The potential of dry fractionation processes for sustainable plant protein production

Schutyser, M.A.I.; Goot, Atze Jan van der

doi:10.1016/j.tifs.2010.11.006

Cited by 199 publications

(134 citation statements)

References 43 publications

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“…Wet fractionation techniques are mainstream technology for the production of plant-derived protein concentrates and isolates achieving purities of >90% [23]. To date, mainly approaches in analogy to those wet procedures were investigated to separate and purify the major insect components-chitin, fat, and protein-while the latter mostly represented the target fraction.…”

Section: Introductionmentioning

confidence: 99%

“…Wet fractionation processes were studied for several edible insect species, among others, TML [15,16,24], honey bee [25,26], and Mexican fruit fly larvae [27]. Various production steps such as solvent defatting, aqueous extraction at harsh pH conditions and elevated temperature, mechanical separation of insoluble matter, isoelectric precipitation, and drying are often involved and accompanied by detrimental effects on native protein functionality and high water and energy consumption [23].…”

Section: Introductionmentioning

confidence: 99%

“…Dry fractionation, on the other hand, can provide a promising, energy-efficient alternative for the production of protein-enriched, functional fractions or protein concentrates with preserved native functionality but lower purity [23,28]. Such processes are long established and successfully applied in cereal technology for the separation of the endosperm and bran fraction in flour production using different milling and classification techniques.…”

Section: Introductionmentioning

confidence: 99%

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Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Purschke

Brüggen

Scheibelberger

et al. 2017

Eur Food Res Technol

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protein (52.5-58.2%db) and fat (21.4-26.6%db) content. Highest protein recovery of max 72% was determined in the particle size fraction 500-1000 µm. Concluding, these results provide insights into physico-chemical characteristics of mealworms affected by pre-treatment and drying. The potential of dry fractionation techniques for protein enrichment and delivery of a variety of differently composed mealworm fractions was demonstrated and may provide an interesting potential to optimize water and energy consumption during insect fractionation.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Purschke

Brüggen

Scheibelberger

et al. 2017

Eur Food Res Technol

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show abstract

“…Furthermore, the native functionality of the proteins is lost due to pH changes and elevated temperatures during dehydration (Schutyser and Van der Goot 2011). An alternative process to enrich plant proteins is dry fractionation, which is carried out by milling and air classification.…”

Section: Introductionmentioning

confidence: 99%

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Pelgrom

Boom

Schutyser

2015

Food Bioprocess Technol

106

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A facile method was developed to establish milling settings that optimally separate starch granules from protein bodies and cell wall fibres for starch-rich legumes. Optimal separation was obtained for pea, bean, lentil and chickpea when the particle size distribution curve of flour and isolated starch granules overlap maximally. This outcome was based on scanning electron microscopy, protein content of the fine fraction and particle size distribution curves. Milling settings differed between legumes due to variances in seed hardness and starch granule size. The protein content of the fine fraction was legume specific as well and could be explained by differences in particle density, seed hardness, starch granule size, fat content and flour dispersibility.

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“…), an alkali to solubilize the protein from the defatted flour (mostly NaOH) and an acid to purify the protein via precipitation (mostly HCl). However, this method consumes large amounts of water and energy and moreover often leads to denaturation of the protein (Schutyser and van der Goot 2011).…”

Section: Introductionmentioning

confidence: 99%

A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd)

Ruiz

Arts

Minor

et al. 2016

Food Bioprocess Technol

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Combination of dry and aqueous fractionation is investigated to obtain protein-rich fractions from quinoa in a milder and more sustainable way compared to conventional wet fractionation. Dry fractionation of quinoa involved milling and subsequent air classification, generating a protein-enriched embryo fraction. Subsequently, this fraction was milled, suspended, and further fractionated by aqueous phase separation. The efficiency of aqueous phase separation could be improved by addition of NaCl (0.5 M). Finally, the top aqueous phase was decanted and ultrafiltered, resulting in a protein purity of 59.4 w/dw% for the 0.5 M NaCl-protein solution and a protein yield (gram protein obtained/gram protein in seed) of 62.0 %. Having used 98 % less water compared to conventional wet extraction, the hybrid dry and aqueous fractionation is a promising method for industry to create value from quinoa in a more economic and sustainable friendly way while minimizing the impact on quinoa's native protein functionality.

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The potential of dry fractionation processes for sustainable plant protein production

Cited by 199 publications

References 43 publications

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd)

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