Introduction to soy protein concentrate


Soybean protein concentrate (SPC) is a product of further processing of soybeans. Compared with ordinary soybean meal, its crude protein content is about 30% higher. Since the industrial production of SPC in the 1950s, it has been widely used in the food and feed industry.

1. Definition

Soy protein concentrate (SPC) refers to using soybeans as raw materials and removing the oil and low-molecular soluble non-protein components in soybeans through processing techniques such as crushing, peeling, extraction, separation, washing, and drying. After separation (mainly soluble sugar, ash, gliadin and various odor substances, etc.), the prepared soy protein product contains more than 65% (dry basis) protein.

2. Processing process

After extraction, low-temperature desolvation of soybean meal is preferred. High-temperature leaching of the meal can also be used, but the yield is low and the quality is poor.

The current methods for producing concentrated protein include moist heat extraction, dilute acid extraction, alcohol washing, ultrafiltration and membrane separation.

1) Moist heat extraction method

The wet heat extraction method was eliminated due to the poor flavor, color and functional properties of the extracted soy protein concentrate.

2) Dilute acid precipitation method

Utilizing the principle that the soybean meal powder leaching liquid has the lowest protein solubility at the isoelectric point (pH 4.3-4.5) state, the insoluble proteins and polysaccharides are separated from the soluble carbohydrates and low-molecular proteins by centrifugation, and then neutralized, concentrated, and dried and dehydrated. Concentrated protein powder is obtained.

This method can remove the fishy smell of soybeans at the same time. The dilute acid precipitation method produces concentrated protein powder. The protein has good water solubility (high PDI value), but it consumes a lot of acid and alkali, has a low protein yield, and has poor overall benefits.

3) Alcohol washing method

Using the principle that soluble protein has the lowest solubility when the alcohol concentration is 60% to 65%, the alcohol solution is mixed with the low-temperature desolubilized meal to wash the soluble sugars, ash and alcohol-soluble proteins in the meal. The alcohol solution is then separated by filtration, and alcohol and sugar are recovered. The slurry is dried to obtain concentrated protein powder. The protein powder produced by this method has better color and flavor, and less protein loss.

4) Ultrafiltration method

Ultrafiltration is a new method that has just begun to be explored. The soybean protein concentrate produced by it has good functional properties and a high protein yield, but the product cannot be dried.

5) Membrane separation method

The membrane separation method uses an ultrafiltration membrane to remove sugar to obtain concentrated protein, and a reverse osmosis membrane to dehydrate and recover water-soluble low-molecular proteins and sugars. No wastewater treatment engineering is required during production, and the product has a high nitrogen solubility index (NS).

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Use of soy silk drawing protein

图片
The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
阅读全文

How to use enzyme technology to modify soy protein?

图片
 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced. (1)Injectable protein isolate :  The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness. Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range. The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and
阅读全文