Cereal Chem 55:157 - 167.  |  VIEW ARTICLE
Modified Soybean Protein with High Water-Holding Capacity.

S. Ochiai-Yanagi, H. Miyauchi, K. Saio, and T. Watanabe. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Soybean protein was modified by various methods to develop high water-holding capacity. The most effective method tried was urea addition and heating in dry form at high temperature in vacuum. Mohammad et al. (1) phosphorylated wheat gluten to develop high water-holding capacity by a similar method. However, phosphorylation alone failed to impact water-holding capacity to soybean protein. The highest water-holding capacity was obtained when the added urea concentration was 0.5M and heating temperature was 150 C. A 5% suspension of the modified protein formed a paste without heating. No water could be separated from the paste even when it was centrifuged at 160 x g for 5 min. A soft gel was formed when the modified protein was mixed with an eight-fold excess of water and heated. Texture of the gel was like Japanese traditional cakes 'Awayuki' and 'Kibi-Uirou'. The yield of product was about 60% of starting protein material.