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Refunctionalization of Extruded-Expelled Soybean Meal by Hydrothermal Cooking Hui Wang Iowa State University

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Refunctionalization of Extruded-Expelled Soybean Meal by Hydrothermal Cooking Hui Wang Iowa State University Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 2007 Refunctionalization of extruded-expelled soybean meal by hydrothermal cooking Hui Wang Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Wang, Hui, "Refunctionalization of extruded-expelled soybean meal by hydrothermal cooking" (2007). Retrospective Theses and Dissertations. 15602. https://lib.dr.iastate.edu/rtd/15602 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Refunctionalization of extruded-expelled soybean meal by hydrothermal cooking by Hui Wang A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Food Science and Technology Program of Study Committee: Lawrence A. Johnson, Co-Major Professor Tong Wang, Co-Major Professor Patricia Murphy Thomas Brumm Dianne Cook Iowa State University Ames, Iowa 2007 Copyright © Hui Wang, 2007. All rights reserved. UMI Number: 3289404 UMI Microform 3289404 Copyright 2008 by ProQuest Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest Information and Learning Company 300 North Zeeb Road P.O. Box 1346 Ann Arbor, MI 48106-1346 ii TABLE OF CONTENTS LIST OF TABLES iv LIST OF FIGURES vi GENERAL INTRODUCTION 1 AN EXPLANATION OF THE DISSERTATION ORGANIZATION 33 References 33 CHAPTER 1. REFUNCTIONALIZATION OF EXTRUDED-EXPELLED SOYBEAN MEALS 55 Abstract 56 Experimental Procedures 58 Results and Discussion 62 Acknowledgments 68 References 68 CHAPTER 2. PREPARATION OF SOY PROTEIN CONCENTRATE AND ISOLATE FROM EXTRUDED-EXPELLED SOYBEAN MEALS 78 Abstract 79 Experimental Procedures 81 Results and Discussion 84 Acknowledgments 88 References 89 iii CHAPTER 3. EFFECT OF ALKALI ON REFUNCTIONALIZATION OF SOY PROTEIN BY HYDROTHERMAL COOKING 98 Abstract 99 Experimental Procedures 101 Results and Discussion 104 Acknowledgments 109 References 109 CHAPTER 4. MECHANISM FOR REFUNCTIONALIZING HEAT-DENATURED SOY PROTEIN BY ALKALINE HYDROTHERMAL COOKING 121 Abstract 122 Experimental Procedures 123 Results and Discussion 127 Acknowledgments 136 References 136 GENERAL SUMMARY 149 ACKNOWLEDGMENTS 153 iv LIST OF TABLES CHAPTER 1 TABLE 1. LSD (P ≤ 0.05) Values for the Functional Properties of Soy Protein Meals Subjected to Hydrothermal Cooking Treatments 75 TABLE 2. Comparison of Solids and Protein Dispersibility between Flashing-Out HTC and With-holding-tube HTC Treatments 76 TABLE 3. Comparison of Emulsification Capacity and Foaming K Value between Flashing-out HTC and With-holding-tube HTC Treatments 77 CHAPTER 2 TABLE 1. Acid-washed and Alcohol-washed Soy Protein Concentrates (SPC) and Their Functionalities95 TABLE 2. Compositions of Starting Materials, Alcohol-washed SPC, and Soy Protein Isolates (SPI) 96 TABLE 3. SPI Prepared from Different Materials and Their Functionalities Concentrates 97 CHAPTER 3 TABLE 1. pH Values of Protein Slurries (9.1% solids) at Different Alkali Concentrations before and after Hydrothermal Cooking (HTC) 113 TABLE 2. P-Values for Treatment Effects on SPI Preparation and Major Functional Properties 114 v CHAPTER 4 TABLE 1. Particle Concentrations in SPI Slurries after Different Treatments 138 TABLE 2. Settling Properties when Using Linear Extrapolation to Calculate Density Difference 139 vi LIST OF FIGURES CHAPTER 1 FIG. 1. Hydrothermal cooking system (jet-cooker) 71 FIG. 2. Effect of residence time during hydrothermal cooking on (A) solids and (B) protein dispersibility of various soy protein samples 72 FIG. 3. Effect of residence time during hydrothermal cooking on the emulsification capacity of various soy protein samples 73 FIG. 4. Effect of residence time during hydrothermal cooking on foaming properties of various protein samples. (A) foaming capacity; (B) K value, or foaming stability; (C) foaming speed 74 CHAPTER 2 FIG. 1. Procedure for producing soy protein concentrate using the acid-wash method 92 FIG. 2. Procedure for producing soy protein concentrate using the alcohol-wash method 93 FIG. 3. Procedure for producing soy protein isolate 94 CHAPTER 3 FIG. 1. Schematic diagram of the two HTC setups (flashing-out and holding-tube HTC) 115 FIG. 2. Procedure for producing soy protein isolate (SPI) from alkali-HTC-treated extruded-expelled (EE) soybean meal 116 FIG. 3. Effects of alkali (NaOH) addition and flashing-out-HTC on the major functional properties [solids vii dispersibility (A), protein dispersibility (B), emulsification