Effect of Spray-Drying and Freeze-Drying on the Properties of Soybean Hydrolysates

The use of enzyme-assisted aqueous extraction to extract soybean oil will produce soy protein hydrolysates (SPH) that have good antioxidant properties but are bitter and hygroscopic. To microencapsulate these hydrolysates, soy protein isolate/maltodextrin mixtures were used as the carrier. The effects of spray-drying and freeze-drying on the bitterness, hygroscopicity, and antioxidant properties were compared. The properties of different dried samples were compared using solubility, hygroscopicity, moisture content, water activity, flowability, and glass transition temperature (Tg). The results showed that the spray-drying was more effective than freeze-drying. Hygroscopicity was reduced to 18.2 g/100 g, and the Tg value was raised to 80.8°C. The morphology was analyzed using scanning electron microscopy, and the antioxidant properties of the samples were measured using the ABTS˙+ radical scavenging activity. The results showed that spray-dried SPH had more carrier masking, which weakened bitterness, reduced moisture absorption, and had no significant negative impact on its oxidation resistance, solubility, and flowability, and spray-drying after carrier encapsulation of SPH improved the recovery rate.

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Structure and Antioxidant Activity of Soy Protein Isolate-Dextran Conjugates Obtained by TiO2Photocatalysis

BioMed Research International ◽

10.1155/2015/150603 ◽

2015 ◽

Vol 2015 ◽

pp. 1-7 ◽

Cited By ~ 4

Author(s):

Bei Jin ◽

Xiaosong Zhou ◽

Bing Li ◽

Caiyan Chen ◽

Xiaosa Zhang ◽

...

Keyword(s):

Soy Protein ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Polyacrylamide Gel Electrophoresis ◽

Soy Protein Isolate ◽

Sodium Dodecyl ◽

Radical Scavenging ◽

Reducing Power ◽

Protein Isolate ◽

Random Coil

The aim of this study was to investigate the structural characteristics and antioxidant activities of soy protein isolate- (SPI-) dextran conjugates obtained by TiO2photocatalysis treatment. Results revealed that the UV-vis absorption and the fluorescence intensity increased as the photocatalytic power increased (P<0.05). Higher photocatalytic power could promote the extent of glycation and the formation of high molecular weight SPI-dextran conjugates, which were evidenced by free amino group content and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis. The Fourier transform infrared (FT-IR) spectra suggested that the amide I, II, and III bands of SPI were altered by the glycation induced by TiO2photocatalysis. Moreover, significant changes of secondary structure occurred in SPI-dextran conjugates. Theα-helix,β-sheet,β-turns, and random coil were changed from approximately 10.6%, 37.9%, 12.9%, and 38.6% to 3.8%, 10.4%, 17.7%, and 68.8%, respectively, after treatment at photocatalytic power of 1000 W. In addition, SPI-dextran conjugates obtained by TiO2photocatalysis treatment exhibited high hydroxyl radical scavenging activity and possessed increased reducing power. All data indicated that TiO2photocatalysis was an efficient method for promoting protein-polysaccharide copolymerisation.

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Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization

Food and Bioproducts Processing ◽

10.1016/j.fbp.2020.10.016 ◽

2021 ◽

Vol 125 ◽

pp. 68-78

Author(s):

Li Zheng ◽

Mingyu He ◽

Xuena Zhang ◽

Joe M. Regenstein ◽

Zhongjiang Wang ◽

...

Keyword(s):

High Pressure ◽

Spray Drying ◽

Soy Protein ◽

Structural Characteristics ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Gel Properties ◽

Salt Ions ◽

Dynamic High Pressure

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Spray Drying ofRhodomyrtus tomentosa(Ait.) Hassk. Flavonoids Extract: Optimization and Physicochemical, Morphological, and Antioxidant Properties

International Journal of Food Science ◽

10.1155/2014/420908 ◽

2014 ◽

Vol 2014 ◽

pp. 1-11 ◽

Cited By ~ 4

Author(s):

Pingping Wu ◽

Qian Deng ◽

Guangzhi Ma ◽

Nianghui Li ◽

Yanyan Yin ◽

...

