Destabilization of the emulsion formed during the enzyme-assisted aqueous extraction of oil from soybean flour

Chabrand, Ramón Morales; Glatz, Charles E.

doi:10.1016/j.enzmictec.2009.03.008

Cited by 63 publications

(57 citation statements)

References 25 publications

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“…As the solids content decreases, the yield increases. At a solid-liquid ratio of 0.10, the emulsion resulting from AEP has a multilayer protein interfacial layer of 14.5 mg/m 2 (2). Having a more dilute protein concentration in the liquid phase (i.e., at lower solid-liquid ratio) may result in decreased interfacial coverage and easier disruption.…”

Section: Assessment Of Significant Extraction Parameters For Flour Frommentioning

confidence: 99%

“…Oil droplet size is determined by stability of the oil storage organelles, i.e., oil bodies, in the extraction medium, specific energy input into the extraction medium (imparted by the agitator), and properties of the oil/ water interface. While studies on oil body isolation indicate that oil bodies are stable at the temperature and pH commonly used in AEP (50°C and pH 8-9) (13), interfacial surface proteins of cream from AEP of soy flour created at pH 8 are composed mostly of storage proteins with only minor quantities of oleosin, the primary oil body membrane protein (2). This indicates that few, if any, native oil bodies survive the extraction process, and the oil droplets may have undergone many cycles of coalescence and disruption.…”

Section: Introductionmentioning

confidence: 99%

“…While recent advances in AEP techniques have increased the recovery of free oil to 85% (1), AEP yields are still less than typical yields from industrial hexane extraction processes. AEP uses water as an extraction medium, dissolving soluble cellular materials and allowing the release of oil into the bulk liquid phase, from which the oil can be recovered by centrifugation resulting in a cream emulsion which can be broken to recover free oil (1)(2)(3). Approximately 10-15% of the oil released from the solid fraction also remains in the aqueous fraction as an emulsion stable toward creaming (1).…”

Section: Introductionmentioning

confidence: 99%

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Mechanisms of Aqueous Extraction of Soybean Oil

Campbell

Glatz

2009

J. Agric. Food Chem.

109

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Aqueous extraction processing (AEP) of soy is a promising green alternative to hexane extraction processing. To improve AEP oil yields, experiments were conducted to probe the mechanisms of oil release. Microscopy of extruded soy before and after extraction with and without protease indicated that unextracted oil is sequestered in an insoluble matrix of denatured protein and is released by proteolytic digestion of this matrix. In flour from flake, unextracted oil is contained as intact oil bodies in undisrupted cells, or as coalesced oil droplets too large to pass out of the disrupted cellular matrix. Our results suggest that emulsification is an important extraction mechanism that reduces the size of these droplets and increases yield. Protease and SDS were both successful in increasing extraction yields. We propose that this is because they disrupt a viscoelastic protein film at the droplet interface, facilitating droplet disruption. An extraction model based on oil droplet coalescence and the formation of a viscoelastic film was able to fit kinetic extraction data well. KeywordsAqueous processing, protein, oil, soybeans, extraction, enzyme Aqueous extraction processing (AEP) of soy is a promising green alternative to hexane extraction processing. To improve AEP oil yields, experiments were conducted to probe the mechanisms of oil release. Microscopy of extruded soy before and after extraction with and without protease indicated that unextracted oil is sequestered in an insoluble matrix of denatured protein and is released by proteolytic digestion of this matrix. In flour from flake, unextracted oil is contained as intact oil bodies in undisrupted cells, or as coalesced oil droplets too large to pass out of the disrupted cellular matrix. Our results suggest that emulsification is an important extraction mechanism that reduces the size of these droplets and increases yield. Protease and SDS were both successful in increasing extraction yields. We propose that this is because they disrupt a viscoelastic protein film at the droplet interface, facilitating droplet disruption. An extraction model based on oil droplet coalescence and the formation of a viscoelastic film was able to fit kinetic extraction data well.

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Section: Assessment Of Significant Extraction Parameters For Flour Frommentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Mechanisms of Aqueous Extraction of Soybean Oil

Campbell

Glatz

2009

J. Agric. Food Chem.

109

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“…Each thimble was filled with 5 g of the COS flour Although recent advances in AEP techniques have increased the recovery of free oil to 85% (Moura et al, 2008;Zhang et al, 2012;Sant'Anna et al, 2003), AEP yields from industrial hexane extraction processes are still less than typical. AEP uses water as an extraction medium, which dissolves soluble cellular materials and allows for the release of oil into the bulk liquid phase, from which the oil can be recovered by centrifugation, resulting in a cream emulsion which can be broken down to recover free oil (Moura et al, 2008;Chabrand et al, 2008;Chabrand and Glatz, 2009). Approximately 10-15% of the oil released from the solid fraction also remains in the aqueous fraction as an emulsion which is stable toward creaming (Moura et al, 2008).…”

Section: Hexane Extractionmentioning

confidence: 99%

A novel process for the aqueous extraction of oil from <i>Camellia oleifera</i> seed and its antioxidant activity

