Demulsification of oil-rich emulsion from enzyme-assisted
Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes Bioresour Technol. 2009 Jan;100(2):527-33. doi: 10.1016/j.biortech.2008.05.057. Epub 2008 Aug 13. Authors J Wu 1,L A Johnson, S Jung. Affiliation 1 Center for Crops
In this study, the effect of physical (heating, freezing-thawing), salts (CaCl 2 and NaCl) and enzymatic treatments (Protex 6L, Protex 7L, Protex 50FP, Alcalase 2.4L, Papain, phospholipase and Amylase) on free oil recovery yield from peanut cream emulsion of aqueous extraction processing (AEP) were investigated. Proteases were more effective on demulsification than salts and physical methods.
Enzymatic Demulsification of the Oil‐Rich Emulsion
The optimal conditions which produced a free oil yield of ~94 % were: 1:1 water‐to‐emulsion ratio, enzyme concentration of 1,600 IU/g of emulsion and 70 min hydrolysis time at 50 °C. We found that these conditions resulted in a positive relationship ( R 2 = 0.9671) between free oil yield and the degree of protein hydrolysis.
Reducing the pH of the cream also destabilized the cream with maximum demulsification at the isoelectric point of soy proteins. These results provide destabilization strategies for the oil-rich emulsion formed during aqueous extraction processing of extruded flakes and significantly contribute to the development of this environmentally
Demulsification of oil-rich emulsion from enzyme-assisted
Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes. September 2008; Bioresource Technology 100(2):527-33; DOI: 10.1016/j.biortech.2008.05.057.
Demulsification of oil-rich emulsion and characterization of protein hydrolysates from peanut cream emulsion of aqueous extraction processing (AGR:IND605638804) Abstract (MW) distribution of proteins in cream emulsion were comparable to each other when treating by proteases. Analysis of changes in protein solubility, emulsifying properties
Demulsification of oil-rich emulsion from enzyme-assisted
Extraction of soybean oil from flaked and extruded soybeans using enzyme-assisted aqueous extraction processing (EAEP) is a promising alternative to conventional hexane extraction. The efficiencies of four proteases releasing oil from extruded material were compared. Protex 51FP, Protex 6L and Protex 7L each extracted 90% of the total oil available while Protex 50FP gave similar extraction
Jan 01, 2009· Demulsification experiments were carried out on the (cream + free oil) fraction from slurry obtained by using 0.5% Protex 7L during the extraction step using the conditions described above. A large amount of (cream + free oil) fraction (∼320 g) was prepared by using ∼1.2 kg of soybean flakes.
Demulsification of oil-rich emulsion from enzyme-assisted
Reducing the pH of the cream also destabilized the cream with maximum demulsification at the isoelectric point of soy proteins. These results provide destabilization strategies for the oil-rich emulsion formed during aqueous extraction processing of extruded flakes and significantly contribute to the development of this environmentally
Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes. September 2008; Bioresource Technology 100(2):527-33; DOI: 10.1016/j.biortech.2008.05.057.