The use of reverse micelles for the simultaneous extraction of oil and proteins from vegetable meal

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Abstract
A method for the simultaneous extraction of oil and proteins from vegetable meals is presented. The method uses hydrocarbon reverse micelles, so that the oil is extracted directly into the hydrocarbon phase and the proteins are solubilized in the water pools of the reverse micelles. The surfactant used is bis (2-ethylhexyl) sodium sulfosuccinate (AOT) in isooctane at variable w0 values (w0 measures the amount of water in the system, where w0 = [H2O]/[AOT]). A comparison with the usual extraction methods is offered. It is shown that with the micelle system the extraction of oil is as large as with the usual methods, and it is independent of w0. However the amount and type of proteins extracted depends strongly on w0. At w0 values below 6, no protein and only low molecular weight compounds (i.e. chlorogenic acid) are extracted, at larger water content (i.e. by increasing the dimension of the micelle water pool), also proteins are solubilized in a significant amount and with a molecular weight which increases by increasing W0. The protein solubilized in the microemulsion system can be recovered into an aqueous phase with a back-transfer step.

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