Monomeric sugars from enzymatic processing of soy flour

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 req...

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Autores principales:	S. M. Mahfuzul Islam, Lu-Kwang Ju
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Soy protein soy flour enzyme hydrolysis soy carbohydrate Aspergillus Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/dbf5210c35754e359ceaba9ba5db633b
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spelling	oai:doaj.org-article:dbf5210c35754e359ceaba9ba5db633b2021-11-16T04:09:15ZMonomeric sugars from enzymatic processing of soy flour1873-390510.1016/j.catcom.2021.106359https://doaj.org/article/dbf5210c35754e359ceaba9ba5db633b2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1566736721000820https://doaj.org/toc/1873-3905Soy 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.S. M. Mahfuzul IslamLu-Kwang JuElsevierarticleSoy proteinsoy flourenzyme hydrolysissoy carbohydrateAspergillusChemistryQD1-999ENCatalysis Communications, Vol 161, Iss , Pp 106359- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Soy protein soy flour enzyme hydrolysis soy carbohydrate Aspergillus Chemistry QD1-999
spellingShingle	Soy protein soy flour enzyme hydrolysis soy carbohydrate Aspergillus Chemistry QD1-999 S. M. Mahfuzul Islam Lu-Kwang Ju Monomeric sugars from enzymatic processing of soy flour
description	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.
format	article
author	S. M. Mahfuzul Islam Lu-Kwang Ju
author_facet	S. M. Mahfuzul Islam Lu-Kwang Ju
author_sort	S. M. Mahfuzul Islam
title	Monomeric sugars from enzymatic processing of soy flour
title_short	Monomeric sugars from enzymatic processing of soy flour
title_full	Monomeric sugars from enzymatic processing of soy flour
title_fullStr	Monomeric sugars from enzymatic processing of soy flour
title_full_unstemmed	Monomeric sugars from enzymatic processing of soy flour
title_sort	monomeric sugars from enzymatic processing of soy flour
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/dbf5210c35754e359ceaba9ba5db633b
work_keys_str_mv	AT smmahfuzulislam monomericsugarsfromenzymaticprocessingofsoyflour AT lukwangju monomericsugarsfromenzymaticprocessingofsoyflour
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Monomeric sugars from enzymatic processing of soy flour

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