipitated proteins are separated off by centrifugation (4000 xg, 12 min).
  • the resulting acidic pellet is washed with drinking water, the solvent suspension is centrifuged again (4000 ⁇ g, 12 min) and the Lm pellet is analyzed.
  • Table 3 Crude protein content and yield in the Lm pellet after varying the parameters of the alkaline treatment.
  • the term “emulsifiability” describes the property of a product to stabilize a shear rate-induced oil-in-water emulsion for at least two weeks at a certain average droplet diameter.
  • a vegetable protein product is finely ground and suspended with 1.24% TS in distilled water with a magnetic stirrer for 24 hours and adjusted to pH 7 with 5 M NaOH while continuously measuring the pH. 50 g of the solution are weighed into a beaker together with 10 g of rapeseed oil. The phases are emulsified for 2 min in an Ultra-Turrax at 17,000 rpm.
  • the emulsion is treated in a high-pressure homogenizer from Microfluids (M-110Y Microfluidizer®). For this purpose, 60 mL of the emulsion are placed in the storage container and circulated at 500 bar (approx. 500 mL / min) for 5 min. The emulsion is pressed one after the other through two mixing chambers with shear gaps of 200 and 75 ⁇ m each, which leads to a reduction in the size of the droplets.
  • M-110Y Microfluidizer® Microfluids
  • the term “high ability to cold gel” describes the property of a product to form a gel in an aqueous solution at room temperature that does not fall out of a beaker with the opening turned down for at least one minute.
  • a vegetable protein product is first finely ground and suspended with a solids concentration of 12.4% in 50 mL water in a 100 mL beaker and adjusted to pH 7 with 10 M NaOH with constant measurement of the pH value and stirred for at least 15 min. The beaker is then rotated until the opening is facing down and held for one minute.
  • the weight fraction of the constituents of the protein product from plants and yeasts with a molecular weight of> 150 kDa can be determined via ultrafiltration.
  • the components of a sample are separated according to a molecular weight limit value established by the membrane permeability of the ultrafiltration membrane, here 150 kDa.
  • a 200 mL dead-end ultrafiltration module is used for the ultrafiltration.
  • the protein product from plants and yeasts is finely ground and then 1% by weight protein product from plants and yeasts is suspended in water for 24 hours.
  • the ultrafiltration membranes are inserted into an ultrafiltration module and first rinsed for 15 min with double-distilled water. Then 30 g of the suspended sample (pH 7, aq.
  • the entire retentate is then transferred quantitatively into a vessel and dried. Analogous procedure with the permeate. On the basis of the mass of the retentate, the weight fraction of the constituents of the protein product from plants and yeasts can finally be determined, which corresponds to the fraction of constituents> 150 kDa.
  • the weight fraction of the constituents of the protein product from plants and yeasts with a molecular weight of> 100 kDa can be determined in an analogous manner.
  • the degree of hydrolysis denotes the proportion of cleaved peptide bonds in relation to the total amount of amino acids contained and is defined as follows:
  • the number of peptide bonds cleaved is determined according to Nielsen et al. (NIELSEN, P.M., PETERSEN, D., DAMBMANN, C. Improved Method for Determining Food Protein Degree of Hydrolysis. Food Science June 2001, Volume 66, Issue 5, p. 642-646).
  • the number of amino acids is determined according to Lamp et al. (LAMP, A., KALTSCHMITT, M., LÜDTKE, O. Improved HPLC-method for estimation and correction of amino acid losses during hydrolysis of unknown samples. Analytical Biochemistry 2018, Volume 543, p. 140-145).
  • solubility is understood to mean the property of the protein product from plants and yeasts of being stably suspended in water at a concentration of 5% by weight without sedimentation.
  • the protein product from plants and yeasts is first finely ground, then stirred into water and adjusted to pH 7 with 10 M NaOH with constant measurement of the pH and stirred for 24 h.
  • the solubility is determined by the volumetric amount of sedimented substances in accordance with DIN EN 38409 determined by filling 1000 ml_ of the suspended sample into a 1000 ml_ Imhoff funnel (DIN EN 12672) and reading the volume of the sedimented substances ("sedimented volume”) after 2 hours at room temperature.
  • the “oil holding capacity” is understood to mean the weight fraction of an oil in a protein product from plants and yeasts which sedimented after 30 min mixing time with the protein product from plants and yeasts and after 20 min centrifugation at 3000 xg and after pouring off the supernatant Residue remains and is in proportion to the dry matter used of the protein product from plants and yeasts. For this, 5 mL rapeseed oil and 0.5 g dried protein product from plants and yeasts are mixed.
  • Oil holding capacity (mass of the oil used - mass of the oil in the supernatant) / dry mass used of the product; given in percent by weight (% by weight).

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Peptides Or Proteins (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

La présente invention se rapporte à un procédé de production d'un produit de protéine fabriqué à partir de plantes et de levures. Le procédé comprend les étapes consistant à : a) fournir des résidus dilués de distillation ou un concentré de résidus dilués de distillation ; b) séparer un concentré de protéine des résidus dilués de distillation de l'étape a) au moyen d'une séparation solide-liquide ; c) diluer le concentré de protéine de l'étape b) avec un liquide de traitement aqueux à une teneur en substance sèche d'au plus 15 % en poids, porter le concentré de protéine dilué à une température d'au moins 60 °C, et ajuster la valeur de pH du concentré de protéine dilué et régulé en température à une valeur de pH alcalin ; d) refroidir le concentré de protéine traité de l'étape c), puis séparer une phase liquide au moyen d'une séparation solide-liquide ; e) ajuster la valeur de pH de la phase liquide séparée de l'étape d) à une valeur de pH acide, puis séparer une phase solide au moyen d'une séparation solide-liquide ; et f) disperser la phase solide de l'étape e) dans un solvant, et séparer ultérieurement une phase de produit au moyen d'une séparation solide-liquide, la phase de produit comprenant ou contenant le produit de protéine fabriqué à partir de plantes et de levures. La présente invention se rapporte également à un produit de protéine correspondant fabriqué à partir de plantes et de levures ayant une teneur en protéine brute d'au moins 70 % en poids de TS.
EP20718304.7A 2020-04-09 2020-04-09 Produit de protéine fabriqué à partir de plantes et de levures, et son procédé de production Pending EP3911166A1 (fr)

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US11730172B2 (en) 2020-07-15 2023-08-22 Poet Research, Inc. Methods and systems for concentrating a solids stream recovered from a process stream in a biorefinery
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