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Volume 12
Issue 3
10.3390/pr12030600
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Article

Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies

by
Giulia Cestonaro
1,†,
Rodrigo Gonzalez-Ortega
2,†,
Antonella L. Grosso
2,
Ksenia Morozova
2,
Giovanna Ferrentino
2,*,
Matteo Scampicchio
2 and
Enrico Costanzo
1
1
Cereal Docks Ss.p.A., Dipartimento Ricerca & Innovazione, via Innovazione 1, 36043 Camisano Vicentino, Italy
2
Faculty of Agriculture, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Processes 2024, 12(3), 600; https://doi.org/10.3390/pr12030600
Submission received: 24 February 2024 / Revised: 14 March 2024 / Accepted: 15 March 2024 / Published: 17 March 2024
(This article belongs to the Special Issue Recent Advances in Processing Technologies for Substance Extraction, Separation, and Enrichment)
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Abstract

Driven by growing concerns about food supply and the environment, research on alternative protein sources has become increasingly important. In this context, de-oiled seed cakes, particularly soybean cakes, have emerged as a promising option. However, the conventional methods, such as organic solvent extraction, from which these cakes are obtained present several limitations. This study aims to evaluate the efficiency of supercritical fluid extraction (SFE) as an alternative method for de-oiling soybean seeds and obtaining related protein isolates. By using SFE for de-oiling, it was possible to achieve 19% more protein isolates from soybean cakes than the conventional de-oiling method using hexane. Moreover, protein isolates from the SFE de-oiled cake reported significantly improved (p < 0.05) emulsifying abilities and water absorption capacity. Gel electrophoresis and differential scanning calorimetry indicated the presence of a higher concentration of proteins in their native state in the SFE de-oiled flour. Finally, results from the sulfhydryl group content, surface hydrophobicity, and protein dispersibility index also supported these conclusions. The SFE process produced de-oiled soybean cakes with superior functional characteristics and lower environmental impact. Thus, this study provided important information for the food industry to develop more sustainable and healthier production methods.
Keywords: solvent extraction; green extraction; alternative protein sources; oilseed co-products; functional properties solvent extraction; green extraction; alternative protein sources; oilseed co-products; functional properties

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MDPI and ACS Style

Cestonaro, G.; Gonzalez-Ortega, R.; Grosso, A.L.; Morozova, K.; Ferrentino, G.; Scampicchio, M.; Costanzo, E. Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies. Processes 2024, 12, 600. https://doi.org/10.3390/pr12030600

AMA Style

Cestonaro G, Gonzalez-Ortega R, Grosso AL, Morozova K, Ferrentino G, Scampicchio M, Costanzo E. Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies. Processes. 2024; 12(3):600. https://doi.org/10.3390/pr12030600

Chicago/Turabian Style

Cestonaro, Giulia, Rodrigo Gonzalez-Ortega, Antonella L. Grosso, Ksenia Morozova, Giovanna Ferrentino, Matteo Scampicchio, and Enrico Costanzo. 2024. "Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies" Processes 12, no. 3: 600. https://doi.org/10.3390/pr12030600

APA Style

Cestonaro, G., Gonzalez-Ortega, R., Grosso, A. L., Morozova, K., Ferrentino, G., Scampicchio, M., & Costanzo, E. (2024). Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies. Processes, 12(3), 600. https://doi.org/10.3390/pr12030600

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