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PreprintCC BY-NC-NDChemRxiv

Washing order rather than ethanol concentration governs protein restructuring, porosity and emulsifying performance of defatted soybean meal particles

  • Minhui Yang1,2,3,4
  • Liu Liu1,2,3,4
  • Jiarui He1,2,3,4
  • Rana Abdul Basit1,2,3,4
  • Lin Zhao1,2,3,4
  • Yihan Ma1,2,3,4
  • Ying Song1,2,3,4
  • Jian Li1,2,3,4
  • Yang Minhui
4 affiliations
  1. 1Key Laboratory of Geriatric Nutrition and Health
  2. 2Ministry of Education
  3. 3Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health
  4. 4Beijing Technology and Business University
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Abstract

Aqueous-ethanol washing of soy materials is tuned mostly by concentration, yet pore development and protein restructuring need not peak together. Low-temperature defatted soybean meal was washed with the same two concentrations in forward (35% then 70%, G4) or reverse order (G5), alongside unwashed (G1) and single-concentration (G2, G3) controls. The two orders gave particles of similar composition, solubility and secondary structure. Yet G4 retained more ordered aggregates (ΔH 0.47 versus 0.20 J/g), exposed 7.8-fold more free sulfhydryl groups and doubled the specific surface area, which wet-pellet data linked to swelling before contraction. Particle function therefore followed aggregate organization and pore architecture rather than composition. G4 particles adsorbed more protein at the oil–water interface and cut 28-day oil release in high internal phase emulsions from 20.6% to 5.4%, several times the G2–G3 difference. Choosing the washing sequence, without changing reagents or their amounts, thus yields markedly better emulsifying particles.

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Cite

BibTeXRIS
BibTeX
@misc{yang2026washing,
  title = {{Washing order rather than ethanol concentration governs protein restructuring, porosity and emulsifying performance of defatted soybean meal particles}},
  author = {Minhui Yang and Liu Liu and Jiarui He and Rana Abdul Basit and Lin Zhao and Yihan Ma and Ying Song and Jian Li and Yang Minhui},
  howpublished = {ChemRxiv},
  year = {2026},
  month = oct,
  doi = {10.26434/chemrxiv.15010425/v1},
  url = {https://chemrxiv.org/doi/full/10.26434/chemrxiv.15010425/v1},
  note = {CC BY-NC-ND},
}
RIS
TY  - UNPB
TI  - Washing order rather than ethanol concentration governs protein restructuring, porosity and emulsifying performance of defatted soybean meal particles
AU  - Minhui Yang
AU  - Liu Liu
AU  - Jiarui He
AU  - Rana Abdul Basit
AU  - Lin Zhao
AU  - Yihan Ma
AU  - Ying Song
AU  - Jian Li
AU  - Yang Minhui
PY  - 2026
DA  - 2026/10/13
PB  - ChemRxiv
DO  - 10.26434/chemrxiv.15010425/v1
UR  - https://chemrxiv.org/doi/full/10.26434/chemrxiv.15010425/v1
AB  - Aqueous-ethanol washing of soy materials is tuned mostly by concentration, yet pore development and protein restructuring need not peak together. Low-temperature defatted soybean meal was washed with the same two concentrations in forward (35% then 70%, G4) or reverse order (G5), alongside unwashed (G1) and single-concentration (G2, G3) controls. The two orders gave particles of similar composition, solubility and secondary structure. Yet G4 retained more ordered aggregates (ΔH 0.47 versus 0.20 J/g), exposed 7.8-fold more free sulfhydryl groups and doubled the specific surface area, which wet-pellet data linked to swelling before contraction. Particle function therefore followed aggregate organization and pore architecture rather than composition. G4 particles adsorbed more protein at the oil–water interface and cut 28-day oil release in high internal phase emulsions from 20.6% to 5.4%, several times the G2–G3 difference. Choosing the washing sequence, without changing reagents or their amounts, thus yields markedly better emulsifying particles.
ER  -