Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates

2014 ◽  
Vol 62 ◽  
pp. 375-381 ◽  
Author(s):  
Talita Maira Goss Milani ◽  
Michele Eliza Cortazzo Menis ◽  
Amanda Jordano ◽  
Maurício Boscolo ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Volatile Compounds ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Physical Characteristics ◽  
Sensory Characteristics

Effect of calcium and sodium caseinates on physical characteristics of soy protein isolate–lipid films

2010 ◽  
Vol 97 (2) ◽  
pp. 228-234 ◽  
Author(s):  
F. María Monedero ◽  
Maria José Fabra ◽  
Pau Talens ◽  
Amparo Chiralt
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Physical Characteristics ◽  
Lipid Films

scholarly journals Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer

2010 ◽  
Vol 48 (4) ◽  
pp. 498-501 ◽  
Author(s):  
S. Siva Kumar ◽  
S. Balasubramanian ◽  
A. K. Biswas ◽  
M. K. Chatli ◽  
S. K. Devatkal ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Sensory Characteristics ◽  
Low Fat ◽  
Fat Replacer ◽  
Physico Chemical

scholarly journals Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1085
Author(s):  
Zhongfu Cao ◽  
Yang Liu ◽  
Hong Zhu ◽  
Yisi Li ◽  
Qian Xiao ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Soy Protein ◽  
Solid Phase ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Protein Isolate ◽  
Gas Chromatography Mass Spectrometry ◽  
Whole Grain ◽  
Cooking Properties

To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three tested rice noodles, whole-grain flat rice noodles with soy protein isolate showed the highest cohesiveness, adhesiveness, resilience, and springiness. Compared to the flat rice noodles and whole-grain flat rice noodles, whole-grain flat rice noodles with soy protein isolate increased their moisture content and water absorption, whereas the opposite trend was observed for their cooking loss. The electronic nose analysis showed stronger response values at W5S, W1W, and W2W. Solid phase micro extraction and gas chromatography–mass spectrometry results showed that aldehydes are the main volatile compounds in whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate. Moreover, seven more volatile compounds were detected in whole-grain flat rice noodles with soy protein isolate compared to flat rice noodles and whole-grain flat rice noodles. The whole-grain flat noodles with the addition of SPI are more sensory acceptable. Thus, soy protein isolate, as a natural and safe additive, could be used to improve the quality and enrich the flavor of whole-grain flat rice noodles.

scholarly journals Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1807
Author(s):  
Estefanía Álvarez-Castillo ◽  
José Manuel Aguilar ◽  
Carlos Bengoechea ◽  
María Luisa López-Castejón ◽  
Antonio Guerrero
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Divalent Cations ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Guluronic Acid ◽  
Wide Range ◽  
Anionic Polysaccharides ◽  
Porous Matrices

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate (SPI) has shown superabsorbent properties that are useful in fields such as agriculture. Alginate salts (ALG) are linear anionic polysaccharides obtained at a low cost from brown algae, displaying a good enough biocompatibility to be considered for medical applications. As alginates are quite hydrophilic, the exchange of ions from guluronic acid present in its molecular structure with divalent cations, particularly Ca2+, may induce its gelation, which would inhibit its solubilization in water. Both biopolymers SPI and ALG were used to produce composites through injection moulding using glycerol (Gly) as a plasticizer. Different biopolymer/plasticizer ratios were employed, and the SPI/ALG ratio within the biopolymer fraction was also varied. Furthermore, composites were immersed in different CaCl2 solutions to inhibit the amount of soluble matter loss and to enhance the mechanical properties of the resulting porous matrices. The main goal of the present work was the development and characterization of green porous matrices with inhibited solubility thanks to the gelation of alginate.

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