STUDIES ON PROTEIN PRODUCTS FROM SOYBEAN

Soy protein concentrates are made from defatted soy protein flakes by various methods of dispersion in solvents such as water, dilute acids or aqueous alcohols. Undesirable soluble carbohydrates and inhibitors are eliminated by these processing methods and the protein content of the soy protein concentrate is increased to at least 70%. The resultan t high level of thermal energy produces strong association/dissociatio n reactions and thus leads to protein breakdown. This heat-determined denaturing and partial opening up of the protein is needed for the dev elopment of the soy protein network or gelling and thus also for the b asic functional properties of the soy protein. Remodelling processes o f this kind during manufacture can only be observed by means of electr on microscopy.