Soy whey: More than just wastewater from tofu and soy protein isolate industry

Chua, Jian-Yong; Liu, Shao-Quan

doi:10.1016/j.tifs.2019.06.016

Cited by 140 publications

(110 citation statements)

References 64 publications

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Section: Bioactive Compounds In Industrial By-products From Soybean Processing-an Overview and Trendsmentioning

confidence: 99%

“…Liu et al [151] used foam fractionation and acidic hydrolysis to remove proteins from soy whey, generating extracts with a high level of isoflavone aglycones. Other uses for and information about soy whey are described by Chua and Liu [152] and Davy and Vuong [153]. Additionally, biotechnology advances produce new opportunities to develop fermented soy products with more health benefits [154][155][156][157].…”

Section: Bioactive Compounds In Industrial By-products From Soybean Processing-an Overview and Trendsmentioning

confidence: 99%

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Metabolomics as a Tool to Study Underused Soy Parts: In Search of Bioactive Compounds

Bragagnolo

Funari

Ibáñez

2021

Foods

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The valorization of agri-food by-products is essential from both economic and sustainability perspectives. The large quantity of such materials causes problems for the environment; however, they can also generate new valuable ingredients and products which promote beneficial effects on human health. It is estimated that soybean production, the major oilseed crop worldwide, will leave about 597 million metric tons of branches, leaves, pods, and roots on the ground post-harvesting in 2020/21. An alternative for the use of soy-related by-products arises from the several bioactive compounds found in this plant. Metabolomics studies have already identified isoflavonoids, saponins, and organic and fatty acids, among other metabolites, in all soy organs. The present review aims to show the application of metabolomics for identifying high-added-value compounds in underused parts of the soy plant, listing the main bioactive metabolites identified up to now, as well as the factors affecting their production.

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Section: Bioactive Compounds In Industrial By-products From Soybean Processing-an Overview and Trendsmentioning

confidence: 99%

Section: Bioactive Compounds In Industrial By-products From Soybean Processing-an Overview and Trendsmentioning

confidence: 99%

Metabolomics as a Tool to Study Underused Soy Parts: In Search of Bioactive Compounds

Bragagnolo

Funari

Ibáñez

2021

Foods

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“…Soybean yellow whey (SYW) is the yellow liquid produced by soybean protein's reaction with coagulant or is produced during tofu pressing (Wu et al., 2021). Statistics indicate that every 1 tonne of soybean processed by a factory produces 2–5 tonne SYW, which may pollute the environment and waste resources (Chua & Liu, 2019). Therefore, the efficient utilization of SYW has attracted a great deal of attention in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Huang

Zhao

et al. 2021

Food Science & Nutrition

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The technological applications utilized for tofu processing are diverse and complex, resulting in different yields and quality characteristics of tofu. The current study investigated the gel‐forming principle of soybean protein coagulated using fermented yellow whey (FYW) to produce tofu. The effects of several processing parameters (soybean‐to‐water ratio, boiling temperature, boiling time, and FYW content) on the yield and protein content of tofu produced by the boiling‐to‐filtering method (BFM) were studied and optimized using response surface methodology. Results indicated significant differences in yield and protein content of tofu using different processing parameters, with FYW content being the most significant (p < .05). Optimum processing parameters of the BFM were found to be: soybean‐to‐water ratio of 1:5 (kg:kg), boiling time 6.1 min, boiling temperature 105°C, and FYW content of 26%. Under optimum conditions, tofu's yield and protein content were 235.17 g/100 g and 10.60%, respectively, and these were 47.93 g/100 g and 4.16% higher than those before optimization. This study provides practical technical support and a theoretical basis for the standardized industrial production of high‐yield and high‐protein tofu.

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“…However, when soy whey is heat‐treated to eliminate anti‐nutritional properties, it can have good technological functionality for use in foods (Sobral et al . 2018; Chua & Liu 2019).…”

Section: Challenges and Opportunitiesmentioning

confidence: 99%

Plant protein ingredients with food functionality potential

Loveday

2020

Nutrition Bulletin

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Proteins play many technological, physicochemical and sensory roles (i.e. functionalities) in foods, including solubility, emulsifying, gelling, foaming and flavour creation. In comparison with animal proteins, plant proteins have different structure, composition and food functionality. This review discusses how protein can be extracted from plant materials to produce protein‐rich ingredients for creating plant‐based foods. It explores the potential for a new generation of semi‐purified plant‐derived ingredients with greater sustainability and health benefits.

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Soy whey: More than just wastewater from tofu and soy protein isolate industry

Cited by 140 publications

References 64 publications

Metabolomics as a Tool to Study Underused Soy Parts: In Search of Bioactive Compounds

Metabolomics as a Tool to Study Underused Soy Parts: In Search of Bioactive Compounds

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Plant protein ingredients with food functionality potential

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