Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

2016 ◽  
Vol 31 ◽  
pp. 590-597 ◽  
Author(s):  
Xin-Sheng Qin ◽  
Shui-Zhong Luo ◽  
Jing Cai ◽  
Xi-Yang Zhong ◽  
Shao-Tong Jiang ◽  
...  
Keyword(s):  
Soy Protein ◽  
High Intensity ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Ultrasonic Pretreatment

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.

Extruder Responses, Textural Properties and Color of Meat Analogs Made by High Moisture Soybean Residue and Soy Protein Isolate

2013 ◽  
Vol 781-784 ◽  
pp. 1670-1676 ◽  
Author(s):  
Lan Zhang ◽  
Han Song Yu ◽  
Yao Hui Hu
Keyword(s):  
Soy Protein ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Textural Properties ◽  
Protein Isolate ◽  
High Moisture ◽  
Soybean Residue ◽  
Cooking Temperature ◽  
Feed Moisture ◽  
Extruded Products

The effect of mixture material with different levels which consisted in soybean residue, soy protein isolate and wheat gluten(0/65/35%-60/5/35%) during high-moisture extrusion, using a laboratory size co-rotating, twin screw food extruder under 50%-60% feed moisture content and 130-150 °C cooking temperature on selected extruder responses, color and textural properties of extruded products was studied. The results show that soybean residue content and feed moisture is negative correlation (r=-0.666 and -0.601) with the hardness of fibrous meat analogs. But cooking temperature has not significant correlation (P>0.05) with the changes of extruder response, color or textural properties of meat analogs.

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

Effect of pH on properties of wheat gluten and soy protein isolate films

1993 ◽  
Vol 41 (11) ◽  
pp. 1835-1839 ◽  
Author(s):  
Aristippos. Gennadios ◽  
Alice H. Brandenburg ◽  
Curtis L. Weller ◽  
Robert F. Testin
Keyword(s):  
Soy Protein ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph

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
Sign in / Sign up

Export Citation Format

Share Document