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Define Utilization of Soy Protein Concentrate?
Soy protein concentrates are used in food products for their nutritional characteristics or for their functional properties or for both. Nutritionally, the attractive features of concentrates include their high protein content, the near- absence of anti-tryptic and other anti-nutritional factors, the absence of flatulence and the substantial "dietary fibre" content. The nutritional value of the protein in the concentrates of different types, expressed as Protein Efficiency Ratio (PER), is slightly lower than that of soy flour protein. This is probably due to the slight fractionation effect of the extraction process, mentioned above. The most important functional characteristics of soy protein concentrates are water-binding (water adsorption) capacity, fat binding capacity and emulsification properties. The use of soy protein concentrates in different applications in food industry is highlighted herewith.
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