Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

You searched for subject:(Defatted soybean flakes). One record found.

Search Limiters

Last 2 Years | English Only

No search limiters apply to these results.

▼ Search Limiters


Iowa State University

1. Karki, Bishnu. Use of high-power ultrasound during soy protein production and study of its effect on functional properties of soy protein isolate.

Degree: 2009, Iowa State University

A comprehensive review focusing on advantages of high-power ultrasound in extraction, emulsification, crystallization, defoaming and modification of functional properties of food proteins was conducted to understand the ultrasonic mechanisms, important process parameters and components to consider for scale-up. The effect of high-power ultrasound on the overall extractability of soy proteins, total sugar, and soy protein isolate yield and functional properties were evaluated. It was hypothesized that the pretreatment of defatted soy flakes with high-power ultrasound prior to soy protein extraction would enhance the extractability of the protein and sugar molecule. Because of the cavitation phenomenon occurring during ultrasound treatment, change in protein native state was expected to occur, which would affect the functional properties of the soy protein isolate. Defatted soy flakes dispersed in water were sonicated for 15, 30, 60 and 120 seconds using a bench-scale ultrasound unit. The ultrasonic amplitude was varied from 0, 21, 42, 63 and 84 ╬╝mpp (peak to peak amplitude in ym). The power densities were 0.30, 0.87, 1.53 and 2.56 W/mL representing, very low, low, medium and high-power, respectively. Scanning electron microscopy of sonicated samples showed the structural disruption of soy flakes cell wall. The defatted soy flakes particle size was reduced nearly 10-fold following ultrasonic treatment at high-power settings. Treatment at high-power for 120 seconds gave the highest increase in total sugar release and protein yield, which was of 50 and 46%, respectively, when compared to non-sonicated sample (control). These conditions also gave the highest soy protein isolate yield increase, which was of 34%. To determine effect of temperature increase occurring during sonication, the ultrasonic pretreatment of the defatted soy flakes was carried out with and without temperature moderation. The heat generated during sonication had no significant effect on protein and sugar release from defatted soy flakes. Functionality of soy protein isolate obtained from defatted soy flakes treated for 30, 60 and 120 seconds at 0.30 and 2.56 W/mL was assessed. The sonication power and the sonication time both impacted significantly the soy protein isolate functional properties. The sonication of defatted soy flakes for 120 seconds at the high-power level improved the soy protein isolate solubility by 34% at pH 7.0, while decreasing emulsification and foaming capacities by 12 and 26%, respectively, when compared to soy protein isolate obtained from untreated defatted soy flakes. Rheological behavior of the soy protein isolate was also modified with significant loss in consistency coefficient due to sonication. Some of these results could be explained by the loss of the protein native state with increased sonication time and power.

Subjects/Keywords: Defatted soybean flakes; Functional properties; High-power ultrasound; Protein yield; Soy protein isolate; sugar yield; Civil and Environmental Engineering

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Karki, B. (2009). Use of high-power ultrasound during soy protein production and study of its effect on functional properties of soy protein isolate. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/11055

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Karki, Bishnu. “Use of high-power ultrasound during soy protein production and study of its effect on functional properties of soy protein isolate.” 2009. Thesis, Iowa State University. Accessed December 06, 2019. https://lib.dr.iastate.edu/etd/11055.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Karki, Bishnu. “Use of high-power ultrasound during soy protein production and study of its effect on functional properties of soy protein isolate.” 2009. Web. 06 Dec 2019.

Vancouver:

Karki B. Use of high-power ultrasound during soy protein production and study of its effect on functional properties of soy protein isolate. [Internet] [Thesis]. Iowa State University; 2009. [cited 2019 Dec 06]. Available from: https://lib.dr.iastate.edu/etd/11055.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Karki B. Use of high-power ultrasound during soy protein production and study of its effect on functional properties of soy protein isolate. [Thesis]. Iowa State University; 2009. Available from: https://lib.dr.iastate.edu/etd/11055

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.