Effect of temperature of preheated soy protein isolate on the structure and properties of soy protein isolate heated–vitamin D 3 complex

2021 ◽  
Author(s):  
Anqi Zhang ◽  
Qiang Cui ◽  
Xibo Wang ◽  
Xin‐Huai Zhao
Keyword(s):  
Vitamin D ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Temperature ◽  
Structure And Properties ◽  
Vitamin D 3

scholarly journals Investigation of the stability of vitamin D in emulsion-based delivery systems

2018 ◽  
Vol 24 (2) ◽  
pp. 157-167 ◽  
Author(s):  
Faezeh Sharifi ◽  
Mansour Jahangiri
Keyword(s):  
Vitamin D ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Daily Intake ◽  
Gum Arabic ◽  
Good Health ◽  
Protein Isolate ◽  
Minimum Size ◽  
Whey Protein Concentrate ◽  
Uniform Dispersion

Vitamin D is a nutraceutical agent, which is necessary for good health. However, the sufficient amount of this vitamin needed for daily intake is not found in most foods which leads to many producers choosing to develop vitamin-enriched products. Vitamin D is sensitive to the exposure to oxygen and high temperature. To protect it against degradation during food processing, emulsion-based delivery is preferred. The more stable emulsion leads to higher protection of vitamin D. The present study investigated the effects of different factors, such as the choice of biopolymer, pH, ionic strength, and temperature, on emulsion stability. As emulsions with smaller particles are known to be more stable, the minimum concentrations of the biopolymers under study allowing the minimum size of particles were determined. The results obtained were the following: gum arabic 7 %, 468 nm; maltodextrin 2 %, 266 nm; Whey protein concentrate (WPC) 0.5 %, 190 nm; Soy protein isolate (SI) 4 %, 132 nm. Among the different biopolymers and the emulsion conditions studied, the soy protein isolate emulsion provided the highest protection of vitamin D (85 %) at 4 wt% concentration, pH 7 and 25?C. SEM analysis of the dried nanocapsules of the soy protein isolate emulsion revealed homogeneous and uniform dispersion of particles.

Effect of Temperature on Barrier Properties of Soy Protein Isolate Films

2011 ◽  
Vol 380 ◽  
pp. 270-273 ◽  
Author(s):  
Xiu Feng Ma ◽  
Mo Chen ◽  
Kai Meng ◽  
Fei Fei Li
Keyword(s):  
Water Vapour ◽  
Soy Protein ◽  
Transmission Rate ◽  
Soy Protein Isolate ◽  
Barrier Properties ◽  
Protein Isolate ◽  
Effect Of Temperature ◽  
Arrhenius Model ◽  
Influence Of Temperature On ◽  
The Relationship

The influence of temperature on oxygen and water vapour permeation in cast soy protein isolate (SPI) films was investigated at the range of 10–40° C at 50% relative humidity. At tested temperatures, the SPI films exhibited transmission rate values of 22.48–150.90 g m−2day−1and 5.67–67.48 cm3m−2day−1for water vapour and O2, respectively. The results indicated that the relationship between temperature and the oxygen/water vapour transmission rate of the SPI films followed an exponential grow curve [y=A*exp(x/B) + C]. Furthermore, the activation energy (Ea) value of the O2permeation process was calculated by fitting the Arrhenius model to the experimental data.

scholarly journals Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1807
Author(s):  
Estefanía Álvarez-Castillo ◽  
José Manuel Aguilar ◽  
Carlos Bengoechea ◽  
María Luisa López-Castejón ◽  
Antonio Guerrero
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Divalent Cations ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Guluronic Acid ◽  
Wide Range ◽  
Anionic Polysaccharides ◽  
Porous Matrices

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate (SPI) has shown superabsorbent properties that are useful in fields such as agriculture. Alginate salts (ALG) are linear anionic polysaccharides obtained at a low cost from brown algae, displaying a good enough biocompatibility to be considered for medical applications. As alginates are quite hydrophilic, the exchange of ions from guluronic acid present in its molecular structure with divalent cations, particularly Ca2+, may induce its gelation, which would inhibit its solubilization in water. Both biopolymers SPI and ALG were used to produce composites through injection moulding using glycerol (Gly) as a plasticizer. Different biopolymer/plasticizer ratios were employed, and the SPI/ALG ratio within the biopolymer fraction was also varied. Furthermore, composites were immersed in different CaCl2 solutions to inhibit the amount of soluble matter loss and to enhance the mechanical properties of the resulting porous matrices. The main goal of the present work was the development and characterization of green porous matrices with inhibited solubility thanks to the gelation of alginate.

Sign in / Sign up

Export Citation Format

Share Document