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Enzymatic hydrolysis pretreatment to solvent extraction of soybrokens for enhanced oil availability and extractability



Enzymatic hydrolysis pretreatment to solvent extraction of soybrokens for enhanced oil availability and extractability



Journal of food process engineering 29(6): 664-674



Response surface analysis of enzymatic hydrolysis of soybrokens was conducted and the parameters were optimized to enhance both the oil availability and the oil extractability. The parameters, with their levels investigated, were: moisture content during hydrolysis (18.1-27.9% wet mass basis), enzyme concentration (7.1-16.9% volume/weight of sample) and hydrolysis period (2.1-21.9 h). For soybrokens, the enzymatic hydrolysis pretreatment increased both the oil availability by 1-2 percentage points and the oil extractability by 1.3-4 percentage points. The effect of enzymatic concentration was insignificant. The recommended parameter values are: 24-25% w.b. moisture during hydrolysis, 7.1% v/w enzyme concentration and 13.5-14.5 h hydrolysis period.

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Accession: 012786016

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DOI: 10.1111/j.1745-4530.2006.00092.x


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