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1.
Soy protein concentrates (SPC) and soy protein isolates (SPI) were produced from hexane-defatted soy white flakes and from
two extruded-expelled (EE) soy protein meals with different degrees of protein denaturation. Processing characteristics, such
as yield and protein content, and the key protein functional properties of the products were investigated. Both acid-and alcohol-washed
SPC from the two EE meals had higher yields but lower protein contents than that from white flakes. Generally, SPC from an
acid wash had much better functional properties than those from an alcohol wash. The SPI yield was highly proportional to
the protein dispersibility index (PDI) of the starting material, so the EE meal with lower PDI had lower SPI recovery. The
protein content in SPI prepared from EE meals was about 80%, which was lower than from white flakes. Nevertheless, SPI from
EE meals showed functional properties similar to or better than those from white flakes. The low protein contents in SPC and
SPI made from EE meals were mainly due to the presence of residual oil in the final products. SPI made from EE meals had higher
concentration of glycinin relative to β-conglycinin than that from white flakes. 相似文献
2.
Previous studies have shown that ambient-temperature equilibrium, hexane extraction of soy flour yielded the same amount of
oil as was extracted from soy flakes by conventional high-temperature processing. The oil obtained at ambient temperatures
contained less phospholipid than commercial crude oils obtained by traditional processing. In this study, chemical composition,
flavor and odor of soy flour obtained after oil extraction by the equilibrium procedure were evaluated before and after toasting.
Results were compared with those obtained for commercial untoasted food-grade soy flakes. Chemical and sensory analyses were
performed on soy protein concentrates (SPC) prepared from defatted flour, defatted toasted flour and commercial defatted white
food-grade flakes. SPC were made by acid and ethanol-extraction methods. Ethanol extraction of soy flour produced SPC with
similar protein, lipid and sensory qualities to those obtained from commercial flakes. Acid extraction produced SPC with more
lipid than was obtained by ethanol extraction. Toasted soy flour and flakes had similar sensory properties, as did the SPC
prepared from them. 相似文献
3.
Implications of excess phosphorus (P) in waste streams obtained from soy-based protein preparation processes on the environment and their potential utilization as P-source are two significant understudied areas. Soybean-based protein ingredients for food products retain comparatively enhanced functional properties and are cheaper than other plant-based proteins. Soybean protein can be extracted and utilized as a food ingredient primarily by preparing soy protein concentrates (SPC) and soy protein isolates (SPI) from soybean meal/defatted soy flour (DSF). In a typical soybean processing facility, along with the soy products and soy-protein preparations, the recovery of phosphorus as a coproduct will enhance the economic feasibility of the overall process as the recovered P can be used as fertilizer. In this study, the SPC and SPI were prepared from the DSF following widely used conventional protocols and P flow in these processes was tracked. In SPC production, ~59% of the total P was retained with SPC and ~34% was in the aqueous waste streams. For SPI process ~24% of total P was retained with SPI and ~59% went in the waste solid residue (~40%) and aqueous streams (~19%). About 80%–89% P removal from the waste aqueous streams was achieved by Ca-phytate precipitation. This work demonstrated that in the process of SPC and SPI preparation the phosphorus from the waste aqueous streams can be precipitated out to avoid subsequent eutrophication and the waste solid residue with ~40% P can be reused as a P-fertilizer as other applications of this residue are unspecified. 相似文献
4.
Flaking and extrusion as mechanical treatments for enzyme-assisted aqueous extraction of oil from soybeans 总被引:6,自引:7,他引:6
B. P. Lamsal P. A. Murphy L. A. Johnson 《Journal of the American Oil Chemists' Society》2006,83(11):973-979
Flaking and extruding dehulled soybeans were evaluated as a means of enhancing oil extraction efficiency during enzyme-assisted
aqueous processing of soybeans. Cellulase, protease, and their combination were evaluated for effectiveness in achieving high
oil extraction recovery from extruded flakes. Aqueous extraction of extruded full-fat soy flakes gave 68% recovery of the
total available oil without using enzymes. A 0.5% wt/wt protease treatment after flaking and extruding dehulled soybeans increased
oil extraction recovery to 88% of the total available oil. Flaking and extruding enhanced protease hydrolysis of proteins
freeing more oil. Treating extruded flakes with cellulase, however, did not enhance oil extraction either alone or in combination
with protease. Discrepancies in oil extraction recoveries were encountered when merely considering crude free fat because
some oil became bound to denatured protein during extrusion and/or sample drying. Bound fat was unavailable for determination
by using the hexane extraction method, but was accounted for by using the acid hydrolysis method for total oil determination.
