www.ijstr.org Improvement Ofprotein Extraction From Soybeanby Non-Thermal And Thermal Treatment

Abstract: This research focused on researching conditions for protein extraction from raw soybeans by enzymatic method under non-thermal and thermal tsreatment. The aim of this research was to get the highest yield of soluble protein recovery and non-bitter taste in protein hydrolysates. Enzyme – hydrolyzed soy protein was Flavourzyme (endopeptidase and exopeptidase mixture) which not only hydrolyzed to create free amino acids, short peptides, increase soluble protein contents in hydrolysates solution; but also non-bitter taste. The survey was carried out in two cases: unheated and heat-treated soybeans. Heat treatment led to a more effective enzymatic extraction. In details as follows:The unheated soybeans: The highest yield of soluble protein recovery was obtained 52.57 ± 0.27 in hydrolysis conditions: ratio of substrate and water was 1/6 (w/w), ratio of enzyme and substrate (E/S, w/w) was 12.5 % (27.75 UI/g), pH was 6.5; 50 0 C; 120 minutes.Soybeans were heat-treated in pressure cooker with ratio of water and soybean was 8/1 (w/w) for 20 minutes, then hydrolyzed by Flavourzyme with ratio of substrate and water was 1/3, E/S was 7 % (15,54 UI/g), pH was 6.5; 50 o C; 150 minutes, the highest yield of soluble protein recovery was obtained 61.44 ± 0.22%