Enzyme-based soy processing enables oil, protein and sugar to be recovered in a single step in separate streams. Join Prof. Lu-Kwang Ju, The University of Akron, USA, as he provides details on this new processing method and answers your questions. His presentation will be followed by a discussion about the Biotechnology (BIO) Division's activities at the 2022 AOCS Annual Meeting & Expo, May 1–4, 2022. Hosted by Tom McKeon, Retired, USDA. Bring your questions and curiosity!
This mixer is sponsored by the AOCS Biotechnology Division.
When: Tuesday, November 16, 2021, 9 a.m. CST (Chicago, USA; UTC-6)
Description of the talk
Soybeans contain three major components: protein (ca. 40%), carbohydrate (25-30%) and oil (18-20%). To maximize value and minimize waste in soy processing, all these components should be collected and utilized. Current processing was originally designed to maximize oil extraction. It tends to make separation of protein and carbohydrate from remaining meal more difficult and reduce their value. We have been developing an enzyme-based processing method which, in a single step, enables oil, protein and sugar to be recovered in separate streams. Furthermore, oil and protein present in soybeans as individually “packaged” oil bodies (oleosomes) and protein bodies. This solvent-free, enzyme-based processing allows collection of intact oleosomes and protein bodies without alteration by heat, solvent or mechanical pressing. This new processing method can maximize the recovery of nutritional, industrial and economic value of all major soybean components.