Kolar, C. W.: Isoliertes Sojaprotein, seine Erzeugung und Anwendung (Isolated Soy Protein, Its Production and Application). American Soybean Association, Hamburg 1982 (D-2000 Hamburg 1, Pelzerstraße 13). 19 Seiten, 10 Literaturangaben, geheftet. kostenlos erhältlich

1985 ◽  
Vol 37 (5) ◽  
pp. 176-176
Author(s):  
G. Tegge
Keyword(s):  
Soy Protein ◽  
American Soybean Association ◽  
Isolated Soy Protein

Diet with isolated soy protein reduces oxidative stress and preserves ventricular function in rats with myocardial infarction

2009 ◽  
Vol 19 (2) ◽  
pp. 91-97 ◽  
Author(s):  
Martine Kienzle Hagen ◽  
Ana Raquel Lehenbauer-Lüdke ◽  
Ana Carolina Paludo ◽  
Paulo Schenkel ◽  
Lessane Gonçalves ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Myocardial Infarction ◽  
Ventricular Function ◽  
Soy Protein ◽  
Isolated Soy Protein

Ultrafiltration of wastewater from isolated soy protein production: A comparison of three UF membranes

2010 ◽  
Vol 18 (3) ◽  
pp. 260-265 ◽  
Author(s):  
A.S. Cassini ◽  
I.C. Tessaro ◽  
L.D.F. Marczak ◽  
C. Pertile
Keyword(s):  
Soy Protein ◽  
Protein Production ◽  
Isolated Soy Protein ◽  
Uf Membranes

scholarly journals Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer

Meat Science ◽  
2019 ◽  
Vol 150 ◽  
pp. 93-100 ◽  
Author(s):  
Maria Emília Araújo do Prado ◽  
Valéria Aparecida Vieira Queiroz ◽  
Vinicius Tadeu da Veiga Correia ◽  
Erick Ornellas Neves ◽  
Elder Felipe Silva Roncheti ◽  
...  
Keyword(s):  
Soy Protein ◽  
Isolated Soy Protein ◽  
Beef Burgers

scholarly journals Effect of an isolated soy protein preload on post‐meal glycemic control in healthy human

2015 ◽  
Vol 29 (S1) ◽  
Author(s):  
Hideaki Kashima ◽  
Hatsumi Ueoka ◽  
Saori Uemoto ◽  
Kohei Eguchi ◽  
Masako Endo ◽  
...  
Keyword(s):  
Glycemic Control ◽  
Soy Protein ◽  
Healthy Human ◽  
Isolated Soy Protein

scholarly journals Comparative Effects of Dietary Isolated Soy Protein and Casein on Plasma Cholesterol Levels in Young Chicks

2010 ◽  
Vol 37 (1) ◽  
pp. 69-80
Author(s):  
Kew-Mahn Chee ◽  
Young-Mee Kim ◽  
Jee-Young Juhn ◽  
In-Sook Choi ◽  
Mi-Hyang Oh
Keyword(s):  
Soy Protein ◽  
Plasma Cholesterol ◽  
Cholesterol Levels ◽  
Isolated Soy Protein ◽  
Young Chicks

scholarly journals Physicochemical properties of three food proteins treated with transglutaminase

2004 ◽  
Vol 34 (4) ◽  
pp. 1219-1223 ◽  
Author(s):  
Luís Henrique de Barros Soares ◽  
Patrícia Melchionna Albuquerque ◽  
Francine Assmann ◽  
Marco Antônio Záchia Ayub
Keyword(s):  
Physicochemical Properties ◽  
Nitrogen Content ◽  
Soy Protein ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Emulsifying Properties ◽  
Amino Groups ◽  
Emulsifying Activity ◽  
Food Proteins ◽  
Isolated Soy Protein

Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and ISP showed a reduced solubility of 15% and 24% respectively, with HAP showing no alteration on solubility. Amino nitrogen content was 7%, 3% and 2% reduced for HAP, LC and ISP respectively. LC and ISP demonstrated lower emulsifying activity when they were enzymatically treated but the formed emulsions were stable, contrasting with HAP, which exhibited no changes in emulsifying properties.

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