Physicochemical properties of soy protein prepared by enzyme-assisted countercurrent extraction

2017 ◽  
Vol 53 (6) ◽  
pp. 1389-1396 ◽  
Author(s):  
Cui-Lan Wei ◽  
Wei Lu ◽  
Juan Yang ◽  
Ming-Ping Wang ◽  
Xiao-Quan Yang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Soy Protein ◽  
Countercurrent Extraction

scholarly journals Physicochemical properties of three food proteins treated with transglutaminase

2004 ◽  
Vol 34 (4) ◽  
pp. 1219-1223 ◽  
Author(s):  
Luís Henrique de Barros Soares ◽  
Patrícia Melchionna Albuquerque ◽  
Francine Assmann ◽  
Marco Antônio Záchia Ayub
Keyword(s):  
Physicochemical Properties ◽  
Nitrogen Content ◽  
Soy Protein ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Emulsifying Properties ◽  
Amino Groups ◽  
Emulsifying Activity ◽  
Food Proteins ◽  
Isolated Soy Protein

Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and ISP showed a reduced solubility of 15% and 24% respectively, with HAP showing no alteration on solubility. Amino nitrogen content was 7%, 3% and 2% reduced for HAP, LC and ISP respectively. LC and ISP demonstrated lower emulsifying activity when they were enzymatically treated but the formed emulsions were stable, contrasting with HAP, which exhibited no changes in emulsifying properties.

Effect of physicochemical properties of peptides from soy protein on their antimicrobial activity

Peptides ◽  
2017 ◽  
Vol 94 ◽  
pp. 10-18 ◽  
Author(s):  
Ning Xiang ◽  
Yuan Lyu ◽  
Xiao Zhu ◽  
Arun K. Bhunia ◽  
Ganesan Narsimhan
Keyword(s):  
Antimicrobial Activity ◽  
Physicochemical Properties ◽  
Soy Protein

scholarly journals Physicochemical properties of soy protein isolates-acacia gum conjugates

2011 ◽  
Vol 29 (No. 2) ◽  
pp. 129-136 ◽  
Author(s):  
L. Mu ◽  
H. Zhao ◽  
M. Zhao ◽  
Ch. Cui ◽  
L. Liu
Keyword(s):  
Physicochemical Properties ◽  
Soy Protein ◽  
Time Course ◽  
Activity Index ◽  
Stability Index ◽  
Heating Method ◽  
Protein Isolates ◽  
Soy Protein Isolates ◽  
Acacia Gum ◽  
Graft Reaction

Protein-polysaccharide conjugates were generally prepared by dry-heating. However, it was time-consuming and the sample gained was inhomogeneous. A faster way of preparing protein-polysaccharide conjugates is needed. Accordingly, soy protein isolates (SPI)-Acacia gum (GA) conjugates prepared by the wet-heating method were studied in the present work. Physicochemical properties of SPI-GA conjugates were also determined. The results showed that the wet-heating method could improve the rate of the graft reaction of protein and polysaccharide. The solubility of SPI-GA conjugates was significantly (P < 0.05) higher than that of unreacted SPI-GA mixtures and SPI at the same pH values. The emulsion activity index (EAI) of the grafted SPI increased remarkably. Moreover, a significant (P < 0.05) improvement on the emulsifying stability index (ESI) was observed and emulsions with a smaller droplet size were obtained. No visible flocculation during extended storage (30 days) was observed. The time course of the development of the graft reaction of SPI with GA was also shown by SDS-PAGE.

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