Soybean Powder Research Articles

Soybean powder enables the synthesis of Fe–N–C catalysts with high ORR activities in microbial fuel cell applications

The development of microbial fuel cells (MFCs) into a new type of carbon-neutral wastewater treatment technology requires efficient and low-cost oxygen reduction reaction catalysts in air cathodes. The use of raw soybean powder was investigated for synthesizing Fe–N–C ORR catalysts in a sacrificial SiO2 support method. ZnCl2 etching in the synthesis was found to facilitate the formation of hierarchical porous structures of Fe–N–C catalysts. Fe–N–C(1-1) catalyst synthesized with an optimal soybean/ZnCl2 mass ratio of 1:1 exhibited the highest ORR activity in air cathodes. The use of the obtained Fe–N–C(1-1) catalyst enables a maximum power production of ~0.480 mW cm−2 in MFCs, higher than commercial Pt/C (0.438 mW cm−2) with the same catalyst loading of 2 mg cm−2. Long-term MFC operations demonstrated that the Fe–N–C synthesized from raw soybean have high stability and toxic tolerance, indicating that abundant low cost soybean biomass is a potential material for ORR catalyst development in MFC applications.

Effect of 11-year storage of GMO reference material at ultra-low temperature on nucleic acid detection of standard matrix sample of transgenic crop

<p id="C3">Reference material is indispensable for the reliability, comparability, and accuracy of transgenic detection results. In this paper, the effects of long-term preservation of matrix reference materials on PCR detection and the stability of low content reference materials were studied. The reproducibility and quantity stability of transgenic reference materials and transgenic samples with different contents were detected by three methods (common qualitative PCR, real-time fluorescent PCR, and droplet digital PCR). The result showed that the transgenic reference material with 0.1% GM content could still be clearly amplified after 9 years of storage, and the Ct value was about 36. The digital PCR revealed that the quantity of GM matrix reference materials remained stable for long storage time. There was no effect on the detection of transgenic elements in sample mixed with soybean, corn and rice powder which stored at -70 to -75℃ for 11 years. In summary, the long-term storage of GM matrix reference materials at low temperature would not affect the detection of each transgenic component and its application as a positive control for transgenic nucleic acid detection.

Effect of fermentation media and time on physicochemical and sensory properties of soybean powders

Fermentation improves quality of food, and is exploited in processing soymilk powder. Unfortunately, there is no unified fermentation procedure for producing powdered soymilk in Nigeria. A fermentation condition to produce high nutritional and most acceptable powdered soymilk is ideal for Nigerians. This study evaluated the effect fermentation media and time on physicochemical and sensory properties of powdered soymilk. Seven batches (600 g each) of soybean seeds were fermented, the first three in neutral water, sample A for 4 h, B for 16 h in the same water, and C for 16 h but changing the water every 4 h. The next two were fermented in alkaline solution for 16 h, D in the same water, and E with changing the water every 4 h. The last two were fermented for 16 h in acidic solution, Fin the same solution and G with changing the water every 4 h. The beans were processed into cooked soy flour and analyzed for physicochemical and sensory properties. Fermentation enhanced better quality than soaking; fermentation time and medium pH significantly (p &lt; 0.05) induced variations in quality of the powder. Soaking produced soy powder with highest carbohydrate (44.47 %) and fibre (1.355%) but significantly (p &lt; 0.05) low in protein, minerals and crude fat. Continuous 16-h fermentation in the same medium produced soy powders with lowestphytochemical contents. Soaked (4 h) soybean in neutral water (A) produced powder with 39.50% protein, 44.47% carbohydrates, 1.35% fibre, 5.58% fat and 2.75% ash while continuous fermentation for 16 h in the same water produced powder (B) with 42.47% protein, 41.71% carbohydrate, 1.22% fibre, 5.81% fat and 2.42% ash. Continuous 16-h fermentation was better than changing the medium; and neutral medium was better than acidic and alkaline medium. All the soy powder high sensory scores (≥ 5) and were acceptable to the panelists. Thus, 16-h continuous fermentation in neutral medium was more cost effective and produced soybean powder of better quality than fermenting in alkaline and acidic media.&#x0D; Key words: fermentation time, quality, soaking media, soybean powders

Bio-production of alkaline protease by Trichoderma longibrachiatum and Penicillium rubidurum using different agro-industrial products

