Enzymatic pretreatment in the extraction process of soybean to improve protein and isoflavone recovery and to favor aglycone formation

Author(s)

Penha, Camila Benedetti ^[1] ; Falcao, Heloisa Gabriel ^[2] ; Ida, Elza Iouko ^[2] ; Speranza, Paula ^[1] ; Kurozawa, Louise Emy ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, 80 Barao Geraldo, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Londrina, Dept Food Sci & Technol, Londrina, PR - Brazil

• Document type: Journal article
• Source: Food Research International; v. 137, NOV 2020.
• Web of Science Citations: 1

Abstract

This research aimed to evaluate the pretreatment of soybean with the carbohydrase multi-enzyme complex ``Viscozyme L{''}, during the extraction process; in order to improve the recovery of proteins and isoflavones in soybase, and reduce the loss of these compounds through the okara residue. Three concentrations of enzyme were studied at 50 degrees C, along with an experiment carried out without enzyme addition (control experiment). The results were also evaluated in relation to standard soybase processing. In comparison to the standard and control processes, the enzymatic pretreatment reduced up to 85% the total amount of okara residue. Due to the action of the multi-enzyme complex, protein and total isoflavone recovery increased from 42% to 83% and from 59% to 93%, respectively. The application of Viscozyme L also favored the conversion of conjugated forms of isoflavone to aglycone in the soybase, representing up to 50% of the total isoflavones. The enzymatic pretreatment of soybean with carbohydrase improved the nutritional quality of the soybase, while at the same time reducing residue generation; showing that the proposed food process can be considered environmentally friendly method. (AU)

• FAPESP's process: 17/16835-5 - Integrated processes for adding value to soymilk and okara
• Grantee: Louise Emy Kurozawa
• Support Opportunities: Regular Research Grants