Study on the relationship between raw material characteristics of soybean protein concentrate and textured vegetable protein quality

MENG, Xue-Yan; ZHU, Xue-Qing; AN, Hong-Zhou; YANG, Jia-Fei; DAI, Hui-Hui

doi:10.1590/fst.121822

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.121822 copy

Study on the relationship between raw material characteristics of soybean protein concentrate and textured vegetable protein quality

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

To investigate which protein properties affect the quality of high moisture textured vegetable protein (HTVP), we compared 12 commercial Soy Protein Concentrate (SPC). The comparison revealed that characteristics of different SPCs vary greatly, significant impact on the quality of extrusion products. There were significant differences in the degree of texturization, textural properties, and the sensory score of products. Statistical correlation analysis between SPC raw materials and products showed that the quality of products was significantly affected by the nitrogen solubility index (NSI), water holding capacity (WHC), emulsifying properties (EAI), foaming capacity (FC), gel strength, and sulfhydryl content of SPC raw materials. Our research provides a way to stabilize extrusion product quality.

Keywords:
soy protein concentrate; raw material characteristics; textured vegetable protein; quality properties

Apparent state (0.1)	Color (0.2)	Taste and flavor (0.3)	Structure state (0.4)	Score
A rough, uneven surface with numerous burrs	Dark color, obvious gelatinization	Bad taste, poor chewing	No fiber structure, no complete forming state	1~3
Slightly rough surface, less burr	Slightly dark yellow, a little gelatinization	No bad taste, slightly better chewing	Less fibrous structure, slightly formed state	4~6
Smooth surface, fewer burrs	Yellow, no gelatinization	No abnormal taste, good chewiness	Apparent fiber structure, well-formed state	7~9
Smooth surface, no burrs	Bright yellow, no gelatinization	Clear aroma, full of chewy	Rich fiber structure, perfectly formed state	10

	Moisture (%)	Ash (%)	Crude protein (%)	Fat (%)
SPC 1	7.64 ± 0.01	6.06 ± 0.01	69.32 ± 0.01	0.10 ± 0.01
SPC 2	6.79 ± 0.01	4.54 ± 0.01	67.99 ± 0.01	0.34 ± 0.01
SPC 3	7.37 ± 0.01	6.56 ± 0.01	68.68 ± 0.01	0.35 ± 0.01
SPC 4	6.36 ± 0.01	4.72 ± 0.01	69.30 ± 0.01	0.30 ± 0.01
SPC 5	6.04 ± 0.01	4.73 ± 0.01	64.88 ± 0.01	0.13 ± 0.01
SPC 6	6.49 ± 0.01	7.18 ± 0.01	66.60 ± 0.01	0.08 ± 0.01
SPC 7	6.54 ± 0.01	4.32 ± 0.01	69.49 ± 0.01	0.20 ± 0.01
SPC 8	6.99 ± 0.01	4.62 ± 0.01	65.85 ± 0.01	0.10 ± 0.01
SPC 9	7.58 ± 0.01	4.61 ± 0.01	66.23 ± 0.01	0.37 ± 0.01
SPC 10	6.92 ± 0.01	6.79 ± 0.01	69.73 ± 0.02	0.31 ± 0.01
SPC 11	7.48 ± 0.01	4.40 ± 0.01	70.48 ± 0.01	0.07 ± 0.01
SPC 12	7.32 ± 0.01	6.73 ± 0.01	67.94 ± 0.01	0.06 ± 0.01

