Functional, nutritional and flavor characteristic of soybean proteins obtained through reverse micelles

- Proteins using RMs had favourable solubility, emulsifying, foaming, water and oil absorption.
- RMs had a reduction significant sensory beany and grassy flavor in proteins.
- Nutrition of soybean proteins using RMs was partially improved.
- Reverse micelles have potential as extraction technology in food to improve ingredient quality.

The functional, nutritional and flavor characteristics of soybean proteins obtained through reverse micelles (RMs) were investigated, and compared with proteins separated by alkaline extraction and isoelectric precipitation (AEIP). The results showed that nitrogen solubility index, oil absorption capacity, foaming capacity, foaming stability, emulsifying capacity and emulsifying stability were found to be higher in the soybean proteins obtained through RMs (those values were 96.9%, 2.57 g/g, 131.65%, 84.33%, 81.71% and 82.26%, respectively) than in proteins obtained through AEIP (those values were 88.8%, 2.06 g/g, 112.32%, 57.15%, 50.94% and 51.22%, respectively), while water holding capacity decreased by 8.82%. Some individual amino acid contents in two proteins were different, some were similar, but the total amino acid content, EAA, AAS and BV(82.50%, 27.91, 115 and 92.67, respectively) of proteins using RMs were higher than those (79.31%, 26.36, 108 and 85.86, respectively). The flavor compounds in two type proteins were analyzed by GC-MS. A total of 15 different flavor compounds in the soybean proteins obtained through RMs were identified, while 22 different flavor compounds were identified in soybean proteins obtained through AEIP. The total flavor compounds in soybean proteins obtained through RMs was higher than that of AEIP, the percent ratio of hexanal to total volatiles recovery was lower. These results indicated that reverse micelles could improve the functional, nutritional and flavor properties of soybean proteins.

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