The efficiency of impact-disintegration-activation and enzymatic processing in protein hydrolysate technology from full-fat soy flour
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The impact of impact-disintegration-activation processing (IDAP) of soybeans on oxidative processes in full-fat soy flour has been studied. It was found that during the storage of flour obtained after IDAP, the acidity value increases slowly compared to the flour obtained after processing soybeans with a rotor-blade mill processing (RBMP). After 1 month of storage, the difference in acidity value between the two processing methods favored IDAP by 1.7%, after 4 months of storage – by 34%, and after 12 months of storage – by 31.3%. After 12 months of storage, the acidity value in full-fat soy flour obtained after IDAP increased by 54%, while in the flour obtained after RBMP, it doubled. The reduction in the rate of lipid oxidation is justified by the higher content of phenolic compounds - antioxidants in the flour obtained after IDAP. The flour obtained after IDAP contains 27.4% more phenolic compounds than the flour obtained after RBMP. The impact of IDAP on the effectiveness of enzymes with different substrate specificity has been investigated. IDAP of soybeans ensures more active participation of amylolytic, cellulolytic, and proteolytic enzymes in enzymatic hydrolysis. The protein and amino acid content in hydrolysates after IDAP was higher compared to samples after RBMP. It has also been shown that in the case of IDAP of soybeans, xylanase, and a complex of xylanase and protease are necessary to obtain a higher content of soluble protein and amino acids in the hydrolysate. In the case of RBMP of soybeans, a complex of alpha-amylase and protease should be added. All the results obtained during the study demonstrate the effectiveness of IDAP of soybeans in the technology of protein hydrolysates. These findings are also applicable to the production of protein hydrolysates from other legumes and cereals.
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