Action Of Multi-enzyme Complex On Protein Extraction To Obtain A ...

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Abstract

The objective of this study was to optimize the extraction of protein by applying a multi-enzymatic pretreatment to okara, a byproduct from soymilk processing. The multi-enzyme complex Viscozyme, containing a variety of carbohydrases, was used to hydrolyze the okara cell walls and facilitate extraction of proteins. Enzyme-assisted extraction was carried out under different temperatures (37-53 °C), enzyme concentrations (1.5-4%) and pH values (5.5-6.5) according to a central composite rotatable design. After extraction, the protein was concentrated by isoelectric precipitation. The optimal conditions for maximum protein content and recovery in protein concentrate were 53 °C, pH 6.2 and 4% of enzyme concentration. Under these conditions, protein content of 56% (dry weight basis) and a recovery of 28% were obtained, representing an increase of 17 and 86%, respectively, compared to the sample with no enzymatic pretreatment. The multi-enzyme complex Viscozyme hydrolyzed the structural cell wall polysaccharides, improving extraction and obtaining protein concentrate from the okara. An electrophoretic profile of the protein concentrate showed two distinct bands, corresponding to the acidic and basic subunits of the protein glycinin. There were no limiting amino acids in the protein concentrate, which had a greater content of arginine.

Keywords: Amino acid composition; Enzymatic hydrolysis; Fluorescence microscopy; SDS-Page; Soy pulp.

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Figures

Fig. 1

Fig. 1

Influence of the independent variables…

Fig. 1

Influence of the independent variables on protein content: a enzyme concentration and temperature;…

Fig. 1 Influence of the independent variables on protein content: a enzyme concentration and temperature; b pH and enzyme concentration; c pH and temperature
Fig. 2

Fig. 2

Desirable parameters estimated for the…

Fig. 2

Desirable parameters estimated for the variables of temperature T, pH and enzyme concentration…

Fig. 2 Desirable parameters estimated for the variables of temperature T, pH and enzyme concentration for the enzymatic pretreatment of okara
Fig. 3

Fig. 3

SDS-PAGE profile of the proteins…

Fig. 3

SDS-PAGE profile of the proteins from the defatted okara flour (column 2) and…

Fig. 3 SDS-PAGE profile of the proteins from the defatted okara flour (column 2) and protein concentrate (column 3) obtained under the optimum conditions and compared with the molecular weight (MW) markers (column 1)
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References

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    1. Bravo V, Paez MP, Aoulad M, Reyes A. The influence of temperature upon the hydrolysis of cellobiose by β-1,4-glucosidases from Aspergillus niger. Enzyme Microb Technol. 2000;26:614–620. doi: 10.1016/S0141-0229(00)00136-8. - DOI - PMC - PubMed
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