Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions
The soybean extruded-expelled (EE) meals are the byproduct of the process commonly used by small or medium-sized Argentinian companies for obtaining soy oil. In this work, the performance of the pH-shifting process for obtaining a protein product from the EE meals was evaluated as a strategy for on-site value-adding. The EE meals were subjected to the proposed pH-shifting process under different operating parameters at the alkaline extraction stage (2 and 3 cycles at 55, 60 and 65 °C with and without sodium sulfite) and isoelectric precipitation stage (0 °C and 20 °C with hydrochloric and phosphoric acids), which constitute the controlling steps in an industrial scaling of the process. The pH-shifting process consisting of 3 alkaline extraction cycles at 60 °C followed by isoelectric precipitation at low temperature using hydrochloric acid was found to be well suited for obtaining a final product with a protein content upwards of 75%.
| Main Authors: | , , |
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| Format: | info:ar-repo/semantics/artículo biblioteca |
| Language: | eng |
| Published: |
Elsevier
2019
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| Subjects: | Soja, Proteínas, Subproductos, Subproductos Aceiteros, Valor Añadido, Soybeans, Proteins, Byproducts, Oil Mill Byproducts, Value Added, Argentina, |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0260877419304923 http://hdl.handle.net/20.500.12123/6456 https://doi.org/10.1016/j.jfoodeng.2019.109849 |
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