Antioxidant Activity and Emulsion-Stabilizing Effect of Pectic Enzyme Treated Pectin in Soy Protein Isolate-Stabilized Oil/Water Emulsion

2011 ◽  
Vol 59 (17) ◽  
pp. 9623-9628 ◽  
Author(s):  
Ping-Hsiu Huang ◽  
Hao-Te Lu ◽  
Yuh-Tai Wang ◽  
Ming-Chang Wu
Keyword(s):  
Antioxidant Activity ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Water Emulsion ◽  
Pectic Enzyme ◽  
Stabilizing Effect ◽  
Oil Water

Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

2020 ◽  
Vol 26 (5) ◽  
pp. 444-452
Author(s):  
Shengnan Wang ◽  
Guoqiang Shao ◽  
Jinjie Yang ◽  
Hekai Zhao ◽  
Danni Qu ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Food Delivery ◽  
Simulated Gastric Fluid ◽  
Gastric Digestion ◽  
Water Emulsion ◽  
Soy Hull ◽  
Soluble Polysaccharide

This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemical and stability in the three emulsions during in vitro gastric digestion, following the order: soy protein isolate–stability emulsion < soy protein isolate–soy soluble polysaccharide –stability emulsion < soy protein isolate–soy hull polysaccharide–stability emulsion, confirming that coalescence in the soy protein isolate–stability emulsion occurred during in vitro gastric digestion. Optical microscopy and stability measurement (backscattering) also validate that addition of polysaccharide (soy soluble polysaccharide and soy hull polysaccharide) can reduce the effect of simulated gastric fluid (i.e., pH, ionic strength and pepsin) on emulsion stability, especially, soy protein isolate–soy hull polysaccharide–stability emulsion, compared with soy protein isolate–stability emulsion. This suggests that the flocculation behaviours of these emulsions in the stomach lead to a difference in the quantity of oil and the size and structure of the oil droplets, which play a significant role in emulsion digestion in the gastrointestinal tract. This work may indicate a potential application of soy hull polysaccharide for the construction of emulsion food delivery systems.

Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles

2015 ◽  
Vol 188 ◽  
pp. 24-29 ◽  
Author(s):  
Yufang Wang ◽  
Xiaoyong Wang
Keyword(s):  
Antioxidant Activity ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate

scholarly journals Development and characterization of a novel soy protein isolate based composite film enriched with glycyrrhizin nanogel particles.

2021 ◽  
Author(s):  
Aritra Sinha
Keyword(s):  
Antioxidant Activity ◽  
Water Vapor ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Barrier Performance

Abstract This study focuses on the development and characterization of a novel biodegradable edible film made from soy protein isolate enriched with alginate-glycyrrhizin nanogel(GL-ALG NGP). Nanoparticles of particle sizes below 100 nm were synthesized using glycyrrhizin(GL), calcium chloride and, sodium alginate(SA) through the reverse micro-emulsion/internal gelation method. Soy protein isolate (SPI) based films were prepared by a simple casting procedure by incorporating GL-ALG NGPs in SPI solution in different ratios of (SPI: GL-ALG NGPs) 5:0, 5:1, 2:1, 1:1, and 1:1.5. Glycerol was used as a plasticizer in the film-forming solution. The effects of the proportions of GL-ALG NGPs addition on the thickness, mechanical properties, water vapor permeability, UV barrier performance, antioxidant activity, and antimicrobial property of the obtained films were studied. The GL-ALG NGPs were analyzed using Dynamic Light Scattering. Microstructural studies of obtained films were performed using Scanning Electron microscopy. Results show incorporation of GL-ALG NGPs in soy protein-alginate complex produced smoother, compact, and more continuous matrices as compared to pure SPI films. The test results indicated that blending of SPI with GL-ALG NGPs in the ratio 1:1 increased tensile strength of obtained films by 185%, reduced water solubility to 23.59%, and water vapor permeability to 0.3087 g-mm/m2-d-kPa. Obtained films exhibited good UV barrier performance, antioxidant activity and inhibited the growth of E. coli, S. aureus, Enterobacter sakazakii, and A. niger. So, soy protein isolate-based films enriched with GL-ALG NGPs are active biodegradable edible films that can be used to extend the shelf life of food products.

Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity

2018 ◽  
Vol 112 ◽  
pp. 284-290 ◽  
Author(s):  
Cong Ren ◽  
Wenfei Xiong ◽  
Dengfeng Peng ◽  
Yun He ◽  
Peiyuan Zhou ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Thermal Sterilization

Protease-induced soy protein isolate (SPI) characteristics and structure evolution on the oil–water interface of emulsion

2021 ◽  
pp. 110849
Author(s):  
Shengnan Wang ◽  
Xiulin Liu ◽  
Guilan Zhao ◽  
Yangyang Li ◽  
Lina Yang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Structure Evolution ◽  
Water Interface ◽  
Oil Water

Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions

2022 ◽  
pp. 107480
Author(s):  
Xingzhong Zhang ◽  
Yuehan Wu ◽  
Yan Li ◽  
Bin Li ◽  
Ying Pei ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Water Interface ◽  
Pickering Emulsions ◽  
Oil Water

Adsorption of soy protein isolate at air–water and oil–water interfaces

2008 ◽  
Vol 323 (1-3) ◽  
pp. 155-162 ◽  
Author(s):  
Liliana G. Santiago ◽  
Julia Maldonado-Valderrama ◽  
Alberto Martín-Molina ◽  
Catalina Haro-Pérez ◽  
Joaquín García-Martínez ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Oil Water

scholarly journals Morphology of Soy Protein Isolate at Oil/Water and Oil/Air Interfaces

2013 ◽  
Author(s):  
Samira J. Fayad ◽  
Betina G. Zanetti-Ramos ◽  
Pedro L. M. Barreto ◽  
Valdir Soldi ◽  
Edson Minatti
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Oil Water ◽  
Air Interfaces

Changes in structure, rheological properties and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

2021 ◽  
pp. 107084
Author(s):  
Xiaohong Tong ◽  
Jia Cao ◽  
Tian Tian ◽  
Bo Lyu ◽  
Liming Miao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Ultrasound Pretreatment

scholarly journals Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts

2020 ◽  
Vol 57 (10) ◽  
pp. 3591-3600
Author(s):  
Anwika Utami Putri Djuardi ◽  
Nancy Dewi Yuliana ◽  
Masahiro Ogawa ◽  
Takashi Akazawa ◽  
Maggy Thenawidjaja Suhartono
Keyword(s):  
Antioxidant Activity ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Tea Polyphenol
Sign in / Sign up

Export Citation Format

Share Document