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Characterization of Fractionated Soy Proteins Produced by a New Simplified Procedure
Author(s) -
Deak Nicolas A.,
Murphy Patricia A.,
Johnson Lawrence A.
Publication year - 2007
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/s11746-006-1017-1
Subject(s) - soy protein , isoflavones , fractionation , chemistry , fraction (chemistry) , chromatography , soybean proteins , soy flour , food science , biochemistry
It was possible to fractionate soy protein into two soy protein isolate fractions (>90% protein) enriched in either glycinin or β‐conglycinin by using a new simplified procedure (referred to as the Deak procedure) employing CaCl 2 and NaHSO 3 . The Deak procedure produced fractions with higher yields of solids, protein, and isoflavones, and similar protein purities as well as improved functional properties compared to fractions recovered by established, more complex soy protein fractionation procedures. The Deak glycinin‐rich fraction comprised 15.5% of the solids, 24.4% of the protein, and 20.5% of the isoflavones in the starting soy flour, whereas the glycinin‐rich fraction of the established procedure (Wu procedure) comprised only 11.6% of the solids, 22.3% of the protein, and 9.6% of the isoflavones. The Deak β‐conglycinin‐rich fraction comprised 23.1% of the solids, 37.1% of the protein, and 37.5% of the isoflavones in the starting soy flour, whereas the Wu β‐conglycinin‐rich fraction comprised only 11.5% of the solids, 18.5% of the protein, and 3.3% of the isoflavones. Protein purities were >80% for both fractions when using both procedures. The Wu procedure produced protein fractions with slightly higher solubilities and similar surface hydrophobicities; whereas, the fractions produced by the Deak procedure had superior emulsification and foaming properties and similar dynamic viscosity behaviors.