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Improvement Ofprotein Extraction From Soybeanby Non-Thermal And Thermal Treatment

Journal: International Journal of Scientific & Technology Research (Vol.3, No. 8)

Publication Date:

Authors : ; ; ;

Page : 107-117

Keywords : Keywords soybean; protein extraction; enzymatic method; non-thermal; thermal treatment; soluble protein; Flavourzyme;

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Abstract This research focused on researching conditions for protein extraction from raw soybeans by enzymatic method under non-thermal and thermal tsreatment. The aim of this research was to get the highest yield of soluble protein recovery and non-bitter taste in protein hydrolysates. Enzyme hydrolyzed soy protein was Flavourzyme endopeptidase and exopeptidase mixture which not only hydrolyzed to create free amino acids short peptides increase soluble protein contents in hydrolysates solution but also non-bitter taste. The survey was carried out in two cases unheated and heat-treated soybeans. Heat treatment led to a more effective enzymatic extraction. In details as followsThe unheated soybeans The highest yield of soluble protein recovery was obtained 52.57 0.27 in hydrolysis conditions ratio of substrate and water was 16 ww ratio of enzyme and substrate ES ww was 12.5 27.75 UIg pH was 6.5 500C 120 minutes.Soybeans were heat-treated in pressure cooker with ratio of water and soybean was 81 ww for 20 minutes then hydrolyzed by Flavourzyme with ratio of substrate and water was 13 ES was 7 1554 UIg pH was 6.5 50oC 150 minutes the highest yield of soluble protein recovery was obtained 61.44 0.22.

Last modified: 2015-06-28 03:59:43