CA2480250A1 - An improved process for the preparation of soy protein concentrate with improved functional properties - Google Patents
An improved process for the preparation of soy protein concentrate with improved functional properties Download PDFInfo
- Publication number
- CA2480250A1 CA2480250A1 CA002480250A CA2480250A CA2480250A1 CA 2480250 A1 CA2480250 A1 CA 2480250A1 CA 002480250 A CA002480250 A CA 002480250A CA 2480250 A CA2480250 A CA 2480250A CA 2480250 A1 CA2480250 A1 CA 2480250A1
- Authority
- CA
- Canada
- Prior art keywords
- protein concentrate
- soy protein
- soy
- flakes
- range
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract 23
- 239000012141 concentrate Substances 0.000 title claims abstract 23
- 229940001941 soy protein Drugs 0.000 title claims abstract 23
- 238000000034 method Methods 0.000 title claims abstract 20
- 238000002360 preparation method Methods 0.000 title claims abstract 3
- 230000000694 effects Effects 0.000 claims abstract 4
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 claims abstract 3
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract 3
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 claims abstract 3
- 108010046334 Urease Proteins 0.000 claims abstract 3
- 238000001035 drying Methods 0.000 claims abstract 3
- 239000000796 flavoring agent Substances 0.000 claims abstract 3
- 235000019634 flavors Nutrition 0.000 claims abstract 3
- 238000002386 leaching Methods 0.000 claims abstract 3
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 claims abstract 3
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract 3
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- 238000007873 sieving Methods 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 6
- 238000010521 absorption reaction Methods 0.000 claims 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims 4
- 102000004142 Trypsin Human genes 0.000 claims 2
- 108090000631 Trypsin Proteins 0.000 claims 2
- 150000001413 amino acids Chemical class 0.000 claims 2
- 235000019621 digestibility Nutrition 0.000 claims 2
- 230000002401 inhibitory effect Effects 0.000 claims 2
- 239000002245 particle Substances 0.000 claims 2
- 108090000623 proteins and genes Proteins 0.000 claims 2
- 102000004169 proteins and genes Human genes 0.000 claims 2
- 230000000717 retained effect Effects 0.000 claims 2
- 239000012588 trypsin Substances 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract 2
- 102000003820 Lipoxygenases Human genes 0.000 abstract 1
- 108090000128 Lipoxygenases Proteins 0.000 abstract 1
- 101710162629 Trypsin inhibitor Proteins 0.000 abstract 1
- 229940122618 Trypsin inhibitor Drugs 0.000 abstract 1
- 229940090496 Urease inhibitor Drugs 0.000 abstract 1
- 239000002753 trypsin inhibitor Substances 0.000 abstract 1
- 239000002601 urease inhibitor Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Peptides Or Proteins (AREA)
Abstract
The present invention relates to soy protein concentrate and a process for the preparation of soy protein concentrate having protein content of 67-72%, from defatted soy flakes by employing steps of leaching, drying, pulverizing and sieving with a reduced beany flavour up to 50%, raffinose and stachyose content up to 90-96%, devoid of lipoxygenase activity, associated with negligible urease and trypsin inhibitor activities, coupled with improved functional properties of the product and useful as human food in variety of food products.
Claims (18)
1) A process for the preparation of soy protein concentrate from defatted soy flakes with an improved functional properties, the said process comprising steps of:
a) autoclaving defatted soy flakes at a temperature range of 100°-110° C for a period of 10-15 minutes, b) leaching by percolating water through autoclaved defatted soy flakes of step (a) in two stages, c) draining excess water from soy flakes of step (b), d) drying the wet flakes of step (c) in a cross flow dries, and e) pulverizing and sieving the dried soy flakes of step (d) to get required soy protein concentrate.
a) autoclaving defatted soy flakes at a temperature range of 100°-110° C for a period of 10-15 minutes, b) leaching by percolating water through autoclaved defatted soy flakes of step (a) in two stages, c) draining excess water from soy flakes of step (b), d) drying the wet flakes of step (c) in a cross flow dries, and e) pulverizing and sieving the dried soy flakes of step (d) to get required soy protein concentrate.
2. A process as claimed in claim 1, wherein in step (a) the fat content of defatted soy flakes is about 1 %.
3. A process as claimed in claim 1, wherein in step (b) the ratio of water used in two stages is in the range of 1:4 (w/v) and 1:3 (w/v) respectively,
4. A process as claimed in claim 1, wherein in step (b) the leaching with water is carried out for 1 to 2 hours each time.
5. A process as claimed in claim 1 wherein step (d) the drying is carried out in a cross flow drier for 2 to 3 hours, maintained at a inlet temperature in the range of 85°-95°
C and outlet temperature in the range of 35°-40° C.
C and outlet temperature in the range of 35°-40° C.
6. A process as claimed in claim 1, wherein the soy protein concentrate has protein content in the range of 70-72%.
7. A process as claimed in claim 1, wherein the soy protein concentrate has reduced urease activity of 0.2-0.5 units.
8. A process as claimed in claim 1, wherein the soy protein concentrate has trypsin inhibitory activity in the range of 6-8 TIU/mg.
