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