Soy protein isolate process

 Abstract: As a food additive, soy protein isolate is widely used in various food systems. The successful application of soy protein isolate is that it has a variety of functional properties. Functional properties are the most important physical and chemical properties of soy protein isolate, such as gelation, emulsification, color protection, viscosity, etc. This article mainly focuses on a preparation process of soybean protein.

Keywords: soy protein isolate, separation process, influencing factors, equipment 

Foreword: Soy protein isolate is an important plant protein product. In addition to nutritional value, it also has many important functional properties. These functional properties are of great value for the application of soybean protein in food. The functional properties of soy protein can be classified into three categories: one is the hydration property of the protein (depending on the protein-water interaction), the second is the property related to protein-protein interaction, and the third is the surface property. Hydration properties include: water absorption and retention, wettability, swelling, adhesion, dispersibility, solubility and viscosity. The interaction between protein molecules is of practical significance when soy protein undergoes precipitation, gelation, and the formation of various other structures (such as gluten). Surface properties mainly refer to emulsifying properties and foaming properties.

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