Oil extraction recovery from extruded soybean flakes was affected by oil determination methods, which was not the case for
unextruded full-fat soy flour. 相似文献
5.
Functional Properties of Soy Protein Isolates Prepared from Gas-Supported Screw-Pressed Soybean Meal 总被引:1,自引:0,他引:1
Zara M. Nazareth Nicolas A. Deak Lawrence A. Johnson 《Journal of the American Oil Chemists' Society》2009,86(4):315-321
White flakes (WFs) are obtained from dehulled flaked soybeans by extracting oil with hexane and flash- or downdraft-desolventizing
the (defatted) flakes, and WFs are the normal feedstock used to produce soy protein ingredients. Gas-supported screw pressing
(GSSP) is a new oilseed crushing technology in which traditional screw pressing is combined with injecting high-pressure CO2, thereby producing hexane-free, low-fat, high-PDI soybean meal. The objectives of the present study were to evaluate yields,
compositions, and functional properties of soy protein isolates (SPIs) produced from GSSP soybean meal and to compare these
properties to those of SPIs produced from WFs. GSSP meals produced SPIs in significantly higher yields (59.7–63.1% vs. 51.6–61.1%),
with greater free (0.05–0.40%) and bound fat (3.70–4.92%) contents than did WFs. There were no significant differences in
protein contents of the SPI; all exceeded 90% protein content (db). SPIs prepared from GSSP meals had similar or slightly
lower water-solubilities compared to SPIs prepared from WFs. SPIs prepared from GSSP meals had higher water-holding capacities
and viscosities, and significantly better emulsifying and fat-binding properties compared to SPIs prepared from WFs. SPIs
prepared from WFs had significantly better foaming properties compared to SPIs prepared from GSSP meals, which were attributed
to the lower fat contents of SPIs prepared from WFs. 相似文献
6.
Sang K. Park N. S. Hettiarachchy 《Journal of the American Oil Chemists' Society》1999,76(10):1201-1205
Flexible plastic foams using soy protein isolate (SPI), soy protein concentrate (SPC), and defatted soy flour (DFS) were produced
by interacting proteins with glycerol-propylene oxide polyether triol (polyol), surfactant, triethanolamine (crosslinking
agents), tertiary amine (catalyst), and water (blowing agent). The density, compressive stress, resilience, and dimensional
stability of foams with SPI, SPC, and DFS increased as the initial concentration of soy protein increased. The foam density
increased with increasing weight percentage of SPI, SPC, and DFS. The resilience values of SPI containing foam increased with
the increasing addition of SPI up to a maximum 30% SPI addition. An increase in SPI up to 20% caused an increase in the compressive
stress (225 kPa) in comparison to control polyurethane foam (187 kPa). The control foam and foam containing 20% DFS had a
similar load-deformation relationship. The foam containing 20% SPI and SPC also exhibited a similar shape, but with a higher
compressive stress. The compressive stress of all foams was steeply increased after 55% strain, since the foams completely
collapsed upon compression. 相似文献
7.
Soybean oil extraction techniques were studied in which solvent was recirculated or pumped once through a suspension of soybean
tissue. Both refractive index and ultraviolet absorbance were used to monitor the extraction continuously. Slices of soybean
tissue showed rapid extraction from damaged tissue, followed by slow extraction from intact tissue. When soybean flakes were
extracted, a continuously decreasing rate was noted. When solvent was forced through flakes, extraction was more rapid than
when solvent was allowed to diffuse in and out of flakes. Reextraction of partially defatted flakes showed that the last soybean
oil to be extracted was not inherently resistant to extraction. The adsorption of soybean oil to defatted flakes may account
for slow removal of small quantities of oil at the end of the extraction. 相似文献
8.
Functional Properties of Soy Protein Isolates Produced from Ultrasonicated Defatted Soy Flakes 总被引:1,自引:0,他引:1
Bishnu Karki Buddhi P. Lamsal David Grewell Anthony L. PomettoIII J. van Leeuwen Stephanie Jung 《Journal of the American Oil Chemists' Society》2009,86(10):1021-1028
This study aimed to determine the effect of pretreating defatted soy flakes with ultrasound on soy protein isolate (SPI) yield
and functionality. Defatted soy flakes dispersed into water (16%, w/w) were sonicated for 30, 60 and 120 s at ultrasonic amplitudes
of 21 and 84 μmpp (peak to peak amplitude in μm), representing low and high power, respectively. The power densities were 0.30 and 2.56 W mL−1, respectively. The SPI yield increased by 13 and 34%, after sonication for 120 s at low and high power, respectively. The
sonication of defatted soy flakes for 120 s at the higher power level improved the SPI solubility by 34% at pH 7.0, while
decreasing emulsification and foaming capacities by 12 and 26%, respectively, when compared to control SPI. Rheological behavior
of the SPI was also modified with significant loss in consistency coefficient due to sonication. Some of these results could
be explained by the loss of the protein native state with increased sonication time and power. 相似文献
9.
