Enzymatic extraction of protein from toasted and not toasted soybean meal

摘要

The soybean, one traditional oleaginous globally cultivated, is one import font of vegetable protein, that contains, according some authors, whole the essential amino acids to the human organism. The soybean protein replace with benefits, economics and nutritionals, the animal protein and this has been taking to the development of several food ingredients, and the consume and manufacture have been increasing significantly. However, for the soy use in the industry and human nutrition, it’s necessary to process it to eliminate the antinutritional factors presents and to improve its flavor. Or even, other processes like the chemical or enzymatic hydrolysis and thermal treatments, to provide specific functions, as gelatinization, solubility, emulsification and water holding. Usually, the isolated soy protein is obtained by alkaline extraction and posterior recovery by acid precipitation. These processes are expensive and can present losses of protein in order 25%. The enzymatic process is a good alternative for the extraction and offer advantages as fast reactions in gentle conditions (aqueous solutions in normal temperatures and pressures) and high especificity. It can enhance functional and nutritional protein properties, besides conferring safety to the final product, once the risks of thermal denaturation of molecules are decreased. In this work, two commercial proteases, Alcalase and Flavourzyme, are used to extract the protein from toasted and not toasted degreased soybean meal from the oil extraction industry of Cocamar, Maringá - PR - BR. The tests (duplicate) are carried out in 40°C, initial pH of 7,0, enzyme concentration of 1% (protein/protein) and times from 1 up to 24 hours. At the end of the hydrolysis the suspension pH is measured and again corrected for 7,0. The amount of extracted protein is determined by the method of Bradford [1] before the enzyme addition and 1 hour after the pH final correction.