Parameters affecting enzyme-assisted aqueous extraction of extruded sunflower meal

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Date
2016-10-01
Authors
Campbell, Kerry
Vaca-Medina, Guadalupe
Glatz, Charles
Glatz, Charles
Pontalier, Pierre-Yves
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Chemical and Biological Engineering
Abstract

Microscopic observation of sunflower meal before and after extraction indicated that extensive cellular disruption was achieved by extrusion, but that unextracted oil remained sequestered as coalesced oil within the void spaces of disrupted cotyledon cells. A full factorial design experiment was defined to develop aqueous extraction processing (AEP) with and without enzymes to improve vegetable oil extraction yields of extruded sunflower meal. This experimental design studied the influence of four parameters, agitation, liquid/solid (L/S) ratio, and cellulase and protease addition, on extraction yield of lipid and protein. Agitation and addition of cellulases increased oil extraction yield, indicating that emulsification of oil and alteration of the geometry of the confining cellular matrix were important mechanisms for improving yields. Protease and liquid-solid ratio of the extraction mixture did not have significant effects, indicating key differences with previously established soy oil extraction mechanisms. Maximum yields attained for oil and protein extraction were 39% and 90%, respectively, with the aid of a surfactant.

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This is a manuscript of an article published as Campbell, Kerry A., Guadalupe Vaca-Medina, Charles E. Glatz, and Pierre-Yves Pontalier. "Parameters affecting enzyme-assisted aqueous extraction of extruded sunflower meal." Food Chemistry 208 (2016): 245-251. doi: 10.1016/j.foodchem.2016.03.098. Posted with permission.

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