This publication is the result of a collaboration between Cereal Docks and the Free University of Bolzano as part of the project 'Renewable Proteins from Oilseed Processing Co-products,' funded by the Cariverona Foundation.
The study evaluates the efficiency of supercritical fluid extraction (SFE) as a novel method for extracting oil from soybean seeds and producing protein isolates. SFE-based oil extraction yielded a protein isolate weight that was 19% higher compared to the isolate from hexane-degreased flour. Additionally, the protein isolates from SFE-degreased cake demonstrated significantly enhanced emulsifying capacity and water absorption capacity (p < 0.05). Gel electrophoresis and differential scanning calorimetry revealed a higher concentration of proteins in their native state in SFE-degreased flour.
Findings regarding sulfhydryl group content, surface hydrophobicity, and protein dispersibility index further support these conclusions. The increased weight yield of the protein isolate is likely related to a higher percentage of solubilized proteins in SFE-processed flour compared to hexane-processed flour.
This study provides valuable insights for the food industry, aiding the development of more sustainable and health-conscious production methods. The full scientific article is available in the journal *Processes*.
