MODIFIED SOY PROTEIN AS A NOVEL FUNCTIONAL FOOD INGREDIENT

Authors: Kwanyuen, Prachuab; CAMP, GRACE - NC STATE UNIVERSITY; DAUBERT, CHRISTOPHER - NC STATE UNIVERSITY

Submitted to: World Conference on Oilseed and Edible Oil Processing
Publication Type: Abstract Only
Publication Acceptance Date: 7/15/2006
Publication Date: 8/14/2006
Citation: Kwanyuen, P., Camp, G., Daubert, C. 2006. Modified soy protein as a novel functional food ingredient. World Conference & Exihibition on Oilseed and Vegetable Oil Utilization. Abstract: 9, 2006.

Interpretive Summary:

Technical Abstract: Since the market of food ingredients is very competitive, the functionality of soy protein must be improved or redesigned for specific food applications by either physical or chemical modification. Unlike modified starch, soy protein does not naturally impart instantaneous and significant stability to food formulations, limiting its application in many products. Physical modification of soy protein to increase its functionality has been established using thermal denaturation, followed by cooling and drying of the modified soy protein into a powdered form. Once processed, the modified soy protein displayed the instantaneous thickening capability, mimicking the behavior of a pregelatinized starch. The enhanced functionality of the modified soy protein was attributed primarily by hydrophobic interactions and hydrogen bonding with evidence of disulfide exchanges taken place during the protein modification. During preliminary experiments, protein concentration prior to thermal denaturation was also found to be critical for protein/protein interaction and intermolecular network formation. This modified soy protein could be used to replace other hydrocolloids, primarily starch and carrageenan in food system, while delivering an excellent nutritional benefit.