Study On The Preparation Of Rubber Seed Oil And Protein Products From Rubber Seed Kernels

As a by-product of the natural rubber industry,the output of rubber seed in my country exceeds 1 million tons per year.It is rich in resources and low in price,but its utilization rate is low.Only 10%of the output is used for planting,and most of the remaining rubber seeds are discarded in rubber.In the forest.In this paper,aiming at the waste status of rubber seed resources,the extraction method and application value of rubber seed oil and rubber seed protein are explored,and the rubber seed cake residue is applied to solid-state fermentation to prepare protein feed.The dry base oil content of rubber seed kernels is 48.78%,and the protein content is 19.12%.This experiment first explored the effects of different pretreatment methods and extraction methods on the extraction rate of rubber seed oil and protein.Separation of rubber seed oil is carried out by screw pressing method and solvent extraction method.The oil extraction of rubber meal pre-dried at 105℃ by solvent extraction method can reach 95.12%oil extraction rate.Continuous alkaline extraction and enzymatic hydrolysis are used to extract rubber seed protein.The continuous alkaline extraction method can reduce the problem of reduced solubility of protein caused by protein denaturation caused by high temperature and organic solvent contact,and the maximum protein extraction rate is 91.23%.The purity of rubber seed protein is as high as 80.56%,and the molecular weight is mainly distributed between 11-63 kDa.In an alkaline environment,rubber seed protein has excellent solubility,foaming and emulsifying properties are better than soy protein,and has good oil absorption and gel strength.Using Aspergillus niger complex bacteria and Saccharomyces cerevisiae to carry out solid-state fermentation of the cake residue.Through response surface optimization simulation,under optimal fermentation conditions(fermentation days is 4 days,the ratio of material to water is 1:1,and the fermentation temperature is 32℃),the crude protein content of the fermentation product is 28.50%,and the crude fiber content is 18.03%,a decrease of 6.72%,cellulase activity was 82.26U/g.