Submitted to: World Congress of Food Science and Technology
Publication Type: Abstract Only
Publication Acceptance Date: 5/5/2018
Publication Date: 10/24/2018
Citation: Liu, K. 2018. Current status and challenges in processing soybeans through aqueous extraction. World Congress of Food Science and Technology. 35-3.
Technical Abstract: Modern soybean processing is characterized by hexane extraction into oil and defatted meal. There has been increasing concern with the safety of using hexane and negative environmental impacts of solvent loss. Among several alternatives to the hexane extraction process, aqueous extraction process (AEP) has been extensively studied. Basically, the process consists of particle size reduction, aqueous extraction, and solid-liquid separation into three fractions: a cream layer (sometimes free oil), a liquid extract, and a solid residue. Oil and protein products are subsequently recovered from these fractions. Therefore, AEP differs radically from hexane extraction by using an aqueous system to extract oil and protein simultaneously. This presentation provides a brief overview of AEP with respect to its historical development, current status, and challenges. AEP was first reported in the U.S. in 1950’s and was further developed at Texas A&M University in 70’s and 80’s. For maximizing oil recovery, scientists from several countries added pretreatments and enzyme assistance, while researchers at Iowa State University developed a two-stage countercurrent enzyme assisted process. Despite these developments and recent renewed interest, AEP still has some limitations. Therefore, further innovative studies are needed to overcome these hurdles and make AEP cost effective for commercialization. Key words: Soybeans, aqueous extraction, processing, protein, oil