1. Extraction of Peptides and Amino Acids Wim Mulder Sustoil, Foggia 24 April 2009

2. Composition oil cakes Extraction of peptides and amino acids relevant for rapeseed and sunflower cake

3. Amino Acids Nutritional value Taste Physiological/chemical characteristics Production Chemical Enzymatic Fermentation Extraction Human food Animal feed Oil cakes Hydrolysi s

4. Protein hydrolysis Complete hydrolysis 6 n HCl, 110°C, 24 hours 5 n NaOH, 100°C, 18 hours Salts incorporated Destruction amino acids Enzymatic hydrolysis Peptides Immobilised enzymes

5. Extraction before oil recovery rapeseed or sunflower seed rest seedspeptides and amino acids aqueous hydrolysis oil pressing fractionated amino acids

6. Extraction after oil recovery rapeseed or sunflower press cake soluble proteins peptides and amino acids acidic/alkaline extraction enzymatic hydrolysis peptides and amino acids aqueous hydrolysis fractionated amino acids

7. Simultaneous extraction

8. Chemicals from amino acids

9. Biobased route for butanediol Biomass Proteins Sugars Amino acids Other/rest amino acids for food, feed or chemicals 1,4-buanediolSuccinic acid

10. Conclusions Biorefinery on protein-rich cakes Extraction processes Chemical Enzymatic Use of proteins/peptides requires mild oil extraction Production of biobased chemicals is important Research necessary Obtaining amino acids Fractionation of amino acids

11. Remarks/questions © Wageningen UR