Processing of lipoxygenase-free soybeans and evaluation in foods 总被引:2,自引:2,他引:0
J. M. King S. M. Chin L. K. Svendsen C. A. Reitmeier L. A. Johnson W. R. Fehr 《Journal of the American Oil Chemists' Society》2001,78(4):353-360
Lipoxygenase-free soybeans were processed into flour, concentrate, and isolate and compared to normal soybeans in bread, meat
patties, and a beverage, respectively. Bread made with 20% normal or lipoxygenase-free soy flour had greater (P< 0.05) beany flavor than control yeast bread. There were no differences in beany flavor scores between soy flour types, normal
and lipoxygenase-free. Ground beef patties made with 5% acid-washed or ethanol-washed soy protein concentrate had greater
(P<0.05) beany flavor than control ground beef patties. Ground beef patties made with ethanol-washed concentrate were scored
lower in beany flavor than those made with acid-washed concentrate from normal soybeans. There were no differences in beany
flavor between normal and lipoxygenase-free soy isolate in 2%-fat or no-fat beverages. Comminuted meat products made with
lipoxygenase-free soy proteins, especially ethanol-washed concentrate, have potential for making soy foods with less beany
flavor than foods made with normal soy. 相似文献
10.
Thomas J. Brumm Charles R. Hurburgh Jr 《Journal of the American Oil Chemists' Society》1990,67(5):302-307
Interest in marketing soybeans on the basis of protein and oil content is increasing. Producers, breeders, handlers and buyers
of soybeans need a method of evaluating soybean lots of different composition. A model is presented that predicts, given soybean
composition and processing conditions, the yield of crude soybean oil and soybean meal from the processing of soybeans in
a solvent extraction plant. From these yields, an estimated processed value (EPV) was calculated. For one set of price conditions,
the EPV of typical soybeans had a range of $0.93 per bushel if premiums were paid for meal protein in excess of specifications
and a range of $0.53 per bushel if meal protein premiums were not paid. Trading rules established by the National Oilseed
Processors Association for domestic meal markets have a significant effect on the value and composition of soybean meal. 相似文献
11.
J. C. Cowan J. J. Rackis W. J. Wolf 《Journal of the American Oil Chemists' Society》1973,50(10):a426-a444
This review on the flavor components of soybean protein products examines primarily our studies on sensory evaluation of commercial
flours, concentrates and isolates; on extraction of flavor components from soybean flakes with hexane-alcohol azeotropic mixtures;
on the application of proteolytic enzymes to improve flavor; and on the effect of inactivating lipoxygenase on soy beverage
flavor. Evidence indicates that enzymatic reactions affect the flavor of final products. Presumably lipoxygenase is a primary
culprit and linolenic acid a primary precursor when soybeans are partially processed before destroying enzymatic activity.
Presented at the AOCS Meeting, Atlantic City, October 1971.
ARS, USDA. 相似文献
12.
S. Jung B. P. Lamsal V. Stepien L. A. Johnson P. A. Murphy 《Journal of the American Oil Chemists' Society》2006,83(1):71-78
This study investigated the potential of enzymes to increase soy protein extractability without causing protein degradation.
The aqueous extraction of protein was performed from defatted soy flakes on a laboratory-and pilot-plant scale. Yields of
protein and reducing sugars were determined in the alkali extracts obtained with cellulases and pectinase, added alone or
as cocktails. Using 5% (wt/g of protein) Multifect pectinase resulted in the best improvement of protein yields, which were
50 and 17% greater than the controls in laboratory- and pilot-plant-scale trials, respectively. This enhanced protein extraction
was accompanied by an increased reducing sugar content in the aqueous extract compared with the control. Under the conditions
tested, no enzyme cocktail markedly increased the protein yield compared with the use of single enzymes. The solubility curve
for Multifect pectinase-treated soy protein isolate (SPI) was typical of SPI at pH 2–10. Its foam stability significantly
improved, but the emulsification properties declined. Multifect pectinase markedly reduced the viscosity of SPI. SDS-PAGE
showed that the α’ and α subunits of β-conglycinin were modified, and glycoprotein staining showed that these modifications
were probably due to a protease secondary activity in the pectinase preparation. One cellulase and one pectinase were identified
as effective in modifying the protein and reducing sugar extractablity from the defatted soy flakes. 相似文献
13.
