Optimization of the process and product characteristics of alcohol leacher soybean protein concentrate prepared from solvent-containing meal

In order to optimize the extraction process of alcoholic soybean protein concentrate and reduce energy consumption, In this study, defatted soybean meal containing n-hexane without desolvation treatment was used as the raw materials for the preparation of alcoholic protein concentrate, and to investigate the influence of alcoholic processing conditions on the leaching effect of soybean protein concentrate and the influence of raw materials on the characteristics of alcoholic soybean protein concentrate. Three process conditions for the preparation of soybean protein concentrate were optimized by one-way and orthogonal experiments. Protein content of protein concentrate prepared under optimized combination of conditions of protein content, product yield and protein extraction rate are 66.32%, 77.94% and 93.98%, respectively. Product yield optimized combination of conditions of protein concentrate prepared under optimized combination of conditions of protein content 65.03%, product yield 80.17%, protein extraction rate 94.79%; protein extraction rate optimized combination of conditions of protein concentrate prepared under optimized combination of conditions of protein content 65.33%, product yield 79.86%, protein extraction rate 94.86%. The optimized process conditions were used to prepare soybean concentrate from different raw materials. It was found that compared with the protein prepared from dry meal, the protein content of the protein prepared from solvent-containing meal did not change significantly, but the solubility increased, and the surface hydrophobicity, particle size, intermolecular hydrophobic interaction, and hydrogen bonding force of the protein decreased. The solubility of the protein was significantly negatively correlated with the surface hydrophobicity, hydrophobic interaction, and hydrogen bonding of the protein. The process of preparing soybean protein concentrate using the alcohol method with solvent-containing meal is more convenient, and the resulting protein structure changes, resulting in better solubility.