Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology

2012 ◽  
Vol 26 (1) ◽  
pp. 318-322 ◽  
Author(s):  
Karina D. Martínez ◽  
Ana M.R. Pilosof
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Cooling Conditions ◽  
Soy Protein Hydrolysate

scholarly journals Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology

2014 ◽  
Vol 2014 ◽  
pp. 1-7
Author(s):  
Karina D. Martínez ◽  
Ana M. R. Pilosof
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Hydroxypropyl Methylcellulose ◽  
Complex Mixture ◽  
Continuous Phase ◽  
Foaming Properties ◽  
Mixed Product

The complex mixture studied, a hydrolyzed soy protein (HSP), κ-carrageenan (κC), and an hydroxypropyl methylcellulose (HPMC), could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide (HPMC) that gels on heating and another (κC) that gels on cooling. The objective of this work was to study the role of these polysaccharides on foaming properties by whipping methods at heating conditions. For this purpose, response surface methodology was used to optimize the mixed product in foamed food systems. The obtained results showed that the combination of E4M, κC, and HSP is an adequate strategy to generate good foam capacity and stability at heating conditions. The huge stability increase of foams at heating conditions was ascribed to combined effect of polysaccharides: gelling property of E4M and the viscozieng character imparted by κC to continuous phase of foaming.

Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin

2017 ◽  
Vol 100 ◽  
pp. 268-276 ◽  
Author(s):  
Wenjie Xia ◽  
Han Zhang ◽  
Jingyao Chen ◽  
Hao Hu ◽  
Farruhbek Rasulov ◽  
...  
Keyword(s):  
Soy Protein ◽  
Amyloid Fibrils ◽  
Protein Hydrolysate ◽  
Soy Protein Hydrolysate ◽  
Selective Proteolysis

scholarly journals Stabilizing O/W Emulsions by Soy Protein Concentrate + Maltodextrin and Optimizing the Process by Using Response Surface Methodology

2017 ◽  
Vol 5 (5) ◽  
pp. 97-105
Author(s):  
Azadeh Salimi ◽  
Yahya Maghsoudlou ◽  
Seyyed Mahdi Jafari ◽  
Alireza Sadeghi Mahounak ◽  
Mahdi Kashani nejad ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Soy Protein ◽  
Soy Protein Concentrate ◽  
Protein Concentrate

scholarly journals ALLERGIC AND NUTRITIONAL EVALUATION OF A DRINK WITH SOY PROTEIN HYDROLYSATE IN FOOD ALLERGIC CHILDREN

1995 ◽  
Vol 9 (1) ◽  
pp. 23-31 ◽  
Author(s):  
Eisaku Iwasaki ◽  
Minoru Baba ◽  
Shuichi Kaminogawa ◽  
Atsushi Enomoto ◽  
Mamoru Totuka ◽  
...  
Keyword(s):  
Soy Protein ◽  
Protein Hydrolysate ◽  
Nutritional Evaluation ◽  
Soy Protein Hydrolysate

Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production

LWT ◽  
2017 ◽  
Vol 76 ◽  
pp. 259-269 ◽  
Author(s):  
Marcio Schmiele ◽  
Mária Herminia Ferrari Felisberto ◽  
Maria Teresa Pedrosa Silva Clerici ◽  
Yoon Kil Chang
Keyword(s):  
Wheat Flour ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Soy Protein Hydrolysate ◽  
Bread Production

Improving the emulsion freeze-thaw stability of soy protein hydrolysate-dextran conjugates

LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108506 ◽  
Author(s):  
Anqi Zhang ◽  
Jie Yu ◽  
Guorong Wang ◽  
Xibo Wang ◽  
Ligang Zhang
Keyword(s):  
Soy Protein ◽  
Protein Hydrolysate ◽  
Freeze Thaw ◽  
Soy Protein Hydrolysate
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