Functional properties of mildly fractionated soy protein as influenced by the processing pH

Yu Peng, Natalie Kersten, Konstantina Kyriakopoulou, Atze Jan van der Goot*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

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 languageEnglish
Article number109875
JournalJournal of Food Engineering
Volume275
DOIs
Publication statusPublished - 1 Jun 2020

Fingerprint

Soybean Proteins
soy protein
functional properties
fractionation
texture
Oils
soy protein isolate
Water
neutralization
water holding capacity
Flour
washing
solubility
flour
particle size
Particle Size
Viscosity
viscosity
Solubility
ingredients

Keywords

  • Aqueous fractionation
  • Rheological properties
  • Solubility
  • Soybean
  • Viscosity
  • Water holding capacity

Cite this

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title = "Functional properties of mildly fractionated soy protein as influenced by the processing pH",
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.",
keywords = "Aqueous fractionation, Rheological properties, Solubility, Soybean, Viscosity, Water holding capacity",
author = "Yu Peng and Natalie Kersten and Konstantina Kyriakopoulou and {van der Goot}, {Atze Jan}",
year = "2020",
month = "6",
day = "1",
doi = "10.1016/j.jfoodeng.2019.109875",
language = "English",
volume = "275",
journal = "Journal of Food Engineering",
issn = "0260-8774",
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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 journalArticleAcademicpeer-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

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JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

M1 - 109875

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