Abstract
In this study an alternative mild fractionation process for the extraction of soy protein is investigated; aqueous fractionation, in which oil extraction and intensive washing steps are omitted. Moreover, a pH adjustment is proposed instead of the conventional neutralization step. The mildly fractionated soy protein fractions (SPFs) showed higher protein and oil content compared to commercial soy protein isolate. The process retained the proteins’ native state. SPFs adjusted at pH 4.5 and 5.5 (close to pI) formed a powdery texture, resulting in larger size particles after dispersion in water. Despite their low nitrogen solubility index, water holding capacity and viscosity, when mixed with flour these SPFs presented the highest G* values. A flaky texture and reversed properties were observed with SPF adjusted at pH away from the pI. The range of properties achieved exhibits new routes in creating soy protein ingredients with desired functionality, avoiding over-processing due to post-treatment modifications.
| Original language | English |
|---|---|
| Article number | 109875 |
| Journal | Journal of Food Engineering |
| Volume | 275 |
| DOIs | |
| Publication status | Published - 1 Jun 2020 |
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Keywords
- Aqueous fractionation
- Rheological properties
- Solubility
- Soybean
- Viscosity
- Water holding capacity
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Functional properties of mildly fractionated soy protein as influenced by the processing pH. / Peng, Yu; Kersten, Natalie; Kyriakopoulou, Konstantina; van der Goot, Atze Jan.
In: Journal of Food Engineering, Vol. 275, 109875, 01.06.2020.Research output: Contribution to journal › Article › Academic › peer-review
TY - JOUR
T1 - Functional properties of mildly fractionated soy protein as influenced by the processing pH
AU - Peng, Yu
AU - Kersten, Natalie
AU - Kyriakopoulou, Konstantina
AU - van der Goot, Atze Jan
PY - 2020/6/1
Y1 - 2020/6/1
N2 - In this study an alternative mild fractionation process for the extraction of soy protein is investigated; aqueous fractionation, in which oil extraction and intensive washing steps are omitted. Moreover, a pH adjustment is proposed instead of the conventional neutralization step. The mildly fractionated soy protein fractions (SPFs) showed higher protein and oil content compared to commercial soy protein isolate. The process retained the proteins’ native state. SPFs adjusted at pH 4.5 and 5.5 (close to pI) formed a powdery texture, resulting in larger size particles after dispersion in water. Despite their low nitrogen solubility index, water holding capacity and viscosity, when mixed with flour these SPFs presented the highest G* values. A flaky texture and reversed properties were observed with SPF adjusted at pH away from the pI. The range of properties achieved exhibits new routes in creating soy protein ingredients with desired functionality, avoiding over-processing due to post-treatment modifications.
AB - In this study an alternative mild fractionation process for the extraction of soy protein is investigated; aqueous fractionation, in which oil extraction and intensive washing steps are omitted. Moreover, a pH adjustment is proposed instead of the conventional neutralization step. The mildly fractionated soy protein fractions (SPFs) showed higher protein and oil content compared to commercial soy protein isolate. The process retained the proteins’ native state. SPFs adjusted at pH 4.5 and 5.5 (close to pI) formed a powdery texture, resulting in larger size particles after dispersion in water. Despite their low nitrogen solubility index, water holding capacity and viscosity, when mixed with flour these SPFs presented the highest G* values. A flaky texture and reversed properties were observed with SPF adjusted at pH away from the pI. The range of properties achieved exhibits new routes in creating soy protein ingredients with desired functionality, avoiding over-processing due to post-treatment modifications.
KW - Aqueous fractionation
KW - Rheological properties
KW - Solubility
KW - Soybean
KW - Viscosity
KW - Water holding capacity
U2 - 10.1016/j.jfoodeng.2019.109875
DO - 10.1016/j.jfoodeng.2019.109875
M3 - Article
VL - 275
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
M1 - 109875
ER -