-Protein Concentrates Membrane Technology

Isolated soy-protein products are useful for food ingredients because they provide solubility, water binding, fat adsorption, emulsification, viscosity, gelation, foaming, adhesion and cohesion, texturization, and flavor formation. Soy-protein concentrates (SPCs) and soy (SPIs) are the representative soy Conventionally, SPCs and SPIs have been produced by removing non-protein portions such as oil, soluble sugars, and minerals using dissolving solvents or different pH conditions. However, these extraction methods induce protein denaturation that negatively affects the soybean protein. An alternative method of soy using membrane technology, has been proposed to produce SPCs and SPIs. The ultrafiltration (UF) method has attracted considerable interest because the major soy protein is retained by the membrane, while the soluble carbohydrates permeate the membrane. Recently, electro been combined with UF and diafiltration technology, and the nanofiltration (NF) and reverse osmosis (RO) systems can be applied to increase protein yield by recovery of significant amounts of small molecular protein, which is permeated with UF. This review paper summaries the types, properties, and preparation methods of soy protein products and comparison of their production with conventional methods and advanced membrane technology.