Study on functional properties of whole soybean flour - 農業知識入口網

Abstract

Soybean is a good source of plant based protein. Soy protein has many functional properties that is widely used in different products, but high degree
processing results in loss of valuable  nutrition. Whole bean processing can retain original nutrients and has higher level of dietary fiber and
phytochemical than protein isolate. But due to the interference of fiber and other materials, the functional properties of whole soybean flour are not as
good as protein isolate, which limits its application. In this study, we investigated the effects of different treatments and varieties on  functional properties
of whole soybean flour, including solubility, water and oil binding capacity, foaming and emulsifying properties. Whole soybean was subjected to different
treatments  including dry milling, wet milling or roasting, and subsequently grounded into flour to pass through 60 mesh sieve. The solubility, water
binding capacity and oil binding capacity are lower in  roasted whole soybean flour while dry milled one has the highest values. In foaming and
emulsifying properties, there are no significant differences among treatments. However, functional  properties have no significant differences among
varieties. Overall, the different treatments affect functional properties of soybean, and can serve as reference for manufacture of whole soybean  products.