Campus Units

Chemical and Biological Engineering

Document Type

Article

Publication Version

Submitted Manuscript

Publication Date

10-1-2016

Journal or Book Title

Food Chemistry

Volume

208

First Page

245

Last Page

251

DOI

10.1016/j.foodchem.2016.03.098

Abstract

Microscopic observation of sunflower meal before and after extraction indicated that extensive cellular disruption was achieved by extrusion, but that unextracted oil remained sequestered as coalesced oil within the void spaces of disrupted cotyledon cells. A full factorial design experiment was defined to develop aqueous extraction processing (AEP) with and without enzymes to improve vegetable oil extraction yields of extruded sunflower meal. This experimental design studied the influence of four parameters, agitation, liquid/solid (L/S) ratio, and cellulase and protease addition, on extraction yield of lipid and protein. Agitation and addition of cellulases increased oil extraction yield, indicating that emulsification of oil and alteration of the geometry of the confining cellular matrix were important mechanisms for improving yields. Protease and liquid-solid ratio of the extraction mixture did not have significant effects, indicating key differences with previously established soy oil extraction mechanisms. Maximum yields attained for oil and protein extraction were 39% and 90%, respectively, with the aid of a surfactant.

Comments

This is a manuscript of an article from Campbell, Kerry A., Guadalupe Vaca-Medina, Charles E. Glatz, and Pierre-Yves Pontalier. "Parameters affecting enzyme-assisted aqueous extraction of extruded sunflower meal." Food chemistry 208 (2016): 245-251. DOI: 10.1016/j.foodchem.2016.03.098. Posted with permission.

Copyright Owner

Elsevier Ltd.

Language

en

File Format

application/pdf

Published Version

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