Enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional properties

This study investigates sustainable methods for producing protein from soybean expeller via pH-shifting processes, aiming to reduce water usage in alkaline extraction by adjusting solid23 to-liquid ratios per cycle and employing isoelectric precipitants like lactic acid and lactic acid bacteria (Lac...

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Autores principales: Andrín, María Nieves, Guraya, María Ángeles, Accoroni, Cecilia, Torresi, Pablo Antonio, Godoy, Ezequiel, Reinheimer, María Agustina
Formato: Artículo publisherVersion
Lenguaje:Inglés
Publicado: 2024
Materias:
Tecnología de los alimentos
Soybean expeller.
pH-shifting process
Acceso en línea:http://hdl.handle.net/20.500.12272/11181
https://doi.org/10.1556/446.2024.00112
Aporte de:
RIA - Repositorio Institucional Abierto (UTN) de Universidad Tecnológica Nacional
id I68-R174-20.500.12272-11181
record_format dspace
spelling I68-R174-20.500.12272-111812024-07-30T17:28:58Z Enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional properties Andrín, María Nieves Guraya, María Ángeles Accoroni, Cecilia Torresi, Pablo Antonio Godoy, Ezequiel Reinheimer, María Agustina Tecnología de los alimentos Soybean expeller. pH-shifting process This study investigates sustainable methods for producing protein from soybean expeller via pH-shifting processes, aiming to reduce water usage in alkaline extraction by adjusting solid23 to-liquid ratios per cycle and employing isoelectric precipitants like lactic acid and lactic acid bacteria (Lactiplantibacillus plantarum and Lactococcus Lactis) to enhance functional and antioxidant properties over a wide pH range. Results indicate that the most efficient approach involves three 1:10 (w/v) extraction cycles with lactic acid bacteria as precipitants, demonstrating high productivity and low specific water consumption. Protein content and recovery yield showed no significant differences compared to alternatives with higher water consumption or less eco-friendly precipitants. Despite lower solubility, protein products precipitated with lactic acid bacteria formed stable emulsions, exhibiting superior free radical scavenging activity. Fil: Andrín, María Nieves. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina. Universidad del Centro Educativo Latinoamericano (UCEL); Argentina. Fil: Guraya, María Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina. Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina. Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA) ; Argentina. Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral (UNL). Facultad de Ingeniería Química. Instituto de Investigaciones en Catálisis y Petroquímica (INCAPE) ; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina. Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN), Facultad Regional Rosario ; Argentina. Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina. Universidad del Centro Educativo Latinoamericano (UCEL); Argentina. Peer Reviewed 2024-07-29T18:48:09Z 2024-07-29T18:48:09Z 2024-07 info:eu-repo/semantics/article publisherVersion AKJournals http://hdl.handle.net/20.500.12272/11181 https://doi.org/10.1556/446.2024.00112 eng openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional Acceso abierto. Siempre con la mención de los autores. pdf
institution Universidad Tecnológica Nacional
institution_str I-68
repository_str R-174
collection RIA - Repositorio Institucional Abierto (UTN)
language Inglés
topic Tecnología de los alimentos
Soybean expeller.
pH-shifting process
spellingShingle Tecnología de los alimentos
Soybean expeller.
pH-shifting process
Andrín, María Nieves
Guraya, María Ángeles
Accoroni, Cecilia
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
Enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional properties
topic_facet Tecnología de los alimentos
Soybean expeller.
pH-shifting process
description This study investigates sustainable methods for producing protein from soybean expeller via pH-shifting processes, aiming to reduce water usage in alkaline extraction by adjusting solid23 to-liquid ratios per cycle and employing isoelectric precipitants like lactic acid and lactic acid bacteria (Lactiplantibacillus plantarum and Lactococcus Lactis) to enhance functional and antioxidant properties over a wide pH range. Results indicate that the most efficient approach involves three 1:10 (w/v) extraction cycles with lactic acid bacteria as precipitants, demonstrating high productivity and low specific water consumption. Protein content and recovery yield showed no significant differences compared to alternatives with higher water consumption or less eco-friendly precipitants. Despite lower solubility, protein products precipitated with lactic acid bacteria formed stable emulsions, exhibiting superior free radical scavenging activity.
format Artículo
publisherVersion
author Andrín, María Nieves
Guraya, María Ángeles
Accoroni, Cecilia
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
author_facet Andrín, María Nieves
Guraya, María Ángeles
Accoroni, Cecilia
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
author_sort Andrín, María Nieves
title Enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional properties
title_short Enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional properties
title_full Enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional properties
title_fullStr Enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional properties
title_full_unstemmed Enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional properties
title_sort enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional properties
publishDate 2024
url http://hdl.handle.net/20.500.12272/11181
https://doi.org/10.1556/446.2024.00112
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