Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment

2021 ◽  
Vol 149 ◽  
pp. 110666
Author(s):  
Mingming Zhong ◽  
Yufan Sun ◽  
Yuanda Sun ◽  
Lin Fang ◽  
Baokun Qi ◽  
...  
Keyword(s):  
Ultrasonic Treatment ◽  
Storage Protein ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Lipid Digestion ◽  
Soybean Protein Isolate

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

2017 ◽  
Vol 63 ◽  
pp. 727-734 ◽  
Author(s):  
Xiaonan Sui ◽  
Shuang Bi ◽  
Baokun Qi ◽  
Zhongjiang Wang ◽  
Min Zhang ◽  
...  
Keyword(s):  
Ultrasonic Treatment ◽  
Emulsion Stability ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Emulsion System ◽  
Soybean Protein Isolate ◽  
Emulsifying Property

Organic selenium derived from chelation of soybean peptide-selenium and its functional properties in vitro and in vivo

2019 ◽  
Vol 10 (8) ◽  
pp. 4761-4770 ◽  
Author(s):  
Qianwen Ye ◽  
Xiaoping Wu ◽  
Xinyuan Zhang ◽  
Shaoyun Wang
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Organic Selenium

The preparation and characterization of a soybean protein isolate peptide-Se chelate with remarkably antioxidant activity in vitro and in vivo.

scholarly journals Antioxidant capacity of soybean protein isolate hydrolyzed with protease produced by Aspergillus 3.084 in vitro

2019 ◽  
pp. 1-8
Author(s):  
Jinhuan Zong ◽  
◽  
Lijun Jiang ◽  
Shanfeng Chen ◽  
Chengye Ma ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Soybean Protein Isolate

Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility

2018 ◽  
Vol 106 ◽  
pp. 619-625 ◽  
Author(s):  
Yan Zhang ◽  
Si Chen ◽  
Baokun Qi ◽  
Xiaonan Sui ◽  
Lianzhou Jiang
Keyword(s):  
Protein Structure ◽  
Soybean Protein ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Soybean Protein Isolate

Comparative Study About Some Physical Properties, In vitro Digestibility and Immunoreactivity of Soybean Protein Isolate for Infant Formula

2013 ◽  
Vol 68 (2) ◽  
pp. 124-130 ◽  
Author(s):  
Huijing Li ◽  
Kexue Zhu ◽  
Huiming Zhou ◽  
Wei Peng ◽  
Xiaona Guo
Keyword(s):  
Comparative Study ◽  
Physical Properties ◽  
Infant Formula ◽  
Soybean Protein ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Soybean Protein Isolate

Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates

2020 ◽  
Vol 38 ◽  
pp. 100747
Author(s):  
Qiang Cui ◽  
Anqi Zhang ◽  
Rui Li ◽  
Xibo Wang ◽  
Lina Sun ◽  
...  
Keyword(s):  
Ultrasonic Treatment ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Molecular Flexibility ◽  
Soybean Protein Isolate

Debittering Effect of Partially Purified Proteases from Soybean Seedlings on Soybean Protein Isolate Hydrolysate Produced by Alcalase

2021 ◽  
pp. 130190
Author(s):  
Mengmeng Zhang ◽  
Xuan Xin ◽  
Hui Wu ◽  
Hong Zhang
Keyword(s):  
Soybean Protein ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Soybean Seedlings

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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