Protein extraction during soybase production : enhancing yields using cavitational techniques
Soybase is the aqueous extract produced directly from whole soybeans. Its main processing steps include milling, solubilisation, separation of solids, and heating. During this process, the waste stream okara produced typically contains 80% moisture and a considerable fraction of protein. A novel ext...
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University of Birmingham
2017
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.715627 |
| Summary: | Soybase is the aqueous extract produced directly from whole soybeans. Its main processing steps include milling, solubilisation, separation of solids, and heating. During this process, the waste stream okara produced typically contains 80% moisture and a considerable fraction of protein. A novel extraction model highlights this role of okara for the first time. Availability of protein and separation efficiency were identified as limiting factors of extraction through microstructure visualisation of the processing materials by a novel confocal laser scanning microscopy (CLSM) study. Ultrasound treatment of soy slurry and okara improved the protein extraction yield at lab-scale via enhanced solubility and to a less extent separation efficiency. Performing scale-up investigations showed a reduction in ultrasonic effects at pilot-scale due to higher energy intensities and reduced protein insolubility. Another cavitation technology explored was high pressure homogenisation (HPH). In contrast to ultrasound, HPH disrupted cells resulting in a better extraction assistance that should be explored further at pilot-scale. The work presented in this thesis provides the reader with an overview of the challenges faced during aqueous protein extraction from whole soybeans and novel routes for process intensification. |
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