共查询到20条相似文献,搜索用时 15 毫秒
1.
Juliana Maria Leite Nobrega de Moura N. M. de Almeida L. A. Johnson 《Journal of the American Oil Chemists' Society》2009,86(8):809-815
The effects of scaling-up enzyme-assisted aqueous extraction process (EAEP) using 2 kg of flaked and extruded soybeans as
well as the effects of different extrusion and extraction conditions were evaluated. Standard single-stage EAEP at 1:10 solids-to-liquid
ratio (SLR) was used to evaluate the effects of different extruder screw speeds and whether or not collets were extruded directly
into water. Increasing extruder screw speed from 40 to 90 rpm improved oil extraction yield from 85 to 95%. Oil, protein,
and solids extraction yields of 97, 86, and 78% were obtained when extruding directly into water and 95, 84, and 77% when
not extruding into water. When not extruding into water, standard single-stage EAEP (1:10 SLR) yielded 95, 84, and 77% of
total oil, protein, and solids extraction, respectively, and two-stage countercurrent EAEP (1:6 SLR) yielded 99, 94, and 83%
total oil, protein, and solids extraction, respectively. These yields were similar to those previously obtained in the laboratory
(0.08 kg soybeans), but higher oil contents were observed in the skim fractions produced at pilot-plant scale for both processes.
Modifying processing parameters improved the oil distribution among the fractions, increasing oil yield in the cream fraction
(from 76 to 86%) and reducing oil yield in the skim fraction (from 23 to 12%). Steady-state oil extraction was achieved after
two 2-stage extractions. Two-stage countercurrent EAEP is particularly attractive due to reduced water usage compared to conventional
single-stage extraction. 相似文献
2.
N. M. de Almeida J. M. L. N. de Moura Bell L. A. Johnson 《Journal of the American Oil Chemists' Society》2014,91(6):1077-1085
Enzyme-assisted aqueous extraction processing (EAEP) is an environmentally friendly technology where oil and protein can be simultaneously extracted from soybeans by using water and protease. Countercurrent, two-stage, EAEP was performed at a 1:6 solids-to-liquid ratio, 50 °C, pH 9.0, and 120 rpm for 1 h to extract oil and protein from soybeans. The skim fractions were produced by three methods: (1) by treating with 0.5 % protease (wt/g extruded flakes) in both extraction stages; (2) by treating with 0.5 % protease in the 2nd extraction stage only; and (3) by using the same two-stage extraction procedure without enzymes in either extraction stages. Countercurrent, two-stage, protein extraction of air-desolventized, hexane-defatted, soybean flakes was used as a control. Solubility profiles of the skim proteins were the typical U-shaped curves with the lowest solubility at the isoelectric point of soy protein (pH 4.5). The use of the enzyme slightly improved solubility of the recovered protein with hydrolyzed proteins having higher solubilities at acid pH. Emulsification and foaming properties were generally reduced by the use of enzyme during EAEP extractions. The skims produced with protease-extracted (hydrolyzed) proteins gave gels with lower hardness than did unhydrolyzed proteins when heated at 80 °C. The essential amino acid compositions and protein digestibilities were not adversely affected by either extrusion or extraction treatments. 相似文献
3.
Enzyme-Assisted Aqueous Extraction of Oil and Protein from Soybeans and Cream De-emulsification 总被引:2,自引:4,他引:2
J. M. L. N. de Moura K. Campbell A. Mahfuz S. Jung C. E. Glatz L. Johnson 《Journal of the American Oil Chemists' Society》2008,85(10):985-995
The effects of two commercial endoproteases (Protex 6L and Protex 7L, Genencor Division of Danisco, Rochester, NY, USA) on
the oil and protein extraction yields from extruded soybean flakes during enzyme-assisted aqueous extraction processing (EAEP)
were evaluated. Oil and protein were distributed in three fractions generated by the EAEP: cream + free oil, skim and insolubles.
Protex 6L was more effective for extracting free oil, protein and total solids than Protex 7L. Oil and protein extraction
yields of 96 and 85%, respectively, were obtained using 0.5% Protex 6L. Enzymatic and pH treatments were evaluated to de-emulsify
the oil-rich cream. Cream de-emulsification generated three fractions: free oil, an intermediate residual cream layer and
an oil-lean second skim. Total cream de-emulsification was obtained when using 2.5% Protex 6L and pH 4.5. The extrusion treatment
was particularly important for reducing trypsin inhibitor activity (TIA) in the protein-rich skim fraction. TIA reductions
of 69 and 45% were obtained for EAEP skim (the predominant protein fraction) from extruded flakes and ground flakes, respectively.
