{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/113959"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/113959","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols","abstract":"Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2023-12-01","abstract_html":"Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2023-12-01","abstract_has_math":false,"creators":["Agrawal, Ruchir Manoj"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Takhar, Pawan S","Miller, Michael J","Singh, Vijay"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2022,"date_issued":"2022-04-29T21:42:56Z","date_published":"2022-04-29T21:42:56Z","updated_at":"2026-07-22T22:24:53Z","subjects":["Food science"],"languages":["en","eng"],"rights":["Copyright 2021 Ruchir Agrawal"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/2142/113959","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Takhar, Pawan S","Miller, Michael J","Singh, Vijay"]},{"key":"dc:creator","label":"Author","values":["Agrawal, Ruchir Manoj"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2022-04-29T21:42:56Z","2024-04-29T21:47:53Z","2021-12","2021-10-19"]},{"key":"dc:type","label":"Dc Type","values":["text","Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Food science"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en","eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2021 Ruchir Agrawal"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/113959"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2023-12-01","The student, Ruchir Agrawal, accepted the attached license on 2021-10-14 at 18:47.","The student, Ruchir Agrawal, submitted this Thesis for approval on 2021-10-14 at 22:16.","This Thesis was approved for publication on 2021-10-19 at 15:30.","DSpace SAF Submission Ingestion Package generated from Vireo submission #17162 on 2022-04-06 at 17:16:47","Made available in DSpace on 2022-04-29T21:42:56Z (GMT). No. of bitstreams: 2 AGRAWAL-THESIS-2021.pdf: 1340072 bytes, checksum: 384607152de9833509a5cce6ea5ed307 (MD5) LICENSE.txt: 4211 bytes, checksum: 2984cce6cb51c96944cab1ebcf6963fc (MD5) Previous issue date: 2021-10-19","Embargo set by: Seth Robbins for item 123321 Lift date: 2024-04-29T21:43:01Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 123321 Lift date: 2024-04-29T21:44:44Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 123321 Lift date: 2024-04-29T21:46:25Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 123321 Lift date: 2024-04-29T21:47:53Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","U of I Only","Defatted soybean flour (DSF) is a protein-rich ingredient; however, it contains 30-35% carbohydrates, which is made up in parts by sucrose, flatulence-causing oligosaccharides, and water-insoluble cell-wall polysaccharides. A process was developed to produce soy protein concentrates (SPC) by substantially hydrolyzing these carbohydrates with the help of enzymes into water-soluble saccharides and monomeric sugars, which were simultaneously utilized by Saccharomyces cerevisiae for fermentation into ethanol. The enzyme mixture consisted of a cellulase blend, pectinase blend, and α-galactosidase. The effect of process time on SPC protein concentration, overall protein recovery, carbohydrate hydrolysis, yeast growth, ethanol concentration, and total polyphenol concentration of SPC and hydrolysate were evaluated. Control and enzymes-only (EO) systems were maintained in conjunction with the enzymes + yeast (EY) system to individually assess the impact of isoelectric precipitation of soy proteins and enzymatic hydrolysis of carbohydrates without yeasts in the production of SPC. After 12.25 hours of EY process, 100 g of dry DSF produced 68.45 g dry SPC containing 72.23 ± 0.25% protein and 384 mL hydrolysate containing 9.76 ± 0.05 mg/mL ethanol. Protein recovery from DSF in the form of SPC was 84.4 ± 0.4%. Viable yeast count steadily declined from 1.6 ± 0.1×106 CFU/mL slurry at the start of the process to 7.9 ± 1.3×105 CFU/mL slurry after 12.25 hours. Flatulence causing raffinose-series-oligosaccharides were completely hydrolyzed into their monomeric sugars during this process. Total soluble carbohydrates in the EY treatment were consistently lower than control and EO treatment, suggesting that the yeasts were able to ferment sugars as they were becoming available. Total polyphenol concentration (TPC) of SPC increased more than twofold from 1.21 ± 0.04 mg gallic acid equivalent (GAE)/g dry SPC in control to 3.06 ± 0.03 mg GAE/g dry SPC in EY treatment. Similarly, hydrolysate TPC increased twofold from 179 ± 1 μg/mL in control to 371 ± 6 μg/mL in EY treatment. Thus, this novel process led to a protein and polyphenol-rich and reduced-carbohydrate SPC along with polyphenol and ethanol-containing hydrolysate."