Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions
► The lowest phosphorus to protein ratio was obtained for 0.06M KCl/pH 9.0/25°C extraction. ► Water soy extracts were more prone to membrane fouling than 0.06M KCl soy extracts. ► Isolate with total phosphorus to protein ratio as low as 4.4mg P/g protein d.b. was obtained. The content of the antinut...
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| Veröffentlicht in: | Journal of food engineering 2013-01, Vol.114 (2), p.221-227 |
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| creator | Lai, Yung Priscilla Mondor, Martin Moresoli, Christine Drolet, Hélène Gros-Louis, Michel Ippersiel, Denis Lamarche, François Arcand, Yves |
| description | ► The lowest phosphorus to protein ratio was obtained for 0.06M KCl/pH 9.0/25°C extraction. ► Water soy extracts were more prone to membrane fouling than 0.06M KCl soy extracts. ► Isolate with total phosphorus to protein ratio as low as 4.4mg P/g protein d.b. was obtained.
The content of the antinutrient, phytic acid, of soy protein was analyzed during their extraction and purification by a series of ultrafiltration and diafiltration steps. The phosphorus content of the extracts was used as an indication of their phytic acid content and their ash content as an indication of their mineral content. The extraction of soy proteins was conducted by using a 23 factorial experimental design, pH (7.5 or 9), solvent (0.06M KCl or water), and temperature (25°C or 50°C). The most promising extraction conditions were 0.06M KCl/pH 9.0/25°C for the lowest phosphorus to protein ratio (12.2±0.1mg P/g protein) and H2O/pH 9.0/50°C for the combination of low phosphorus to protein ratio and the lowest ash content (13.9±1.2mg P/g protein, 9.6±0.8% w/w ash content). After extraction, soy proteins were purified by sequential ultrafiltration (UF) with a volume concentration ratio (VCR) of 5 and diafiltration (DF) with volume diafiltration ratio (VD) of 4. Extracts were purified with no pH adjustment or with pH adjustment to 6.5 between the UF and the DF steps. The extraction conditions 0.06M KCl/pH 9.0/25°C and the purification conditions UF pH 9.0/DF pH 6.5 showed the lowest phosphorus to protein ratio (4.4±0.3mg P/g protein) and reduced membrane fouling when compared to extraction conditions with water. |
| doi_str_mv | 10.1016/j.jfoodeng.2012.08.012 |
| format | Article |
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The content of the antinutrient, phytic acid, of soy protein was analyzed during their extraction and purification by a series of ultrafiltration and diafiltration steps. The phosphorus content of the extracts was used as an indication of their phytic acid content and their ash content as an indication of their mineral content. The extraction of soy proteins was conducted by using a 23 factorial experimental design, pH (7.5 or 9), solvent (0.06M KCl or water), and temperature (25°C or 50°C). The most promising extraction conditions were 0.06M KCl/pH 9.0/25°C for the lowest phosphorus to protein ratio (12.2±0.1mg P/g protein) and H2O/pH 9.0/50°C for the combination of low phosphorus to protein ratio and the lowest ash content (13.9±1.2mg P/g protein, 9.6±0.8% w/w ash content). After extraction, soy proteins were purified by sequential ultrafiltration (UF) with a volume concentration ratio (VCR) of 5 and diafiltration (DF) with volume diafiltration ratio (VD) of 4. Extracts were purified with no pH adjustment or with pH adjustment to 6.5 between the UF and the DF steps. The extraction conditions 0.06M KCl/pH 9.0/25°C and the purification conditions UF pH 9.0/DF pH 6.5 showed the lowest phosphorus to protein ratio (4.4±0.3mg P/g protein) and reduced membrane fouling when compared to extraction conditions with water.