Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup

2016 ◽  
Vol 39 (10) ◽  
pp. 1501-1514 ◽  
Author(s):  
Abdullah Al Loman ◽  
S. M. Mahfuzul Islam ◽  
Qian Li ◽  
Lu-Kwang Ju
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Fermentable Sugar ◽  
Enzymatic Process ◽  
Sugar Syrup

scholarly journals Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 22
Author(s):  
María Gabriela Bordón ◽  
Gabriela Noel Barrera ◽  
Maria C. Penci ◽  
Andrea Bori ◽  
Victoria Caballero ◽  
...  
Keyword(s):  
Soy Protein ◽  
Seed Oil ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Drying Methods ◽  
Protein Concentrate ◽  
Chia Seed ◽  
Chia Seed Oil

Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend—whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)—on the physico–chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation—from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)—which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO.

Mechanical Properties of Soy Protein Isolate and Whey Protein Concentrate-Based Films

2012 ◽  
Vol 573-574 ◽  
pp. 181-184
Author(s):  
Yu Peng Gao ◽  
Zhe Wang ◽  
Yan Qing Niu ◽  
Zhong Su Ma
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Whey Protein ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Elongation At Break ◽  
Better Than

The mechanical properties difference between soy protein isolate-based film and whey protein-based film was researched. The elongation at break, tensile strength of the pure soy protein isolate film both are better than that of the pure whey protein concentrate film, which is respectively 10 times and 25 times. After compounding the property of the whey protein concentrate film ameliorates. The elongation at break, tensile strength of the whey protein concentrate film increases respectively by 9 times and 16 times after the glutin is mixed. The elongation at break, tensile strength of the whey protein concentrate film increases by 1.1 times and 12 times after the chitosan is added.

Genipin crosslinked soy-whey based bioactive material for atorvastatin loaded nanoparticles: preparation, characterization and in vivo antihyperlipidemic study

RSC Advances ◽  
2016 ◽  
Vol 6 (96) ◽  
pp. 93275-93287 ◽  
Author(s):  
Jovita Kanoujia ◽  
Mahendra Singh ◽  
Pooja Singh ◽  
Poonam Parashar ◽  
Chandra Bhusan Tripathi ◽  
...  
Keyword(s):  
Whey Protein ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Lipid Lowering ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Bioactive Material

Lipid lowering potential of soy protein isolate and whey protein concentrate as novel nanomaterial for atorvastatin nanoparticles.

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