Alkaline protease being active in neutral to alkaline pH has huge demands in food, detergent, leather and pharmaceutical industries. Its production from agro-industrial wastes not only lowers the production costs but also reduces the environmental problems. Hence, the present study aimed to search for new potential microbes, which can produce alkaline protease enzyme, to meet the industrial demands. In this study, 13 fungal spp. were isolated on potato dextrose agar medium (PDA) from mangrove soil through serial dilution, and then were streaked on the skim milk agar medium for qualitative screening of protease production. Out of 13 fungal spp.; only 7 spp. were able to produce proteolytic zones through the proteolytic assay. The Relative enzymatic index (REI) value (Zone diameter/Colony diameter) of all the fungal isolates that produced proteolytic zones on skim milk agar medium was evaluated. Only 2 fungal isolates which showed maximum REI value were selected, and then identified morphologically and molecularly as Trichoderma longibrachiatum (Accession no. MF144551) and by Penicillium rubidurum (Accession no. MF144561). Submerged fermentation was carried out using different agro industrial substrates to quantify for protease production, where the supernatants obtained were used for alkaline protease estimation. Among the different tested substrates, soybean powder and wheat bran were the most suitable substrates for maximum protease production by T. longibrachiatum (233.78±7.12 U/ mg) and P. rubidurum (228.61±11.13 U/ mg), respectively. The partial purified enzyme from these fungi showed maximum proteolytic potentials at pH 8.0 (P. rubidurum) and pH 9.0 (T. longibrachiatum), with optima temperature of 40 °C. Among the tested heavy metals, only Mn2+ expressed marginal enhancement of the protease enzyme activity.

Preparation of Nanomaterial Wettable Powder Formulations of Antagonistic Bacteria from Phellodendron chinense and the Biological Control of Brown Leaf Spot Disease.

Brown leaf spot disease caused by Nigrospora guilinensis on Phellodendron chinense occurs in a large area in Dayi County, Chengdu City, Sichuan Province, China each year. This outbreak has severely reduced the production of Chinese medicinal plants P. chinense and caused substantial economic losses. The bacterial isolate JKB05 was isolated from the healthy leaves of P. chinense, exhibited antagonistic effects against N. guilinensis and was identified as Bacillus megaterium. The following fermentation medium and conditions improved the inhibitory effect of B. megaterium JKB05 on N. guilinensis: 2% glucose, 0.1% soybean powder, 0.1% KCl, and 0.05% MgSO4; initial concentration 6 × 106 cfu/ml, and a 42-h optimal fermentation time. A composite of 0.1% nano-SiO2 JKB05 improved the thermal stability, acid-base stability and ultraviolet resistance by 16%, 12%, and 38.9%, respectively, and nano-SiO2 was added to the fermentation process. The best formula for the wettable powder was 35% kaolin, 4% polyethylene glycol, 8% Tween, and 2% humic acid. The following quality test results for the wettable powder were obtained: wetting time 87.0 s, suspension rate 80.33%, frequency of microbial contamination 0.08%, pH 7.2, fineness 95.8%, drying loss 1.47%, and storage stability ≥83.5%. A pot experiment revealed that the ability of JKB05 to prevent fungal infections on P. chinense increased considerably and achieved levels of control as high as 94%. The use of nanomaterials significantly improved the ability of biocontrol bacteria to control this disease.

Purification and characteration of xylanase from Aspegillus oryzae VTCC F187

Xylanase is produced by many bacteria and fungi, among which Aspergillus oryzae is considered as a potential source. In this study, a xylanase was isolated and purified from the crude culture filtrate of Aspergillus oryzae VTCC F187 after 7 days of growth on the optimal culture containing 7% corncob and 5% soybean powder under liquid-state fermentation. After two steps purification process including gel filtration chromatography (Sephadex G-75) incorporating with anion-exchange chromatography (DEAE-sephadex), obtained xylanase was purified with the yield and purity of 24.9% and 3.91 fold, respectively. The molecular mass of the purified xylanase determined by SDS–PAGEwas 32 kDa with a specific activity of 1268.0 U/mg towards 1% (w/v) of birch wood xylan. The xylanase displayed its optimum activity at 60°C, pH 6.5, and the enzyme remained active effectively within pH 3.0–5.0 and at the temperature below 37°C. Some substances were tested at concentration of 2% (v/v) such as β-mercaptoethanol, DMSO, Tween 80 and 10 mM NaN3 slightly decreased xylanase activity and reached over 85%. While EDTA 10 mM and SDS at concentration of 2% inhibited more strongly, xylanase activity was only 77.6% and 56.6% comparing with control one, respectively. The biochemical characteristics suggested that the xylanase has a potential application, including use as a feed enzyme or using hydrolysis to produce environmentally friendly Bio-products.

