Effect of Storage Temperature and Water Activity on the Content and Profile of Isoflavones, Antioxidant Activity, and in Vitro Protein Digestibility of Soy Protein Isolates and Defatted Soy Flours

2005 ◽  
Vol 53 (16) ◽  
pp. 6340-6346 ◽  
Author(s):  
Marcia da Silva Pinto ◽  
Franco Maria Lajolo ◽  
Maria Inés Genovese
Keyword(s):  
Antioxidant Activity ◽  
Water Activity ◽  
Soy Protein ◽  
Storage Temperature ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Protein Isolates ◽  
Soy Protein Isolates ◽  
Vitro Protein

scholarly journals Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates

2019 ◽  
Vol 17 (1) ◽  
pp. 864-872
Author(s):  
Aidee I. Sánchez-Reséndiz ◽  
Anayansi Escalante-Aburto ◽  
Vidalina Andía-Ayme ◽  
Cristina Chuck-Hernández
Keyword(s):  
Protein Digestibility ◽  
Functional Evaluation ◽  
In Vitro Protein Digestibility ◽  
Protein Isolates ◽  
Vitro Protein

Partial substitution of soy protein isolates with cricket flour during extrusion affects firmness and in vitro protein digestibility

2020 ◽  
Vol 6 (2) ◽  
pp. 169-177 ◽  
Author(s):  
S.M. Kiiru ◽  
J.N. Kinyuru ◽  
B.N. Kiage ◽  
A.K. Marel
Keyword(s):  
Soy Protein ◽  
Protein Digestibility ◽  
Partial Substitution ◽  
Meat Production ◽  
In Vitro Protein Digestibility ◽  
Low Fat ◽  
Alternative Source ◽  
The Impact ◽  
Vitro Protein

The rapid increase in global population and the unsustainable conventional meat production have created demand for alternative animal-derived protein. Traditionally, soy has been utilised in structuring meat analogues. Currently, edible insects are researched as a potential alternative source of proteins and a valuable ingredient in development of meat analogues. High moisture extrusion was applied to a mixture of soy protein isolate (SPI) and full or low-fat cricket flour (CF) and the impact of cricket inclusion levels as well as extruder barrel temperature on the firmness and in vitro protein digestibility was evaluated. The SPI flour was substituted at 0 (control), 15, 30 and 45% and extruded on a laboratory co-rotating twin-screw extruder with a throughput of 1 kg/h at 150 rpm screw speed. Cooking temperature was varied at 120, 140 and 160 °C and water flowrate set to 10 ml/min. Texture as evaluated on all the treatments by texture profile analysis while the in vitro crude protein digestibility (CPD) was done on raw flours and extrudates with 15 and 45% CF inclusion and at 120 and 160 °C. The extrusion temperature had a negative correlation (r=-0.49) with the CPD but the CF inclusion had a correlation; r=0.71 (120 °C) and -0.28 (160 °C). The highest CPD (50%) was recorded from 45% full-fat CF extruded blend at 120 °C. Firmness was positively influenced (r=0.56) by temperature but negatively influenced (r≈-0.57) by CF inclusions at selected temperatures. Overall the low-fat CF blends had lower firmness values compared to their full-fat counterparts and control samples. The findings from this research demonstrated to be relevant for processing of high-protein and insect-based meat alternatives for food dependencies.

scholarly journals Antioxidant activity and in vitro protein digestibility of chicken feather protein hydrolysates

2019 ◽  
Author(s):  
olarewaju Michael oluba ◽  
Oghenerobor B. Akpor ◽  
Olayinka O. Alabi ◽  
Ayoola J. Shoyombo ◽  
Abigail G. Adeyonu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sulfuric Acid ◽  
Nitric Acid ◽  
Trichloroacetic Acid ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Chicken Feather ◽  
Metal Chelating ◽  
Vitro Protein

Abstract Objective The hydrolysis of chicken feather waste was carried out using sodium hydroxide and the hydrolysed feather solution precipitated using different acids (nitric acid, sulfuric acid, hydrochloric acid and trichloroacetic acid). Hydrolysates of the different acids were evaluated for antioxidant activity via 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing power and metal chelating activities. In addition, the in vitro protein digestibility of the respective acid hydrolysates was carried out. Results: Data obtained showed that nitric acid-precipitated hydrolysate had the highest DPPH scavenging activity while the hydrolysate precipitated with trichloroacetic acid exhibited the highest ferric (Fe3+) reduction potential. On the other hand, trichloroacetic acid-, sulfuric acid- and nitric acid-precipitated hydrolysates showed similar metal chelating potential compared to hydrochloric acid-precipitated hydrolysate with the least chelating potential. The in vitro protein digestibility of the different hydrolysates ranged from 62.30 ± 1.0% (nitric acid) to 73.10 ± 1.3% (trichloroacetic acid) and were significantly (p < 0.05) higher compared to 23.80 ± 0.5% (raw feather). These results indicate that alkaline-hydrolysed chicken feather hydrolysate may be useful as supplementary protein and antioxidants in animal feed formulations.

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