Canola meal valorization via acid hydrolysis to generate free amino acids

Abstract This study investigated an alternative approach to valorizing canola proteins by hydrolyzing them generate amino acids (AAs). Pre‐treatment of cold‐pressed (CP) cake and desolventized‐toasted (DT) meal with ethanol (99%, vol/vol) followed protein separation was studied as process optimizations maximize recovery higher purity. The optimum pre‐treatment conditions achieve a containing less than 1% oil reached at meal‐to‐ethanol ratio 1:4 (wt:wt) 50°C for 30 min extraction. the maximum pH 12 meal‐to‐solvent 1:10 (wt:vol), yielding 73% 33% from pre‐treated CP DT meals, respectively, in single Untreated meals were hydrolyzed 6 N HCl (protein‐to‐acid 5 mg:2 mL) 24 h 110°C. improved AA released 373 mg AA/g dry biomass (dbm) compared 279 untreated dbm. However, no improvement upon meal. Sulfuric acid examined acid. More 700 H 2 SO 4 , while proteins, 10 concentration needed closer value. Commercial can be utilized generating free AAs; however, processing history may affect yield.