Separating Oil from Aqueous Extraction Fractions of Soybean

Abstract

Previous research has shown that enzymeassisted aqueous extraction processing (EAEP) extracts 88-90% of the total soybean oil from extruded full-fat soy flakes into the aqueous media, which is distributed as cream (oil-in-water emulsion), skim, and free oil. In the present work, a simple separatory funnel procedure was effective in separating aqueous skim, cream and free oil fractions allowing mass balances and extraction and recovery efficiencies to be determined. The procedure was used to separate and compare liquid fractions extracted from full-fat soy flour and extruded full-fat soy flakes. EAEP extracted more oil from the extruded full-fat soy flakes, and yielded more free oil from the resulting cream compared to unextruded full-fat soy flour. Dry matter partitioning between fractions was similar for the two procedures. Mean oil droplet sizes in the cream and skim fractions were larger for EAEP of extruded flakes compared to non-enzymatic AEP of unextruded flour (45 vs. 20 lm for cream; 13 vs. 5 lm for skim) making the emulsions from EAEP of extruded flakes less stable. All major soy protein subunits were present in the cream fractions, as well as other fractions, from both processes. The cream could be broken using phospholipase treatments and 70-80% of total oil in the extruded full-fat flakes was recovered using EAEP and a phospholipase deemulsification procedure.

Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review

“…Lysophospholipids also present in small amount in G-ZYME G999, resulted in an insignificant increase in the free oil yield. In the case of soybean oil, Lamsal and Johnson (2007) concluded that the use of Phospholipase C resulted in higher free oil yield (73 AE 5%) as compared to the mixture of LysoMaxÔ and G-ZYME G999 at 1:1 ratio (68 AE 9%) under the optimum pH and temperature of the enzymes. Wu et al (2009) have also reported that the use of enzymes shown in Table 5 at their optimum pH and temperature resulted in total deemulsification of the cream emulsions, either the enzymes had been used individually or in combination, or sequentially.…”

“…Flow sheet for (a) production of extruded soybean oil by aqueous enzymatic extraction and free soybean oil recovery by aqueous enzymatic emulsion de-emulsification method (Adapted fromChabrand & Glatz, 2009;Lamsal & Johnson, 2007;Wu et al, 2009); (b) production of olive oil by aqueous enzymatic extraction with different post-treatments(Adapted from;De Faveri et al, 2008; Garcia et al, 2001;Ranalli et al, 2001;Ranalli et al, 2003;Ranalli et al, 1999); and (c) production of virgin coconut oil by aqueous enzymatic emulsion de-emulsification method (Adapted fromRaghavendra & Raghavarao, 2010).…”

Recycling of Aqueous Supernatants in Soybean Oleosome Isolation

“…Since the oleosomes survived intact and floated to the oil layer, oil in the supernatant was probably the result of contamination that could occur when removing the oleosome fraction. Lamsal and Johnson [14] reported that a cocktail of enzymes can achieve a similar effect in the soybean emulsion cream after their aqueous extraction process. Ash and carbohydrate contents did not change when the supernatant were reused in two consecutive protocols with either 0 or 3% enzymes.…”

Alternative Techniques for Defatting Soy: A Practical Review

“…Additionally, de Moura et al (2008) recorded higher oil recoveries (93% and 96-97%) from extruded full fat soy flakes when treated with proteases (0.5% w/w Protex 7L-Bacillus amyloliquefaciens and 0.5-1.0% Protex 6L-Bacillus licheniformis, respectively). They, however, observed that very fine grinding of soybean produced a thicker, more viscous emulsion cream phase compared to the emulsion obtained from extruded full fat FFF n/a n/a 50 and 63 240 9.2 46.7 Fullbrook (1983) No enzymes-control flakes which was difficult to separate by centrifugation due to the high emulsion stability of the soy proteins and lecithin (Lamsal and Johnson 2007). In contrast to these studies, other workers have reported no improvements in oil yield by using single and mixed enzymatic systems coupled with aqueous extraction (Marek et al 1990;Rosenthal et al 2001).…”