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KMID : 0380619910230060673
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 6 p.673 ~ p.676
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Effects of Enzyme Treatments and Ultrasonification on Extraction Yields of Lipids and Protein from Soybean by Aqueous Process
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김승호/Kim, Seung Ho
김인환/권태완/윤석후/Kim, In Hwan/Kwon, Tai Wan/Yoon, Suk Hoo
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Abstract
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Lipids and protein were extracted simultaneously from soybean flour by aqeous processing. Extraction yields of lipids and protein were 62 and 68%, respectively, when 120-150 mesh full-fat soybean flour was dispersed in six times of water (w/w) at 40℃ and pH 8. Supplementary treatment for the higher extraction yields such as proteolytic enzymes treatment improved extraction yields of lipids and protein up to 86 and 89%, respectively. Ultrasonification also improved extraction yields of lipids and protein up to 90%. Red and yellow colors of aqeous-extracted soybean oil were slightly darker than those of hexane-extracted oil, but were much lighter in colors than those of Folch-extracted oil.
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