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Soy Protein Concentrates by Ultrafiltration
Author(s) -
Kumar N.S. Krishna,
Yea M.K.,
Cheryan M.
Publication year - 2003
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.1365-2621.2003.tb05759.x
Subject(s) - diafiltration , ultrafiltration (renal) , chemistry , soy protein , chromatography , suspension (topology) , membrane , food science , biochemistry , microfiltration , mathematics , homotopy , pure mathematics
Soybean protein concentrates were produced by ultrafiltration with a commercial 4‐in spiral wound module with a polyvinylidene difluoride membrane. With soy flour suspensions of 2% total solids (TS), protein content could be increased from 50% (dry basis) to 67% by ultrafiltration and/or diafiltration. Soluble sugars could be removed almost completely, but ash content of retentate solids did not decrease significantly. Higher protein contents would require removal of some of the fiber and/or manipulation of the feed environment to reduce solute‐solute interactions. Protein yields were 90%. Flux decreased from 78 L/m 2 /h (LMH) with 2% TS soy flour suspension to 22 LMH at 17% TS.