Sample	NSI (%)	pH	WHC (%)	OHC (%)	EAI (m²/g)	ESI (min^-1)	FC (%)	FS (%)	Viscosity (cP)	Gel strength (g)	Sulfhydryl content (μmol/g)	11S/7S
SPC 1	6.24 ± 0.01^a	7.10 ± 0.04^b	285.06 ± 0.07 ^a	84.00 ± 0.01 ^ab	8.36 ± 0.12 ^bcd	20.28 ± 2.10 ^ef	41.87 ± 0.01 ^a	20 ± 0.01 ^b	22.00 ± 0.01 ^a	39.42 ± 1.36 ^c	4.69 ± 0.19 ^e	1.07 ± 0.03 ^a
SPC 2	81.40 ± 0.01^e	7.49 ± 0.08^e	483.34 ± 0.07^ef	118.00 ± 0.04^e	9.83 ± 0.30^f	14.71 ± 0.64^a	146.53 ± 0.02^d	0 ± 0.03^a	397.50 ± 10.50^c	128.26 ± 4.84^e	5.31 ± 0.15^f	1.56 ± 0.28^abc
SPC 3	6.62 ± 0.01^a	7.01 ± 0.03^a	288.08 ± 0.06^a	80.00 ± 0.01^a	7.85 ± 0.46^a	18.92 ± 2.32^bcdef	46.05 ± 0.01^b	36.57 ± 0.01^g	21.50 ± 0.50^a	20.62 ± 1.75^a	5.28 ± 0.37^f	1.17 ± 0.09^ab
SPC 4	92.18 ± 0.01^f	7.31 ± 0.01^f	443.78 ± 0.08^d	150.00 ± 0.01^g	10.27 ± 0.63^fg	14.7 ± 1.44^ab	146.53 ± 0.04^d	34.29 ± 0.01^f	164.50 ± 25.5^b	82.89 ± 5.63^d	4.70 ± 0.1^e	1.81 ± 0.01^bcd
SPC 5	37.41 ± 0.03^c	7.55 ± 0.01^f	539.95 ± 0.08^g	131.00 ± 0.02^f	8.95 ± 0.36^de	19.38 ± 3.70^cdef	146.53 ± 0.01^d	0 ± 0.01^a	1819.50 ± 38.50^e	136.92 ± 0.44^f	2.95 ± 0.06^a	1.49 ± 0.29^abc
SPC 6	5.78 ± 0.01^a	7.01 ± 0.04^a	295.94 ± 0.08^a	89.00 ± 0.01^bc	7.94 ± 0.47^ab	19.73 ± 4.40^def	41.87 ± 0.01^a	40.00 ± 0.01^h	20.50 ± 0.50^a	22.13 ± 2.33^a	3.30 ± 0.12^ab	1.02 ± 0.01^a
SPC 7	37.00 ± 0.01^c	6.99 ± 0.01^a	425.62 ± 0.07^c	119.00 ± 0.08^e	8.82 ± 0.15^cde	21.47 ± 2.85^f	146.53 ± 0.01^d	31.90 ± 0.01^e	250.50 ± 32.50^b	124.77 ± 9.25^e	4.05 ± 0.08^cd	1.52 ± 0.26^abc
SPC 8	46.60 ± 0.01^d	7.81 ± 0.01^g	474.26 ± 0.08^e	131.00 ± 0.02^f	10.64 ± 0.63^g	17.21 ± 2.11^abcde	146.53 ± 0.01^d	0 ± 0.01^a	1093.50 ± 7.50^d	141.81 ± 5.2^fg	3.51 ± 0.11^b	2.37 ± 0.14^de
SPC 9	38.45 ± 0.01^c	7.84 ± 0.01^g	492.90 ± 0.16^f	125.00 ± 0.05^f	9.98 ± 0.52^f	15.94 ± 0.78^abcd	146.53 ± 0.01^d	0 ± 0.01^a	2188.50 ± 76.50^f	144.76 ± 3.94^g	3.62 ± 0.34^bc	2.49 ± 0.39^e
SPC 10	4.33 ± 0.01^a	7.00 ± 0.03^a	287.12 ± 0.05^a	92.00 ± 0.02^c	8.31 ± 0.40^bc	15.42 ± 1.69^abc	41.87 ± 0.01^a	40.00 ± 0.01^h	21.00 ± 0.01^a	41.39 ± 0.72^c	4.27 ± 0.27^de	1.55 ± 0.06^abc
SPC 11	32.76 ± 0.01^b	7.15 ± 0.01^b	381.16 ± 0.04^b	107.00 ± 0.03^d	9.03 ± 0.18^e	15.89 ± 1.92^abcd	146.53 ± 0.01^d	28.57 ± 0.01^d	189.00 ± 24.10^b	156.05 ± 5.43^h	3.51 ± 0.03^b	2.06 ± 0.5^cde
SPC 12	4.83 ± 0.01^a	7.00 ± 0.05^a	282.20 ± 0.05^a	92.00 ± 0.01^c	7.95 ± 0.33^ab	18.43 ± 2.41^bcdef	50.24 ± 0.01^c	25.00 ± 0.01^c	19.00 ± 0.01^a	30.62 ± 2.47^b	4.75 ± 0.5^e	1.32 ± 0.29^ab
Range	4.33~92.18	6.99~7.84	282.20~539.95	80.00~150.00	7.58~10.64	14.70~21.47	41.87~146.53	0~40	19~2188.50	20.62~156.05	2.95~5.31	1.02~2.49
CV	91.08%	4.44%	24.76%	20.02%	18.98%	13.17%	50.63%	78.54%	147.13%	61.29%	18.98%	29.68%

