| Abstract Characteristics of water-soluble flours from soy (SF), soy tempe (STF), and germinated-soy tempe (GTF) were compared with those of commercial soy protein isolate (SPI). Defatted flour of soy, soy tempe, and germinated soy tempe were extracted in alkaline water (pH 9) and freeze dried to produce water-soluble flours. Protein contents of SF, STF, and GTF were 49%, 47%, and 51%, respectively, and lower than that of SPI (84%). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles showed that STF and GTF contained lower molecular size of proteins compared to SF and SPI. Trypsin inhibitor activity was detected only in SPI. The most abundant phytic acid was contained in SF, followed in order of decreasing abundance, by SPI, STF,... |
