Isolated Soy Protein

Kolar, Carol; Richert, S. H.; Decker, C.D.; Steinke, Fred H.; Zanden, Robert J. Vander

doi:10.1016/b978-0-12-054805-7.50015-4

Cited by 40 publications

(19 citation statements)

References 31 publications

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“…6 Ultra®ltration membranes have been applied for recovery of the whole soy protein isolate. 7,8 Membrane processes have been shown to offer economic advantages by improving yield and functionality of the isolate and eliminating major waste treatment problems. 9 Soy protein produced solely by membrane processing is very soluble owing to the elimination of acid precipitation and neutralisation steps responsible for the loss of solubility, but the yield is limited.…”

Section: Introductionmentioning

confidence: 99%

Emulsifying properties of soy protein isolates obtained by microfiltration

2002

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Soy protein isolate (SPI) fractions were produced using two different pore size micro®ltra-tion membranes. Micro®ltration was carried out on SPI produced by isoelectric precipitation of a crude protein extract. Five fractions were obtained: two retentates and two permeates from the two membranes plus an intermediate fraction obtained as the retentate on the small-pore-size membrane using the permeate from the larger-pore-size membrane. Emulsions stabilised by the retentate fractions exhibited higher values (P < 0.01) of emulsion stability index (ESI) and emulsifying activity index (EAI) than those stabilised with fractions made from the permeates. The intermediate fraction gave intermediate ESI values, while the EAI values were not signi®cantly different from those for SPI and one of the retentates. SDS-PAGE pro®les indicated that the fractions exhibiting high functionality in terms of ESI and EAI were also richer in 7S globulin soy protein subunits.

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Section: Introductionmentioning

confidence: 99%

Emulsifying properties of soy protein isolates obtained by microfiltration

2002

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“…These blended bakery products failed to attract consumers in United States (Smith and Circle 1972). However, functional ingredients developed from soy proteins are used as a replacement for more expensive casein and egg white in bakery applications (Kolar et al 1985, Campbell et al 1985 and Jackson 1991). In addition to their excellent foaming abilities, the water binding properties of soy proteins help to improve and maintain moistness and softness of the product.…”

Section: Bakery Productsmentioning

confidence: 98%

“…Commercial production of soy isolates by membrane processing have been reported to be in practice in Europe and Japan (Kolar et al 1985).…”

Section: Membrane Processingmentioning

confidence: 99%

“…In contrast, in isolated proteins, both soluble and insoluble carbohydrates are removed, resulting in an increase of protein content to more than 90%. In addition, all soy protein products contain nutritionally significant quantities of calcium, iron, phosphorous, and zinc (Kolar et al 1985, Campbell et al 1985.…”

Section: H Chemical Composition Of Soy Protein Productsmentioning

confidence: 99%

“…These protein bodies can be separated from other cellular constituents by fine milling and density floatation (Kolar et al 1985). Polyhydric alcohols, sodium chloride, sucrose, and alkali metal salts of organic acids have been used to obtain a density of 1.2-1.5 glml required to separate protein bodies.…”

Section: Separation Of Intact Protein Bodiesmentioning

confidence: 99%

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Soybean Protein Products

Hettiarachchy¹,

Kalapathy²

1997

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Phosphorus flow in production of soy protein concentrate and isolate from defatted soybean flour

Singh

2023

J Americ Oil Chem Soc

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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.

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Isolated Soy Protein

Cited by 40 publications

References 31 publications

Emulsifying properties of soy protein isolates obtained by microfiltration

Emulsifying properties of soy protein isolates obtained by microfiltration

Soybean Protein Products

Phosphorus flow in production of soy protein concentrate and isolate from defatted soybean flour

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