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Investigation into the Coagulating Properties of Acid and Enzyme Coagulated Soy Protein Precipitate

DOI: 10.5923/j.fph.20120205.02

Keywords: Soybeans, Soymilk, Coagulation, Soy Protein

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Precipitation is widely used in processing of biological products, such as proteins. The coagulating properties of Sodom apple juice, vinegar, lemon juice and rennet as coagulants of soy protein precipitate from soymilk at different temperature were investigated. Soymilk was produced using the hot grind method. The studied coagulants were used to precipitate soy protein from the produced milk at different temperature respectively. The coagulation time was observed to decrease with increasing temperature, with 100℃ giving the best time. The pH of the coagulated proteins was observed to decrease with increasing temperature with the optimal pH observed at 70℃ for all the coagulants. No significant difference was observed on the effect of coagulating temperatures on the yield of coagulated soy protein precipitate. Results from this study indicate that optimum coagulating activities can be achieved between 70- 80℃. However, the yields by the studied coagulants are not affected by temperature. Thus, implying that temperature modulate the coagulating activities, pH and not yields of the coagulants. Therefore, production at 70 – 80℃ will give the best soy protein quality.


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