Research on the parameters of producing filamentous textured soybean protein with soybean protein isolated and 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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Antifungal Soybean Protein Concentrate Adhesive as Binder of Rice Husk Particleboards

Polymers ◽

10.3390/polym13203540 ◽

2021 ◽

Vol 13 (20) ◽

pp. 3540

Author(s):

Andrés Larregle ◽

Mayra Chalapud ◽

Florencia Fangio ◽

Emiliano M. Ciannamea ◽

Pablo M. Stefani ◽

...

Keyword(s):

Rice Husk ◽

Soybean Protein ◽

Aqueous Dispersion ◽

Modulus Of Rupture ◽

Protein Concentrate ◽

The Stability ◽

Soybean Protein Concentrate ◽

Potential Use

The aim of this research was to prepare an antifungal soybean protein concentrate (SPC) adhesive containing carvacrol (CRV) as a bioactive agent able to delay the attack of molds and yeast during storage of SPC adhesive at 4 °C as water-based systems. CRV was incorporated in SPC slurry at 0.5% v/v (~10 times its minimum inhibitory concentration against Aspergillus terreus, used as model fungus), to ensure its long-term action. CRV scarcely altered the thermal properties, structure and apparent viscosity of SPC adhesive. Active SPC aqueous dispersion was microbiologically stable for at least 30 days at 4 °C where the colonization begins, while control SPC was visually colonized from the second day. Rice husk (RH) particleboards of density ~900 kg/m3 were manufactured using the active SPC stored for 0, 10, 20, and 30 days as a binder. Modulus of elasticity, modulus of rupture and internal bond of RH–control SPC (without CRV) panels were 12.3 MPa, 2.65 GPa and 0.27 MPa, respectively, and were statistically unaltered compared with those obtained with fresh SPC, regardless of the presence of CRV or the storage time. This last implies that active SPC should not necessarily have to be prepared daily and/or be used immediately after its preparation. Since it is microbiologically stabilized, it can be store at least for 30 days, ensuring the stability of the protein. The quality of the adhesive was evidenced by the consistent properties of the adhesive, expanding its potential use and commercialization.

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Bonding Quality of Chemically-Modified Soybean Protein Concentrate-Based Adhesives in Particleboards from Rice Husks

Journal of the American Oil Chemists Society ◽

10.1007/s11746-012-2058-2 ◽

2012 ◽

Vol 89 (9) ◽

pp. 1733-1741 ◽

Cited By ~ 12

Author(s):

E. M. Ciannamea ◽

J. F. Martucci ◽

P. M. Stefani ◽

R. A. Ruseckaite

Keyword(s):

Soybean Protein ◽

Protein Concentrate ◽

Rice Husks ◽

Bonding Quality ◽

Chemically Modified ◽

Soybean Protein Concentrate

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A New Process for Preparation of Soybean Protein Concentrate with Hexane-Aqueous Ethanol Mixed Solvents

Journal of AOAC International ◽

10.1093/jaoac/88.4.1217 ◽

2005 ◽

Vol 88 (4) ◽

pp. 1217-1222 ◽

Cited By ~ 5

Author(s):

Wei-Nong Zhang ◽

Da-Chuan Liu

Keyword(s):

Aqueous Ethanol ◽

Protein Denaturation ◽

Soybean Protein ◽

Soy Flour ◽

Solvent Recovery ◽

Protein Concentrate ◽

New Process ◽

Full Fat Soy Flour ◽

Soybean Protein Concentrate ◽

Orthogonal Tests

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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