8th International Science Congress (ISC-2018).  International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Preparation of soy protein concentrates by different treatment processes

Author Affiliations

  • 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)

Abstract

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.

References

  1. Porter C.L. (1959)., Taxonomy of flowering plants, elected orders and families of dicotyledons., W.H. Freeman and company San Francisco and London, 1, 286, 292.
  2. Adam Cloe (2011)., Soy protein concentrates., Medical center United States soybean Export Council soy protein concentrate, 1-1.
  3. Mounts T.L., Wolf W.J. and Martinez W.H. (1987)., Soybeans: Improvement, Production and Uses., In: Madison, Wis: The Amer. Soc. Agronomy, 819-860.
  4. Keshun L. (1999)., Soybean, Chemistry, Technology and Utilization., Apsen, 72, 76.
  5. Young V.R. (1991)., Soy protein in relation to human protein and amino acid nutrition., Journal of American Dietetics Association, 91(7), 828-835.
  6. Circle S.J. and Smith A.K. (1978)., Processing soy flours, protein concentrates, and protein isolates., In: Smith AK, Circle SJ, editors. Soybeans: Chemistry and technology, AVI Publishing Co., 1, 294-338.
  7. Preeti Singh, Kumar R., Sabapathy S.N. and Bawa A.S. (2008)., Functional and edible uses of soy protein products., Comprehensive Reviews in Food Science and food safety, 7(1), 14-28.
  8. Wang H.J. and Murphy P.A. (1994)., Isolflavone content in commercial soybean foods., Journal of Agricultural Food Chemistry, 42(8), 1666-1673.
  9. Schaafsina G. (2000)., The digestibility-corrected amino acid score., J. Nutri., 130(7), 1865-1867.
  10. Singh P., Kumar R., Sabapathy S.N. and Baw A.S.,, Functional and edible uses of soy protein products., Comprehensive reviews in food science and food safety, 7(1), 14-28.
  11. Symolon H., Schmelzz E., Dillehay D. and Merrill A. (2004)., Dietary soy sphingolipids suppress tumorigenesis and gene express in 1, 2-dimethylhydrazine-treated CF-1 mice and ApcMin/+ mice., J. Nutrition., 134(5), 1157-1161.
  12. Dillingham B.L., McVeigh L.J.W. and Duncan A.M. (2005)., Soy protein concentrates of varying isoflavones content exert minor effects on serum reproductive hormones in healthy young men., J. Nutr., 135(3), 584-591.
  13. Nawfal I., Edwina M., Morteza J., William J.E. and Vernon R.Y. (2012)., The nutritional value of soy protein concentrate (STAPRO-3200) for long term protein nutritional maintenance in young Men., J. Nutr., 113(12), 2524-2534.
  14. Chang J.H., Kim M.S., Kim T.W. and Lee S.S. (2008)., Effects of soybean supplementation on blood glucose, plasma lipid levels, and erythrocyte antioxidant enzyme activity in type 2 diabetes mellitus patients., Nutr Res Pract Autumn., 2(3), 152-157.
  15. Godvin V.J. and Spensley P.C. (1967)., Oil and oil seed, soybean., Tropical Products Institute, London, Englad. 1(32), 1-7.
  16. Hocine L., Boye L.J.I. and Arcand Y. (2006)., Composition and functional properties of soyprotein concentrates prepared using alternative defatting and extraction procedures., Journal of food science, 71, 137-147.
  17. AOAC (2012)., Association of official analytical chemists)., Washington D.C., 19th Ed.
  18. Gardner W.H. (1972)., Acidulants in food processing., Handbook of food additives, 225-270.
  19. Broughton W.J., Hernandez G., Blair M., Beebe S., Gepts P. and Vanderleyden J., (2003)., Beans (Phaseolus spp.) model food legumes., Plant and Soil, 252, 55-128.
  20. Messina M. and Messina V. (2000)., Soy foods, Soybean isoflavones and bone health., J. Nutr., 10(2), 63-68.
  21. Terrazas M. (2008)., Super soy, the baker., available at: www.thebakers.co.za, retrieved on: 27th May (2008).
  22. Reddy K. (2002)., Indian soycook bood., Rupa and Co. New Dehli, 1, 1-4.
  23. Raja J., Punoo H.A. and Masoodi F.A. (2014)., Comparative study of soy paneer prepared from soymilk, blends of soymilk and skimmed milk., Journal of Food Processing & Technology, 5(2), 1.
  24. Reverdatto S., Beilinson V. and Nielsen N.C. (1999)., A Multisubunit Acetyl Coenzyme A Carboxylase from Soybean., Plant Physio., 119(3), 961-978.
  25. Keda I. (1994)., Complete extraction of soybeans in food preparation., (Horiuchi Kk) japan Kokai Tokkyo koho JP 06,217,726 (94,217,726) (CI. A23L1/20), 09 August, Appl