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| Separation of soybean oil body concentrate by adjusting raw soymilk to acidic pH |
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| DOI： |
| KeyWord:soybean oil body protein solution adjusting to acidic pH soymilk |
| FundProject:国家自然科学基金青年基金（31301496） |
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| Abstract: |
| ：Oil body is an oil-storing organelle in oilseed (such as soybean) cells, and is a naturally emulsified and spherical oil droplets containing phospholipids, vitamin E and sterols. By adjusting raw soymilk to acidic pH 6.1-5.4, soybean oil body concentrate and low-fat soybean protein aqueous extract could be obtained. The results showed that more and more fat and proteins were precipitated by centrifugation with the decrease of pH. Based on the yield of oil body concentrate and protein content in low-fat soybean protein aqueous extract, it was considered that pH 5.9 was the proper pH condition for separation. In this condition, about 10 g oil body concentrate could be obtained from 100 g raw soymilk, its solid content was about 22%, both fat and protein contents were approximately 10%. Correspondingly, approximately 90 g was low-fat soybean protein aqueous extract, containing 3.7% solid, 1.6% protein and 0.4% fat (the original raw soymilk contained 5.6% solid, 2.5% protein, and 1.4% fat). Due to the high fat content, the oil body concentrate was similar to cream in appearance, and could be used as a new type of plant-derived cream product. The low-fat soybean protein aqueous extract could be processed to a new type of protein beverage due to its fresh smell and taste. |
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