Effect of Cross-Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate-Yellow Alkaline Noodles Prepared by Retort Processing

2013 ◽  
Vol 38 (3) ◽  
pp. 1187-1197 ◽  
Author(s):  
Shin-Yong Yeoh ◽  
Abbas F.M. Alkarkhi ◽  
Azhar Mat Easa
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Protein Isolate ◽  
Cross Linking ◽  
Retort Processing

scholarly journals Mechanical Properties and Biodegradability of the Kenaf/Soy Protein Isolate-PVA Biocomposites

2015 ◽  
Vol 2015 ◽  
pp. 1-11 ◽  
Author(s):  
Jong Sung Won ◽  
Ji Eun Lee ◽  
Da Young Jin ◽  
Seung Goo Lee
Keyword(s):  
Mechanical Properties ◽  
Soy Protein ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Natural Fibers ◽  
Protein Isolate ◽  
Poly Vinyl Alcohol ◽  
Cross Linking ◽  
Adhesion Properties ◽  
The Cross

The effective utilization of original natural fibers as indispensable components in natural resins for developing novel, low-cost, eco-friendly biocomposites is one of the most rapidly emerging fields of research in fiber-reinforced composite. The objective of this study is to investigate the interfacial adhesion properties, water absorption, biodegradation properties, and mechanical properties of the kenaf/soy protein isolate- (SPI-) PVA composite. Experimental results showed that 20 wt% poly (vinyl alcohol) (PVA) and 8 wt% glutaraldehyde (GA) created optimum conditions for the consolidation of the composite. The increase of interfacial shear strength enhanced the composites flexural and tensile strength of the kenaf/SPI-PVA composite. The kenaf/SPI-PVA mechanical properties of the composite also increased with the content of cross-linking agent. Results of the biodegradation test indicated that the degradation time of the composite could be controlled by the cross-linking agent. The degradation rate of the kenaf/SPI-PVA composite with the cross-linking agent was lower than that of the composite without the cross-linking agent.

Extruder Responses, Textural Properties and Color of Meat Analogs Made by High Moisture Soybean Residue and Soy Protein Isolate

2013 ◽  
Vol 781-784 ◽  
pp. 1670-1676 ◽  
Author(s):  
Lan Zhang ◽  
Han Song Yu ◽  
Yao Hui Hu
Keyword(s):  
Soy Protein ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Protein Isolate ◽  
High Moisture ◽  
Soybean Residue ◽  
Cooking Temperature ◽  
Feed Moisture ◽  
Extruded Products

The effect of mixture material with different levels which consisted in soybean residue, soy protein isolate and wheat gluten(0/65/35%-60/5/35%) during high-moisture extrusion, using a laboratory size co-rotating, twin screw food extruder under 50%-60% feed moisture content and 130-150 °C cooking temperature on selected extruder responses, color and textural properties of extruded products was studied. The results show that soybean residue content and feed moisture is negative correlation (r=-0.666 and -0.601) with the hardness of fibrous meat analogs. But cooking temperature has not significant correlation (P>0.05) with the changes of extruder response, color or textural properties of meat analogs.

scholarly journals Double-Network Hydrogels of Corn Fiber Gum and Soy Protein Isolate: Effect of Biopolymer Constituents and pH Values on Textural Properties and Microstructures

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 356
Author(s):  
Jinxin Yan ◽  
Xin Jia ◽  
Wenjia Yan ◽  
Lijun Yin
Keyword(s):  
Soy Protein ◽  
Laser Scanning ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Protein Isolate ◽  
Laser Scanning Microscopy ◽  
Corn Fiber ◽  
Confocal Laser ◽  
Double Network ◽  
Ph Values

Corn fiber gum (CFG) -soy protein isolate (SPI) double-network (DN) hydrogels were fabricated using laccase and a heat treatment process, in which CFG solution formed the first gel network via laccase oxidation, while SPI formed the second network through heating, as described in our previous research. The aim of this study was to investigate the influences of CFG/SPI constituents (CFG concentration 0–3%, w/v; SPI concentration 8–10%, w/v) and pH values (5.0–7.5) on the textural properties, microstructures and water-holding capacities (WHC) of the CFG-SPI DN hydrogels. Confocal Laser Scanning Microscopy (CLSM) results showed an apparent phase separation when the CFG concentration was above 1% (w/v). The textural characteristics and WHC of most DN hydrogels were enhanced with increasing concentrations of CFG and SPI. Scanning Electron Microscopy (SEM) observations revealed that the microstructures of DN hydrogels were converted from coarse and irregular to smooth and ordered as pH values increased from 5.0 to 7.5. Excellent textural properties and WHC were observed at pH 7.0. This study developed various CFG-SPI DN hydrogels with diverse textures and structures, governed by the concentrations of protein/polysaccharide and pH values, and also contributes to the understanding of gum–protein interactions in DN hydrogels obtained under different conditions.

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