The aim of this work was to produce protein hydrolysates directly from oilseed meals using an innovative and scalable extraction process, involving vacuum filtration in the solid/liquid step recovery. The protein hydrolysates produced were compared with those from the conventional centrifugation step. Such parameters as enzyme type, temperature and pH were also studied. The results suggest that the vacuum filtration process produced protein hydrolysates with higher weight yield, protein content, and protein yield than the centrifugation process in both studied meals, with higher values of 55.56% on weight yield for rapeseed meal; and 57.61 g/100 g on protein content and 71.87% on protein yield for sunflower meal. The protein fraction was also influenced by the extraction process, with a higher degree of hydrolysis, reaching a high value of 20.51% on filtration process of rapeseed meal, and lower molecular weight distribution in the protein hydrolysates from the vacuum filtration process, achieving the same angiotensin-converting inhibition activity as the protein hydrolysates from the centrifugation process. The vacuum filtration process was applied to study the fat content effect in a sunflower press cake, and no significant differences were stated in comparison with sunflower meal.

这项工作的目的是使用创新和可扩展的提取工艺直接从油籽粕中生产蛋白质水解物，包括在固体/液体步骤回收中进行真空过滤。将产生的蛋白质水解产物与来自常规离心步骤的蛋白质水解产物进行比较。还研究了酶类型、温度和pH等参数。结果表明，真空过滤工艺生产的蛋白质水解物在两种研究的粗粉中都比离心工艺具有更高的重量产量、蛋白质含量和蛋白质产量，菜籽粕的重量产量值更高，为 55.56%；葵花粕的蛋白质含量为 57.61 g/100 g，蛋白质产量为 71.87%。蛋白质部分也受到提取过程的影响，水解程度更高，达到 20 的高值。51%的菜籽粕过滤过程，真空过滤过程中蛋白质水解物的分子量分布更低，达到与离心过程中蛋白质水解物相同的血管紧张素转化抑制活性。采用真空过滤工艺研究了向日葵压饼中脂肪含量的影响，与向日葵粉相比没有显着差异。