Understanding the role of d ‐Allulose and soy protein addition in pectin gels

2020 ◽  
Vol 138 (8) ◽  
pp. 49885
Author(s):  
Elif Gokcen Ates ◽  
Emin Burcin Ozvural ◽  
Mecit H. Oztop
Keyword(s):  
Soy Protein ◽  
Pectin Gels

Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization

LWT ◽  
2021 ◽  
pp. 112090
Author(s):  
Qi-Hui Chen ◽  
Xiao-Yin Li ◽  
Chun-Lan Huang ◽  
Peng Liu ◽  
Qing-Zhu Zeng ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
High Pressure ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
High Pressure Homogenization ◽  
Chitin Nanofibers

Questionable Role of Soy Protein in Childhood IgA Nephropathy

Nephron ◽  
1993 ◽  
Vol 64 (3) ◽  
pp. 395-398 ◽  
Author(s):  
T. Murakami ◽  
H. Kawakami
Keyword(s):  
Iga Nephropathy ◽  
Soy Protein ◽  
Childhood Iga Nephropathy

scholarly journals Role of Soy Protein in Cholesterol-Lowering

2002 ◽  
Vol 22 (11) ◽  
pp. 1743-1744 ◽  
Author(s):  
Paul Nestel
Keyword(s):  
Soy Protein ◽  
Cholesterol Lowering

Protective role of n-3 lipids and soy protein in osteoporosis

2003 ◽  
Vol 68 (6) ◽  
pp. 361-372 ◽  
Author(s):  
Gabriel Fernandes ◽  
Richard Lawrence ◽  
Dongxu Sun
Keyword(s):  
Soy Protein ◽  
Protective Role

scholarly journals Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology

2014 ◽  
Vol 2014 ◽  
pp. 1-7
Author(s):  
Karina D. Martínez ◽  
Ana M. R. Pilosof
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Hydroxypropyl Methylcellulose ◽  
Complex Mixture ◽  
Continuous Phase ◽  
Foaming Properties ◽  
Mixed Product

The complex mixture studied, a hydrolyzed soy protein (HSP), κ-carrageenan (κC), and an hydroxypropyl methylcellulose (HPMC), could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide (HPMC) that gels on heating and another (κC) that gels on cooling. The objective of this work was to study the role of these polysaccharides on foaming properties by whipping methods at heating conditions. For this purpose, response surface methodology was used to optimize the mixed product in foamed food systems. The obtained results showed that the combination of E4M, κC, and HSP is an adequate strategy to generate good foam capacity and stability at heating conditions. The huge stability increase of foams at heating conditions was ascribed to combined effect of polysaccharides: gelling property of E4M and the viscozieng character imparted by κC to continuous phase of foaming.

Soy-Protein Formulas: Recommendations for Use in Infant Feeding

PEDIATRICS ◽  
1983 ◽  
Vol 72 (3) ◽  
pp. 359-363
Author(s):  
Keyword(s):  
Soy Protein ◽  
Cow’S Milk ◽  
Infant Formulas ◽  
Human Infants ◽  
Term Infants ◽  
Cow's Milk ◽  
Clear Cut ◽  
Critical Issues ◽  
Milk Substitute

Many infant formulas are available as alternatives to breast-feeding. These formulas are necessary and valuable resources in the nutriture of infants, but it is important to evaluate their use and efficacy periodically. Soybean preparations were suggested as a milk substitute by Hill and Stuart1 in 1929. Since then, the use of these products has expanded appreciably, and they are used for an estimated 10% to 15% of all formula-fed infants. This increase in use has prompted examination of the following critical issues about the indications for use of soy-protein formulas in infants. (1) Are soy-protein formulas an adequate nutritional substitute for cow's milk-based formulas in full-term infants? (2) Is it appropriate to recommend soy-protein formulas to provide a lactose-free formula, or are there better alternatives? (3) Are soy-protein formulas ever indicated for use in premature infants? (4) What is the evidence for and against the use of soy-protein formulas in the management of cow's milkprotein allergy? (5) What is the role of soy-protein formulas in prophylaxis of allergic disease? (6) What is the evidence for and against the use of soy-protein formulas in the management of "colic"? Examination of these issues will hopefully, provide a more clear-cut basis for decisions regarding the use of soy-protein formulas and updated recommendations for the role of soy-protein formulas in feeding human infants. COMPOSITION OF SOY-PROTEIN FORMULAS Soy-protein formulas, although different in carbohydrate and protein source, are similar in composition to cow's milk-protein formulas following the American Academy of Pediatrics, Committee on Nutrition, 1976 recommendations for nutrient levels in infant formulas.2

scholarly journals Pectin as Rheology Modifier of a Gelatin-Based Biomaterial Ink

Materials ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 3109
Author(s):  
Anna Lapomarda ◽  
Elena Pulidori ◽  
Giorgia Cerqueni ◽  
Irene Chiesa ◽  
Matteo De Blasi ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Freeze Drying ◽  
Crosslinking Agent ◽  
Three Dimensional ◽  
Compressive Modulus ◽  
Crosslinking Reaction ◽  
Intrinsic Properties ◽  
Pectin Gels ◽  
Rheology Modifier

Gelatin is a natural biopolymer extensively used for tissue engineering applications due to its similarities to the native extracellular matrix. However, the rheological properties of gelatin formulations are not ideal for extrusion-based bioprinting. In this work, we present an approach to improve gelatin bioprinting performances by using pectin as a rheology modifier of gelatin and (3-glycidyloxypropyl)trimethoxysilane (GPTMS) as a gelatin–pectin crosslinking agent. The preparation of gelatin–pectin formulations is initially optimized to obtain homogenous gelatin–pectin gels. Since the use of GPTMS requires a drying step to induce the completion of the crosslinking reaction, microporous gelatin–pectin–GPTMS sponges are produced through freeze-drying, and the intrinsic properties of gelatin–pectin–GPTMS networks (e.g., porosity, pore size, degree of swelling, compressive modulus, and cell adhesion) are investigated. Subsequently, rheological investigations together with bioprinting assessments demonstrate the key role of pectin in increasing the viscosity and the yield stress of low viscous gelatin solutions. Water stable, three-dimensional, and self-supporting gelatin–pectin–GPTMS scaffolds with interconnected micro- and macroporosity are successfully obtained by combining extrusion-based bioprinting and freeze-drying. The proposed biofabrication approach does not require any additional temperature controller to further modulate the rheological properties of gelatin solutions and it could furthermore be extended to improve the bioprintability of other biopolymers.

Role of Star-Like Hydroxylpropyl Lignin in Soy-Protein Plastics

2006 ◽  
Vol 291 (5) ◽  
pp. 524-530 ◽  
Author(s):  
Ming Wei ◽  
Lihong Fan ◽  
Jin Huang ◽  
Yun Chen
Keyword(s):  
Soy Protein ◽  
Soy Protein Plastics
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