Soy Protein Extract Research Articles

REVIEW: THE USE OF TOFU RESIDUE IN THE PHARMACEUTICS

Tofu is a processed soy product consisting of soft solids made by clumping soy protein extracts. The residual result of tofu processing is called the tofu dredging waste. In Indonesia, tofu waste remains an unsolved problem. Many people argue that the waste from tofu processing (tofu residue waste) does not have high economic value and is only used as feed for livestock and is even thrown carelessly into the river, which causes damage to the ecosystem. Tofu pulp has high nutritional content, such as protein (26.6%), fat (18.3%), carbohydrates (41.3%), phosphorus (0.29%), calcium (0.19%), iron (0.04%), and water (0.09%). The purpose of this journal review is to determine the use of tofu residue waste and solve the problem of tofu residue waste in the community. The method used was collecting various research journals through the Google Scholar website with keywords for the use of tofu residue in the pharmaceutical field. Based on the 7 journals reviewed, tofu pulp can be used as an anti-aging, adsorbent, anti-diabetes, anti-inflammatory, bioethanol, and excipient in tablet production. Keywords: Tofu, tofu residue, pharmaceutical

Ultrasonic extraction of soy protein isolate: Characterization and comparison with microwave and enzymatic extraction methods.

Soy meal as an agro-industrial by-product produced by the soybean oil processing industry is rich in protein. To valorize soy meal, the present study was aimed at the optimization of soy protein isolate (SPI) extraction by ultrasound treatment, its characterization, and comparison with microwave, enzymatic, and conventionally extracted SPI. Maximum yield (24.17%±0.79%) and protein purity (91.6%±1.08%) of SPI were obtained at the optimized ultrasound extraction conditions of 15.38:1 (liquid-solid ratio), 51.85% (amplitude), 21.70°C (temperature), 3.49s (pulse), and 11.01min (time). The SPI extracted with ultrasound treatment showed a smaller particle size (27.24±0.33µm) as compared to that extracted with microwave, enzymatically, or conventional treatment. Functional characteristics, namely, water and oil binding capacity, emulsion properties, and foaming properties of ultrasonically extracted SPI were increased by 40%-50% as compared to SPI extracted with microwave treatment, enzymatically, or conventionally. Structural and thermal properties studied by Fourier-transform infrared spectroscopy, X-ray diffraction, and differential scanning colorimeter showed amorphous, secondary structural change, and high thermal resistance of ultrasonically extracted SPI. Increased functionality of ultrasonically obtained SPI can enhance its application in the development of various new food products. PRACTICAL APPLICATION: Soybean meal is one of the richest sources of protein and has huge potential to lessen protein-based malnutrition. Most of the studies on soy protein extraction were found to be based on the conventional methods that yield less quantity of protein. Hence, ultrasound treatment which is one of the novel nonthermal techniques has been selected for the present work and optimized for soy protein extraction. The ultrasound treatment showed significant improvement in extraction yield, proximate composition, amino acids profile, and improvement of functional properties of SPI as compared to the conventional, microwave, and enzymatic methods which proved the novelty of the work. Hence, the ultrasound technique could be used to increase the applications of SPI for developing a wide range of food products.

The effect of soy processing on its allergenicity: Discrepancy between IgE binding and basophil stimulation tests

Presently, many studies assess allergenicity via IgE immunoblotting and IgE binding tests; however, IgE detection does not always signal the manifestation of a clinical allergy. However, the capacity of food allergens to trigger basophils makes it possible to use the in vitro functional basophil activation test (BAT) to assess allergenicity. The effect of the Maillard reaction (MR) on the allergenic potential of processed soy proteins was evaluated by two IgE binding tests (Competitive ELISA and Inhibition ImmunoCAP), a Western Blot and a functional BAT; with the aim to analyze whether the sIgE binding results correspond to the functional assay results. The results between the IgE binding tests and the functional assay were in-line for 2 of the 6 studied patients. For one patient there was no correlation between any of the results. For the raw soy protein extract heated with glucose for 10 and 30 min (SH SPE + Glu and LH SPE + Glu, respectively), the results were in-line for only 3 out of the 6 patients. Thus, the present study shows a discrepancy between IgE binding tests and basophil stimulation when assessing the effect of soy processing on its allergenicity. Since IgE-binding capacity does not always correlate to IgE cross-linking capacity, the conclusions of the allergenic potential based on the IgE binding tests alone should be drawn with care and further studies on this matter would benefit from the inclusion of a functional assay such as the BAT.

Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products.

The growth of the world population has prompted research to investigate new food/feed alternatives. Hemp-based products can be considered excellent candidates. Hemp (Cannabis sativa L.) is an environmentally sustainable plant widespread worldwide. Following the reintroduction of its cultivation, hemp is attracting interest, especially in the food/feed industry. To date, scientific research has mainly focused on its nutritional aspect. Therefore, the aim of the work was also to investigate the functional profile (total phenolic content (TPC) and antioxidant activity (Ferric- reducing antioxidant power (FRAP) and 2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)) of hemp-based products (hempseeds (HSs), flowers, and HS protein extract), following methanol extraction and in vitro digestion, to study the behaviour of the molecules involved. The results show an interesting nutritional value, even when compared to matrices used in the food/feed industry, such as soy and flaxseeds. The functional profile revealed a very interesting TPC following methanol extraction for HSs, flowers, and HS protein extract, respectively, (550.3 ± 28.27; 2982.8 ± 167.78; and 568.9 ± 34.18 mg Tannic Acid Equivalent (TAE)/100 g). This trend was also confirmed for FRAP (50.9 ± 4.30; 123.6 ± 8.08; and 29.73 ± 1.32 mg Ascorbic Acid Equivalent (AAE)/100 g), recording values similar/higher than soy protein extract and flaxseeds (17.4 ± 1.55; and 10.4 ± 0.44 mg AAE/100 g). The results were also maintained following physiological digestion. These results, although promising, need further investigation, confirming what has been observed with different antioxidant activity assays and identifying individual molecules involved in functional pathways. This information will be necessary to gain a better understanding of the functional characteristics of these matrices for use in food/feed formulations.

Recent advances in soy protein extraction technology

AbstractProtein extraction from soybeans is a vital part of the soy industry. Traditionally, the extraction of soy protein has been done by alkaline extraction and isoelectric precipitation. With the advancement of technology, more extraction techniques have been developed, and are superior to this traditional method. In this review, the composition and classification of soy protein are summarized. Next, the current emerging technologies for soy protein extraction are highlighted. Three extraction technologies, namely reverse micellar, enzyme‐assisted and membrane ultrafiltration, are reviewed in detail. Finally, the research prospects and trends of soy protein extraction technology are also summarized.

Preservation of Tofu With Liquid Smoke From Coconut Shell

Tofu is one of the processed soybean products which is processed through the clumping of soy protein extract. Under normal conditions (room temperature) the average shelf life of tofu is 1-2 days. If it is more than this limit, the taste of tofu will become sour and rotten so it is not suitable for consumption. This study aims to determine the effect of coconut shell smoke and storage time on the chemical, microbiological, and organoleptic characteristics of tofu stored at room temperature. This study used a Completely Randomized Design (CRD) with two factors and two replications The first factor was concentrations (0%, 2%, 4%, 6%, and 8%) and the second factor was storage time (1, 2, 3 and 4 days). Observations were made objectively including total phenol, water content, ash content, fat content, and protein content. Microbiological analysis by testing Escherichia coli and Salmonella sp. While organoleptic parameters subjectively observed include color, aroma, texture, taste, and overall acceptance. The results showed that the concentration of 6% coconut shell liquid smoke in three days storage at room temperature resulted in the best tofu characteristics with a subjective assessment of neutral – to moderately like (score 4.40) and total phenol 0.57%, water content 82.34%, ash content 0.34%, fat content 5.72%, protein content 9.15%, Escherichia coli <3 APM/g, and negative for Salmonella sp. The shelf life of soaked tofu with a concentration of 6% coconut shell liquid smoke at room temperature is 3 days.