Nicolas A. Deak Patricia Murphy Lawrence A. Johnson 《Journal of the American Oil Chemists' Society》2006,83(9):803-809
High-sucrose/low-stachyose (HS/LS) soybeans contained lower total concentrations of free sugars (13.3%), less stachyose (0.7%),
and more galactinol (0.7%) (galactopyranosylmyo-inositol) than the control normal soybeans (14.9, 5.1, and 0.2%, respectively).
A low-fiber soybean protein concentrate (LFSPC) process was developed, which is especially suited to HS/LS soybeans, by which
defatted soy flour is merely extracted with alkali to remove fiber and then neutralized and dried to produce the protein-rich
soluble fraction. Two different pH values (7.5 and 8.5) were used in extracting protein, and these LFSPC were compared with
traditional ethanol-washed soy protein concentrate (EWSPC) and soy protein isolate (SPI) prepared from both normal and HS/LS
soybeans. The LFSPC had slightly lower yields of solids and protein (∼70 and ∼81%, respectively) than conventional FWSPC (∼77
and ∼93%, respectively) but much higher than conventional SPI (∼42 and ∼70%, respectively). The LFSPC prepared from HS/LS
soybeans contained significantly (P<0.05) more protein (∼66% protein content) than LFSPC prepared from normal soybeans (∼63%). Total isoflavone contents of the
LFSPC (∼12 μmol/g) were significantly higher than for EWSPC (∼1.5 ìmol/g) or SPI (∼10 μmol/g). The LFSPC prepared from HS/LS
soybeans contained higher sugar contents (∼15%) than either traditional EWSPC (∼2.5%) or SPI (∼1.5%); but the sums of stachyose
and raffinose were only ∼1% for the LFSPC compared with ∼1% for EWSPC and 0.5% for SPI prepared from normal soybeans. 相似文献
14.
Herman Rittner 《Journal of the American Oil Chemists' Society》1984,61(7):1200-1203
A new procedure, based on extrusion, was developed to prepare soybeans for direct solvent extraction. The procedure eliminates
the need of controlled cracking, partial shell remotion, heating and flaking, requiring only an adequate communition to particles
passing Sieve USS 14 followed by extrusion in a specially developed extruder. Extruded soybeans were obtained in the form
of hard and porous agglomerates, without any dusting tendency, higher extraction, draining and percolation rates, lower solvent
hold up and higher apparent density than the best possible flakes. Extruded soybeans were processed by solvent extraction
in batch and continuous industrial installations, enabling substantial increases in capacity (up to 100%) and reduction in
overall steam consumption (up to 30%) when compared with flakes processing. Extracted oil from extruded soybeans seems to
show lower levels of gums and toasted meal at higher soluble protein levels for the same urease activity. Peanut press-cakes
were preconditioned by extrusion before solvent extraction in batch-type installations, enabling a substantial reduction in
residual oil for similar conditions with nonextruded press-cake. For existing plants, the new procedure allows a substantial
increase in plant capacity and lower steam consumption. For new plants, the new procedure allows substantial capital savings
in equipment and space. The new procedure enables soybean processing by direct solvent extraction in small batch-type installation,
which may be very convenient for some underdeveloped areas. 相似文献
15.
The state of soybeans prior to extraction affected the tocopherol content of crude soybean oils. Soybean flakes with a thickness
of 0.16–0.33 mm had higher extracted oil yield but a slightly lower tocopherol content of the oils than did cracked beans
and thicker bean flakes. Highmoisture content and long storage of soybeans resulted in lower tocopherol content in the crude
oils, with moisture content being more important than storage time at decreasing the tocopherol content of oils. Soybean oil
from stored beans with 15±1% moisture content led to a more significant decrease in the tocopherol content than did oil from
stored beans with low (12%) or high (18%) moisture contents. Soybean flakes contaminated with oxidized oil had a significant
effect on the decrease of the tocopherol content in crude oils. The high amount of phospholipids in crude soybean oil might
result in a smaller decrease in the tocopherol content of oil during heating. 相似文献
16.
L. B. Carew Jr. F. W. Hill M. C. Nesheim 《Journal of the American Oil Chemists' Society》1961,38(5):249-253
Experiments were conducted to evaluate heated unextracted soybean fractions as sources of soybean oil and protein for the
growing chick. Heated dehulled unextracted soybean flakes produced growth rate and feed efficiency equal to that obtained
with the combination of soybean oil meal and degummed soybean oil while heated ground unextracted soybeans were less satisfactory
in this respect. The poorer results obtained with ground unextracted soybeans were shown to be related to a poorer absorbability
of the oil in them. Flaking the soybeans markedly improved the absorbability of the oil by the chick, probably by causing
a greater disruption of cellular structure than was obtained by the grinding of the soybeans. The metabolizable energy of
ground unextracted soybeans was substantially less than that of unextracted soybean flakes. Most of the differences in metabolizable
energy were accounted for by differences in absorbability of the oil.
