SOY PROTEIN CONCENTRATES: PRODUCTION TECHNOLOGIES AND APPLICATION PROSPECTS

doi: 10.25712/ASTU.2072-8921.2021.02.012

Abstract

Soy is one of the few vegetable sources of protein, which contains all the necessary set of amino acids and vitamins, it is the raw material for the production of protein concentrates: texturates, isolates and hydrolysates. The aim of the work is to find out what research is being carried out in the course of the creation, development and sale of protein concentrates from oilseeds on the example of soybeans in Russia and abroad, as well as to analyze the publication activity and theoretical study of this topic in recent years. It is established that the main method of obtaining soy protein texturates is extrusion cooking of dough, isolates are most often obtained by extracting oil from soy seeds, hydrolysates are obtained by acid hydrolysis. Soybean processing is most studied in the United States, Israel, and Japan. A large amount of protein can be extracted from soy, its cultivation is economically profitable, does not harm the environment and is a waste-free production. Compared to other countries, Russia currently lags behind in the number of studies conducted on the importance of soy as a protein substitute, and has a much smaller range of protein products, including protein concentrates.