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Soy protein products: processing and use

E W Lusas1, M N Riaz

  • 1Food Protein Research and Development Center, Texas A&M University, College Station 77843-2476.

The Journal of Nutrition
|March 1, 1995
PubMed
Summary
This summary is machine-generated.

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Soy protein products, including flours, concentrates, and isolates, are key ingredients in many foods. These versatile soy ingredients offer functional benefits and nutritional value in various applications.

Area of Science:

  • Food Science
  • Nutritional Science
  • Biochemistry

Background:

  • Soy protein products are primarily used as ingredients in formulated foods.
  • They are categorized into four main types based on processing and composition.

Purpose of the Study:

  • To outline the different categories and processing methods of soy protein products.
  • To highlight the functional properties and applications of soy protein ingredients.

Main Methods:

  • Soybeans are processed into defatted flours, protein concentrates, and protein isolates through methods like hexane extraction, ethanol extraction, and alkali extraction.
  • Full-fat soy products, dried soyfoods (e.g., soy milk, tofu), and mixtures with other ingredients are also produced.
  • Texturized soy protein products are manufactured via extrusion and spinning.

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Main Results:

  • Soy protein flours contain approximately 50-54% protein.
  • Soy protein concentrates have 65-70% protein.
  • Soy protein isolates contain over 90% protein.
  • Soy protein ingredients provide functional properties like water/fat absorption, emulsification, aeration, and heat setting.

Conclusions:

  • Soy protein products are diverse, ranging from basic flours to highly purified isolates.
  • Their functional properties make them valuable ingredients in a wide array of food applications.
  • Soy proteins enhance the nutritional profile, particularly the essential amino acid content, of compounded foods.