The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid

2019 ◽  
Vol 279 ◽  
pp. 114-119 ◽  
Author(s):  
Liurong Huang ◽  
Xiaona Ding ◽  
Yunliang Li ◽  
Haile Ma
Keyword(s):  
Soybean Protein ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Soybean Protein Isolate

Improvement of Emulsifying Properties of Soybean Protein Isolate through Glycosylation Modification

2013 ◽  
Vol 781-784 ◽  
pp. 1495-1499 ◽  
Author(s):  
Xi Bo Wang ◽  
Ying Hua Zhang ◽  
Lian Zhou Jiang
Keyword(s):  
Reaction Time ◽  
Reaction Temperature ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Single Factor ◽  
Soybean Protein Isolate ◽  
Operation Conditions ◽  
Single Factor Experiment

In order to improve EAI and ESI of Soybean protein isolate (SPI), Glycosylation modification was studied by adding lactose and the operation conditions for modification were established by single factor experiment. On the basis, Box-Behnken model was used to optimize technological conditions, test and analyze the EAI and ESI of modified products under various conditions. The best glycosylation modification was as follows: the augmenter of lactose was 6.9%, reaction temperature was 70.5°C, reaction time was 38.6h, and the EAI and ESI could achieve 0.754 and 24.00 which was 2.32 and 2.67 times of the unmodified SPI. The experiment proved that the modification technology can effectively increase EAI and ESI of SPI.

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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