9. A process as claimed in claim 1, wherein the soy protein concentrate has raffinose and stachyose contents reduced to 10% of the original content.
10. A process as claimed in claim 1, wherein the soy protein concentrate has a water absorption capacity of 270 ~ 8 gms/100gm and fat absorption capacity of 122 ~
gm/100 gm.
gm/100 gm.
11. A process as claimed in claim 1, wherein the soy protein concentrate has a particle size of 220 µ -225 µ.
12. A process as claimed in claim 1, wherein the soy protein concentrate has a hexanal content reduced from 64 µ mole/gm to 22 µ mole/gm.
13. A process as claimed in claim 1, wherein the beany flavor of the soy protein concentrate is reduced by 50%.
14. A process as claimed in claim 1, wherein the soy protein concentrate has all the amino acid contents retained as present in the starting defatted soy flakes.
15. A process as claimed in clam 1, wherein the soy protein concentrate has improved protein digestibility up to 88%.
16. A process as claimed in claim 1, wherein the soy protein concentrate has improved functional properties.
17. A process as claimed in claim 1, wherein shelf life of the soy protein concentrate is about 180 days.
18. A soy protein concentrate obtained from defatted soy flakes is having the following improved functional properties:
a) soy protein concentrate has protein content in the range of 70-72%.
b) the soy protein concentrate has reduced urease activity of 0.2-0.5 units.
c) the soy protein concentrate has trypsin inhibitory activity in the range of TIU/mg.
d) the soy protein concentrate has raffinose and stachyose contents reduced to 10% of the original content.
e) water absorption capacity is 270 ~ 8 gms/100gm and fat absorption capacity is 122 ~ 8 gm/ 100 gm.
f) particle size is in the range of 220 µ -225 µ.
g) hexanal content is reduced from to 22 µ mole/gm from 64 µ mole/gm.
h) the beany flavor of the soy protein concentrate is by 50%.
i) the product has all the amino acid contents retained as present in the starting defatted soy flakes.
j) the product has improved protein digestibility up to 88%.
k) the product has a shelf life of 180 days.
a) soy protein concentrate has protein content in the range of 70-72%.
b) the soy protein concentrate has reduced urease activity of 0.2-0.5 units.
c) the soy protein concentrate has trypsin inhibitory activity in the range of TIU/mg.
d) the soy protein concentrate has raffinose and stachyose contents reduced to 10% of the original content.
e) water absorption capacity is 270 ~ 8 gms/100gm and fat absorption capacity is 122 ~ 8 gm/ 100 gm.
f) particle size is in the range of 220 µ -225 µ.
g) hexanal content is reduced from to 22 µ mole/gm from 64 µ mole/gm.
h) the beany flavor of the soy protein concentrate is by 50%.
i) the product has all the amino acid contents retained as present in the starting defatted soy flakes.
j) the product has improved protein digestibility up to 88%.
k) the product has a shelf life of 180 days.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2002/001128 WO2003079806A1 (en) | 2002-03-25 | 2002-03-25 | An improved process for the preparation of soy protein concentrate with improved functional properties |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2480250A1 true CA2480250A1 (en) | 2003-10-02 |
| CA2480250C CA2480250C (en) | 2010-02-16 |
Family
ID=28053163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2480250A Expired - Fee Related CA2480250C (en) | 2002-03-25 | 2002-03-25 | An improved process for the preparation of soy protein concentrate with improved functional properties |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JP4176646B2 (en) |
| KR (1) | KR100897450B1 (en) |
| CN (1) | CN100370917C (en) |
| AU (1) | AU2002247914A1 (en) |
| CA (1) | CA2480250C (en) |
| WO (1) | WO2003079806A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2769570C1 (en) * | 2021-03-31 | 2022-04-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Чеченский государственный университет" | Method for producing "yalt" full-fat soy |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080008817A1 (en) * | 2006-06-21 | 2008-01-10 | Navpreet Singh | Bland tasting soy protein isolate and processes for making same |
| US20080008815A1 (en) * | 2006-06-21 | 2008-01-10 | Cho Myong J | Bland tasting soy protein isolate and processes for making same |
| KR20110119784A (en) * | 2009-02-11 | 2011-11-02 | 버콘 뉴트라사이언스 (엠비) 코포레이션 | Preparation of soy protein product using water extraction ("s803") |
| BRPI1008535B1 (en) * | 2009-02-11 | 2021-11-23 | Burcon Nutrascience (Mb) Corp | METHOD OF PRODUCTION OF A SOYBEAN PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION |
| KR101188792B1 (en) | 2010-06-15 | 2012-10-10 | 씨제이제일제당 주식회사 | A process for separating protein from food |
| JP2019536446A (en) | 2016-11-10 | 2019-12-19 | ハムレット・プロテイン・エ／エス | Processed protein products |
