Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions
The soybean extruded-expelled (EE) meals are the byproduct of the process commonly used by small or medium-sized Argentinian companies for obtaining soy oil. In this work, the performance of the pH-shifting process for obtaining a protein product from the EE meals was evaluated as a strategy for on-...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/6456 https://www.sciencedirect.com/science/article/pii/S0260877419304923 https://doi.org/10.1016/j.jfoodeng.2019.109849 |
| _version_ | 1855483814705364992 |
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| author | Accoroni, Cecilia Godoy, Ezequiel Reinheimer, María Agustina |
| author_browse | Accoroni, Cecilia Godoy, Ezequiel Reinheimer, María Agustina |
| author_facet | Accoroni, Cecilia Godoy, Ezequiel Reinheimer, María Agustina |
| author_sort | Accoroni, Cecilia |
| collection | INTA Digital |
| description | The soybean extruded-expelled (EE) meals are the byproduct of the process commonly used by small or medium-sized Argentinian companies for obtaining soy oil. In this work, the performance of the pH-shifting process for obtaining a protein product from the EE meals was evaluated as a strategy for on-site value-adding. The EE meals were subjected to the proposed pH-shifting process under different operating parameters at the alkaline extraction stage (2 and 3 cycles at 55, 60 and 65 °C with and without sodium sulfite) and isoelectric precipitation stage (0 °C and 20 °C with hydrochloric and phosphoric acids), which constitute the controlling steps in an industrial scaling of the process. The pH-shifting process consisting of 3 alkaline extraction cycles at 60 °C followed by isoelectric precipitation at low temperature using hydrochloric acid was found to be well suited for obtaining a final product with a protein content upwards of 75%. |
| format | Artículo |
| id | INTA6456 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA64562024-12-20T14:00:25Z Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions Accoroni, Cecilia Godoy, Ezequiel Reinheimer, María Agustina Soja Proteínas Subproductos Subproductos Aceiteros Valor Añadido Soybeans Proteins Byproducts Oil Mill Byproducts Value Added Argentina The soybean extruded-expelled (EE) meals are the byproduct of the process commonly used by small or medium-sized Argentinian companies for obtaining soy oil. In this work, the performance of the pH-shifting process for obtaining a protein product from the EE meals was evaluated as a strategy for on-site value-adding. The EE meals were subjected to the proposed pH-shifting process under different operating parameters at the alkaline extraction stage (2 and 3 cycles at 55, 60 and 65 °C with and without sodium sulfite) and isoelectric precipitation stage (0 °C and 20 °C with hydrochloric and phosphoric acids), which constitute the controlling steps in an industrial scaling of the process. The pH-shifting process consisting of 3 alkaline extraction cycles at 60 °C followed by isoelectric precipitation at low temperature using hydrochloric acid was found to be well suited for obtaining a final product with a protein content upwards of 75%. EEA Oliveros Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros. Agencia de Extensión Rural Totoras; Argentina Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina Fil: Reinheimer, María Agustina. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2019-12-05T12:44:48Z 2019-12-05T12:44:48Z 2019 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/6456 https://www.sciencedirect.com/science/article/pii/S0260877419304923 0260-8774 https://doi.org/10.1016/j.jfoodeng.2019.109849 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Journal of Food Engineering 274 : 109849 (June 2020) |
| spellingShingle | Soja Proteínas Subproductos Subproductos Aceiteros Valor Añadido Soybeans Proteins Byproducts Oil Mill Byproducts Value Added Argentina Accoroni, Cecilia Godoy, Ezequiel Reinheimer, María Agustina Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions |
| title | Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions |
| title_full | Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions |
| title_fullStr | Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions |
| title_full_unstemmed | Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions |
| title_short | Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions |
| title_sort | performance evaluation of protein recovery from argentinian soybean extruded expelled meals under different operating conditions |
| topic | Soja Proteínas Subproductos Subproductos Aceiteros Valor Añadido Soybeans Proteins Byproducts Oil Mill Byproducts Value Added Argentina |
| url | http://hdl.handle.net/20.500.12123/6456 https://www.sciencedirect.com/science/article/pii/S0260877419304923 https://doi.org/10.1016/j.jfoodeng.2019.109849 |
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