Optimization of culture conditions for enhanced Dunaliella salina productions in mixotrophic culture

Dunaliella salina (D. salina) is a green microalga known for its tendency to produce lipid and β-carotene. Fatty acid profile, lipid and β-carotene productions of the microalga D. salina cultivated under different mixotrophic conditions were assayed. Notably, in spite of a broad spectrum of substrates served, mixotrophic cultivations slightly affected the fatty acid composition, and as a result C16:0 and C18:0, C18:1, C18:2 and C18:3 were identified as main fatty acids. Lipid in dry weight biomass (DWB) hit a high of 24.3% at 5% of NaCL and linolenic acid in lipid reached a peak of 9.15% at 15% of NaCL in medium containing glucose and equal amounts of yeast extract and soy bean powder. One-factor-at-a-time was applied to elucidate the substrates which had noticeable impacts on β-carotene production. Glucose, meat peptone, titanium dioxide nanoparticles (TiO2 NPs), pH 7.5 and 5% NaCL were identified as key process parameters impacting β-carotene production. Following, the concentration of glucose, meat peptone and TiO2 NPs were optimized by using response surface method. The highest content of β-carotene, 25.23 mg/g DWB, was obtained in medium composed of (g/L); 22.92 glucose, 5 meat peptone and 0.002 TiO2 NPs.

One-step synthesis of biochar supported nZVI composites for highly efficient activating persulfate to oxidatively degrade atrazine

• nZVI@BC composites were successfully prepared by a simple one-pot method via oxygen-limited high-temperature co-pyrolysis of the mixture of soybean straw and Fe 2 O 3 . • The as-prepared nZVI@BC effectively promotes the oxidative degradation of atrazine. • SO 4 ̇ - , ·OH, PFRs and 1 O 2 are jointly contribute to the efficient degradation of atrazine. • The oxidative degradation of atrazine is incomplete, but the toxicity is significantly reduced. Biochar supported nZVI composites (nZVI@BC) have received extensive attention due to their important application potential in the field of environmental pollution remediation. However, one-pot synthesis of nZVI@BC faces challenges. In this study, a type of nZVI@BC was successfully prepared by a simple one-pot method via oxygen-limited high-temperature co-pyrolysis of the mixture of soybean straw powder and Fe 2 O 3 . The XRD results showed that in the absence of biomass, Fe 2 O 3 is transformed into Fe 3 O 4 instead of Fe 0 . Interestingly, in the presence of biomass, a large amount of Fe 0 and a small amount of Fe 3 C are formed. Moreover, the as-designed composites could effectively activate Na 2 S 2 O 8 (PS) promoting the oxidative degradation of atrazine. A series of reaction kinetics in different systems were carried out to explore the effect of synthesis conditions, and reaction parameters on the degradation process of atrazine. And we have obtained a representative catalyst, which was produced by pyrolysis of a mixture of soybean straw and Fe 2 O 3 (mass ratio = 7:1) at 800 °C. In the representative catalyst-PS system, the atrazine removal rate was up to 93.8%, and the apparent activation energy ( E ) was calculated as 83.34 kJ/mol that is lower than that reported previously in heat-activated PS oxidation system of atrazine, demonstrating that nZVI@BC as a catalyst can effectively reduce the reaction activation energy to promote the degradation of atrazine. SO 4 ̇ - , ·OH, PFRs and 1 O 2 are jointly contribute to the degradation efficiency of atrazine. The oxidation mechanism of atrazine mainly includes 1) alkyl-oxidation, 2) de-alkylation, 3) dehydrogenation, 4) dechlorination hydroxylation, and 5) olefination.

Intestinal microbiota and functional characteristics of black soldier fly larvae (Hermetia illucens)

PurposeBlack soldier fly transforms organic waste into insect protein and fat, which makes it valuable for ecological utilization. This process is associated with the intestinal microbiota. This research was developed to determine the type and functional characteristics of intestinal microbiota present in black soldier fly larvae.MethodsIn this research, metagenomics has been used to study black soldier fly larvae gut bacteria, which involves the high abundance of the gut microbe advantage bacterium group, the impact, and the physiological functions of the microbiota. Furthermore, intestinal bacteria and their related functions were investigated by bioinformatics analysis to evaluate potential microbial strains that may be used to improve feed utilization efficiency in factory farming.ResultThe results showed that black soldier fly larvae’s intestine contains more than 11,000 bacteria. The high relative abundance of group W (larvae fed with 75% wheat bran and 25% soybean powder) may promote feed utilization efficiency, whereas high relative abundance of group T microbiota (larvae fed with 75% wheat bran and 25% soybean powder supplemented with 1% tetracycline) may play an important role in black soldier fly larvae survival.ConclusionThe gut bacteria in black soldier fly larvae were involved in polysaccharide biosynthesis and metabolism, translation, membrane transport, energy metabolism, cytoskeleton, extracellular structures, inorganic ion transport and metabolism, nucleotide metabolism, and coenzyme transport physiological processes. The 35 significant differential microbes in group W may have a positive impact on feed utilization and physiological process.

