NDLI: Destabilization of the Emulsion Formed during Aqueous Extraction of Soybean Oil

Content Provider	Springer Nature Link
Author	Morales Chabrand, Ramón Kim, Hyun Jung Zhang, Cheng Glatz, Charles E. Jung, Stephanie
Copyright Year	2008
Abstract	Characterization and destabilization of the emulsion formed during aqueous extraction of oil from soybean flour were investigated. This emulsion was collected as a cream layer and was subjected to various single and combined treatments, including thermal treatments and enzymatic treatments, aimed at recovery of free oil. The soybean oil emulsion formed during the aqueous extraction processing of full fat flour contains high molecular weight glycinin and β-conglycinin proteins and smaller oleosin proteins, which form a multilayer interface. Heat treatment alone did not modify the free oil recovery but freeze–thaw treatment increased the oil yield from 3 to 22%. After enzymatic treatment of the emulsion, its mean droplet size changed from 5 to 14 μm and the oil recovery increased to 23%. This increase could be attributed to the removal (due to enzymatic hydrolysis) of large molecular weight polypeptides from the emulsion interface, resulting in partial emulsion destabilization. When enzymatic treatment was followed by a freeze–thaw step, the oil recovery increased to 46%. This result can be attributed to the thinner interfacial membrane after enzymatic hydrolysis, partial coalescence during freeze–thaw, and coalescence during centrifugation. Despite the reduction in emulsion stability achieved, additional demulsification approaches need to be pursued to obtain an acceptably high conversion to free oil.
Starting Page	383
Ending Page	390
Page Count	8
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	85
Issue Number	4
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2008-02-07
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Aqueous extraction processing Demulsification Enzymatic treatment Soybean flour Soybean oil emulsion Soy protein Agriculture Biomaterials Biotechnology Chemistry/Food Science Analytical Chemistry Industrial Chemistry/Chemical Engineering
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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