Effect of calcium hydroxide and fractionation process on the functional properties of soy protein concentrate

Yu Peng, Desak Putu Ariska Pradnya Dewi, Konstantina Kyriakopoulou*, Atze Jan van der Goot

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

The demand for plant-based ingredients is continuously increasing, but achieving optimal calcium and sodium supplies in plant-based food is a challenge. To this end, alternative fractionation processes were explored for the production of soy protein-rich fractions (soy protein concentrate), in which use of Ca(OH)2 instead of NaOH has been exemplified to produce high-calcium, low-sodium protein-rich fractions with adjustable functionalities. The use of Ca(OH)2 could lead to soy protein concentrates with a protein purity of 81% (with a conversion factor of 5.7). Further, it could lead to increased calcium content in the soy protein concentrate. Ca(OH)2 treatment decreased the solubility of the fractions from 89.7% to 8.6%, and enhanced their thermal stability and viscoelastic behaviour. The outcomes of this study could expand the applications of soy protein with suitable calcium and sodium levels.

Original languageEnglish
Article number102501
JournalInnovative Food Science and Emerging Technologies
Volume66
Early online date31 Aug 2020
DOIs
Publication statusE-pub ahead of print - 31 Aug 2020

Keywords

  • Calcium
  • Functionality
  • Simplified fractionation
  • Sodium
  • Soybean protein
  • Viscosity

Fingerprint Dive into the research topics of 'Effect of calcium hydroxide and fractionation process on the functional properties of soy protein concentrate'. Together they form a unique fingerprint.

Cite this