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Preparation and properties of protein isolate from hexane-acetic acid treated commercial soybean meal.

Bhagya, Swamylingappa and Hemmige, Srinivas (1994) Preparation and properties of protein isolate from hexane-acetic acid treated commercial soybean meal. Journal of Agricultural and Food Chemistry, 42 (12). 2907-2911, 30 ref..

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Protein isolates were extracted from commercial soy meal treated with hexane containing 3% acetic acid at 28 and 58C. The sensory, physicochemical, and functional characteristics of the spray-dried isolates were determined. Protein yield of isolates from untreated control meal was 66%, while that of isolate from treated meals decreased by 12-18.2%. Trypsin inhibitor activity (52 U/mg of protein) of isolates was reduced significantly compared to that of its corresponding meal (138 U/mg of protein). Sensory evaluation studies showed a 66% reduction in beany flavour in treated isolates. In gel electrophoresis, the isolate from meal treated at 58C showed dissociation and aggregation; fluorescence measurements indicated quenching due to unfolding of the protein molecule. At pH 7.0, the nitrogen solubility of isolate from the meal treated at 58C was higher (95%) than that of other isolates (82-85%). Higher fat absorption values were observed for both treated isolates, but isolates from meal treated at 58C had superior emulsifying properties. However, there was no change in foaming capacity values. It is suggested that use of higher temp. (58C) for extraction improves functional properties of the isolates.

Item Type: Article
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Protein Chemistry and Technology
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2009 06:04
Last Modified: 28 Dec 2011 10:01
URI: http://ir.cftri.res.in/id/eprint/7896

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