Soy protein products having altered characteristics
Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.
1. A method for processing a soy protein isolate, the method comprising:
(a) feeding at least one unhydrolyzed high oleic acid protein isolate from a high oleic acid soybean which has an oleic acid content of at least 60% at no less than 18% and no more than 24% feed solids and at a pH of 6.8 to 7.3 to a pasteurizer or jet-cooker and exposing said high oleic soy protein isolate to a temperature of about 75° C. to about 160° C.;
(b) after step (a) feeding at no less than 18% and not more than 24% feeds solids the high oleic soy protein isolate to a spray dryer; and then
(c) spray drying the high oleic soy protein isolate at a temperature of about 285° C. to about 315° C.
2. The method of claim 1 , wherein when compared to a soy protein isolate obtained from a commodity soybean using a comparable process as that to obtain the soy protein isolate from a high oleic soybean but feeding in steps (a) and (b) at less than 14% feed solids:
a) the whiteness index of the protein isolate of step (c) is increased by at least 3%;
b) the gel strength of the protein isolate of step (c) is reduced by at least 25%; or
c) the viscosity of the protein isolate of step (c) is reduced by at least 9%.
3. The method of claim 1 , wherein the protein isolate of step (c) has at least 40% protein (N×6.25) on a moisture-free basis.
4. The method of claim 1 , wherein the protein isolate of step (c) has at least 65% protein (N×6.25) on a moisture-free basis.
5. The method of claim 1 , wherein the protein isolate of step (c) has at least 90% protein (N×6.25) on a moisture-free basis.
6. The method of claim 1 , wherein the temperature in step (a) is about 100° C. to about 155° C.
7. The method of claim 1 , wherein the temperature in step (c) is about 290° C. to about 300° C.
8. The method of claim 1 , wherein the high oleic acid protein isolate is fed into a jet-cooker at a flow rate of about 18.5 lbs/minute in step (a).
9. The method of claim 1 , wherein the protein isolate in step (c) is dried using a nozzle atomizer.
10. A method for processing a soy protein isolate, the method comprising:
(a) feeding at least one unhydrolyzed high oleic acid protein isolate from a high oleic acid soybean which has an oleic acid content of at least 60% at no less than 18% and no more than 24% feed solids and at a pH of 7.3 to 7.7 to a pasteurizer or jet-cooker; and then
(b) feeding the at least one unhydrolyzed high oleic acid soy protein isolate at no less than 18% and not more than 24% feeds solids to a spray dryer.
11. The method of claim 10 , further comprising spray drying the unhydrolyzed high oleic acid soy protein isolate after step (b).