Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein

Yu Peng; Konstantina Kyriakopoulou; Julia K. Keppler; Paul Venema; Atze Jan van der Goot

doi:10.1016/j.foodhyd.2021.107191

Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein

Yu Peng, Konstantina Kyriakopoulou, Julia K. Keppler, Paul Venema, Atze Jan van der Goot^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

15 Citations (Scopus)

Abstract

Plant-based diets with sufficient calcium (Ca) supplements are needed to protect the body from Ca deficiencies. The Ca enrichment of protein ingredients during fractionation can provide a new route to increase the Ca content in plant-based products. We, therefore, investigated if the partial replacement of NaOH by Ca(OH)₂ during the neutralization step of the fractionation process affects the functional properties of the protein-rich fractions. The protein and oil content of the obtained soy protein-rich fractions (SPFs) were not affected by the use of Ca(OH)₂. Moreover, when the Ca content in the SPF was lower than a certain threshold value (6.5 mg Ca/g protein), the functional properties and conformation of SPF did not change significantly. Higher Ca content in the SPF, however, led to protein-rich fractions with larger particle size, higher thermal stability, lower NSI and WHC_P values, and weaker gel networks. Thus, any addition of Ca higher than a certain threshold changes the properties of the proteins significantly, which can alter the applicability of the fractions in plant-based food products. Nonetheless, this study showed that with partial replacement of NaOH by Ca(OH)₂, the enrichment of SPF with Ca is possible without strongly influencing the SPF properties.

Original language	English
Article number	107191
Journal	Food Hydrocolloids
Volume	123
Early online date	17 Sept 2022
DOIs	https://doi.org/10.1016/j.foodhyd.2021.107191
Publication status	Published - 2022

Keywords

Aqueous fractionation
Calcium enrichment
Functional properties
Simplified process
Sodium reduction
Soybean protein

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10.1016/j.foodhyd.2021.107191Licence: CC BY

https://edepot.wur.nl/554749Licence: CC BY

AF16011 - Plant Meat Matters (BO-57-002-003, BO-46-002-005, BO-32.02-006-011)
Matser, A. (Project Leader)
1/01/17 → 31/12/22
Project: LVVN project

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@article{2157f0b541454805aafeef1ab8e9d0d5,

title = "Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein",

abstract = "Plant-based diets with sufficient calcium (Ca) supplements are needed to protect the body from Ca deficiencies. The Ca enrichment of protein ingredients during fractionation can provide a new route to increase the Ca content in plant-based products. We, therefore, investigated if the partial replacement of NaOH by Ca(OH)2 during the neutralization step of the fractionation process affects the functional properties of the protein-rich fractions. The protein and oil content of the obtained soy protein-rich fractions (SPFs) were not affected by the use of Ca(OH)2. Moreover, when the Ca content in the SPF was lower than a certain threshold value (6.5 mg Ca/g protein), the functional properties and conformation of SPF did not change significantly. Higher Ca content in the SPF, however, led to protein-rich fractions with larger particle size, higher thermal stability, lower NSI and WHCP values, and weaker gel networks. Thus, any addition of Ca higher than a certain threshold changes the properties of the proteins significantly, which can alter the applicability of the fractions in plant-based food products. Nonetheless, this study showed that with partial replacement of NaOH by Ca(OH)2, the enrichment of SPF with Ca is possible without strongly influencing the SPF properties.",

keywords = "Aqueous fractionation, Calcium enrichment, Functional properties, Simplified process, Sodium reduction, Soybean protein",

author = "Yu Peng and Konstantina Kyriakopoulou and Keppler, {Julia K.} and Paul Venema and {van der Goot}, {Atze Jan}",

year = "2022",

doi = "10.1016/j.foodhyd.2021.107191",

language = "English",

volume = "123",

journal = "Food Hydrocolloids",

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T1 - Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein

AU - Peng, Yu

AU - Kyriakopoulou, Konstantina

AU - Keppler, Julia K.

AU - Venema, Paul

AU - van der Goot, Atze Jan

PY - 2022

Y1 - 2022

N2 - Plant-based diets with sufficient calcium (Ca) supplements are needed to protect the body from Ca deficiencies. The Ca enrichment of protein ingredients during fractionation can provide a new route to increase the Ca content in plant-based products. We, therefore, investigated if the partial replacement of NaOH by Ca(OH)2 during the neutralization step of the fractionation process affects the functional properties of the protein-rich fractions. The protein and oil content of the obtained soy protein-rich fractions (SPFs) were not affected by the use of Ca(OH)2. Moreover, when the Ca content in the SPF was lower than a certain threshold value (6.5 mg Ca/g protein), the functional properties and conformation of SPF did not change significantly. Higher Ca content in the SPF, however, led to protein-rich fractions with larger particle size, higher thermal stability, lower NSI and WHCP values, and weaker gel networks. Thus, any addition of Ca higher than a certain threshold changes the properties of the proteins significantly, which can alter the applicability of the fractions in plant-based food products. Nonetheless, this study showed that with partial replacement of NaOH by Ca(OH)2, the enrichment of SPF with Ca is possible without strongly influencing the SPF properties.

AB - Plant-based diets with sufficient calcium (Ca) supplements are needed to protect the body from Ca deficiencies. The Ca enrichment of protein ingredients during fractionation can provide a new route to increase the Ca content in plant-based products. We, therefore, investigated if the partial replacement of NaOH by Ca(OH)2 during the neutralization step of the fractionation process affects the functional properties of the protein-rich fractions. The protein and oil content of the obtained soy protein-rich fractions (SPFs) were not affected by the use of Ca(OH)2. Moreover, when the Ca content in the SPF was lower than a certain threshold value (6.5 mg Ca/g protein), the functional properties and conformation of SPF did not change significantly. Higher Ca content in the SPF, however, led to protein-rich fractions with larger particle size, higher thermal stability, lower NSI and WHCP values, and weaker gel networks. Thus, any addition of Ca higher than a certain threshold changes the properties of the proteins significantly, which can alter the applicability of the fractions in plant-based food products. Nonetheless, this study showed that with partial replacement of NaOH by Ca(OH)2, the enrichment of SPF with Ca is possible without strongly influencing the SPF properties.

KW - Aqueous fractionation

KW - Calcium enrichment

KW - Functional properties

KW - Simplified process

KW - Sodium reduction

KW - Soybean protein

U2 - 10.1016/j.foodhyd.2021.107191

DO - 10.1016/j.foodhyd.2021.107191

M3 - Article

AN - SCOPUS:85115398521

SN - 0268-005X

VL - 123

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 107191

ER -

Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein

Abstract

Keywords

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Projects

AF16011 - Plant Meat Matters (BO-57-002-003, BO-46-002-005, BO-32.02-006-011)

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