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Method for extracting proteins from rape seed cakes by utilizing multi-frequency ultrasonic waves

A technology of ultrasound and rapeseed cake, which is applied in the field of protein preparation engineering and the reuse of agricultural product processing by-products, can solve the problems of lack of information features, no separate investigation, and failure to clearly clarify the influence of ultrasound and microwaves

Inactive Publication Date: 2014-01-22
DANYANG ZHENGDA OIL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The frequency and power of ultrasound in this method are fixed, and the concept of the influence of power and frequency on the extraction effect is not involved. In the implementation plan, the influence of microwave and ultrasound on the extraction rate was not separately investigated. At the same time, the implementation plan was only carried out once, so it was not clear Elucidating the respective effects of ultrasound and microwaves while lacking informative features suitable for industrial scale-up

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Crush the rapeseed cake with a 40-mesh sieve, according to the ratio of material to liquid 1:30g / mL (1067g of rapeseed cake, 32L of tap water), first add 50g of sodium hydroxide, then adjust the pH to 11.5, and the ambient temperature is 30±2°C , the actual temperature of the extract is 30-40°C, the ultrasonic frequency is 25kHz, the ultrasonic power is 600W, the extraction time is 60min, and the circulation flow is 32L / min (approximately 1 cycle of the extract per minute), to obtain the rapeseed cake extract, Coomassie brilliant blue method was used to determine the protein content, and the extraction rate was 34.65%.

[0025] Through the comparison of the above methods, it can be concluded that compared with the traditional method, the extraction rate of rapeseed meal protein is increased by 24.42% (traditional method 27.85%, 40°C) to 33.53% (traditional method 25.95%, 30°C) compared with the control group , That is, 24.42~33.53%.

Embodiment 2

[0027] Crush the rapeseed cake with a 40-mesh sieve, according to the ratio of material to liquid 1:30g / mL (1067g of rapeseed cake, 32L of tap water), first add 50g of sodium hydroxide, then adjust the pH to 11.5, and the ambient temperature is 30±2°C , the actual temperature of the extract solution is 30-40°C, the ultrasonic frequency is 28kHz, the ultrasonic power is 600W, the extraction time is 60min, and the circulation flow rate is 32L / min (about one cycle of the extract solution per minute) to obtain the rapeseed cake extract solution. Coomassie brilliant blue method was used to determine the protein content, and the extraction rate was 37.78%.

[0028] Through the comparison of the above methods, it can be concluded that compared with the traditional method, the extraction rate of rapeseed cake protein is 35.66% higher than that of the control group (27.85% in the traditional method, 40°C) ~ 45.59% (25.95% in the traditional method, 30°C) , That is, 35.66~45.59%.

Embodiment 3

[0030] Crush the rapeseed cake with a 40-mesh sieve, according to the ratio of material to liquid 1:30g / mL (1067g of rapeseed cake, 32L of tap water), first add 50g of sodium hydroxide, then adjust the pH to 11.5, and the ambient temperature is 30±2°C , the actual temperature of the extract is 30-40°C, the ultrasonic frequency is 40kHz, the ultrasonic power is 600W, the extraction time is 60min, and the circulation flow rate is 32L / min (about one cycle of the extract per minute), to obtain the rapeseed cake extract, Coomassie brilliant blue method was used to determine the protein content, and the extraction rate was 38.80%.

[0031] Through the comparison of the above methods, it can be concluded that compared with the traditional method, the extraction rate of rapeseed cake protein is 39.32% higher than that of the control group (27.85% in the traditional method, 40°C) ~ 49.52% (25.95% in the traditional method, 30°C) , That is, 39.32 to 49.52%.

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Abstract

The invention relates to the field of protein preparation engineering and reutilization of agricultural product processing byproducts, in particular to a nutritional food protein production technology, more in particular to a preparation method for promoting the dissolution of proteins of rape seed cakes by utilizing multi-frequency non-contact ultrasonic waves to further obtain isolated rape seed cake proteins. The method comprises the steps of (a) liquid preparation, (b) ultrasonic treatment and (c) leaching, wherein single-frequency ultrasonic treatment, sequential ultrasonic treatment or three-frequency simultaneous ultrasonic treatment is implemented under the conditions of frequency and power of 25kHz and 600W, 28kHz and 600W and 40kHz and 600W, respectively. According to the method, a rape seed cake solution is ultrasonically treated, leaching liquor reversely and circulates in a leaching process, equipment is provided with interfaces for facilitating scaling-up, the advantages of multi-frequency ultrasonic treatment, high extraction yield, short leaching time and the like are achieved, and such an improved technology can be used for ensuring environment-friendly and efficient leaching and is convenient to popularize.

Description

technical field [0001] The invention relates to the field of protein preparation engineering and the reuse of agricultural product processing by-products, in particular to the production technology of nutritious food protein, in particular to a method of using multi-frequency non-contact ultrasonic waves to promote the dissolution of rapeseed cake protein, and then obtain rapeseed cake Process for the preparation of protein isolates. Background technique [0002] Rapeseed is one of the main oil crops in my country. The composition of fatty acids in rapeseed oil is reasonable and the proportion is balanced. At the same time, because it is a plant seed, it contains certain phospholipids and does not contain cholesterol. It is favored by people. The world's largest country that produces and consumes rapeseed oil, with an annual output of more than 12 million tons. At the same time, as the main by-product of rapeseed oil processing, the output of rapeseed cake reaches 7 million t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
Inventor 张文伟毛辉
Owner DANYANG ZHENGDA OIL
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