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

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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.

Original languageEnglish
Article number107191
JournalFood Hydrocolloids
Volume123
Early online date17 Sep 2022
DOIs
Publication statusE-pub ahead of print - 17 Sep 2022

Keywords

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

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