Protex 6L gave higher degrees of protein hydrolysis (most of the polypeptides being between 1,000 and 10,000 Da) than Protex
7L. Raffinose was not detected in the skim, while stachyose was eliminated by α-galactosidase treatment. 相似文献
4.
J. M. L. N. de Moura Bell D. Maurer L. Yao T. Wang S. Jung L. A. Johnson 《Journal of the American Oil Chemists' Society》2013,90(7):1079-1088
The economic viability of enzyme-assisted aqueous extraction processing (EAEP) of soybeans depends on properties and potential applications of all fractions (skim and insolubles as well as oil). EAEP oil contained lower free fatty acid, phosphorus, and tocopherol contents, similar unsaponifiable matter levels, and higher degrees of oxidation (peroxide and p-anisidine values) than hexane-extracted oil. The phospholipid profile of EAEP fractions was mainly composed of phosphatidic acid, followed by phosphatidylcholine, phosphatidylinositol, and phosphatidylethanolamine. Most of phospholipids were present in the skim, except for phosphatidic acid, which was the major phospholipid in the cream fraction. Skim and cream contained 55 and 3 % of the soluble carbohydrates in the original extruded flakes, respectively. Soluble carbohydrates of the skim were mainly composed of stachyose (5.8 ± 0.8 mg/mL) and sucrose (9.9 ± 0.8 mg/mL), which were hydrolyzed into glucose, galactose, and fructose after addition of α-galactosidase. Skim and cream peptides contained <20 kDa MW molecules. About 71 % of the skim peptides were <20 kDa MW, with 49 % being <1.35 kDa MW, 22 % being 17–1.35 kDa MW, and 29 % being 44–670 kDa MW. Skim protein and carbohydrate contents make this fraction suitable for replacing water in ethanol fermentations, thereby improving the fermentation rate/production and the nutritional quality of distiller’s dried grains with solubles. 相似文献
5.
J. M. L. N. de Moura D. Maurer S. Jung L. A. Johnson 《Journal of the American Oil Chemists' Society》2011,88(7):1045-1051
Countercurrent two-stage extraction and cream demulsification were fully integrated and demonstrated on laboratory scale (2 kg
soybeans) wherein the enzyme used for demulsifying the cream was used in the extraction steps of enzyme-assisted aqueous extraction
processing (EAEP). Protease enzyme (Protex 6L) entered the integrated EAEP process in the demulsification step and the skim,
which contained the enzyme, resulting from breaking the cream emulsion was recycled upstream into the second extraction stage
and then to the first extraction stage. Oil, protein and solids extraction yields of 96.1 ± 1.4%, 89.3 ± 1.0%, and 81.2 ± 2.0%,
respectively, were achieved with steady-state operation of integrated EAEP. Higher degrees of protein hydrolysis (DH) were
obtained when using the integrated process compared with the process when not recycling the enzyme. Higher extents of hydrolysis
probably increased emulsion formation thereby affecting lipid distribution among the fractions. Overall free oil recovery
was reduced due to more oil shifting to the skim fraction. 相似文献
6.
J. M. L. N. de Moura D. Maurer S. Jung L. A. Johnson 《Journal of the American Oil Chemists' Society》2011,88(10):1649-1658
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. 相似文献
7.
J. M. L. N. de Moura K. Campbell N. M. de Almeida C. E. Glatz L. A. Johnson 《Journal of the American Oil Chemists' Society》2011,88(6):877-889
Enzyme-assisted aqueous extraction processing (EAEP) is an environmentally friendly process in which oil and protein can be
simultaneously recovered from soybeans by using water and enzymes. The significant amount of protein-rich effluent (skim)
constitutes a challenge to protein recovery. Countercurrent two-stage EAEP at a 1:6 solids-to-liquid ratio, 50 °C, pH 9.0,
and 120 rpm for 1 h was used to extract oil and protein from dehulled, flaked and extruded soybeans. Different enzyme use
strategies were used to produce different skim fractions: 0.5% protease (wt/wt extruded flakes) in both extraction stages;
0.5% protease only in the 2nd extraction stage; and no enzyme in either stage. Dead-end, stirred-cell membrane filtration
was evaluated with each skim. About 96, 89, and 66% of the protein were extracted with the three enzyme treatments, respectively.
