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Development of market with chosen crop species usable for production of protein concentrates
TŘÍŠKA, Libor
The diploma thesis deals with the development of the market for protein crops. The literature research deals one hand with the distribution and morphology of legumes, and on second hand with the structure and chemical composition of seeds of selected species (pea, soybean and lupine). The literature research also covers the production of protein concentrates and their commercialization. The practical part is mainly engaged in the analysis of market developments of selected species of legumes in the Czech Republic, especially during the years 2000 - 2015, in comparison with the market development of the individual European states (Germany, Austria, Poland, Slovakia and France). The outcome of this diploma thesis is the ordination of statistical data available in clear graphical and tabular outputs, it does not miss time series evaluation of development of individual crops in both the Czech Republic and other selected countries.
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Present possibilities of protein concentrates production from plant sources
KRISTINOVÁ, Helena
The aim of the bachelor thesis was gather information about present possibilities of proteins concentrates production from plant sources. I focused on dried pea (Pisum sativum L.), soybean (Glycine soja) and potato tuber (Solanum tuberosum L.). The protein concentrates from leguminous plants are produced by three basic processes, i.e. acid leasing (at ~pH 4.5), extracting with aqueous alcohol (60 - 90%), and denaturing the protein with moist heat before extraction with water. Pea protein is prepared from pulverized beans or shelled peas by dry or wet treatment. The acquired protein is used in food and feed industry. Soy protein concentrates are prepared from dehulled and defatted soybeans by removing most of the water-soluble, nonprotein constituents. Soy proteins are mostly used in the bakery, in the meat processing industry, in the production of dairy products and healthy food products. Proteins are used in many food products as emulsifiers. The most potatoes are grown for direct consumption, for processing into the food products and for processing of starch is due to the allocated and restrictive quotas, a smaller proportion of cultivated potatoes. In the production of the starch arise a side product PFJ (potato fruit juice). In order to isolate proteins from potato fruit juice appears to be most efficient heat coagulation of steam injection, followed by separation and precipitation of proteins and their preservation by drying. This provides a final product which is offered as a protein feed for domestic and farm animals. Emulsifying properties of undenatured potato proteins have been studied quite intensively, only industrial production of denatured proteins is limited for the one producer in the EU.
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