Journal of Food Science and Technology

, Volume 54, Issue 8, pp 2485–2493 | Cite as

Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent

  • Sung-Won Kang
  • M. Shafiur Rahman
  • Ah-Na Kim
  • Kyo-Yeon Lee
  • Chan-Yang Park
  • William L. Kerr
  • Sung-Gil ChoiEmail author
Original Article


Defatted soy flour is a potential source of food protein, amino acids, ash and isoflavones. The supercritical carbon dioxide (SC-CO2) and a traditional organic solvent extraction methods were used to remove fat from soy flour, and the quality characteristics of a control soy flour (CSF), defatted soy flour by SC-CO2 (DSFSC-CO2) and defatted soy flour by an organic solvent (DSF-OS) were compared. The SC-CO2 process was carried out at a constant temperature of 45 °C, and a pressure of 40 MPa for 3 h with a CO2 flow rate of 30 g/min. The DSFSC-CO2 had significantly higher protein, ash, and amino acids content than CSF and DSF-OS. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis demonstrated that CSF and DSFSC-CO2 had protein bands of similar intensity and area that indicated no denaturation of protein, whereas DSF-OS showed diffuse bands or no bands due to protein denaturation. In addition to higher nutritional value and protein contents, DSFSC-CO2 showed superior functional properties in terms of total soluble solids content, water and oil absorption, emulsifying and foaming capacity. The SC-CO2 method offers a nutritionally and environmentally friendly alternative extraction processing approach for the removal of oil from high-protein food sources. It has a great potential for producing high-protein fat-free, and low-calorie content diet than the traditional organic solvent extraction method.


Defatted soy flour Quality characteristics Supercritical carbon dioxide Organic solvent 



This research (Grants No. 2016-0591) was supported by Business for Cooperative R&D between Industry, Academy, and Research Institute funded Korea Small and Medium Business Administration in 2017.

Compliance with ethical standards

Conflict of interest

The authors have no conflict of interest to declare.


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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • Sung-Won Kang
    • 1
  • M. Shafiur Rahman
    • 1
  • Ah-Na Kim
    • 1
  • Kyo-Yeon Lee
    • 1
  • Chan-Yang Park
    • 1
  • William L. Kerr
    • 2
  • Sung-Gil Choi
    • 3
    Email author
  1. 1.Division of Applied Life ScienceGyeongsang National UniversityJinjuKorea
  2. 2.Department of Food Science and TechnologyUniversity of GeorgiaAthensUSA
  3. 3.Division of Food Science and Technology, Institute of Agriculture and Life SciencesGyeongsang National UniversityJinjuKorea

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