Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Yu, Peng; Kyriakopoulou, Konstantina; Ndiaye, Mbalo; Bianeis, Marine; Keppler, Julia K.; Goot, Atze Jan van der

doi:10.3390/foods10092222

Cited by 30 publications

(21 citation statements)

References 63 publications

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“…On the other hand, some differences in the microstructures were observed in the kernel residues after hexane and 80% ethanol extraction. In a comparison to Gd-k1 and Gl-k1, the images of the Gd-r1 and Gl-r1 appeared to be more separated and with large chunks disrupting the outer layer of the fibers, similar to the microstructures of those defatted cottonseed and soy meal products [ 64 , 65 ]. Thus, we attributed this micromorphological difference to the oil component.…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels

Nam

Zhang

et al. 2022

Molecules

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Common “glanded” (Gd) cottonseeds contain the toxic compound gossypol that restricts human consumption of the derived products. The “glandless” (Gl) cottonseeds of a new cotton variety, in contrast, show a trace gossypol content, indicating the great potential of cottonseed for agro-food applications. This work comparatively evaluated the chemical composition and thermogravimetric behaviors of the two types of cottonseed kernels. In contrast to the high gossypol content (3.75 g kg−1) observed in Gd kernels, the gossypol level detected in Gl kernels was only 0.06 g kg−1, meeting the FDA’s criteria as human food. While the gossypol gland dots in Gd kernels were visually observed, scanning electron microcopy was not able to distinguish the microstructural difference between ground Gd and Gl samples. Chemical analysis and Fourier transform infrared (FTIR) spectroscopy showed that Gl kernels and Gd kernels had similar chemical components and mineral contents, but the former was slightly higher in protein, starch, and phosphorus contents. Thermogravimetric (TG) processes of both kernels and their residues after hexane and ethanol extraction were based on three stages of drying, de-volatilization, and char formation. TG-FTIR analysis revealed apparent spectral differences between Gd and Gl samples, as well as between raw and extracted cottonseed kernel samples, indicating that some components in Gd kernels were more susceptible to thermal decomposition than Gl kernels. The TG and TG-FTIR observations suggested that the Gl kernels could be heat treated (e.g., frying and roasting) at an optimal temperature of 140–150 °C for food applications. On the other hand, optimal pyrolysis temperatures would be much higher (350–500 °C) for Gd cottonseed and its defatted residues for non-food bio-oil and biochar production. The findings from this research enhance the potential utilization of Gd and Gl cottonseed kernels for food applications.

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Section: Resultsmentioning

confidence: 99%

Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels

Nam

Zhang

et al. 2022

Molecules

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“…The main soy protein constituents in the control were visible in both the P0 and P1 phases, as shown in Figure 4 a. Based on their estimated molecular masses of 83.4, 74.6, 49.0, 39.7, 35.6, and 20.1 kDa, respectively, these constituents were hypothesized to be the 7S α′, 7S α, and 7S β subunits (bands numbered as 1, 2, and 3, respectively), 11S A3 subunit (band numbered as 4), 11S acidic subunits (bands numbered as 5), and 11S basic subunits (bands numbered as 6) [ 35 ]. In contrast, all these bands were reduced in the P1 stage compared to the P0 stage because of the dilution effect of the simulated saliva.…”

