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KMID : 1134820230520070716
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 7 p.716 ~ p.721
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Evaluation of Quality Characteristics of Soybean Protein Isolate from Cold-Pressed Soybean Meal
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Jeong Min-Soo
Cho Seong-Jun
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Abstract
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The study evaluated the potential of using cold-pressed soybean meal as a raw material for producing soybean protein isolate. Two methods of protein extraction (acid and alkali extraction) were used to produce soybean proteins from soybean meal defatted by cold pressing (SDP) and by an organic solvent (SDS), and the physicochemical properties, including protein purity and yield, protein molecular profile, nutritional and techno-functional properties, were evaluated. Although the soybean protein isolates from SDP had a slightly lower purity than those from SDS, the yield was similar. The physicochemical properties of the soybean protein isolate from SDP revealed a higher oil-holding capacity and emulsifying stability than those of soybean protein isolate from SDS, but the other properties measured were the same level or lower. Nevertheless, soybean protein isolates from SDP have sufficient techno-functional properties comparable to soybean protein isolates from soybean meal defatted by an organic solvent. Therefore, cold-pressed soybean meal can be used as an eco-friendly protein source for soybean protein production.
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KEYWORD
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soybean meal, soybean protein isolate, physicochemical properties, cold pressing, defatting
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