Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept
Defatted soybean flour is generated during the oil extraction process of soybean, and it has a protein content of ~50%. On the other hand, an alkaline solution of NaOH is produced during the electrolysis process of NaCl in a novel method used to make a potent disinfectant/antiseptic (HOCl). In the p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/6/3113 |
| _version_ | 1797472985671532544 |
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| author | Emilio Ovando Lucio Rodríguez-Sifuentes Luz María Martínez Cristina Chuck-Hernández |
| author_facet | Emilio Ovando Lucio Rodríguez-Sifuentes Luz María Martínez Cristina Chuck-Hernández |
| author_sort | Emilio Ovando |
| collection | DOAJ |
| description | Defatted soybean flour is generated during the oil extraction process of soybean, and it has a protein content of ~50%. On the other hand, an alkaline solution of NaOH is produced during the electrolysis process of NaCl in a novel method used to make a potent disinfectant/antiseptic (HOCl). In the present work, we suggest using these two products to produce soy protein isolate (SPI), aiming to create an industrial symbiosis. A Box–Behnken experimental design was executed, and a surface response analysis was performed to optimize temperature, alkaline solution, and time used for SPI extraction. The SPI produced at optimal conditions was then characterized. The experimental results fit well with a second-order polynomial equation that could predict 93.15% of the variability under a combination of 70 °C, alkaline solution 3 (pH 12.68), and 44.7 min of the process. The model predicts a 49.79% extraction yield, and when tested, we obtained 48.30% within the confidence interval (46.66–52.93%). The obtained SPI was comparable in content and structure with a commercial SPI by molecular weight and molecular spectroscopy characterization. Finally, the urease activity (UA) test was negative, indicating no activity for trypsin inhibitor. Based on the functional properties, the SPI is suitable for food applications. |
| first_indexed | 2024-03-09T20:08:48Z |
| format | Article |
| id | doaj.art-85b1de4470124f8bab22c9723f9aa5dc |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T20:08:48Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-85b1de4470124f8bab22c9723f9aa5dc2023-11-24T00:23:55ZengMDPI AGApplied Sciences2076-34172022-03-01126311310.3390/app12063113Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis ConceptEmilio Ovando0Lucio Rodríguez-Sifuentes1Luz María Martínez2Cristina Chuck-Hernández3School of Engineering and Sciences, Tecnológico de Monterrey, Monterrey 64849, MexicoFacultad de Ciencias Biológicas, Universidad Autónoma de Coahuila, Torreon 27276, MexicoSchool of Engineering and Sciences, Tecnológico de Monterrey, Monterrey 64849, MexicoThe Institute for Obesity Research, Tecnológico de Monterrey, Monterrey 64849, MexicoDefatted soybean flour is generated during the oil extraction process of soybean, and it has a protein content of ~50%. On the other hand, an alkaline solution of NaOH is produced during the electrolysis process of NaCl in a novel method used to make a potent disinfectant/antiseptic (HOCl). In the present work, we suggest using these two products to produce soy protein isolate (SPI), aiming to create an industrial symbiosis. A Box–Behnken experimental design was executed, and a surface response analysis was performed to optimize temperature, alkaline solution, and time used for SPI extraction. The SPI produced at optimal conditions was then characterized. The experimental results fit well with a second-order polynomial equation that could predict 93.15% of the variability under a combination of 70 °C, alkaline solution 3 (pH 12.68), and 44.7 min of the process. The model predicts a 49.79% extraction yield, and when tested, we obtained 48.30% within the confidence interval (46.66–52.93%). The obtained SPI was comparable in content and structure with a commercial SPI by molecular weight and molecular spectroscopy characterization. Finally, the urease activity (UA) test was negative, indicating no activity for trypsin inhibitor. Based on the functional properties, the SPI is suitable for food applications.https://www.mdpi.com/2076-3417/12/6/3113alkaline protein extractionBox–Behnken designelectrolysishypochlorous acidprotein functional propertiessoybean flour |
| spellingShingle | Emilio Ovando Lucio Rodríguez-Sifuentes Luz María Martínez Cristina Chuck-Hernández Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept Applied Sciences alkaline protein extraction Box–Behnken design electrolysis hypochlorous acid protein functional properties soybean flour |
| title | Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept |
| title_full | Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept |
| title_fullStr | Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept |
| title_full_unstemmed | Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept |
| title_short | Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept |
| title_sort | optimization of soybean protein extraction using by products from nacl electrolysis as an application of the industrial symbiosis concept |
| topic | alkaline protein extraction Box–Behnken design electrolysis hypochlorous acid protein functional properties soybean flour |
| url | https://www.mdpi.com/2076-3417/12/6/3113 |
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