Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent

Abstract

Defatted soy flour is a potential source of food protein, amino acids, ash and isoflavones. The supercritical carbon dioxide (SC-CO) and a traditional organic solvent extraction methods were used to remove fat from soy flour, and the quality characteristics of a control soy flour (CSF), defatted soy flour by SC-CO (DSFSC-CO) and defatted soy flour by an organic solvent (DSF-OS) were compared. The SC-CO process was carried out at a constant temperature of 45 °C, and a pressure of 40 MPa for 3 h with a CO flow rate of 30 g/min. The DSFSC-CO had significantly higher protein, ash, and amino acids content than CSF and DSF-OS. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis demonstrated that CSF and DSFSC-CO had protein bands of similar intensity and area that indicated no denaturation of protein, whereas DSF-OS showed diffuse bands or no bands due to protein denaturation. In addition to higher nutritional value and protein contents, DSFSC-CO showed superior functional properties in terms of total soluble solids content, water and oil absorption, emulsifying and foaming capacity. The SC-CO method offers a nutritionally and environmentally friendly alternative extraction processing approach for the removal of oil from high-protein food sources. It has a great potential for producing high-protein fat-free, and low-calorie content diet than the traditional organic solvent extraction method.

Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

“…In this study, results obtained for TSM and TSMD are around 22–25% higher for water holding capacity than those reported by Shao et al for whole and defatted conditions, respectively [ 14 ]. Kang et al [ 20 ] determined a water absorption of 2.06 g water/g flour for defatted soybean flour. Then, TSMD showed two times higher water absorption (4.2 g water/g flour).…”

Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties

“…Alternatively to the organic solvents, the supercritical fluid extraction (SFE) is used as a green process to extract high added value compounds from many different sources at mild temperatures without solvent residues (Mukhopadhyay, 2000). Flours of soy, oat and barley, among others, have been defatted by SCCO2 due to the numerous advantages mainly attributed to the higher quality of the extracted oils (Kang et al, 2017;Russin et al, 2011;Sibakov et al, 2015;Temelli, Stobbe, Rezaei, & Vasanthan, 2013;Walters, Lima Ribeiro, Hosseinian, & Tsopmo, 2018). In this sense, quinoa oil extracted by supercritical CO2 (SCCO2) presented higher tocopherol content and antioxidant capacity than quinoa oil extracted by reflux with hexane (Benito-Román et al, 2018;Wejnerowska & Ciaciuch, 2018).…”

“…In this sense, quinoa oil extracted by supercritical CO2 (SCCO2) presented higher tocopherol content and antioxidant capacity than quinoa oil extracted by reflux with hexane (Benito-Román et al, 2018;Wejnerowska & Ciaciuch, 2018). Supercritical CO2 extraction also minimized the impact on proteins functionality of defatted soy flours while the use of organic solvents denatured them (Kang et al, 2017). Consequently, defatted quinoa fraction, the coproduct of quinoa oil SCCO2 extraction, should be a potentially valuable raw material with still high nutritional value and free of solvents.…”

Kinetics and Characteristics of Soybean Oil and Protein Extracted by AOT Reverse Micelle Technology

“…The amino acid content of soybean proteins was determined by S433D amino acid analyzer (Sykam Co., Ltd., Germany) according to the method of Pietrysiak with some modification [22]. Proteins (10 mg) were hydrolyzed in 10 mL 6 mol/L HCl containing 3-4 drops phenol at 110 ∘ C for 22 h. Hydrolysate thus produced was filtered and its volume brought up to 50 mL with distilled water.…”