Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate

2022 ◽  
pp. 107506
Author(s):  
Ming Li ◽  
Rong Yang ◽  
Xianchao Feng ◽  
Xiaojing Fan ◽  
Yaping Liu ◽  
...  
Keyword(s):  
Structural Properties ◽  
Soy Protein ◽  
Ultrasonic Treatment ◽  
High Intensity ◽  
Soy Protein Isolate ◽  
Low Frequency ◽  
Protein Isolate ◽  
Gelling Properties

scholarly journals High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 839
Author(s):  
Wenjie Xia ◽  
Siyi Pan ◽  
Zhe Cheng ◽  
Yan Tian ◽  
Xingjian Huang
Keyword(s):  
Soy Protein ◽  
High Intensity ◽  
Disulfide Bonds ◽  
Hydrophobic Interactions ◽  
Early Stage ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
High Intensity Ultrasound ◽  
Gelling Properties ◽  
Novel Method

In this study, a novel method called selective proteolysis was applied to the glycinin component of soy protein isolate (SPI), and a degraded glycinin hydrolysate (DGH) was obtained. The effects of high-intensity ultrasound (HIU) treatment (20 kHz at 400 W, 0, 5, 20, and 40 min) on the physical, structural, and aggregation properties of DGH were investigated with the aim to reveal the influence of the selectively hydrolyzing glycinin component on the HIU treatment of soy protein. The effects of HIU on DGH and a control SPI (CSPI) were both time-dependent. HIU induced the formation of soluble aggregates in both samples at an early stage, while it dissociated these newly formed aggregates after a longer duration. Selectively hydrolyzing glycinin contributed to the soluble aggregation by exposing the compact protein structure and producing small protein fractions. The larger extent of hydrophobic interactions and disulfide bonds imparted a higher stability to the soluble protein aggregates formed in DGH. As a result, DGH displayed more ordered secondary structures, a higher solubility, and better gelling properties after the HIU treatment, especially at 20 min. The results of this study will be beneficial to the scientific community as well as industrial application.

scholarly journals Effect of Ultrasonic Treatment on Freeze-thaw Stability of Soy Protein Isolate Gel

2019 ◽  
Vol 68 (11) ◽  
pp. 1113-1123
Author(s):  
Guowei Zhou ◽  
Jingnan Liu ◽  
Guorong Wang ◽  
Lin Wang ◽  
Anqi Zhang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Ultrasonic Treatment ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Freeze Thaw

Effect of Beeswax on Functional and Structural Properties of Soy Protein Isolate Films

2010 ◽  
Vol 150-151 ◽  
pp. 1396-1399 ◽  
Author(s):  
Xi Hong Li ◽  
Kuan Guo ◽  
Xiao Yan Zhao
Keyword(s):  
Water Vapor ◽  
Structural Properties ◽  
Soy Protein ◽  
Oxygen Permeability ◽  
Soy Protein Isolate ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Scanning Calorimetry ◽  
Elongation At Break

This paper explains and demonstrates the effects of beeswax on functional and structural properties of soy protein isolate films, containing different glycerol. The results showed that percentage elongation at break, water vapor permeability, and transparency of soy protein isolate films decreased when the beeswax content increased, but tensile strength and oxygen permeability increased. The higher the glycerol content, the higher the film water vapor permeability, oxygen permeability, and transparency. The results of differential scanning calorimetry and Fourier transform infrared spectroscopy suggested that beeswax cross-linked with soy protein isolate molecules via connecting with glycerol, composed the film matrix.

Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel

2016 ◽  
Vol 29 ◽  
pp. 380-387 ◽  
Author(s):  
Peipei Zhang ◽  
Tan Hu ◽  
Shaolong Feng ◽  
Qi Xu ◽  
Ting Zheng ◽  
...  
Keyword(s):  
Soy Protein ◽  
High Intensity ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
High Intensity Ultrasound

scholarly journals Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex

2021 ◽  
pp. 105808
Author(s):  
Ning Wang ◽  
Xiaonan Zhou ◽  
Weining Wang ◽  
Liqi Wang ◽  
Lianzhou Jiang ◽  
...  
Keyword(s):  
Soy Protein ◽  
High Intensity ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
High Intensity Ultrasound
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