Thesis
Functional properties and allergenicity of low molecular weight protein fractions recovered from EAEP of soybeans
Master of Science (M.S.), Drexel University
Jun 2018
DOI:
https://doi.org/10.17918/3ndv-qr91
Abstract
Food waste leads to wastage of food resources and severe environmental problems, such as land depletion, water pollution, and greenhouse gas emissions. In addition, certain disposal standards need to be achieved before discarding, non-biodegradable and materials harmful to the environment. Therefore, appropriate utilization of food waste will help divert food waste from landfills and reduce environmental damages at the same time. Enzyme-assisted aqueous extraction process (EAEP) is an environmentally friendly oil extraction process, but the extension of this process is limited due to the high enzyme costs. Soybean EAEP wastes, soy skim, is a rich protein source. The aim of this study was to characterize soy skim and evaluate its functional properties and allergenicity. Soy skim was analyzed for sugar composition, protein and moisture content. Taste profile of soy skim was determined using e-tongue and allergenicity of different soy skim fractions (>10, 10-5, 5-3, and <3 kDa) was estimated using enzyme-linked immunosorbent assay (ELISA). Functional properties of soy skim were estimated by studying the effect of pH (pH 3, pH 5, pH 7, pH 10) and temperature (20°C, 50°C, 70°C, 90°C), on protein solubility, Surface hydrophobicity (H0), of soy skim was determined using fluorescence method, and emulsification properties (emulsifying activity index, creaming inhibition, emulsion stability) compared with two commercial products, soy protein isolate and soy protein concentrate. Protein content of soy skim is 43.8 mg/mL with majority of the proteins having molecular weights lower than 25 kDa; 3-5 kDa fraction has the lowest allergen level than the other sample fractions. Protein in soy skim were found to stable in neutral environment compared to acid environment. Soy skim has higher richness and umami flavor, and lower bitterness and astringency levels compared to soy protein isolate, soy protein acid hydrolysate, and soy protein concentrate. Soy skim has high emulsion stability but low emulsifying activity. These desired sensory and functional properties of soy skim indicate potential of soy skim as a high value food ingredient.
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Details
- Title
- Functional properties and allergenicity of low molecular weight protein fractions recovered from EAEP of soybeans
- Creators
- Peiran Lu - DU
- Contributors
- Jasreen Sekhon (Advisor) - Drexel University (1970-)
- Awarding Institution
- Drexel University
- Degree Awarded
- Master of Science (M.S.)
- Publisher
- Drexel University; Philadelphia, Pennsylvania
- Number of pages
- xi, 47 pages
- Resource Type
- Thesis
- Language
- English
- Academic Unit
- Center for Food and Hospitality Management (2017-2019); Drexel University
- Other Identifier
- 8832; 991014632170404721