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols"]}]}],"canonical_facts":{"dc:contributor":["Takhar, Pawan S","Miller, Michael J","Singh, Vijay"],"dc:creator":["Agrawal, Ruchir Manoj"],"dc:date":["2022-04-29T21:42:56Z","2024-04-29T21:47:53Z","2021-12","2021-10-19"],"dc:description":["Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2023-12-01","The student, Ruchir Agrawal, accepted the attached license on 2021-10-14 at 18:47.","The student, Ruchir Agrawal, submitted this Thesis for approval on 2021-10-14 at 22:16.","This Thesis was approved for publication on 2021-10-19 at 15:30.","DSpace SAF Submission Ingestion Package generated from Vireo submission #17162 on 2022-04-06 at 17:16:47","Made available in DSpace on 2022-04-29T21:42:56Z (GMT). No. of bitstreams: 2 AGRAWAL-THESIS-2021.pdf: 1340072 bytes, checksum: 384607152de9833509a5cce6ea5ed307 (MD5) LICENSE.txt: 4211 bytes, checksum: 2984cce6cb51c96944cab1ebcf6963fc (MD5) Previous issue date: 2021-10-19","Embargo set by: Seth Robbins for item 123321 Lift date: 2024-04-29T21:43:01Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 123321 Lift date: 2024-04-29T21:44:44Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 123321 Lift date: 2024-04-29T21:46:25Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","Embargo set by: Seth Robbins for item 123321 Lift date: 2024-04-29T21:47:53Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system","U of I Only","Defatted soybean flour (DSF) is a protein-rich ingredient; however, it contains 30-35% carbohydrates, which is made up in parts by sucrose, flatulence-causing oligosaccharides, and water-insoluble cell-wall polysaccharides. A process was developed to produce soy protein concentrates (SPC) by substantially hydrolyzing these carbohydrates with the help of enzymes into water-soluble saccharides and monomeric sugars, which were simultaneously utilized by Saccharomyces cerevisiae for fermentation into ethanol. The enzyme mixture consisted of a cellulase blend, pectinase blend, and α-galactosidase. The effect of process time on SPC protein concentration, overall protein recovery, carbohydrate hydrolysis, yeast growth, ethanol concentration, and total polyphenol concentration of SPC and hydrolysate were evaluated. Control and enzymes-only (EO) systems were maintained in conjunction with the enzymes + yeast (EY) system to individually assess the impact of isoelectric precipitation of soy proteins and enzymatic hydrolysis of carbohydrates without yeasts in the production of SPC. After 12.25 hours of EY process, 100 g of dry DSF produced 68.45 g dry SPC containing 72.23 ± 0.25% protein and 384 mL hydrolysate containing 9.76 ± 0.05 mg/mL ethanol. Protein recovery from DSF in the form of SPC was 84.4 ± 0.4%. Viable yeast count steadily declined from 1.6 ± 0.1×106 CFU/mL slurry at the start of the process to 7.9 ± 1.3×105 CFU/mL slurry after 12.25 hours. Flatulence causing raffinose-series-oligosaccharides were completely hydrolyzed into their monomeric sugars during this process. Total soluble carbohydrates in the EY treatment were consistently lower than control and EO treatment, suggesting that the yeasts were able to ferment sugars as they were becoming available. Total polyphenol concentration (TPC) of SPC increased more than twofold from 1.21 ± 0.04 mg gallic acid equivalent (GAE)/g dry SPC in control to 3.06 ± 0.03 mg GAE/g dry SPC in EY treatment. Similarly, hydrolysate TPC increased twofold from 179 ± 1 μg/mL in control to 371 ± 6 μg/mL in EY treatment. Thus, this novel process led to a protein and polyphenol-rich and reduced-carbohydrate SPC along with polyphenol and ethanol-containing hydrolysate."],"dc:format":["application/pdf"],"dc:identifier":["http://hdl.handle.net/2142/113959"],"dc:language":["en","eng"],"dc:rights":["Copyright 2021 Ruchir Agrawal"],"dc:subject":["Food science"],"dc:title":["Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols"],"dc:type":["text","Thesis"],"thesis:degree_discipline":["Food Science & Human Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:24:53Z"}