Recent advances in soy protein extraction technology

Abstract

Protein extraction from soybeans is a vital part of the soy industry. Traditionally, the extraction of soy protein has been done by alkaline extraction and isoelectric precipitation. With the advancement of technology, more extraction techniques have been developed, and are superior to this traditional method. In this review, the composition and classification of soy protein are summarized. Next, the current emerging technologies for soy protein extraction are highlighted. Three extraction technologies, namely reverse micellar, enzyme‐assisted and membrane ultrafiltration, are reviewed in detail. Finally, the research prospects and trends of soy protein extraction technology are also summarized.

Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods

“…Protein solubility and concentration are determinants of the yield of protein extraction processes (Zhao et al, 2022). Therefore, the amount of meal soluble protein yield (g protein g −1 meal) was evaluated at different pH values (Figure 2b; Table 5).…”

“…However, no clear association was observed neither between β-conglycinin and glycinin concentrations and protein solubility nor between glycinin/β-conglycinin ratio and protein solubility within this pH range. Protein solubility and concentration are determinants of the yield of protein extraction processes (Zhao et al, 2022). Therefore, the amount of meal soluble protein yield (g protein g À1 meal) was evaluated at different pH values (Figure 2b; Table 5).…”

Editorial: Innovative high value-added processing of soybean and its by-products

“…In the traditional method, the separation of oil and protein in soybeans is mainly based on pressing and organic solvent extraction. This poses two problems: the residual problem of organic solvents in the oil and the loss of functionality of the protein ( 17 , 18 ). The optimal solution to this problem is the simultaneous preparation of soy protein and oil using an enzyme-assisted aqueous extraction method, and there have been numerous studies ( 19 , 20 ).…”

Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cycles

“…Proteins are responsible for some of the most basic mechanisms of life, providing all essential functions for living organisms ( Sui, Zhang, & Jiang, 2021 ). Soybean protein isolate (SPI) is generally derived from defatted soybean meal by alkali extraction and acid precipitation, and is one of the most significant and commercially-available soy protein products in the food industry ( Zhao, Tian, Xu, Jiang, & Sui, 2023 ). SPIs have been recognized for their good nutritional value, favorable functional properties and beneficial health effects ( Nishinari, Fang, Guo, & Phillips, 2014 ).…”