可持续大豆加工的综合酶和超声波策略:从细胞壁解构到产品分离
Afranul Qader Ovi1,2, Lu-Kwang Ju3
1Department of Chemical, Biomolecular, and Corrosion Engineering, The University of Akron, Akron, OH, USA.
Bioresources and bioprocessing
|January 26, 2026
概括
一种新的酶性大豆加工 (ESP) 方法与超声波相结合,可以有效地分离完整的油体,原生蛋白质和碳水化合物. 这种可持续的,没有六的方法在低温下提供来自大豆的高价值产品.
科学领域:
- 生物技术是生物技术.
- 可持续化学 可持续化学
- 食品科学 食品科学 食品科学
背景情况:
- 传统的大豆加工采用六提取和高温,导致蛋白质变质,限制成分回收.
- 这就需要开发替代的,可持续的豆加工方法.
研究的目的:
- 建立一个可持续的酶化大豆加工 (ESP) 战略,用于单独回收完整的油体,未变质的蛋白质和单体化碳水化合物.
- 通过整合脉冲超声波来提高ESP的效率.
主要方法:
- 多种酶系统是通过Aspergillus niger.通过大豆的固态发酵 (SSF) 生产的.
- 酶提取物应用于破碎的大豆颗粒,加工变量优化以最大限度地减少蛋白质损失.
- 集成了脉冲探头-声波,以提高处理效率和减少反应时间.
主要成果:
- 优化ESP使用水作为反应介质,并将处理时间限制在≤48小时,使蛋白质溶解降低到20%以下.
- 集成脉冲超声波将处理时间缩短到24小时,并将碳水化合物溶解率提高到大约90%.
- 离心使得能有效地分成完整的油体 (100%),原生蛋白质 (≈70%),以及可溶性蛋白质/单体化碳水化合物水解剂 (≈30%/≈90%).
结论:
- 一种集成的酶-超声波处理方法使得没有素的低温大豆加工成为可能.
- 这种方法产生的产量是最小的变质,高价值的产品,为大豆生物炼油厂提供了一个可持续的途径.
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