Soybean hulls at a level equivalent to that contained in soybeans were found to have no effect on growth rate and only a slight
effect on feed efficiency. Autoclaving soybean oil did not lower its value for the chick. The relationship between the poorer
growth obtained with ground unextracted soybeans and the low absorbability of the oil in them was discussed.
To obtain maximum efficiency in the use of unextracted soybean products in chick rations, some such means as flaking must
first be employed to increase the availability of the oil. 相似文献
17.
J. J. Rackis J. E. McGhee D. H. Honig A. N. Booth 《Journal of the American Oil Chemists' Society》1975,52(4):249a-253a
Since many new soy protein products are being developed which differ in enzyme activity, protein dispersibility, flavor, nutritive value, and functional properties, quality control is assuming increasing significance. The effects of dry and moist heat and hexane:ethanol azeotrope extraction upon various enzymatic activities, protein solubility, and nutritive value of defatted soy flakes differ considerably. Specifications and guidelines initially developed to establish the degree of moist heat treatment required to produce edible grade products need to be reevaluated for these processes. Flavor scores of hexane:ethanol azeotrope-extracted flakes and proteinates prepared from them are significantly higher than those prepared by current commercial practices. Because peroxidase is a much more stable enzyme than lipoxygenase, determination of peroxidase activity may be a more suitable method to define proper processing conditions which improve the flavor of soy products. A combination of hexane:ethanol extraction and steaming improves the flavor and nutritive value of defatted soy flakes. Azeotrope extraction alone does not inactivate trypsin inhibitors; nutritive value of the extracted flakes is low, and pancreatic hypertrophy occurs when they are fed to rats. Protein efficiency ratio of the processed flakes is 2.2 on a basis of a value = 2.5 for casein. Other factors to be considered to prepare soy protein isolates of good nutritional quality are: choline deficiency, variability in sulfur amino acid content, and formation of phytate complexes that affect bioavailability of essential minerals, particularly zinc. 相似文献
18.
A. A. Heywood D. J. Myers T. B. Bailey L. A. Johnson 《Journal of the American Oil Chemists' Society》2002,79(7):703-707
Texturized soy protein (TSP) originating from varieties of value-enhanced soybeans and commodity soybeans, which were processed
by extrusion-expelling, were incorporated into ground-beef patties. The soybean varieties included high-cysteine, low-linolenic,
lipoxygenase-null, high-sucrose, low-saturated-fat, and high-oleic. The lower the bulk density was, the better the water-holding
capacity of TSP. Neither property was affected by the protein dispersibility index or residual oil of the low-fat soy flours
from which the TSP was prepared. All extruded-expelled processed flours from value-enhanced soybeans made acceptable TSP.
The high-sucrose soybeans produced TSP with higher expansion and improved water-holding capacity. There were no differences
in cooking properties or proximate compositions of patties for all treatments. Inside and outside colors were darker for the
TSP-extended patties than for the all-beef control, and there was little difference among soybean varieties. The patties containing
TSP had significantly more soy flavor and were harder than the all-beef control patties. Some TSP treatments produced more
tender and less cohesive cooked patties than did the all-beef control. 相似文献
19.
Richard L. Kellor 《Journal of the American Oil Chemists' Society》1974,51(1):77A-80A
Defatted soy flour and grits are the most rudimentary forms of high protein products processed from the soybean, yet they
are the soy products used in the largest volume by the food industry. To appreciate fully the contribution of defatted soy
flour and grits to any food system, it is essential that a knowledge of the composition, nutritional value, and functionality
of these products be well understood. Major emphasis is given to applications for defatted soy flour and grits with cereals. 相似文献
20.
M. Kock 《Journal of the American Oil Chemists' Society》1983,60(2):198-202
Tests have shown that the nonhydratable phosphatides (NHP) arising by the action of phospholipases are not present in significant
quantities in commercial soybeans, but that they are formed predominantly only during extraction. By a moisture-heat treatment
of the soy flakes prior to the extraction, this enzyme activity can be almost completely eliminated so that, during the subsequent
extraction, an enzymatic change of the oil no longer occurs. In comparison with the extraction of untreated soy flakes, the
yield of soy lecithin is doubled; the lecithin has a higher content of phosphatidylchol ine; the crude, degummed soy oil has
extraordinarily low NHP contents; and the soy meal tastes less bitter. 相似文献