Rapeseed Protein Preparation via Gentle Deoiling
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Solution Overview
Problem
Existing rapeseed protein concentrates have limited functionality and application due to high costs, undesirable flavors, and the presence of disruptive components like glucosinolates and phenolic acids, which affect nutritional value and color, making them unsuitable for broad use in food and feed.
Innovation Solution
A protein preparation method involving gentle processing steps such as mechanical deoiling and aqueous-alcoholic extraction to produce rapeseed protein flour with a lower protein content but enhanced techno-functional properties, including improved color and odor neutrality, allowing for diverse applications in food and feed.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If rapeseed protein isolates are produced with high degree of purification to achieve high protein content (at least 90% based on dry matter), then protein content is improved, but production cost increases and complexity increases
Solution Approach 1:
The patent applies partial purification instead of complete purification to produce rapeseed protein concentrates with 60-85% protein content. This partial action approach eliminates the most problematic components (glucosinolates, phenolic acids, phytic acid) while retaining a balanced amino acid spectrum and maintaining cost-effectiveness, avoiding the excessive complexity of producing 90%+ pure protein isolates
2Object-affected harmful factors
If conventional extraction methods using dilute aqueous-alcoholic solutions are used to eliminate glucosinolates and phenolic acids, then harmful factors are reduced, but functional properties become difficult to specify and color deterioration occurs
Solution Approach 1:
The patent optimizes extraction parameters including using aqueous-alcoholic solutions with specific alcohol content (40-80%, preferably 60-70%), controlling extraction temperature (40-60°C), and adjusting extraction time. These parameter changes enable effective removal of glucosinolates and phenolic acids while preserving functional properties and preventing color deterioration
3Quantity of substance
If mechanical deoiling is performed without special gentle measures to remove oil, then oil content is reduced, but proteins are excessively denatured
Solution Approach 1:
The patent controls mechanical deoiling parameters including pressing temperature (maintained below 60°C to prevent excessive denaturation), pressing pressure, and residence time. These parameter changes enable effective oil removal while preserving protein structure and functionality
4Ease of manufacture
If rapeseed protein concentrates with low degree of purification are produced to reduce cost, then production cost is reduced, but functionality is limited and disruptive components remain
Solution Approach 1:
The patent optimizes the degree of purification by controlling extraction intensity, alcohol concentration, and process conditions to achieve 60-85% protein content concentrates. This intermediate purification level removes harmful components sufficiently to expand application range while maintaining cost-effectiveness and balanced amino acid spectrum
Solution Approach 2:
The patent produces rapeseed protein concentrates that maintain a composite structure with balanced amino acid spectrum and controlled composition of non-protein substances. This composite approach provides both nutritional value and techno-functional properties for diverse applications
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 method results in a cost-effective protein preparation with balanced nutritional and techno-functional properties, suitable for various applications, including water and oil binding, emulsification, and foam formation, while minimizing undesirable flavor and aroma changes, thus expanding its usage beyond traditional limits.
Implementation Method 1
extraction with dilute aqueous-alcoholic solutions
Implementation Method 2
mechanical deoiling
Data Source
AI summary
The invention relates to a protein preparation produced from rape seeds having a protein content of less than 90 % in relation to the dry mass having a brightness L*, determined according to CIE-L*a*b* colour scale, of at least 70 and also having at least water-binding, oil-binding and emulsifying functions. Said method for producing a protein preparation consists of dehulling the rape seeds and subjecting them to a mechanical deoiling process wherein only one part of the oil is separated and/or the deoiling is carried out at a temperature of less than 80°C which is determined according to the duration of the pressing process, and/or subjecting the grains to an extraction process wherein the amount of non-protein material is reduced in the protein flour and then the grain size is prepared in order to obtain bulk material having a predetermined particle size distribution.