Detection of Soybean Powder and Rice Flour Adulterations in Premature Formula by ATR-FTIR Spectroscopy and Chemometrics

Detection of Soybean Powder and Rice Flour Adulterations in Premature Formula by ATR-FTIR Spectroscopy and Chemometrics

The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology.

Today, the lack of a proper nutritional formulation of the diet for soldiers is well felt. In this study, a newly formulated food supplement (FFS) was designed to supply all essential nutrients like protein, carbohydrate, oil, fat‐soluble vitamins, and minerals, and Lepidium sativum L. seed (shahi) gum and Amygdalus scoparia Spach (zedo) gum were applied to FFS to promote physicochemical and sensory properties of FFS. The samples were developed by preparing emulsion including meat powder (45.0 g/100 g), soybean powder (25.0 g/100 g), and plant oils (15.0 g/100 g). Iron, zinc, and fat‐soluble vitamins (A, D, E, and K) were also added to the formulation, and response surface methodology was used to optimize the effects of shahi and zedo gum at 0.5, 1.0, and 2.0 g/100 g in FFS. The results showed that using hydrocolloids in appropriate amounts enhanced the sensory properties of FFS. Hydrocolloids protected the moisture content of FFS samples and also decreased the reduction of vitamins and minerals during 14 days of storage at 4°C. The hydrocolloids improved the color indices and intrinsic viscosity of samples. The results of this study recommend the use of 1.26 g/100 g of shahi gum and 0.95 g/100 g of zedo gum to produce formulated food supplement for soldiers. This formulation supplies calories and provides some of the essential vitamins and food components to the body.

Improvement on storage stability of iron-fortified soybean powder by microencapsulation.

Full-fat soybean powder was a more difficult-to-fortify food vehicle than cereal flour and powdered milk products because of a large quantity of unsaturated fatty acids, particularly when iron was necessary to be fortified. Minimizing oxidation of lipids was extremely valuable in the fortified-food industry. However, very limited data were available on the effect of microencapsulation of iron compounds on lipid oxidation in full-fat soybean powder. In our study, ferric pyrophosphate (FP) was microencapsulated by the emulsifying-gelation technique and its effect on the storage stability of Yingyangbao (YYB) was evaluated. The results showed that microencapsulated FP (MFP) was regularly spherical and uniformly distributed. MFP could significantly (P <0.05) decreasethe sensory score of rancid odor for YYB. The formationof lipid oxidation products such as carbonyl compounds, malondialdehyde, pentanal, and hexanal in YYB during the accelerated test was significantly retarded, improving oxidative stability and delaying the sensory deterioration. The E-nose analysis showed that YYB with MFP hadsignificantly(P <0.05) lowerlevels ofresponsevalues on the specific sensors than YYB containing FP with or without ascorbyl palmitate. MFP could significantly(P <0.05) improve the sensory and oxidative stability of iron-fortified full-fat soybean powder such as YYB.

Characteristics of Soybean Urease Mineralized Calcium Carbonate and Repair of Concrete Surface Damage

The C60 concrete blocks with surface crack damage under high temperature environment were soaked by adding appropriate amount of soybean urease into the CO(NH2)2-CaCl2 solution, the soybean urease mineralized calcium carbonate were characterized, and the effect of repairing concrete surface crack damage were evaluated by the surface sedimentation of C60 concrete blocks in the study. The experimental results showed that the activity of soybean powder was statistically significant, and its productivity of urease was comparable with that of urease-producing bacteria. After immersion in a soybean solution, a layer of complete and continuous white sediment covered the concrete surface. The cracks on the concrete surface were completely shielded, and the rising temperature on infrared thermal image of the concrete after repair was lower than before. Besides, through analysis by SEM, EDS, and XRD, the products formed after repair were found to be calcite-type CaCO3 with high purity, and the crystals exhibited different morphological features. The above results indicate that soybean urease can regulate and induce the formation of calcium carbonate, and the precipitate is innocuous and harmless, suitable for a new type of concrete crack repair material.

