Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

2021 ◽  
pp. 110622
Author(s):  
Mengna Tan ◽  
Jingjing Xu ◽  
Hailing Gao ◽  
Zhenyu Yu ◽  
Jin Liang ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Soy Protein ◽  
High Hydrostatic Pressure ◽  
Emulsifying Properties ◽  
Protein Isolates ◽  
Soy Protein Isolates ◽  
Ph Shifting

Emulsifying properties of soy protein isolates obtained by microfiltration

2002 ◽  
Vol 82 (3) ◽  
pp. 267-272 ◽  
Author(s):  
Bernard E Chove ◽  
Alistair S Grandison ◽  
Michael J Lewis
Keyword(s):  
Soy Protein ◽  
Emulsifying Properties ◽  
Protein Isolates ◽  
Soy Protein Isolates

Modifications of Soy Protein Isolates Using Ultrasound Treatment for Improved Emulsifying Properties

2012 ◽  
Vol 554-556 ◽  
pp. 944-948 ◽  
Author(s):  
Lin Chen ◽  
Jian She Chen ◽  
Lin Yu ◽  
Ke Gang Wu ◽  
Xiao Li Liu ◽  
...  
Keyword(s):  
Soy Protein ◽  
Power Level ◽  
Surface Hydrophobicity ◽  
Ultrasound Treatment ◽  
Surface Load ◽  
Emulsifying Properties ◽  
Protein Isolates ◽  
Soy Protein Isolates ◽  
Droplet Sizes ◽  
Lower Saturation

Soy protein isolates (SPI) were modified by ultrasound treatment (200W, 400W, 600W), and the emulsifying properties of USPI (ultrasound treated SPI) were investigated. Analysis of mean droplet sizes and creaming indices of emulsions (20% v/v oil, 1.6% w/v emulsifier) formed by control SPI and USPI-200−600W showed that ultrasound treatment could improve the emulsifying capability and emulsion stabilizing ability (against creaming) of SPI. And the improvements were significantly influenced by the power level of ultrasound. Some USPI (e.g., 400W) was capable of producing stable fine emulsions. A variety of physicochemical and interfacial properties of USPI in relation to emulsifying properties have been investigated. The results showed that compared with control SPI, USPI-400W had a higher protein adsorption fraction (Fads) and a lower saturation surface load (Гsat), which was mainly due to its higher PS and surface hydrophobicity (H0), and may explain its markedly improved emulsifying capability. This study showed that ultrasound treatment could be an effective way for the functionality modification of globular proteins.

Water uptake by dehydrated soy protein isolates

2003 ◽  
Vol 56 (4) ◽  
pp. 331-338 ◽  
Author(s):  
Germán Jovanovich ◽  
Marı́a C Puppo ◽  
Sergio A Giner ◽  
Marı́a C Añón
Keyword(s):  
Water Uptake ◽  
Soy Protein ◽  
Protein Isolates ◽  
Soy Protein Isolates
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