Effect of differences preheating temperatures on the functional and physical properties of soy protein concentrate

Abstract Soy protein is widely used in the food industry due to its nutritional value as well as its functional and physical properties, which form the sensory characteristics of food. With thermal process, the functional and physical properties of native soy protein can result the texture of food products becoming excessive. This has a negative impact on the sensory characteristics of food products with high concentrations of soy protein. The functional and physical properties of soy protein can be modified using the preheating method by controlling the protein aggregation behavior through the temperature setting used. Thus, this study aims to observe the effect of differences in preheating temperature on the functional and physical properties of soy protein concentrate. Soy protein was observed in the form of soy protein concentrate. Preheating was carried out at 70, 80 and 90°C with a protein concentration of 6% (w/v). The functional and physical properties observed were solubility, gel-forming capacity, voluminosity, microstructure, and protein digestibility. The results showed that the preheating of soy protein concentrate had a significant effect on solubility, gelling capacity, voluminosity, and protein digestibility. However, the difference in preheating temperature did not have a significant effect on the voluminosity and microstructure of the soy protein concentrate.