The in vitro release features of 5-Fluorouracil from tablets with chitosan, soy protein extract and chitosan-soyprotein extract blend as carriers and their thermal degradation characteristics

Natural polymers are finding widespread applications in drug delivery, scaffold fabrication, bio plastic production, food packaging, wound dressing etc. due to their availability, biodegradability, biocompatibility, renewable nature, ease of modification to achieve the desirable properties etc. In the present study, the commercially available soy protein extract (SPE), chitosan(CSN) and their physical blend(CSN-SPE) have been chosen as drug carrier matrices to campare their in vitro drug release features in simulated intestinal fluid for controlled release applications taking 5-fluorouracil (5-FU) as a typical drug. The percentages of 5-FU released from the SPE, CSN and CSN-SPE tablets as a function of time were quantified by reverse phase High Performance Liquid Chromatography using KH2PO4 solution (pH 6.8) as the mobile phase and C-18 column as the stationery phase. The observed drug release features were found to be different for these polymer carriers. The percentages of drug released during the initial periods upto 60 min were less in the CSN-SPE tablet than those observed for CSN and SPE tablets. This implied that the drug release rate can be modified by the proper choice of natural polymers in the blends as carriers. The thermal degradation characteristics of CSN, SPE and CSN-SPE blend and their 5-FU tablets were also analysed by simultaneous Thermogravimetry (TG) and Differential Thermal Analysis (DTA). Comparative analysis of the TG and DTA traces of these polymers and their 5-FU tablets implied that there may be a drug-matrix interaction. This along with different degrees of swellability and degradability of these polymers might account for the differences in the drug release features. The structures of CSN, SPE and CSN-SPE blend were characterized by FT-IR spectroscopy.

High‐power sonication‐assisted extraction of soy protein from defatted soy meals: Influence of important process parameters

AbstractThis study investigated the influence of important process parameters in high‐power sonication (HPS)‐assisted alkali extraction of protein from defatted soybean flakes and flour for higher yields. HPS power densities from 90 to 720 J/mL, substrate: water ratios at 1:8, 1:10, and 1:12 (wt/vol), and extraction durations of 15‐ and 30‐min were evaluated for their impact on protein recovery from meals. Extraction was carried out at 60°C and pH 8.5, and the protein content of the supernatant was determined with bicinchoninic acid assay (BCA) assay. Flakes showed the highest protein recovery of 77.5% at 720 J/mL and 15 min extraction with an unsonicated control of 63.0%. Being smaller in particle size, flour was less susceptible to HPS treatments and showed the highest protein recovery of 80.3% at 360 J/mL and 30 min extraction with an unsonicated control of 74.3%. HPS recovered a comparable amount of protein from flakes compared to recovery from sonicated or unsonicated flours. In addition, HPS treatments resulted in shorter incubation durations and generated higher yields without further extraction at 60°C. Thus, it decreased the yield difference between incubation durations and decreased cumulative protein release rate. HPS reduced the volume‐weighted mean diameter (D[4,3]) of flakes by more than fourfold; however, it did not significantly reduce the flour size further. It can thus be summarized that HPS pretreatment breaks the cellular structure of soybean meals, mostly flakes, and can significantly increase the protein recovery from them, even when extraction times are shortened.Practical ApplicationsApplication of high‐power sonication (HPS) technology was shown to increase protein extraction yields by 10‐15% beyond conventional alkali extraction from soymeal by reducing the particle size of the meal. Conventional alkali extraction utilizes soy flour and requires 30 min incubation at 60ºC, whereas HPS pretreatment increased protein extraction yield in less incubation duration andless amount of water in the substrate based on the types of substrate. Therefore, HPS could improve protein yield and reduce the cost of production by reducing incubation duration, saving energy, and utilizing flakes instead of flourduring conventional industry scale processing.

Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality.

People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss of softness in the bread crumbs. The inclusion of frozen doughs for gluten-free bread can provide a feasible solution to increase product supply with high technological and sensory quality, providing fresh bread with uniform characteristics. The biggest challenge in the frozen dough for gluten-free bread is related to the high amount of water added to the dough (70-120 % - flour basis) because the ice crystals formed during the freezing step can cause damage to yeast. The use of cryoprotectants in the dough is an alternative for preserving yeast during freezing and cold chain maintenance. This study aimed to evaluate the behavior of fructo-oligosaccharide, hydrolyzed soy protein, and yeast extract as a cryoprotectant in the gluten-free frozen dough and the evaluation of bread quality. Through the Response Surface Methodology, using a Simplex-Centroid Mixture Design, the cryoprotectants were evaluated up to a concentration of 5 % (flour basis) with freezing of the dough for 7 days at -18 °C. The results showed that with the use of cryoprotectants, there was an increase in volume increase of the doughs, in the specific volume of the bread, and the softness of the crumb. The use of 69 % fructo-oligosaccharide and 31 % hydrolyzed soy protein, without the yeast extract, was considered as the optimal formulation for the tested cryoprotectants, with a probability of 79.60 % of success obtained by the desirability function. These levels promoted a better biopreservation of yeast fermentation power and resulting in an improved crumb softness and specific volume at 46 and 40 %, respectively, compared to the standard sample.

