Define Soy Protein Concentrates?

The Association of American Feed Control Officials, Inc. (AAFCO) specifies soy protein concentrates as follows: "Soy Protein Concentrate is prepared from high quality, sound, clean, dehulled soybean seeds by removing most of the oil and water soluble non-protein constituents and must contain not less than 70% protein on a moisture free basis." Edible soybean protein concentrates are relatively new products. Their availability as commercial products dates from 1959. In the last 30 years or so, these versatile products have become important ingredients, well accepted by many food industries. In many applications, they simply replace soy flours. In others, they have specific functions, which cannot be performed by soy flours. Historically, the need for the development of soybean protein concentrates stemmed primarily from two considerations: to increase protein concentration and to improve flavour.

The products containing about 70% protein are prepared from defatted meal by selective extraction of the soluble carbohydrates (sugars). Extraction with aqueous alcohol is the most common process, but other methods of production are also available. The concentrates are essentially bland. Soybean protein concentrates normally cost 2 to 2.5 times more than defatted soy flour. Considering the relative protein contents of these two products, the cost per unit weight of protein is about 80% higher in the concentrate. The starting material for the production of soy protein concentrates is dehulled, defatted soybean meal with high protein solubility (white flakes). The concentration of protein is increased by removing most of the soluble non-protein constituents. These constituents are primarily soluble carbohydrates (mono, di and oligosaccharides), but also some low molecular weight nitrogenous substances and minerals. Since some low molecular weight proteins are also extracted along with the sugars, the amino acid composition of the concentrates may differ slightly from that of the original flour.