Plant Protein: Wet Fractionation & Extraction

Dry fractionation (air classification) uses pneumatic streams to separate finely milled pulse flour based on particle size and density, achieving moderate protein contents around 50-60% (Protein Concentrate). Wet fractionation solubilises proteins fully in aqueous media under mild alkaline pH, followed by decanter clarification and isoelectric precipitation or ultrafiltration, achieving ultra-pure isolates exceeding 85-90% protein with exceptional functional solubility and gelation.

Pulse flour suspensions contain insoluble cellulosic fibers and raw starch granules measuring 50 to 200 microns. SonFlow Free Flow plates feature wide corrugation channels with plate gaps spanning up to 6mm - 12mm and zero flow-obstructing contact points. The slurry sweeps through smoothly, achieving swift heat transfer up to optimal 50°C - 55°C extraction temperatures without blockage or dead zones.

The grassy, beany off-flavor characteristic of pulses arises from lipoxygenase enzymes catalyzing the oxidation of polyunsaturated lipids upon grain milling. By rapidly flashing the extracted liquor to 85°C - 90°C via SonFlow high-temperature short-time (HTST) plate exchangers, lipoxygenase enzymes are permanently inactivated before producing volatile hexanal and ketone off-odors, yielding a clean neutral taste.

Following alkaline extraction, insoluble pulse fibers and starch residues are separated by decanters as heavy dense slurries. ABEL HM pumps deliver this slurry into filter presses under pressures up to 16 bar. This intensive compression forces out all residual protein-rich liquor back into recovery loops, while discharging dry fiber filter cakes for animal feed conversion.