Abstract
White flakes (WFs) are obtained from dehulled flaked soybeans by extracting oil with hexane and flash- or downdraft-desolventizing the (defatted) flakes, and WFs are the normal feedstock used to produce soy protein ingredients. Gas-supported screw pressing (GSSP) is a new oilseed crushing technology in which traditional screw pressing is combined with injecting high-pressure CO2, thereby producing hexane-free, low-fat, high-PDI soybean meal. The objectives of the present study were to evaluate yields, compositions, and functional properties of soy protein isolates (SPIs) produced from GSSP soybean meal and to compare these properties to those of SPIs produced from WFs. GSSP meals produced SPIs in significantly higher yields (59.7–63.1% vs. 51.6–61.1%), with greater free (0.05–0.40%) and bound fat (3.70–4.92%) contents than did WFs. There were no significant differences in protein contents of the SPI; all exceeded 90% protein content (db). SPIs prepared from GSSP meals had similar or slightly lower water-solubilities compared to SPIs prepared from WFs. SPIs prepared from GSSP meals had higher water-holding capacities and viscosities, and significantly better emulsifying and fat-binding properties compared to SPIs prepared from WFs. SPIs prepared from WFs had significantly better foaming properties compared to SPIs prepared from GSSP meals, which were attributed to the lower fat contents of SPIs prepared from WFs.
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The authors gratefully acknowledge the support of the Grow Iowa Values Fund and the Iowa Agricultural and Home Economics Experiment Station.
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Nazareth, Z.M., Deak, N.A. & Johnson, L.A. Functional Properties of Soy Protein Isolates Prepared from Gas-Supported Screw-Pressed Soybean Meal. J Am Oil Chem Soc 86, 315–321 (2009). https://doi.org/10.1007/s11746-009-1360-0
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DOI: https://doi.org/10.1007/s11746-009-1360-0