Characterization of Fractionated Soy Proteins Produced by a New Simplified Procedure |
| |
Authors: | Nicolas A. Deak Patricia A. Murphy Lawrence A. Johnson |
| |
Affiliation: | (1) Center for Crops Utilization Research, Iowa State University, Ames, IA 50011-1061, USA;(2) Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, Amati, IA 50011-1061, USA;(3) Center for Crops Utilization Research, Iowa State University, Ames, IA 50011-1061, USA |
| |
Abstract: | It was possible to fractionate soy protein into two soy protein isolate fractions (>90% protein) enriched in either glycinin or β-conglycinin by using a new simplified procedure (referred to as the Deak procedure) employing CaCl2 and NaHSO3. The Deak procedure produced fractions with higher yields of solids, protein, and isoflavones, and similar protein purities as well as improved functional properties compared to fractions recovered by established, more complex soy protein fractionation procedures. The Deak glycinin-rich fraction comprised 15.5% of the solids, 24.4% of the protein, and 20.5% of the isoflavones in the starting soy flour, whereas the glycinin-rich fraction of the established procedure (Wu procedure) comprised only 11.6% of the solids, 22.3% of the protein, and 9.6% of the isoflavones. The Deak β-conglycinin-rich fraction comprised 23.1% of the solids, 37.1% of the protein, and 37.5% of the isoflavones in the starting soy flour, whereas the Wu β-conglycinin-rich fraction comprised only 11.5% of the solids, 18.5% of the protein, and 3.3% of the isoflavones. Protein purities were >80% for both fractions when using both procedures. The Wu procedure produced protein fractions with slightly higher solubilities and similar surface hydrophobicities; whereas, the fractions produced by the Deak procedure had superior emulsification and foaming properties and similar dynamic viscosity behaviors. |
| |
Keywords: | Soybeans Soy protein fractionation Glycinin β -Conglycinin Isoflavones Functional properties Protein Soy protein isolate |
本文献已被 SpringerLink 等数据库收录! |
|