Section: Resultsmentioning

confidence: 99%

Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria

Hui

Tang

et al. 2022

Molecules

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In this study, the protein bioaccessibility of soymilk gels produced by the addition of glu-cono-δ-lactone (GDL) and fermentation with lactic acid bacteria (LAB) was examined using an in vitro gastrointestinal simulated digestion model. The in vitro protein digestibility, soluble protein content, free amino acids contents, degree of hydrolysis, electrophoretic patterns, and peptide content were measured. The results suggested that acid-induced soymilk gel generated by GDL (SG) showed considerably reduced in vitro protein digestibility of 75.33 ± 1.00% compared to the soymilk gel induced by LAB (SL) of 80.57 ± 1.53% (p < 0.05). During the gastric digestion stage, dramatically higher (p < 0.05) soluble protein contents were observed in the SG (4.79–5.05 mg/mL) than that of SL (4.31–4.35 mg/mL). However, during the later intestinal digestion phase, the results were the opposite. At the end of the gastrointestinal digestion phase, the content of small peptides was not significantly different (p > 0.05) between the SL (2.15 ± 0.03 mg/mL) and SG (2.17 ± 0.01 mg/mL), but SL showed higher content of free amino acids (20.637 g/L) than that of SG (19.851 g/L). In general, soymilk gel induced by LAB had a higher protein bioaccessibility than the soymilk gel coagulated by GDL.

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“…In the study of Wang et al (55), higher recoveries of soy protein concentrates were obtained when it was produced from extruded-expelled soybean meals by using acid and alcohol wash methods (over 78% yield and more than 95% protein recovery). Peng et al (31) also observed that using water alone as a solvent in the washing process resulted in the lowest yield (around 45%) and protein (approximately 50%) recovery, increasing the concentration of ethanol in the solvent up to 80% increased the yield and protein recovery to almost 81 and 90%, respectively. As indicated by Luthria et al, (56), particle size, the pre-treatment method applied to raw materials, the solid-liquid ratio during the solvent-washing process, and the solidliquid separation method also have an impact on SPC production and protein yields.…”

Section: Evaluation Of the Low-resource Spc Methods On Large-scale Pr...mentioning

confidence: 98%

Evaluation of a low-resource soy protein production method and its products

Gulkirpik

Donnelly

Nowakunda³

et al. 2023

Front. Nutr.

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IntroductionOne key approach to achieve zero hunger in Sub-Saharan Africa (SSA) is to develop sustainable, affordable, and green technologies to process nutritious food products from locally available sources. Soybeans are an inexpensive source of high-quality protein that may help reduce undernutrition, but it is underutilized for human consumption. This research evaluated the feasibility of a low-cost method developed initially at the United States Department of Agriculture to produce soy protein concentrate (SPC) from mechanically pressed soy cake and thus create a more valuable ingredient to improve protein intake in SSA.MethodsThe method was initially tested in the bench scale to assess process parameters. Raw ingredients comprised defatted soy flour (DSF), defatted toasted soy flour (DTSF), low-fat soy flour 1 (LFSF1; 8% oil), and LFSF2 (13% oil). Flours were mixed with water (1:10 w/v) at two temperatures (22 or 60°C) for two durations (30 or 60 min). After centrifugation, supernatants were decanted, and pellets were dried at 60°C for 2.5 h. Larger batches (350 g) of LFSF1 were used to examine the scalability of this method. At this level, protein, oil, crude fiber, ash, and phytic acid contents were measured. Thiobarbituric acid reactive substances (TBARS), hexanal concentration and peroxide value were measured in SPC and oil to evaluate oxidative status. Amino acid profiles, in vitro protein digestibility, and protein digestibility corrected amino acid score (PDCAAS) were determined to assess protein quality.ResultsBench scale results showed accumulation of protein (1.5-fold higher) and reduction of oxidative markers and phytic acid to almost half their initial values. Similarly, the large-scale production trials showed high batch-to-batch replicability and 1.3-fold protein increase from initial material (48%). The SPC also showed reductions in peroxide value (53%), TBARS (75%), and hexanal (32%) from the starting material. SPC’s in vitro protein digestibility was higher than the starting material.ConclusionThe proposed low-resource method results in an SPC with improved nutritional quality, higher oxidative stability, and lower antinutrient content, which enhances its use in food-to-food fortification for human consumption and is thus amenable to address protein quantity and quality gaps among vulnerable populations in SSA.

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Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process

Cited by 30 publications

References 63 publications

Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels

Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels

Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria

Evaluation of a low-resource soy protein production method and its products

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