scholarly journals Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH

2020 ◽  
Vol 8 (10) ◽  
pp. 5275-5283
Author(s):  
Fengxian Guo ◽  
Luan Lin ◽  
Zhiyong He ◽  
Zong‐Ping Zheng
Keyword(s):  
Soy Protein ◽  
Soluble Protein ◽  
Storage Stability ◽  
Soy Protein Isolate ◽  
Protein Aggregates ◽  
Protein Isolate

Microencapsulation ofMoringa oleiferaleaf extracts with vegetable protein as wall materials

2019 ◽  
Vol 25 (6) ◽  
pp. 533-543 ◽  
Author(s):  
Jennifer Osamede Airouyuwa ◽  
Thammarat Kaewmanee
Keyword(s):  
Bioactive Compounds ◽  
Soy Protein ◽  
Storage Stability ◽  
Phenolic Content ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Total Phenolic ◽  
Pea Protein ◽  
Wall Materials ◽  
Pea Protein Isolate

Moringa oleifera, often referred to as ‘miracle tree’ contains high amount of bioactive nutrients and dietary antioxidants, which help in ameliorating oxidative stress and degenerating diseases. However, the bioactive compounds are highly susceptible to degradation, and this may decrease the antioxidants activity present in M. oleifera. To prevent these limitations, the utilisation of microencapsulation technique is of necessity. This study investigated the effect of two vegetable proteins: soy protein isolate and pea protein isolate as wall materials for M. oleifera leaf extracts encapsulation by spray drying technique. Three inlet air temperatures (140, 160, and 180 ℃) and two different formulations of core:wall material ratios (1:4 and 1:9, w/w) were studied. The total phenolic contents, antioxidant activity, microencapsulation yield, morphology, colour, tapped and bulk densities, particle size, and storage stability of M. oleifera microcapsules were analysed. Moringa microencapsulates with pea protein isolate had better powder quality than Moringa microencapsulates with soy protein isolate considering its significant higher particle size, bulk and tapped densities. Moringa microencapsulates with soy protein isolate proved to be a better carrier of bioactive compounds of both total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity at inlet air temperature in the range of 140–180 ℃. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity tend to be the most stable compound. The storage stability of bioactive compounds of both Moringa microencapsulates with pea protein isolate and Moringa microencapsulates with soy protein isolate was better preserved at 4 ℃ compared to that of 25 ℃.

Research on Soluble Protein Surface Hydrophobicity of Biomaterial Solution from Soy Protein Isolate - Polysaccharide System

2011 ◽  
Vol 183-185 ◽  
pp. 1094-1099
Author(s):  
Chun Xia Sui ◽  
Guo Ping Yu ◽  
Lian Zhou Jiang ◽  
Yi Hong Bao ◽  
De Jun Mei ◽  
...  
Keyword(s):  
Soy Protein ◽  
Salt Concentration ◽  
Soluble Protein ◽  
Guar Gum ◽  
Soy Protein Isolate ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Quadratic Model ◽  
Box Behnken Design ◽  
Protein Surface Hydrophobicity

The work attempts to study the surface hydrophobicity (S0) of soy protein isolate（SPI）-guar gum(GG) systems for biomaterial. Effect of four factors on the S0 values of the mixtures were studied. A response surface analysis was carried out using the Box-Behnken Design (BBD)method in order to determine the effects and interactions of pH (6.0, 8.0, 10.0), salt(0.05, 0.15, 0.25M), guar gum(0.10, 0.30, 0.50% w/v) and SPI concentrations (3, 4, 5% w/v) on the S0 values of mixtures. The datas were fitted into second order quadratic model. Salt concentration, pH and SPI concentration, interactions between pH and salt concentration, pH and GG concentration, pH and SPI concentration, GG and SPI concentrations were significant(P<0.05).

scholarly journals Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 123 ◽  
Author(s):  
Wang ◽  
Wei ◽  
Deng ◽  
Xie ◽  
Huang ◽  
...  
Keyword(s):  
Olive Oil ◽  
Soy Protein ◽  
Storage Stability ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Binary Complex ◽  
Freeze Thaw ◽  
Complex Particle ◽  
Before And After

Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure and zeta-potential, rheological behavior, storage stability and freeze-thaw stability were analyzed and were correlated with pH condition. Olive oil-soy protein isolate/pectin emulsion at pH 3.0 can remain stable after 30 days’ storage and exhibited greatest freeze-thaw stability after 3 cycles. Quercetin availability was evaluated by in vitro gastrointestinal digestion experiments and it reached 15.94% at pH 7.0.

scholarly journals Food technology to process plant-based food (soy protein isolate formula)

2020 ◽  
Vol 4 (1-3) ◽  
pp. 30
Author(s):  
Made Astawan
Keyword(s):  
Amino Acid ◽  
Soy Protein ◽  
Soluble Protein ◽  
Soy Protein Isolate ◽  
Protein Digestibility ◽  
Protein Isolate ◽  
Food Technology ◽  
Process Plant ◽  
Amino Acid Score

Soy protein isolate (SPI) is obtained by extracting the soluble protein and removing non-protein material such as fat and carbohydrates. Because of this process, it has a neutral flavor and cause less flatulence than soy flours. Furthermore, SPI has higher Protein Digestibility Corrected Amino Acid Score (PDCAAS) compared to soymilk, which is 100% and 92.6% respectively.

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