Ultrasonication in Soy Processing for Enhanced Protein and Sugar Yields and Subsequent Bacterial Nisin Production

dc.contributor.author Karki, Bishnu
dc.contributor.author Mitra, Debjani
dc.contributor.author Lamsal, Buddhi
dc.contributor.author Grewell, David
dc.contributor.author Pometto, Anthony
dc.contributor.author van Leeuwen, Johannes
dc.contributor.author Khanal, Samir
dc.contributor.department Agricultural and Biosystems Engineering
dc.date 2018-02-13T07:35:18.000
dc.date.accessioned 2020-06-29T22:33:02Z
dc.date.available 2020-06-29T22:33:02Z
dc.date.copyright Mon Jan 01 00:00:00 UTC 2007
dc.date.embargo 2013-03-21
dc.date.issued 2007-06-01
dc.description.abstract <p>Soy protein recovery from hexane-defatted soybean flakes using conventional methods is generally low. Importantly, some tightly-bound sugar in the soy flakes ends up in soy protein, thereby deteriorating the usefulness and quality of soy protein as a food ingredient. This research investigated the use of high-power ultrasound prior to soy protein extraction to simultaneously enhance protein yield and facilitate more sugar release in soy whey. The nutrient-rich soy whey was then used as a cheap growth medium to produce high-value nisin using Lactococcus lactis subsp. lactis. A nisin sensitive organism Micrococcus luteus was used as an indicator organism for international unit determination of nisin production as compared to standard. Soy flakes and water was mixed at the ratio of 1:10 (w/w). The slurry was then sonicated for 15, 30, 60 and 120 sec at a frequency of 20 kHz. The ultrasonic amplitude was maintained at 84 µmpp (peak to peak amplitude in µm) for all sonication durations. The results showed that with ultrasound pretreatment, the protein yield improved as much as by 46% in soy extract and sugar release by 50% with respect to nonsonicated samples (control). To maximize nisin production from soy whey, different parameters, such as aeration/agitation and incubation period were optimized. Nisin production from standard medium, DeMan, Rogosa and Sharpe (MRS) and soy whey was tested and compared. Maximum nisin production was achieved in stationary conditions and showed a continuous increase in yield till 48h of incubation (incubation period beyond that was not tested). Maximum nisin yield of 1.78 g/L of soy whey was obtained at 30°C and pH of 4.5 as opposed to 2.96 g/L of nisin with MRS medium.</p>
dc.description.comments <p>This is an ASABE Meeting Presentation, Paper No. <a href="http://elibrary.asabe.org/abstract.asp?aid=23521&t=3&dabs=Y&redir=&redirType=" target="_blank">076205</a>.</p>
dc.identifier archive/lib.dr.iastate.edu/abe_eng_conf/276/
dc.identifier.articleid 1281
dc.identifier.contextkey 3941031
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath abe_eng_conf/276
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/290
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/abe_eng_conf/276/2007_KarkiB_UltrasonicationSoyProcessing.pdf|||Fri Jan 14 23:07:31 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Bioresource and Agricultural Engineering
dc.subject.disciplines Environmental Sciences
dc.subject.keywords Food Science and Human Nutrition
dc.subject.keywords Civil Construction and Environmental Engineering
dc.subject.keywords Environmental Science
dc.subject.keywords Biorenewable and Resources Technology
dc.subject.keywords Defatted soy flakes
dc.subject.keywords Protein yield
dc.subject.keywords Sugar release
dc.subject.keywords Soy whey
dc.subject.keywords Ultrasound pretreatment
dc.subject.keywords Nisin
dc.subject.keywords Antimicrobial activity
dc.title Ultrasonication in Soy Processing for Enhanced Protein and Sugar Yields and Subsequent Bacterial Nisin Production
dc.type article
dc.type.genre conference
dspace.entity.type Publication
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