Aqueous processing of soya beans with enzymatic technology: oil extraction and production of isolates
DOI:
https://doi.org/10.3989/gya.1995.v46.i1.896Keywords:
Aqueous extraction, Enzymatic technology, Oil, Protein, SoybeanAbstract
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.
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Published
1995-02-28
How to Cite
1.
Domínguez H, Nuñez MJ, Lema JM. Aqueous processing of soya beans with enzymatic technology: oil extraction and production of isolates. Grasas aceites [Internet]. 1995Feb.28 [cited 2024Apr.27];46(1):11-20. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/896
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Research
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