Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup
Abstract Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indiges...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Loman, Abdullah Al [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Schlagwörter: |
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| Anmerkung: |
© Springer-Verlag Berlin Heidelberg 2016 |
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| Übergeordnetes Werk: |
Enthalten in: Bioprocess and biosystems engineering - Springer Berlin Heidelberg, 2001, 39(2016), 10 vom: 20. Mai, Seite 1501-1514 |
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| Übergeordnetes Werk: |
volume:39 ; year:2016 ; number:10 ; day:20 ; month:05 ; pages:1501-1514 |
| Links: |
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| DOI / URN: |
10.1007/s00449-016-1626-5 |
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| Katalog-ID: |
OLC2106639376 |
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| 520 | |a Abstract Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indigestible carbohydrate but also soluble reducing sugar as potential fermentation feedstock. For increasing protein content in the product and maximizing protein recovery, the process was optimized to include the following steps: hydrolysis of soy flour using an Aspergillus niger enzyme system; separation of the solid and liquid by centrifugation (10 min at 7500×g); an optional step of washing to remove entrapped hydrolysate from the protein-rich wet solid stream by ethanol (at an ethanol-to-wet-solid ratio (v/w) of 10, resulting in a liquid phase of approximately 60 % ethanol); and a final precipitation of residual protein from the sugar-rich liquid stream by heat treatment (30 min at 95 °C). Starting from 100 g soy flour, this process would produce approximately 54 g soy protein concentrate with 70 % protein (or, including the optional solid wash, 43 g with 80 % protein), 9 g soy protein isolate with 89 % protein, and 280 ml syrup of 60 g/l reducing sugar. The amino acid composition of the soy protein concentrate produced was comparable to that of the starting soy flour. Enzymes produced by three fungal species, A. niger, Trichoderma reesei, and Aspergillus aculeatus, were also evaluated for effectiveness to use in this process. | ||
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10.1007/s00449-016-1626-5 doi (DE-627)OLC2106639376 (DE-He213)s00449-016-1626-5-p DE-627 ger DE-627 rakwb eng 660 VZ 570 690 540 VZ 12 ssgn Loman, Abdullah Al verfasserin aut Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag Berlin Heidelberg 2016 Abstract Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indigestible carbohydrate but also soluble reducing sugar as potential fermentation feedstock. For increasing protein content in the product and maximizing protein recovery, the process was optimized to include the following steps: hydrolysis of soy flour using an Aspergillus niger enzyme system; separation of the solid and liquid by centrifugation (10 min at 7500×g); an optional step of washing to remove entrapped hydrolysate from the protein-rich wet solid stream by ethanol (at an ethanol-to-wet-solid ratio (v/w) of 10, resulting in a liquid phase of approximately 60 % ethanol); and a final precipitation of residual protein from the sugar-rich liquid stream by heat treatment (30 min at 95 °C). Starting from 100 g soy flour, this process would produce approximately 54 g soy protein concentrate with 70 % protein (or, including the optional solid wash, 43 g with 80 % protein), 9 g soy protein isolate with 89 % protein, and 280 ml syrup of 60 g/l reducing sugar. The amino acid composition of the soy protein concentrate produced was comparable to that of the starting soy flour. Enzymes produced by three fungal species, A. niger, Trichoderma reesei, and Aspergillus aculeatus, were also evaluated for effectiveness to use in this process. Soy protein concentrate Bio-refinery Soy flour Soy protein isolate Sugar Islam, S. M. Mahfuzul aut Li, Qian aut Ju, Lu-Kwang aut Enthalten in Bioprocess and biosystems engineering Springer Berlin Heidelberg, 2001 39(2016), 10 vom: 20. Mai, Seite 1501-1514 (DE-627)333469763 (DE-600)2056063-1 (DE-576)094533709 1615-7591 nnns volume:39 year:2016 number:10 day:20 month:05 pages:1501-1514 https://doi.org/10.1007/s00449-016-1626-5 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-ARC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_24 GBV_ILN_31 GBV_ILN_70 GBV_ILN_2018 GBV_ILN_4046 GBV_ILN_4277 AR 39 2016 10 20 05 1501-1514 |
