Comparison of Flavor Volatiles and Some Functional Properties of Different Soy Protein Products

Abstract

Flavor volatiles profiles and some functional properties of soy protein products produced by five different extraction methods were studied. A method, consisting of Ethanol Washing and a Hydrothermal cooking Treatment, was proposed to produce a soy protein product (EWHT). Flavor volatiles profiles, emulsifying ability and whiteness of EWHT were improved in comparison with those of Acid Precipitated soy protein product (AP), soy protein product with Oil-Body Associated proteins and Polar Lipids removed (OBA/PL-less), soy protein product obtained from Countercurrent Extraction (CE) and OilBody Associated protein product with Polar Lipids (OBA/ PL). The GC-MS and sensory analysis showed that the flavor volatiles content of EWHT was lower than that of the other soy protein products. The results from high performance size exclusion chromatography and dynamic light scattering showed that proteins with larger molecular weights and larger hydrodynamic radii were contained in EWHT, suggesting that EWHT formed soluble larger protein aggregates with a more flexible structure, thus the solubility of EWHT was similar to that of AP, OBA/PLless and CE. The surface hydrophobicity of EWHT (994.8) was higher than that of the other soy protein products. Therefore the process for preparing EWHT can be an ideal processing method to produce soy protein with good quality relative to flavor and functionality.

Influence of succinylation on physicochemical property of yak casein micelles

“…The product was put into an empty and dry weighing bottle, in which the sample surface was flat and horizontal. Chroma Meter HP-200 (Henan xiongdi instrument co., LTD, China) was used to measure the CIELAB coordinates of each caseins protein product according to the method ofWu et al (2011). Measurements were performed in triplicate.…”

Physicochemical properties of soy protein prepared by enzyme‐assisted countercurrent extraction

“…Compared with AP, CP and CP‐DEN exhibited higher PSH, lower F max and K d , implying higher surface hydrophobicity. This was consistent with previous results (Wu et al ., ). An increase in F max with an increase in PSH was observed for CP‐Cock compared to CP‐DEN, suggesting the transformation of more hydrophobic clusters in the interior of molecule to protein's surface due to partial unfolding of polypeptide chains induced by acid protease, as demonstrated by lower Δ H (Table ).…”

“…However, Wu et al . () reported that protein yield was only 36.10%. The modified extraction approach in this study successfully improved protein yield (>60%) with low water consumption.…”

“…Wu et al . () further found that undesirable flavour volatile was reduced in countercurrent‐extracted soy proteins. Main shortcomings of this method are low protein yield (only 36.10%) and the involvement of a number of steps.…”

Preparation and characterisation of glyceollin‐enriched soya bean protein using solid‐state fermentation

“…Undesirable flavour in soya bean protein is a very key problem for limiting protein application in food industry. The existence of lipids is believed to be mainly responsible for objectionable flavours in soya bean protein products (Wu et al, 2011). Residual polar lipids in defatted soya bean flakes could release flavour volatiles upon lipoxygenase catalysis although most lipids have been removed.…”