Enzymatic hydrolysis of extruded soybean meal at high substrate concentrations
Extrusion as a pretreatment before enzymatic hydrolysis of soybean meal is an effective technique to eliminate antinutritional properties of the main thermostable soy proteins glycinin and β-conglycinin for production of feed ingredients with enhanced properties. In terms of economic effici...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2016-01-01
|
| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647063S.pdf |
| Summary: | Extrusion as a pretreatment before enzymatic hydrolysis of soybean meal is an
effective technique to eliminate antinutritional properties of the main
thermostable soy proteins glycinin and β-conglycinin for production of feed
ingredients with enhanced properties. In terms of economic efficiency,
biotechnological processes are preferable to carry out at high substrate
concentrations. The aim of the investigation was to evaluate the influence of
high substrate concentrations in the range of 26-32% and enzyme dosages
(0.4 - 3.1 PU/g) on efficiency of hydrolysis of extruded toasted soybean meal
with bacterial protease. The results showed that maximum degree of hydrolysis
was 42.1% at the enzyme dosage of 3.6 PU/g and at the substrate concentration
of 29.0%. The increase in the substrate concentration had a strong effect on
the deterioration of dynamic viscosity of the hydrolysates from 0.2 to 5.82
Pa•s. A combination of extrusion cooking at 120ºC and enzymatic treatment
with „Protolad B“ protease enabled hydrolysis of glycinin and β-conglycinin
to peptides with molecular mass below 15 kDa. |
|---|---|
| ISSN: | 1450-7188 2406-095X |