Quality Improvement of Soybean Whey by Macroporous Resin Adsorption

To reduce the divalent cation content and beany odor of soybean whey, eight types of macroporous resins were screened based on the removal rates of calcium and magnesium ions, protein loss rate and sensory evaluation. The conditions for the adsorption of soybean whey by the selected macroporous resin were optimized. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to evaluate beany odorants before and after adsorption. The results showed that D851 macroporous resin had an excellent adsorption capacity for soybean whey. When 150 mL of soybean whey was treated with 4 g of D851 resin for 40 minutes, the removal rates of calcium and magnesium ions were 76.03% and 85.88%, respectively, and the protein loss rate was 7.27%. The sensory flavor was significantly improved after adsorption with macroporous resin. In addition, the contents of the beany odorants trans-2-hexenal, n-hexanol, and 1-octen-3-ol decreased by 3.92%, 24.33%, and 31.21%, respectively. Trans,trans-2,4-decadienal, trans,trans-2,4-nonadienal, and benzaldehyde were completely removed. The adsorption of soybean whey by D851 macroporous resin under suitable conditions can effectively reduce the contents of calcium and magnesium ions and decrease the beany odor while retaining proteins. This study can provide theoretical guidance for the industrial application of soybean whey.