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 solid-to-liquid ratios per cycle and employing isoelectric precipitants like lactic acid and lactic acid bacteria (Lacti...
| Autores principales: | , , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Akadémiai Kiadó, Budapest
2024
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/20719 https://akjournals.com/view/journals/446/20/1/article-p79.xml https://doi.org/10.1556/446.2024.00112 |
| _version_ | 1855038285318979584 |
|---|---|
| author | Andrín, María Nieves Guraya, María Angeles Accoroni, Cecilia Torresi, Pablo Antonio Godoy, Ezequiel Reinheimer, María Agustina |
| author_browse | Accoroni, Cecilia Andrín, María Nieves Godoy, Ezequiel Guraya, María Angeles Reinheimer, María Agustina Torresi, Pablo Antonio |
| author_facet | Andrín, María Nieves Guraya, María Angeles Accoroni, Cecilia Torresi, Pablo Antonio Godoy, Ezequiel Reinheimer, María Agustina |
| author_sort | Andrín, María Nieves |
| collection | INTA Digital |
| 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 solid-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 | info:ar-repo/semantics/artículo |
| id | INTA20719 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Akadémiai Kiadó, Budapest |
| publisherStr | Akadémiai Kiadó, Budapest |
| record_format | dspace |
| spelling | INTA207192024-12-20T14:38:31Z 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 Angeles Accoroni, Cecilia Torresi, Pablo Antonio Godoy, Ezequiel Reinheimer, María Agustina Soja Consumo de Agua (plantas) Contenido Proteico Bacteria Acidoláctica Soybeans Water Consumption (plants) Protein Content Lactic Acid Bacteria 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 solid-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. EEA Oliveros Fil: Andrín, María Nieves. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Andrín, María Nieves. Universidad del Centro Educativo Latinoamericano; Argentina Fil: Guraya, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Guraya, María Angeles. Universidad del Centro Educativo Latinoamericano; Argentina Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica; Argentina Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica; Argentina Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; Argentina 2024-12-20T14:36:21Z 2024-12-20T14:36:21Z 2024-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/20719 https://akjournals.com/view/journals/446/20/1/article-p79.xml 1786-335X 1787-0321 https://doi.org/10.1556/446.2024.00112 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Akadémiai Kiadó, Budapest Progress in Agricultural Engineering Sciences 20 (1) : 1-22 (December 2024) |
| spellingShingle | Soja Consumo de Agua (plantas) Contenido Proteico Bacteria Acidoláctica Soybeans Water Consumption (plants) Protein Content Lactic Acid Bacteria Andrín, María Nieves Guraya, María Angeles 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 |
| title | 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_short | 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 |
| topic | Soja Consumo de Agua (plantas) Contenido Proteico Bacteria Acidoláctica Soybeans Water Consumption (plants) Protein Content Lactic Acid Bacteria |
| url | http://hdl.handle.net/20.500.12123/20719 https://akjournals.com/view/journals/446/20/1/article-p79.xml https://doi.org/10.1556/446.2024.00112 |
| work_keys_str_mv | AT andrinmarianieves enhancingproteinextractionfromsoybeanexpellerexploringtheimpactofprecipitatingagentsandflourtowaterratiosonfunctionalproperties AT gurayamariaangeles enhancingproteinextractionfromsoybeanexpellerexploringtheimpactofprecipitatingagentsandflourtowaterratiosonfunctionalproperties AT accoronicecilia enhancingproteinextractionfromsoybeanexpellerexploringtheimpactofprecipitatingagentsandflourtowaterratiosonfunctionalproperties AT torresipabloantonio enhancingproteinextractionfromsoybeanexpellerexploringtheimpactofprecipitatingagentsandflourtowaterratiosonfunctionalproperties AT godoyezequiel enhancingproteinextractionfromsoybeanexpellerexploringtheimpactofprecipitatingagentsandflourtowaterratiosonfunctionalproperties AT reinheimermariaagustina enhancingproteinextractionfromsoybeanexpellerexploringtheimpactofprecipitatingagentsandflourtowaterratiosonfunctionalproperties |