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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
22/01/1998 |
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Data da última atualização: |
22/01/1998 |
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Autoria: |
ROSENTHAL, A. |
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Título: |
Simultaneous aqueous and enzymatic extraction of oil and protein from soybeans. |
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Ano de publicação: |
1996 |
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Fonte/Imprenta: |
Reading: The University of Reading, 1996. |
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Páginas: |
187p. |
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Idioma: |
Inglês |
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Notas: |
Ph.D. Thesis. |
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Conteúdo: |
The individual effect of several aqueous process operational parameters on soybean oil, protein and total solids extraction yields was investigated in a batch lab-scale unit. The process variables investigated were in the following range: particle size 125-1200 um; pH 2.0-12.0; solid-to-liquid ratio 0.04-0.17; time of extraction 0-60 min; temperature 30-70C. The combined effect of main variables was analyzed using Response Surface Methodology. Key conditions that contributed to increase protein extraction yields were: i) the use of low particle size non heat treated soybean flour; and ii) pH in the basic region away from the protein isoelectric point (around 9.0). These are mainly related to the dissolution/diffusion mechanism of protein extraction, which takes place provided the milling operation sufficiently exposed the components by disrupting the cell wall. The same conditions that enhanced protein extraction also increased oil extraction yields, confirming the close relationship between the extraction mechanisms of protein and oil. The fact that oil bodies have proteinaceous membranes and are surrounded by proteins in the cell cytoplasm are consistent with that finding. Increasing the number os stages using fresh extraction medium can result in yields as high as 95% for protein and 90% for oil. The use of hydrolytic enzymes (protease, cellulase, hemicellulase and pectinase) did not increase the extraction yields. The effect of enzymes proved to be far less significant than the influence of the particle size. The use of high shear agitation rate resulted not only in higher extraction yields, but also in a less stable oil-in-water emulsion, giving better separation of the oil in the cream after centrifugation. Enzymes did not decrease the stability of the emulsion generated in the extraction step. High levels of the extracted protein could generally be separated and recovered by isoelectric precipitation. Although high proportion of the extracted oil could generally be separated in the cream phase, a certain amount of the oil still remained either in the aqueous phase or was precipitated with the protein after completing the process. Studying the individual and interactive effects of the parameters and enzymes in essential for process design and integration. MenosThe individual effect of several aqueous process operational parameters on soybean oil, protein and total solids extraction yields was investigated in a batch lab-scale unit. The process variables investigated were in the following range: particle size 125-1200 um; pH 2.0-12.0; solid-to-liquid ratio 0.04-0.17; time of extraction 0-60 min; temperature 30-70C. The combined effect of main variables was analyzed using Response Surface Methodology. Key conditions that contributed to increase protein extraction yields were: i) the use of low particle size non heat treated soybean flour; and ii) pH in the basic region away from the protein isoelectric point (around 9.0). These are mainly related to the dissolution/diffusion mechanism of protein extraction, which takes place provided the milling operation sufficiently exposed the components by disrupting the cell wall. The same conditions that enhanced protein extraction also increased oil extraction yields, confirming the close relationship between the extraction mechanisms of protein and oil. The fact that oil bodies have proteinaceous membranes and are surrounded by proteins in the cell cytoplasm are consistent with that finding. Increasing the number os stages using fresh extraction medium can result in yields as high as 95% for protein and 90% for oil. The use of hydrolytic enzymes (protease, cellulase, hemicellulase and pectinase) did not increase the extraction yields. The effect of enzymes proved to be far less significant t... Mostrar Tudo |
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Palavras-Chave: |
Extracao de oleo; Extracao de Proteina; Inglaterra; Oil extraction; Protein extraction; Soybean. |
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Thesagro: |
Soja; Tecnologia de Alimento. |
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Thesaurus Nal: |
England; food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02978nam a2200253 a 4500
001 1459701
005 1998-01-22
008 1996 bl uuuu m 00u1 u #d
100 1 $aROSENTHAL, A.
245 $aSimultaneous aqueous and enzymatic extraction of oil and protein from soybeans.
260 $aReading: The University of Reading$c1996
300 $a187p.
500 $aPh.D. Thesis.
520 $aThe individual effect of several aqueous process operational parameters on soybean oil, protein and total solids extraction yields was investigated in a batch lab-scale unit. The process variables investigated were in the following range: particle size 125-1200 um; pH 2.0-12.0; solid-to-liquid ratio 0.04-0.17; time of extraction 0-60 min; temperature 30-70C. The combined effect of main variables was analyzed using Response Surface Methodology. Key conditions that contributed to increase protein extraction yields were: i) the use of low particle size non heat treated soybean flour; and ii) pH in the basic region away from the protein isoelectric point (around 9.0). These are mainly related to the dissolution/diffusion mechanism of protein extraction, which takes place provided the milling operation sufficiently exposed the components by disrupting the cell wall. The same conditions that enhanced protein extraction also increased oil extraction yields, confirming the close relationship between the extraction mechanisms of protein and oil. The fact that oil bodies have proteinaceous membranes and are surrounded by proteins in the cell cytoplasm are consistent with that finding. Increasing the number os stages using fresh extraction medium can result in yields as high as 95% for protein and 90% for oil. The use of hydrolytic enzymes (protease, cellulase, hemicellulase and pectinase) did not increase the extraction yields. The effect of enzymes proved to be far less significant than the influence of the particle size. The use of high shear agitation rate resulted not only in higher extraction yields, but also in a less stable oil-in-water emulsion, giving better separation of the oil in the cream after centrifugation. Enzymes did not decrease the stability of the emulsion generated in the extraction step. High levels of the extracted protein could generally be separated and recovered by isoelectric precipitation. Although high proportion of the extracted oil could generally be separated in the cream phase, a certain amount of the oil still remained either in the aqueous phase or was precipitated with the protein after completing the process. Studying the individual and interactive effects of the parameters and enzymes in essential for process design and integration.
650 $aEngland
650 $afood technology
650 $aSoja
650 $aTecnologia de Alimento
653 $aExtracao de oleo
653 $aExtracao de Proteina
653 $aInglaterra
653 $aOil extraction
653 $aProtein extraction
653 $aSoybean
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Registro original: |
Embrapa Soja (CNPSO) |
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| Registros recuperados : 378 | |
| 3. |  | ROSENTHAL, A. High pressure processing: Advances and trends In: CIGR INTERNATIONAL TECHNICAL SYMPOSIUM, 9., 2015, Auckland. Creating value from Bioresources Through Novel Technologies: proceedings... Auckland: Massey University, 2015. p. 31| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 6. | | ROSENTHAL, A. Suco de frutas por alta pressão. Coordenação: Luciana Leitão Mendes; Organização: Telmo Souza; Angela Furtado; Esdras Sundfeld. In: Construção de uma estratégia de comunicação dirigida para a divulgação de tecnologias da Embrapa Agroindústria de Alimentos. Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2014. 1 CD-ROM, [37 min.], son., color.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | DELIZA, R.; ROSENTHAL, A. Inovação e o consumidor. In: ROSENTHAL, A. (Ed.). Tecnologia de alimentos e inovação: tendências e perspectivas. Brasília, DF: Embrapa Informação Tecnológica, 2008. cap. 6, p. 73-90.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 378 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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