Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement

2018 ◽  
Vol 11 (6) ◽  
pp. 1125-1138 ◽  
Author(s):  
Carlos A. Manassero ◽  
Elisabeth David-Briand ◽  
Sergio R. Vaudagna ◽  
Marc Anton ◽  
Francisco Speroni
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Colloidal Stability ◽  
Soybean Protein ◽  
Pressure Effects ◽  
Protein Isolates ◽  
Calcium Addition ◽  
Soybean Protein Isolates

Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties

2018 ◽  
Vol 11 (11) ◽  
pp. 2079-2093 ◽  
Author(s):  
Carlos A. Manassero ◽  
Valérie Beaumal ◽  
Sergio R. Vaudagna ◽  
Francisco Speroni ◽  
Marc Anton
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Soybean Protein ◽  
Pressure Effects ◽  
Emulsifying Properties ◽  
Protein Isolates ◽  
Calcium Addition ◽  
Soybean Protein Isolates

Influence of High Hydrostatic Pressure on the Capsicum Oleoresin Encapsulated by Globular Protein

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Geun-Pyo Hong ◽  
Suvimol Surassmo ◽  
Ji-Yeon Chun ◽  
Sang-Gi Min ◽  
Mi-Jung Choi
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Soybean Protein ◽  
Pressure Level ◽  
Globular Protein ◽  
Core Material ◽  
Interface Tension ◽  
Protein Isolates ◽  
Casein Protein ◽  
Whey Protein Isolates

We studied herein the effects of high hydrostatic pressure on the physical properties of capsicum oleoresin encapsulated with globular protein, such as whey protein isolates (WPI), soybean protein isolates (SPI), and casein protein (CSP). After pressurization at 0.1, 100, 200, and 300 MPa with various concentrations (0.1, 1, 2, and 5 wt%) of proteins, the particle size, ζ-potential, and interface tension were evaluated. Furthermore, the encapsulation efficiency (EE), release study, and morphology were investigated to study the effects of high hydrostatic pressurization upon emulsion stability. While the pressurized emulsion droplet size of capsicum oleoresin emulsion with the protein decreased, the 0.1 wt% concentration of SPI presented the smallest size at 257.37 nm. The interface tension of all protein emulsions decreased slightly after high-pressure treatment according to the increment of the pressure level. EE (%) of the WPI, SPI, and CSP emulsions increased when the pressure level increased. The lowest EE 48.91% was presented in pressurized WPI emulsion at 0.1 MPa while CSP emulsion at 300 MPa showed the highest EE about 65.76%. Over twelve hours, the core material of the pressurized protein emulsions was released slowly compared to non-pressurized conditions with the WPI and CSP emulsions. At the end of the storage of the WPI and CSP non-pressured emulsions, the remaining amount of encapsulated capsicum oleoresin was only 10% and 40%, respectively, less than emulsions treated under high pressurization. Thus, the high pressurized protein could be a candidate for the encapsulation of the capsicum oleoresin.

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

scholarly journals Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 667
Author(s):  
Chenxiao Wang ◽  
Hao Yin ◽  
Yanyun Zhao ◽  
Yan Zheng ◽  
Xuebing Xu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Activity Index ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Water Holding Capacity ◽  
Holding Time ◽  
Emulsifying Activity ◽  
Soybean Protein Isolate ◽  
Water Holding

This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.

Calorimetric Study of Cowpea Protein Isolates. Effect of Calcium and High Hydrostatic Pressure

2017 ◽  
Vol 12 (3) ◽  
pp. 374-382 ◽  
Author(s):  
Felicitas Peyrano ◽  
Marie de Lamballerie ◽  
María Victoria Avanza ◽  
Francisco Speroni
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Calorimetric Study ◽  
Protein Isolates
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