yield and amino acid composition of pulp and protein ... · vinni kragbæk damborg, lene...
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Yield and Amino Acid Composition of Pulp and Protein Extracted and
Recovered from Legumes and Grass Vinni Kragbæk Damborg, Lene Stødkilde, Søren Krogh
Jensen, Anders Peter S. Adamsen
European Federation of Animal Science, September 2015
Motivation
• Increasing demands of animal protein
• Sustainable, locally produced feed protein
• Soya bean protein
– Deforestation
– EU27 imports 20,000,000 tonnes annually
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Green Biomass
• Legumes and grasses – High availability in Northern Europe
– High yields
– High quality protein • High content
• Amino acid composition comparable to soya bean protein
• Nutritional value
– High content of water
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Study
• Purpose – Examination of extraction and recovery of protein
from locally grown plants
– Analysis of the recovered protein • Amino acid content
• Amino acid composition and distribution
– Most suitable plant species
– Most feasible method of recovery
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Materials and Methods • Material
– Three seasons • White clover • Red clover • Lucerne • Ryegrass
• Methods – Twin screw press – Two-step heat precipitation – Acidic precipitation
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Flow Chart
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Twin-screw press
Green Juice
Pulp Plant material
Green Juice pH
precipitation 3.0-5.0
Protein fraction
Brown Juice
Heat precipitation
60 °C Green Juice Green protein
Residue
Heat precipitation
80 °C White protein
Brown Juice
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Dry Matter Balance Dry Matter Plant Pulp Green
juice Loss
White clover 100g 55g 36g 9g
Red clover 100g 55g 30g 15g
Lucerne 100g 63g 28g 9g
Ryegrass 100g 68g 32g 0g
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Green protein
White protein
Brown juice
15g <1g 20g
13g <1g 17g
13g <1g 15g
12g <1g 20g
Recovered by Heat Precipitation
Crude Protein Balance Crude Protein
Plant Pulp Green juice
Loss
White clover 100g 55g 38g 7g
Red clover 100g 53g 35g 12g
Lucerne 100g 54g 43g 4g
Ryegrass 100g 67g 29g 4g
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Green protein
White protein
Brown juice
22g 1g 14g
21g 1g 13g
25g 1g 17g
17g 1g 13g
Recovered by Heat Precipitation
Recovery Comparison 01-09-2015
Crude Protein
Green Juice
Green Protein
White Protein
Brown Juice
White clover
100g 57g 3g 40g
Red clover 100g 62g 3g 35g
Lucerne 100g 58g 3g 38g
Ryegrass 100g 56g 3g 41g
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Green Juice
pH 4 protein
pH 4 Brown juice
100g 70g 30g
100g 75g 25g
100g 65g 35g
100g 64g 36g
Recovered by Acidic Precipitation
Recovered by Heat Precipitation
Crude Protein Content 10 01-09-2015
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Plant Pulp Green Juice pH 4 Green Protein White Protein Brown Juice
Cru
de
Pro
tein
[%
DM
]
Plant Fraction
Crude Protein
White clover
Red clover
Lucerne
Ryegrass
True Protein Content 11 01-09-2015
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5
10
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25
30
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Whole plant Pulp Green Juice Green Protein White Protein Brown Juice
Tru
e P
rote
in [
%D
M]
Plant Fraction
True Protein
White clover
Red clover
Lucerne
Ryegrass
Limiting Amino Acids – Green Protein 12 01-09-2015
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Met Met + Cys Lys His Thr Val
% P
rote
in
Amino Acid
Limiting Amino Acids - Green Protein
Soya bean [%CP]
White clover [%AA]
Red clover [%AA]
Lucerne [%AA]
Ryegrass [%AA]
Conclusion
• Locally grown plants contain high quality protein – Promising contents of extractable protein
– Satisfying amino acid composition
• Protein from legumes and grasses have a potential to replace a part of the imported soya bean meal
• Generally the legumes gave higher yield than the grass
• Examination of process induced modifications is needed
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Perspective
• Application of remaining fractions
– My ongoing project is examination of the value of the pulp for ruminant nutrition
• Optimisation of the process for purer products
• Higher efficiency of protein extraction and recovery
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ANY QUESTIONS? Thank you for your attention E-mail: [email protected]
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Collaboration: