RESPONSE-SURFACE ANALYSIS OF ENZYME AIDED EXTRACTION OF SOYBEAN

Response surface analysis of enzymatic hydrolysis of soyflakes was con ducted and the parameters optimized to enhance both the extractable oi l and the extractability or soyflakes. The optima were at 24.58% wb mo isture content, 14.23% v/w enzyme concentration and 13.29 h hydrolysis period. Soyflakes hydrolyzed under optimal conditions had an extracta ble oil content of 24.93% on moisture-free basis compared to 22.88% in unhydrolyzed flakes and an extractability of 99.83% compared to 32.22 % of the extractable oil in 16 h on Soxhlet apparatus. For 99% oil rec overy, as practised commercially, enzymatic hydrolysis reduced the Sox hlet extraction time by over 44% in soyflakes.