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 Ángeles; 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 solid23 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.
Fil: Andrín, María Nieves. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Andrín, María Nieves. Universidad del Centro Educativo Latinoamericano (UCEL); Argentina.
Fil: Guraya, María Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Guraya, María Ángeles. . Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.
Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA) ; Argentina.
Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral (UNL). Facultad de Ingeniería Química. Instituto de Investigaciones en Catálisis y Petroquímica (INCAPE) ; Argentina.
Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN), Facultad Regional Rosario ; Argentina.
Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano (UCEL); Argentina.
Peer Reviewed
Materia
Tecnología de los alimentos
Soybean expeller.
pH-shifting process
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2024-07-29T18:48:09Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/11181
Acceder
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network_acronym_str RIAUTN
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network_name_str Repositorio Institucional Abierto (UTN)
spelling Enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional propertiesAndrín, María NievesGuraya, María ÁngelesAccoroni, CeciliaTorresi, Pablo AntonioGodoy, EzequielReinheimer, María AgustinaTecnología de los alimentosSoybean expeller.pH-shifting processThis study investigates sustainable methods for producing protein from soybean expeller via pH-shifting processes, aiming to reduce water usage in alkaline extraction by adjusting solid23 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.Fil: Andrín, María Nieves. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina. Fil: Andrín, María Nieves. Universidad del Centro Educativo Latinoamericano (UCEL); Argentina.Fil: Guraya, María Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina. Fil: Guraya, María Ángeles. . Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA) ; Argentina.Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral (UNL). Facultad de Ingeniería Química. Instituto de Investigaciones en Catálisis y Petroquímica (INCAPE) ; Argentina. Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN), Facultad Regional Rosario ; Argentina.Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.Fil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano (UCEL); Argentina.Peer Reviewed2024-07-29T18:48:09Z2024-07-29T18:48:09Z2024-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articulopdfapplication/pdfAKJournalshttp://hdl.handle.net/20.500.12272/11181https://doi.org/10.1556/446.2024.00112enginfo:eu-repo/semantics/openAccess2024-07-29T18:48:09Zhttp://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 InternacionalAcceso abierto. Siempre con la mención de los autores.reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2026-09-24T12:44:05Zoai:ria.utn.edu.ar:20.500.12272/11181instacron: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 12:44:06.869Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
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
Tecnología de los alimentos
Soybean expeller.
pH-shifting process
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 Ángeles
Accoroni, Cecilia
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
author Andrín, María Nieves
author_facet Andrín, María Nieves
Guraya, María Ángeles
Accoroni, Cecilia
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
author_role author
author2 Guraya, María Ángeles
Accoroni, Cecilia
Torresi, Pablo Antonio
Godoy, Ezequiel
Reinheimer, María Agustina
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Tecnología de los alimentos
Soybean expeller.
pH-shifting process
topic Tecnología de los alimentos
Soybean expeller.
pH-shifting process
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 solid23 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.
Fil: Andrín, María Nieves. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Andrín, María Nieves. Universidad del Centro Educativo Latinoamericano (UCEL); Argentina.
Fil: Guraya, María Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Guraya, María Ángeles. . Universidad del Centro Educativo Latinoamericano (UCEL) ; Argentina.
Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA) ; Argentina.
Fil: Torresi, Pablo Antonio. Universidad Nacional del Litoral (UNL). Facultad de Ingeniería Química. Instituto de Investigaciones en Catálisis y Petroquímica (INCAPE) ; Argentina.
Fil: Torresi, Pablo Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN), Facultad Regional Rosario ; Argentina.
Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) ; Argentina.
Fil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano (UCEL); Argentina.
Peer Reviewed
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 solid23 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 2024-07-29T18:48:09Z
2024-07-29T18:48:09Z
2024-07
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 AKJournals
http://hdl.handle.net/20.500.12272/11181
https://doi.org/10.1556/446.2024.00112
identifier_str_mv AKJournals
url http://hdl.handle.net/20.500.12272/11181
https://doi.org/10.1556/446.2024.00112
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2024-07-29T18:48:09Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Acceso abierto. Siempre con la mención de los autores.
eu_rights_str_mv openAccess
rights_invalid_str_mv 2024-07-29T18:48:09Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Acceso abierto. Siempre con la mención de los autores.
dc.format.none.fl_str_mv pdf
application/pdf
dc.source.none.fl_str_mv 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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