Investigation of Functional-Technological Properties of Soya Protein

Abstract

There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extracting moisture during the storage term.There was studied the dynamics of a gradient of the limit stress of soya protein: hydrated soya protein, hydrated soya protein with the temperature processing, hydrated soya protein with the preliminary keeping during 24 h, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 5 min, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 10 min; hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 15 min.It was established, that the hydrated isolate of soya protein is a plastic system, has enough strength. The limit stress parameter at the variable velocity of deformation of model samples determines optimal technological parameters of preparing the soya isolate: hydromodule -1:8, temperature processing -(82±2) °С, process duration 10 min with preliminary keeping during 24 hours.As a result of the studies, there were demonstrated technological parameters of preparing the soya protein isolate for obtaining the oil past by the direct mixing with the oil base.

Surface morphology of soybean, pea, whey protein isolates, and their dried gels

“…Usually protein isolates are used in a preliminary hydrated form, so that it is necessary to evaluate effective water: protein ratio in each certain case. It should be noted, that insufficient amount of water may have negative effect on the technological properties, causing increased viscosity, unpleasant aftertaste, and low yield of final product [4]. It should be noted, that too much water resulted in the complicated retention of food carcass.…”