Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose

2003 ◽  
Vol 81 (1) ◽  
pp. 1-6 ◽  
Author(s):  
N. Diftis ◽  
V. Kiosseoglou
Keyword(s):  
Carboxymethyl Cellulose ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Soybean Protein Isolate

Hydrazone-linked soybean protein isolate-carboxymethyl cellulose conjugates for pH-responsive controlled release of pesticides

2019 ◽  
Vol 51 (11) ◽  
pp. 1211-1222 ◽  
Author(s):  
Guanghua Liu ◽  
Guanquan Lin ◽  
Mingyi Tan ◽  
Hongjun Zhou ◽  
Huayao Chen ◽  
...  
Keyword(s):  
Controlled Release ◽  
Carboxymethyl Cellulose ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Ph Responsive ◽  
Soybean Protein Isolate

Drying Temperature Affect Secondary Structure of Soybean Protein-Isolate/Carboxymethyl Cellulose/Stearic Acid Composite Films

2015 ◽  
Vol 1092-1093 ◽  
pp. 1525-1528
Author(s):  
Chao Zhang ◽  
Xiao Fei Guo ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Secondary Structure ◽  
Stearic Acid ◽  
Carboxymethyl Cellulose ◽  
Soybean Protein ◽  
Composite Films ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Drying Temperature ◽  
The Fourier Transform ◽  
Β Sheet

The effect of the drying temperature on the secondary structure of the soybean protein-isolate/carboxymethyl cellulose/stearic acid composite films was evaluated. The Fourier transform-infrared spectra showed that the stearic acid lose some characteristic absorptions. Hence, the stearic acid was well integrated with the other ingredients. The absorption band (1600~1700 cm-1) of the composite film was deconvoluted into 9 peaks for the calculation of their secondary structure. The β-sheet content of the composite films dried at 90 oC was significant higher than that of the control. Hence, the composite films dried at 90 oC was more stable than the control.

Stearic Acid State in Soybean Protein-Isolate/Carboxymethyl Cellulose Composite Films

2015 ◽  
Vol 1092-1093 ◽  
pp. 1547-1550
Author(s):  
Chao Zhang ◽  
Xiao Fei Guo ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Stearic Acid ◽  
Carboxymethyl Cellulose ◽  
Soybean Protein ◽  
Composite Films ◽  
Bound State ◽  
Protein Isolate ◽  
The Other ◽  
Scanning Calorimetry ◽  
Soybean Protein Isolate ◽  
Cellulose Composite

The thermalgravimetric and differential scanning calorimetry analysis were used to evaluated the state of stearic acid in the soybean protein-isolate/carboxymethyl cellulose composite films. The stearic acid lose its weight rapidly in 210~280 oC, while no significant weight loss presented among 210~280 oC in the profiles of the control and the composite films dried at 90 oC. Hence, the stearic acid was well interacted with the other ingredients. Moreover, the stearic acid was distributed as the free state and bound state in the composite films. The free stearic acid ratio of the composite films dried at 90 oC was the lowest among the tested films. The temperature of 90 oC effectively enhanced the interaction of the SA with the other ingredients.

Effect of Drying Temperature on Performance of Soybean Protein-Isolate/Carboxymethyl Cellulose/Stearic Acid Composite Films

2015 ◽  
Vol 1092-1093 ◽  
pp. 1529-1532
Author(s):  
Chao Zhang ◽  
Xiao Fei Guo ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Stearic Acid ◽  
Carboxymethyl Cellulose ◽  
Soybean Protein ◽  
Composite Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Crosslinking Degree ◽  
Soybean Protein Isolate ◽  
Drying Temperature ◽  
Balance Point

Drying is important for the matrix formation of composite films. A low drying temperature guarantees the compact matrix, while a higher temperature strengthens the crosslinking of ingredients. A balance point of the compact matrix and higher crosslinking degree was the key to enhance the performance of a composite film. The temperature of 30, 60, 90, and 120 oC was used to dry the soybean protein-isolate/carboxymethyl cellulose/stearic acid composite films. When being dried at 90 oC, the tensile strength of the composite films was 2.63 times higher than that of the control, and the water vapor permeability of the composite films was 77.6 % of that of the control. Hence the temperature of 90 oC was the balance point of the composite films.

Improvement of Emulsifying Properties of Soybean Protein Isolate through Glycosylation Modification

2013 ◽  
Vol 781-784 ◽  
pp. 1495-1499 ◽  
Author(s):  
Xi Bo Wang ◽  
Ying Hua Zhang ◽  
Lian Zhou Jiang
Keyword(s):  
Reaction Time ◽  
Reaction Temperature ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Single Factor ◽  
Soybean Protein Isolate ◽  
Operation Conditions ◽  
Single Factor Experiment

In order to improve EAI and ESI of Soybean protein isolate (SPI), Glycosylation modification was studied by adding lactose and the operation conditions for modification were established by single factor experiment. On the basis, Box-Behnken model was used to optimize technological conditions, test and analyze the EAI and ESI of modified products under various conditions. The best glycosylation modification was as follows: the augmenter of lactose was 6.9%, reaction temperature was 70.5°C, reaction time was 38.6h, and the EAI and ESI could achieve 0.754 and 24.00 which was 2.32 and 2.67 times of the unmodified SPI. The experiment proved that the modification technology can effectively increase EAI and ESI of SPI.

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