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Production of proteins and phenolic compounds enriched fractions from rapeseed and sunflower meals by dry fractionation processes

Laguna O., Barakat A., Alhamada H., Durand E., Baréa B., Fine F., Villeneuve P., Citeau M., Dauguet S., Lecomte J.. 2018. Industrial Crops and Products, 118 : p. 160-172.

Rapeseed (RSM) and sunflower (SFM) meals are highly abundant and protein-rich by-products from the oilseed industry. Besides their basic use as animal feed, they are seen nowadays as interesting raw materials for the production of high value added products such as protein isolates, peptides, emulsifiers and biomaterials. In other respects, they contain significant amounts of phenolic compounds exhibiting antioxidant or antimicrobial properties but widely untapped so far. Therefore, any process allowing the single-step separation of both the protein and phenolic parts of meals would be beneficial to the whole oilseed sector. To achieve this double objective this study attempted to separate the RSM and the SFM into their major constituents by using dry fractionation technologies. In a first step, ultrafine milling was applied to the meals. As a function of raw material type, the grid size turned out to be decisive on the particle size distribution and its modality. Then two separation technologies based either on particle charge (electrostatic sorting ¿ ES) or density (turbo-separation ¿ TS) were applied to the previously obtained fractions. Regardless the separation technique, the best results were obtained from fractions of an average particle diameter by mass (D50) of 23.7?±?1.0??m and 105.5?±?8.3??m, for RSM and SFM respectively. Electrostatic sorting allowed increasing simultaneously the protein and phenolic contents by 50¿55% and 80¿100% for RSM and SFM respectively, while a lower increase was observed for turbo-separation (23¿29% and 58¿64% for RSM and SFM respectively). Finally, depending on the process and meal types, the overall recovery yield of the most enriched fractions was in the range of 30¿40%.

Mots-clés : huile végétale

Thématique : Sciences des aliments et technologie alimentaire; Composition des produits alimentaires

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