Enzyme‐Assisted Aqueous Extraction of Oil from Isolated Oleosomes of Soybean Flour

Abstract

Enzyme-assisted aqueous extraction of oil from isolated soybean oleosomes was evaluated as an alternative to the conventional organic solvent extraction. Three different processes: hydrolysis of oleosomes, thermal demulsification of the skim or the slurry, and destabilization of the cream by the churning butter process were examined to enhance the release of free oil from isolated oleosomes. The oil extraction involved incubating the oleosomes with either 0, 2.5 or 5% protease (Protex 6L Ò ) at 60°C, pH 9 for 18 h, destabilizing the slurry by three thermal strategies: freeze/thaw, freeze/thaw and heating, and destabilizing the cream by the churning butter process without and with 5% of phospholipase A 2 (Multifect L1 10L Ò ), at 40°C, pH 8 for 4 h. The best total free oil yield was 83-88% by hydrolyzing oleosomes with 2.5 or 5% Protex 6L Ò , destabilizing the slurries by heating and destabilizing the resulting cream by the churning butter process. The oleosomes treated with 2.5 and 5% proteases generated hydrolyzed soybean storage proteins at 18-20% degree of hydrolysis, with all the storage proteins hydrolyzed to peptides smaller than 6.5 kDa, compared to the oleosomes disrupted without proteases.

Pilot Plant Recovery of Soybean Oleosome Fractions by an Enzyme‐Assisted Aqueous Process

“…They were identical in size to the oleosomes in situ [1][2][3][4][5][6]31]. The isolated oleosomes were subjected to freeze/thaw or heating, and did not release free oil as would be expected for an oil-in-water emulsion stabilized by soy protein and lecithin [20,30,33,34]. Our results demonstrated that the scale-up of our fractionation process does not affect the size or and shape of isolated oleosomes.…”

“…We focused on the recovery rather than the purification of oleosome fractions. We have already demonstrated that oil from isolated oleosomes may be quantitatively recovered [20].…”

Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review

“…The major quality traits that were determined were not only their chemical components, but also the mycotoxins or adulterants from outside. It has been recognized that chemical parameters, such as oil and saccharides (such as fructose, glucose, and lactose) in soybean flour and milk powder, can be successfully determined using enzyme‐assisted aqueous and high‐performance liquid chromatography (HPLC) (Chávez‐Servı́n and others ; Towa and others ). Other biological techniques based on sensitive wheat‐specific polymerase chain reaction system, restriction fragment length polymorphism (RFLP) analysis, and lab‐on‐a‐chip capillary gel electrophoresis (LOC‐CGE) have also been utilized for the quantitative detection of adulterant particles in food powders (von Büren and others ; Mayer and others ).…”

Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology

“…Enzyme preparations hydrolyse and rupture the cell wall constituents and improve the release of intracellular contents. AEE technology has been applied for oils extraction from seed crops, such as pumpkin (Jiao et al, 2014), oil palm fruit (Teixeira et al, 2013), bayberry (Zhang et al, 2012), peanut Jiang et al, 2010), watermelon , sesame (Latif & Anwar, 2011), flax (Long et al, 2011), wheat (Li et al, 2010), and soybean (Towa et al, 2010).…”