scholarly journals Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase

2022 ◽  
Author(s):  
Zhanrui Huang ◽  
Jing Sun ◽  
Liangzhong Zhao ◽  
Wanying He ◽  
Teyuan Liu ◽  
...  
Keyword(s):  
Soybean Protein ◽  
Intermolecular Forces ◽  
Protein Isolate ◽  
Microstructural Characteristics ◽  
Gel Properties ◽  
Soybean Protein Isolate

scholarly journals Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate

2021 ◽  
Vol 39 ◽  
pp. 100827
Author(s):  
Chengbin Zhao ◽  
Zejun Chu ◽  
Zhenchi Miao ◽  
Jing Liu ◽  
Jingsheng Liu ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Treatment Effects ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Gel Properties ◽  
Soybean Protein Isolate

Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

2014 ◽  
Vol 240 (2) ◽  
pp. 367-378 ◽  
Author(s):  
Yujie Su ◽  
Yiting Dong ◽  
Fuge Niu ◽  
Chenying Wang ◽  
Yuntao Liu ◽  
...  
Keyword(s):  
Secondary Structure ◽  
Soybean Protein ◽  
Egg White ◽  
Protein Isolate ◽  
Gel Properties ◽  
Soybean Protein Isolate ◽  
Composite Gels

scholarly journals Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 667
Author(s):  
Chenxiao Wang ◽  
Hao Yin ◽  
Yanyun Zhao ◽  
Yan Zheng ◽  
Xuebing Xu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Activity Index ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Water Holding Capacity ◽  
Holding Time ◽  
Emulsifying Activity ◽  
Soybean Protein Isolate ◽  
Water Holding

This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.

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