Functional properties of extruded-expelled soybean flours from value-enhanced soybeans |
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Authors: | A?A?Heywood Email author" target="_blank">D?J?MyersEmail author T?B?Bailey L?A?Johnson |
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Affiliation: | (1) Department of Food Science and Human Nutrition and Center for Crops Utilization Research, Iowa State University, 2312 Food Sciences Building, 50011 Ames, Iowa;(2) Department of Statistics, Iowa State University, 2312 Food Sciences Building, 50011 Ames, Iowa |
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Abstract: | The functional properties (protein solubility, emulsification characteristics, foaming characteristics, water- and fatbinding
capacities) of extruded-expelled (EE) soy flours originating from six varieties of value-enhanced soybeans (high-sucrose,
high-cysteine, low-linolenic, low-saturated FA, high-oleic, and lipoxygenase-null) and two commodity soybeans were determined.
The soy flours varied in protein disperisibility index (PDI) and residual oil (RO), with PDI values ranging from 32 to 50%
and RO values ranging from 7.0 to 11.7%. Protein solubility was reduced at pH values near the isoelectric region and was higher
at both low and high pH. There were no significant differences for water-holding capacity, fat-binding capacity, emulsification
activity, or emulsification stability. Only the high-oleic soy flour had significantly lower emulsification capacity. In general,
the PDI and RO values of EE soy flours originating from value-enhanced and commodity soybeans had the greatest influence on
protein functionality. The genetic modifications largely did not affect functional properties. |
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Keywords: | Extrusion-expelling functional properties genetic modifications low-fat soy flour soy flour soy protein soybeans |
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