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Isolation of soybean protein: Effect of processing conditions on yields and purity
Author(s) -
Cogan Uri,
Yaron Anina,
Berk Zeki,
Mizrahi Sylvia
Publication year - 1967
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635625
Subject(s) - hydrochloric acid , extraction (chemistry) , yield (engineering) , precipitation , chemistry , calcium hydroxide , soybean meal , chromatography , particle size , materials science , organic chemistry , metallurgy , raw material , physics , meteorology
Abstract The process of soybean‐protein isolation, comprising extraction in dilute calcium hydroxide and precipitation with hydrochloric acid at pH 4.5, was evaluated from the viewpoint of the effect of processing conditions on yields and product purity. The course of extraction and the effect of particle size and agitation indicate that the process is quite rapid even when coarse meal is treated under mild agitation. The heattreatment history of the meal is the main factor governing the extraction and isolation yields. The precipitation yield is unaffected by temperature. Two steps of curd washing were found to suffice for maximum product purity. The purity is also improved considerably by preliminary sifting of the meal.