Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions

Autores
Accoroni, Cecilia; Godoy, Ezequiel; Reinheimer, María Agustina
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
Journal of Food Engineering 274 : 109849 (June 2020)
Materia
Soja
Proteínas
Subproductos
Subproductos Aceiteros
Valor Añadido
Soybeans
Proteins
Byproducts
Oil Mill Byproducts
Value Added
Argentina
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6456
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oai_identifier_str oai:localhost:20.500.12123/6456
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spelling Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditionsAccoroni, CeciliaGodoy, EzequielReinheimer, María AgustinaSojaProteínasSubproductosSubproductos AceiterosValor AñadidoSoybeansProteinsByproductsOil Mill ByproductsValue AddedArgentinaThe 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 OliverosFil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros. Agencia de Extensión Rural Totoras; ArgentinaFil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; ArgentinaFil: Reinheimer, María Agustina. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2019-12-05T12:44:48Z2019-12-05T12:44:48Z2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/6456https://www.sciencedirect.com/science/article/pii/S02608774193049230260-8774https://doi.org/10.1016/j.jfoodeng.2019.109849Journal of Food Engineering 274 : 109849 (June 2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:50Zoai:localhost:20.500.12123/6456instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:50.802INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions
Accoroni, Cecilia
Soja
Proteínas
Subproductos
Subproductos Aceiteros
Valor Añadido
Soybeans
Proteins
Byproducts
Oil Mill Byproducts
Value Added
Argentina
title_short 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_sort Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions
dc.creator.none.fl_str_mv Accoroni, Cecilia
Godoy, Ezequiel
Reinheimer, María Agustina
author Accoroni, Cecilia
author_facet Accoroni, Cecilia
Godoy, Ezequiel
Reinheimer, María Agustina
author_role author
author2 Godoy, Ezequiel
Reinheimer, María Agustina
author2_role author
author
dc.subject.none.fl_str_mv Soja
Proteínas
Subproductos
Subproductos Aceiteros
Valor Añadido
Soybeans
Proteins
Byproducts
Oil Mill Byproducts
Value Added
Argentina
topic Soja
Proteínas
Subproductos
Subproductos Aceiteros
Valor Añadido
Soybeans
Proteins
Byproducts
Oil Mill Byproducts
Value Added
Argentina
dc.description.none.fl_txt_mv 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
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%.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-05T12:44:48Z
2019-12-05T12:44:48Z
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 0260-8774
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Journal of Food Engineering 274 : 109849 (June 2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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