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| Effect of high-temperature acid precipitation on the quality of soybean protein isolate |
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| DOI： |
| KeyWord:soybean protein isolate high-temperature acid precipitation soybean isoflavones soybean whey blue brightness gel value |
| FundProject:黑龙江省百千万重大工程科技重大专项支撑行动计划（2021ZX12B02）；山东省重大科技创新工程(2022CXGC010603) |
| Author Name | Affiliation | | SHI Yuqiang1,2, MA Jun1, LI Shunxiu1, ZHAO Hongbing1,
WANG Xingyu1, GUO Zengwang3 | 1.Shandong Yuwang Ecogical Food Industry Co. , Ltd. , Yucheng 251200, Shandong, China
2.Kedong Yuwang Soy Protein Food Co. , Ltd. , Qiqihar 164800, Heilongjiang, China
3.College of Food Science, Northeast Agricultural University, Harbin 150006, China |
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| Abstract: |
| In order to broaden the application of soybean protein isolate(SPI) and reduce the content of soybean isoflavones in SPI, the effects of high-temperature acid precipitation on the quality of SPI were investigated. Under different acid precipitation temperatures, the changes of main soybean isoflavone content in SPI, the changes of the crude protein content and solid content in soybean whey, the changes of hydration blue brightness and gel value of SPI were analyzed. The results showed that the acid precipitation temperature increased from 70 ℃ to 85 ℃, the total amount of soybean isoflavones decreased by 43.84%, among which daidzin, genistin contents decreased by 88.76%, 83.95% respectively, and the content of glycitin dropped below the detection limit, whereas daidzein and genistein contents increased by 72.51% and 143.47% respectively, and the content of glycitein had no significant difference. The crude protein content and solid content in soybean whey decreased continuously with the increase of acid precipitation temperature. Compared with 70 ℃, at the acid precipitation temperature 85 ℃, the crude protein content in soybean whey decreased by 2512%, and the solid content decreased by 6.34%. With the increase of acid precipitation temperature, the hydration blue brightness of SPI continued to increase and the growth rate continued to increase, and the hydration blue brightness increased by 26.83%, when the temperature increased from 70 ℃ to 85 ℃. With the increase of acid precipitation temperature, the gel value of SPI decreased continuously, and it reduced by 57.02% when the acid precipitation temperature increased from 70 ℃ to 85 ℃. In conclusion,the high-temperature acid precipitation process could effectively control the soybean isoflavones content in SPI, improve the hydration blue brightness and recovery capacity of SPI, which is of positive significance for the development of infant products with low soybean isoflavones content. |
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