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Biochemical, functional and nutritional characteristics of soy protein concentrate prepared by thermal processing.

Obulesu, M. and Bhagya, Swamylingappa. (2006) Biochemical, functional and nutritional characteristics of soy protein concentrate prepared by thermal processing. Journal of Food Science and Technology, 43 (2). pp. 161-166.

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Abstract

Soy protein concentrate (SPC) was prepared by thermal processing of the defatted soy flakes followed by aqueous leaching and drying. The biochemical, functional and nutritional characteristics were evaluated and compared with the soy flour. The protein content of the SPC increased from 55 to 69% with a yield of 72-75%. The trypsin inhibitor and urease activity reduced to acceptable level and lipoxygenase was inactivated. The beany flavour contributing hexanal content was reduced by 60% and eliminated more than 90% of the indigestible oligosaccharides, raffinose and stachyose. The health beneficial isoflavones were retained. The water and fat absorption capacities increased from 193 to 270 and 110 to 138 g/100 g sample, resp. The nitrogen solubility, emulsion capacity and foaming properties were decreased considerably. The in vitro protein digestibility of SPC was higher (88%) compared to soy flour (80%). The chemical score, essential amino acid index, biological value, nutritional index, computed PER and protein digestibility corrected amino acids were higher in SPC than the defatted soy flour. AA

Item Type: Article
Uncontrolled Keywords: soy protein concentrate, nutritional indices, functionality, raffinose, isoflavones
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Protein Chemistry and Technology
Depositing User: Users 16 not found.
Date Deposited: 15 Jun 2011 03:57
Last Modified: 15 Jun 2011 03:57
URI: http://ir.cftri.com/id/eprint/3179

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