Effect of Differences Pre-Heating Temperatures on the Functional and Physical Properties of Soy Protein Concentrate
Robi Andoyo(a), Salma Dwina Lutfiah(a), Rossi Indiarto(a), Syamsul Huda(a), and Eka Purna Yudha(b)

a) Faculty of Agricultural Industrial Technology, Sumedang, West Java 45363, Indonesia
b) Faculty of Agriculture, Sumedang, West Java 45363, Indonesia

Abstract

Utilization of plant protein is a potential alternative to animal protein, driven by environmental issues related to the production of livestock agriculture emissions. Soy protein is one of the most common plant proteins, with a wide range of essential amino acids. On the other hand, the functional properties of soy protein can negatively affect food texture. Thus, in this research, protein modification was carried out to improve the sensory quality of the resulting food product. Pre-heating is one of the physical modifications that can cause protein denaturation and aggregate formation to obtain proteins with lower reactivity. It is advantageous in preventing excessive texture in food products containing high levels of protein. This research was conducted with pre-heating treatment at temperatures of 70, 80, and 90 celcius degree and a protein concentration of 6% (w/v) using soy protein concentrate as the main ingredient. Based on the results, we found that pre-heating treatment decreased protein reactivity, as seen by the decrease in gel texture up to 31%, solubility up to 52%, and voluminosity up to 40% in soy protein concentrate with pre-heating treatment.

Keywords: Plant protein, Functional properties, Pre-heating, Denaturation, Food texture

Topic: Food processing, safety and diversification