Characterization of alkali-modified soy protein concentrate
2005
Barac, M.B. | Stanojevic, S.P. | Jovanovic, S.T.(University of Belgrade, Belgrade - Zemun (Serbia and Montenegro). Faculty of Agriculture)
The main aim of this study was to investigate the effect of preparing mode, including mild alkali modification of traditional soy protein concentrate on soluble protein content and composition and some its nutritive and functional properties. Soy protein concentrate prepared by aqueous alcohol leaching was modified in mild alkaline solutions (pH 8.0) at 40, 50 and 60 deg C for 60 minutes and compared with two principal types of commercial soy protein concentrate. Soluble protein content, composition and properties of soy protein concentrate, as well as their potential use are essentially determined by the preparation mode. Limited mild alkali hydrolysis increased protein solubility by 40-71%, while emulsion stability was increased by 18-56%. Major storage soybean proteins exhibited different stability to alcohol denaturation and mild alkali modification. The most susceptible were acidic -A3- and -A5- subunits of glycinin.
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