UDC 664.2
DOI 10.36461/NP.2026.78.2.004
OPTIMIZATION OF SOYBEAN MEAL ENZYMATIC HYDROLYSIS WITH VIBRATORY MIXER
A.S. Komolikov, Assistant Professor;
N.A. Berezina, Doctor of Technical Sciences, Professor;
E.V. Mishchenko, Candidate of Technical Sciences, Associate Professor;
A.L. Sevostyanov, Candidate of Technical Sciences, Associate Professor
Oryol State Agrarian University named after N. V. Parakhin, Oryol, Russia,
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This article deals with optimization of soybean meal enzymatic hydrolysis with vibratory mixing. The research is aimed at increasing efficiency of soybean meal – a highly sought-after secondary raw material in the food processing and feed industries – by combining biochemical and mechanical actions on the substrate. The enzyme preparation Cellulox A with clear cellulase activity was used as the biocatalytic agent. A full second-order factorial design comprising 26 experimental runs was implemented with the mathematical design of experiments approach. The independent variables were: the dosage of the Cellulox A enzyme preparation (X_1, 0.01-0.05 %), soybean meal concentration (X_2, 10-50 %), medium pH (X_3, 2-6), and process temperature (X_4, 10-90 °C). The optimization criterion was the accumulation of dry matter, as an indicator of hydrolysis intensity. Statistical analysis of the experimental data made it possible to get an adequate regression model with a coefficient of determination R^3 = 0.9227. Analysis of the regression coefficients and response surfaces indicated that temperature was the dominant process factor (quadratic coefficient: -7.91), followed by substrate concentration as the second most significant factor (coefficient: 5.46). Based on the mathematical model, the optimal process parameters were determined as follows: enzyme preparation dosage of 0.04 %, soybean meal concentration of 42.5 %, pH of 5.5, and temperature of 55 °C. Under these conditions, a maximum dry matter accumulation of 50 % was achieved, which is 35-40 % higher than that obtained with conventional mixing methods applied. The synergistic effect of vibratory action and enzymatic hydrolysis facilitate the comprehensive disruption of soybean meal cellular structures and enhances nutrient bioavailability. The obtained results have practical implications for developing technologies to produce high-quality feed ingredients based on soybean meal.
Keywords: soybean meal, enzymatic hydrolysis, Cellulox A, vibratory mixer, mathematical design of experiments, optimization, regression model, feed ingredients, cellulase, nutrient bioavailability.
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