Protein retentate yields of 91, 96, and 99% were obtained for the three enzyme treatments, respectively, by using double membrane
filtration (30 kDa/500 Da) of the skims, achieving permeate fluxes up to 1.24 kg/m2 h at 3.9–4.8 concentration factors (CF) and 0.56 kg/m2 h at 1.9–2.9 CF for 30 kDa ultrafiltration and 500 Da nanofiltration, respectively. For cross-flow ultrafiltration with the
3-kDa membrane, pH and presence of insoluble protein aggregates significantly affected permeate flux. Maximum permeate flux
occurred at high pH and in the presence of protein aggregates, achieving a mean value of 4.1 kg/m2 h at 1.7 bar transmembrane pressure. 相似文献
8.
Separating Oil from Aqueous Extraction Fractions of Soybean 总被引:6,自引:0,他引:6
Previous research has shown that enzyme-assisted 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 μm for cream; 13 vs. 5 μm 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
de-emulsification procedure. 相似文献
9.
Flaking as a Pretreatment for Enzyme-Assisted Aqueous Extraction Processing of Soybeans 总被引:3,自引:0,他引:3
J. M. L. N. de Moura N. M. de Almeida S. Jung L. A. Johnson 《Journal of the American Oil Chemists' Society》2010,87(12):1507-1515
Soybean moisture content (7.2–12.8%) and conditioning temperature (51–79 °C) during flaking were evaluated to determine their
effects on oil and protein extraction and oil distribution among fractions produced in enzyme-assisted aqueous extraction
processing (EAEP). Extractions were performed by using two-stage countercurrent EAEP at a 1:6 solids-to-liquid ratio with
0.5% protease (wt/g extruded flakes) at pH 9.0 and 50 °C for 1 h. Oil extraction improved when using soybeans with moisture
contents ranging from 8.0 to 12.0% for flaking but was not affected by conditioning temperature. Oil extraction was reduced
when moving away from 10% moisture with the lowest values at 7.2 and 12.8% moisture. Free oil extraction increased as soybean
moisture content increased from 7.2 to 12.8% although total oil extraction was reduced at 12.8% moisture. Higher (79 °C) and
lower conditioning temperatures (51 °C) improved free oil extraction and reduced cream emulsion formation. Skim oil content
was not significantly affected by soybean moisture content and the conditioning temperature, although an undesirable high
oil content in the skim was observed at 8% moisture and at 55 °C. The cream with a high oil yield was easily demulsified compared
with cream containing a low oil yield (95 vs. 76.5% de-emulsification). Due to differences in cream stability, similar oil
recoveries (78–80%) were obtained for treatments yielding creams with either low or high oil yields. Mean protein extraction
of 95% was achieved for all treatments and was not significantly affected by soybean moisture content at flaking or conditioning
temperature. 相似文献
10.
Thomas Ingram Sandra Storm Philipp Glembin Stephan Bendt Désirée Huber Tanja Mehling Prof. Dr.‐Ing. Irina Smirnova 《化学,工程师,技术》2012,84(6):840-848
Aqueous nonionic surfactant solutions split into two phases if the temperature is increased beyond a certain temperature, the so‐called cloud point temperature. Presently many different types of nonionic surfactants are produced commercially, out of these numerous have been considered as potential solvent for the cloud point extraction. In this work the crucial thermophysical properties of nonionic surfactants are investigated to determine the potential of surfactant systems for extraction processes. Phase equilibria of the binary system Triton X‐114/water and the ternary system Triton X‐114/water/phenol were measured. Based on these data the cloud point extraction was implemented in a continuous stirred extraction column. It was found, that increasing temperature within the column reduces the loss of surfactant and leads to an increasing enrichment factor. This work demonstrates that surfactant/water systems represent a suitable alternative to conventional solvents and can effectively be processed in continuous extraction columns. 相似文献
11.
