Production of okara and soy protein concentrates using membrane technology.

Microfiltration (MF) membranes with pore sizes of 200 and 450 nm and ultrafiltration (UF) membranes with molecular weight cut off of 50, 100, and 500 kDa were assessed for their ability to eliminate nonprotein substances from okara protein extract in a laboratory cross-flow membrane system. Both MF and UF improved the protein content of okara extract to a similar extent from approximately 68% to approximately 81% owing to the presence of protein in the feed leading to the formation of dynamic layer controlling the performance rather than the actual pore size of membranes. Although normalized flux in MF-450 (117 LMH/MPa) was close to UF-500 (118 LMH/MPa), the latter was selected based on higher average flux (47 LMH) offering the advantage of reduced processing time. Membrane processing of soy extract improved the protein content from 62% to 85% much closer to the target value. However, the final protein content in okara (approximately 80%) did not reach the target value (90%) owing to the greater presence of soluble fibers that were retained by the membrane. Solubility curve of membrane okara protein concentrate (MOPC) showed lower solubility than soy protein concentrate and a commercial isolate in the entire pH range. However, water absorption and fat-binding capacities of MOPC were either superior or comparable while emulsifying properties were in accordance with its solubility. The results of this study showed that okara protein concentrate (80%) could be produced using membrane technology without loss of any true proteins, thus offering value addition to okara, hitherto underutilized. Practical Application: Okara, a byproduct obtained during processing soybean for soymilk, is either underutilized or unutilized in spite of the fact that its protein quality is as good as that of soy milk and tofu. Membrane-processed protein products have been shown to possess superior functional properties compared to conventionally produced protein products. However, the potential of membrane technology has not been exploited for the recovery of okara protein. Our study showed that protein content of okara extract could be improved from approximately 68% to approximately 81% without losing any true proteins in the process.

Hydration behaviour of food grains and modelling their moisture pick up as per Peleg's equation: Part I. Cereals.

Cereals and millets generally hydrate at a moderate rate and their hydration behaviour differs in native and in processed state. The study was on the hydration of paddy, milled rice, parboiled rice, wheat, millets and equilibrium moisture content (EMC) on soaking at room temperature. Paddy hydrated very slowly, hydration rate was slow in brown rice but fast in milled rice and highest in waxy rice. In most of the rice varieties, maximum absorption occurred at the end of 30 min. In wheat hydration rate was slow and its EMC was highest (43%). Maize grits of big size hydrated slowly compared to small grits. In coarse cereals EMC varied from 28 to 38%. Foxtail millet hydration was slow whereas that of finger millet was fast. The data were tested on the Peleg's equation, which gave a reasonable fit to experimental data. Peleg's constants k1 and k2 were calculated for the above grains and their hydration behaviour has been predicted. The model fitted very well to milled rice hydration data where the coefficient of variance ranged from 0.9982 to 0.9995. With exception in some millet the hydration data fitted well with the Peleg's equation. Generalized equations have been formulated for prediction of moisture content of cereals and millets.

Hydration behaviour of food grains and modelling their moisture pick up as per Peleg's equation: Part II. Legumes.

Hydration behaviour of legumes with and without seed coat in split form at room temperature (28°C) was studied. Equilibrium moisture content (EMC) on soaking at room temperature of these legumes with seed coat varied from 53 to 65% (wb). Soybean hydrated fast while horse gram, black gram and green gram hydrated very slowly. Legumes in split form hydrated fast and completed their hydration in 3 h. EMC at room temperature varied from 52 to 58%. Peleg's equation could be fitted to the hydration of all legumes except green gram and horse gram. Coefficient of correlation for legume and splits (dhal) varied from 0.96 to 0.99, thus proving the validity of Peleg's equation. EMC of masur dhal fitted perfectly to the Peleg's equation. EMC predicted from average k1 and k2 values remained almost same in legume splits.