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CHAPTER 5
SOYBEAN PROTEIN CONCENTRATES (SPC)
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5.1 Introduction
Edible soybean protein concentrates are relatively new products. Their availability as commercial products dates from 1959. In the last 30 years or
so, these versatile products have become important ingredients, well accepted by many food industries. In many applications, they simply replace
soy flours. In others, they have specific functions which cannot be performed by soy flours.
Historically,the need for the development of soybean protein concentrates stemmed primarily from two considerations: to increase protein
concentration and to improve flavour.
It is very difficult to avoid the occurrence of the green-beany flavour of soybeans in untoasted full-fat or defatted soy flour, prepared in the
conventional way. Beany flavour is one of the major objectionable characteristics, limiting the use of conventional soy flours. One of the
objectives of the further processing of flours into concentrates is to extract the particular components which are responsible for the bitterness and
beany taste.
As shown in the previous chapter, the maximum level of protein content in soy flour, even after nearly complete removal of hulls and oil, is about
55% (moisture-free basis). In certain applications, such as in meat products, a soybean protein ingredient with a higher percentage of protein is
often preferable.
Soybean protein concentrates normally cost 2 to 2.5 times more than defatted soy flour. Considering the relative protein contents of these two
products , the cost per unit weight of protein is about 80% higher in the concentrate.
The starting material for the production of soy protein concentrates is dehulled, defatted soybean meal with high protein solubility (white flakes).
The concentration of protein is increased by removing most of the soluble non-protein constituents. These constituents are primarily soluble
carbohydrates (mono, di and oligosaccharides), but also some low molecular weight nitrogenous substances and minerals. Normally, 750
kilograms of soybean protein concentrate are obtained from one metric ton of defatted soybean flakes.
There are three major methods for extracting these components in a selective manner, without solubilizing the major protein fractions. These are
not different methods for manufacturing the same product, but each method produces a different type of concentrate, with distinct characteristics
and specific uses. These methods are known as:
* The aqueous alcohol wash process
* The acid wash process
* Heat denaturation/water wash process
5.2 Defintion, compostion, types
The Association of American Feed Control Officials, Inc. (AAFCO), specifies soy protein concentrates as follows:
" 84.12: Soy Protein Concentrate is prepared from high quality sound, clean, dehulled soybean seeds by removing most of the oil and water
soluble non-protein constituents and must contain not less than 70% protein on a moisture free basis."
( from the '89 Soya Bluebook.)
Following is the composition of a typical food-grade soy protein concentrate ( SOLCON, made by Solbar Hatzor Ltd.) as specified by the
manufacturer:
Protein (mfb) .
70% min.
Moisture
8% max.
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Technology of production of edible flours and protein products from soybeans. Chapter 5.
Crude fibre
4.5% max.
Ash
7% max
Particle size
Fat
1% max
15,000/g. max
Salmonella in 200 g.
Negative
E. Coli in 1 g
Negative
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As explained above, there are three basic types of soy protein concentrates, distinguished according to the method used for extraction of the nonprotein solubles. All three types have basically the following proximate composition, on a moisture-free basis:
Protein (Nx6.25)
70%
Insoluble carbohydrates
20%
Ash
5%to 8%
Lipids
1%
Soy protein concentrates are further characterized by their protein solubility index. Soy proteins are rendered insoluble by each of the three
extraction processes. However,it is possible to increase the solubility of the protein in the concentrate by further processing, for example by
neutralization of acid washed concentrate with alkali. Concentrates made by heat denaturation/water leaching processes are irreversibly denatured
and darker in colour. Alcohol-wash concentrate has a low NSI values (10 to 15%) due to denaturation of the protein by the aqueous alcohol. The
molecular changes in the proteins caused by alcohols are, however, different from those resulting from heat denaturation. Thus, alcohol-wash
concentrate retains most of the functional properties ( slurry viscosity, emulsification power etc.) despite its low protein solubility as
determined by the standard NSI or NDI tests.
The dispersibility and functionality of alcohol-wash concentrates can be increased by steam injection or jet-cooking, and improved further by
high-shear homogenization. ( Soy Protein Council 1987).
Much of the characteristic beany flavour is also usually removed by the extraction process. Soybean protein concentrates are relatively bland. The
flatus-producing oligosaccharides of soybean flour,raffinose and stachyose, are also efficiently removed by the solvents used in the production of
concentrates.
