Abstract
Soy protein isolate (SPI) contains 85–90% protein, and two major protein components 7S and 11S contribute to functional properties of protein. Acid precipitation is conventional method of soy protein isolates preparation that causes quality degradation. Ultrafiltration is a potential alternative to produce protein isolate to get high quality SPI with improved functional properties. The functional properties of SPI vary with processing variables. Nitrogen solubility index (NSI) is an important parameter to assess the functional quality. 11S/7S ratio affects the NSI value. 7S and 11S fraction of soy protein isolates ranged from 19 to 35% and 41 to 54%, respectively. SPI obtained from ultrafiltration process showed high 11S fraction and nitrogen solubility index. A “U” shaped graph was observed with 11S/7S verses nitrogen solubility index. The acid precipitated SPI with 11S/7S ratio of 1.82 occupies the bottom point with NSI value of 18.7. Ultrafiltered SPI (freeze and spray dried) with 11S/7S ratio 1.23 and 2.79, respectively had high NSI value occupying the top point of “U” shape graph.
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John, H., Chandra, P., Giri, S.K. et al. Effect of Processing Methods on 11S/7S Protein and Nitrogen Solubility Index of Soy Protein Isolate. J. Inst. Eng. India Ser. A 102, 989–994 (2021). https://doi.org/10.1007/s40030-021-00564-7
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DOI: https://doi.org/10.1007/s40030-021-00564-7