Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

2017 ◽  
Vol 10 (5) ◽  
pp. 866-874 ◽  
Author(s):  
Xin-Sheng Qin ◽  
Sa-Sa Chen ◽  
Xing-Jiang Li ◽  
Shui-Zhong Luo ◽  
Xi-Yang Zhong ◽  
...  
Keyword(s):  
Soy Protein ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Ultrahigh Pressure

Extruder Responses, Textural Properties and Color of Meat Analogs Made by High Moisture Soybean Residue and Soy Protein Isolate

2013 ◽  
Vol 781-784 ◽  
pp. 1670-1676 ◽  
Author(s):  
Lan Zhang ◽  
Han Song Yu ◽  
Yao Hui Hu
Keyword(s):  
Soy Protein ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Protein Isolate ◽  
High Moisture ◽  
Soybean Residue ◽  
Cooking Temperature ◽  
Feed Moisture ◽  
Extruded Products

The effect of mixture material with different levels which consisted in soybean residue, soy protein isolate and wheat gluten(0/65/35%-60/5/35%) during high-moisture extrusion, using a laboratory size co-rotating, twin screw food extruder under 50%-60% feed moisture content and 130-150 °C cooking temperature on selected extruder responses, color and textural properties of extruded products was studied. The results show that soybean residue content and feed moisture is negative correlation (r=-0.666 and -0.601) with the hardness of fibrous meat analogs. But cooking temperature has not significant correlation (P>0.05) with the changes of extruder response, color or textural properties of meat analogs.

Effect of pH on properties of wheat gluten and soy protein isolate films

1993 ◽  
Vol 41 (11) ◽  
pp. 1835-1839 ◽  
Author(s):  
Aristippos. Gennadios ◽  
Alice H. Brandenburg ◽  
Curtis L. Weller ◽  
Robert F. Testin
Keyword(s):  
Soy Protein ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

2016 ◽  
Vol 31 ◽  
pp. 590-597 ◽  
Author(s):  
Xin-Sheng Qin ◽  
Shui-Zhong Luo ◽  
Jing Cai ◽  
Xi-Yang Zhong ◽  
Shao-Tong Jiang ◽  
...  
Keyword(s):  
Soy Protein ◽  
High Intensity ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Ultrasonic Pretreatment

Water vapor permeability of wheat gluten and soy protein isolate films

1994 ◽  
Vol 2 (3) ◽  
pp. 189-195 ◽  
Author(s):  
Aristippos Gennadios ◽  
Alice H. Brandenburg ◽  
Jang W. Park ◽  
Curtis L. Weller ◽  
Robert F. Testin
Keyword(s):  
Water Vapor ◽  
Soy Protein ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Vapor Permeability

scholarly journals Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1807
Author(s):  
Estefanía Álvarez-Castillo ◽  
José Manuel Aguilar ◽  
Carlos Bengoechea ◽  
María Luisa López-Castejón ◽  
Antonio Guerrero
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Divalent Cations ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Guluronic Acid ◽  
Wide Range ◽  
Anionic Polysaccharides ◽  
Porous Matrices

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate (SPI) has shown superabsorbent properties that are useful in fields such as agriculture. Alginate salts (ALG) are linear anionic polysaccharides obtained at a low cost from brown algae, displaying a good enough biocompatibility to be considered for medical applications. As alginates are quite hydrophilic, the exchange of ions from guluronic acid present in its molecular structure with divalent cations, particularly Ca2+, may induce its gelation, which would inhibit its solubilization in water. Both biopolymers SPI and ALG were used to produce composites through injection moulding using glycerol (Gly) as a plasticizer. Different biopolymer/plasticizer ratios were employed, and the SPI/ALG ratio within the biopolymer fraction was also varied. Furthermore, composites were immersed in different CaCl2 solutions to inhibit the amount of soluble matter loss and to enhance the mechanical properties of the resulting porous matrices. The main goal of the present work was the development and characterization of green porous matrices with inhibited solubility thanks to the gelation of alginate.

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