Factors affecting emulsion stability and quality of oil recovered from enzyme-assisted aqueous extraction of soybeans

Bioresource Technology

Volumn 100, Issue 21, 2009, Pages 5340-5347

  Jung, S ^a   Maurer, D ^a   Johnson, L A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Emulsion stability; Enzyme demulsification; Enzyme assisted aqueous extraction; Protease; Soybeans

Indexed keywords

AQUEOUS EXTRACTION; CONCENTRATION OF; EMULSION STABILITY; ENVIRONMENTALLY FRIENDLY ALTERNATIVES; ENZYME CONCENTRATIONS; FREE OIL; HEXANE EXTRACTION; INCUBATION TIME; MILD TEMPERATURES; PHOSPHOLIPASE; PROCESSING METHOD; PROTEASE; SOY FLAKES; SOY FLOUR; SOYBEANS; STARTING MATERIALS;

CATALYSTS; DEMULSIFICATION; EMULSIFICATION; ENZYMES; HEXANE; PHOSPHORUS; PLANTS (BOTANY); RANGE FINDING; RECOVERY; SODIUM CHLORIDE; STABILITY;

SOLVENT EXTRACTION;

HEXANE; MAGNESIUM CHLORIDE; PHOSPHOLIPASE; PHOSPHORUS; PROTEINASE; SODIUM CHLORIDE; SOYBEAN OIL;

EMULSION; ENZYME; EXTRACTION METHOD; HYDROCARBON; RECOVERY METHOD; SOYBEAN; TEMPERATURE;

AQUEOUS SOLUTION; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EMULSION; EXTRACTION; FOOD PROCESSING; INCUBATION TIME; NONHUMAN; PRIORITY JOURNAL; QUALITY CONTROL; SOYBEAN; STORAGE TEMPERATURE;

EMULSIONS; HYDROGEN-ION CONCENTRATION; PEPTIDE HYDROLASES; PLANT EXTRACTS; SODIUM CHLORIDE; SOLVENTS; SOYBEAN OIL; SOYBEANS; TEMPERATURE; TIME FACTORS;

GLYCINE MAX;

EID: 67650251215     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2009.03.087     Document Type: Article

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