Flaking as a Pretreatment for Enzyme‐Assisted Aqueous Extraction Processing of Soybeans

Moura, J. M. L. N. de; Almeida, Neiva Maria de; Jung, Stéphanie; Johnson, Lawrence A.

doi:10.1007/s11746-010-1626-6

Cited by 20 publications

(39 citation statements)

References 22 publications

(30 reference statements)

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“…Studies reported that cell walls together with the newly formed protein network from extrusion inhibit the release of oil [4,24,25]. Although extrusion can completely disrupt cell walls, different varieties of seeds require different extrusion conditions, such as, barrel temperature, feed moisture, and screw rotational speed [26,27]. In addition, the composition and confirmation of the formed protein network of each seed may not the same; therefore, using one variety of protease (Alcalase 2.4 L in the current study) to hydrolyze these protein networks may not result in the same degrees of protein hydrolyze.…”

Section: Model Fittingmentioning

confidence: 99%

Simplex‐Centroid Mixture Design Applied to the Aqueous Enzymatic Extraction of Fatty Acid‐Balanced Oil from Mixed Seeds

Zhang

Wang

et al. 2012

J Americ Oil Chem Soc

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A one‐step method was developed to extract oil from a mixture of soybeans, peanuts, linseeds, and tea seeds using an aqueous enzymatic method. The proportion of the four seeds was targeted in accordance with a fatty acid ratio of 0.27 (SFA, saturated fatty acid(s)): 1 (MUFA, monounsaturated fatty acid(s)): 1 (PUFA, polyunsaturated fatty acid(s)), and the oil extraction yield was maximized by applying the simplex‐centroid mixture design method. Three models were developed for describing the relationship between the proportion of the individual seeds in the mixture, the fatty acid ratio in the extracted oil, and the oil extraction yield, respectively. The developed models were then analyzed using an ANOVA and were found to fit the data quite well, with R2 values of 0.98, 0.93, and 0.93, respectively. The three models were validated experimentally. The results indicated that the ratio of fatty acids in the oil ranged between 0.98 and 1.12 (MUFA:PUFA) and between 0.26 and 0.28 (SFA:MUFA), which were quite close to the target values of 1 and 0.27, respectively. The oil extraction yield of 62.13 % was slightly higher than the predicted value (60.32 %).

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Section: Model Fittingmentioning

confidence: 99%

Simplex‐Centroid Mixture Design Applied to the Aqueous Enzymatic Extraction of Fatty Acid‐Balanced Oil from Mixed Seeds

Zhang

Wang

et al. 2012

J Americ Oil Chem Soc

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“…Extensive research has been performed on enzyme-assisted aqueous extraction processing (EAEP) from soybeans [1][2][3][4][5][6][7][8][9][10] as an alternative to using hexane to extract edible oil from soybeans and a number of recent advances have been achieved [11]. In addition to eliminating the use of hazardous and polluting hexane, this water-and enzyme-based technology enables simultaneous fractionation of soybeans into oil-, protein-, and fiber-rich fractions suitable for converting into food, feed, and fuel.…”

Section: Introductionmentioning

confidence: 99%

Pilot‐Plant Proof‐of‐Concept for Integrated, Countercurrent, Two‐Stage, Enzyme‐Assisted Aqueous Extraction of Soybeans

Moura

Maurer

Jung

et al. 2011

J Americ Oil Chem Soc

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Proof-of-concept for integrated, countercurrent, two-stage, enzyme-assisted aqueous extraction processing of soybeans was demonstrated on a pilot-plant scale (75 kg extruded flaked soybeans) where the protease used to demulsify the cream was recycled into upstream extraction stages. Oil, protein, and solids extraction yields of 98.0 ± 0.5%, 96.5 ± 0.4%, and 86.8 ± 0.5% were achieved by using the integrated countercurrent process. A three-phase horizontal decanter centrifuge efficiently separated the solids from the two liquid fractions (skim and cream). Fine separation between the two liquid fractions was important to reducing the volume of skim contaminating the cream fraction, thereby reducing the amount of enzyme used for cream demulsification and subsequent extraction. We were able to reduce enzyme use when moving from the laboratory to the pilot-plant scale, which reduced the degree of protein hydrolysis and improved cream demulsification. Enzyme-catalyzed cream demulsification was 91.6% efficient and 93.0% free oil recovery from cream was achieved by using the integrated approach.

