Research Progress on Characteristics and Recycling of Soybean Whey Proteins

WEN Wei; HU Miao; HOU Lizhen; GAO Yaxin; TIAN Zhiliang; LI Danfeng; FAN Bei; WANG Fengzhong; LI Shuying

doi:10.13386/j.issn1002-0306.2022060059

Issue 9

May. 2023

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JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(9): 413-421.

WEN Wei, HU Miao, HOU Lizhen, et al. Research Progress on Characteristics and Recycling of Soybean Whey Proteins[J]. Science and Technology of Food Industry, 2023, 44(9): 413−421. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060059

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Research Progress on Characteristics and Recycling of Soybean Whey Proteins

doi: 10.13386/j.issn1002-0306.2022060059

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received Date: 08 Jun 2022
Issue Publish Date: 01 May 2023

Abstract

Abstract

Soybean protein isolate processing and production produces a large amount of soybean whey wastewater, which causes environmental pollution and waste of resources directly discharged. Soybean whey wastewater contains soybean whey proteins (SWP), soybean isoflavones, soybean oligosaccharides and other nutrients, of which soybean whey proteins application value is extremely high, rich in trypsin inhibitors, β-amylase, soybean hemagglutinin, lipoxygenase and other functional factors. Therefore, with regard to the recycling of soy whey proteins, this paper sumerizes the main components in soybean whey proteins, analyses functional properties and research purposes of each component, and sortes out the recovery methods and applications of soy whey proteins. The aim of this paper is to provide a theoretical and technical reference for high value utilisation in industrial production practice.
- soybean whey proteins,
- components,
- physical and chemical properties,
- separation and extraction,
- food application

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References(79)

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Research Progress on Characteristics and Recycling of Soybean Whey Proteins

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Research Progress on Characteristics and Recycling of Soybean Whey Proteins

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