Effects of replacing fishmeal with soybean protein concentrate (SPC) on growth, blood biochemical indexes, non-specific immune enzyme activity, and nutrient apparent digestibility for juvenile Litopenaeus vannamei

Abstract A new process for the preparation of soybean protein concentrate (SPC) by directly extracting full-fat soy flour with a mixture of hexane and aqueous ethanol was established. Compared with conventional methods, it has some advantages, such as saving energy and reducing protein denaturation caused by heat action during solvent recovery, because this process saves one step of solvent recovery. The effects of aqueous ethanol concentration and the mixure ratio (hexane to ethanol) on the degree of protein denaturation and product quality were investigated, on the basis of which the orthogonal tests were performed. The optimum technical parameters were obtained by analyzing the results of the orthogonal tests with statistical methods. We found that SPC can be obtained by extracting full-fat soy flour under the following conditions: mixture ratio hexane: 90% ethanol, 9:1, v/v; extraction temperature, 45°C; ratio of solid to solvents, (1:2 w/v); and 5 repeated extractions (15 min each time). The results of quality analysis showed that solubility of the product was improved significantly [nitrogen solubility index (NSI) 46.6%] compared with that for ethanol washing of protein concentrate (NSI 8.7%).

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Long-term stability of compression-molded soybean protein concentrate films stored under specific conditions

Food Chemistry ◽

10.1016/j.foodchem.2017.08.069 ◽

2018 ◽

Vol 243 ◽

pp. 448-452 ◽

Cited By ~ 7

Author(s):

Emiliano M. Ciannamea ◽

Juan P. Espinosa ◽

Pablo M. Stefani ◽

Roxana A. Ruseckaite

Keyword(s):

Soybean Protein ◽

Protein Concentrate ◽

Term Stability ◽

Long Term Stability ◽

Soybean Protein Concentrate

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The effect of diets containing soybean meal, soybean protein concentrate, and soybean protein isolate of different oligosaccharide content on growth performance and gut function of young turkeys

Poultry Science ◽

10.3382/ps.2009-00066 ◽

2009 ◽

Vol 88 (10) ◽

pp. 2132-2140 ◽

Cited By ~ 38

Author(s):

J. Jankowski ◽

J. Juskiewicz ◽

K. Gulewicz ◽

A. Lecewicz ◽

B.A. Slominski ◽

...

Keyword(s):

Growth Performance ◽

Soybean Meal ◽

Soybean Protein ◽

Protein Isolate ◽

Protein Concentrate ◽

Soybean Protein Isolate ◽

Gut Function ◽

Soybean Protein Concentrate

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Research on the parameters of producing filamentous textured soybean protein with soybean protein isolated and soybean protein concentrate

MATEC Web of Conferences ◽

10.1051/matecconf/201823804006 ◽

2018 ◽

Vol 238 ◽

pp. 04006

Author(s):

Aiping Fei ◽

Xiaoliang Hao ◽

Junyu Jiang ◽

Yong Wang ◽

Yingxue Teng ◽

...

Keyword(s):

Feed Rate ◽

Protein Production ◽

Rotation Speed ◽

Raw Materials ◽

Soybean Protein ◽

Protein Concentrate ◽

Screw Speed ◽

Soybean Protein Concentrate

Textured soybean protein (TSP) is a product made from cooking and extrusion of soybean protein, which has been widely used in food, feed and other industries. This text made soybean protein isolated (SPI) and soybean protein concentrate (SPC) as the raw materials to produce filamentous protein production. By experiment, the influence of puffing temperature, screw speed and feed rate on the quality of the protein products was studied. Finally it was concluded that when the temperature of the barrel was 152 °C, the screw rotation speed was 119 rpm, the feed rate was 0.426 kg/min, the TSP product had the biggest expansion degree.

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