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7694659 
Journal Article 
Particle size effect on soy protein isolate extraction 
Russin, T; Arcand, Y; Boye, JI; , 
2007 
Yes 
Journal of Food Processing and Preservation
ISSN: 0145-8892
EISSN: 1745-4549 
BLACKWELL PUBLISHING 
OXFORD 
31 
3 
308-319 
English 
WOS:000246365000005 
This study was undertaken to determine if the yield and purity of soy protein isolates could be improved by changing the particle size of the starting raw material. Soy protein isolates were extracted from hexane defatted soy flour ground to three different average particle sizes (89.5 +/- 1.1, 184.2 +/- 1.6 and 223.4 +/- 6.4 mu m). By decreasing the average particle diameter of the starting raw material (soy flour) from 223.4 to 89.5 mu m the total solids recovery increased from 23 to 32% (P = 0.00008), while the protein recovery increased from 40 to 52% (P = 0.00004). Final protein content (i.e., purity) of the soy protein isolates was not significantly impacted by average particle size. The results clearly demonstrated that protein recovery can be increased by > 30% by decreasing the average particle size of the starting raw material (i.e., defatted soy flour), without having any detrimental impact on the purity of the final soy protein isolate.