Sample	L*	∆E*	WHC (%)	OHC (%)
1	77.23 ± 0.33^bc	25.92 ± 0.49^bcd	247.22 ± 0.05^bc	96.64 ± 0.03^bc
2	77.09 ± 0.42^bc	26.12 ± 0.42^cde	279.11 ± 0.04^g	93.47 ± 0.02^ab
3	77.36 ± 0.04^cd	25.82 ± 0.03^bcd	238.38 ± 0.03^b	90.72 ± 0.02^a
4	78.40 ± 0.09^e	24.79 ± 0.14^a	285.19 ± 0.06^fg	103.01 ± 0.01^de
5	76.99 ± 0.09^bc	26.11 ± 0.26^cde	250.08 ± 0.04^c	104.37 ± 0.03^e
6	76.73 ± 0.37^b	26.12 ± 0.45^cde	222.61 ± 0.04^a	95.52 ± 0.01^b
7	76.82 ± 0.24^bc	26.32 ± 0.11^de	252.58 ± 0.07^cd	103.38 ± 0.03^de
8	77.24 ± 0.23^bc	25.99 ± 0 .51^bcde	268.69 ± 0.01^ef	109.94 ± 0.01^f
9	76.02 ± 0.23^a	26.74 ± 0.35^ef	289.89 ± 0.07^h	104.38 ± 0.03^e
10	77.84 ± 0.18^de	25.31 ± 0.04^ab	238.54 ± 0.10^b	97.09 ± 0.01^bc
11	76.09 ± 0.27^a	27.09 ± 0.13^f	260.10 ± 0.02^de	100.28 ± 0.02^cd
12	77.91 ± 0.19^de	25.46 ± 0.3^abc	237.99 ± 0.03^b	94.71 ± 0.02^b
Range	76.02~78.40	24.79~27.09	222.61~289.89	90.72~109.94
CV	1%	2%	1.79%	1.92%

	The first category	The second category	The third category
WHC (%)	276.69	254.31	236.59
OHC (%)	101.06	101.33	95.99
Texturization degree	1.72	1.81	1.44
Sensory score	72.13	69.65	64.08
Hardiness (g)	19 239.63	22 678.52	27 610.77
Springiness (%)	86.00	87.00	90.00
Chewiness (g)	14 506.14	18 270.11	24 181.82
L*	77.08	76.92	77.43
∆E*	25.99	26.25	25.70

	The first category	The second category	The third category
NSI (%)	62.26	30.85	5.30
pH	7.41	7.38	7.03
WHC (%)	461.41	420.86	287.58
OHC (%)	128.00	112.25	89.25
EAI (m²/g)	9.73	9.12	8.14
ESI (min^-1)	16.71	17.85	18.47
FC (%)	146.53	121.41	43.96
FS (%)	16.55	16.29	31.25
Viscosity (cP)	750.25	780.88	20.63
Gel strength (g)	119.95	113.85	33.39
Sulfhydryl content (μmol/g)	4.42	3.81	4.25
11S/7S	1.85	1.77	1.24

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[1] *Corresponding author: Zhuxq0816@163.com