Preparation of soy protein concentrates by different treatment processes
- 1Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
- 2Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
- 3Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
- 4Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
- 5Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
- 6Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan
Res.J.chem.sci., Volume 7, Issue (12), Pages 11-15, December,18 (2017)
This study aimed to develop soy protein concentrate (SPC) from soybean. SPC was produced using different concentration of acetic and citric acid (40, 50 and 60%), purpose of developing the concentrate and residue was to get value add products rich in protein and fiber. The experimental work was also carried out to determine the chemical compositions of whole soybean seed, defatted soybean, SPC and soy protein residue (SPR) by proximate analysis i.e. moisture, ash, fat, fiber and protein contents. Citric acid and acetic acid being edible acids were used to get highest protein content of soy protein concentrate and to see the maximum yield as well. High protein content of 87.49% was obtained from SPC with 60% citric acid concentration and high fiber content of 13.36% was obtained from SPR with 50% citric acid concentration. While in case of acetic acid, high protein content of 69.81%, and high fiber content of 10.50% were obtained with 60% and 40% acetic acid. The protein content obtained from SPC was significantly higher than from SPR. Unlike the protein content, high fiber was found only in SPR in both the acids used.
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