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Action of multi-enzyme complex on protein extraction to obtain a protein concentrate from okara

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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.

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Abbreviations

E:

Enzyme concentration (%)

m:

Mass (g)

PC:

Protein content (%, dry weight basis)

PR:

Protein recovery (%)

SR:

Total solids recovery (%)

T:

Temperature (°C)

X:

Mass fraction (g/g)

conc:

Protein concentrate

okara:

Defatted okara flour

prot:

Protein

solids:

Total solids

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Acknowledgements

The authors acknowledge the financial support of the Araucaria Foundation for Supporting Scientific and Technological Development of Paraná (160/2014) and the Brazilian National Council for Scientific and Technological Development CNPq (473117/2013-4). Louise Kurozawa is an Araucaria Foundation research fellow. Elza Ida, Fabio Yamashita and André Vanzela are a CNPq Research Fellow.

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Author notes

  1. Louise Emy Kurozawa

    Present address: Department of Food Engineering, Faculty of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, Barão Geraldo, Campinas, SP, 13083-862, Brazil

Authors and Affiliations

  1. Department of Food Science and Technology, State University of Londrina, Londrina, PR, 86057-970, Brazil

    Vitória Ribeiro Garcia de Figueiredo, Fábio Yamashita, Elza Iouko Ida & Louise Emy Kurozawa

  2. Department of General Biology, State University of Londrina, Londrina, PR, 86057-970, Brazil

    André Luis Laforga Vanzela

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  1. Vitória Ribeiro Garcia de Figueiredo
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Correspondence to Louise Emy Kurozawa.

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de Figueiredo, V.R.G., Yamashita, F., Vanzela, A.L.L. et al. Action of multi-enzyme complex on protein extraction to obtain a protein concentrate from okara. J Food Sci Technol 55, 1508–1517 (2018). https://doi.org/10.1007/s13197-018-3067-4

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  • DOI: https://doi.org/10.1007/s13197-018-3067-4

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