Ke Liu

Document Type

Thesis - University Access Only

Award Date

1995

Degree Name

Master of Science (MS)

Department / School

Chemistry and Biochemistry

First Advisor

David Lewis

Abstract

Soy protein isolates (SPI) are one of the most refined soy protein products. They have many applications as food ingredients. A modified manufacturing technique for SPI production was developed. The Hydrothermal Cooking (HTC) was used before the traditional extraction step. Effects of HTC processing and extraction conditions on SPI yields and their functional and nutritional properties were studied. Under certain conditions, this technique increased SPI yields about 40% compared with the traditional method. This technique also greatly improved digestibility by decreasing the amount of trypsin inhibitors. Furthermore, the technique allowed the extraction to be carried out at a lower pH without significantly affecting the yields. The foaming and emulsifying properties of SPI produced by this technique were also acceptable.

Library of Congress Subject Headings

Soy proteins
Soybean -- Processing

Format

application/pdf

Publisher

South Dakota State University

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Rights Statement

In Copyright