Chemical characterization of liquid residues from aqueous enzymatic extraction of soybean oil

The aim of this study was the chemical characterization of liquid residues obtained from the extraction of soybean oil, through enzyme processing. Protein content was approximately 32 g/100 g at dry weight basis (dwb) with pH adjustment and 52 g/100 g (dwb) without pH control, and the total carbohydrate content was around 31 g/100 g. The methionine concentrations in the liquid waste were between 23 and 66 mg/L. The electrophoretic profile of the total protein showed the presence of several peptides with molecular weight (MW) lower than 25 kD when enzymatic extraction was carried out at pH 4.5. These characteristics suggest important nutritional applications to this by-product.

► Application of by-products from conventional extraction of soybean oil by enzymes. ► Enzymatic process of soybean oil generates residues that were not studied until now. ► Chemical characterization of residue suggests future studies of valorization of this material.