Sequential extraction processing: alternate technology for corn wet milling

A radical new approach to fractionating dried, flaked, whole corn was studied. The countercurrent process involved sequential extraction of crude oil and simultaneous dehydration of ethanol. Protein was extracted by using a mixture of alkali and ethanol. The procedure provided a means of recycling the alcohol from cornstarch fermentation to upstream steps of extraction. Ethanol was able to extract oil in quantities significantly greater than the 72% obtained by conventional prepress hexane extraction methods in industry. The water adsorption capacity of the flaked whole corn (at an initial moisture content of \u3c2%) was 26 g/kg corn which was sufficient to dry 35 g of 95% ethanol/100 g corn (2.5 gal/bu) to about 99% ethanol. The mixture of 45% ethanol:55% 0.100 M NaOH extracted 64-72% of the available protein. The protein concentrate contained 72.5% crude protein (db). Neither sonication nor homogenization improved protein yields

Optimizing the Oil Extraction/Water Adsorption Step in Sequential Extraction Processing of Corn

The Sequential Extraction Process (SEP) uses ethanol to extract oil and protein from cracked, flaked, and dried corn, and the corn simultaneously dehydrates the ethanol. The optimum conditions to reduce zein extraction in the oil extraction/water adsorption step of SEP involved a single–pass system using 15 length/diameter ratio extraction cells, 30% hexanes: 70% ethanol, and 56C extraction temperature, which improved the efficiencies of oil extraction from the corn and moisture adsorption from the ethanol. The extract contained only 0.1% protein in the desolventized solids. The moisture content of the solvent was reduced to 1.03%, and the residual oil content of the corn was 0.18%. Oil recovery was improved from 90.8% to 95.5%. The countercurrent laboratory extraction system confirmed that using 30% hexanes:70% ethanol at 56C in a single–pass system reduced zein co–extraction with oil while increasing oil extraction and moisture adsorption

Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean

Impact of high-power sonication (HPS) as pretreatment in extraction and some physicochemical properties of proteins from soybean flakes, flour of soybean, chickpea, and kidney bean was evaluated. Soybean flakes and flours from soybean, chickpea, and kidney bean were dispersed in distilled water (1.10 w/v) and sonicated at two power densities (PD) of 2.5 and 4.5 W/cm3 for 5 min continuously. Proteins were extracted at pH range 8–8.5. PD 2.5 and 4.5 W/cm3 significantly increased protein extraction yields from soy flakes to 29.03% and 25.87%, respectively, compared to 15.28% for unsonicated controls, but did not increase for flours. Freeze-dried spent substrates at higher PD sonication aggregated in size. Free sulfhydryl content for both sonicated and unsonicated soy flakes and flour were similar but increased in chickpea and kidney bean when HPS of 4.5 W/cm3 was applied, indicating the unfolding of protein structure. The protein band patterns for sonicated and unsonicated legumes proteins were found to be similar, indicating no peptide profile alterations by HPS. However, circular dichroism analysis showed changes in secondary structure composition in extracted kidney bean protein causing unfolding and destabilizing the native structure. The secondary structure composition for soy flakes and flour protein and chickpea protein remained unchanged

Economic-Engineering Assessment of Sequential Extraction Processing of Corn

A simulation model, termed SIMSEP for simulating the Sequential Extraction Process (SEP), was developed to assess the economic and engineering feasibilities of SEP, an innovative approach to processing corn into ethanol, edible oil, industrial and edible proteins, andfeed ingredients. SEP is designed to produce a new mix of value-added coproducts that could improve the profitability of processing corn and corn-derived ethanol. Simulations were carried out for various system variables to examine their effects on profitability. Results showed that SEP is economically and technically feasible. Estimates for return on investment for a proposed plant are attractive under many likely market situations, and several additional opportunities exist to further improve profitability. The SEP technology should not be commercialized until additional potential technical and market problems are resolved; but based on this analysis, continued research and development activities are warranted

Sequential extraction processing: alternate technology for corn wet milling

A radical new approach to fractionating dried, flaked, whole corn was studied. The countercurrent process involved sequential extraction of crude oil and simultaneous dehydration of ethanol. Protein was extracted by using a mixture of alkali and ethanol. The procedure provided a means of recycling the alcohol from cornstarch fermentation to upstream steps of extraction. Ethanol was able to extract oil in quantities significantly greater than the 72% obtained by conventional prepress hexane extraction methods in industry. The water adsorption capacity of the flaked whole corn (at an initial moisture content of <2%) was 26 g/kg corn which was sufficient to dry 35 g of 95% ethanol/100 g corn (2.5 gal/bu) to about 99% ethanol. The mixture of 45% ethanol:55% 0.100 M NaOH extracted 64-72% of the available protein. The protein concentrate contained 72.5% crude protein (db). Neither sonication nor homogenization improved protein yields.</p

Optimizing the Oil Extraction/Water Adsorption Step in Sequential Extraction Processing of Corn

The Sequential Extraction Process (SEP) uses ethanol to extract oil and protein from cracked, flaked, and dried corn, and the corn simultaneously dehydrates the ethanol. The optimum conditions to reduce zein extraction in the oil extraction/water adsorption step of SEP involved a single–pass system using 15 length/diameter ratio extraction cells, 30% hexanes: 70% ethanol, and 56C extraction temperature, which improved the efficiencies of oil extraction from the corn and moisture adsorption from the ethanol. The extract contained only 0.1% protein in the desolventized solids. The moisture content of the solvent was reduced to 1.03%, and the residual oil content of the corn was 0.18%. Oil recovery was improved from 90.8% to 95.5%. The countercurrent laboratory extraction system confirmed that using 30% hexanes:70% ethanol at 56C in a single–pass system reduced zein co–extraction with oil while increasing oil extraction and moisture adsorption.This article is from Transaction ASAE 45(1) 2001: 137-144. doi: 10.13031/2013.7856. Posted with permission.</p

Fermentation performance and nutritional assessment of physically processed lentil and green pea flour

BACKGROUND A significant amount of nutrients, including dietary fibers, proteins, minerals, and vitamins are present in legumes, but the presence of anti‐nutritional factors (ANFs) like phytic acid, tannins, and enzyme inhibitors impact the consumption of legume and nutrient availability. In this research, the effect of a physical process (sonication or precooking) and fermentation with Lactobacillus plantarum and Pediococcus acidilactici on ANFs of some legumes was evaluated. RESULTS Total phenolic contents were significantly (pL. plantarum and P. acidilactici. When physical processing was done, there was a decrease in TIA for all the substrate. Phytic acid content decreased for physically modified soybean and lentil but not significantly for green pea. Even though there was a decrease in ANFs, there was no significant change in in vitro protein digestibility for all substrates except for unsonicated L. plantarum fermented soybean flour and precooked L. plantarum fermented lentil. Similarly, there was change in amino acid content when physically modified and fermented. CONCLUSION Both modified and unmodified soybean flour, green pea flour, and lentil flour supported the growth of L. plantarum and P. acidilactici. The fermentation of this physically processed legume and pulse flours influenced the non‐nutritive compounds, thereby potentially improving nutritional quality and usage.This accepted article is published as Byanju, B., Hojilla‐Evangelista, M.P. and Lamsal, B.P. (2021), Fermentation performance and nutritional assessment of physically processed lentil and green pea flour. J Sci Food Agric. DOI:10.1002/jsfa.11229. </p