ArticleFoods (Basel, Switzerland)2021
Characteristics of Soy Protein Prepared Using an Aqueous Ethanol Washing Process.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Precipitation and recovery of soy protein extracted in natural deep eutectic solvents: Emphasizing solvent reusability for sustainable processing.Food chemistry: X · 2026Article
- The improvement role of peanut roasting conditioning before oil extraction on protein functional properties.Food chemistry: X · 2026Article
- Impact of Supercritical COFoods (Basel, Switzerland) · 2025Article
- Advancements in plant based meat analogs enhancing sensory and nutritional attributes.NPJ science of food · 2024Review
- The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure.Molecules (Basel, Switzerland) · 2023Review
- Partial characterization of canola (Heliyon · 2023Article
- Initial Formulation of Novel Peanut Butter-like Products from Glandless Cottonseed.Foods (Basel, Switzerland) · 2023Article
- Evaluation of a low-resource soy protein production method and its products.Frontiers in nutrition · 2023Article
- Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria.Molecules (Basel, Switzerland) · 2022Article
- Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels.Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors.
Funding
Abstract
Currently, the predominant process for soy protein concentrate (SPC) production is aqueous ethanol washing of hexane-extracted soy meal. However, the use of hexane is less desired, which explains the increased interest in cold pressing for oil removal. In this study, cold-pressed soy meal was used as the starting material, and a range of water/ethanol ratios was applied for the washing process to produce SPCs. Washing enriched the protein content for the SPCs, regardless of the solvent used. However, we conclude that washing with water (0% ethanol) or solvents with a high water/ethanol ratio (60% and above) can be more advantageous. Washing with a high water/ethanol ratio resulted in the highest yield, and SPCs with the highest protein solubility and water holding capacity. The water-only washed SPC showed the highest viscosity, and formed gels with the highest gel strength and hardness among all the SPCs at a similar protein concentration. The variations in the functionality among the SPCs were attributed to protein changes, although the effects of non-protein constituents such as sugar and oil might also be important. Overall, the aqueous ethanol washing process combined with cold-pressed soy meal created SPCs comparable to commercial SPC in terms of composition, but with varied functionalities that are relevant for novel soy-food developments.
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