Preparation of soy protein concentrate and isolate from extruded‐expelled soybean meals

Wang, H.; Johnson, Lowell B.; Wang, T.

doi:10.1007/s11746-004-966-8

Cited by 109 publications

(94 citation statements)

References 9 publications

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“…Batal et al (2000) reported that values less than 45% indicate adequate heat treatment of soybeans for chickens. PDI values reported in this study, however, were not as low as those reported to be optimum by Wang et al (2004). This may be because of differences in the source of soybeans used in the two studies.…”

Section: Discussioncontrasting

confidence: 83%

Growth performance, feed utilization, and body composition of Nile tilapia (Oreochromis niloticus L.) fed with differently heated soybean-meal-based diets

et al. 2008

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This study was undertaken in order to determine the effect of feeding heattreated, defatted soybean meal (SBM) on growth, feed utilization, and body composition of Nile tilapia (Oreochromis niloticus). A control diet (SBM 0 ) of 378 g kg -1 crude protein with 18.4 kJ g -1 gross energy was formulated, and three diets identical to the basal diet were autoclaved for 10, 20, or 30 min. The autoclaved diets were named SBM 10 , SBM 20 , and SBM 30 , respectively. Each diet treatment was applied to triplicate groups of 30 fish (2.45 ± 0.03 g) per tank (120 l). The fish were hand fed to satiation four times daily for 45 days. At the end of the feeding trial the fish fed with the SBM 30 diet had significantly (P \ 0.05) higher weight gain and protein efficiency ratio than those fed with the other diets. No feed-related mortality was observed during the whole experimental period. Heating SBM for 30 min reduced trypsin inhibitor activity (TIA) and increased apparent protein digestibility (APD), and indicated significant differences (P \ 0.05) among various treatments. No significant differences were found in carcass moisture, lipid, and ash of fish fed with different experimental diets. An increase in the body protein content of fish fed with diet SBM 30 was significantly (P \ 0.05) higher than in all other experimental groups. The results of this study seem to indicate that autoclaving the SBM for 30 min improved its nutritional value in practical feeds for Nile tilapia fingerlings.

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Section: Discussioncontrasting

confidence: 83%

Growth performance, feed utilization, and body composition of Nile tilapia (Oreochromis niloticus L.) fed with differently heated soybean-meal-based diets

et al. 2008

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“…The hydrolysates either were cooked hydrothermally (jet cooked) in equipment previously described (13) or were spray dried without jet cooking. The U-shaped holding tube of the jet cooker provided 19 s of cooking time at 104°C.…”

Section: Methodsmentioning

confidence: 99%

“…The U-shaped holding tube of the jet cooker provided 19 s of cooking time at 104°C. Jet cooking provides high shear and has been shown to refunctionalize soy flour protein (13), but the purpose of jet cooking in these experiments was to inactivate the enzyme and microorganisms. The slurry was then spray dried in an Anhydro compact spray dryer (APV Crepaco, Inc., Attleboro Falls, MA) using a spinning disk atomizer and 165°C air inlet temperature.…”

Section: Methodsmentioning

confidence: 99%

“…Heywood et al (11,12) showed that low-fat EE soy flour was less functional than other soy flours. Wang et al (13) isolated protein (80% protein) from EE soy meal that had functional properties (emulsification, foaming, and protein dispersibility) similar to or better than those from white flakes. These isolated proteins had higher concentrations of glycinin relative to β-conglycinin compared with those from white flakes.…”

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confidence: 99%

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Enzymatic hydrolysis of extruded‐expelled soy flour and resulting functional properties

Lamsal

Reitmeier

Murphy

et al. 2006

J Americ Oil Chem Soc

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Limited hydrolysis (4% degree of hydrolysis) of extruded-expelled soy flour protein (protein dispersibility index = 21) that was poor in solubility and other functional properties was evaluated at pilot-plant scale (5 kg of flour) with two endopeptidases and one exopeptidase. Some hydrolysates were merely spray-dried whereas others were jet-cooked at 104°C for 19 s before spray-drying. Solubility, emulsification capacity and stability, foaming capacity and stability, apparent viscosity, and sensory attributes were then characterized. The type of protease used and hydrothermal cooking affected functional and sensory properties. Protein solubility modestly increased with hydrolysis and jet cooking, but emulsification capacity decreased on hydrolysis and was not restored with hydrothermal cooking. Emulsion stability improved in the endopeptidase hydrolysates, but not in the exopeptidase hydrolysates. The foaming capacities of the hydrolysates for both types of enzymes were better than for the unhydrolyzed control. Highly stable foams were obtained after hydrolyzing with exopeptidase and hydrothermal cooking. Ten percent protein hydrolysate dispersions showed large losses in consistency coefficient and apparent viscosity, which increased significantly with hydrothermal cooking only for the unhydrolyzed control. Difference-from-control sensory evaluation indicated that both jet-cooked and non-jet-cooked enzyme hydrolysates were different from unhydrolyzed controls.Food proteins are critical components of foods owing to their important functional or physicochemical and nutritional contributions. Food protein ingredients are increasingly expected to perform functional roles that are critical to processing efficiency and consumer acceptance of foods. Functional properties of proteins govern their performance and behavior in food systems during processing, storage, and final food preparation as well as relate to sensory qualities. Factors affecting functional properties of food proteins can be classified as intrinsic, extrinsic, and process parameters, and those functional properties can be modified and improved (1). The tools available to modify the structure of proteins and hence alter their functional properties are chemical modifications, heat treatments, and enzymatic modifications. Particular attention has been devoted to enzymatic hydrolysis of proteins (2) because the resulting hydrolysates preserve and frequently enhance biological values, as well as achieve physicochemical properties superior to those of the original protein. Numerous reports on enzymatic modification of soy proteins to improve functional properties are available (3-7) and generally agree that soy protein can be modified to obtain improved functional properties that can be used in highly nutritional products such as beverages and infant formulas.Extruding-expelling (EE) is a relatively new process that combines extrusion and screw-pressing to recover oil from oilbearing seeds (8). A cooked semifluid extrudate is obtained in which the cell walls ...

