The method can be used in the manufacture of food and protein food. Shredded leafy biomass. Wring out her cell SAP. Conduct a two-stage hydro-mechanical processing of juice at a temperature of 38 - 40o
C for 2.0 to 2.2 s and at a temperature of 60 - 65o
C for 2,6 - 2,8 with. the Invention allows to improve the quality of proteins due to the preservation of their native properties. table 4.
The invention relates to methods for producing concentrates of chloroplast and cytoplasmic proteins of leafy biomass plants and can be used in the manufacture of food and protein food.
A method of obtaining protein concentrates from leafy biomass plants under the generative stage, including the grinding and pressing of obtaining pulp and cell SAP. Coagulation juice is a two-step heat treatment at a temperature of 55 - 60o
C providing coagulation chloroplast proteins, and a temperature of 80 - 85o
C, in which the coagulated proteins cytoplasmic fractions (U.S. Pat. N 1087048 THE USSR. L. Koch. The method of preparation of concentrates of green plants. A 23 K 1/14, 1984).As a prototype of the present invention is adopted a method of obtaining chloroplast and cytoplasmic protein fractions, including crushing plant biomass and wringing out her cell SAP, coagulation chloroplast proteins at a temperature of 50oC during 60 - 300, office of the coagulate from the liquid fraction containing dissolved cytoplasmic proteins, coagulation of cytoplasmic proteins at a temperature of 80oC during 60 - 300 and separating them from the brown juice (U.S. Pat. N 654149 THE USSR. D. Kohler, E. Bikoff. The method of obtaining protein feed additive of the green mass. A 23 K 1/14, 1979).The main disadvantage of this method is the deterioration of the biological value of protein fractions due to the fact that the coagulation of the heat exchanger or paracontact way is local overheating of individual servings of juice due to direct contact with the surface of the heater.The aim of the invention is to improve the quality of protein concentrates chloroplast and cytoplasmic fractions due to the preservation of the native properties of the protein.This objective is achieved in that the leaf-stem biomass crushed, squeezed out of her cell SAP, the regulation of chloroplast proteins, separate coagulate, and the liquid fraction is re-subjected to hydro-mechanical treatment at a temperature of 60 - 65oC for 2,6 - 2,8 with and separating precipitated in the sediment of cytoplasmic proteins from the brown juice.The materiality of the difference of this method from the known is to use hydromechanical method of processing the juice, allowing fractionation of cell SAP in more mild conditions with a minimum duration of hydro-mechanical effects.The positive effect is due to the improvement of the biological values of protein fractions due to the conservation of native properties during processing at relatively mild conditions and a significant reduction in processing time of cell SAP.The essence of the method hydromechanical coagulation consists in the following.Upon receipt of cell SAP in the Central part of the hydromechanical coagulator under the influence of non-uniform motion of the juice, the molecular friction of the particles in the gap between the moving one relative to the other surfaces of the fluid, centrifugal forces, and processes that take place when the occurrence of cavitation and hydraulic Udai this results from the interaction of internal liquid layers with each other, and the outer with the inner surfaces of the device, the shift of the liquid layers in several planes is the release of energy causing heating of the juice.Mechanical efforts and developing in the process of friction heat act simultaneously, causing coagulation of proteins of cell SAP in a gentle, compared to traditional heat treatment, the conditions defined by the short duration of exposure at a lower temperature.The method is as follows. Alfalfa, the crop is at the stage of budding, are ground to a knife-grinder, is subjected to pressing in a screw press, the cell juice is purified by filtration and podslushivaet to pH of 6.8 to 7.2, which creates conditions for the most complete separation of the proteins of chloroplast and cytoplasmic fractions. Coagulation of proteins is carried out in hydromechanical coagulator, for example made in the form of the device described in the as of the USSR N 1611060, A 23 C 3/02. Cell SAP is processed hydromechanical method at a temperature of 38 - 40oC for 2,0 - 2,2 with. the Coagulate is separated from the liquid fraction by centrifugation at 3000 g for 600, washed and dried in the spray dryer. The supernatant liquid containing dissolved the 5oC for 2,6 - 2,8 C. the Precipitate Smagulova the cytoplasmic protein fraction is separated from deproteinizing brown juice by centrifugation at 3000 g for 600 s and rinsed (rinsing protein fractions 20-fold volume of acidified to pH 4,0 - 4,2 water provides for the allocation of concentrates of water-soluble inclusions - saponins, alkaloids and other related substances). The washed concentrate is dried by spray method.Example 1. Cell juice was processed in hydromechanical coagulator at a temperature of 38oC for 2,0 C. then Smagulova proteins of chloroplast fractions were separated by centrifugation, washed and dried. The resulting preparation was determined by the ratio of the sum of essential amino acids to the sum interchangeable (NAC/ZACK) and balance of proteins by amino acid composition (C).Example 2. The processing of the juice was carried out analogously to example 1 but at a temperature of 40oC for C. 2,2Example 3. The treatment was carried out analogously to example 1 but at a temperature of 35oC for C. 1,8Example 4. The treatment was carried out analogously to example 1 but at a temperature of 43oC for 2,3 C.The results determine what the effects are presented in table 1.From table 1 it is seen that upon receipt of the concentrate chloroplast proteins hydromechanical method at a temperature of 35oC for 1.8 with indicators NAC/ZACK and have high values, however, under these conditions, the part of the chloroplast proteins are not subjected to coagulation, and remains in the liquid phase and precipitates together