Application of soybean powder as urease enzyme replacement on EICP method for soil improvement technique

Many researchers have confirmed the application of calcite precipitation method by urease enzyme induction as a potential soil improvement technique. However, this method needs an expensive investment due to the urease enzyme issue. The enzyme itself brings 90% of the total materials cost. It means that finding new inexpensive material for replacing the enzyme is considered essential for the development of this method. In this study, a potential material, which is soybean powder, was evaluated through several experimental tests. A comparison of urease activity value between EICP using soybean powder and commercial urease as a catalyst for hydrolysis of urea compound was made through a series of conductivity tests. It was found that EICP using soybean urease can be a potential alternative to a commercial product in terms of urease activity. The precipitation materials were analysed using a microscale test to analyses the minerals type. Besides, the reinforcing effect of EICP solution on soil specimens was evaluated by conducting unconfined compressive strength (UCS) test and acid leaching test. The results of the UCS test were indicated that the soybean powder is a potential material to be used in soil improvement technique.

Effect of Salt on the Stability of Vegetable Oil-in-Water Emulsions Stabilized by Soybean Protein and Microgel

The preparation of vegetable oil-water emulsions stabilized by soybean protein and microgel is described. The soybean protein was obtained from n-hexane-defatted soybean powder using a Soxhlet extractor. Using equal volumes of oil and water, vegetable oil-water emulsions were formed either by handshaking the mixture or homogenizing the mixture using a Lab homogenizer. The emulsion was characterized using a drop test and microscopy observation. The drop test shows that the preferred emulsion is vegetable oil-in-water (o/w). The effect of salt and emulsifier concentration on the stability and emulsion drop size was investigated. Emulsions stabilized by soybean protein without addition of salt breakdown after 3 days of preparation because of decomposition of the protein. For emulsions stabilized by microgel in the absence of salt, phase separation occurred within 1 hour. At a fixed salt concentration, it was found that increasing the emulsifier concentration has a significant effect on the stability and drop size of the emulsions stabilized by both protein and microgel. For emulsions stabilized by soybean protein, the stability of emulsions increased with increasing salt concentration without any significant influence on the drop size. The results obtained from the surface tension measurement revealed that different mechanisms of stabilization exist in emulsions stabilized by the protein and microgel.

Effect of Salt on the Stability of Vegetable Oil-in-Water Emulsions Stabilized by Soybean Protein and Microgel

The preparation of vegetable oil-water emulsions stabilized by soybean protein and microgel is described. The soybean protein was obtained from n-hexane-defatted soybean powder using a Soxhlet extractor. Using equal volumes of oil and water, vegetable oil-water emulsions were formed either by handshaking the mixture or homogenizing the mixture using a Lab homogenizer. The emulsion was characterized using a drop test and microscopy observation. The drop test shows that the preferred emulsion is vegetable oil-in-water (o/w). The effect of salt and emulsifier concentration on the stability and emulsion drop size was investigated. Emulsions stabilized by soybean protein without addition of salt breakdown after 3 days of preparation because of decomposition of the protein. For emulsions stabilized by microgel in the absence of salt, phase separation occurred within 1 hour. At a fixed salt concentration, it was found that increasing the emulsifier concentration has a significant effect on the stability and drop size of the emulsions stabilized by both protein and microgel. For emulsions stabilized by soybean protein, the stability of emulsions increased with increasing salt concentration without any significant influence on the drop size. The results obtained from the surface tension measurement revealed that different mechanisms of stabilization exist in emulsions stabilized by the protein and microgel.

Development of suitable formula for ready-to-drink healthy mixture of chicory and coffee

Chicory root coffee currently gains popularity as a coffee substitute because of its health benefits. The purpose of this research is to develop ready-todrink healthy mixture of chicory and coffee (RDHCC) products. Fifteen trained panelists were invited to evaluate the aroma intensity 6 ratios of chicory and coffee mixture by sensory rating scales on a straight line at the distance of 150 mm. The ratio of 2:3 of chicory and coffee had the highest rating. The ratio was further used for development of RDHCC recipes consisting of chicory-coffee mixture, coffee creamer and sugar. Nine recipes were evaluated by 9-point hedonic scale with twenty trained panelists, and the best recipe was obtained from the ingredients of 15% chicory-coffee mixture, 32.5% coffee creamer and 52.5% sugar. Other ingredients were investigated to replace coffee creamer, and soybean milk powder had the highest overall liking score (7.45±0.94) and it was not significant different from 8.15±1.09 of coffee creamer. Other sweeteners were included in the recipe to replace sugar, and stevia extract had the highest overall liking score (7.30±1.00), which was not different from 7.45±0.94 of sugar. Herbs were finally incorporated into the RDHCC recipe, and cordyceps (Cordyceps militaris) had the highest overall liking score (7.15 ± 1.04), which was not different from that of the original recipe without herb. The RDHCC products developed by the project are promising for commercialization to serve the demand for coffee with low calorie, low caffeine intake and health benefits. Key words: Health benefits; Inulin; Jerusalem artichoke; Soy milk; Stevia.

