In-vitrodigestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose

2009 ◽  
Vol 60 (sup7) ◽  
pp. 99-108 ◽  
Author(s):  
Chee-Yuen Gan ◽  
Lai-Hoong Cheng ◽  
Baharin Azahari ◽  
Azhar Mat Easa
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Microbial Transglutaminase

scholarly journals Comparison of Physicochemical Characteristics and Amino Acid Composition of Water-Soluble Tempe Flour and Commercial SoybeanProtein Isolate

JURNAL PANGAN ◽  
2020 ◽  
Vol 29 (1) ◽  
pp. 45-54
Author(s):  
Made Astawan ◽  
Ananda Putri Cahyani ◽  
Leonita Maulidyanti ◽  
Tuti Wresdiyati
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Soy Protein Isolate ◽  
Essential Amino Acids ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Protein Isolate ◽  
Water Soluble ◽  
Germinated Soybean

The aim of this research was to compared the physicochemical characteristics and amino acid composition of conventional water-soluble tempe flour (CWSTF), germinated soybean water-soluble tempe flour (GSWSTF) and commercial soy protein isolate (CPI). Water-soluble tempe flour was made from defatted flour and alkali extraction-isoelectric precipitation. The yield of CWSTF, GSWSTF, and CPI were not significantly different (p>0.05). Proximate analysis of CWSTF and GSWSTF showed significantly different from CPI except water content (p<0.05). The essential amino acids in CWSTF and GSWSTF are lysine, leucine, isoleucine, phenylalanine, valine, methionine, and threonine. Analysis of the physical characteristic CWSTF and GSWSTF showed significantly different (p<0.05) with CPI in colors, aw, and bulk density in a lower with CPI.

scholarly journals Amino acid composition and antioxidant properties of Moringa oleifera seed protein isolate and enzymatic hydrolysates

Heliyon ◽  
2018 ◽  
Vol 4 (10) ◽  
pp. e00877 ◽  
Author(s):  
Taiwo Ayodele Aderinola ◽  
Tayo Nathaniel Fagbemi ◽  
Victor Ndigwe Enujiugha ◽  
Adeola Monisola Alashi ◽  
Rotimi Emmanuel Aluko
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Moringa Oleifera ◽  
Seed Protein ◽  
Antioxidant Properties ◽  
Protein Isolate ◽  
Enzymatic Hydrolysates ◽  
Moringa Oleifera Seed

scholarly journals Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 589 ◽  
Author(s):  
Adetiya Rachman ◽  
Margaret A. Brennan ◽  
James Morton ◽  
Charles S. Brennan
Keyword(s):  
Amino Acid ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Digestibility ◽  
Egg White ◽  
Protein Isolate ◽  
Gluten Free ◽  
Egg White Protein ◽  
Amino Acid Profiles ◽  
Banana Flour

The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.

The use of microbial transglutaminase and soy protein isolate to enhance retention of capsaicin in capsaicin-enriched layered noodles

2013 ◽  
Vol 30 (2) ◽  
pp. 495-503 ◽  
Author(s):  
Ling-Yun Li ◽  
Azhar Mat Easa ◽  
Min-Tze Liong ◽  
Thuan-Chew Tan ◽  
Wan-Teck Foo
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Microbial Transglutaminase

Development of a Probiotic Delivery System from Agrowastes, Soy Protein Isolate, and Microbial Transglutaminase

2011 ◽  
Vol 76 (3) ◽  
pp. H108-H115 ◽  
Author(s):  
Sok-Eng Yew ◽  
Ting-Jin Lim ◽  
Lee-Ching Lew ◽  
Rajeev Bhat ◽  
Azhar Mat-Easa ◽  
...  
Keyword(s):  
Delivery System ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Microbial Transglutaminase ◽  
Probiotic Delivery
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