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Production of Okara and Soy Protein Concentrates Using Membrane Technology

Vishwanathan, K. H. and Govindaraju, K. and Vasudeva, Singh and Subramanian, R. (2011) Production of Okara and Soy Protein Concentrates Using Membrane Technology. Journal of Food Science, 76 (1). E158-E164.

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Microfiltration (MF) membranes with pore sizes of 200 and 450 nm and ultrafiltration (UF) membranes with molecular weight cut off of 50, 100, and 500 kDa were assessed for their ability to eliminate nonprotein substances from okara protein extract in a laboratory cross-flow membrane system. Both MF and UF improved the protein content of okara extract to a similar extent from approximately 68% to approximately 81% owing to the presence of protein in the feed leading to the formation of dynamic layer controlling the performance rather than the actual pore size of membranes. Although normalized flux in MF-450 (117 LMH/MPa) was close to UF-500 (118 LMH/MPa), the latter was selected based on higher average flux (47 LMH) offering the advantage of reduced processing time. Membrane processing of soy extract improved the protein content from 62% to 85% much closer to the target value. However, the final protein content in okara (approximately 80%) did not reach the target value (90%) owing to the greater presence of soluble fibers that were retained by the membrane. Solubility curve of membrane okara protein concentrate (MOPC) showed lower solubility than soy protein concentrate and a commercial isolate in the entire pH range. However, water absorption and fat-binding capacities ofMOPC were either superior or comparable while emulsifying properties were in accordance with its solubility. The results of this study showed that okara protein concentrate (80%) could be produced using membrane technology without loss of any true proteins, thus offering value addition to okara, hitherto underutilized.

Item Type: Article
Uncontrolled Keywords: functional properties, microfiltration, okara protein concentrate, soy protein concentrate, ultrafiltration
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
Divisions: Food Engineering
Grain Science and Technology
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2011 07:22
Last Modified: 27 Oct 2018 10:30
URI: http://ir.cftri.res.in/id/eprint/9932

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