Project Number: 6645-21000-026-21
Project Type: Nonfunded Cooperative Agreement

Start Date: Oct 01, 2004
End Date: Sep 30, 2009

Objective:
The objective of this cooperative research project is to develop a value-added ingredient from soybean protein to mimic the functionality of a pregelatinized corn starch, and to characterize the physical properties of this soy-based ingredient for food and neutraceutical product development an application.

Approach:
Plan 1: Soy protein isolate will be prepared using commercial protocol and subjected to pH conditions to modify the protein and subjected gelation at high temperature, then cooled and stored in freezer for more than 8 hours. The frozen protein gels will be freeze-dried, and the dried gels will be ground up to an average particle size below 30 microns, yielding the derivatized soy protein isolate (dSPI). Plan 2: Thickening functionality of the dSPI solutions will be evaluated using traditional rotational viscometry to record the viscosity at various shear rates. Various solution concentrations will be tested at different temperatures to reveal stabilizing ability of the dSPI powders. In addition, water-holding capability for the modified soy powders will be analyzed using an established centrifugation procedure. The viscosity and water-holding capability of the dSPI will assist with the application of the new soy ingredient in food products.