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10.1007/s00449-016-1626-5 doi (DE-627)OLC2106639376 (DE-He213)s00449-016-1626-5-p DE-627 ger DE-627 rakwb eng 660 VZ 570 690 540 VZ 12 ssgn Loman, Abdullah Al verfasserin aut Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag Berlin Heidelberg 2016 Abstract Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indigestible carbohydrate but also soluble reducing sugar as potential fermentation feedstock. For increasing protein content in the product and maximizing protein recovery, the process was optimized to include the following steps: hydrolysis of soy flour using an Aspergillus niger enzyme system; separation of the solid and liquid by centrifugation (10 min at 7500×g); an optional step of washing to remove entrapped hydrolysate from the protein-rich wet solid stream by ethanol (at an ethanol-to-wet-solid ratio (v/w) of 10, resulting in a liquid phase of approximately 60 % ethanol); and a final precipitation of residual protein from the sugar-rich liquid stream by heat treatment (30 min at 95 °C). Starting from 100 g soy flour, this process would produce approximately 54 g soy protein concentrate with 70 % protein (or, including the optional solid wash, 43 g with 80 % protein), 9 g soy protein isolate with 89 % protein, and 280 ml syrup of 60 g/l reducing sugar. The amino acid composition of the soy protein concentrate produced was comparable to that of the starting soy flour. Enzymes produced by three fungal species, A. niger, Trichoderma reesei, and Aspergillus aculeatus, were also evaluated for effectiveness to use in this process. Soy protein concentrate Bio-refinery Soy flour Soy protein isolate Sugar Islam, S. M. Mahfuzul aut Li, Qian aut Ju, Lu-Kwang aut Enthalten in Bioprocess and biosystems engineering Springer Berlin Heidelberg, 2001 39(2016), 10 vom: 20. Mai, Seite 1501-1514 (DE-627)333469763 (DE-600)2056063-1 (DE-576)094533709 1615-7591 nnns volume:39 year:2016 number:10 day:20 month:05 pages:1501-1514 https://doi.org/10.1007/s00449-016-1626-5 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-ARC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_24 GBV_ILN_31 GBV_ILN_70 GBV_ILN_2018 GBV_ILN_4046 GBV_ILN_4277 AR 39 2016 10 20 05 1501-1514 |
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10.1007/s00449-016-1626-5 doi (DE-627)OLC2106639376 (DE-He213)s00449-016-1626-5-p DE-627 ger DE-627 rakwb eng 660 VZ 570 690 540 VZ 12 ssgn Loman, Abdullah Al verfasserin aut Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag Berlin Heidelberg 2016 Abstract Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indigestible carbohydrate but also soluble reducing sugar as potential fermentation feedstock. For increasing protein content in the product and maximizing protein recovery, the process was optimized to include the following steps: hydrolysis of soy flour using an Aspergillus niger enzyme system; separation of the solid and liquid by centrifugation (10 min at 7500×g); an optional step of washing to remove entrapped hydrolysate from the protein-rich wet solid stream by ethanol (at an ethanol-to-wet-solid ratio (v/w) of 10, resulting in a liquid phase of approximately 60 % ethanol); and a final precipitation of residual protein from the sugar-rich liquid stream by heat treatment (30 min at 95 °C). Starting from 100 g soy flour, this process would produce approximately 54 g soy protein concentrate with 70 % protein (or, including the optional solid wash, 43 g with 80 % protein), 9 g soy protein isolate with 89 % protein, and 280 ml syrup of 60 g/l reducing sugar. The amino acid composition of the soy protein concentrate produced was comparable to that of the starting soy flour. Enzymes produced by three fungal species, A. niger, Trichoderma reesei, and Aspergillus aculeatus, were also evaluated for effectiveness to use in this process. Soy protein concentrate Bio-refinery Soy flour Soy protein isolate Sugar Islam, S. M. Mahfuzul aut Li, Qian aut Ju, Lu-Kwang aut Enthalten in Bioprocess and biosystems engineering Springer Berlin Heidelberg, 2001 39(2016), 10 vom: 20. Mai, Seite 1501-1514 (DE-627)333469763 (DE-600)2056063-1 (DE-576)094533709 1615-7591 nnns volume:39 year:2016 number:10 day:20 month:05 pages:1501-1514 https://doi.org/10.1007/s00449-016-1626-5 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-ARC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_24 GBV_ILN_31 GBV_ILN_70 GBV_ILN_2018 GBV_ILN_4046 GBV_ILN_4277 AR 39 2016 10 20 05 1501-1514 |
