Dry fractionation for plant based protein extraction
A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.
1. A method for generating a chickpea protein concentrate product, the method comprising:
milling a chickpea flour to generate milled flour;
generating a first protein concentrate from the milled flour using a first air classifier;
processing the first protein concentrate to generate a protein rich curd;
generating a neutral hydrolyzed protein slurry by mixing the protein rich curd with a base, an enzymatic cocktail and water;
generating a homogenized protein slurry from the neutral hydrolyzed protein slurry;
generating a cooled protein slurry by pasteurizing the homogenized protein slurry generated from the neutral hydrolyzed protein slurry; and
extracting the chickpea protein concentrate product from the cooled protein slurry.
2. The method of claim 1 further comprising:
generating a first starch concentrate from the air classifier;
generating a second protein concentrate using the first starch concentrate with a second air classifier; and
generating a second protein rich curd using the second protein concentrate.
3. The method of claim 2 further comprising:
generating a second starch concentrate using the second air classifier; and
recycling at least one of the first starch concentrate and the second starch concentrate back to the first air classifier.
4. The method of claim 1 , wherein the milling the chickpea flour is performed using a jet mill.
5. The method of claim 1 , wherein generating the protein rich curd comprises:
mixing the first protein concentrate with water to generate a protein concentrate mixture;
separating the protein concentrate mixture to extract the protein rich curd therefrom.
6. The method of claim 5 further comprising:
additionally mixing the protein concentrate mixture with an enzyme mixture and an acid; and
separating sugar and water from the protein concentrate mixture.
7. The method of claim 5 further comprising:
additionally mixing the protein concentrate mixture with a base;
separating the protein concentrate mixture having the base therein, to extract a solubilized protein rich stream;
mixing the solubilized protein rich stream with an acid; and
extracting the protein curd from the solubilized protein rich stream having the acid mixed therewith.
8. The method of claim 5 further comprising:
additionally mixing the protein concentrate with a first acid;
separating the protein concentrate mixture having the acid therein, to extract an intermediate protein rich curd;
mixing the intermediate protein rich curd with a second acid; and
extracting the protein rich curd from the intermediate protein rich curd having the acid mixed therewith.
9. The method of claim 1 , wherein the chickpea flour is de-oiled prior to milling.