Flaking and extrusion as mechanical treatments for enzyme-assisted aqueous extraction of oil from soybeans |
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Authors: | B P Lamsal P A Murphy L A Johnson |
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Affiliation: | (1) Center for Crops Utilization Research, Iowa State University, 50011-1061 Ames, Iowa;(2) Department of Food Science and Human Nutrition, Iowa State University, 50011-1061 Ames, Iowa |
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Abstract: | Flaking and extruding dehulled soybeans were evaluated as a means of enhancing oil extraction efficiency during enzyme-assisted
aqueous processing of soybeans. Cellulase, protease, and their combination were evaluated for effectiveness in achieving high
oil extraction recovery from extruded flakes. Aqueous extraction of extruded full-fat soy flakes gave 68% recovery of the
total available oil without using enzymes. A 0.5% wt/wt protease treatment after flaking and extruding dehulled soybeans increased
oil extraction recovery to 88% of the total available oil. Flaking and extruding enhanced protease hydrolysis of proteins
freeing more oil. Treating extruded flakes with cellulase, however, did not enhance oil extraction either alone or in combination
with protease. Discrepancies in oil extraction recoveries were encountered when merely considering crude free fat because
some oil became bound to denatured protein during extrusion and/or sample drying. Bound fat was unavailable for determination
by using the hexane extraction method, but was accounted for by using the acid hydrolysis method for total oil determination.
Oil extraction recovery from extruded soybean flakes was affected by oil determination methods, which was not the case for
unextruded full-fat soy flour. |
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Keywords: | Aqueous extraction extrusion enzyme treatment oil extraction protease soybeans soy oil soy protein |
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