Soy protein isolates

Isolated soy proteins have also been used in whipped toppings. Soy-protein-based toppings have a lower protein concentration than caseinate-based toppings. Formulations ate adjusted to protein levels, and higher protein levels can result in off-flavors. Typical formulations for a Hquid frozen, prewhipped product are given in Table 18. 

In order to produce soy protein, soybeans are first dehulled, flaked, and defatted to make white flakes . Soy protein concentrates are obtained by removing a portion of the carbohydrates from defatted and dehulled soybeans. Alcohol extraction is the method most commonly used to manufacture soy protein concentrates even though it results in the loss of isoflavones. Soy protein concentrates retain most of the fiber in the original soybean and must contain at least 65% protein on a moisture-free basis to meet quality standards. The most concentrated source of soy protein is soy protein isolates (or isolated soy protein, ISP), which is required to be at least 90% protein on a moisture-free basis. It is heat-treated during processing to insure inactivation of trypsin inhibitors. Most isolated soy protein is manufactured by water extraction from defatted and dehulled soybeans and it retains the natural isoflavones. 

POTTER s M, FERTILE J and BERBER-JIMENEZ M D (1996) Soy protein concentrate and isolated soy protein similarly lower blood serum cholesterol hut differently affect thyroid hormones in hamsters. J Nutr. 126 (8) 2007-11. 

BARNES s (2001) The effect of isolated soy protein on plasma biomarkers in elderly men with elevated serum prostate specific antigen. J Urol. 165 (1) 294-300. 

Week-old poults fed a purified corn starch, isolated soy protein diet supplemented with 50 to 800 mg/kg ration for 3 weeks Dose-dependent increase in mortality and decrease in growth 10... 

Meat system 50% Protein 70% Protein dry basis Soy protein concentrate 90% Protein dry basis Isolated soy protein... 

Advances in soy protein processing technology have allowed extensive diversification of protein product applications. More sophisticated soy protein products now manufactured have more functionality, better performance, more consistency and better flavor than commercially available defatted soy flour and grits (50% protein dry basis). Among these products are improved textured soy flours, concentrates, and isolates (50%, 70% and 90% protein dry basis, respectfully), functional and non-functional soy protein concentrates (70% protein dry basis) and highly soluble, highly functional isolated soy proteins (90% protein dry basis) (6-8 14-18). 

Isolated Soy Proteins. Isolated soy proteins (90% protein dry basis) are highly dispersible, highly soluble, highly functional soy products (8 9, H > 17, 18) Designed to replace a portion of... 

The non-meat protein product (e.g. isolated soy protein) must contain a prescribed vitamin/mineral pre-mix. 

Calculation of Brine Components. In order to satisfy U.S.D.A. regulations, care must be taken during brine preparation so that finished product protein meets or exceeds 17 percent. The following formula can be used to determine brine composition (Isolated soy protein, salt, dextrose, polyphosphate, etc.) (6). 

Example - Raw meat (21% protein) to be injected to 50% over raw weight. Maintain 17% protein in 70% meat finished/cooked combination using isolated soy protein. Assume isolated soy protein is 92% protein. 

Y = Amount isolated soy protein in uncooked, pumped product = 2.5 percent... 

Isolated soy protein, rich in phytoestrogen, enhances vascular reactivity in female monkeys with atherosclerosis, an effect similar to that observed with estrogen replacement therapy. The effect appears dependent on the phytoestrogen content of soy and is not observed when animals are fed soy protein devoid of its phytoestrogen content (Honore et al., 1997). One in vitro study... 

Solubility and viscosity are two experimentally measurable properties that can yield information about the functional behavior as well as the physicochemical nature of the proteins. In this chapter, the application of these two measurements to isolated soy proteins and how these measurements can explain the basic physicochemical nature of isolated soy proteins are discussed. 

Diets were based on milk, an Isolated soy protein (Supro 620) or a 50 50 mixture of the two sources. For more details see (U,16). 

The early promise of plastics manufactured from acid- and formaldehyde-treated isolated soy protein was never realized, for economic and functional reasons. Soy flour has seen significant use in glues for plywood and other laminated wood products. These have been displaced by petroleum-based glues that exhibit superior microbial and water resistance. Textile fibers prepared from soy isolate or flour never saw commercial production due to poor wet strength and an unpleasant odor when wet. Soy protein isolate is currently used in paper-coating applications (15, 16). 

Solomons NW, Torun B, Janghorbani M, et al. 1986. Absorption of selenium from milk protein and isolated soy protein formulas. J Pediatr Gastroenterol Nutr 5 122-126. 

Such traditional soybean foods as tofu (soybean curd) and tempeh have little flatus activity (42). In the case of tofu, oligosaccharides are presumably eliminated during the course of its preparation, and, in the case of tempeh, enzymes produced by the mold (Rhizopus) during fermentation probably hydrolyze the oligosaccharides. As might be expected because of their low carbohydrate content (< 1%), soy protein isolates are devoid of flatus activity (43). It follows that textured meat analogs made from isolated soy protein are most likely free of flatus activity. 

O Neill, T. J.E. Kinsella. Flavor protein interactions Characteristics of 2-nonanone binding to isolated soy protein fractions. J. Food Sci. 1987, 62, 98—101. 

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