Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols

Abstract There is a need to effectively concentrate soy protein from defatted flour (DSF) while simultaneously valorizing the carbohydrate‐rich byproduct, which would otherwise be waste. This study aims evaluate process developed produce concentrates (SPC) by substantially hydrolyzing carbohydrates DSF with help of enzymes into water‐soluble saccharides and monomeric sugars, were utilized Saccharomyces cerevisiae for fermentation ethanol. The enzyme mixture consisted cellulase, pectinase, ‐galactosidase blend. effect time on SPC, overall recovery, carbohydrate hydrolysis, yeast growth, ethanol concentration, total polyphenol concentration (TPC) SPC hydrolysate was evaluated. Control enzymes‐only (EO) systems maintained in conjunction + (EY) system individually assess impact isoelectric precipitation proteins enzymatic hydrolysis without yeasts. After 12.25 h EY process, 100 g dry produced 68.45 containing % 384 ml mg/ml Flatulence‐causing raffinose‐series‐oligosaccharides (RSOs) completely hydrolyzed. Soluble treatment consistently lower than control EO treatment. TPC prepared increased 2.5 times compared control. Thus, this novel successfully high‐protein hydrolyzed RSOs, insoluble carbohydrates, high TPC, coproduct