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2012.08.012</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Ashes ; Biological and medical sciences ; Diafiltration ; Extraction ; Food engineering ; Food industries ; Fouling ; Fundamental and applied biological sciences. Psychology ; General aspects ; Phosphorus ; Phytic acid ; Proteins ; Purification ; Soy protein ; Ultrafiltration</subject><ispartof>Journal of food engineering, 2013-01, Vol.114 (2), p.221-227</ispartof><rights>2012</rights><rights>2014 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c408t-b69ae878072c6eeb948577fd63e27eb4f5e03f2f0886ef5fae04599d359c8d083</citedby><cites>FETCH-LOGICAL-c408t-b69ae878072c6eeb948577fd63e27eb4f5e03f2f0886ef5fae04599d359c8d083</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jfoodeng.2012.08.012$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,4024,27923,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26631014$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lai, Yung Priscilla</creatorcontrib><creatorcontrib>Mondor, Martin</creatorcontrib><creatorcontrib>Moresoli, Christine</creatorcontrib><creatorcontrib>Drolet, Hélène</creatorcontrib><creatorcontrib>Gros-Louis, Michel</creatorcontrib><creatorcontrib>Ippersiel, Denis</creatorcontrib><creatorcontrib>Lamarche, François</creatorcontrib><creatorcontrib>Arcand, Yves</creatorcontrib><title>Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions</title><title>Journal of food engineering</title><description>► The lowest phosphorus to protein ratio was obtained for 0.06M KCl/pH 9.0/25°C extraction. ► Water soy extracts were more prone to membrane fouling than 0.06M KCl soy extracts. ► Isolate with total phosphorus to protein ratio as low as 4.4mg P/g protein d.b. was obtained.
The content of the antinutrient, phytic acid, of soy protein was analyzed during their extraction and purification by a series of ultrafiltration and diafiltration steps. The phosphorus content of the extracts was used as an indication of their phytic acid content and their ash content as an indication of their mineral content. The extraction of soy proteins was conducted by using a 23 factorial experimental design, pH (7.5 or 9), solvent (0.06M KCl or water), and temperature (25°C or 50°C). The most promising extraction conditions were 0.06M KCl/pH 9.0/25°C for the lowest phosphorus to protein ratio (12.2±0.1mg P/g protein) and H2O/pH 9.0/50°C for the combination of low phosphorus to protein ratio and the lowest ash content (13.9±1.2mg P/g protein, 9.6±0.8% w/w ash content). After extraction, soy proteins were purified by sequential ultrafiltration (UF) with a volume concentration ratio (VCR) of 5 and diafiltration (DF) with volume diafiltration ratio (VD) of 4. Extracts were purified with no pH adjustment or with pH adjustment to 6.5 between the UF and the DF steps. The extraction conditions 0.06M KCl/pH 9.0/25°C and the purification conditions UF pH 9.0/DF pH 6.5 showed the lowest phosphorus to protein ratio (4.4±0.3mg P/g protein) and reduced membrane fouling when compared to extraction conditions with water.</description><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Ashes</subject><subject>Biological and medical sciences</subject><subject>Diafiltration</subject><subject>Extraction</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fouling</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Phosphorus</subject><subject>Phytic acid</subject><subject>Proteins</subject><subject>Purification</subject><subject>Soy protein</subject><subject>Ultrafiltration</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFUcFu1DAQjRCVWFp-AfmCxCXp2EkchxOoKlCpEj2Us-XY465Xib3YXsp-Db-Koy2IWy9-ntGbN3pvquothYYC5Ze7ZmdDMOgfGgaUNSCaAi-qDRVDW_fDAC-rDTAOtRiG7lX1OqUdAPTA2Kb6fReDOejsgifBkhSOZB9DRueJS2FWGRN5dHlL5vBI9ttjdpoo7QzRwWf0mUxHsuAyReWRZNRbH-bw4DB9IDfLXum8quYtEvyVozrtUd6Qw1xK69Z37V0a91-1ihu3_tJFdWbVnPDNE55X3z9f3199rW-_fbm5-nRb6w5Eric-KhSDgIFpjjiNnSjGreEtsgGnzvYIrWUWhOBoe6sQun4cTduPWhgQ7Xn1_qRb3P84YMpycUnjPBdf4ZAkLTGykQ5An6f2tO26ToixUPmJqmNIKaKV--gWFY-SglyPJ3fy7_HkejwJQhYog--edqik1WxLvNqlf9OM87aMd4X38cTDks1Ph1Em7dBrNC6iztIE99yqPx10t8Y</recordid><startdate>201301</startdate><enddate>201301</enddate><creator>Lai, Yung Priscilla</creator><creator>Mondor, Martin</creator><creator>Moresoli, Christine</creator><creator>Drolet, Hélène</creator><creator>Gros-Louis, Michel</creator><creator>Ippersiel, Denis</creator><creator>Lamarche, François</creator><creator>Arcand, Yves</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201301</creationdate><title>Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions</title><author>Lai, Yung