| MX2019005360A (en) * | 2016-11-10 | 2019-08-12 | Hamlet Protein As | A method for the manufacture of a processed soy protein product. |
| CN115176860A (en) * | 2022-05-24 | 2022-10-14 | 山东凯斯达机械制造有限公司 | Method for preparing functional concentrated protein from flaky soybean high-temperature meal |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3971856A (en) * | 1975-03-03 | 1976-07-27 | Archer Daniels Midland Company | Process for preparing soy protein concentrate |
| DD211475A1 (en) * | 1982-11-22 | 1984-07-18 | Thaelmann Schwermaschbau Veb | PROCESS FOR OBTAINING PROTEINS |
| US4493854A (en) * | 1983-09-20 | 1985-01-15 | The United States Of America As Represented By The Secretary Of Agriculture | Production of defatted soybean products by supercritical fluid extraction |
| CN1068713A (en) * | 1991-07-18 | 1993-02-10 | 长春市工程食品研究所 | Take off raw meat, remove and expand, go enzyme soyabean protein powder method for making |
-
2002
- 2002-03-25 KR KR1020047015244A patent/KR100897450B1/en not_active IP Right Cessation
- 2002-03-25 JP JP2003577649A patent/JP4176646B2/en not_active Expired - Fee Related
- 2002-03-25 WO PCT/IB2002/001128 patent/WO2003079806A1/en active Application Filing
- 2002-03-25 CN CNB028286278A patent/CN100370917C/en not_active Expired - Fee Related
- 2002-03-25 CA CA2480250A patent/CA2480250C/en not_active Expired - Fee Related
- 2002-03-25 AU AU2002247914A patent/AU2002247914A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2769570C1 (en) * | 2021-03-31 | 2022-04-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Чеченский государственный университет" | Method for producing "yalt" full-fat soy |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4176646B2 (en) | 2008-11-05 |
| KR100897450B1 (en) | 2009-05-14 |
| KR20040097222A (en) | 2004-11-17 |
| CA2480250C (en) | 2010-02-16 |
| CN100370917C (en) | 2008-02-27 |
| CN1622759A (en) | 2005-06-01 |
| WO2003079806A1 (en) | 2003-10-02 |
| JP2005520529A (en) | 2005-07-14 |
| AU2002247914A1 (en) | 2003-10-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Lqari et al. | Lupinus angustifolius protein isolates: chemical composition, functional properties and protein characterization | |
| Sosulski et al. | Functionality of flours, protein fractions and isolates from field peas and faba bean | |
| US8728542B2 (en) | Protein preparations from sunflower seeds and production thereof | |
| King et al. | Functional properties of lupin protein isolates (Lupinus albus cv Multolupa) | |
| Ajibola et al. | Renin and angiotensin converting enzyme inhibition with antioxidant properties of African yam bean protein hydrolysate and reverse-phase HPLC-separated peptide fractions | |
| Hadnađev et al. | Progress in vegetable proteins isolation techniques: A review | |
| EP0797928B1 (en) | Process for producing a soy protein hydrolysate | |
| JP7241071B2 (en) | Pea protein composition with improved nutritional value | |
| JP2004518440A5 (en) | ||
| Bhattacharya et al. | Functional and nutritional properties of tamarind (Tamarindus indica) kernel protein | |
| CA2480250A1 (en) | An improved process for the preparation of soy protein concentrate with improved functional properties | |
| RU2005129256A (en) | NUTRITIOUS BAR AND METHOD FOR PRODUCING ITS COMPONENTS | |
| Rao et al. | Impact of sequential enzymatic hydrolysis on antioxidant activity and peptide profile of casein hydrolysate | |
| Sripad et al. | Effect of methods to remove polyphenols from sunflower meal on the physicochemical properties of the proteins | |
| Boukid et al. | How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production? | |
| WO2006134752A1 (en) | Soybean peptide composition | |
| Puechkamut et al. | Characteristics of proteins from fresh and dried residues of soy milk production | |
| Shi et al. | Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market | |
| Carvalho et al. | Heat treatment and inactivation of trypsin‐chymotrypsin inhibitors and lectins from beans (Phaseolus vulgaris L.) | |
| Rahma et al. | Effect of debittering treatment on the composition and protein components of lupine seed (Lupinus termis) flour | |
| El‐Moniem | Sensory evaluation and in vitro protein digestibility of mung bean as affected by cooking time | |
| US20070148267A1 (en) | Method for producing plant extracts enriched with protease inhibitors for regulation of appetite and food intake in mammals | |
| Kanamori et al. | Amino acid composition of protein fractions extracted from Phaseolus beans and the field bean (Vicia faba L.) | |
| El-Mahdy et al. | Effect of germination on the nitrogenous constituents, protein fractions, in vitro digestibility and antinutritional factors of fenugreek seeds (Trigonella foenum graecum L.) | |
| Eroglu et al. | Physiochemical properties and ace inhibitory capacity of hazelnut protein isolate and hydrolysates |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20150325 |