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Soybean Meal: The Reservoir of High-Quality Protein

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Oilseed Meal as a Sustainable Contributor to Plant-Based Protein

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Abstract

Demand for plant protein as an alternative to animal protein has increased greatly. Soybean meal is an agro-industrial byproduct generated from the soybean oil processing industry and contains a high quantity of protein. Amino acid composition especially essential amino acids are rich in soybean protein. Non-essential amino acid like lysine which is limited in common cereals is present in high quantity in soybean meal. Soybean protein isolate possesses excellent functional properties such as solubility, emulsion capacity, foaming capacity, and water as well as oil binding capacity. Soybean meal contains some anti-nutritional compounds like trypsin inhibitors that can be successfully removed by various treatments such as hydrolysis, fermentation, and ultrasonication. These treatments not only decreased the anti-nutritional factors but also effectively increased the functional properties of soybean protein isolate. Based on the functional characteristics, soybean protein isolate can be used to prepare a variety of food products such as bakery products, meat products, beverages, confectionery products, and dairy products.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Dipak Das

  2. Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Parmjit S. Panesar

  3. Department of Food Engineering and Technology, Tezpur University, Napam, Tezpur, Assam, India

    Gaurav Panesar

  4. Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai, India

    Manoj Kumar

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  1. Dipak Das
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  2. Gaurav Panesar
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  3. Parmjit S. Panesar
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  4. Manoj Kumar
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Editors and Affiliations

  1. Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai, India

    Manoj Kumar

  2. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA

    Sneh Punia Bangar

  3. Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Parmjit S. Panesar

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Das, D., Panesar, G., Panesar, P.S., Kumar, M. (2024). Soybean Meal: The Reservoir of High-Quality Protein. In: Kumar, M., Punia Bangar, S., Panesar, P.S. (eds) Oilseed Meal as a Sustainable Contributor to Plant-Based Protein. Springer, Cham. https://doi.org/10.1007/978-3-031-47880-2_2

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