scholarly journals Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models

2021 ◽  
pp. 105700
Author(s):  
Tong Wang ◽  
Kuiren Chen ◽  
Xingzhen Zhang ◽  
Yingjie Y ◽  
Dianyu Yu ◽  
...  
Keyword(s):  
Soy Protein ◽  
Oxidation Kinetics ◽  
Seed Oil ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Hemp Seed ◽  
Kinetics Models

scholarly journals Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 22
Author(s):  
María Gabriela Bordón ◽  
Gabriela Noel Barrera ◽  
Maria C. Penci ◽  
Andrea Bori ◽  
Victoria Caballero ◽  
...  
Keyword(s):  
Soy Protein ◽  
Seed Oil ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Drying Methods ◽  
Protein Concentrate ◽  
Chia Seed ◽  
Chia Seed Oil

Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend—whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)—on the physico–chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation—from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)—which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO.

scholarly journals The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology

2021 ◽  
Vol 78 (1) ◽  
pp. 101
Author(s):  
Gabriela Daniela STAMATIE ◽  
Denisa Eglantina DUȚĂ ◽  
Alina Culețu ◽  
Iulia Elena SUSMAN ◽  
Marina SCHIMBATOR ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Sea Buckthorn ◽  
Dough Rheology ◽  
Hemp Seed ◽  
Flour Sample ◽  
Protein Rich

Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition of hemp seed protein ingredients and 67.4% in the wheat flour sample with the addition of soy protein isolate. The sample with Pleurotus flour had the lowest degree of soaking (C2=0.226). The gelatinization of the starch took place at different temperatures depending on the sample, being between 79.1-84.5°C. The temperature range for enzymatic activation was between 86.4-88.8°C. The rheological characteristics of the samples are influenced by the type of added flour and the amount of protein present in each sample.

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.

Glycation of Soy Protein Isolate with two ketoses: D‐Allulose and Fructose

2021 ◽  
Author(s):  
Ozan Tas ◽  
Ulku Ertugrul ◽  
Mecit Halil Oztop ◽  
Bekir Gokcen Mazı
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate

scholarly journals Ultrasonic-modified montmorillonite uniting ethylene glycol diglycidyl ether to reinforce protein-based composite films

e-Polymers ◽  
2021 ◽  
Vol 21 (1) ◽  
pp. 433-442
Author(s):  
Hua He ◽  
Rui-jing Jia ◽  
Kai-qiang Dong ◽  
Jia-wen Huang ◽  
Zhi-yong Qin
Keyword(s):  
Ethylene Glycol ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Barrier Properties ◽  
Protein Isolate ◽  
Diglycidyl Ether ◽  
X Ray Diffraction ◽  
Protein Film ◽  
Modified Montmorillonite

Abstract A novel biodegradable protein-based material (UMSPIE) that consists of natural polymer soy protein isolate (SPI), ultrasonic-modified montmorillonite (UMMT), and ethylene glycol diglycidyl ether (EGDE) was produced by solution casting. Fourier infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TG), and scanning electron microscopy (SEM) were used to characterize the chemical structure and micro-morphologies of as-synthesized protein-based composite films. The results showed that the interlayer structure of MMT was destroyed by ultrasonic treatment, and the hydrogen bonding between SPI chains and the ultrasound-treated MMT plates was enhanced. The synergistic effect of UMMT and EGDE on SPI molecules made the network structure of the UMSPIE film denser. In addition, the mechanical and barrier properties of the as-synthesized films were explored. Compared with pure soy protein film, the tensile strength of the UMSPIE film has an increase of 266.82% (increasing from 4.4 to 16.14 MPa). From the above, the modified strategy of layered silicates filling combining crosslinking agents is considered as an effective method to improve the functional properties of bio-based polymer composites.

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