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Protein Concentrate Production from Thin Stillage.

Kornsulee Ratanapariyanuch1, Youn Young Shim1,2,3, Shahram Emami1

  • 1Department of Plant Sciences, University of Saskatchewan , 51 Campus Drive, Saskatoon, Saskatchewan S7N 5A8, Canada.

Journal of Agricultural and Food Chemistry
|December 13, 2016
PubMed
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Two-stage fermentation of wheat using lactobacilli created a protein concentrate (PC). This process efficiently recovered valuable compounds like glycerol and lactic acid from the fermentation byproducts.

Area of Science:

  • Biotechnology
  • Food Science
  • Microbiology

Background:

  • Wheat fermentation offers a sustainable route for protein concentrate production.
  • Lactobacilli fermentation can induce colloid separation, facilitating protein recovery.
  • Valorization of fermentation byproducts is crucial for process economics.

Purpose of the Study:

  • To develop a two-stage fermentation (TSF) process for producing protein concentrate (PC) from saccharified wheat.
  • To optimize washing and drying methods for enhancing PC quality and storage.
  • To investigate the recovery of valuable compounds from the fermentation liquid.

Main Methods:

  • Saccharified wheat underwent two-stage fermentation with endemic lactobacilli.
  • Protein-rich slurry was separated by decanting or skimming.
Keywords:
clarificationcompound recoveryprotein concentratethin stillagetwo-stage fermentation

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  • Slurry was centrifuged and washed to yield PC and clarified solution.
  • PC was dried using spray, drum, or tray dryers.
  • Liquid fractions were microfiltered for compound recovery.

    • Main Results:

    • TSF produced CO2 and induced colloid separation, yielding a protein-rich slurry.
    • Washing and centrifuging increased PC protein content to 60% (w/w, db).
    • Dried PC had a water activity of 0.23-0.30 with excellent lysine availability (95%).
    • High mass recovery rates were achieved for protein (66%), glycerol (76%), 1,3-propanediol (72%), lactic acid (77%), acetic acid (74%), and glycerylphosphorylcholine (84%).

    Conclusions:

    • Two-stage fermentation is effective for producing a high-protein concentrate from wheat.
    • The process allows for efficient recovery of valuable biochemicals from fermentation byproducts.
    • This integrated approach enhances the sustainability and economic viability of wheat bioconversion.