scholarly journals Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard

2017 ◽  
Vol 5 (6) ◽  
pp. 1163-1169 ◽  
Author(s):  
Toyin E. Akinwale ◽  
Taofik A. Shittu ◽  
Abdul-razaq A. Adebowale ◽  
Sheriff Adewuyi ◽  
Adebayo B. Abass
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Cassava Starch ◽  
Protein Isolate ◽  
Sensory Acceptability

scholarly journals Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil

2018 ◽  
Vol 7 (2) ◽  
pp. 656-666
Author(s):  
Adebukola T. Omidiran ◽  
Olajide P. Sobukola ◽  
Silifat A. Sanni ◽  
Lateef O. Sanni ◽  
Abdulrasaq A. Adebowale ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Cassava Starch ◽  
Quality Parameters ◽  
Protein Isolate ◽  
Deep Fat Frying

Characterization of cassava starch/soy protein isolate blends obtained by extrusion and thermocompression

2020 ◽  
pp. 113092
Author(s):  
Laura Fonseca Ferreira ◽  
Ana Carolina Salgado de Oliveira ◽  
Danielly de Oliveira Begali ◽  
Alfredo Rodrigues de Sena Neto ◽  
Maria Alice Martins ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Cassava Starch ◽  
Protein Isolate

scholarly journals Quality attributes of formulated snacks from blends of cassava starch and soy protein isolate deep fried in palmolein oil

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
Adebukola T. Omidiran ◽  
Olajide P. Sobukola ◽  
Silifat A. Sanni ◽  
Lateef O. Sanni ◽  
Abdul‐rasaq A. Adebowale ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Quality Attributes ◽  
Cassava Starch ◽  
Protein Isolate

scholarly journals Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1807
Author(s):  
Estefanía Álvarez-Castillo ◽  
José Manuel Aguilar ◽  
Carlos Bengoechea ◽  
María Luisa López-Castejón ◽  
Antonio Guerrero
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Divalent Cations ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Guluronic Acid ◽  
Wide Range ◽  
Anionic Polysaccharides ◽  
Porous Matrices

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate (SPI) has shown superabsorbent properties that are useful in fields such as agriculture. Alginate salts (ALG) are linear anionic polysaccharides obtained at a low cost from brown algae, displaying a good enough biocompatibility to be considered for medical applications. As alginates are quite hydrophilic, the exchange of ions from guluronic acid present in its molecular structure with divalent cations, particularly Ca2+, may induce its gelation, which would inhibit its solubilization in water. Both biopolymers SPI and ALG were used to produce composites through injection moulding using glycerol (Gly) as a plasticizer. Different biopolymer/plasticizer ratios were employed, and the SPI/ALG ratio within the biopolymer fraction was also varied. Furthermore, composites were immersed in different CaCl2 solutions to inhibit the amount of soluble matter loss and to enhance the mechanical properties of the resulting porous matrices. The main goal of the present work was the development and characterization of green porous matrices with inhibited solubility thanks to the gelation of alginate.

Glycation of Soy Protein Isolate with two ketoses: D‐Allulose and Fructose

2021 ◽  
Author(s):  
Ozan Tas ◽  
Ulku Ertugrul ◽  
Mecit Halil Oztop ◽  
Bekir Gokcen Mazı
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate
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