<b>The influence of particle size in the enzymatic extraction of soybean meal protein</b> - DOI: 10.4025/actascitechnol.v31i2.696

Abstract

The objective of this work was to verify the influence of particle size in the results of enzymatic extraction of soybean meal protein. The meal was classified in homogeneous fractions, and each was subjected to enzymatic hydrolysis with Alcalase and Flavourzyme proteases. The hydrolyses were conducted at 60°C, with agitation of 100 rpm, 0.5% concentration of Alcalase (protein/protein) for three hours, and 1% concentration of Flavourzyme (protein/protein) for five hours. The results were analyzed based on the amount of solubilized protein, determined through the Lowry method. The granulometric analysis of the meal showed that almost half of the sample is composed of particles larger that 1.68 mm. The model that resulted in the best adjustment of experimental data was GGS, and the Sauter mean diameter of the sample was 1.150 mm. Regarding enzymatic hydrolysis, a trend of increase in the amount of solubilized protein was verified for both enzymes for the finer fractions and greater effectiveness of Alcalase in the protein extraction.