scholarly journals Effect of heat-induced aggregation of soy protein isolate on protein-glutaminase deamidation and the emulsifying properties of deamidated products

LWT ◽  
2021 ◽  
pp. 112328 ◽  
Author(s):  
Yuqin Jiang ◽  
Zhaojun Wang ◽  
Zhiyong He ◽  
Maomao Zeng ◽  
Fang Qin ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Induced Aggregation

Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

2021 ◽  
Author(s):  
Hekai Zhao ◽  
Shengnan Wang ◽  
Guilan Zhao ◽  
Yangyang Li ◽  
Xiulin Liu ◽  
...  
Keyword(s):  
Ir Spectroscopy ◽  
Zeta Potential ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Oil In Water ◽  
Ft Ir ◽  
Ft Ir Spectroscopy

Non-covalent complexes (SPIF/SSPS) between soy protein isolate fibrils (SPIF) and soy soluble polysaccharides (SSPS) were fabricated and used to stabilize oil-in-water (O/W) emulsions. FT-IR spectroscopy and zeta potential results demonstrated...

scholarly journals Foaming Characteristics of Commercial Soy Protein Isolate as Influenced by Heat-Induced Aggregation

2015 ◽  
Vol 18 (8) ◽  
pp. 1817-1828 ◽  
Author(s):  
Zhiyong He ◽  
Weiwei Li ◽  
Fengxian Guo ◽  
Weiyao Li ◽  
Maomao Zeng ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Induced Aggregation
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