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<p>Soybean meal, a byproduct of soybean oil processing, poses environmental challenges and contributes to greenhouse gas emissions. Additionally, as animal proteins are increasingly linked to climate change, attention has shifted toward plant-based protein alternatives. In this study, a green strategy was applied for the value-added valorization of soybean meal for human health benefits. Soy protein was extracted from soybean meal using a high shear homogenization technique. Maximum protein recovery (70%) was attained with homogenization for 10&#xa0;min at 55&#xa0;°C, pH 12, for 2&#xa0;h, with a 1:20 solid–liquid ratio. The presence of amide I, II, and III regions in soy protein was confirmed by Fourier-transform infrared spectroscopy. The extracted protein exhibited superior oil holding capacity (5.52&#xa0;g/g) compared to commercial soy protein isolate, with excellent foaming, emulsifying properties, and maximum solubility (~ 80%) at pH 10. The poor solubility and the net charge of zero at pH 4.5 indicated the isoelectric point of soy protein. The extracted protein was further incorporated into biscuits, where supplementation with 20% soy protein concentrate increased protein content to 12.61%. Although the addition reduced biscuit hardness and brightness, the supplemented biscuits were comparable to the control in sweetness, bean flavor, crispness, and overall acceptability, while also lowering the glycemic index. This study demonstrates the potential of valuable component extraction from soybean meal waste to develop functional foods with enhanced nutritional value.</p> Graphical Abstract <p></p>

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Efficient Extraction and Physicochemical Characterization of Soy Protein from Soybean Meal for Application in Protein-Enriched Biscuits

  • 期刊论文

  • 发表日期：

    2025年9月17日

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  • Parushi Nargotra,
  • Yu-Xuan Zhang,
  • Yi-Chen Lee,
  • Hui-Min David Wang,
  • Chien-Chih Chiu,
  • Yung-Hsiang Tsai,
  • Yung-Chuan Liu,
  • Chia-Hung Kuo

摘要

Soybean meal, a byproduct of soybean oil processing, poses environmental challenges and contributes to greenhouse gas emissions. Additionally, as animal proteins are increasingly linked to climate change, attention has shifted toward plant-based protein alternatives. In this study, a green strategy was applied for the value-added valorization of soybean meal for human health benefits. Soy protein was extracted from soybean meal using a high shear homogenization technique. Maximum protein recovery (70%) was attained with homogenization for 10 min at 55 °C, pH 12, for 2 h, with a 1:20 solid–liquid ratio. The presence of amide I, II, and III regions in soy protein was confirmed by Fourier-transform infrared spectroscopy. The extracted protein exhibited superior oil holding capacity (5.52 g/g) compared to commercial soy protein isolate, with excellent foaming, emulsifying properties, and maximum solubility (~ 80%) at pH 10. The poor solubility and the net charge of zero at pH 4.5 indicated the isoelectric point of soy protein. The extracted protein was further incorporated into biscuits, where supplementation with 20% soy protein concentrate increased protein content to 12.61%. Although the addition reduced biscuit hardness and brightness, the supplemented biscuits were comparable to the control in sweetness, bean flavor, crispness, and overall acceptability, while also lowering the glycemic index. This study demonstrates the potential of valuable component extraction from soybean meal waste to develop functional foods with enhanced nutritional value.

Graphical Abstract