This body of research focuses on three major areas related to soy protein ingredients. The first area is the use of genetically modified high-sucrose/low-stachyose soybeans (HS/LS) in a new simplified procedure to prepare soy protein concentrate; secondly, fractionating soy protein into ingredients enriched in either glycinin or [Beta]-conglycinin; and lastly, processing effects on soy protein isolate functionality. Soy protein fractionation was significantly improved by increasing protein yields and reducing processing costs. In the three-step or Wu fractionation procedure, significant advances were made by identifying the optimum SO2 concentration to be 5 mM, the optimum NaCl concentration to be 250 mM, and the optimum dilution factor to be 1-fold. Furthermore, this procedure was modified by using mM amounts of CaCl2 at pH 6.4 improving both yield and purity of the [Beta]-conglycinin-rich fraction. A new two-step fractionation procedure was developed based on the differential calcium reactivity of glycinin and [Beta]-conglycinin. The use of 5 mM SO2 in combination with 5 mM CaCl2 in this fractionation procedure yielded improved purities in the glycinin-rich (85.2%) and [Beta]-conglycinin-rich (80.9%) fractions. This procedure yielded fractions with improved solids, protein, and isofiavone yields. In addition, the ingredients produced by this method had unique and improved functional properties. Phytic acid was proposed as playing an important role in fractionating soybean storage proteins because of its ability to complex with calcium ions and soy protein. HS/LS soybeans were used to produce a new soy protein concentrate that was low in fiber, high in isoflavones and soluble sugars, and had unique functional properties, which were, in most cases, similar to or better than those found in traditional soy protein isolates. HS/LS soybeans were identified as good starting material for fractionating soy protein. In the Wu fractionation procedure, HS/LS soybeans yielded high amounts of the individual storage proteins with 100% electrophoretical purity. The functionality of soy protein isolate was affected by extraction temperatures and method of preservation. Spray-dried soy protein isolates (SPI) were more soluble, hydrophobic, and formed more stable emulsions than did freeze-dried SPIs. The drying method, however, did not affect denaturation enthalpy of SPI.

This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.

This book provides an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described.

The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.

Seed structure and composition; Soybean production; Disposal of the crop; Processing soybeans into oil and meal; Conversion to edible oil products; Soybean oil products; Food uses of soybean protiens; Conclusions; Addendum; Introduction; Production; Edible oil products; Conversion to edible protein products; Properties of soy proteins; Food uses of soybean proteins.