Enzymatic extraction of protein from toasted and not toasted soybean meal

The soybean is one import font of vegetable protein, that contains whole the essential amino acids to the human organism. The enzymatic process is a alternative for the protein extraction and offer advantages. In this work, two commercial proteases, Alcalase and Flavourzyme, are used to extract protein from toasted and not toasted degreased soybean meal. The tests (duplicate) are carried out in 40 °C, initial pH of 7,0, enzyme concentration of 1% (protein/protein) and times from 1 up to 24 hours. At the end of the hydrolysis the suspension pH is measured and again corrected for 7,0.