Keyword(s):

Spray Drying ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Storage Period ◽

Gum Arabic ◽

Total Solid ◽

Solid Content ◽

Spherical Particles ◽

Total Solid Content

The optimal condition of spray drying purified flavonoids extract fromR. tomentosaberries was studied by response surface methodology. The optimized condition for microencapsulation was of maltodextrin to gum Arabic ratio 1 : 1.3, total solid content 27.4%, glycerol monostearate content 0.25%, and core to coating material ratio 3 : 7, resulting in EE 91.75%. Prepared at the optimized condition, the flavonoids extract microcapsules (FEMs) were irregularly spherical particles with low moisture content (3.27%), high solubility (92.35%), and high bulk density (0.346 g/cm3). DPPH radical scavenging activity of FEMs was not decreased after spray drying (P>0.05) and higher than those in citric acid and rutin at the same concentration. Moreover, FEMs effectively retarded the oxidation of fresh lard during the 10-day storage period compared with vitamin C, nonencapsulated flavonoids extract, and rutin. Therefore, FEMs produced at the optimized condition could be used as powder ingredients with antioxidant capacities.

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Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

Journal of Food Quality ◽

10.1155/2020/1540925 ◽

2020 ◽

Vol 2020 ◽

pp. 1-8 ◽

Cited By ~ 3

Author(s):

Hongxia Zheng ◽

Like Mao ◽

Jingyi Yang ◽

Chenyu Zhang ◽

Song Miao ◽

...

Keyword(s):

Antioxidant Activity ◽

Droplet Size ◽

Oil Content ◽

Radical Scavenging Activity ◽

Soy Protein Isolate ◽

Radical Scavenging ◽

Sodium Caseinate ◽

Protein Isolate ◽

Sea Buckthorn ◽

Sea Buckthorn Oil

Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil.

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Characterization and application of novel composite films based on soy protein isolate and sunflower oil produced using freeze drying method

Food Chemistry ◽

10.1016/j.foodchem.2021.130709 ◽

2021 ◽

pp. 130709

Author(s):

Burcu Gökkaya Erdem ◽

Sevim Kaya

Keyword(s):

Soy Protein ◽

Sunflower Oil ◽

Freeze Drying ◽

Soy Protein Isolate ◽

Composite Films ◽

Protein Isolate ◽

Drying Method

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Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Applied Sciences ◽

10.3390/app9061076 ◽

2019 ◽

Vol 9 (6) ◽

pp. 1076 ◽

Cited By ~ 7

Author(s):

Li Zheng ◽

Fei Teng ◽

Na Wang ◽

Xue-Na Zhang ◽

Joe Regenstein ◽

...

Keyword(s):

Spray Drying ◽

Soy Protein ◽

Soy Protein Isolate ◽

Three Dimensional ◽

Meat Products ◽

Protein Isolate ◽

Dimensional Structure ◽

Gel Properties ◽

Dry Powders ◽

Salt Ions

Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.

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Spray-drying microencapsulation of β-carotene by soy protein isolate and/or OSA-modified starch

Journal of Applied Polymer Science ◽

10.1002/app.40399 ◽

2014 ◽

Vol 131 (12) ◽

pp. n/a-n/a ◽

Cited By ~ 22

Author(s):

Xi-Xiang Deng ◽

Zhong Chen ◽

Qiang Huang ◽

Xiong Fu ◽

Chuan-He Tang

Keyword(s):

Spray Drying ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Modified Starch ◽

Β Carotene

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Extraction and Microencapsulation of Bioactive Compounds from Muicle (Justicia spicigera) and Their Use in the Formulation of Functional Foods

Foods ◽

10.3390/foods10081747 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1747

Author(s):

Norma Cristina Castro-Alatorre ◽

Tzayhrí Gallardo-Velázquez ◽

Luis Carlos Boyano-Orozco ◽

Darío Iker Téllez-Medina ◽

Ofelia Gabriela Meza-Márquez ◽

...

Keyword(s):

Spray Drying ◽

Sensory Evaluation ◽

Bioactive Compounds ◽

Soy Protein ◽

Functional Foods ◽

Aqueous Ethanol ◽

Soy Protein Isolate ◽

Storage Period ◽

Protein Isolate ◽

Ethanolic Extraction

Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box–Behnken experimental design, extracting 95% of BC. Microencapsulation of muicle BC was carried out by spray drying using DE10 maltodextrin (MD) and soy protein isolate (SPI) as encapsulating agents. The best conditions for the ethanolic extraction of BC from muicle were 30 °C, 40% aqueous ethanol, and one extraction for 1 h. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) using MD as an encapsulating agent were: 160–80 °C and 10% MD in the feeding solution, and for SPI: 180–70 °C and 5% SPI in the feeding solution. Microcapsules were added to yogurt and a sensory evaluation and retention of BC during 15-day storage at 4 °C was performed. Sensory evaluation showed that yogurt with added MD microcapsules had better acceptance than that with SPI microcapsules. Based on this, a jelly with added muicle MD microcapsules was also prepared which obtained better acceptance by the judges. At the end of the storage period, yogurt with SPI microcapsules showed better retention of BC and AC than yogurts with MD microcapsules; however, products with MD microcapsules had better acceptance.

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