with the fraction of cytoplasmic proteins, staining them green. In the processing of juice with heating above 40oC (duration more than 2.2 (C) strengthening of the processes of destruction of amino acids and the reduction in the value of indicators NAC/ZACK and C.Example 5. Separated from the encoding chloroplast proteins coagulate the liquid phase was re-processed in hydromechanical coagulator at a temperature of 60oC for 2,6, separated koagulirovat cytoplasmic fraction by centrifugation at 3000 g for 600 s, was determined by the ratio of the NAC/ZACK and C.Example 6. Processing was carried out similarly to example 5, but at a temperature of 65oC for 2,8 C.Example 7. The processing of the juice is carried out analogously to example 5, but at a temperature of 55oC for 2,4 with.Example 8. The processing of the juice is carried out analogously to example 5, but at a temperature of 70oC for Sz 3,0 table 2, the best data on the magnitude of the NAC/ZACK were obtained by hydro-mechanical processing temperature of 55 - 65oC (length 2.4 to 2.8). But the processing liquid phase at a temperature below 60oC did not provide coagulation of groups of proteins precipitated during longer hydromechanical effects.Hydromechanical treatment with heated above 65oC caused a decrease in indicators NAC/ZACK and C.A comparison was made between indicators of the biological value of the concentrates of chloroplast and cytoplasmic proteins, obtained by the proposed method and the method prototype - NAC/ZACK, WITH, digestibility of proteins in vitro and the protein efficiency ratio (C-PER (PL. 3, 4).The data of tables 3 and 4 show that the fractionation of cell SAP hydromechanical method derived concentrates of chloroplast and cytoplasmic proteins have a higher biological value than concentrates allocated in the traditional way.Technical and economic efficiency of the proposed method compared with the traditional two-stage processing of cell SAP, based relaxation mode coagulation, with the exception of the capital and operating costs associated with a steam boiler and system water treatment.
The method of obtaining concentrates of chloroplast and cytoplasmic proteins of green plants, including shredding leafy biomass, wringing out her cell SAP, coagulation chloroplast proteins, Department of coagulate from the liquid fraction containing dissolved cytoplasmic proteins, coagulation of cytoplasmic proteins and separating them from deproteinizing brown juice, characterized in that, with the aim of improving the quality of proteins due to the preservation of their native properties, carry out two-stage hydro-mechanical processing of juice at a temperature of 38 - 40oWith a period of 2.0 - 2.2 for coagulation of chloroplast proteins and further processing at a temperature of 60 - 65oFor 2,6 - 2,8 for coagulation of cytoplasmic proteins.
The invention relates to the production of forage resources and can be used for feeding farm animals
The invention relates to the production of forage resources and can be used as a centralized enterprises, and agriculture in the manufacture of animal feed from plant material
The invention relates to forage production and can be used for feed production based on soy protein
The invention relates to the production of biocarbon and pigments from a variety of plants and can be implemented in industrial biotechnology and agriculture
The invention relates to the field of veterinary science and animal husbandry, namely the feeding of animals, and can be used to stimulate growth and productivity of cattle
The invention relates to food industry, namely the method of disposal of solid waste vegetable oil production (sunflower husks) and receiving on the basis of feed product for ruminants
The invention relates to agriculture and is intended for use in feed
The invention relates to food industry, namely, biologically active food additives restorative actions
The invention relates to food industry, namely the method of disposal of solid waste mustard oil production to obtain a high-protein nutritional supplements
The invention relates to food industry, and in particular to methods of producing edible protein for its further use in the production of combined biologically valuable products and protein compositions
The invention relates to a method for flavoring, which is the interaction of a mixture containing a source of free amino acids and at least one reducing sugar
The invention relates to the food industry and can be used for cooking of food additives by the method of extraction of proteins from green plants
The invention relates to a technology for obtaining protein from vegetable raw materials and can be used in the food industry
The invention relates to the food industry and can be used in the manufacture of food products in the confectionery, food concentrates, canning, chemical industry, and in the production of medicines and fodder production
The invention relates to the meat industry, namely food products, replacing partially or completely raw meat in the production of stuffing meat products
The invention relates to food industry, in particular to a method of processing mustard seeds to obtain full-fat mustard
The invention relates to the food industry and biotechnology including
The invention relates to the dairy industry and can be used in the production of milk protein products
The invention relates to food industry, namely the method of disposal of solid waste mustard oil production to obtain a high-protein feed additives
FIELD: food-processing industry, in particular, processing of white mustard seeds free from anti-nutritive substance of sinalbin.
SUBSTANCE: method involves processing ground white mustard seeds by extracting sinalbin thioglycoside at water temperature of at least 95-1000C for at least 40 min; separating phases upon completion of extraction procedure; repeatedly washing solid phase at the same temperature and drying by known methods until residual moisture content is not in the excess of 10%. Resultant product may be used as food additive.
EFFECT: improved quality of product free from anti-nutritive substances of sinalbin and decomposition products thereof.
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