Supercritical CO2 De-oiling of Oat Protein
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Solution Overview
Problem
Current methods for producing oat protein compositions face challenges such as high lipid content, use of organic solvents, and particle size issues, leading to rancidity, explosion hazards, and inefficient filtration in industrial processes.
Innovation Solution
A process involving a protein-rich suspension from oat starting material, amylase enzyme hydrolysis, pH adjustments, centrifugation, and optional ultra-high temperature treatment and homogenization to produce an oat protein composition with low lipid content (<10% by weight) and a mean particle size greater than 10 microns, without using organic solvents or surfactants.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If organic solvents are used to remove lipids from oat flour, then lipid content is reduced, but explosion risks and residual solvent levels increase
Solution Approach 1:
The patent extracts lipids from oat flour using supercritical CO2, which is then separated and removed from the system. The CO2 solvent is recovered and can be reused, eliminating residual solvent in the final product while achieving effective lipid removal.
Solution Approach 2:
The patent utilizes changes in pressure and temperature parameters to transition CO2 between supercritical and gaseous states. By controlling these parameters, the solvent can be used for extraction then easily removed by depressurization, avoiding explosion risks associated with organic solvents.
2Quantity of substance
If supercritical CO2 extraction is used to achieve high de-oiling, then lipid content is reduced below 10%, but particle size decreases below 10 microns leading to dust formation and explosion hazard
Solution Approach 1:
The patent carefully controls pressure and temperature parameters during supercritical CO2 extraction to achieve lipid removal while maintaining particle integrity. By optimizing these parameters, the process removes lipids effectively without reducing particle size below 10 microns, thus avoiding dust formation.
3Reliability
If oats are de-oiled prior to milling, then rancidity is prevented, but process complexity and cost increase
Solution Approach 1:
The patent extracts lipids from whole oats before milling using supercritical CO2, preventing rancidity in the final flour and protein products. This extraction step is performed on whole oats, simplifying the overall process compared to de-oiling after milling while ensuring product stability.
4Reliability
If protein is ground to superfine size below 10 microns, then protein functionality is improved, but handling difficulty and filtration cost increase
Solution Approach 1:
The patent optimizes pressure and temperature parameters during supercritical CO2 extraction to maintain protein particle size above 10 microns. This parameter control preserves protein functionality while avoiding the handling and filtration problems associated with superfine powders.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process effectively reduces lipid content, avoids explosion hazards, and produces a stable oat protein composition suitable for various industrial applications with improved handling and safety, maintaining protein functionality.
Implementation Method 1
adding an amylase enzyme to the protein-rich suspension of step 1, thereby hydrolyzing the starch of the protein-rich suspension
Implementation Method 2
separating by centrifugation the protein-rich suspension of step 2 until obtaining a heavy layer comprising fibers and a light layer comprising proteins
Implementation Method 3
subjecting the oat protein composition to an ultra-high temperature treatment
Data Source
AI summary
The invention pertains to the field of oat protein compositions and production method thereof. In particular, the present invention is directed to an oat protein composition having low lipid content and which does not contain traces of organic solvent or surfactant and to the production method thereof.