Two steps of dry fractionation: Comparison and combination of air classification and electrostatic separation for protein enrichment from defatted rapeseed press cake

Luise Wockenfuss; Volker Lammers; Volker Heinz; Nesli Sözer; Pia Silventoinen-Veijalainen

doi:10.1016/j.jfoodeng.2023.111623

Two steps of dry fractionation: Comparison and combination of air classification and electrostatic separation for protein enrichment from defatted rapeseed press cake

Luise Wockenfuss^*, Volker Lammers, Volker Heinz, Nesli Sözer, Pia Silventoinen-Veijalainen

^*Corresponding author for this work

DIL Deutsches Institut für Lebensmitteltechnik e.V.

Research output: Contribution to journal › Article › Scientific › peer-review

11 Citations (Scopus)

Abstract

A supercritical carbon dioxide-extracted rapeseed press cake (37% protein) was milled and subsequently fractionated either by electrostatic separation (ES) or air classification (AC) in one or two steps in different order. This novel approach was investigated to enhance protein enrichment and mass yield. After the first step, protein content and mass yield of the protein-rich fractions were 45% and 27%, respectively (ES) and 42% and 45%, respectively (AC). Combining ES as first step with AC as second step resulted in the highest overall protein content of 45%. Re-passing the protein-poor fractions increased the protein content from 32 to 37–38%, while ES and AC were used in different order and allowed to reach PSE up to 70% in this step. Furthermore, the composition, colour, particle size distribution, and protein solubility were characterized. Scanning electron microscopy images showed small protein bodies in the protein-rich fractions while the fibre-rich fractions contained larger particles.

Original language	English
Article number	111623
Journal	Journal of Food Engineering
Volume	357
DOIs	https://doi.org/10.1016/j.jfoodeng.2023.111623
Publication status	Published - Nov 2023
MoE publication type	A1 Journal article-refereed

Funding

The research leading to these results has received funding from EIT Food , the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the European Union , under Horizon 2020, the EU Framework Programme for Research and Innovation , under grant agreements no. 18025 PROVE and 20316 VALOCAKE . The technical staff of both VTT and DIL are acknowledged for their valuable experimental work.

Keywords

Air classification
Dry fractionation
Electrostatic separation
Protein enrichment
Rapeseed press cake

Access to Document

10.1016/j.jfoodeng.2023.111623

Cite this

@article{25f54521b281427bb8b7781f225bc262,

title = "Two steps of dry fractionation: Comparison and combination of air classification and electrostatic separation for protein enrichment from defatted rapeseed press cake",

abstract = "A supercritical carbon dioxide-extracted rapeseed press cake (37% protein) was milled and subsequently fractionated either by electrostatic separation (ES) or air classification (AC) in one or two steps in different order. This novel approach was investigated to enhance protein enrichment and mass yield. After the first step, protein content and mass yield of the protein-rich fractions were 45% and 27%, respectively (ES) and 42% and 45%, respectively (AC). Combining ES as first step with AC as second step resulted in the highest overall protein content of 45%. Re-passing the protein-poor fractions increased the protein content from 32 to 37–38%, while ES and AC were used in different order and allowed to reach PSE up to 70% in this step. Furthermore, the composition, colour, particle size distribution, and protein solubility were characterized. Scanning electron microscopy images showed small protein bodies in the protein-rich fractions while the fibre-rich fractions contained larger particles.",

keywords = "Air classification, Dry fractionation, Electrostatic separation, Protein enrichment, Rapeseed press cake",

author = "Luise Wockenfuss and Volker Lammers and Volker Heinz and Nesli S{\"o}zer and Pia Silventoinen-Veijalainen",

note = "Funding Information: The research leading to these results has received funding from EIT Food , the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the European Union , under Horizon 2020, the EU Framework Programme for Research and Innovation , under grant agreements no. 18025 PROVE and 20316 VALOCAKE . The technical staff of both VTT and DIL are acknowledged for their valuable experimental work. Publisher Copyright: {\textcopyright} 2023",

year = "2023",

month = nov,

doi = "10.1016/j.jfoodeng.2023.111623",

language = "English",

volume = "357",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

}

TY - JOUR

T1 - Two steps of dry fractionation

T2 - Comparison and combination of air classification and electrostatic separation for protein enrichment from defatted rapeseed press cake

AU - Wockenfuss, Luise

AU - Lammers, Volker

AU - Heinz, Volker

AU - Sözer, Nesli

AU - Silventoinen-Veijalainen, Pia

N1 - Funding Information: The research leading to these results has received funding from EIT Food , the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the European Union , under Horizon 2020, the EU Framework Programme for Research and Innovation , under grant agreements no. 18025 PROVE and 20316 VALOCAKE . The technical staff of both VTT and DIL are acknowledged for their valuable experimental work. Publisher Copyright: © 2023

PY - 2023/11

Y1 - 2023/11

N2 - A supercritical carbon dioxide-extracted rapeseed press cake (37% protein) was milled and subsequently fractionated either by electrostatic separation (ES) or air classification (AC) in one or two steps in different order. This novel approach was investigated to enhance protein enrichment and mass yield. After the first step, protein content and mass yield of the protein-rich fractions were 45% and 27%, respectively (ES) and 42% and 45%, respectively (AC). Combining ES as first step with AC as second step resulted in the highest overall protein content of 45%. Re-passing the protein-poor fractions increased the protein content from 32 to 37–38%, while ES and AC were used in different order and allowed to reach PSE up to 70% in this step. Furthermore, the composition, colour, particle size distribution, and protein solubility were characterized. Scanning electron microscopy images showed small protein bodies in the protein-rich fractions while the fibre-rich fractions contained larger particles.

AB - A supercritical carbon dioxide-extracted rapeseed press cake (37% protein) was milled and subsequently fractionated either by electrostatic separation (ES) or air classification (AC) in one or two steps in different order. This novel approach was investigated to enhance protein enrichment and mass yield. After the first step, protein content and mass yield of the protein-rich fractions were 45% and 27%, respectively (ES) and 42% and 45%, respectively (AC). Combining ES as first step with AC as second step resulted in the highest overall protein content of 45%. Re-passing the protein-poor fractions increased the protein content from 32 to 37–38%, while ES and AC were used in different order and allowed to reach PSE up to 70% in this step. Furthermore, the composition, colour, particle size distribution, and protein solubility were characterized. Scanning electron microscopy images showed small protein bodies in the protein-rich fractions while the fibre-rich fractions contained larger particles.

KW - Air classification

KW - Dry fractionation

KW - Electrostatic separation

KW - Protein enrichment

KW - Rapeseed press cake

UR - http://www.scopus.com/inward/record.url?scp=85164224009&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2023.111623

DO - 10.1016/j.jfoodeng.2023.111623

M3 - Article

AN - SCOPUS:85164224009

SN - 0260-8774

VL - 357

JO - Journal of Food Engineering

JF - Journal of Food Engineering

M1 - 111623

ER -

Two steps of dry fractionation: Comparison and combination of air classification and electrostatic separation for protein enrichment from defatted rapeseed press cake

Abstract

Funding

Keywords

Access to Document

Other files and links

Fingerprint

Cite this