Affiliation:
1. College of Food Science and Nutritional Engineering China Agricultural University No.17 Qinghua East Road Beijing 100083 China
2. Hebei University of Science and Technology No. 26 Yuxiang Street Shijiazhuang Hebei China
Abstract
SummaryIn recent years, the markets for plant‐based products and plant protein have experienced a remarkable global expansion. The demand for plant‐based products, ranging from meat substitutes and dairy alternatives to plant‐based snacks and beverages, has surged exponentially. Soy protein, among all the plant protein resources, held a significant market share in the plant‐based industry, reflecting its popularity and widespread use. The selection of an appropriate soy fractionation process is essential for the development of cleaner and more sustainable soy‐based food products. This study compared three different soy protein fractions (SPFs) obtained through mild fractionation processes, each with unique chemical compositions and functionalities. Aqueous ethanol washing process resulted in the fractions with the highest protein purity and water holding capacity, while the simplified aqueous extraction method coupled with either an alkaline solubilisation step (SAE‐Alkaline) or an acid precipitation step (SAE‐Acid) yielded protein fractions with superior solubility, thermal stability, and gel strength. The choice of fractionation route has significant implications for the production of protein‐rich ingredients, and prioritising sustainable processing methods can contribute to the development of innovative and environmentally friendly soy‐based foods.