NDLI: Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent

Content Provider	Springer Nature Link
Author	Kang, Sung Won Rahman, M. Shafiur Kim, Ah Na Lee, Kyo Yeon Park, Chan Yang Kerr, William L. Choi, Sung Gil
Copyright Year	2017
Abstract	Defatted soy flour is a potential source of food protein, amino acids, ash and isoflavones. The supercritical carbon dioxide (SC-CO$_{2}$) and a traditional organic solvent extraction methods were used to remove fat from soy flour, and the quality characteristics of a control soy flour (CSF), defatted soy flour by SC-CO$_{2}$ (DSFSC-CO$_{2}$) and defatted soy flour by an organic solvent (DSF-OS) were compared. The SC-CO$_{2}$ process was carried out at a constant temperature of 45 °C, and a pressure of 40 MPa for 3 h with a CO$_{2}$ flow rate of 30 g/min. The DSFSC-CO$_{2}$ had significantly higher protein, ash, and amino acids content than CSF and DSF-OS. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis demonstrated that CSF and DSFSC-CO$_{2}$ had protein bands of similar intensity and area that indicated no denaturation of protein, whereas DSF-OS showed diffuse bands or no bands due to protein denaturation. In addition to higher nutritional value and protein contents, DSFSC-CO$_{2}$ showed superior functional properties in terms of total soluble solids content, water and oil absorption, emulsifying and foaming capacity. The SC-CO$_{2}$ method offers a nutritionally and environmentally friendly alternative extraction processing approach for the removal of oil from high-protein food sources. It has a great potential for producing high-protein fat-free, and low-calorie content diet than the traditional organic solvent extraction method.
Starting Page	2485
Ending Page	2493
Page Count	9
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	54
Issue Number	8
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2017-05-29
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Defatted soy flour Quality characteristics Supercritical carbon dioxide Organic solvent Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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