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DEVELOPMENT OF TECHNOLOGY FOR THE PROCESSING OF BEANS IN PROTEIN PRODUCTS AND BIOFUEL

Victoria Silchenko, E. A. Prutenskaya, Esther Sulman, Аntonina А. Stepacheva, Mikhail G. Sulman

First published: 2020-09-20https://doi.org/10.5593/sgem2020/6.1/s25.030View metrics

Abstract

In this work, we propose technology for processing protein-containing products - beans into protein components for nutrition, also the use of waste after protein in the energy industry. The technology includes several stages: extraction, separation of fractions, precipitation, concentration. The optimal conditions for each stage of the technological process were selected (the ratio of the sample to the extracting substance, pH, water module, volume of precipitant, the volume of washing fractions, drying conditions). The received substances were studied for protein, lipids, starch, phosphates. Amylolytic activity on pancreatic ?-amylase and ?-amylase of Aspergillus oryzae was studied in protein substances, and the sizes of the obtained particles were recognized. Starch-containing waste was fermented to produce bioethanol; Saccharomyces was used for the process. This technology is promising, low-cost, and energy-conservative. The development of the technology is aimed at the decision of the fundamental problems of the food and pharmaceutical industries, for example, developing new functional products, studying the processes of optimizing the composition of biomass (secondary starch-containing waste - bean meal) and processing it into fuel.

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Publication details

Title
DEVELOPMENT OF TECHNOLOGY FOR THE PROCESSING OF BEANS IN PROTEIN PRODUCTS AND BIOFUEL
Authors
Victoria Silchenko, E. A. Prutenskaya, Esther Sulman, Аntonina А. Stepacheva, Mikhail G. Sulman
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 20th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2020, Nano, Bio, Green and Space: Technologies for Sustainable Future
Publisher
STEF92 Technology
Year
2020
Pages
231-236
SWS Citekey
Silchenko202025231236
ISSN
1314-2704
ISBN
978-619-7603-12-5
Language
en
Publication type
Conference Paper
Keywords
grain beansextraction?-amylasebiofuel
References3

  1. Mitchell, D.C.; Lawrence, F.R.; Hartman, T.J.; Curran, J.M. Consumption of dry beans, peas, and lentils could improve diet quality in the US population. J. Am. Diet. Assoc. 2009, 109, 909–913

  2. Hac?sefero?ullar?, H.; Gezer, I.; Bahtiyarca, Y.C.H.O.; Menge?, H.O. Determination of some chemical and physical properties of Sak?z faba bean (Vicia faba L. Var. major). J. Food Eng. 2003, 60, 475–479.

  3. Alonso, R.; Or?e, E.; Marzo, F. Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds. Food Chem. 1998, 63, 505–512.

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