Overcoming processing bottlenecks: A single-step enzymatic process to maximize soybean value
EnzymesIndustrial UsesProcessing technology
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Lu-Kwang Ju, The Ohio State University
Co-Principal Investigators:
Project Code:
Contributing Organization (Checkoff):
Institution Funded:
Brief Project Summary:
In this project we will develop a new and simpler soy processing method, which increases flexibility around processing capacity and maximizes soybean value. Cracked/dehulled beans are placed in an enzyme bath, and the enzyme, in a single step, fractionates the beans into three easily separable product streams. These product streams contain predominantly oil, protein, and sugar respectively, and they are in the forms that offer maximal market values. By contrast, current soy processing extracts the oil and mixes and presses carbohydrate and protein together in soybean meal. This reduces soybean’s overall value by making protein-carbohydrate separation more difficult and destroying the natural structures and functionalities of oil and protein. By the new enzymatic process, the oil is obtained in its natural form of oil bodies, stabilized by a layer of biosurfactants.
Information And Results
Project Summary

Project Objectives

Project Deliverables

Progress Of Work

Final Project Results

The goal of the project is to develop a new and simpler soy processing method, for expanding soy processing beyond traditional infrastructure and maximizing soybean value. The technical approach is to use enzyme to break the cell wall so that intact oil bodies and protein bodies are released for easy separation and collection as high-value products. The study includes both aspects of enzyme production and enzymatic soybean processing. For improving enzyme production, we made 2 submerged fermentations and 108 solid-state fermentations at different conditions. We developed ways to monitor pH and temperature in solid-state fermentations and correlated them with enzyme production profiles. The correlations are valuable for understanding, controlling, and optimizing the enzyme production. To study the enzymatic processing of cracked soybeans, we evaluated 298 reaction mixtures (including enzyme-free controls for comparison). We demonstrated that the enzyme produced is effective in solubilizing and monomerizing carbohydrate from soybean particles. We identified the limiting activity in the enzyme for processing soybean. We studied the effects of various processing parameters and identified the suitable/optimal conditions. We have carried out the activities and met the milestones and key decision points proposed.

Benefit To Soybean Farmers

The new and simpler soy processing method being developed in this project can increase flexibility around processing capacity and maximize soybean value. The method removes potential indigestibility/anti-nutrition concerns associated with soy carbohydrate and it produces oil and protein in their natural forms of oil bodies and protein bodies suitable for new and higher value uses. This new process is organic solvent-free and has lower capital requirement, offering higher possibility for farmer cooperatives. It can increase soy utilization and value to the farmers by expanding soy processing beyond traditional infrastructure, addressing the current crush facility bottlenecks due to increased biodiesel demand.

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.