Influence of the development stage of the plant biomass for protein yield in a green biorefinery

Transcription

1 Influence of the development stage of the plant biomass for protein yield in a green biorefinery M a r i a Santamaria F e r n a n d e z N a n n a K a r k o v Yt t i n g M e t t e L ü b e c k RRB CONFERENCE, POLAND 2017

2 PURPOSE OF THE STUDY Assess the effect of the PLANT BIOMASS type and DEVELOPMENTAL STAGE of the plant biomass at harvesting on the PROTEIN CONCENTRATE YIELD and RECOVERY OF PROTEINS from the biomass into the protein concentrate.

3 THREE DIFFERENT PLANT BIOMASSES CHICORY RED CLOVER TIMOTHY Perennial herbaceous plant Cultivated for human consumption salads or coffee substitute Forage crop high digestible due to low fiber content Perennial herbaceous plant Legume fixes N, helps improving soil quality Used as fodder crop Perennial grass native to most Europe Grown as cattle feed and as hay for horses Relatively high fiber content

4 DIFFERENT DEVELOPMENTAL STAGES

5 DIFFERENT DEVELOPMENTAL STAGES Plant Development stage DM CP biomass (DS) (%) (%DM) Chicory DS1 Elongation Main shoot begins to elongate DS2 Elongation 5 to 9 internodes elongated DS3 Inflorescence emergence 1st individual flowers of secondary inflorescence visible (still closed) Red clover DS1 Elongation 40 % of full height DS2 Inflorescence emergence Full length, buds visible in some plants DS3 Flowering halfway to full flowering Timothy DS1 Elongation 2 nd internode detectable DS3 Earing Ear 70 % passed

6 SCREW PRESSING OF FRESLY HARVESTED BIOMASS

7 EFFICIENCY OF SCREW PRESSING % % %

8 GREEN JUICES PROTEIN SOUCES AND FERMENTATION SUBSTRATES Plant biomass DM (%) Proteins (g/l) Glucose (g/l) Sugars* (g/l) Chicory DS DS DS Red clover DS DS DS Timothy DS DS *Sum of glucose, xylose-fructose, arabinose and cellobiose.

9 Glucose and lactic acid concentration (g/l) ph Glucose and lactic acid concentration (g/l) ph Glucose and lactic acid concentration (g/l) ph LACTIC ACID FERMENTATION IN GREEN JUICES A. CHICORY B. RED CLOVER C. TIMOTHY Time (hours) Time (hours) Time (hours) Figure 1. Evolution of ph (grey), glucose (black) and lactic acid (white) during fermentation of green juices from chicory (A), red clover (B) and timothy (C) at DS1 (circle), DS2 (square) and DS3 (triangle). Bars show standard deviation for all results.

10 FERMENTATION - CENTRIFUGATION

11 EFFICIENCY OF THE FERMENTATION - CENTRIFUGATION Protein recovery in the protein concentratres after the fermentation - centrifugation was 72-83%

12 OVERALL PROCESS RECOVERIES 36-40% 40-42% 24-26% 16-18% 6 % 5-8%

13 FEEDING QUALITY IN DRY PROTEIN PRODUCT Essential aminoacids for poultry g/kg DM Arg Cys His Ile Leu Lys Met Phe Thr Val Soybeans Red clover DS DS DS

14 FEEDING QUALITY IN DRY PROTEIN PRODUCT

15 CONCLUSIONS Robustness of the fermentation-centrifugation method recovery of proteins between 72-86% Up to 42% of proteins in the fresh biomass were recovered in the protein concentrate very similar recoveries in chicory and red clover. Red clover most suitable for a green biorefinery: Highest protein concentrate yields (18-21%) Balanced amino acid compostion, comparable with soybeans Dry protein product contained 35-42% of proteins

16 - P E T E R P E R S ON