Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods

2013 ◽  
Vol 49 (4) ◽  
pp. 1079-1089 ◽  
Author(s):  
Guanhao Bu ◽  
Yingying Yang ◽  
Fusheng Chen ◽  
Zhixiong Liao ◽  
Yanxiu Gao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Reverse Micelle ◽  
Extraction Methods ◽  
Soya Bean ◽  
Micelle System ◽  
Bean Protein

Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates

2020 ◽  
Vol 55 (10) ◽  
pp. 3315-3326 ◽  
Author(s):  
Chengbin Zhao ◽  
Huanhuan Yin ◽  
Jiannan Yan ◽  
Baokun Qi ◽  
Jingsheng Liu
Keyword(s):  
Physicochemical Properties ◽  
Protein Isolate ◽  
Soya Bean ◽  
Bean Protein

scholarly journals Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Regine Stockmann ◽  
Hema Jegasothy ◽  
Roman Buckow
Keyword(s):  
Physicochemical Properties ◽  
Faba Bean ◽  
Protein Concentration ◽  
High Concentration ◽  
Molecular Weights ◽  
Oil In Water ◽  
Sds Page ◽  
Lower Protein ◽  
7S Globulin ◽  
Bean Protein

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

Ethylene glycol and the thermostability of trypsin in a reverse micelle system

2006 ◽  
Vol 71 (5) ◽  
pp. 533-537 ◽  
Author(s):  
E. A. Stupishina ◽  
R. N. Khamidullin ◽  
N. N. Vylegzhanina ◽  
D. A. Faizullin ◽  
Yu. F. Zuev
Keyword(s):  
Ethylene Glycol ◽  
Reverse Micelle ◽  
Micelle System

337. The supplementary relationships between the proteins of dairy products and those of bread and potato as affected by the method of feeding. With a note on the value of soya-bean protein

1946 ◽  
Vol 14 (3) ◽  
pp. 330-339 ◽  
Author(s):  
Kathleen M. Henry ◽  
S. K. Kon
Keyword(s):  
Dairy Products ◽  
Protein Intake ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Soya Bean ◽  
White Bread ◽  
Biological Value ◽  
Bean Flour ◽  
True Digestibility ◽  
Bean Protein

1. The biological value of proteins at an 8% level of protein intake measured on rats by the method of Mitchell (7, 10) was 52 for white bread of 73% extraction, 76 for Cheddar cheese, 75 for a mixture of both foods when each supplied 50% of the protein, and 67 when the two sources of protein were given on alternate days. The true digestibilities were, respectively, 99, 100, 98 and 99.2. Similar experiments with dried skim milk and dried cooked potatoes yielded biological values of 71 for potato, 89 for milk, 86 for the mixture and 81 for the substances fed separately on alternate days. The true digestibilities were, respectively, 82, 90, 82 and 87.3. An attempt to carry out experiments of the same type with dried whey and dried potato failed because of deaths of some rats receiving the whey diet, probably because of its high content of lactose. A biological value of 76 was obtained for the potato proteins and of 70 for a mixture of whey and potato in which whey supplied 25% of the protein. The true digestibilities were, respectively, 82 and 68.4. The biological value and the true digestibility of the proteins of a sample of edible soya-bean flour were, respectively, 73 and 90.5. It is concluded that there is a marked supplementary relationship between the proteins of milk and potato and those of bread and cheese when the members of each pair supply equal amounts of protein and when they are given together. No supplementary relationship is exhibited when the sources of protein are given separately on alternate days.

A sinter-resistant catalytic system based on ultra-small Ni–Cu nanoparticles encapsulated in Ca–SiO2 for high-performance ethanol steam reforming

Nanoscale ◽  
2020 ◽  
Vol 12 (31) ◽  
pp. 16605-16616
Author(s):  
Rong Dai ◽  
Ziliang Zheng ◽  
Chenshuai Lian ◽  
Kai Shi ◽  
Xu Wu ◽  
...  
Keyword(s):  
Steam Reforming ◽  
Reverse Micelle ◽  
High Performance ◽  
Carbon Deposition ◽  
Ethanol Steam Reforming ◽  
Core Shell ◽  
Cu Nanoparticles ◽  
The Core ◽  
Ethanol Steam ◽  
Micelle System

The core@shell Ni–Cu@CS nanocatalyst synthesized via a reverse micelle system exhibited an excellent anti-sintering performance, while the unique characteristics of its shell suppress carbon deposition in the ESR reaction.

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