Destabilization of the emulsion formed during the enzyme-assisted aqueous extraction of oil from soybean flour

Enzyme and Microbial Technology

Volumn 45, Issue 1, 2009, Pages 28-35

  Chabrand, Ramón Morales ^a   Glatz, Charles E ^a  

^a Iowa State University of Science and Technology   (United States)

Author keywords

Demulsify; Emulsion; Phospholipase; Protease; Soy oil

Indexed keywords

AQUEOUS EXTRACTION; DEMULSIFY; FATTY ACID COMPOSITION; FREE OIL; OIL CONTENTS; OIL RECOVERIES; OIL YIELD; PHOSPHATIDIC ACIDS; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHOLIPASE; PHOSPHORUS-31 NUCLEAR MAGNETIC RESONANCE; POST TREATMENT; PROTEASE; SOLID RESIDUES; SOY OIL; SOYBEAN FLOUR; SOYBEAN OIL; TWO STAGE;

ACIDS; DEMULSIFICATION; DRYING OILS; EMULSIFICATION; ENZYMES; FATTY ACIDS; MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHOSPHOLIPIDS; PHOSPHORUS; PLANTS (BOTANY);

SOLVENT EXTRACTION;

LYSOPHOSPHOLIPASE; PHOSPHATIDIC ACID; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHOLIPASE; PROTEINASE; SOYBEAN OIL;

ACIDIFICATION; ARTICLE; CONTROLLED STUDY; EMULSION; ENZYME ACTIVITY; ENZYME KINETICS; EXTRACTION; HYDROLYSIS; LIPID COMPOSITION; PARTICLE SIZE; PHOSPHORUS NUCLEAR MAGNETIC RESONANCE; SOYBEAN;

GLYCINE MAX;

EID: 67349183726     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2009.03.008     Document Type: Article

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