Protein fractionation process

Slizyte, R., Rustad, T., and Storro, I. 2005c. Enzymatic hydrolysis of cod (Gadus morhua) by-products optimization of yield and properties of lipid and protein fractions. Process Biochem., 40, 3680-3692. 

Bramaud C, Aimar P, and Daufin G. Optimisation of a whey protein fractionation process based on the selective precipitation of a-lactalbumin. Lait 1997 77 411 23. 

Deak, N. L.A. Johnson. Novel Vegetable Protein Fractionization Process and Compositions. U.S. Provisional Patent Application (2005). 

Protein fractionation process in order to get high purified rapeseed protein fractions for special applications... 

Fine grinding and air classification make possible the production of some cake flour from hard wheat and some bread flour or high-protein fractions from soft wheat. AppHcation of the process theoretically frees the miller from dependence on different wheats, either hard or soft, that change each crop year. The problem is how to market the larger volume of low protein or starch fractions at prices adequate to justify the installation and operation of the special equipment (46). 

The Vepex process developed in Hungary (Table 9) involves disintegration of plant materials followed by double screw pressing to maximize juice production. Green chloroplastic protein is removed by direct steam-injection heat treatment at 82°C with the addition of flocculents and centrifugation. The white protein fraction is separated from the chlorophyU-free process juice by direct steam injection at 80°C, followed by centrifugation and drying (94). 

Plasma fractionation is unusual in pharmaceutical manufacturing because it involves the processing of proteins and the preparation of multiple products from a single feedstock. A wide range of unit operations are utilized to accompHsh these tasks. They are Hsted in Table 3 some are common to a number of products and all must be closely integrated. The overall manufacturing operation can be represented as a set of individual product streams, each based on the processing of an intermediate product derived from a mainstream fractionation process (Fig. 1). 

Fig. 2. Typical plasma fractionation operation where Fr represents fraction. Based on processes at the Protein Fractionation Centre, Scottish National...

Precipitation was the principal protein separation technology initially chosen for the development of an industrially suitable fractionation process. Ethanol [64-17-5] (qv) was selected as the precipitation reagent because of its volatility. It can be subsequently removed using available drying technology... 

Figure 8 illustrates one of the processing schemes used for separating various components in a hydrocarbon-containing plant. Acetone extraction removes the polyphenols, glycerides, and sterols, and benzene extraction removes the hydrocarbons. If the biomass species in question contain low concentrations of the nonhydrocarbon components, exclusive of the carbohydrate and protein fractions, direct extraction of the hydrocarbons with benzene or a similar solvent might be preferred. 

Dried gluten is the protein fraction from wheat that has been milled to flour and the flour kneaded with water. This process allows the insoluble starch to be removed and the resulting proteinaceous mass is dried to... 

Amino Acid Content. Amino acid content of field pea products is related to protein level, method of processing, and fraction (starch or protein). The protein fraction contains fewer acidic (glu, asp) amino acids than the starch fraction and more basic (lys, his, arg) amino acids than the starch fraction. Also, there are more aromatic (tyr, phe) amino acids, leu, iso, ser, val, and pro in the protein fraction than in the starch fraction (5). An amino acid profile of pea protein concentrate shows relatively high lysine content (7.77 g aa/16 g N) but low sulfur amino acids (methionine and cystine) (1.08-2.4 g aa/16 g N). Therefore, it is recommended that air classification or ultrafiltration be used because acid precipitation results in a whey fraction which contains high levels of sulfur amino acids (12,23). Also, drum drying sodium proteinates decreases lysine content due to the Maillard reaction (33). 

Dry Process. Ten kg each of the ground field pea and fababean were passed through an Alpine Pin Mill model 250 CW (Alpine American Corp., Natick, MA) (Figure 1). Two passes through the mill reduced the particle size to less than 325-mesh. The pin-milled flours were then fractionated into light and dense particles by a single pass through the Alpine Air Classifier Type 132 MP at a cut point of 15 microns (800-mesh) diameter between the two fractions (9 ), followed by a reclassification of the dense fraction (20). The two protein fractions were combined. 

Table III). Again, the proteinates absorbed 2-2.5 times more oil than the corresponding protein fraction, while the wet- and dry-processed starch were similar in their low absorption capacity. 

Regarding the interference of lipids and fatty acids in preparation of LPC, Nagy et al. (15) made an extensive study of this problem and determined, as indicated in Table VII, that the lipid content and total lipid distribution in some green protein fractions is indeed significant and can present a problem with protein extractability and purification. They indicated however, most of the lipid appeared to come from extraction of cell walls and ruptured cellular contents during the maceration process. 

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