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September 2023 (published: 28.09.2023)
Number 3(57)
Home > Issue > The efficiency of phytase and impact-disintegrator-activator processing of soybean for reducing phytic acid in soy protein hydrolysates
Chelombitkin M.A. , Barakova N.V., Sharova N.Yu. , Baskovʦeva A.S., Samodelkin Evgeniy A.
The efficiency of phytase and impact-disintegrator-activator processing (IDAP) of soybean in obtaining proteinhydrolysate from full-fat soybean flour to reduce phytic acid in the hydrolysate was shown. For the experiments, samples of full-fat soybean flour were used, obtained through soybean processing using two different methods: impact disintegration-activation processing (IDAP) and a grinder with a rotor-knife working element (RKP – rotor-knife processing). The IDAP of soybeans was conducted using a DEZI-11 disintegrator unit with six-row rotors rotating at a frequency of 210 s-1. The RKP was carried out using a Gamlux GL-CG mill with a rotor rotation frequency of 20500 rpm. Enzymatic treatment of the mixture of full-fat soybean flour and water (with a water-to-material ratio of 1:6) was performed using the enzyme preparation Phytaflow (with an activity of 20000 U/cm3), with different dosages of phytase added: 20; 40; 60, and 80 U/g of full-fat soybean flour. The enzymatic treatment was conducted at a temperature of 50°C for a duration of 120 minutes. As a result of the studies, it was found that the design of the working body of the chopper affects the degree of soybean degradation, the content of phytic acid in full-fat soybean meal, and the efficiency of phytase action in obtaining protein hydrolysate. The content of phytic acid in full-fat soybean meal obtained after processing on the impact-disintegrator-activator type unit is 12% lower than in full-fat soybean meal obtained after processing on the grinder with a rotary knife working body. Phytase was found to decrease the phytic acid content in protein hydrolysate obtained after processing soybeans with the impact-disintegrator-activator unit more effectively than in protein hydrolysate obtained after processing soybeans with the shredder with the rotary knife-type working body. The hypothesis of the effect of IDAP soybean on the efficiency of phytic acid reduction and enzymatic phytase hydrolysis was confirmed and showed a high degree of significance. The reduction of phytic acid in full-fat soybean meal and protein hydrolysates obtained from it is of great practical importance as it allows to create functional foods with high digestibility and protein bioavailability and to increase the doses of inclusion of full-fat soybean meal in starter feeds of animals, birds, and aquaculture.
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Keywords: soybean processing; full-fat soy flour; soy protein hydrolysates; phytic acid reduction; impact disintegration-activation processing; phytase
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 577.152.32:582.736
The efficiency of phytase and impact-disintegrator-activator processing of soybean for reducing phytic acid in soy protein hydrolysates
The efficiency of phytase and impact-disintegrator-activator processing (IDAP) of soybean in obtaining proteinhydrolysate from full-fat soybean flour to reduce phytic acid in the hydrolysate was shown. For the experiments, samples of full-fat soybean flour were used, obtained through soybean processing using two different methods: impact disintegration-activation processing (IDAP) and a grinder with a rotor-knife working element (RKP – rotor-knife processing). The IDAP of soybeans was conducted using a DEZI-11 disintegrator unit with six-row rotors rotating at a frequency of 210 s-1. The RKP was carried out using a Gamlux GL-CG mill with a rotor rotation frequency of 20500 rpm. Enzymatic treatment of the mixture of full-fat soybean flour and water (with a water-to-material ratio of 1:6) was performed using the enzyme preparation Phytaflow (with an activity of 20000 U/cm3), with different dosages of phytase added: 20; 40; 60, and 80 U/g of full-fat soybean flour. The enzymatic treatment was conducted at a temperature of 50°C for a duration of 120 minutes. As a result of the studies, it was found that the design of the working body of the chopper affects the degree of soybean degradation, the content of phytic acid in full-fat soybean meal, and the efficiency of phytase action in obtaining protein hydrolysate. The content of phytic acid in full-fat soybean meal obtained after processing on the impact-disintegrator-activator type unit is 12% lower than in full-fat soybean meal obtained after processing on the grinder with a rotary knife working body. Phytase was found to decrease the phytic acid content in protein hydrolysate obtained after processing soybeans with the impact-disintegrator-activator unit more effectively than in protein hydrolysate obtained after processing soybeans with the shredder with the rotary knife-type working body. The hypothesis of the effect of IDAP soybean on the efficiency of phytic acid reduction and enzymatic phytase hydrolysis was confirmed and showed a high degree of significance. The reduction of phytic acid in full-fat soybean meal and protein hydrolysates obtained from it is of great practical importance as it allows to create functional foods with high digestibility and protein bioavailability and to increase the doses of inclusion of full-fat soybean meal in starter feeds of animals, birds, and aquaculture.
Read the full article
Keywords: soybean processing; full-fat soy flour; soy protein hydrolysates; phytic acid reduction; impact disintegration-activation processing; phytase
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License