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Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions
Resumen
The soybean extruded-expelled (EE) meals are the byproduct of the process commonly used by small or medium-sized Argentinian companies for obtaining soy oil. In this work, the performance of the pH-shifting process for obtaining a protein product from the EE meals was evaluated as a strategy for on-site value-adding. The EE meals were subjected to the proposed pH-shifting process under different operating parameters at the alkaline extraction stage (2 and
[ver mas...]
The soybean extruded-expelled (EE) meals are the byproduct of the process commonly used by small or medium-sized Argentinian companies for obtaining soy oil. In this work, the performance of the pH-shifting process for obtaining a protein product from the EE meals was evaluated as a strategy for on-site value-adding. The EE meals were subjected to the proposed pH-shifting process under different operating parameters at the alkaline extraction stage (2 and 3 cycles at 55, 60 and 65 °C with and without sodium sulfite) and isoelectric precipitation stage (0 °C and 20 °C with hydrochloric and phosphoric acids), which constitute the controlling steps in an industrial scaling of the process. The pH-shifting process consisting of 3 alkaline extraction cycles at 60 °C followed by isoelectric precipitation at low temperature using hydrochloric acid was found to be well suited for obtaining a final product with a protein content upwards of 75%.
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Autor
Accoroni, Cecilia;
Godoy, Ezequiel;
Reinheimer, María Agustina;
Fuente
Journal of Food Engineering 274 : 109849 (June 2020)
Fecha
2019
Editorial
Elsevier
ISSN
0260-8774
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Derechos de acceso
Restringido
Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)