Enzyme‐Assisted Aqueous Extraction of Oil from Isolated Oleosomes of Soybean Flour

Towa, Lili T.; Kapchie, Virginie N.; Hauck, Catherine C.; Murphy, Patricia A.

doi:10.1007/s11746-009-1503-3

Cited by 22 publications

(18 citation statements)

References 28 publications

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“…They were identical in size to the oleosomes in situ [1][2][3][4][5][6]31]. The isolated oleosomes were subjected to freeze/thaw or heating, and did not release free oil as would be expected for an oil-in-water emulsion stabilized by soy protein and lecithin [20,30,33,34]. Our results demonstrated that the scale-up of our fractionation process does not affect the size or and shape of isolated oleosomes.…”

Section: Microstructuressupporting

confidence: 51%

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Pilot Plant Recovery of Soybean Oleosome Fractions by an Enzyme‐Assisted Aqueous Process

Towa¹,

Kapchie²,

Hauck³

et al. 2011

J Americ Oil Chem Soc

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An aqueous enzymatic procedure for oleosome fractionation from 25 g of soy flour was developed in our laboratory. This fractionation procedure was evaluated with 75 kg using pilot plant equipment to evaluate the effect of the scale-up on the recovery, proximate composition, soybean storage protein profiles, and subcellular microstructure of oleosome fractions. The process included enzymatic hydrolysis, grinding, and centrifugation, respectively. Pilot-scale grinding and centrifugation of the slurry were accomplished with a Stephan Ò Microcut mill grinder and a three phase decanter. A blender and swinging bucket rotor were used for the laboratory-scale fractionation. The oleosome fractions recovered in the pilot plant were similar in oil and protein content to those obtained in the laboratory. The pilot-scale process resulted in a significantly higher oil yield of 93.40% as total oleosomes compared to that of 76.83% achieved in the laboratory. Urea-SDS gel electrophoresis of proteins extracted from the oleosomes and supernatant from the pilot-scale fractionation had similar profiles to those obtained in the laboratory. Electron microscopy verified that the structure of isolated oleosomes was virtually identical with that of in situ oleosomes. This work confirms that large-scale fractionation of oleosomes from full fat soybean flour can be accomplished.

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Section: Microstructuressupporting

confidence: 51%

“…We focused on the recovery rather than the purification of oleosome fractions. We have already demonstrated that oil from isolated oleosomes may be quantitatively recovered [20].…”

Section: Introductionmentioning

confidence: 97%

Pilot Plant Recovery of Soybean Oleosome Fractions by an Enzyme‐Assisted Aqueous Process

Towa¹,

Kapchie²,

Hauck³

et al. 2011

J Americ Oil Chem Soc

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View full text Add to dashboard Cite

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“…The major quality traits that were determined were not only their chemical components, but also the mycotoxins or adulterants from outside. It has been recognized that chemical parameters, such as oil and saccharides (such as fructose, glucose, and lactose) in soybean flour and milk powder, can be successfully determined using enzyme‐assisted aqueous and high‐performance liquid chromatography (HPLC) (Chávez‐Servı́n and others ; Towa and others ). Other biological techniques based on sensitive wheat‐specific polymerase chain reaction system, restriction fragment length polymorphism (RFLP) analysis, and lab‐on‐a‐chip capillary gel electrophoresis (LOC‐CGE) have also been utilized for the quantitative detection of adulterant particles in food powders (von Büren and others ; Mayer and others ).…”

Section: Introductionmentioning

confidence: 99%

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Sun

2017

Comp Rev Food Sci Food Safe

138

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Fourier transform infrared (FT-IR) and Raman and hyperspectral imaging (HSI) techniques have emerged as reliable analytical methods for effectively characterizing and quantifying quality attributes of different categories of powdery food products (such as milk powder, tea powder, cocoa powder, coffee powder, soybean flour, wheat flour, and chili powder). In addition to the ability for gaining rapid information about food chemical components (such as moisture, protein, and starch), and classifying food quality into different grades, such techniques have also been implemented to determine trace impurities in pure foods and other properties of particulate foods and ingredients with avoidance of extensive sample preparation. Developments of corresponding quality evaluation systems based on FT-IR, Raman, and HSI data that measure food quality parameters and ensure product authentication, would bring about technical and economic benefits to the food industry by enhancing consumer confidence in the quality of its products. Accordingly, a comprehensive review of the mushrooming spectroscopy-based FT-IR, Raman, and HSI literature is carried out in this article. The spectral data collected, the chemometric methods used, and the main findings of recent research studies on quality assessments of powdered materials are discussed and summarized. Providing a review in such a flourishing research field is relevant as a signpost for future study. The conclusion details the promise of how such noninvasive and powerful analytical techniques can be used for rapid and accurate determinations of powder quality attributes in both academical and industrial settings.

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“…Enzyme preparations hydrolyse and rupture the cell wall constituents and improve the release of intracellular contents. AEE technology has been applied for oils extraction from seed crops, such as pumpkin (Jiao et al, 2014), oil palm fruit (Teixeira et al, 2013), bayberry (Zhang et al, 2012), peanut Jiang et al, 2010), watermelon , sesame (Latif & Anwar, 2011), flax (Long et al, 2011), wheat (Li et al, 2010), and soybean (Towa et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology

et al. 2019

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The aqueous enzymatic extraction (AEE) of oil from shrimp processing by-products was investigated. Four kinds of proteases, including alkaline protease, neutral protease, flavor protease and compound protease, were applied to hydrolysis shrimp processing by-products. The results showed that flavor protease was the best hydrolysis enzyme for shrimp processing by-products to obtain high oil recovery. The influences of four factors, including enzyme amount, liquid/solid ratio, hydrolysis time and hydrolysis temperature, on shrimp oil extraction yield were also studied. The flavor enzyme hydrolysis condition was optimized as followingI: enzyme amount of 2.0% (w/w), liquid/solid ratio of 9.0ml/g, hydrolysis time of 2.6 h and hydrolysis temperature of 50 °C. Under these optimum hydrolysis conditions, the experimental oil extraction yield was 88.9%.

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Enzyme‐Assisted Aqueous Extraction of Oil from Isolated Oleosomes of Soybean Flour

Cited by 22 publications

References 28 publications

Pilot Plant Recovery of Soybean Oleosome Fractions by an Enzyme‐Assisted Aqueous Process

Pilot Plant Recovery of Soybean Oleosome Fractions by an Enzyme‐Assisted Aqueous Process

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology

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