Utilization of soybean powder as the additional material on calcite precipitation method for improving the strength of liquefiable soil

This research was carried out to evaluate the addition of soybean in the calcite precipitation method as a soil improvement technique. The evaluated soil was poorly graded and liquefiable sand with a specific gravity of 2.69. The precipitation test was performed to obtain the optimum concentration of grouting solution. Various combinations of soybean and reagent composed of urea and calcium chloride were prepared and were applied to sandy soil through the percolation method. The impacts of soybean on improving the shear strength of treated soil were examined using unconfined compression tests. The result of this study shows that the use of soybean shows a significant enhancement of the soil strength. The strength of 168 kPa was achieved when 60 g/L of soybean added to the grouting solution, which is also promoted a calcite amount of 3% of the soil mass. This research elucidated that the addition of soybean in the calcite precipitation technique is possible to optimize the calcite precipitation method’s applicability as the soil improvement technique.

Fortification methods of coenzyme Q10 in yogurt and its health functionality-a review.

Coenzyme Q10 (CoQ10) is an antioxidant, fat-soluble component present in the mitochondrial cells. It provides beneficial results in the treatment of male infertility. In the current scenario, the sedative lifestyle, diet and stress in human lead to excessive free radicals (ROS), leading to health aliments. The review is conducted to compare the effect of different fortification methods of CoQ10 in the Yogurt. The study showed that nanoparticles form of CoQ10 in yogurt showed higher bioaccesiblity rates in humans, and the microencapsulation of CoQ10 showed a low amount of Ubiquinone released during its shelf life. The functional Yogurt produced by the Monascus-fermented soybean powder (MFSP) co-fermentation has been shown to have high free radicals scavenging activity. Thus, the review observes that each fortified sample is useful in its way as CoQ10 supplements. Further studies must be done for accurate conclusions on its effect on male infertility, and other fortification media can be explored.

Phenolic and protein contents of differently prepared protein co-precipitates from flaxseed and soybean and antioxidant activity and angiotensin inhibitory activity of their phenolic fractions

The aim of this study was to determine the phenolic and protein contents of differently prepared protein co-precipitates (Co) from flaxseed and soybean and to determine the antioxidant activity and inhibitory activity towards angiotensin-1-converting enzyme (ACE) of their phenolic constituents. Protein co-precipitates were prepared by alkaline extraction involving mixing flaxseed (F) and soybean (S) powders (Mp) or flaxseed and soybean extracts (Me), followed by isoelectric (Ie) precipitation or Ie and heating (Ie-He). The highest protein contents and yields were obtained with Co-Me/Ie (53.28% and 25.58%, respectively) and Co-Me/Ie-He (46.84% and 19.87%), which also contained relatively high amounts of total phenolics (8.10 and 8.57 mg GAE/g). Co-Me/Ie contained more total bound phenolics (4.33 mg GAE/g) than total free phenolics (3.76 mg GAE/g), while Co-Me/Ie-He co-precipitates were richer in free phenolics (4.82 mg/g). Several free phenolic (FP) and bound phenolic (BP) fractions from Co-Me/Ie (FP-50 °C), Co-Mp/Ie (FP-50 °C and BP-base), Co-Me/Ie-He (FP-50 °C) and Co-Mp/Ie-He (FP-50 °C and BP-base) had the highest antioxidant activity, ranging from 24.7% to 29.6%. ACE inhibitory activity of the BP-acid fraction from Co-Me/Ie and FP-25 °C fraction from Co-Mp/Ie-He were the highest (44.6% and 47.5%). Findings suggest that protein co-precipitates from flaxseed and soybean extracts (Co-Me/Ie and Co-Me/Ie-He) have a high potential for use as protein and phenolic-rich functional ingredients that may benefit the formulation of functional foods and nutraceuticals with antioxidant and antihypertensive properties.