Monomeric sugars from enzymatic processing of soy flour

Abstract

Soy carbohydrate is currently underutilized and undervalued. Selectively hydrolyzing soy carbohydrate produces protein-enriched products and fermentable sugars, and increases soybean value significantly. The process involves complex carbohydrates and multi-enzyme dependency and interactions, and requires quantitative models to guide the use of optimal enzyme and process design. Here, soy flour was processed by 10 enzymes of different activity compositions. Kinetic yields of individual sugars were followed and the results modeled to gain insights into the hydrolytic effectiveness of different carbohydrase activities, their sensitivities to changing loading (activity per g carbohydrate), and their rates of declining effectiveness over time.

Keywords

• Soy protein
• soy flour
• enzyme hydrolysis
• soy carbohydrate
• Aspergillus