The combined application of extrusion and enzymatic technology for extraction of soybean oil

✍ Scribed by Freitas, Suely Pereira ;Hartman, Leopold ;Couri, Sonia ;Jablonka, Fany H. ;de Carvalho, Carlos W. P.

• Publisher: John Wiley and Sons
• Year: 1997
• Weight: 462 KB
• Volume: 99
• Category: Article
• ISSN: 0931-5985
• DOI: 10.1002/lipi.19970990906

✦ Synopsis

Abstract

This paper describes a new technological process for soybean oil extraction. The process deals with the combined effect of thermoplastic extrusion of beans and the subsequent action of hydrolytic and proteolytic enzymes in aqueous medium to recover the oil, thus, avoiding solvent application. The thermoplastic extrusion is fundamental for the process, because it facilitates the action of enzymes in oil containing cells, reduces the non‐hydratable phosphatides and promotes protein denaturation by reducing the emulsion stability and thus enhancing the oil extraction. The main parameters affecting the oil yield are: the temperature and diameter of the die in the extrusion process, the dilution, the concentration of enzymes and the incubation time of the enzymatic treatment. The highest yield was obtained under the following conditions: extrusion of beans at 90°C and exit die of 6 mm, enzymatic incubation time of 6 h, extruded soy/water dilution ratio 1:10 and concentration of enzyme 6%. With these conditions 88% of the oil were obtained after centrifugation. Moreover, the aqueous enzymatic extraction is easier than solvent extraction, and leads to high value products: a solvent‐free meal more suitable for human consumption, a protein hydrolysate that can be used as ingredient for liquid foods and an oil of better quality. The non‐hydrolyzed meal contains ca 25% of original soybean protein and the residual oil. The protein hydrolysate in the liquid phase contains ca 75% of the total protein in the original grain with a molecular weight below 20 kDa.