International Science Community Association Research Journal of Chemical Sciences 2231-606X 7 12 2017 12 18 Preparation of soy protein concentrates by different treatment processes 11 15 EN Suganya V. 1 PG and Research Department of Biochemistry, Mohamed Sathak College of Arts & Science, Sholinganallur, Chennai, Tamilnadu, India Anuradha V. 2 PG and Research Department of Biochemistry, Mohamed Sathak College of Arts & Science, Sholinganallur, Chennai, Tamilnadu, India Ali M. Syed 3 PG and Research Department of Biochemistry, Mohamed Sathak College of Arts & Science, Sholinganallur, Chennai, Tamilnadu, India Sangeetha P. 4 PG and Research Department of Biochemistry, Mohamed Sathak College of Arts & Science, Sholinganallur, Chennai, Tamilnadu, India Bhuvana P. 5 PG and Research Department of Biochemistry, Mohamed Sathak College of Arts & Science, Sholinganallur, Chennai, Tamilnadu, India Usman Shumaila 1 Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan Yasmeen Ammara 2 Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan Nazir Saima 3 Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan Khan Shaista J. 4 Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan Ali Sakhawat 5 Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan Kalim Imran 6 Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozpur Road Lahore, Pakistan > Short Communication 2017 9 26 2017 12 18 This study aimed to develop soy protein concentrate (SPC) from soybean. SPC was produced using different concentration of acetic and citric acid (40, 50 and 60%), purpose of developing the concentrate and residue was to get value add products rich in protein and fiber. The experimental work was also carried out to determine the chemical compositions of whole soybean seed, defatted soybean, SPC and soy protein residue (SPR) by proximate analysis i.e. moisture, ash, fat, fiber and protein contents. Citric acid and acetic acid being edible acids were used to get highest protein content of soy protein concentrate and to see the maximum yield as well. High protein content of 87.49% was obtained from SPC with 60% citric acid concentration and high fiber content of 13.36% was obtained from SPR with 50% citric acid concentration. While in case of acetic acid, high protein content of 69.81%, and high fiber content of 10.50% were obtained with 60% and 40% acetic acid. The protein content obtained from SPC was significantly higher than from SPR. Unlike the protein content, high fiber was found only in SPR in both the acids used. Copyright@ International Science Community Association