Location: Small Grain and Food Crops Quality Research
Title: Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball millingAuthor
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DENG, LINGZHU - North Dakota State University |
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CHEN, QIONG - North Dakota State University |
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Ohm, Jae-Bom |
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ISLAM, SHAHIDUL - North Dakota State University |
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RAO, JIAJIA - North Dakota State University |
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XU, MINWEI - North Dakota State University |
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 6/9/2024 Publication Date: 8/2/2024 Citation: Deng, L., Chen, Q., Ohm, J., Islam, S., Rao, J., Xu, M. 2024. Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball milling. Journal of Food Science. 89:4871–4883. https://doi.org/10.1111/1750-3841.17185. DOI: https://doi.org/10.1111/1750-3841.17185 Interpretive Summary: Soybean meal, a byproduct of the soybean oil extraction process, is overlooked as a value-added food ingredient due to its insoluble fibers. Therefore, this research introduces an innovative method that transforms the insoluble dietary fibers into soluble ones. This method employs a combination of ball milling and enzymatic hydrolysis processes. The insights obtained from this research are invaluable for the development of functional ingredients derived from soybean meals. Moreover, this improvement is anticipated to increase profitability for both soybean growers and processors by adding value to what was once considered a less desirable byproduct. Technical Abstract: Insoluble dietary fiber (IDF) in soybean meal is one of the major impediments to upcycle the soybean meal for its value-added use due to the insolubility. This study converted IDF to soluble dietary fiber (SDF) in soybean meal using ball milling and enzymatic hydrolysis. The impact of ball milling and enzymatic hydrolysis on the physicochemical and functional properties of SDF were evaluated. Cellulase, hemicellulase, xylanase, galacturonase, and arabinofuranosidase were employed for hydrolyzing IDF. The results showed that ball milling significantly reduced the particle size of IDF, facilitating enhanced enzymatic hydrolysis and resulting in SDF with lower molecular weight and varied monosaccharide composition. The synergistic effect of ball milling and enzymatic processes with combination of cellulase-xylanase-galacturonase was evidently shown by the improved conversion rates (69.8%) and altered weight-averaged molecular weight (<5,900 Dalton) of the resulting SDF. Rheological and microstructural analyses of the SDF gel indicated that specific enzyme combinations led to SDF gels with distinct viscoelastic properties, pore sizes, and functional capabilities, suitable for varied applications in the food and pharmaceutical sectors. This comprehensive evaluation demonstrates the potential of optimized physical bioprocessing techniques in developing functional ingredients with tailored properties for industrial use. |