S. C. Ndlela J. M. L. N. de Moura N. K. Olson L. A. Johnson 《Journal of the American Oil Chemists' Society》2012,89(6):1145-1153
Aqueous extraction using subcritical water is an environmentally friendly alternative to extracting oil and protein from oilseeds with flammable organic solvents. The effects of solids-to-liquid ratio (1:3.3–1:11.7), temperature (66–234 °C), and extraction time (13–47 min) were evaluated on the extraction of oil and protein from soybean flakes and from extruded soybeans flakes with subcritical water. A central composite design (23) with three center points and six axial points was used. Subcritical water extractions were carried out in a 1-L high-pressure batch reactor with constant stirring (300 rpm) at 0.03–3.86 MPa. In general, oil extraction was greater for extruded soybean flakes than with soybean flakes. More complete oil extraction for extruded soybean flakes was achieved at around 150 °C and extraction was not affected by solids-to-liquid ratios over the range tested, while oil extraction from soybean flakes was more complete at 66 °C and low solids-to-liquid ratio (1:11.7). Protein extraction yields from flakes were generally greater than from extruded flakes. Protein extraction yields from extruded flakes increased as temperature increased and solids-to-liquid ratio decreased, while greater protein extraction yields from soybean flakes were achieved when using low temperatures and low solids-to-liquid ratio. 相似文献
12.
Linxing Yao Show-Ling Lee Tong Wang Jose A. Gerde 《Journal of the American Oil Chemists' Society》2013,90(4):571-578
The extraction efficiency of microalgae lipids with aqueous isopropanol (IPA) was investigated and compared with the extraction of oil from full-fat soy flour. The effects of the type of microalgae (Scenedesmus sp. and Schizochytrium limacinum), cell rupture, and IPA concentration on the yield of oil and non-lipid biomass were determined. The oil yield from intact cells of Scenedesmus was 86–93 % with 70, 88, or 95 % (by wt) IPA. Ultrasonic cell rupture prior to oil extraction decreased the oil yield of Scenedesmus to 74 % when extracting with 70 % IPA. The oil yield from intact cells of S. limacinum was <23 % regardless of the IPA concentration, but ruptured cells gave a 94–96 % oil yield with 88 or 95 % IPA. The different response of the two microalgae to extraction with IPA is possibly caused by differences in the cell wall structure and type and amount of polar lipids. The oil yield from soy flour with 88 and 95 % IPA was 93–95 %, which was significantly greater than yields with 50 and 70 % IPA. Cell rupture had no effect on soy flour extraction. In general, the oil yield from the ruptured cells of both microalgae and soy flour increased with increasing IPA concentration. 相似文献
13.
Mohammad Balvardi Karamatollah Rezaei Jose A. Mendiola Elena Ibáñez 《Journal of the American Oil Chemists' Society》2015,92(7):985-992
The seeds of wild almond, Amygdalus scoparia, contain a relatively high quantity of oil. In the current study, aqueous enzymatic extraction of the oil from Iranian wild almond was investigated using a protease and a cellulase to assist the extraction process. The effects of temperature, incubation time and pH on the oil recovery were evaluated using Box?Behnken design from response surface methodology (RSM). A 77.3 % recovery was predicted for oil using aqueous enzymatic extraction procedure at the optimized conditions of RSM (pH 5.76; 50 °C/5 h) when both enzymes were used at 1.0 % level (v/w). In practice, when both enzymes were used, a maximum of 77.8 % oil recovery was achieved at pH 5; 50 °C/4 h. Fatty acid profile, refractive index and saponification value of the aqueous enzymatic extracted oil in the current study were similar to those of the oil extracted with hexane. However, acid value, unsaponifiable matter and p‐anisidine value were higher when compared to those with hexane extracted oil. Peroxide value of the aqueous enzymatic oil was lower than that of oil extracted by hexane. Aqueous enzymatic extraction can be suggested as an environmentally‐friendly method to obtain oil from wild almond. 相似文献
14.
Yang Li Yan Zhang Mei Wang Lianzhou Jiang Xiaonan Sui 《Journal of the American Oil Chemists' Society》2013,90(3):349-357
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 R 2 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 %). 相似文献
15.
Optimization of the Aqueous Enzymatic Extraction of Rapeseed Oil and Protein Hydrolysates 总被引:3,自引:0,他引:3
Shao Bing Zhang Zhang Wang Shi Ying Xu 《Journal of the American Oil Chemists' Society》2007,84(1):97-105
An aqueous enzymatic extraction method was developed to obtain free oil and protein hydrolysates from dehulled rapeseeds.
