scholarly journals Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate

2021 ◽  
Vol 39 ◽  
pp. 100827
Author(s):  
Chengbin Zhao ◽  
Zejun Chu ◽  
Zhenchi Miao ◽  
Jing Liu ◽  
Jingsheng Liu ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Treatment Effects ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Gel Properties ◽  
Soybean Protein Isolate

scholarly journals Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
Zhongjiang Wang ◽  
Yang Li ◽  
Lianzhou Jiang ◽  
Baokun Qi ◽  
Linyi Zhou
Keyword(s):  
Heat Treatment ◽  
Secondary Structure ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Inverse Correlation ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Heat Denaturation ◽  
Soybean Protein Isolate ◽  
Sheet Structure

This study investigated relationship between secondary structure and surface hydrophobicity of soy protein isolate (SPI) subjected to a thermal treatment at 70~90°C. Heat denaturation increased the surface hydrophobicity and surface hydrophobicity decreased as aggregate formed. Heat caused an increase in the relative amount ofα-helix structures and an overall decrease in the amount ofβ-sheet structures when compared with nontreated SPI. The relative amounts of secondary structures varied with time, temperature, and intensity of heat treatment applied. Theβ-sheet structure was most important for its significant role in denaturation of 7S globulin and following formed aggregates and even in denaturation of 11S globulin. The amount ofβ-sheet structure in SPI had an inverse correlation with the surface hydrophobicity when the temperature was kept below 90°C. Besides,β-turn structure increased asβ-7S/B-11S aggregate formated.

Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

2014 ◽  
Vol 240 (2) ◽  
pp. 367-378 ◽  
Author(s):  
Yujie Su ◽  
Yiting Dong ◽  
Fuge Niu ◽  
Chenying Wang ◽  
Yuntao Liu ◽  
...  
Keyword(s):  
Secondary Structure ◽  
Soybean Protein ◽  
Egg White ◽  
Protein Isolate ◽  
Gel Properties ◽  
Soybean Protein Isolate ◽  
Composite Gels

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.

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