Washing order rather than ethanol concentration governs protein restructuring, porosity and emulsifying performance of defatted soybean meal particles
Year: 2026
Type: preprint
Abstract: Aqueous-ethanol washing of soy materials is tuned mostly by concentration, yet pore development and protein restructuring need not peak together. Low-temperature defatted soybean meal was washed with the same two concentrations in forward (35% then 70%, G4) or reverse order (G5), alongside unwashed (G1) and single-concentration (G2, G3) controls. The two orders gave particles of similar composition, solubility and secondary structure. Yet G4 retained more ordered aggregates (ΔH 0.47 versus 0.20 J/g), exposed 7.8-fold more free sulfhydryl groups and doubled the specific surface area, which wet-pellet data linked to swelling before contraction. Particle function therefore followed aggregate organization and pore architecture rather than composition. G4 particles adsorbed more protein at the oil–water interface and cut 28-day oil release in high internal phase emulsions from 20.6% to 5.4%, several times the G2–G3 difference. Choosing the washing sequence, without changing reagents or their amounts, thus yields markedly better emulsifying particles.
Source: ChemRxiv
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7221752690