Enhancing protein extraction from soybean expeller: Exploring the impact of precipitating agents and flour-to-water ratios on functional properties

Autores
Andrín, María Nieves; Guraya, María Angeles; Accoroni, Cecilia; Torresi, Pablo Antonio; Godoy, Ezequiel; Reinheimer, María Agustina
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
Progress in Agricultural Engineering Sciences 20 (1) : 1-22 (December 2024)
Materia
Soja
Consumo de Agua (plantas)
Contenido Proteico
Bacteria Acidoláctica
Soybeans
Water Consumption (plants)
Protein Content
Lactic Acid Bacteria
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/20719
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oai_identifier_str oai:localhost:20.500.12123/20719
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spelling Enhancing protein extraction from soybean expeller: Exploring the impact of precipitating agents and flour-to-water ratios on functional propertiesAndrín, María NievesGuraya, María AngelesAccoroni, CeciliaTorresi, Pablo AntonioGodoy, EzequielReinheimer, María AgustinaSojaConsumo de Agua (plantas)Contenido ProteicoBacteria AcidolácticaSoybeansWater Consumption (plants)Protein ContentLactic Acid BacteriaThis 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 OliverosFil: Andrín, María Nieves. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Andrín, María Nieves. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Guraya, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guraya, María Angeles. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; ArgentinaFil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaFil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Investigaciones en Catálisis y Petroquímica; ArgentinaFil: Torresi, Pablo Antonio. Universidad Nacional del Litoral. Instituto de Investigaciones en Catálisis y Petroquímica; ArgentinaFil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; ArgentinaFil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; ArgentinaAkadémiai Kiadó, Budapest2024-12-20T14:36:21Z2024-12-20T14:36:21Z2024-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/20719https://akjournals.com/view/journals/446/20/1/article-p79.xml1786-335X1787-0321https://doi.org/10.1556/446.2024.00112Progress in Agricultural Engineering Sciences 20 (1) : 1-22 (December 2024)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:47:01Zoai:localhost:20.500.12123/20719instacron: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 13:47:02.403INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Enhancing protein extraction from soybean expeller: Exploring the impact of precipitating agents and flour-to-water ratios on functional properties
Andrín, María Nieves
Soja
Consumo de Agua (plantas)
Contenido Proteico
Bacteria Acidoláctica
Soybeans
Water Consumption (plants)
Protein Content
Lactic Acid Bacteria
title_short 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_sort Enhancing protein extraction from soybean expeller: Exploring the impact of precipitating agents and flour-to-water ratios on functional properties
dc.creator.none.fl_str_mv Andrín, María Nieves
Guraya, María Angeles
Accoroni, Cecilia
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
author Andrín, María Nieves
author_facet Andrín, María Nieves
Guraya, María Angeles
Accoroni, Cecilia
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
author_role author
author2 Guraya, María Angeles
Accoroni, Cecilia
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Soja
Consumo de Agua (plantas)
Contenido Proteico
Bacteria Acidoláctica
Soybeans
Water Consumption (plants)
Protein Content
Lactic Acid Bacteria
topic Soja
Consumo de Agua (plantas)
Contenido Proteico
Bacteria Acidoláctica
Soybeans
Water Consumption (plants)
Protein Content
Lactic Acid Bacteria
dc.description.none.fl_txt_mv 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
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.
publishDate 2024
dc.date.none.fl_str_mv 2024-12-20T14:36:21Z
2024-12-20T14:36:21Z
2024-12
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/20.500.12123/20719
https://akjournals.com/view/journals/446/20/1/article-p79.xml
1786-335X
1787-0321
https://doi.org/10.1556/446.2024.00112
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
identifier_str_mv 1786-335X
1787-0321
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Akadémiai Kiadó, Budapest
publisher.none.fl_str_mv Akadémiai Kiadó, Budapest
dc.source.none.fl_str_mv Progress in Agricultural Engineering Sciences 20 (1) : 1-22 (December 2024)
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
_version_ 1844619198465048576
score 12.559606

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