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Effect of pH Shifting on Different Properties of Microwave-Extracted Soybean Meal Protein Isolate

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Abstract

Extraction and improvement of plant-based protein isolate by microwave and pH shifting treatment have received increasing attention to widening its applications. In the current study, protein isolate was prepared by optimizing microwave treatment parameters from soybean meal, and the impact of pH shifting on the microwave-extracted soybean meal protein isolate (SMPI) was analyzed. The maximum yield and purity were obtained at the optimal microwave treatment conditions of 16:1 v/w, 600 W, and 32 s of liquid-solid ratio, power, and time respectively. The SMPI samples shifted at various pH after microwave treatment showed better functional characteristics like solubility, emulsion forming capacity, wettability, and foaming capacity and stability than the control sample (non-pH shifted). The structural characteristics of pH-shifted SMPI studied through FTRI and XRD indicated the presence of more ꞵ-sheets, increased hydrogen bonds, and less crystalline conformation than the control sample. The SMPI sample shifted near the isoelectric point of protein showed better thermal properties than other pH-shifted samples. This study demonstrated that pH shifting of SMPI extracted by microwave treatment causes desirable changes and can play a huge role in the utilization of soybean meal for food product development.

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Statement of Novelty

Current work includes the extraction of soybean meal protein isolate (SMPI) by optimizing microwave treatment parameters through response surface methodology. The optimized sample was adjusted at five different pHs and various functional, structural, and thermal properties were studied. The extraction yield and purity of soybean meal protein isolate obtained after optimizing microwave treatment parameters were noticeably higher than the conventional methods. Significant improvements were also observed in the structural, functional, and thermal properties of soybean meal protein isolate after pH adjustment as compared to protein isolate obtained without pH adjustment.

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Data Availability

The datasets that supported the finding of the current study are available from the corresponding author upon reasonable request.

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Acknowledgements

Dipak Das acknowledges the AICTE Doctoral Fellowship (ADF) support from the All India Council for Technical Education (AICTE), New Delhi, India, and infrastructural support from Sant Longowal Institute of Engineering and Technology, Longowal, India.

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  1. Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, 148106, Punjab, India

    Dipak Das, Parmjit S. Panesar & Charanjiv S. Saini

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Contributions

Dipak Das: Conceptualization, methodology, investigation, writing–original draft preparation, formal analysis. Parmjit Singh Panesar: Conceptualization, supervision, resources, writing–review and editing, project administration. Charanjiv Singh Saini: Conceptualization, supervision, writing–review and editing, visualization.

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Correspondence to Parmjit S. Panesar.

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Das, D., Panesar, P.S. & Saini, C.S. Effect of pH Shifting on Different Properties of Microwave-Extracted Soybean Meal Protein Isolate. Food Bioprocess Technol 17, 640–655 (2024). https://doi.org/10.1007/s11947-023-03160-8

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