Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten-free rice dough and bread

2018 ◽  
Vol 53 (7) ◽  
pp. 1760-1770 ◽  
Author(s):  
Chonnikarn Srikanlaya ◽  
Nantawan Therdthai ◽  
Pitiporn Ritthiruangdej ◽  
Weibiao Zhou
Keyword(s):  
Whey Protein ◽  
Soy Protein ◽  
Hydroxypropyl Methylcellulose ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Gluten Free ◽  
Rice Dough

Mechanical Properties of Soy Protein Isolate and Whey Protein Concentrate-Based Films

2012 ◽  
Vol 573-574 ◽  
pp. 181-184
Author(s):  
Yu Peng Gao ◽  
Zhe Wang ◽  
Yan Qing Niu ◽  
Zhong Su Ma
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Whey Protein ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Elongation At Break ◽  
Better Than

The mechanical properties difference between soy protein isolate-based film and whey protein-based film was researched. The elongation at break, tensile strength of the pure soy protein isolate film both are better than that of the pure whey protein concentrate film, which is respectively 10 times and 25 times. After compounding the property of the whey protein concentrate film ameliorates. The elongation at break, tensile strength of the whey protein concentrate film increases respectively by 9 times and 16 times after the glutin is mixed. The elongation at break, tensile strength of the whey protein concentrate film increases by 1.1 times and 12 times after the chitosan is added.

Genipin crosslinked soy-whey based bioactive material for atorvastatin loaded nanoparticles: preparation, characterization and in vivo antihyperlipidemic study

RSC Advances ◽  
2016 ◽  
Vol 6 (96) ◽  
pp. 93275-93287 ◽  
Author(s):  
Jovita Kanoujia ◽  
Mahendra Singh ◽  
Pooja Singh ◽  
Poonam Parashar ◽  
Chandra Bhusan Tripathi ◽  
...  
Keyword(s):  
Whey Protein ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Lipid Lowering ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Bioactive Material

Lipid lowering potential of soy protein isolate and whey protein concentrate as novel nanomaterial for atorvastatin nanoparticles.

scholarly journals Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 22
Author(s):  
María Gabriela Bordón ◽  
Gabriela Noel Barrera ◽  
Maria C. Penci ◽  
Andrea Bori ◽  
Victoria Caballero ◽  
...  
Keyword(s):  
Soy Protein ◽  
Seed Oil ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Drying Methods ◽  
Protein Concentrate ◽  
Chia Seed ◽  
Chia Seed Oil

Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend—whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)—on the physico–chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation—from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)—which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO.

scholarly journals Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread

2018 ◽  
Vol 6 (1) ◽  
pp. 211-221
Author(s):  
Sheeba Khan ◽  
Saumya Choudhary ◽  
Anamika Pandey ◽  
Mohd. Kamran Khan ◽  
Anu Kumari ◽  
...  
Keyword(s):  
Whey Protein ◽  
Hydroxypropyl Methylcellulose ◽  
Predictor Variables ◽  
Whey Protein Concentrate ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Protein Concentrate ◽  
Gluten Free ◽  
Free Protein ◽  
Protein Rich

Wheat breads contains gluten protein that is responsible for the visco-elastic properties of dough. There has recently been an increase in the prevalence of gluten-related disorders including celiac disease and non-celiac gluten sensitivity. Therefore, this study has been designed for improving bread production for gluten-free bread (sorghum and potato starch) using hydroxypropyl methylcellulose (HPMC) and whey protein concentrate (WPC-70) as technological improver and optimizing it using response surface methodology (RSM). RSM was used to investigate the influence of predictor variables (HPMC and WPC-70) on bread quality in terms of crust and crumb texture and color, flavor, porosity and overall acceptability. The HPMC level varies from 2- 3% and WPC-70 from 12-15%. Quadratic models are developed to fit with experimental data. The predictor variables had desirable effect on all the responses. Finally, 3% HPMC and 15 % WPC-70 were chosen as optimum levels. The obtained gluten-free bread can be considered as protein rich. The optimized bread was analyzed for various parameters including protein, moisture, fat, crude fiber content, acid insoluble ash and pH. The analyzed results were reported as 10.48g, 38.73g, 8.97g, 2.8g, 0.134g, 6.1 respectively. The microbiological analysis of optimized bread was performed. The total plate count was10, yeast mould was 10 and coliform count Nil. Hence, it can be stated that HPMC and WPC-70 can be efficiently used to obtain gluten-free protein rich bread.

A Statistical Experimental Design to Plastein Synthesis with the Mixture of Soy Protein Isolate(SPI) Hydrolysate and Whey Protein Isolate(WPI) Hydrolysate

2011 ◽  
Vol 236-238 ◽  
pp. 2773-2779
Author(s):  
Ying Cao Xu ◽  
Zhi Biao Feng ◽  
Chun Hong Liu
Keyword(s):  
Experimental Design ◽  
Whey Protein ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Statistical Experimental Design ◽  
Operating Variables ◽  
Enzyme Substrate ◽  
Predicted Values

A statistical experimental design to plastein synthesis which was catalyzed by transglutaminase, using the mixture of soy protein isolate(SPI) hydrolysate and whey protein isolate (WPI) hydrolysate, was investigated. Enzyme/Substrate(E/S:5-25U/g), pH(5-9) and temperature (35-65°C) were selected as major operating variables. To investigate the effects of variables to yield of plastein, the statistical experiment of Box-Behnken design(BBD) and Response Surface methodology(RSM) was employed. Regression analysis showed that the experiment data accorded with the predicted values obtained from quadratic regression equation in BBD with R-Squared of 0.9866 and F-value of 102.51. The optimum results estimated by BBD were as follows: E/S(19.5U/g), pH(6.8), and temperature(50.0°C), gave a maximum plastein yield of 54%. In the present experiment, the preliminary study on plastein functions such as foaming, emulsifying, were showed that plastein had a good biological function.

Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta

LWT ◽  
2019 ◽  
Vol 103 ◽  
pp. 19-26 ◽  
Author(s):  
C.T. Manoj Kumar ◽  
Latha Sabikhi ◽  
A.K. Singh ◽  
P.N. Raju ◽  
Rajesh Kumar ◽  
...  
Keyword(s):  
Whey Protein ◽  
Pearl Millet ◽  
Sodium Caseinate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Gluten Free

scholarly journals Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 589 ◽  
Author(s):  
Adetiya Rachman ◽  
Margaret A. Brennan ◽  
James Morton ◽  
Charles S. Brennan
Keyword(s):  
Amino Acid ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Digestibility ◽  
Egg White ◽  
Protein Isolate ◽  
Gluten Free ◽  
Egg White Protein ◽  
Amino Acid Profiles ◽  
Banana Flour

The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.

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