Antov Mirjana

Perović Milica

English

University of Szeged

29th International Symposium on Analytical and Environmental Problems  262  POTENTIAL OF ENZYMATIC EXTRACTION OF SOY PROTEIN AS GREEN ALTERNATIVE TO ALKALINE EXTRACTION  Milica Perović1, Mirjana Antov1,2  1Faculty of Technology, University of Novi Sad, Blvd. Cara Laza 1, Novi Sad, Serbia e-mail: perovicmilica@uns.ac.rs  Abstract In recent time, growing global population together with changes in socio-demographics has driven the search for new, sustainable protein sources based on plants which will be able to complement/replace animal proteins in various food applications (Henchion et al., 2017).  Among different plants, soy occupies a prominent place because soy protein is a complete protein that contains all essential amino acids required for normal human growth and development (Singh et al., 2008). The aim of this study was to investigate the efficacy of cell wall degrading enzymes in green extraction protocol in recovery of protein from defatted soy grit. Effects of different commercial enzymes (cellulase, pectinase and xylanase used alone or as combinations, as well as comercial enzyme coctail) were determined by measuring protein extraction yield. In addition, aqueous extraction of protein was performed and put as a control. Applied green protocols resulted in increased protein yield up to 118% compared with control. Furthermore, enzymatic extraction with Enzyme complex (as a commercial cocktail) enabled protein extraction with yield in the same amount as conventional 1 h alkaline extraction. In conclusion, enzymatic extraction with commercional enzyme preparations exhibited highly positive effect on recovery of protein from soy grit. Our findings showed that enzymatic extraction enabled production of soy protein isolate in amounts corresponded to alkaline extraction but through green and environmental-friendly protocol.  Reference  Henchion, M., Hayes, M., Mullen, A., Fenelon, M., & Tiwari, B. (2017). Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium. Foods, 6(7), 53. https://doi.org/10.3390/foods6070053 Singh, P., Kumar, R., Sabapathy, S.N., Bawa, A.S. (2008). Functional and edible uses of soy protein products. Compr. Rev. Food Sci. Food Saf. 7, 14–28. https://doi.org/ 10.1111/j.1541-4337.2007.00025.x.  Acknowledgement  The financial support by the Ministry of Education, Science and Technological Development, Republic of Serbia (Project no: 451-03-47/2023-01/ 200134) is greatly acknowledged    

Potential of enzymatic extraction of soy protein as green alternative to alkaline extraction : [abstract]

http://acta.bibl.u-szeged.hu/82444/1/proceedings_of_isaep_2023_262.pdf

Potential of enzymatic extraction of soy protein as green alternative to alkaline extraction : [abstract]

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