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Published on: November 9, 2016
Reducing the residual oil body content in soy protein isolate (SPI) through pH regulation and studying the changes in
Merga Nagassa1, Shudong He2, Shuyun Liu2
1School of Food and Biological Engineering, Engineering Research Center for Bio-processing, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China; Holeta Polytechnic College, P.O. Box 11, Holeta, Ethiopia.
Abstract:
The presence of residual oil bodies (OB) in soy protein isolate (SPI) strongly affects its flavor and functional properties. This study aimed to reduce OB content through pH adjustment (3.5, 6.8, 8.5, and 10.0), followed by centrifugation, and to evaluate changes in physicochemical properties, flavor, and functionality. Samples were stored under different temperatures to assess flavor stability. Flavor characteristics were analyzed using gas chromatography-mass spectrometry (GC-MS) and sensory evaluation, while functional properties included solubility, emulsification, foaming, and gelation. Results showed a significant reduction in OB, with pH 6.8 being the most effective. This decreased fat and protein co-oxidation by 29.2% and 46.2%, respectively, and reduced off-flavor intensity by 12.1% during storage, while maintained or partially improving functional properties. Overall, pH-regulated residual oil bodies reduction (OBR) effectively enhances SPI flavor quality and functionality.
