Abstract
Soybeans contain three major components: protein (ca. 40%), carbohydrate (25–30%) and oil (18–20%). To maximize value and minimize waste in soy processing, all these components should be collected and utilized. Current processing was originally designed to maximize oil extraction. It tends to make protein and carbohydrate separation from the remaining meal more difficult and, as a result, can limit their uses and reduce their value. We have been developing an enzyme-based processing method which, in a single step, enables the recovery of oil, protein, and sugar in separate streams. Further, oil and protein present in soybeans as individually “packaged” oil bodies (oleosomes) and protein bodies. This solvent-free, enzyme-based processing allows collection of intact oleosomes and protein bodies without alteration by heat, solvent, or mechanical pressing. This new processing method can maximize the recovery of nutritional and industrial/economic value of all major soybean components. We also develop and optimize the production of enzyme particularly suitable for soy processing.
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