A robust bifunctional catalyst for rechargeable Zn-air batteries: Ultrathin NiFe-LDH nanowalls vertically anchored on soybean-derived Fe-N-C matrix

NiFe layered double hydroxide (NiFe-LDH) nanosheets and metal-nitrogen-carbon materials (M-N-C, M = Ni, Fe, Co, etc.) are supreme catalysts in the oxygen evolution reaction (OER) and oxygen reduction reaction (ORR) process, respectively. Nevertheless, the monotonic performance and insufficient stability severely hamper their practical application in rechargeable batteries. Herein, we simultaneously combine ultrathin NiFe-LDH nanowalls with renewable soybean-derived Fe-N-C matrix to obtain a hybrid materials (NiFe-LDH/FeSoy-CNSs-A), which exhibits robust catalytic activities for OER (Ej=10 = 1.53 V vs. RHE) and ORR (E1/2 = 0.91 V vs. RHE), with a top-notch battery parameters and stability in assembled rechargeable Zn-air batteries. Intensive investigations indicate that the vertically dispersed NiFe-LDH nanosheets, Fe-N-C matrix derived from soybean and the strong synergy between them are responsible for the unprecedented OER and ORR performances. The key role of intrinsic N defects involved in the hybrid materials is firstly specified by ultrasoundassisted extraction of soy protein from soybean. The exquisite design can facilitate the utilization of sustainable biomass-derived catalysts, and the mechanism investigations of N defects and oxygenic groups on the structure-activity relationship can stimulate the progress of other functional hybrid electrocatalysts.

Functional properties of mildly fractionated soy protein as influenced by the processing pH

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.

PÜSKÜRTMELİ KURUTUCU İLE YAĞI ALINMIŞ AYÇİÇEĞİ PROTEİN EKSTRAKTI TOZU ÜRETİMİ: FONKSİYONEL ÖZELLİKLERİ VE TOZ KARAKTERİZASYONU

The proteins were extracted from de-oiled sunflower seed cake and protein powder was produced using a pilot-scale spray dryer. Mild-acidic protein extraction and co-extraction of phenolic compounds were employed in order to obtain protein extracts. A pilot-scale spray dryer was used to convert protein extracts into protein powder. Micro-spherical particles were obtained having irregular surface properties. The protein powders showed poor flow behaviour having hausner ratio and angle of repose values around 1,58 and 49°, respectively. They showed poor solubility, sufficient emulsifying and oil-binding capacity. Despite their poor solubility, they had moderate wettability. The denaturation temperature of sunflower protein powder was found around 80 °C from DSC thermogram. FTIR spectrum was found to be very similar to those of soy protein and milk protein extract powders reported previously.

Experimental and Theoretical Substantiation of Device Performance in Soy Milk Production for Animal Feed

The article presents a device to obtain soybean milk, Tofu soybean curd, a soy protein base for feed preparation for farm animals and poultry as a product of soybean grain processing. The device combines a number of technological operations, such as grinding the grain of legumes to obtain fine grinding, the extraction of soy protein into the emulsion and the separation of the protein emulsion into two homogeneous fractions: a liquid protein base (soy milk) and undissolved residue – Okara. The kinematics of the movement of soybean grain in a soaked form over the abrasive surface of a cone with curved grooves applied is considered, a final formula for the speed of movement of the grain is obtained. The volumetric and mass productivity of the grain chopper is determined theoretically and experimentally depending on the main factors affecting the process.

