Journal
JOURNAL OF FOOD ENGINEERING
Volume 119, Issue 1, Pages 56-64Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2013.05.008
Keywords
Steam flash-explosion; Sulfuric-acid soaking; Heat-denatured soybean meal; Soy protein isolate; Functional properties; Surface hydrophobicity
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Funding
- Project of the National Natural Science Foundation of PR China [31271977]
- 111 Project [B07029]
- Program for Changjiang Scholars and Innovative Research Team in University
- Priority Academic Program Development of Jiangsu Higher Education Institutions
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The combined pretreatment of heat-denatured soybean meal using steam flash-explosion (SFE) with sulfuric-acid soaking was investigated to prepare protein from soybean meal. When soybean meal was pre-treated by SFE at 1.8 MPa, 2.2 MPa for 8 min and at 2.0 MPa for 8 min and 10 min, combined with 0.9% sulfuric-acid soaking, the extraction yield of protein increased to 67.72%, 70.54%, 69.47% and 71.21% respectively, compared to untreated soybean meal. Scanning electron micrograph of pretreated samples showed the structural disruption of soybean meal. After pretreatment, the protein yield was improved, while protein content of soy protein isolate (SPI) decreased slightly. The functional properties of SPI from pretreated soybean meal were all improved compared to untreated soybean meal and the relationship between functional properties and the changes of surface hydrophobicity of SPI was discussed. The emulsification properties and fat-binding capacity of pretreated SPI were superior to those of SPI prepared from white flakes. (C) 2013 The Authors. Published by Elsevier Ltd. All rights reserved.
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