Preparation of soy protein concentrate and isolate from extruded‐expelled soybean meals

Abstract

AbstractSoy protein concentrates (SPC) and soy protein isolates (SPI) were produced from hexane‐defatted soy white flakes and from two extruded‐expelled (EE) soy protein meals with different degrees of protein denaturation. Processing characteristics, such as yield and protein content, and the key protein functional properties of the products were investigated. Both acid‐and alcohol‐washed SPC from the two EE meals had higher yields but lower protein contents than that from white flakes. Generally, SPC from an acid wash had much better functional properties than those from an alcohol wash. The SPI yield was highly proportional to the protein dispersibility index (PDI) of the starting material, so the EE meal with lower PDI had lower SPI recovery. The protein content in SPI prepared from EE meals was about 80%, which was lower than from white flakes. Nevertheless, SPI from EE meals showed functional properties similar to or better than those from white flakes. The low protein contents in SPC and SPI made from EE meals were mainly due to the presence of residual oil in the final products. SPI made from EE meals had higher concentration of glycinin relative to β‐conglycinin than that from white flakes.