Reseach of Fine Grinding in Soybean Protein Enrichment Application

• Main Authors: Chih-An Chien, 簡志安
• Other Authors: 方旭偉
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/x9zkku

碩士 === 國立臺北科技大學 === 生物科技研究所 === 101 === Since the economical development of emerging countries in the world, the rising global demand of aquaculture and seafood as animal protein source of food has became a new trend. But, the general animal protein source in current aquaculture feed - fishmeal, has facing shortage in volume due to El Nino phenomenon, and therefore induced the raising of price in recent years. To satisfying the continuous rising demand of fishmeal, it makes the overfishing problem and has been considering to impacts the marine ecosystem, and also impacts the development of whole aquaculture industries. Using plant protein to replace animal protein in aquaculture feed has been researched and useful, soybean is the most productive candidate because of total harvest volume and relative advantage in nutrition value. The soybean product - soy protein concentrate is applied to be the role in purpose for replacing fishmeal as general protein source in the future. Currently, the general methods to produce soy protein concentrate including dilute acid washing, alcohol extraction, those wet method produced lots of waste water and polluted air, and their subsequent processing especially drying process, is high in energy cost while in the world’s energy depletion situation. Using fine grinding and particle size separation technique for plant protein separation has been researched for some plant legumes, selective grinding phenomenon occurred in fine grinding process could be applicable in protein enrichment purpose. We used repeated impact mill combined with a leveled particle size classification, to compared the liberation of soybean meal under different impact conditions. We found fine grinding method could make liberation with soybean meal, which separated coarse fraction with 42.72% in protein content and fine fraction in 57.24%. However, although we found liberation occurred with soybean meal, using a single fine grinding-classification step to achieved the purpose of soy protein concentrate production is not succeed.