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ULTRAFILTRATION OF SOYBEAN WATER EXTRACTS: PROCESSING CHARACTERISTICS AND YIELDS
Author(s) -
OMOSAIYE O.,
CHERYAN M.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03438.x
Subject(s) - ultrafiltration (renal) , chemistry , chromatography , phytic acid , extraction (chemistry) , membrane , adsorption , volume (thermodynamics) , trypsin , food science , biochemistry , organic chemistry , physics , quantum mechanics , enzyme
Water extracts of whole soybeans were obtained as described previously (JFS 43: 354) and processed in a hollow fiber ultrafiltration unit equipped with the XM‐50 membrane. Protein and fat concentration increased linearly with volume concentration ratio (VCR) as expected for rejected components, although some losses were evident probably due to membrane adsorption. Amount of ash in retentate was reduced by 55%, indicating some binding with proteins. Protein coefficients of 0.9 or better could be easily obtained. Trypsin inhibitor activity of final product was reduced by 79%, mostly due to heat treatments during extraction. Final product assayed typically 60% protein, 34% fat, 2.8% ash (dry basis) and was very low in oligosaccharides and phytic acid.