@article{MAKHILLJFT20131138317,
    title = {Effects of Synthetic and Natural Extraction Chemicals on Functional Properties, Polyphenol Content and Antioxidant Activity of Soy Protein Isolates Extracted from Full-Fat and Defatted Flours},
    journal = {Journal of Food Technology},
    volume = {11},
    number = {3},
    pages = {52-59},
    year = {2013},
    issn = {1684-8462},
    doi = {jftech.2013.52.59},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2013.52.59},
    author = {Moses Vernonxious,Yufei,Quirino,Odlon and},
    keywords = {Functional properties,amaranth ash extract,lemon extract,natural SPI,conventional SPI},
    abstract = {The number of consumers preferring natural and organic foods 
  to those that involve synthetic chemicals has recently shown dramatic growth. 
  As such a native isoelectrically precipitated Soy Protein Isolates (SPIs) were 
  prepared from full-fat and defatted flours using amaranth (<I>Aamaranthus tricolor 
  </I>L.) lye (pH&gt;12.5) and lemon extract (pH&lt;2.5) as natural food-plant-based 
  chemicals, replacing the conventional synthetic ones (NaOH and HCl, respectively). 
  Functional properties, total polyphenol content and antioxidant activity of 
  the natural SPIs were compared to those of synthetic ones. All the SPI samples 
  qualified to be soy protein isolates with a minimum protein content of 91.21%. 
  The natural SPI showed significant increase in emulsion stability (p&le;0.05). 
  While higher values with narrow margins were shown by the synthetic than the 
  natural SPIs in oil absorption (0.66&plusmn;0.02, 0.50&plusmn;0.01%, respectively), 
  emulsion capacity (56.53&plusmn;0.57, 55.50&plusmn;0.39%), foam stability (11.33&plusmn;0.61, 
  10.40&plusmn;0.40%). No significant difference was observed in water absorption 
  capacity. The DPPH assay showed increased antioxidant activity in the natural 
  SPI although its total polyphenol content was lower. Thus, SPI with functional 
  properties similar to those of conventional ones can be naturally processed 
  using amaranth ash and lemon extracts as alternative chemicals to addressing 
  the fear of consuming synthetic chemical by health-conscious natural and organic 
  food consumers.}
    }