Flaking and extrusion as mechanical treatments for enzyme‐assisted aqueous extraction of oil from soybeans

Lamsal, Buddhi P.; Murphy, Patricia A.; Johnson, Lawrence A.

doi:10.1007/s11746-006-5055-5

Cited by 110 publications

(129 citation statements)

References 15 publications

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“…It is not obvious based on these images why the addition of protease results in the increased release of oil. In the extruded material, however, the effect of protease is more pronounced, increasing yield from 68% to between 88% and 96% (1,8). Likewise, the extracted residual is drastically altered by the addition of protease ( Figure 4D).…”

Section: Microscopic Analysis Of Effects Of Comminution and Extractionmentioning

confidence: 97%

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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: Microscopic Analysis Of Effects Of Comminution and Extractionmentioning

confidence: 97%

“…The use of protease and cellulase enzymes has also had significant effects on oil extraction yield from soy flours and extrudates in processes referred to as enzyme-assisted aqueous extraction processing (EAEP) (1,6,8,9). In soy, there is an association between protein solubility and oil extraction.…”

Section: Introductionmentioning

confidence: 99%

Mechanisms of Aqueous Extraction of Soybean Oil

Campbell

Glatz

2009

J. Agric. Food Chem.

109

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“…Thermomechanical processing can be used to modify the structure of plant materials to obtain better separation or extractability of proteins (11,23,35). There are not many published studies on the effects of thermomechanical treatment of wheat and rice brans.…”

Section: Fractionation and Extraction Of Proteins From Cereal Side-stmentioning

confidence: 99%

Cereal Side-Streams as Alternative Protein Sources

et al. 2017

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Why Develop Cereal Side-Streams as New Protein Sources?There is a global need to increase dietary intake of plant protein to gain sustainability, food security, and nutritional benefits. The side-streams from cereal grain processing offer large quantities of underexploited raw materials with the potential for use in new plant-based food ingredients. Efficient use of these side-streams as food ingredients would improve processing and raw material efficiency. Moreover, the availability of new protein ingredients will create business opportunities for new plant-based food and protein product concepts and diversify consumer choices by providing new healthy food options.To harness the potential of cereal side-streams, technologically and economically feasible and sustainable technologies need to be developed for the concentration of proteins from solid and liquid material streams. Protein functionality must also be improved to develop new food concepts that meet consumer demands. New technologies are required at different processing stages. First, feasible and sustainable processes are needed to fractionate, concentrate, and isolate protein from solid and liquid cereal side-streams. Second, the technological functionality and sensory properties (e.g., solubility, emulsifying, and foaming ability) of protein-rich fractions need to be improved, and food concepts in which new protein ingredients are utilized either as performance proteins or as sources of dietary protein must be developed. At the same time, we must assess process scenarios in which protein ingredients are developed sustainably, and the basic socioeconomic performance of the product system must be evaluated. Finally, for the new business ecosystem to be viable, it is important to establish business cases, including new value chains in the food industry, for resource efficiency and sustainable plant-based protein ingredients.To realize these objectives, close collaboration throughout the value chain and new partnerships within the industry are needed. Companies from both the ingredient and food production sectors and research partners covering technology, research, and analytics should collaborate to generate novel technological concepts that will enable new business development.

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“…Proteases improved oil extraction from both soybean flour and extruded soybean flakes, but combining extrusion with enzyme treatments yielded more free oil than enzyme treating flour alone W.-G. Zhang 32 (Lamsal, et al, 2006). Enzyme-assisted aqueous extraction processing (EAEP) of extruded flakes yielded the highest oil yield, which were 96% for soybean (De Moura, et al, 2008;Wu, et al, 2009).…”

