The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithi

2021 ◽  
Author(s):  
Conghui Liu ◽  
Xin Wang
Keyword(s):  
Physicochemical Properties ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Flaxseed Oil ◽  
Soybean Protein Isolate ◽  
Oil Emulsions

scholarly journals Applying Nanotechnology to Okara for Developing Soy Protein Gel-Based Foods

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 30
Author(s):  
Yuya Arai ◽  
Katsuyoshi Nishinari ◽  
Takao Nagano
Keyword(s):  
Physicochemical Properties ◽  
Nutritive Value ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Soy Isoflavones ◽  
Stress And Strain ◽  
Soy Milk ◽  
Soybean Protein Isolate ◽  
Protein Gel ◽  
Food Applications

Okara, which is used in the production of tofu and soy milk, is rich in dietary fibers (DFs) and phytochemicals such as soy isoflavones and soyasaponins. Despite its nutritive value, okara is scarcely used as a food source, as the DFs in okara are mostly insoluble. Thus, improving the physicochemical properties of okara for various food applications is of great importance. Here, okara were atomized using a wet-type grinder (WG) that is used to produce nanocelluloses (NC). We treated 2 wt% okara with the WG by different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five time-WG treated okara also dispersed in water homogeneously after 24 h, whereas untreated okara did not. The breaking stress and strain of soybean-protein-isolate gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. These results suggest that NC technology can improve the physicochemical properties of okara and is useful in the development of protein gel-based foods.

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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