Comparison of soy protein concentrates produced using membrane ultrafiltration and acid precipitation

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• 作者：Hyun Jung Kim (1)
  Byong Ki Kim (2)
  
  1. Department of Food Bioengineering ; Jeju National University ; Jeju ; 690-756 ; Korea
  2. Department of Food Engineering ; Dankook University ; Cheonan ; Chungnam ; 330-714 ; Korea
  
• 关键词：soy protein concentrate ; membrane ; ultrafiltration
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：February 2015
• 年：2015
• 卷：24
• 期：1
• 页码：67-73
• 全文大小：231 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Soy protein concentrates were produced using direct aqueous membrane extraction from full-fat and defatted soy flours with a 100 kDa molecular weight cut-off ultrafiltration cartridge. The functional properties of soy protein concentrates were evaluated. Protein contents of membrane-processed soy protein concentrates from full-fat and defatted soy flour were 68.6 and 80.0%, respectively. Membrane-processed soy protein concentrates was lighter, more greenish, and less yellowish than acid-precipitated concentrates. Solubility, emulsification capacity and stability, and foaming capacity and stability of membrane-processed soy protein concentrates were significantly (p