Soybean protein isolate‐rice starch interactions during the simulated gluten‐free rice bread making process

2021 ◽  
Author(s):  
Liang‐shu Hu ◽  
Yang Yang ◽  
Feng‐lian Chen ◽  
Jing Fan ◽  
Bing Wang ◽  
...  
Keyword(s):  
Soybean Protein ◽  
Protein Isolate ◽  
Rice Starch ◽  
Gluten Free ◽  
Bread Making ◽  
Soybean Protein Isolate

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.

Thermal Stability of Soybean Protein Isolate-Based Oleic Acid/Stearic Acid Blend Edible Films

2013 ◽  
Vol 469 ◽  
pp. 171-174 ◽  
Author(s):  
Ning Zhang ◽  
Si Yao Sui ◽  
Zhe Wang ◽  
Zhong Su Ma
Keyword(s):  
Thermal Stability ◽  
Oleic Acid ◽  
Stearic Acid ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
The Matrix ◽  
Thermal Stability Of

Edible films were prepared using soy protein isolate (4g/100g), oleic acid (0-2g/100g) and stearic acid (0-2g/100g). Effects of the type and ratio of fatty acids (oleic acid and stearic acid) on the thermal properties of soybean protein isolate-based films were investigated. The results indicated that the addition of oleic acid and stearic acid take a significant effect on the thermal stability of soybean protein isolate-based films, as may attribute to that oleic acid is an amphiphilic substance that interacts with both polar and hydrophobic sites on proteins, thus it could improve the functional properties of the films. Besides, the solid state and hydrophobic nature of stearic acid could help limit water diffusion in the matrix more efficiently when it is well-integrated in the matrix through the surfactant action of oleic acid.

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