Solid-state production of enzyme for soybean processing

Enzymatic soybean processing can be an attractive augmentation or alternative to the current soy processing by solvent extraction or mechanical pressing. It can avoid or minimize use of organic solvent, maximize collection of undenatured protein (for natural functionality) and intact oil body (for naturally stable oil-in-water applications), convert polymeric and oligomeric carbohydrate (with indigestive/ antinutritional concerns) to monomeric sugars, maximize overall soybean value, and expand soy processing beyond traditional infrastructure. Because of the complex carbohydrate present in soybean, the enzyme used needs to have multiple carbohydrase activities including, e.g., cellulase, xylanase, pectinase, α-galactosidase, and sucrase. Productive fungal strains were first selected. Different enzyme mixtures were produced under different fermentation conditions and, with or without supplementation of commercial enzymes, compared for efficacy in processing cracked soybean particles. The processing results allowed identification of limiting carbohydrase activity in the enzyme mixtures. Solid-state fermentation and enzyme collection timing and conditions were then studied for increasing productivity of enzyme with higher limiting-carbohydrase activity. Results and experience gained in the study will be presented.

*This project is funded by the United Soybean Board. Project #2322-106-0401 and #2422-106-0201.