Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products

2010 ◽  
Vol 231 (5) ◽  
pp. 679-689 ◽  
Author(s):  
Shu-Juan Jiang ◽  
Xin-Huai Zhao
Keyword(s):  
Functional Properties ◽  
Soybean Protein ◽  
Cross Linking ◽  
Protein Isolates ◽  
Soybean Protein Isolates

scholarly journals Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties

2012 ◽  
Vol 30 (No. 2) ◽  
pp. 99-107 ◽  
Author(s):  
X.-B. Wang ◽  
Y.-J. Chi
Keyword(s):  
Functional Properties ◽  
Soybean Protein ◽  
Surface Hydrophobicity ◽  
Amide Bond ◽  
Tertiary Structures ◽  
Protein Isolates ◽  
Microwave Assisted ◽  
Soybean Protein Isolates ◽  
Lysine Residues ◽  
Acid Esterification

In order to improve the functional properties of soybean protein isolates (SPI), microwave-assisted phosphorylation (MAP) was applied. The result showed that after microwaving at 600 W for 3 min, the phosphorylation level of SPI reached 35.72 mg/g, emulsifying activity and stability were increased 2 times and 1.4 times, respectively, the solubility was increased by 26.0% and the apparent viscosity was decreased by 13.5%. The charge density, content of sulfhydryl groups, and surface hydrophobicity increased significantly. The infra-red spectroscopic analysis indicated PO<sub>4</sub><sup>3&ndash; </sup>primary and lysine residues for phosphoric acid esterification. The change of amide bond &Iota; and fluorescence spectrum of variation suggested that the MAP made the secondary and tertiary structures of SPI into a compact conformation. Compared to the regular phosphorylation, the preparation time applied in MAP of SPI was much shorter. These results indicated that MAP can be used as an efficient method to improve the functional properties of SPI. &nbsp;

Effects of genotype and storage on physicochemical and functional properties of soybean protein isolates

2021 ◽  
Author(s):  
Igor da Silva Lindemann ◽  
Gustavo Heinrich Lang ◽  
Cristian de Souza Batista ◽  
Shanise Lisie Mello El Halal ◽  
Jaqueline Pozzada dos Santos ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soybean Protein ◽  
Protein Isolates ◽  
Soybean Protein Isolates ◽  
And Storage ◽  
Physicochemical And Functional Properties

DSC study on the thermal properties of soybean protein isolates/corn starch mixture

2013 ◽  
Vol 115 (2) ◽  
pp. 1633-1638 ◽  
Author(s):  
Shujing Li ◽  
Yimin Wei ◽  
Yanqiang Fang ◽  
Wei Zhang ◽  
Bo Zhang
Keyword(s):  
Thermal Properties ◽  
Corn Starch ◽  
Soybean Protein ◽  
Protein Isolates ◽  
Soybean Protein Isolates
Sign in / Sign up

Export Citation Format

Share Document