The rapeseed slurry was treated by the chosen combination of pectinase, cellulase, and β-glucanase (4:1:1, v/v/v) at concentration
of 2.5% (v/w) for 4 h. This was followed by sequential treatments consisting of alkaline extraction and an alkaline protease
(Alcalase 2.4L) hydrolysis to both produce a protein hydrolysate product and demulsify the oil. Response surface methodology
(RSM) was used to study and optimize the effects of the pH of the alkaline extraction (9.0, 10.0 and 11.0), the concentration
of the Alcalase 2.4L (0.5, 1.0 and 1.5%, v/w), and the duration of the hydrolysis (60, 120, and 180 min). Increasing the concentration
of Alcalase 2.4L and the duration of the hydrolysis time significantly increased the yields of free oil and protein hydrolysates
and the degree of protein hydrolysis (DH), while the alkaline extraction pH had a significant effect only on the yield of
the protein hydrolysates. Following an alkaline extraction at pH 10 for 30 min, we defined a practical optimum protocol consisting
of a concentration of 1.25–1.5% Alcalase 2.4L and a hydrolysis time between 150 and 180 min. Under these conditions, the yields
of free oil and protein hydrolysates were 73–76% and 80–83%, respectively. The hydrolysates consisted of approximately 96%
of peptides with a MW less than 1500, of which about 81% had a MW less than 600 Da. 相似文献
16.
Lili T. Towa Virginie N. Kapchie Catherine Hauck Patricia A. Murphy 《Journal of the American Oil Chemists' Society》2010,87(3):347-354
Enzyme-assisted aqueous extraction of oil from isolated soybean oleosomes was evaluated as an alternative to the conventional organic solvent extraction. Three different processes: hydrolysis of oleosomes, thermal demulsification of the skim or the slurry, and destabilization of the cream by the churning butter process were examined to enhance the release of free oil from isolated oleosomes. The oil extraction involved incubating the oleosomes with either 0, 2.5 or 5% protease (Protex 6L®) at 60 °C, pH 9 for 18 h, destabilizing the slurry by three thermal strategies: freeze/thaw, freeze/thaw and heating, and destabilizing the cream by the churning butter process without and with 5% of phospholipase A2 (Multifect L1 10L®), at 40 °C, pH 8 for 4 h. The best total free oil yield was 83–88% by hydrolyzing oleosomes with 2.5 or 5% Protex 6L®, destabilizing the slurries by heating and destabilizing the resulting cream by the churning butter process. The oleosomes treated with 2.5 and 5% proteases generated hydrolyzed soybean storage proteins at 18–20% degree of hydrolysis, with all the storage proteins hydrolyzed to peptides smaller than 6.5 kDa, compared to the oleosomes disrupted without proteases. 相似文献
17.
Downstream Processes for Aqueous Enzymatic Extraction of Rapeseed Oil and Protein Hydrolysates 总被引:1,自引:2,他引:1
Shao Bing Zhang Zhang Wang Shi Ying Xu 《Journal of the American Oil Chemists' Society》2007,84(7):693-700
Downstream processes following aqueous enzymatic extraction (AEE) of rapeseed oil and protein hydrolysates were developed
to enhance the oil and protein yields as well as to purify the protein hydrolysates. The wet precipitate (meal residue) from
the AEE was washed with twofold water at 60 °C, pH 11 for 1 h. Emulsions from the AEE and the washing step were pooled and
submitted to a stepwise demulsification procedure consisting of storage-centrifugation and freezing–thawing followed by centrifugation.
Aqueous phases were pooled and adsorbed onto macroporous adsorption resins (MAR) to remove salts and sugars. Following extensive
rinsing with deionized water (pH 4), desorption was achieved by washing with 85% ethanol (v/v) to obtain crude rapeseed peptides
(CRPs). In a separate experiment, stepwise desorption was carried out with 25, 55, and 85% ethanol to separate the bitter
peptides from the other peptides. Using a combination of the AEE process, washing and demulsification steps, the yields of
the total free oil and protein hydrolysates were 88–90% and 94–97%, respectively. The protein recovery was 66.7% and the protein
content was enriched from 47.04 to 73.51% in the CRPs. No glucosinolates and phytic acid were detected in the CRPs. From the
stepwise desorption, a non-bitter fraction RP25 (containing 64–66% of total desorbed protein) had a bland color and significantly
higher protein content (81.04%) and hence was the more desirable product. 相似文献
18.