capacity (C), foaming capacity (D), and K value (E)] of EE35 meals. Points with the same letters within the same chart are not significantly different (P ≤ 0.05) 117 FIG. 4. Comparisons of solids yields, protein yields, and protein purities of SPI from flashing-out (A) and holding-tube (B) HTC-treated EE meals at different alkali (NaOH) concentrations. Points with the same letters within and across charts are not significantly different (P ≤ 0.05) 118 FIG. 5. Effects of alkali-HTC on emulsification capacities (A), foaming capacities (B) and foaming stabilities (C) of SPI. Points with the same letters within the same chart are not significantly different (P ≤ 0.05) 119 FIG. 6. SDS-PAGE profiles of SPI from alkali-HTC treatments (α′, α, and β are the major subunits of β–conglycinin, acidic (A), and basic (B) subunits are the major components of glycinin) 120 CHAPTER 4 FIG. 1. Diagram of hydrothermal cooking (HTC) treatments for protein refunctionalization and analyses used to study the mechanism of the refunctionalization 141 FIG. 2. Schematic figure showing how particle concentration was calculated 142 FIG. 3. Protein solubilities of heat-denatured SPI after different treatments 143 FIG. 4. Particle-size distributions and volumetric mean diameters of heat-denatured SPI after different alkali and HTC treatments. Means with the same letters are not significantly different (P ≤ 0.05) 144 FIG. 5. Photographs of 10% dispersions of heat-denatured SPI after different treatments 145 viii FIG. 6. Viscosity profiles of heat-denatured SPI after different treatments 146 FIG. 7. Viscosity and shear rate relationships of heat-denatured SPI after different treatments 147 FIG. 8. Estimation of density difference using centrifugation method 148 1 GENERAL INTRODUCTION Project Significance Extruding-expelling (EE) is an alternative low-cost technology to extract oil from soybean. The soybean meal that is produced has limited applications due to heat denaturation of protein. If the functional properties of soy protein in EE meal can be improved, EE meal and its enriched protein products will have more markets in the food industry. EE is uniquely suitable for identity-preserved soybean processing due to its small scale and flexibility. The success of EE technology will encourage producing specialty soybeans, which usually have higher returns for the farmers. More producer income and job opportunities will result and be retained in agricultural communities where such a technology is utilized. Characteristics and Significance of Extruding-Expelling Process In 1969, a Des Moines, IA, company, Triple “F” Inc., patented a dry soybean extruder to produce animal feeds (1). Unlike alternative extrusion technologies, dry extrusion does not involve steam generation and injection into the extruder, hence the invention was termed “dry extrusion.” The extruder was designed to be powered by a farm tractor so that livestock feed could be produced on the farm where used. Extrusion cooking was important to inactivate trypsin inhibitor and improve feed conversion. Because of the rapid acceptance of dry extrusion, another company, Insta-Pro International, was chartered to manufacture and market the dry extruders (2). Nelson et al.(3) were the first to use dry extrusion to replace steam-heated driers to prepare soybeans for screw pressing and a new concept of combining extrusion with expelling was developed to 2 extract oil from soybeans. This continuous process involved pressing the hot semi-fluid extrudate from dry extrusion. Over 70% oil yield was achieved in a single pass, leaving cake containing 50% protein and 6% residual oil, while achieving 90% inactivation of trypsin inhibitors. Insta-Pro International added screw presses (expellers) to their product line under the trademark name of ExPressTM to commercialize this concept. In the first step of the process, the friction, shear, and pressure generated during dry extrusion disrupted the soybean cell structure, denatured proteins, and released the oil from the spherosomes. In the second step, the released oil was removed from the solids by mechanically pressing before the solids cooled. This technology couples dry-extrusion with screw pressing or expelling, hence the name extruding-expelling (EE) became accepted. A major advantage of the EE process compared with the modern solvent-extraction process using hexane, which dominates the oil seed processing today, is that EE is purely a mechanical process and no organic solvent is involved, which avoids hazardous emissions and even explosions. Due to
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