Priscilla ; Mondor, Martin ; Moresoli, Christine ; Drolet, Hélène ; Gros-Louis, Michel ; Ippersiel, Denis ; Lamarche, François ; Arcand, Yves</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c408t-b69ae878072c6eeb948577fd63e27eb4f5e03f2f0886ef5fae04599d359c8d083</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</topic><topic>Ashes</topic><topic>Biological and medical sciences</topic><topic>Diafiltration</topic><topic>Extraction</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fouling</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Phosphorus</topic><topic>Phytic acid</topic><topic>Proteins</topic><topic>Purification</topic><topic>Soy protein</topic><topic>Ultrafiltration</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lai, Yung Priscilla</creatorcontrib><creatorcontrib>Mondor, Martin</creatorcontrib><creatorcontrib>Moresoli, Christine</creatorcontrib><creatorcontrib>Drolet, Hélène</creatorcontrib><creatorcontrib>Gros-Louis, Michel</creatorcontrib><creatorcontrib>Ippersiel, Denis</creatorcontrib><creatorcontrib>Lamarche, François</creatorcontrib><creatorcontrib>Arcand, Yves</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lai, Yung Priscilla</au><au>Mondor, Martin</au><au>Moresoli, Christine</au><au>Drolet, Hélène</au><au>Gros-Louis, Michel</au><au>Ippersiel, Denis</au><au>Lamarche, François</au><au>Arcand, Yves</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions</atitle><jtitle>Journal of food engineering</jtitle><date>2013-01</date><risdate>2013</risdate><volume>114</volume><issue>2</issue><spage>221</spage><epage>227</epage><pages>221-227</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>► The lowest phosphorus to protein ratio was obtained for 0.06M KCl/pH 9.0/25°C extraction. ► Water soy extracts were more prone to membrane fouling than 0.06M KCl soy extracts. ► Isolate with total phosphorus to protein ratio as low as 4.4mg P/g protein d.b. was obtained.
The content of the antinutrient, phytic acid, of soy protein was analyzed during their extraction and purification by a series of ultrafiltration and diafiltration steps. The phosphorus content of the extracts was used as an indication of their phytic acid content and their ash content as an indication of their mineral content. The extraction of soy proteins was conducted by using a 23 factorial experimental design, pH (7.5 or 9), solvent (0.06M KCl or water), and temperature (25°C or 50°C). The most promising extraction conditions were 0.06M KCl/pH 9.0/25°C for the lowest phosphorus to protein ratio (12.2±0.1mg P/g protein) and H2O/pH 9.0/50°C for the combination of low phosphorus to protein ratio and the lowest ash content (13.9±1.2mg P/g protein, 9.6±0.8% w/w ash content). After extraction, soy proteins were purified by sequential ultrafiltration (UF) with a volume concentration ratio (VCR) of 5 and diafiltration (DF) with volume diafiltration ratio (VD) of 4. Extracts were purified with no pH adjustment or with pH adjustment to 6.5 between the UF and the DF steps. The extraction conditions 0.06M KCl/pH 9.0/25°C and the purification conditions UF pH 9.0/DF pH 6.5 showed the lowest phosphorus to protein ratio (4.4±0.3mg P/g protein) and reduced membrane fouling when compared to extraction conditions with water.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2012.08.012</doi><tpages>7</tpages></addata></record> |
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| subjects | Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Ashes Biological and medical sciences Diafiltration Extraction Food engineering Food industries Fouling Fundamental and applied biological sciences. Psychology General aspects Phosphorus Phytic acid Proteins Purification Soy protein Ultrafiltration |
| title | Production of soy protein isolates with low phytic acid content by membrane technologies: Impact of the extraction and ultrafiltration/diafiltration conditions |
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