Section: Industrial Processes For the Extraction Of Edible Oil Frommentioning

confidence: 99%

“…In order to effectively increase the oil yield, some pretreatment approaches have been utilized based on aqueous enzymatic oil extraction. Sharma et al (2006) reported that the ultrasonic pre-irradiation enhanced the oil yield from 77%to 95% (w/w) using aqueous enzymatic oil extraction from almond.Proteases improved oil extraction from both soybean flour and extruded soybean flakes, but combining extrusion with enzyme treatments yielded more free oil than enzyme treating flour alone Lamsal, et al, 2006). Enzyme-assisted aqueous extraction processing (EAEP) of extruded flakes yielded the highest oil yield, which were 96% for soybean (De Moura, et al, 2008;Wu, et al, 2009).…”

mentioning

confidence: 99%

Aqueous Extraction and Nutraceuticals Content of Oil Using Industrial Enzymes from Microwave Puffing-pretreated <i>Camellia oleifera</i> Seed Powder

Zhang

2016

FSTR

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The objective of this study was to extract the oil from Camellia oleifera seeds by aqueous enzymatic oil extraction (AEOE). A novel process for extraction of oil using industrial enzymes from microwave puffingpretreated Camellia oleifera seed powder was described. The results indicated that the free oil extraction efficiency obtained with microwave-assisted extraction was very high, which the recovery yield was up to 55% (dry weight of Camellia oleifera seed). Besides, microwave pretreatment of Camellia oleifera seed increased the tocopherols (by 22.2%_ 39.4%), squalene(by 6.3% _ 29.2%) and phytosterols (by 6.7% _ 14.8%) of the oils extracted by AEOE.Moreover, a very low acid value and peroxide value of oil superior to those of oils obtained by previous works was obtained. From the obtained results, this novel process may prove to be an environment-friendly alternative to solvent extraction.Keywords: Camellia oleifera seed oil, aqueous extraction, enzyme, microwave puffing IntroductionCamellia oleifera (Theaceae) is one of the widely cultivated and important oilseed crops in China. C. oleifera seed oil is the main cooking oil in China's southern provinces, especially Hunan and Jiangxi. C. oleifera seed oil is composed mainly of unsaturated fatty acids with oleic acid (C18:1) being the predominant fatty acid (Zhang, et al., 2011). Due to its high oleic acid content and to high levels of natural antioxidants (phenols and tocopherol), C. oleifera seed oil is very resistant to peroxidation, forming few free radicals (Ye, et al., 2001). Industrial processes for the extraction of edible oil fromCamellia oleifera seeds generally involve a solvent extraction step preceded by pressing. Mechanical pressing is often associated with lower yield and more energy consumption, while the use of hexane, generally employed for oilseed extraction is being questioned because of its toxicity and flammability (Latif, et al., 2009). Safety considerations on the use of organic solvents prompted attempts in the past to develop aqueous extraction but these were unsuccessful mainly due to the low oil yields (Hagenmaier, et al., 1975).Aqueous enzymatic oil extraction (AEOE) is becoming an important alternative to hexane oil extraction, which offers many advantages compared to conventional oil extraction. With this process we can eliminate not only the use of hexane but some refining steps can also be omitted. Many papers have been published on the effects of enzymes on the extraction and characteristics of olive oil (Najafian, et al., 2009;Tabtabaei, et al., 2013). One disadvantage associated with AEOE is still a low free oil yield and a high production cost in this process,which limits industrial application of AEOE . In order to effectively increase the oil yield, some pretreatment approaches have been utilized based on aqueous enzymatic oil extraction. Sharma et al. (2006) reported that the ultrasonic pre-irradiation enhanced the oil yield from 77%to 95% (w/w) using aqueous enzymatic oil extraction from almond.Proteases improved oil extr...

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Flaking and extrusion as mechanical treatments for enzyme‐assisted aqueous extraction of oil from soybeans

Cited by 110 publications

References 15 publications

Mechanisms of Aqueous Extraction of Soybean Oil

Mechanisms of Aqueous Extraction of Soybean Oil

Cereal Side-Streams as Alternative Protein Sources

Aqueous Extraction and Nutraceuticals Content of Oil Using Industrial Enzymes from Microwave Puffing-pretreated <i>Camellia oleifera</i> Seed Powder

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