Composition, nutritional, and functional properties, and quality criteria of soy protein concentrates and soy protein isolates

1974 ◽  
Vol 51 (1Part1) ◽  
pp. 81A-84A ◽  
Author(s):  
Karl F. Mattil
Keyword(s):  
Functional Properties ◽  
Soy Protein ◽  
Quality Criteria ◽  
Protein Isolates ◽  
Protein Concentrates ◽  
Soy Protein Isolates

Electrophoretic, solubility and functional properties of commercial soy protein isolates

1991 ◽  
Vol 39 (6) ◽  
pp. 1029-1032 ◽  
Author(s):  
Estela L. Arrese ◽  
Delia A. Sorgentini ◽  
Jorge R. Wagner ◽  
Maria C. Anon
Keyword(s):  
Functional Properties ◽  
Soy Protein ◽  
Protein Isolates ◽  
Soy Protein Isolates

EFFECTS OF DRYING METHOD ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATES

2009 ◽  
Vol 34 (3) ◽  
pp. 520-540 ◽  
Author(s):  
XIAO-ZHONG HU ◽  
YONG-QIANG CHENG ◽  
JUN-FENG FAN ◽  
ZHAN-HUI LU ◽  
KOHJI YAMAKI ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soy Protein ◽  
Drying Method ◽  
Protein Isolates ◽  
Soy Protein Isolates ◽  
Physicochemical And Functional Properties

scholarly journals Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3265 ◽  
Author(s):  
Wenjun Ma ◽  
Fengying Xie ◽  
Shuang Zhang ◽  
Huan Wang ◽  
Miao Hu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soy Protein ◽  
Activity Index ◽  
Soybean Protein ◽  
Stability Index ◽  
Extrusion Temperature ◽  
Emulsifying Activity ◽  
Protein Isolates ◽  
Soy Protein Isolates ◽  
Structural And Functional Properties

The soy protein isolates (SPI) extracted from different extruded full-fat soybean flakes (FFSF), and their conformational and functional properties were characterized. Overall, the free thiol (SH) content of SPI increased when the extrusion temperature was below 80 °C and decreased at higher temperatures. Soy glycinin (11S) showed higher stability than β-conglycinin (7S) during extrusion. Results also indicated that the increase in some hydrophobic groups was due to the movement of hydrophobic groups from the interior to the surface of the SPI molecules at extrusion temperatures from 60 to 80 °C. However, the aggregation of SPI molecules occurred at extrusion temperatures of 90 and 100 °C, with decreasing levels of hydrophobic groups. The extrusion temperature negatively affected the emulsifying activity index (EAI); on the other side, it positively affected the emulsifying stability index (ESI), compared to unextruded SPI.

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