Performance evaluation of protein recovery from Argentinian soybean extruded-expelled 2 meals under different operating conditions.

Autores
Accoroni, Cecilia; Godoy, Ezequiel; Reinheimer, María Agustina
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
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 ºC with and without sodium sulfite) and isoelectric precipitation stage (0 ºC and 20 ºC 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 ºC 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 %.
Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA) ; Argentina.
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Rosario ; Argentina.
Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Peer Reviewed
Fuente
Journal of Food Engineering v. 274, 109849
Materia
Soybean extruded-expelled meals
pH-shifting process; value-adding strategies
Soja
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2024-03-13T21:13:49Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/9740
Acceder
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oai_identifier_str oai:ria.utn.edu.ar:20.500.12272/9740
network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Performance evaluation of protein recovery from Argentinian soybean extruded-expelled 2 meals under different operating conditions.Accoroni, CeciliaGodoy, EzequielReinheimer, María AgustinaSoybean extruded-expelled mealspH-shifting process; value-adding strategiesSojaThe 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 ºC with and without sodium sulfite) and isoelectric precipitation stage (0 ºC and 20 ºC 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 ºC 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 %.Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA) ; Argentina.Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Rosario ; Argentina.Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.Peer Reviewed2024-03-13T21:13:49Z2024-03-13T21:13:49Z2020-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articulopdfapplication/pdfapplication/pdfJournal of Food Engineeringhttp://hdl.handle.net/20.500.12272/9740https://doi.org/10.1016/j.jfoodeng.2019.109849Journal of Food Engineering v. 274, 109849reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacionalengenginfo:eu-repo/semantics/openAccess2024-03-13T21:13:49Zhttp://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 InternacionalAcceso abierto con fines de estudio e investigación. siempre con la mención de los autores.2026-09-24T12:44:34Zoai:ria.utn.edu.ar:20.500.12272/9740instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-09-24 12:44:35.399Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Performance evaluation of protein recovery from Argentinian soybean extruded-expelled 2 meals under different operating conditions.
title Performance evaluation of protein recovery from Argentinian soybean extruded-expelled 2 meals under different operating conditions.
spellingShingle Performance evaluation of protein recovery from Argentinian soybean extruded-expelled 2 meals under different operating conditions.
Accoroni, Cecilia
Soybean extruded-expelled meals
pH-shifting process; value-adding strategies
Soja
title_short Performance evaluation of protein recovery from Argentinian soybean extruded-expelled 2 meals under different operating conditions.
title_full Performance evaluation of protein recovery from Argentinian soybean extruded-expelled 2 meals under different operating conditions.
title_fullStr Performance evaluation of protein recovery from Argentinian soybean extruded-expelled 2 meals under different operating conditions.
title_full_unstemmed Performance evaluation of protein recovery from Argentinian soybean extruded-expelled 2 meals under different operating conditions.
title_sort Performance evaluation of protein recovery from Argentinian soybean extruded-expelled 2 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 Soybean extruded-expelled meals
pH-shifting process; value-adding strategies
Soja
topic Soybean extruded-expelled meals
pH-shifting process; value-adding strategies
Soja
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 ºC with and without sodium sulfite) and isoelectric precipitation stage (0 ºC and 20 ºC 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 ºC 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 %.
Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA) ; Argentina.
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Rosario ; Argentina.
Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Peer Reviewed
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 ºC with and without sodium sulfite) and isoelectric precipitation stage (0 ºC and 20 ºC 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 ºC 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 2020
dc.date.none.fl_str_mv 2020-06
2024-03-13T21:13:49Z
2024-03-13T21:13:49Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv Journal of Food Engineering
http://hdl.handle.net/20.500.12272/9740
https://doi.org/10.1016/j.jfoodeng.2019.109849
identifier_str_mv Journal of Food Engineering
url http://hdl.handle.net/20.500.12272/9740
https://doi.org/10.1016/j.jfoodeng.2019.109849
dc.language.none.fl_str_mv eng
eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2024-03-13T21:13:49Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Acceso abierto con fines de estudio e investigación. siempre con la mención de los autores.
eu_rights_str_mv openAccess
rights_invalid_str_mv 2024-03-13T21:13:49Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Acceso abierto con fines de estudio e investigación. siempre con la mención de los autores.
dc.format.none.fl_str_mv pdf
application/pdf
application/pdf
dc.source.none.fl_str_mv Journal of Food Engineering v. 274, 109849
reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
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score 13.265058

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