Integrated Countercurrent Two-Stage Extraction and Cream Demulsification in Enzyme-Assisted Aqueous Extraction of Soybeans

• Published in: Journal of the American Oil Chemists' Society Vol. 88; no. 7; pp. 1045 - 1051
• Main Authors: de Moura, J. M. L. N., Maurer, D., Jung, S., Johnson, L. A.
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01-07-2011; Springe-Verlag; Springer; Springer Nature B.V
• Subjects: Agriculture; Aqueous extraction; Biological and medical sciences; Biomaterials; Biotechnology; Chemistry; Chemistry and Materials Science; Cream demulsification; Emulsion stability; Emulsions; Enzyme; Enzymes; Extraction processes; Fat industries; Food engineering; Food industries; Food Science; Fundamental and applied biological sciences. Psychology; General aspects; Hydrolysis; Industrial Chemistry/Chemical Engineering; Lipids; Oil recovery; Original Paper; Protein hydrolysis; Proteins; Soybeans; Soybeans; Protein hydrolysis; Emulsion stability; Enzyme; Aqueous extraction; Cream demulsification; Stability; Soybean; Protein; Hydrolysis; Oils and fats industry; Grain legume; Emulsion; Quality; Extraction
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-011-1759-2

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.