Beans solid residues

The sohds remaining after fat removal are generally rich in protein and find a ready market in animal feeds. Some oilseed solids, especially soybean, go into human foods as flours, concentrates, textured particles, or protein isolates. Some oilseed sohds contain toxins or allergens that make them unfit for animal feeds tung nut and castor bean, for example. Unless treated, these solid residues go into fertilizers. Various processes have been developed to remove or chemically destroy undesirable compounds (10). One process developed at Texas A M University for UNIDO (11, 12) uses a chemical additive and extrusion to detoxify and deallergenate castor meal making it suitable for animal feed. 

In some cases, the solids themselves are subjected to extraction by a solvent. For example, in one process used to decaffeinate coffee, the coffee beans are mixed with activated charcoal and a high-pressure stream of supercritical carbon dioxide (carbon dioxide at high pressure and above its critical temperature) is passed over them at approximately 90°C. A supercritical solvent is a highly mobile fluid with a very low viscosity. The carbon dioxide removes the soluble caffeine preferentially without extracting the flavoring agents and evaporates without leaving a harmful residue. 

Figure 2-15 A stereoscopic alpha-carbon plot showing the three-dimensional structure of favin, a sugar-binding lectin from the broad bean (Viciafaba). In this plot only the a-carbon atoms are shown at the vertices. The planar peptide units are represented as straight line segments. Side chains are not shown. The protein consists of two identical subunits, each composed of a 20-kDa a chain and a 20-kDa 3 chain. The view is down the twofold rotational axis of the molecule. In the upper subunit the residues involved in the front 3 sheet are connected by double lines, while those in the back sheet are connected by heavy solid lines. In the lower subunit the a chain is emphasized. Notice how the back 3 sheet (not the chain) is continuous between the two subunits. Sites for bound Mn2+ (MN), Ca2+ (CA), and sugar (CHO) are marked by larger circles. From Reeke and Becker.112...

Brewing a cup of coffee. Hot liquid water and solid ground coffee beans are contacted. Soluble constituents of the beans are transferred from the solid phase to a liquid solution (coffee), and then the residual solids (grounds) are filtered from the solution. The operation of dissolving a component of a solid phase in a liquid solvent is referred to as leaching. 

DSC thermograms of extracted bean juice and solid bean residue. 

The new process involves the production of de-oiled lecithin by subjecting crude lecithin to supercritical CO2 extraction. The soy bean oil dissolves in CO2 and lecithin does not. One of the examples relates that 1,000 g of cmde lecithin is extracted with CO2 at 60 °C and 400 aun for 4 hours. The CO2 extracts 380 g of a yellow, clear oil, 30 g of water, and the residual material, 580 g of a solid, light yellow substance, which is the deoiled lecithin, is removed from the extraction vessel at the end of the cycle. 

The fermented beans are dried under carefully controlled conditions, and are then bagged and transported for processing to produce cocoa liquor. This is a dark brown substance which is liquid above 36 C. It contains approximately 55% fat and 45% non-fat cocoa solids. Cocoa butter is the fat obtained by pressing hot cocoa liquor. The residue, known as cocoa press cake, is ground up to produce cocoa powder... 

Fig. 1. The amino acid sequence of the non-specific LTP from germinated castor bean seeds. The solid lines indicate the sequenced part, whereas the broken lines indicate those part of the fragments in which the amino acid residues were not identified. S, Staphylococci aureus protease peptide Sl-B and Sl-C, chymotryptic peptides...

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