Advances in Aqueous Extraction Processing of Soybeans 总被引:3,自引:0,他引:3
K. A. Campbell C. E. Glatz L. A. Johnson S. Jung J. M. N. de Moura V. Kapchie P. Murphy 《Journal of the American Oil Chemists' Society》2011,88(4):449-465
Aqueous extraction processing technologies, having advanced in recent years, may be a viable alternative to hexane extraction to separate oil and protein from soybeans. Different extraction strategies incorporating various modes of comminution, extraction buffers, and enzymes allow production of a range of oil and protein products, but also create different processing challenges. Processes capable of achieving high free oil yields often result in a soluble protein fraction difficult to isolate and dilute oil emulsions difficult to break. Other processes can achieve high yields and purities of native soy protein, but with reduced free oil yield or require a high osmotic and ionic strength extraction buffer. This review article discusses these various advanced processes and their relative advantages and disadvantages. In addition, the current understanding of the underlying fundamental concepts of aqueous extraction is discussed in order to help direct future investigations to improve these technologies. 相似文献
19.
J. M. L. N. de Moura K. Campbell N. M. de Almeida C. E. Glatz L. A. Johnson 《Journal of the American Oil Chemists' Society》2011,88(9):1447-1454
Isoelectric precipitation and whey nanofiltration were evaluated in recovering protein from skim fractions produced by enzyme-assisted
aqueous extraction processing (EAEP) of extruded full-fat soybean flakes. Countercurrent two-stage EAEP was performed at 1:6
solids-to-liquid ratio, 50 °C, pH 9.0, and 120 rpm for 1 h to extract oil and protein from soybeans. Two protein recovery
strategies were applied to skim fractions produced by different extraction treatments: Treatment 1 using 0.5% protease (wt/g
extruded flakes) in both extraction stages; Treatment 2 using 0.5% protease only in the 2nd extraction stage; and Treatment
3 using no enzyme in either extraction stage. Protein recovery by using isoelectric precipitation was inversely related to
the extent of hydrolysis with recoveries of 27, 61, and 87% of skim proteins from Treatments 1, 2, and 3, respectively. Overall
protein recoveries of 26, 54, and 57% of the original protein in the extruded full-fat flakes were achieved when combining
extraction treatments and isoelectric precipitation. Nanofiltering isoelectric wheys (500-Da membrane) achieved protein retentate
yields of 96.3, 94.5, and 91.8% (1.9–2.8 concentration factor) with permeate fluxes up to 1.35 kg/h m2. About 97, 98, and 99% of skim protein were recovered by isoelectric precipitation and whey nanofiltration for Treatments
1, 2, and 3, respectively. Overall protein recoveries of 93, 87, and 65% of the protein in the extruded flakes were achieved
for Treatments 1, 2, and 3, respectively. Although high protein retentions were achieved, very low permeate fluxes were observed
for whey nanofiltration. 相似文献
20.
Yuanyuan Song Wenbin Zhang Jing Wu Habtamu Admassu Junjun Liu Wei Zhao Ruijin Yang 《Journal of the American Oil Chemists' Society》2019,96(5):595-606
An ethanol-assisted aqueous enzymatic extraction was performed for peony seed oil (content of 30%). This method included cooking pretreatment, pectinase hydrolysis, and aqueous ethanol extraction, and the corresponding variables in each step were investigated. The changes in viscosity and dextrose equivalent values of the reaction medium as a function of changing enzymatic hydrolysis time were compared to the oil yield. The microstructures of peony seeds were analyzed using confocal laser scanning microscopy to understand the process of oil release as a result of cooking and grinding. The highest oil yield of 92.06% was obtained when peony seeds were cooked in deionized water with a solid–liquid ratio of 1:5 (w/v) at 110°C for 1 hour, ground to 31.29 μm particle size, treated with 0.15% (w/w) pectinase (temperature 50°C, pH 4.5, time 1 hour), and then extracted with 30% (v/v) aqueous ethanol (temperature 60°C, pH 9.0, time 1 hour). After processing with pectinase followed by ethanol extraction, the residual oil content in water and sediment phase decreased to 5% and 3%, respectively. The quality of the oil obtained by ethanol-assisted aqueous enzymatic extraction was good, complying with the Chinese standard. 相似文献