Preparation and functional properties of protein from heat-denatured soybean meal assisted by steam flash-explosion with dilute acid soaking

The combined pretreatment of heat-denatured soybean meal using steam flash-explosion (SFE) with sulfuric-acid soaking was investigated to prepare protein from soybean meal. When soybean meal was pretreated by SFE at 1.8 MPa, 2.2 MPa for 8 min and at 2.0 MPa for 8 min and 10 min, combined with 0.9% sulfuric-acid soaking, the extraction yield of protein increased to 67.72%, 70.54%, 69.47% and 71.21% respectively, compared to untreated soybean meal. Scanning electron micrograph of pretreated samples showed the structural disruption of soybean meal. After pretreatment, the protein yield was improved, while protein content of soy protein isolate (SPI) decreased slightly. The functional properties of SPI from pretreated soybean meal were all improved compared to untreated soybean meal and the relationship between functional properties and the changes of surface hydrophobicity of SPI was discussed. The emulsification properties and fat-binding capacity of pretreated SPI were superior to those of SPI prepared from white flakes.