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**3** 

*1Saudi Arabia 2South Korea* 

**High Pressure Treatments of Soybean** 

Kashif Ghafoor1, Fahad Y.I. AL-Juhaimi1 and Jiyong Park2 *1Department of Food and Nutrition Sciences, King Saud University, Riyadh,* 

Soybean (*Glycine max*) is an industrial crop extensively cultivated for its oil and protein content. The global demand for soybean has increased dramatically over the last few years. Since the application of high hydrostatic pressure (HHP) to different food systems in the late 1800s (Bridgman, 1914), many researchers today are again applying this promising technology to the processing of foods. There is increasing worldwide interest in the use of HHP because of the advantages of this technology over other methods of processing and preservation. HHP offers homogeneity of treatment at every point in the product due to the fact the applied pressure is instantaneously and uniformly distributed within the HHP chamber. Therefore, processing time is not a function of sample size. Important advantages in using this technology are (1) significant or total inactivation of microorganisms (Knorr, 1993), and (2) better functional and nutritional retention of ingredients in the processed products, with improved food quality parameters (Hayashi, 1989). In addition, there is significant energy economy in comparison to thermal stabilization techniques, because once the desired pressure is reached, it can be maintained without the need for further energy input. Recently, processing of foods with HHP and low to moderate temperatures (less than 70 °C) was introduced as an alternative to thermal preservation. However, it was not until the late 1980s that researchers began investigating ways to commercialize high pressure

The main uses of soybeans can be categorized into three groups: industrial, human food and livestock feed. Soybeans for human consumption are processed in many forms. Of major importance in Asian countries are soy foods such as tofu, soy sauce, miso, soy sprouts, and soymilk. These soy foods were recently introduced to the American market as were soy flour and soymilk previously. Soy flour is often mixed with other flours to increase the protein content, and soymilk provides an alternative source of protein for people allergic to the protein in cow's milk (Riaz, 1988). In addition to its versatility, the soybean is a commodity of unique chemical composition. On a mean dry matter basis, soybeans contain about 40% protein and 20% oil. Soybeans contains the highest protein content among food crops, and are second highest with respect to oil content among all the food legumes. Thus, the composition of soy products range in protein content from about 40% for full-fat flours

**1. Introduction** 

treatment of foods (Hayashi, 1989).

to 95% or more for protein isolates (Wolf & Cowan, 1975).

*2Department of Biotechnology, Yonsei University, Seoul 120-749,* 

**and Soybean Products** 