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10.1007/s00449-016-1626-5 doi (DE-627)OLC2106639376 (DE-He213)s00449-016-1626-5-p DE-627 ger DE-627 rakwb eng 660 VZ 570 690 540 VZ 12 ssgn Loman, Abdullah Al verfasserin aut Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag Berlin Heidelberg 2016 Abstract Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indigestible carbohydrate but also soluble reducing sugar as potential fermentation feedstock. For increasing protein content in the product and maximizing protein recovery, the process was optimized to include the following steps: hydrolysis of soy flour using an Aspergillus niger enzyme system; separation of the solid and liquid by centrifugation (10 min at 7500×g); an optional step of washing to remove entrapped hydrolysate from the protein-rich wet solid stream by ethanol (at an ethanol-to-wet-solid ratio (v/w) of 10, resulting in a liquid phase of approximately 60 % ethanol); and a final precipitation of residual protein from the sugar-rich liquid stream by heat treatment (30 min at 95 °C). Starting from 100 g soy flour, this process would produce approximately 54 g soy protein concentrate with 70 % protein (or, including the optional solid wash, 43 g with 80 % protein), 9 g soy protein isolate with 89 % protein, and 280 ml syrup of 60 g/l reducing sugar. The amino acid composition of the soy protein concentrate produced was comparable to that of the starting soy flour. Enzymes produced by three fungal species, A. niger, Trichoderma reesei, and Aspergillus aculeatus, were also evaluated for effectiveness to use in this process. Soy protein concentrate Bio-refinery Soy flour Soy protein isolate Sugar Islam, S. M. Mahfuzul aut Li, Qian aut Ju, Lu-Kwang aut Enthalten in Bioprocess and biosystems engineering Springer Berlin Heidelberg, 2001 39(2016), 10 vom: 20. Mai, Seite 1501-1514 (DE-627)333469763 (DE-600)2056063-1 (DE-576)094533709 1615-7591 nnns volume:39 year:2016 number:10 day:20 month:05 pages:1501-1514 https://doi.org/10.1007/s00449-016-1626-5 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-ARC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_24 GBV_ILN_31 GBV_ILN_70 GBV_ILN_2018 GBV_ILN_4046 GBV_ILN_4277 AR 39 2016 10 20 05 1501-1514 |
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10.1007/s00449-016-1626-5 doi (DE-627)OLC2106639376 (DE-He213)s00449-016-1626-5-p DE-627 ger DE-627 rakwb eng 660 VZ 570 690 540 VZ 12 ssgn Loman, Abdullah Al verfasserin aut Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag Berlin Heidelberg 2016 Abstract Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indigestible carbohydrate but also soluble reducing sugar as potential fermentation feedstock. For increasing protein content in the product and maximizing protein recovery, the process was optimized to include the following steps: hydrolysis of soy flour using an Aspergillus niger enzyme system; separation of the solid and liquid by centrifugation (10 min at 7500×g); an optional step of washing to remove entrapped hydrolysate from the protein-rich wet solid stream by ethanol (at an ethanol-to-wet-solid ratio (v/w) of 10, resulting in a liquid phase of approximately 60 % ethanol); and a final precipitation of residual protein from the sugar-rich liquid stream by heat treatment (30 min at 95 °C). Starting from 100 g soy flour, this process would produce approximately 54 g soy protein concentrate with 70 % protein (or, including the optional solid wash, 43 g with 80 % protein), 9 g soy protein isolate with 89 % protein, and 280 ml syrup of 60 g/l reducing sugar. The amino acid composition of the soy protein concentrate produced was comparable to that of the starting soy flour. Enzymes produced by three fungal species, A. niger, Trichoderma reesei, and Aspergillus aculeatus, were also evaluated for effectiveness to use in this process. Soy protein concentrate Bio-refinery Soy flour Soy protein isolate Sugar Islam, S. M. Mahfuzul aut Li, Qian aut Ju, Lu-Kwang aut Enthalten in Bioprocess and biosystems engineering Springer Berlin Heidelberg, 2001 39(2016), 10 vom: 20. Mai, Seite 1501-1514 (DE-627)333469763 (DE-600)2056063-1 (DE-576)094533709 1615-7591 nnns volume:39 year:2016 number:10 day:20 month:05 pages:1501-1514 https://doi.org/10.1007/s00449-016-1626-5 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-ARC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_24 GBV_ILN_31 GBV_ILN_70 GBV_ILN_2018 GBV_ILN_4046 GBV_ILN_4277 AR 39 2016 10 20 05 1501-1514 |
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Enthalten in Bioprocess and biosystems engineering 39(2016), 10 vom: 20. Mai, Seite 1501-1514 volume:39 year:2016 number:10 day:20 month:05 pages:1501-1514 |
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Loman, Abdullah Al @@aut@@ Islam, S. M. Mahfuzul @@aut@@ Li, Qian @@aut@@ Ju, Lu-Kwang @@aut@@ |
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soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup |
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Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup |
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Abstract Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indigestible carbohydrate but also soluble reducing sugar as potential fermentation feedstock. For increasing protein content in the product and maximizing protein recovery, the process was optimized to include the following steps: hydrolysis of soy flour using an Aspergillus niger enzyme system; separation of the solid and liquid by centrifugation (10 min at 7500×g); an optional step of washing to remove entrapped hydrolysate from the protein-rich wet solid stream by ethanol (at an ethanol-to-wet-solid ratio (v/w) of 10, resulting in a liquid phase of approximately 60 % ethanol); and a final precipitation of residual protein from the sugar-rich liquid stream by heat treatment (30 min at 95 °C). Starting from 100 g soy flour, this process would produce approximately 54 g soy protein concentrate with 70 % protein (or, including the optional solid wash, 43 g with 80 % protein), 9 g soy protein isolate with 89 % protein, and 280 ml syrup of 60 g/l reducing sugar. The amino acid composition of the soy protein concentrate produced was comparable to that of the starting soy flour. Enzymes produced by three fungal species, A. niger, Trichoderma reesei, and Aspergillus aculeatus, were also evaluated for effectiveness to use in this process. © Springer-Verlag Berlin Heidelberg 2016 |
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Abstract Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indigestible carbohydrate but also soluble reducing sugar as potential fermentation feedstock. For increasing protein content in the product and maximizing protein recovery, the process was optimized to include the following steps: hydrolysis of soy flour using an Aspergillus niger enzyme system; separation of the solid and liquid by centrifugation (10 min at 7500×g); an optional step of washing to remove entrapped hydrolysate from the protein-rich wet solid stream by ethanol (at an ethanol-to-wet-solid ratio (v/w) of 10, resulting in a liquid phase of approximately 60 % ethanol); and a final precipitation of residual protein from the sugar-rich liquid stream by heat treatment (30 min at 95 °C). Starting from 100 g soy flour, this process would produce approximately 54 g soy protein concentrate with 70 % protein (or, including the optional solid wash, 43 g with 80 % protein), 9 g soy protein isolate with 89 % protein, and 280 ml syrup of 60 g/l reducing sugar. The amino acid composition of the soy protein concentrate produced was comparable to that of the starting soy flour. Enzymes produced by three fungal species, A. niger, Trichoderma reesei, and Aspergillus aculeatus, were also evaluated for effectiveness to use in this process. © Springer-Verlag Berlin Heidelberg 2016 |
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Abstract Soybean carbohydrate is often found to limit the use of protein in soy flour as food and animal feed due to its indigestibility to monogastric animal. In the current study, an enzymatic process was developed to produce not only soy protein concentrate and soy protein isolate without indigestible carbohydrate but also soluble reducing sugar as potential fermentation feedstock. For increasing protein content in the product and maximizing protein recovery, the process was optimized to include the following steps: hydrolysis of soy flour using an Aspergillus niger enzyme system; separation of the solid and liquid by centrifugation (10 min at 7500×g); an optional step of washing to remove entrapped hydrolysate from the protein-rich wet solid stream by ethanol (at an ethanol-to-wet-solid ratio (v/w) of 10, resulting in a liquid phase of approximately 60 % ethanol); and a final precipitation of residual protein from the sugar-rich liquid stream by heat treatment (30 min at 95 °C). Starting from 100 g soy flour, this process would produce approximately 54 g soy protein concentrate with 70 % protein (or, including the optional solid wash, 43 g with 80 % protein), 9 g soy protein isolate with 89 % protein, and 280 ml syrup of 60 g/l reducing sugar. The amino acid composition of the soy protein concentrate produced was comparable to that of the starting soy flour. Enzymes produced by three fungal species, A. niger, Trichoderma reesei, and Aspergillus aculeatus, were also evaluated for effectiveness to use in this process. © Springer-Verlag Berlin Heidelberg 2016 |
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