Soy protein products are mainly used as ingredients in formulated foods and seldom are seen by the public. They consist of four broad categories. (1) Most soy proteins are derived from "white flakes," made by dehulling, flaking and defatting soybeans by hexane extraction. These may then be milled into defatted flours or grits containing approximately 50-54% protein; extracted with ethanol or acidic waters to remove flavor compounds and flatulence sugars, producing soy protein concentrates containing 65-70% protein; or processed into soy protein isolates containing 90+% protein by alkali extraction of the protein, removal of fiber by centrifugation and reprecipitation and drying of the protein. (2) Full-fat products are made in enzyme-active and in toasted forms. (3) Various dried soyfoods, including soy milk and tofu, are produced. (4) Mixtures of soy proteins with cereals, dried milk or egg fractions, gelatin, stabilizers and emulsifiers are offered for specific baking, whipping, breading and batter applications. Texturized products, resembling meat chunks or bacon chips, are made by extrusion of flours and concentrates or spinning of isolates. Soy protein ingredients are used in compounded foods for their functional properties, including water and fat absorption, emulsification, aeration (whipping) and heat setting and for increasing total protein content and improving the essential amino acids profile.
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The Journal of nutrition
卷
125
ISSN
0022-3166
页码
v.573S-580S(35)
其它主题
Teneur en proteines; Propiedades mecanicas; Nutricion humana; Absorcion; Produit seche; Concentre de proteine; Absorption d' eau; Gelification; Elasticite; Propriete mecanique; Produit a base de soja; Isolat proteique; Solubilite; Gelificacion; Proteinas vegetales; Espumacion; Tecnologia de los alimentos; Propiedades fisico quimicas suelo; Emulsificacion; Propiedades fisico quimicas; Succedane d' aliment pour homme; Propriete physicochimique du sol; Concentrados de proteina; Ingredient; Proteinas texturizadas; Aislado de proteinas; Absorcion de agua; Acide amine; Propriete physicochimique; Viscosite; Proteine texturee; Aminoacidos
语言
英语
注释
references. In the special issue: First International Symposium on the Role of Soy in Preventing and Treating Chronic Disease / edited by M. Messina and J.W. Erdman. Proceedings of a symposium held February 20-23, 1994, Mesa, Arizona. AVAILABILITY: US (DNAL 389.8 J82).
类型
Journal Article; Journal Part
来源
The-Journal-of-nutrition (USA). (Mar 1995). v. 125(35) p. 573S-580S.
团体作者
Texas AandM University, College Station.
Cairo Univ. (Egypt). Faculty of Agriculture.
2012-11-15
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