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
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 |
| WO2010091511A1 (en) * | 2009-02-11 | 2010-08-19 | Burcon Nutrascience (Mb) Corp. | Preparation of soy protein product using water extraction ("s803") |
| AU2010213322B2 (en) * | 2009-02-11 | 2014-11-13 | Burcon Nutrascience (Mb) Corp. | Production of soy protein product using calcium chloride extraction ("S702/S7300/S7200/S7301") |
| KR101188792B1 (en) | 2010-06-15 | 2012-10-10 | 씨제이제일제당 주식회사 | A process for separating protein from food |
| US11627748B2 (en) | 2016-11-10 | 2023-04-18 | Hamlet Protein A/S | Processed protein product |
| PL3537886T3 (en) | 2016-11-10 | 2023-06-19 | Hamlet Protein A/S | 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 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 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 KR KR1020047015244A patent/KR100897450B1/en not_active IP Right Cessation
- 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 |
|---|---|
| KR20040097222A (en) | 2004-11-17 |
| JP4176646B2 (en) | 2008-11-05 |
| WO2003079806A1 (en) | 2003-10-02 |
| JP2005520529A (en) | 2005-07-14 |
| KR100897450B1 (en) | 2009-05-14 |
| CN100370917C (en) | 2008-02-27 |
| CA2480250C (en) | 2010-02-16 |
| AU2002247914A1 (en) | 2003-10-08 |
| CN1622759A (en) | 2005-06-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20150325 |