Protein Extraction from Defatted Soybean Flour with Viscozyme L Pretreatment

Abstract

Defatted soy flour (DSF) was pretreated with Viscozyme L to hydrolyze cell wall polysaccharides with the objective of enhancing protein extraction. Response surface methodology (RSM) was used to study the effects of treatment variables, Viscozyme L concentration (15–45 fungal beta‐glucanase units [FBG]/10 g solids) and temperature (45–65C), on protein extraction and reducing sugars released from DSF. The regression model represented the relationship between the independent variables and the responses. Protein extraction from DSF was mainly affected by temperature, whereas the content of reducing sugars was affected by the enzyme concentration. From the RSM‐generated model the optimum conditions for maximum hydrolysis of carbohydrates occurred at temperature of 45C with Viscozyme L concentration of 45 FBG/10 g of DSF, but the most carbohydrate hydrolysis did not result in higher protein extraction which was affected mostly by the temperature of pretreatment, with higher extraction at the higher temperatures (55 and 65C). Practical Applications The enzyme treatment to legume or cereal flours have been recognized in the food industry and the main objective is to improve the utilization of nutrients in raw materials. The multicomponent nature of Viscozyme L, which contained a wide range of carbohydrases including arabanase, cellulase, hemicellulase and xylanase seemed to be advantageous in cleaving the linkages within the polysaccharide matrix, and hence liberating more intercellular constituents like nitrogen. However, preprocessing of soy flour with Viscozyme L for the extraction of protein has not been previously reported. This study provides very important information about the optimum Viscozyme concentration and temperature that is useful for increased protein extraction and to produce the best quality products.

Optimised methodology for the extraction of protein from quinoa (Chenopodium quinoa Willd.)

“…Previously, Nienke () recovered 41% of the protein present in quinoa flour (500 μm) with extraction conditions of pH 9.0 (adjusted with 2 N NaOH) and a solvent/meal ratio of 10 to 1. Protein recoveries of 52.0%, 56.2% and 65.4% from paprika, peanut and soya bean flour have been previously reported (Firatligil‐Durmus & Evranuz, ; Ma et al ., ; Rosset et al ., ).…”

Improving yield and composition of protein concentrates from green tea residue in an agri-food supply chain: Effect of pre-treatment

“…Solvents (ethanol, acetone, hexane) are used for isolating pigments and polyphenols (Turkmen et al, 2006). Cell wall degrading enzymes, such as Viscozyme ® L, pectinase, and Celluclast ® are used to enhance protein extraction by degrading cell wall polysaccharides, such as pectin, and (hemi-) cellulose (Bals et al, 2007;Jodayree et al, 2012;Rosset et al, 2014). H 2 O 2 , which breaks down lignin, is also used to increase the dry matter digestibility of biomass used as animal feed (Chaudhry, 1998;Mishra et al, 2000).…”

Improved extraction of disulphide‐rich bioactive proteins from soya hulls: characterisation of a novel aspartic proteinase

“…The commonly used procedures for protein extraction from soya hulls are aqueous extraction (Sessa, ; Liu et al ., ), dilute sodium phosphate extraction (Liu et al ., ) and aqueous ethanol extraction (Sessa & Wolf, ), but the yield of extracted proteins was not desired. On the other hand, a large volume of data have been provided on the extraction of plant proteins by employing the enzymatic pretreatment with carbohydrases (Grossman et al ., ; Wang et al ., ; Rosset et al ., ), which can improve the yield of extracted proteins. Viscozyme L is a multicomponent carbohydrase, which contains a wide range of carbohydrases including arabanase, cellulase, hemicellulase and xylanase seemed to be advantageous in cleaving the linkages within the polysaccharide matrix, and hence liberating more intercellular constituents (Guan & Yao, ; Rosset et al ., ).…”

“…On the other hand, a large volume of data have been provided on the extraction of plant proteins by employing the enzymatic pretreatment with carbohydrases (Grossman et al ., ; Wang et al ., ; Rosset et al ., ), which can improve the yield of extracted proteins. Viscozyme L is a multicomponent carbohydrase, which contains a wide range of carbohydrases including arabanase, cellulase, hemicellulase and xylanase seemed to be advantageous in cleaving the linkages within the polysaccharide matrix, and hence liberating more intercellular constituents (Guan & Yao, ; Rosset et al ., ). It has been reported that Viscozyme L pretreatment could be used as an effective strategy to extract proteins from some agricultural by‐products, including buckwheat bran (Grossman et al ., ), oat bran (Guan & Yao, ) and rice bran (Tang et al ., ).…”