New Soy Protein Ingredients Production and Characterization
Title | New Soy Protein Ingredients Production and Characterization PDF eBook |
Author | Nicolas Alejo Deak |
Publisher | |
Pages | 582 |
Release | 2004 |
Genre | |
ISBN |
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.
Soy Protein Products
Title | Soy Protein Products PDF eBook |
Author | Joseph G. Endres |
Publisher | The American Oil Chemists Society |
Pages | 68 |
Release | 2001-11-30 |
Genre | Cooking |
ISBN | 9781893997271 |
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.
Production and Characterization of Enzymatically Produced Soy Protein Hydrolysates
Title | Production and Characterization of Enzymatically Produced Soy Protein Hydrolysates PDF eBook |
Author | Andrew P. Ericson |
Publisher | |
Pages | 148 |
Release | 1998 |
Genre | |
ISBN |
Processing and Characterization of Soy Protein-based Materials
Title | Processing and Characterization of Soy Protein-based Materials PDF eBook |
Author | Pedro Manuel Guerrero Manso |
Publisher | |
Pages | 0 |
Release | 2012 |
Genre | |
ISBN |
Soy Protein Products
Title | Soy Protein Products PDF eBook |
Author | |
Publisher | |
Pages | 53 |
Release | 2001 |
Genre | MEDICAL |
ISBN | 9781003040552 |
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.
Manufacturing Process and Characterization of Soy-protein Polymers and Glass Fiber Reinforced Soy-protein Composites
Title | Manufacturing Process and Characterization of Soy-protein Polymers and Glass Fiber Reinforced Soy-protein Composites PDF eBook |
Author | Feng Liang |
Publisher | |
Pages | 254 |
Release | 2000 |
Genre | |
ISBN |
History of Modern Soy Protein Ingredients - Isolates, Concentrates, and Textured Soy Protein Products (1911-2016)
Title | History of Modern Soy Protein Ingredients - Isolates, Concentrates, and Textured Soy Protein Products (1911-2016) PDF eBook |
Author | William Shurtleff; Akiko Aoyagi |
Publisher | Soyinfo Center |
Pages | 1669 |
Release | 2016-01-17 |
Genre | Soy proteins |
ISBN | 1928914837 |
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.