Functional properties of hydrothermally cooked soy protein products |
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Authors: | Chunyang Wang Lawrence A Johnson |
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Affiliation: | (1) Department of Food Science & Human Nutrition, Iowa State University, 50011 Ames, Iowa;(2) Present address: Department of Nutrition and Food Science, South Dakota State University, 57007 Brookings, SD;(3) Center for Crops Utilization Research, Iowa State University, 1041 Food Sciences Building, 50011 Ames, IA |
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Abstract: | The effects of hydrothermal cooking on the functional properties of defatted soy flour, aqueous alcohol washed soy protein
concentrate, and soy protein isolate were determined in samples that were treated at 154°C by infusing steam under pressure
for 11, 19, 30, and 42 s, and then spray dried. Hydrothermal cooking increased the nitrogen solubility index (NSI) of the
concentrate from 15 to 56% and altered the solubility profile from a flat profile to one more typical of native soy protein.
Hydrothermal cooking also improved foaming and emulsifying properties of the concentrate. For isolate, hydrothermal cooking
also improved NSI and foaming and emulsifying properties, although the improvements were less dramatic than with concentrate.
NSI and emulsifying properties of the flour were improved by some processing conditions, but foaming properties were not improved
by hydrothermal cooking. Dramatically increased protein solubility of concentrate and modestly improved protein solubilities
of flour and isolate by hydrothermal cooking, which will also inactivate trypsin inhibitors and microorganisms, have considerable
practical significance to protein ingredient manufacturers and those who use these ingredients in foods and industrial products. |
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Keywords: | Functional properties hydrothermal cooking jet cooking protein functionality Soybean protein soy flour soy protein concentrate soy protein isolate |
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