Grasas y Aceites, Vol 46, No 1 (1995)

Aqueous processing of soya beans with enzymatic technology: oil extraction and production of isolates


https://doi.org/10.3989/gya.1995.v46.i1.896

H. Domínguez
Dpto. Ingeniería Química. Universidad de Santiago de Compostela, Spain

M. J. Nuñez
Dpto. Ingeniería Química. Universidad de Santiago de Compostela, Spain

J. M. Lema
Dpto. Ingeniería Química. Universidad de Santiago de Compostela, Spain

Abstract


An enzymatic treatment was incorporated before the alkaline extraction during the aqueous processing of soya beans for oil and protein. The degradation on the plant cell wall structure by the enzymatic action, enhances the oil extractability by 10% of the potential extractable oil. No significant effect on the protein extractability was detected, although this effect was probably masked by the alkaline extraction. After the aqueous extraction, 30% of active enzyme was eliminated in the whey. This can be recovered and reutilized in the next stage.

Keywords


Aqueous extraction; Enzymatic technology; Oil; Protein; Soybean

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