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

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Abstract

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<0.05) greater than those for acid-precipitated concentrates. Amino acid profiles of both membrane-processed and acid-precipitated soy protein concentrates were comparable. Membrane processing using ultrafiltration can be used as a mild and chemical-free process to produce soy proteins from soybeans.

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Authors and Affiliations

  1. Department of Food Bioengineering, Jeju National University, Jeju, 690-756, Korea

    Hyun Jung Kim

  2. Department of Food Engineering, Dankook University, Cheonan, Chungnam, 330-714, Korea

    Byong Ki Kim

Authors
  1. Hyun Jung Kim
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  2. Byong Ki Kim
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Correspondence to Byong Ki Kim.

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Kim, H.J., Kim, B.K. Comparison of soy protein concentrates produced using membrane ultrafiltration and acid precipitation. Food Sci Biotechnol 24, 67–73 (2015). https://doi.org/10.1007/s10068-015-0011-5

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  • DOI: https://doi.org/10.1007/s10068-015-0011-5

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