Abstract
AbstractThe functional properties (protein solubility, emulsification characteristics, foaming characteristics, water‐ and fatbinding capacities) of extruded‐expelled (EE) soy flours originating from six varieties of value‐enhanced soybeans (high‐sucrose, high‐cysteine, low‐linolenic, low‐saturated FA, high‐oleic, and lipoxygenase‐null) and two commodity soybeans were determined. The soy flours varied in protein disperisibility index (PDI) and residual oil (RO), with PDI values ranging from 32 to 50% and RO values ranging from 7.0 to 11.7%. Protein solubility was reduced at pH values near the isoelectric region and was higher at both low and high pH. There were no significant differences for water‐holding capacity, fat‐binding capacity, emulsification activity, or emulsification stability. Only the high‐oleic soy flour had significantly lower emulsification capacity. In general, the PDI and RO values of EE soy flours originating from value‐enhanced and commodity soybeans had the greatest influence on protein functionality. The genetic modifications largely did not affect functional properties.
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