SUBSTANTIATION OF DESIGN AND STANDARD PARAMETERS OF CHOPPER OF SOAKED GRAIN OF LEGUMINOUS PLANTS (AS AN EXAMPLE OF THE SOYA GRAIN)

The most efficient way to prepare the leguminous plants’ seeds for the livestock animal food is making of the protein emulsion. There are a lot of ways of obtaining the protein emulsion. However, process operations provide for the use of large-scale, energy-intensive and expensive machines, which often cannot be afforded by the small enterprises producing more than 50% of animal and poultry products today. This way, it is necessary to develop a universal technology of making the protein emulsion applied in small holdings. The research objective is the development of a waste-free technology of making the protein emulsion for animal food. Proceeding from the patent search for technologies and designs to make a protein emulsion we offered a waste-free technology, which makes it possible to unite a whole number of technological operations (chopping, extraction, a division of suspension into fractions) into one operation through using a new facility, the RF Patent No. 2614777. Theoretical and experimental research of processes of the grain chopping and the soy protein extraction into emulsion was described. The main design and standard parameters of the device developed were substantiated theoretically and experimentally.

Effect of grape seed flour on the quality of summer salami

The effects of grape seed flour (GSF) on physicochemical, microbiological, and textural properties of summer salami were investigated under refrigeration at 4 °C for 5 weeks. The addition of 1.8, 3% GSF which replaces soy protein extract, determined changes in the physical and chemical parameters as well as changes of texture properties, through the increasing hardness (122.2 ÷ 329.5 N), gumminess (76.15 ÷ 187.30 N), and chewiness (56.12 ÷ 124.27 N). Moreover, this addition also had positive influences on product color. GSF contains a considerable amount of micro and macroelements (analyzed by Inductively Coupled Plasma Mass Spectrometry), and of polyphenols (determined by the Folin–Ciocalteu method) which contribute to the increase in the nutritional value of the product. Pearson correlation indicated a negative influence of GSF addition in summer salami on texture parameters such as elasticity and cohesiveness (p < .01), while showing a strong positive correlation between hardness, chewiness, gumminess, and storage time (p < .01). Practical applications The soy protein was replaced with grape seed flour in summer salami in order to develop a nonallergenic product with an improved texture and color. The addition of GSF determined changes in the physical and chemical parameters and a higher stability of color parameters.

Production of Biodegradable Film from Soy Protein and Essential Oil of Lemon Peel and Use it as Cheese Preservative

Soy protein with essential oil of lemon peel was used to produce a biodegradable film, which showed inhibition activity against some species of selected bacterial strains. The films were white cheese coating and studied for its biodegradation in the soil. The percentage of soy protein extract was 15% (W: W) while the percentage of lemon peel essential oil was 3% (V: W). The GC-MS result of lemon peel essential oil consisted of 38 compounds, of which the main compound is D-Limonene in 63.43%. The films produced showed inhibition activity against both Gram-positive and Gramnegative bacteria. Inhibition activity was highest against Staphylococcus aureus (22 mm zone), while E. coli O157: H7 had the lowest inhibition (18mm) when 0.1mL of essential oil with 10mL film mixed. The coating process of white cheese reduced the total microbial population (CFU/g) during 30 days of storage time. The TCB, TC, ST and MY of cheese coating were 4.28, 1.53, 1.62 and 1.33 log. CFU/g respectively after 30 days compared to the cheese non-coating samples, with 6.53, 2.51, 3.17 and 1.81 log. CFU/g, respectively. The biodegradation in soil was 97 and 72% for soy protein film and soy protein film with lemon peel essential oil after 35 days.

Production of biodegradable film from soy protein and essential oil of lemon peel and use it as cheese preservative

Soy protein with essential oil of lemon peel was used to produce a biodegradable film, which showed inhibition activity against some species of selected bacterial strains. The films were white cheese coating and studied for its biodegradation in the soil. The percentage of soy protein extract was 15% (W: W) while the percentage of lemon peel essential oil was 3% (V: W). The GC-MS result of lemon peel essential oil consisted of 38 compounds, of which the main compound is D-Limonene in 63.43%. The films produced showed inhibition activity against both Gram-positive and Gramnegative bacteria. Inhibition activity was highest against Staphylococcus aureus (22 mm zone), while E. coli O157: H7 had the lowest inhibition (18mm) when 0.1mL of essential oil with 10mL film mixed. The coating process of white cheese reduced the total microbial population (CFU/g) during 30 days of storage time. The TCB, TC, ST and MY of cheese coating were 4.28, 1.53, 1.62 and 1.33 log. CFU/g respectively after 30 days compared to the cheese non-coating samples, with 6.53, 2.51, 3.17 and 1.81 log. CFU/g, respectively. The biodegradation in soil was 97 and 72% for soy protein film and soy protein film with lemon peel essential oil after 35 days.