Soy protein concentrates are marketed in various forms: granular, flour and spray dried. In addition, texturized concentrates are also available.
These texturized products will be discussed in a separate chapter.
Since some low molecular weight proteins are also extracted along with the sugars, the amino acid composition of the concentrates may differ
slightly from that of the original flour. (Table 5-1).
Table 5.1 Amino acid composition of SCP and soy flour
(grams per 16g. notrogen)
AMINO ACID
Soy flour
Alanine
Arginine
Aspartic acid
Half-cystine
Glutamic acid
Glycine
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Proline
Serine
Threonine
4.0
6.95
11.26
1.45
17.18
3.99
2.60
4.80
6.50
5.70
1.34
4.72
4.72
5.00
4.27
Acid wash
4.86
7.98
12.84
1.40
20.20
4.60
2.64
4.80
7.90
6.40
1.40
5.20
6.00
5.70
4.46
4.03
6.46
11.28
1.36
18.52
4.60
2.59
5.26
8.13
6.67
1.40
5.61
5.32
5.97
3.93
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Technology of production of edible flours and protein products from soybeans. Chapter 5.
Tryptophan
Tyrosine
Valine
1.80
3.40
4.60
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1.60
3.70
5.00
1.35
4.37
5.57
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Technology of production of edible flours and protein products from soybeans. Chapter 5.
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Since the process is based on solid-liquid extraction using water as the solvent, the operations and equipment systems are essentially similar to
those used in the acid-wash process, discussed in the previous paragraph.
5.4 Utilization
5-4-1 Basic considerations
Just as with soy flours, soy protein concentrates are used in food products for their nutritional characteristics or for their functional properties or
for both.
Nutritionally, the attractive features of concentrates include: their high protein content, the near-absence of anti-tryptic and other anti-nutritional
factors, the absence of flatulence and the substantial "dietary fibre" content. The nutritional value of the protein in the concentrates of different
types, expressed as Protein Efficiency Ratio (PER) is slightly lower than that of soy flour protein. (Table 5-2). This is probably due to the slight
fractionation effect of the extraction process, mentioned above.
Table 5.2 Per * value of soy protein products
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Technology of production of edible flours and protein products from soybeans. Chapter 5.
PRODUCT
Soy flour (defatted and toasted)
+ 1.0% Methionine
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2.0 to 2.2
+ 1.5% Methionine
2.5 or higher
1.1 to 1.7
+ 1.5% Methionine
2.0 or higher
6.0 %
Sucrose
0.6 %
2.0 %
Fat
3.0 %
Mono-and di-glycerides
0.1 %
Salt
0.05 %
Water
88.25 %
The SCP is hydrated with water in a high-shear mixer, then all other ingredients, except the fat are added and mixed thoroughly. The mixture is
heated to 65-70oC. The fat (apparently a hydrogenated, well deodorized oil) and flavouring agents are added. The mixture is homogenized, cooled
and packaged.
Non-dairy coffee whiteners can also be made, using the same principle, but different ingredients and proportions.
REFERENCES
ALFA-LAVAL, (1990)
Commercial Communication Alfa-Laval Sharpless Ltd., Camberley, U.K.
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Technology of production of edible flours and protein products from soybeans. Chapter 5.
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Campbell, M.F.; C.W. Kraut; W.C. Yackel and Ho Seung Yang (1985).
"Soy Protein Concentrates", in "New Protein Foods", A.M. Altschul and H.L. Wilke, Editors. Vol. 5, p. 301. Academic Press, Inc. Orlando,
Florida.
Ohren, J.A. (1981)
Process and Product Characteristics for Soya Concentrates and Isolates. J. Amer. Oil Chem. Soc. 58: 333
Sair, L. (1959)
U.S.Patent 2,881,076
SOLBAR HATZOR (1991)
Commercial Communication Solbar Hatzor Ltd., Ashdod, Israel.
Soy Protein Council (1987)
"Soy Protein Products, Characteristics, Nutritional Aspects and Utilization."Soy Protein Council, Washington DC
Soya Bluebook (1989)
Soyatech, Inc. Bar Harbor, ME.
Waggle, D.H., C.D. Decker and C.W. Colar (1981)
Soya Products in Meat, Poultry and Seafood J. Amer. Oil Chem. Soc. 58: 341
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