Sunflower Protein Processing via Cold Pre-Pressing and Solvent Extraction
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Solution Overview
Problem
Existing processes for producing sunflower protein products face challenges such as protein denaturation, high residual oil content, and unsuitable color and texture for food applications, due to high temperatures and the presence of hulls during processing.
Innovation Solution
A process involving dehulling, cold pre-pressing at temperatures of 65° C or less, followed by solvent extraction of oil, sugars, and polyphenols, and desolventization to produce sunflower protein concentrate or flour with improved protein content, dispersibility, and water holding capacity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of substance
If high temperature processing (100-105°C pre-pressing, up to 140°C expelling) is used to remove oil and achieve low residual oil content, then oil removal efficiency is improved, but protein denaturation increases resulting in reduced protein dispersibility and functionality
Solution Approach 1:
The patent changes the temperature parameter from conventional high temperature (100-140°C) to low temperature (below 60°C) processing. This parameter change allows efficient oil removal while preventing protein denaturation, thereby maintaining high protein dispersibility and functionality in the final product
Solution Approach 2:
The patent applies preliminary dehulling to remove hulls before the oil extraction process. This preliminary action prevents hull interference during low-temperature processing, enabling efficient oil removal without requiring high temperatures that would denature proteins
2Productivity
If hulls are present during pressing and extraction to create spongy structure for efficient oil extraction, then oil extraction efficiency is improved, but residual oil content increases and protein functionality deteriorates
Solution Approach 1:
The patent performs preliminary dehulling to remove hulls before oil extraction. This preliminary action eliminates the need for strong pressing conditions, allows low-temperature processing, and achieves both efficient oil extraction and low residual oil content while preserving protein functionality
Solution Approach 2:
The patent inverts the conventional approach by removing hulls before extraction rather than relying on them during extraction. This inversion enables the use of mild extraction conditions that preserve protein quality while still achieving efficient oil removal
3Manufacturing precision
If optical sorting machines are used to achieve low hull content (<2.0%), then hull content is reduced, but further processing becomes difficult and commercially impractical due to lack of structural material for pressing and percolation
Solution Approach 1:
The patent applies partial dehulling rather than complete hull removal. This partial action maintains enough structural material for effective pressing and percolation while sufficiently reducing hull content to improve protein quality and enable food applications
Solution Approach 2:
The patent changes the hull content parameter to an optimal range rather than minimizing it completely. This parameter optimization maintains processing feasibility while achieving sufficient hull reduction for food-grade protein products
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 achieves sunflower protein products with high protein content, improved protein dispersibility, and enhanced water holding capacity, making them suitable for food and beverage applications with improved texture and mouthfeel.
Implementation Method 1
extracting oil therefrom with an oil extraction solvent
Implementation Method 2
desolventizing the extracted pressed cake
Data Source
AI summary
The present invention relates generally to improved processes for the production of sunflower protein concentrate and sunflower protein flour. In some aspects, the sunflower protein concentrate and sunflower protein flour are characterized by one or more of improved protein dispersibility, high protein content, neutral taste, an essential absence of allergens, high water holding capacity, good gelling properties, improved color.