2011•Journal of Henan University of TechnologyRequires access

EFFECTS OF PHOSPHOLIPIDS IN LOW TEMPERATURE SOYBEAN MEAL ON PROTEIN EXTRACTION RATE

Junyi Gai

Abstract

In this paper,we separated the protein components 7S,11S and olesion from the soybean protein extract by three-step acid precipitation,compared the contents of lipids in the protein components of two kinds of low-temperature soybean meal,and analyzed the residual content of lipids in the low-temperature soybean meal and the effect of the lipids on the protein solubility in the low-temperature soybean meal.The results indicated that the residual lipids were disadvantageous for the protein extraction from the low-temperature soybean meal.

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Key concepts: Soybean meal, Chemistry, Extraction (chemistry), Meal, Food science, Chromatography, Solubility, Precipitation