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Parameters affecting enzyme-assisted aqueous extraction of extruded sunflower meal

Campbell, Kerry A. and Vaca Medina, Guadalupe and Glatz, Charles E. and Pontalier, Pierre-Yves Parameters affecting enzyme-assisted aqueous extraction of extruded sunflower meal. (2016) Food Chemistry, 208. 245-251. ISSN 0308-8146

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Official URL: https://doi.org/10.1016/j.foodchem.2016.03.098

Abstract

Microscopic observation of sunflower meal before and after extraction indicated that extensive cellular disruption was achieved by extrusion, but that unextracted oil remained sequestered as coalesced oil within the void spaces of disrupted cotyledon cells. A full factorial design experiment was defined to develop aqueous extraction processing (AEP) with and without enzymes to improve vegetable oil extraction yields of extruded sunflower meal. This experimental design studied the influence of four parameters, agitation, liquid/solid (L/S) ratio, and cellulase and protease addition, on extraction yield of lipid and protein. Agitation and addition of cellulases increased oil extraction yield, indicating that emulsification of oil and alteration of the geometry of the confining cellular matrix were important mechanisms for improving yields. Protease and liquid-solid ratio of the extraction mixture did not have significant effects, indicating key differences with previously established soy oil extraction mechanisms. Maximum yields attained for oil and protein extraction were 39% and 90%, respectively, with the aid of a surfactant.

Item Type:Article
HAL Id:hal-02451601
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
Other partners > Solae (USA)
Other partners > Iowa State University - ISU (USA)
Laboratory name:
Funders:
USDA CREES
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Deposited On:23 Jan 2020 11:15

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