Emulsifying and foaming properties of defatted soy meal extracts obtained by subcritical water treatment

Abstract

Soy meal from vegetable oil processing was treated with subcritical water at different temperatures (100, 125, 150, 175, 200, 225 and 250°C) for 5 min in a batch-type reactor. Maximum protein and carbohydrate contents in the liquid extracts were obtained at 225°C (0.52 ± 0.03 g/g of sample) and 175°C (0.24 ± 0.03 g/g of sample), respectively. The extracts from all treated temperatures similarly formed and stabilized oil-in-water type emulsion. However, the extracts at different temperatures showed different foaming capacities during 3 h of storage. Because of a short extraction time of the process, subcritical water treatment is a promising technology for producing functional substances from this industrial by-product. Copyright © Taylor & Francis Group, LLC.