Yu¹,

Li²,

Du³

et al. 2013

Grasas y Aceites

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Aqueous extraction is a promising green alternative to hexane extraction. This study used a salt effect-aided aqueous extraction process (AEP-SE) for extracting Camellia oleifera seed oil (COSO) to improve oil extractability and avoid emulsification in the aqueous system. The highest oil extractability rate of 88.8% was obtained under 1.48 mol L^–1 sodium carbonate, a solution-to-flour ratio of 3.85, and 3.23h of extraction time with the quality of the aqueous system-extracted oil being similar to those of a commercial sample of COSO and hexane-extracted oil in terms of color, iodine value and saponifcation value, although its moisture content was higher. Furthermore, the free fatty acid content of the aqueous system-extracted oil was lower than that of the solvent-extracted oil. The values of the inibihitory concentration at 50% of oil obtained by AEP-SE and organic solvent extraction as measured by DPPH scavenging activity essay, were 2.27 mg/mL and 3.31 mg/mL. AEP-SE is therefore a promising environmentally friendly method for the large-scale preparation of COSO.

La extracción acuosa es una alternativa verde muy prometedora a la extracción con hexano. En este estudio se utilizó como ayuda en el proceso de extracción acuosa (AEP-SE) el efecto de una sal para la extracción de aceite de semilla de Camellia oleifera (COSO) para mejorar la extractabilidad y evitar la formación de emulsiones en el sistema acuoso. La mayor velocidad de extracción de aceite, 88,8%, se obtuvo con una concentración de carbonato de sodio de 1,48 mol L^–1, una relación de solución a la harina de 3,85, y 3.23h de tiempo de extracción, con una calidad del aceite extraído con el sistema acuoso similares a los de una muestra comercial de COSO extraida con hexano, en términos de índice de yodo, de color, y de índice de saponificación, aunque su contenido en humedad fue mayor. Además, el contenido de acidez libre del aceite extraido con el sistema acuoso fué menor que la del aceite extraído con disolvente. Los valores de la concentración inibihitoria al 50% del aceite obtenido por el AEP-SE y extracción con disolvente orgánico, medido por el ensayo de DPPH actividad de barrido, fueron 2,27 mg mL_–1 y 3,31 mg mL_–1. Por lo tanto, AEP-SE es un método favorable al medio ambiente, prometedor para la preparación a gran escala de COSO

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“…[45] extracted total phenolic contents from five citrus peels (Yen Ben lemon, Meyer lemon, grapefruit, mandarin and orange) by EAAE using different enzymes and the recovery was highest with celluzyme MX enzyme. Considerable improvements have been recently achieved in enzyme assisted aqueous extraction, processing of extruded soybean flakes [46,47] and soybean flour [48] but still not satisfactory achievement was getting. While the most advanced EACP for extracting extruded soybean flakes with the aid of a protease enzyme in a countercurrent two-stage strategy resulted in higher oil extraction yield of 99% as an extrusion process broken the cell wall which enhances the reaction rate of protease, an unstable emulsion obtained during the process was easily demulsified by adjusting the pH of the emulsion to the isoelectric point of the soy proteins (4.5) [19,47,49].…”

Section: Pulsed-electric Field Extraction (Pef)mentioning

confidence: 99%

Novel Eco-Friendly Techniques for Extraction of Food Based Lipophilic Compounds from Biological Materials

Ae¹,

Singh²,

Nc³

et al. 2016

Nat Prod Chem Res

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Plant-based lipophilic compounds such as edible oils, phytochemicals, flavors, fragrances and colours are valuable products in the food, pharmaceutical and chemical industry. Extraction is one of the key processing steps in recovering and purifying lipophilic ingredients contained in plant-based materials. Lipophilic compounds are found in the cells of oil bearing plant seeds. Solvent extraction is the most common commercially used extraction method for low oil content materials. Solvent extraction has more extractability than existing commercial methods, but it also passes serious limitations and environmental issues. The Environmental Protection Agency has been much concerned regarding safety and environmental emissions associated with hexane usage in the solvent extraction process. Bio-solvents resulting from renewable raw materials and in particular from the biomass may become a solution of the existing problem. But the existing conventional extraction methods cannot respond to such solvent and hence need for new novel "Green" extraction technology having potential to overcome all limitations of existing technologies. This review will discuss the various possible novel eco-friendly extraction methods, their scientific concepts, principles, challenges, limitations and technological effort needed for successful implementation at the production scale.

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Destabilization of the emulsion formed during the enzyme-assisted aqueous extraction of oil from soybean flour

Cited by 63 publications

References 25 publications

Mechanisms of Aqueous Extraction of Soybean Oil

Mechanisms of Aqueous Extraction of Soybean Oil

A novel process for the aqueous extraction of oil from <i>Camellia oleifera</i> seed and its antioxidant activity

Novel Eco-Friendly Techniques for Extraction of Food Based Lipophilic Compounds from Biological Materials

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