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

H. Domínguez; M. J. Nuñez; J. M. Lema

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

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

Authors

H. Domínguez Dpto. Ingeniería Química. Universidad de Santiago de Compostela
M. J. Nuñez Dpto. Ingeniería Química. Universidad de Santiago de Compostela
J. M. Lema Dpto. Ingeniería Química. Universidad de Santiago de Compostela

DOI:

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

Keywords:

Aqueous extraction, Enzymatic technology, Oil, Protein, Soybean

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.

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Published

1995-02-28

How to Cite

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.26];46(1):11-20. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/896

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Issue

Vol. 46 No. 1 (1995)

Section

Research

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