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 pH on Freeze-thaw Stability of Glycated Soy Protein Isolate

2019 ◽  
Vol 68 (3) ◽  
pp. 281-290 ◽  
Author(s):  
Xiaodan Wang ◽  
Shuang Chen ◽  
Qiang Cui ◽  
Rui Li ◽  
Xibo Wang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph ◽  
Freeze Thaw

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.

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

Binding of aromatic compounds with soy protein isolate in an aqueous model: Effect of pH

2019 ◽  
Vol 43 (10) ◽  
pp. e12817
Author(s):  
Jun Guo ◽  
Zhiyong He ◽  
Shengfang Wu ◽  
Maomao Zeng ◽  
Jie Chen
Keyword(s):  
Soy Protein ◽  
Aromatic Compounds ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph

Gelation Properties of Transglutaminase-Induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment

2017 ◽  
Vol 10 (5) ◽  
pp. 866-874 ◽  
Author(s):  
Xin-Sheng Qin ◽  
Sa-Sa Chen ◽  
Xing-Jiang Li ◽  
Shui-Zhong Luo ◽  
Xi-Yang Zhong ◽  
...  
Keyword(s):  
Soy Protein ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Ultrahigh Pressure

Water vapor permeability of wheat gluten and soy protein isolate films

1994 ◽  
Vol 2 (3) ◽  
pp. 189-195 ◽  
Author(s):  
Aristippos Gennadios ◽  
Alice H. Brandenburg ◽  
Jang W. Park ◽  
Curtis L. Weller ◽  
Robert F. Testin
Keyword(s):  
Water Vapor ◽  
Soy Protein ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Vapor Permeability
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