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“…Our previous work showed that SPI could be prepared from EE meals; however, the yields were low (the SPI and protein yields were only 25 and 40%, respectively) (6). Inspired by the work of Johnson (3) and Wang and Johnson (4), we demonstrated that hydrothermal cooking (HTC) could be used to refunctionalize heat-denatured proteins of EE meals (5).…”

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confidence: 97%

Effect of alkali on the refunctionalization of soy protein by hydrothermal cooking

Wang

Johnson

2005

J Americ Oil Chem Soc

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The effects of hydrothermal cooking (HTC) at alkaline conditions on refunctionalization of heat-denatured protein of extruded-expelled (EE) soy meals and on preparation of soy protein isolate (SPI) from EE soy meal were determined. Two HTC setups, flashing-out HTC (without holding period) and HTC with holding for 42 s at 154°C, were evaluated. Alkali (NaOH) addition dramatically enhanced the refunctionalization of EE meal having an initial protein dispersibility index of 35. The more alkali added, the more refunctionalization occurred. Extensive refunctionalization was achieved at 0.6 mmol alkali/g EE meal, and additional improvement was small with more alkali. For both HTC setups, the solids and protein yields of SPI from alkali-HTCtreated EE meals were significantly higher than those from HTC without alkali addition. The yield of protein as SPI increased from 40 to 82% after HTC treatment at 0.6 mmol alkali/g EE meal compared with no alkali addition. The emulsification capacities of SPI after alkali-HTC were similar to those from HTC without alkali. SPI from holding-tube HTC-treated EE meals had higher emulsification capacities than those prepared by flashing-out HTC.Paper no. J11081 in JAOCS 82, 451-456 (June 2005).The use of soy protein ingredients by the food industry is increasing rapidly owing to health benefits, low cost, and versatile functionalities. Most soy protein products are manufactured from highly soluble (flash-desolventized) hexane-defatted soybean meal. Solvent extraction is capital intensive and unsuitable for processing small amounts of identity-preserved soybeans. Extrusion-expelling (EE) is a promising technique that presses the oil from the whole or cracked seeds and is suitable for processing small lots of identity-preserved seeds (1,2). EE differs from traditional screw pressing in that a dry extruder replaces steam-heated stack cookers or rotary dryers. Compared with solvent-extracted white flakes, EE protein meals that are processed into EE soy flour have much more heat exposure and protein denaturation [15-60 vs. 80-90 protein dispersibility index (PDI)], contain significantly more residual oil (6-12 vs. 1%), have lower levels of heat-sensitive antinutritional factors (trypsin inhibitors) and enzymes (such as lipoxygenase), and possess a pleasant nutty flavor. Typical EE meal contains 50% protein and 6% oil, and 90% of its trypsin inhibitors are inactivated (1). The use of protein ingredients prepared from EE meal in foods, however, is limited by their poor functional properties and low yields of soy protein isolate (SPI), a direct consequence of heat denaturation of the protein.Our previous work showed that SPI could be prepared from EE meals; however, the yields were low (the SPI and protein yields were only 25 and 40%, respectively) (6). Inspired by the work of Johnson (3) and Wang and Johnson (4), we demonstrated that hydrothermal cooking (HTC) could be used to refunctionalize heat-denatured proteins of EE meals (5). We also demonstrated the feasibility of using HTC as a pretreat...

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Preparation of soy protein concentrate and isolate from extruded‐expelled soybean meals

Cited by 109 publications

References 9 publications

Growth performance, feed utilization, and body composition of Nile tilapia (Oreochromis niloticus L.) fed with differently heated soybean-meal-based diets

Growth performance, feed utilization, and body composition of Nile tilapia (Oreochromis niloticus L.) fed with differently heated soybean-meal-based diets

Enzymatic hydrolysis of extruded‐expelled soy flour and resulting functional properties

Effect of alkali on the refunctionalization of soy protein by hydrothermal cooking

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