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Hampans framtid som livsmedel : En studie som proteininnehåll och utbyte av protein vid extraktion

Borg, Fabian LU and Dahlberg, Viktor LU (2024) YTHL05 20241
Livsmedelsteknik (kandidat)
Food Science
Abstract (Swedish)
Hampapresskaka är en restprodukt som uppstår vid produktion av hampfröolja. Intresset för
denna restprodukt har successivt ökat i takt med att forskningsvärlden letar efter nya hållbara
proteinsubstitut. En metod som används för att isolera proteinet i hampapresskaka är pH-skift
extraktion. Tidigare studier har redan undersökt vilka parametrar som ger det optimala utbytet
av protein mellan material och protein-isolat.

Ett urval av hampapresskaka med tre olika odlingsursprung gjordes inför försöken för att se
om några skillnader kunde observeras i resultaten baserat på ursprunget. Extraktioner i
laboratorieskala baserade på optimala parametrar utfördes sedan på de tre urvalen med en
implementering av förbehandlingar. Genom en... (More)
Hampapresskaka är en restprodukt som uppstår vid produktion av hampfröolja. Intresset för
denna restprodukt har successivt ökat i takt med att forskningsvärlden letar efter nya hållbara
proteinsubstitut. En metod som används för att isolera proteinet i hampapresskaka är pH-skift
extraktion. Tidigare studier har redan undersökt vilka parametrar som ger det optimala utbytet
av protein mellan material och protein-isolat.

Ett urval av hampapresskaka med tre olika odlingsursprung gjordes inför försöken för att se
om några skillnader kunde observeras i resultaten baserat på ursprunget. Extraktioner i
laboratorieskala baserade på optimala parametrar utfördes sedan på de tre urvalen med en
implementering av förbehandlingar. Genom en förbehandling av råmaterialet bestående av
ultraljud och fermentering var syftet att ytterligare optimera befintlig extraktionsprocess.

Resultaten har visat att genom ultraljudsbehandling av råmaterialet kan det procentuella
utbytet ökas vid pH-skift extraktion. En ökning på 7,9% kunde observeras vid försök utförda
på ett av urvalen. Fermentering har vid samtliga försök minskat det procentuella utbytet.
Däremot har dessa resultat bidragit med diskussionsunderlag för framtida forskning.

Några definitiva slutsatser kopplade till ursprunget har inte kunnat dras, utan har enbart
använts som diskussionsunderlag. Inga definitiva slutsatser har kunnat dras av
extraktionsresultaten utan bör i stället användas som framtida forskningsunderlag. (Less)
Abstract
Hemp press cake is a by-product that forms during the production of hempseed oil. Interest in
this by-product has gradually increased as the research community seeks sustainable protein
substitutes. A method used to isolate the protein in hemp press cake is pH-shift extraction.
Studies prior to this have already investigated the parameters that yield the optimal protein
yield between material and protein isolate.

A selection of hemp press cake from three different cultivation origins was made before the
experiments to see if any differences could be observed in the results based on the origin.
Extractions on a laboratory scale based on optimal parameters were then carried out on the
three selections with an implementation of... (More)
Hemp press cake is a by-product that forms during the production of hempseed oil. Interest in
this by-product has gradually increased as the research community seeks sustainable protein
substitutes. A method used to isolate the protein in hemp press cake is pH-shift extraction.
Studies prior to this have already investigated the parameters that yield the optimal protein
yield between material and protein isolate.

A selection of hemp press cake from three different cultivation origins was made before the
experiments to see if any differences could be observed in the results based on the origin.
Extractions on a laboratory scale based on optimal parameters were then carried out on the
three selections with an implementation of pre-treatments. Through pre-treatment of the raw
material consisting of ultrasound and fermentation, the aim was to further optimize the
existing extraction method.

The results have shown that through ultrasound treatment of the raw material, the percentage
yield can be increased during pH-shift extraction. An increase of 7,9 % was observed in
experiments conducted on one of the selections. Fermentation decreased the percentage yield
in all experiments. However, these results have provided discussion material for future
research.

No definitive conclusions related to the origin could be drawn, instead it has been used for
hypothetical discussions. For the process of extraction, no definitive conclusions could be
drawn. Instead, these results should be used as a basis for future research. (Less)
Please use this url to cite or link to this publication:
author
Borg, Fabian LU and Dahlberg, Viktor LU
supervisor
organization
course
YTHL05 20241
year
type
M2 - Bachelor Degree
subject
keywords
Hampa, Ultraljud, Fermentering, L.Plantarum 299v, Extraktion, pH-skift, Livsmedelsteknik
language
Swedish
id
9160409
date added to LUP
2024-06-11 09:53:00
date last changed
2024-06-11 09:53:00
@misc{9160409,
  abstract     = {{Hemp press cake is a by-product that forms during the production of hempseed oil. Interest in
this by-product has gradually increased as the research community seeks sustainable protein
substitutes. A method used to isolate the protein in hemp press cake is pH-shift extraction.
Studies prior to this have already investigated the parameters that yield the optimal protein
yield between material and protein isolate.

A selection of hemp press cake from three different cultivation origins was made before the
experiments to see if any differences could be observed in the results based on the origin.
Extractions on a laboratory scale based on optimal parameters were then carried out on the
three selections with an implementation of pre-treatments. Through pre-treatment of the raw
material consisting of ultrasound and fermentation, the aim was to further optimize the
existing extraction method.

The results have shown that through ultrasound treatment of the raw material, the percentage
yield can be increased during pH-shift extraction. An increase of 7,9 % was observed in
experiments conducted on one of the selections. Fermentation decreased the percentage yield
in all experiments. However, these results have provided discussion material for future
research.

No definitive conclusions related to the origin could be drawn, instead it has been used for
hypothetical discussions. For the process of extraction, no definitive conclusions could be
drawn. Instead, these results should be used as a basis for future research.}},
  author       = {{Borg, Fabian and Dahlberg, Viktor}},
  language     = {{swe}},
  note         = {{Student Paper}},
  title        = {{Hampans framtid som livsmedel : En studie som proteininnehåll och utbyte av protein vid extraktion}},
  year         = {{2024}},
}