Abstract Recovery of protein from soy grit, its functional properties and possibility for the reduction of time of conventional alkaline extraction by the assistance of enzymes were studied. Enzymatic treatment was performed by commercial preparations of cellulase (NS22086), xylanase (NS22083) and pectinase (Vinozym) (applied separately or in combination) as well as by commercial carbohydrases cocktail (Enzyme complex, NS22119). Three different extractions were investigated - alkaline (at pH 8 for 1 h, 2 h or 3 h), enzyme-assisted aqueous (at pH 5.5 for 3 h) and enzyme-assisted alkaline extractions (enzymatic extraction for 1 h followed by alkaline extraction for 1 h or 2 h) at 50 °C and solid:liquid ratio 1:10 (w/v). The highest enhancement of recovery of protein was achieved by pretreatment of soy grit with enzyme cocktails. Treatment with Enzyme complex followed by 1 h alkaline extraction increased protein yield for 21% compared to 2 h alkaline extraction. Treatment by combination of individual cellulase, xylanase and pectinase followed by 2 h alkaline extraction enhanced protein yield for 13% in comparison to 3 h alkaline extraction. So, reduced time of alkaline extraction was attained by the assistance of carbohydrases cocktails with even positive effect on protein yield. In addition, protein from enzyme-assisted alkaline extraction exhibited ameliorated solubility, emulsifying and whipping properties compared to alkaline extracted protein.

中文翻译：

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通过酶辅助碱提取提高大豆糁中蛋白质的回收率

摘要 研究了从大豆渣中回收蛋白质、其功能特性以及酶辅助缩短常规碱提取时间的可能性。通过纤维素酶 (NS22086)、木聚糖酶 (NS22083) 和果胶酶 (Vinozym)（单独或组合应用）的商业制剂以及商业碳水化合物酶混合物（酶复合物，NS22119）进行酶处理。研究了三种不同的提取 - 碱性（在 pH 8 下进行 1 小时、2 小时或 3 小时）、酶辅助水性（在 pH 5.5 下进行 3 小时）和酶辅助碱性提取（酶促提取 1 小时，然后进行碱提取） 1 小时或 2 小时）在 50 °C 和固液比 1:10 (w/v)。用酶混合物预处理大豆粗粒，可最大程度地提高蛋白质的回收率。与 2 小时碱性提取相比，用酶复合物处理后进行 1 小时碱性提取可将蛋白质产量提高 21%。与 3 小时碱性提取相比，通过单独纤维素酶、木聚糖酶和果胶酶的组合处理，然后进行 2 小时碱性提取，蛋白质产量提高了 13%。因此，通过糖酶混合物的帮助减少了碱提取的时间，甚至对蛋白质产量产生了积极影响。此外，与碱提取的蛋白质相比，来自酶辅助碱提取的蛋白质表现出改善的溶解性、乳化和搅打特性。与 3 小时碱提取相比，木聚糖酶和果胶酶随后进行 2 小时碱提取提高了 13% 的蛋白质产量。因此，通过糖酶混合物的帮助减少了碱提取的时间，甚至对蛋白质产量产生了积极影响。此外，与碱提取的蛋白质相比，来自酶辅助碱提取的蛋白质表现出改善的溶解性、乳化和搅打特性。与 3 小时碱提取相比，木聚糖酶和果胶酶随后进行 2 小时碱提取提高了 13% 的蛋白质产量。因此，通过糖酶混合物的帮助减少了碱提取的时间，甚至对蛋白质产量产生了积极影响。此外，与碱提取的蛋白质相比，来自酶辅助碱提取的蛋白质表现出改善的溶解性、乳化和搅打特性。