Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein

Plant-based diets with sufficient calcium (Ca) supplements are needed to protect the body from Ca deficiencies. The enrichment of protein ingredients during fractionation can provide a new route increase content in plant-based products. We, therefore, investigated if partial replacement NaOH by Ca(OH)2 neutralization step process affects functional properties protein-rich fractions. and oil obtained soy fractions (SPFs) were not affected use Ca(OH)2. Moreover, when SPF was lower than certain threshold value (6.5 mg Ca/g protein), conformation did change significantly. Higher SPF, however, led larger particle size, higher thermal stability, NSI WHCP values, weaker gel networks. Thus, any addition changes proteins significantly, which alter applicability food Nonetheless, this study showed that Ca(OH)2, is possible without strongly influencing properties.