Whole soybean protein extraction processes: A review

Abstract Soybeans are an important raw material for those seeking vegan, lactose-free products, such as soymilk and tofu. The aim of this review article is to provide an overview of aqueous extraction of protein and other desirable components from whole soybeans. Firstly, a discussion over the microstructure of the soybean is held, including a summary of protein localisation and properties. A detailed review of common whole soybean extraction process is then given, along with extraction process parameters and process intensification steps that can improve yield. A novel extraction model is presented, based on a mass balance of the water phases. The extraction model reveals separation as the main limitation for protein recovery during aqueous soy protein extraction due to the high amount of okara waste stream and its high moisture content. Industrial relevance Typically, the extraction of protein from an intermediate soy-protein ingredient is studied at lab-scale. Within industry, aqueous extract from whole soybeans is commonly used for making consumer products containing both soy protein and soybean oil, and this has been the focus of this review. Key extraction process parameters are presented and challenges of each extraction step are given for the whole soybean extraction process. A novel model for determining the separation efficiency has been presented, which is useful for many other extraction systems that contain components of interest in high amounts of waste stream.

Optimized Triton X-114 assisted lipopolysaccharide (LPS) removal method reveals the immunomodulatory effect of food proteins.

ScopeInvestigations into the immunological response of proteins is often masked by lipopolysaccharide (LPS) contamination. We report an optimized Triton X-114 (TX-114) based LPS extraction method for β-lactoglobulin (BLG) and soy protein extract suitable for cell-based immunological assays.Methods and resultsOptimization of an existing TX-114 based phase LPS extraction method resulted in >99% reduction of LPS levels. However, remaining TX-114 was found to interfere with LPS and protein concentration assays and decreased viability of THP-1 macrophages and HEK-Blue 293 cells. Upon screening a range of TX-114 extraction procedures, TX-114-binding beads were found to most effectively lower TX-114 levels without affecting protein structural properties. LPS-purified proteins showed reduced capacity to activate TLR4 compared to non-treated proteins. LPS-purified BLG did not induce secretion of pro-inflammatory cytokines from THP-1 macrophages, as non-treated protein did, showing that LPS contamination masks the immunomodulatory effect of BLG. Both HEK293 cells expressing TLR4 and differentiated THP-1 macrophages were shown as a relevant model to screen the protein preparations for biological effects of LPS contamination.ConclusionThe reported TX-114 assisted LPS-removal from protein preparations followed by bead based removal of TX-114 allows evaluation of natively folded protein preparations for their immunological potential in cell-based studies.

Soy-based, tannin-modified plywood adhesives

ABSTRACT In this research, two different types of commercial tannins, namely a hydrolysable tannin (chestnut) and a condensed flavonoid tannin (mimosa), were used to prepare two types of soy-based (soy flour (SF) and soy protein isolate) adhesives for making plywood. Thermogravimetric properties (TGA) and its derivative as function of temperature (DTG) of different soy-based adhesive were measured in the range 40°C–300°C. Thermomechanical analysis (TMA) from 25°C to 250°C was done for the different resin formulations. Duplicate three-ply laboratory plywood panels were prepared by adding 300 g/m2 of the adhesives’ total resin solid content composed of SF or isolated soy protein (ISP), urea, chestnut, and mimosa tannin extracts with hexamine as hardener. Based on the results obtained, tannins can improve SF adhesion properties. The TMA showed that chestnut tannin extract appeared to react well with SF, while mimosa tannin extract appeared to react well with ISP. Matrix-assisted laser desorption ionization time of flight (MALDI-TOF) mass spectrometry also showed that among other reactions, the soy protein amino acids reacted with the tannins. Furthermore, delamination and shear strength test results showed the good water resistance of plywood bonded with soy-based tannin modified adhesive.