Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 558243
Title Functional properties of mildly fractionated soy protein as influenced by the processing pH
Author(s) Peng, Yu; Kersten, Natalie; Kyriakopoulou, Konstantina; Goot, Atze Jan van der
Source Journal of Food Engineering 275 (2020). - ISSN 0260-8774
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Aqueous fractionation - Rheological properties - Solubility - Soybean - Viscosity - Water holding capacity

In this study an alternative mild fractionation process for the extraction of soy protein is investigated; aqueous fractionation, in which oil extraction and intensive washing steps are omitted. Moreover, a pH adjustment is proposed instead of the conventional neutralization step. The mildly fractionated soy protein fractions (SPFs) showed higher protein and oil content compared to commercial soy protein isolate. The process retained the proteins’ native state. SPFs adjusted at pH 4.5 and 5.5 (close to pI) formed a powdery texture, resulting in larger size particles after dispersion in water. Despite their low nitrogen solubility index, water holding capacity and viscosity, when mixed with flour these SPFs presented the highest G* values. A flaky texture and reversed properties were observed with SPF adjusted at pH away from the pI. The range of properties achieved exhibits new routes in creating soy protein ingredients with desired functionality, avoiding over-processing due to post-treatment modifications.

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