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“…We recently reported the effects of enzyme use on oil, protein, and solids extraction yields from extruded full-fat soybean flakes. 17,30 Reducing enzyme exposure in EAEP decreased all extraction yields. Extraction yields were greater when using enzyme in both EAEP extraction stages (treatment 1) and moderately greater when using enzyme in the second stage only (treatment 2) compared to no enzyme use (treatment 3).…”

Section: Article ' Results and Discussionmentioning

confidence: 99%

“…16, 17 Oil extractability in countercurrent two-stage EAEP is 95À99% 15À17 and is as complete as commercial hexane extraction (95.0À97.5%); 3 however, overall free oil recovery is ∼83% compared to >95% for hexane extraction due to unrecovered oil in the skim fraction (∼14%). 15 Asian populations consuming large amounts of soybean products have lower risks of osteoporosis and some chronic diseases, most notably heart disease and cancer.…”

Section: à11mentioning

confidence: 99%

“…The extractions in the second, third, and fourth trials were performed in the same manner as the first trial. Since steady-state extraction was achieved after the second extraction trial, 17 samples from the third and fourth extraction trials were analyzed to determine chemical compositions and mass balances of oil, protein, and solids.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

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Lunasin and Bowman-Birk Protease Inhibitor Concentrations of Protein Extracts from Enzyme-Assisted Aqueous Extraction of Soybeans

Moura

Hernández-Ledesma

Almeida

et al. 2011

J. Agric. Food Chem.

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Lunasin and Bowman-Birk protease inhibitor (BBI) are two soybean peptides to which health-promoting properties have been attributed. Concentrations of these peptides were determined in skim fractions produced by enzyme-assisted aqueous extraction processing (EAEP) of extruded full-fat soybean flakes (an alternative to extracting oil from soybeans with hexane) and compared with similar extracts from hexanedefatted soybean meal. Oil and protein were extracted by using countercurrent twostage EAEP of soybeans at 1:6 solids-to-liquid ratio, 50C, pH 9.0, and 120 rpm for 1 h. Protein-rich skim fractions were produced from extruded full-fat soybean flakes using different enzyme strategies in EAEP: 0.5% protease (wt/g extruded flakes) used in both extraction stages; 0.5% protease used only in the second extraction stage; no enzyme used in either extraction stage. Countercurrent two-stage protein extraction of air-desolventized, hexane-defatted soybean flakes was used as a control. Protein extraction yields increased from 66% to 89-96% when using countercurrent two-stage EAEP with extruded full-fat flakes compared to 85% when using countercurrent two-stage protein extraction of air-desolventized, hexane-defatted soybean flakes. Extruding full-fat soybean flakes reduced BBI activity. Enzymatic hydrolysis reduced BBI contents of EAEP skims. Lunasin, however, was more resistant to both enzymatic hydrolysis and heat denaturation. Although using enzymes in both EAEP extraction stages yielded the highest protein and oil extractions, reducing enzyme use to only the second stage preserved much of the BBI and Lunasin. ABSTRACT: Lunasin and Bowman-Birk protease inhibitor (BBI) are two soybean peptides to which health-promoting properties have been attributed. Concentrations of these peptides were determined in skim fractions produced by enzyme-assisted aqueous extraction processing (EAEP) of extruded full-fat soybean flakes (an alternative to extracting oil from soybeans with hexane) and compared with similar extracts from hexane-defatted soybean meal. Oil and protein were extracted by using countercurrent twostage EAEP of soybeans at 1:6 solids-to-liquid ratio, 50°C, pH 9.0, and 120 rpm for 1 h. Protein-rich skim fractions were produced from extruded full-fat soybean flakes using different enzyme strategies in EAEP: 0.5% protease (wt/g extruded flakes) used in both extraction stages; 0.5% protease used only in the second extraction stage; no enzyme used in either extraction stage. Countercurrent two-stage protein extraction of air-desolventized, hexane-defatted soybean flakes was used as a control. Protein extraction yields increased from 66% to 89À96% when using countercurrent two-stage EAEP with extruded full-fat flakes compared to 85% when using countercurrent two-stage protein extraction of air-desolventized, hexane-defatted soybean flakes. Extruding full-fat soybean flakes reduced BBI activity. Enzymatic hydrolysis reduced BBI contents of EAEP skims. Lunasin, however, was more resistant to both enzymatic hydrolysis ...

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Flaking as a Pretreatment for Enzyme‐Assisted Aqueous Extraction Processing of Soybeans

Cited by 20 publications

References 22 publications

Simplex‐Centroid Mixture Design Applied to the Aqueous Enzymatic Extraction of Fatty Acid‐Balanced Oil from Mixed Seeds

Simplex‐Centroid Mixture Design Applied to the Aqueous Enzymatic Extraction of Fatty Acid‐Balanced Oil from Mixed Seeds

Pilot‐Plant Proof‐of‐Concept for Integrated, Countercurrent, Two‐Stage, Enzyme‐Assisted Aqueous Extraction of Soybeans

Lunasin and Bowman-Birk Protease Inhibitor Concentrations of Protein Extracts from Enzyme-Assisted Aqueous Extraction of Soybeans

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