pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions

2010 ◽  
Vol 58 (13) ◽  
pp. 8035-8042 ◽  
Author(s):  
Jiang Jiang ◽  
Youling L. Xiong ◽  
Jie Chen
Keyword(s):  
Thermal Stability ◽  
Soy Protein ◽  
Salt Concentration ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Temperature Conditions ◽  
Ph Shifting ◽  
Thermal Stability Of

Thermal stability of soy protein isolate and hydrolysate ingredients

2008 ◽  
Vol 108 (2) ◽  
pp. 503-510 ◽  
Author(s):  
M. Ryan ◽  
E. McEvoy ◽  
S. Duignan ◽  
C. Crowley ◽  
M. Fenelon ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Thermal Stability Of

Thermal Stability of Soybean Protein Isolate-Based Oleic Acid/Stearic Acid Blend Edible Films

2013 ◽  
Vol 469 ◽  
pp. 171-174 ◽  
Author(s):  
Ning Zhang ◽  
Si Yao Sui ◽  
Zhe Wang ◽  
Zhong Su Ma
Keyword(s):  
Thermal Stability ◽  
Oleic Acid ◽  
Stearic Acid ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
The Matrix ◽  
Thermal Stability Of

Edible films were prepared using soy protein isolate (4g/100g), oleic acid (0-2g/100g) and stearic acid (0-2g/100g). Effects of the type and ratio of fatty acids (oleic acid and stearic acid) on the thermal properties of soybean protein isolate-based films were investigated. The results indicated that the addition of oleic acid and stearic acid take a significant effect on the thermal stability of soybean protein isolate-based films, as may attribute to that oleic acid is an amphiphilic substance that interacts with both polar and hydrophobic sites on proteins, thus it could improve the functional properties of the films. Besides, the solid state and hydrophobic nature of stearic acid could help limit water diffusion in the matrix more efficiently when it is well-integrated in the matrix through the surfactant action of oleic acid.

Research on Soluble Protein Surface Hydrophobicity of Biomaterial Solution from Soy Protein Isolate - Polysaccharide System

2011 ◽  
Vol 183-185 ◽  
pp. 1094-1099
Author(s):  
Chun Xia Sui ◽  
Guo Ping Yu ◽  
Lian Zhou Jiang ◽  
Yi Hong Bao ◽  
De Jun Mei ◽  
...  
Keyword(s):  
Soy Protein ◽  
Salt Concentration ◽  
Soluble Protein ◽  
Guar Gum ◽  
Soy Protein Isolate ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Quadratic Model ◽  
Box Behnken Design ◽  
Protein Surface Hydrophobicity

The work attempts to study the surface hydrophobicity (S0) of soy protein isolate（SPI）-guar gum(GG) systems for biomaterial. Effect of four factors on the S0 values of the mixtures were studied. A response surface analysis was carried out using the Box-Behnken Design (BBD)method in order to determine the effects and interactions of pH (6.0, 8.0, 10.0), salt(0.05, 0.15, 0.25M), guar gum(0.10, 0.30, 0.50% w/v) and SPI concentrations (3, 4, 5% w/v) on the S0 values of mixtures. The datas were fitted into second order quadratic model. Salt concentration, pH and SPI concentration, interactions between pH and salt concentration, pH and GG concentration, pH and SPI concentration, GG and SPI concentrations were significant(P<0.05).

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