A laboratory process exists for the extraction of kafirin protein from sorghum grain in order to form kafirin encapsulating microparticles. This laboratory process extracts approximately 2 g of protein and takes in excess of 60 hours from start to finish. A scaled-up extraction process based on the current laboratory process, consisting of a 100 L extraction vessel, was established in order to extract large volumes of kafirin protein from sorghum grain. Approximately 2.5 kg of kafirin protein, which contained approximately 80 % protein after defatting, was extracted from red sorghum grain. This blended kafirin protein, which was the product of combining 9 batches done on the up-scaled process, was needed in order to obtain a consistent base raw material for further experimentation. The blended kafirin was used to investigate the formation of kafirin encapsulating microparticles. This was achieved by means of the solvent phase separation technique with acetic acid as the solvent phase. A series of experiments, selected from a partial factorial design, were used to screen how the formation of microparticles was affected by various parameters. The parameters investigated were solvent to protein ratio, stirring speed, water addition rate and number of water droplets. The morphology of the various microparticles produced was analysed by means of light microscopy, FTIR and particle size analysis, and the different formed microparticles characterised. From the screening partial factorial experimental design, it was determined that the acetic acid concentration was crucial for the formation of microparticles. Microparticles did not form at a low mass ratio (2.3) of glacial acetic acid solvent to protein. Water addition rate and stirring rate also affected microparticle formation while the number of water droplets was insignificant. Therefore, using a high solvent to protein mass ratio (6.8), additional refined partial factorial experiments were conducted. These experiments focused on the effect of water addition rate and stirring speed on the final kafirin microparticle size. Ultimately, a polynomial model was developed to predict the final kafirin microparticle size using only the water addition rate and stirring speed as inputs. The model had an R2 value of 0.986 and was found to relatively accurate during validation. The model also identified that three distinct regions existed within the workspace: _ A region containing large particles due to protein mass agglomeration and crosslinking, which occurs at low stirring speeds (< 400 rpm) and high water addition rates (> 5 mL/min) _ A region where only small individual microparticles exist, which occurs at high stirring speeds (< 800 rpm) and low water addition rates (> 2 mL/min) _ A region where moderate particles existed as uniform agglomerates of the microparticles, which occurs at moderate stirring speeds (+- 600 rpm) and moderate water addition rates (+- 3.5 mL/min) Ultimately these kafirin microparticles, prepared from protein extracted in an up scaled process, were used to form qualitative microparticle films. The microparticle films were made without plasticiser and without dewatering the microparticles. Furthermore these films were made from microparticles in the regions identified in the model. This qualitative film formation showed that agglomerated microparticles can form films. This could be beneficial for the feasibility of a commercialised process for kafirin microparticle films since the production time would be shorter and less energy intensive. / Dissertation (MEng)--University of Pretoria, 2016. / Chemical Engineering / MEng / Unrestricted
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/66261 |
| Date | January 2016 |
| Creators | Da Silva, Marcio Faria |
| Contributors | Labuschagne, F.J.W.J. (Frederick Johannes Willem Jacobus), u04405188@tuks.co.za |
| Publisher | University of Pretoria |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Dissertation |
| Rights | © 2018 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. |
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