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\begin{document}

\title{Canola meal valorization via hydrolysis for amino acid generation}



\author[1]{Janitha Wanasundara}%
\author[2]{Takuji Tanaka}%
\author[2]{Sumudu Warnakulasuriya}%
\affil[1]{Agriculture and Agri-Food Canada}%
\affil[2]{University of Saskatchewan College of Agriculture and Bioresources}%


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  \date{May 20, 2024}


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\begin{abstract}
This study investigated an alternative approach to valorizing canola
proteins by hydrolyzing them to generate amino acids (AAs).
Pre-treatment of cold-pressed (CP) cake and desolventized-toasted (DT)
meal with ethanol (99\%, v/v) followed by protein separation was studied
as process optimizations to maximize protein recovery with higher
purity. The optimum ethanol pre-treatment conditions to achieve a meal
containing less than 1\% oil was reached at a meal-to-ethanol ratio of
1:4 (w:w) and 50\selectlanguage{ngerman}°C for 30 min extraction. The protein recovery reached
the maximum at pH 12 and a meal-to-solvent ratio of 1:10 (w:v), yielding
73\% and 33\% recovery from ethanol pre-treated CP and DT meals,
respectively, in a single extraction. Untreated and ethanol pre-treated
meals were hydrolyzed with 6 M HCl (protein-to-acid ratio of 5 mg:2 mL)
for 24 h at 110°C. The ethanol pre-treatment improved AA recovery and
released 373 mg AA/g dry CP meal biomass (dbm) compared to 279 mg AA/g
untreated CP cake dbm. However, no improvement in AA recovery upon
ethanol pre-treatment of DT meal. H2SO4 was examined as an alternative
acid. More than 80\% of the total AAs of CP proteins were released with
3 M H2SO4, while for DT meal proteins, a 5 M concentration was needed to
achieve the same. Commercial canola meals can be utilized for generating
free AAs; however, the meal processing history may affect the yield.%
\end{abstract}\selectlanguage{ngerman}%



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