scholarly journals Optimization of the Enzymatic Hydrolysis of Soy Protein Isolate by Alcalase and Trypsin

2017 ◽  
Vol 14 (1) ◽  
pp. 193-200
Author(s):  
Leila Rostammiry ◽  
Mohammad reza Saeidiasl ◽  
Reza Safar ◽  
Rohollah Javadian
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Hydrolysis Of

Enzymatic Hydrolysis of Soy Protein Isolate by Food Grade Proteinases and Aminopeptidases of Plant Origin

2008 ◽  
Vol 22 (3) ◽  
pp. 835-838 ◽  
Author(s):  
M. Marinova ◽  
N. Thi Kim Cuc ◽  
B. Tchorbanov
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Plant Origin ◽  
Food Grade ◽  
Hydrolysis Of

The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates

2018 ◽  
Vol 245 ◽  
pp. 89-96 ◽  
Author(s):  
Haining Guan ◽  
Xiaoqin Diao ◽  
Fan Jiang ◽  
Jianchun Han ◽  
Baohua Kong
Keyword(s):  
Hydrostatic Pressure ◽  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
High Hydrostatic Pressure ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Hydrolysis Of

scholarly journals Investigation of Enzymatic Hydrolysis Kinetics of Soy Protein Isolate: Laboratory And Semi-Industrial Scale

2022 ◽  
Author(s):  
Nikita Pozdnyakov ◽  
Sergey Shilov ◽  
Alexandr Mikhailovich Lukin ◽  
Maxim Bolshakov ◽  
Evgeny Sogorin
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Industrial Scale ◽  
Industrial Experiments ◽  
Soy Protein Hydrolysate ◽  
Kinetics Of ◽  
Hydrolysis Of

Abstract Soy protein isolate is a worthy substitute for meat protein. However, its low level of digestibility limits its spread to new market niches. This problem can be solved by enzymatic hydrolysis of soy protein to peptides. Several research teams have already been solving this problem, but their results were obtained under laboratory conditions and do not provide information about the reproducibility of the results on an industrial scale. In this paper, we have compared the results of laboratory and semi-industrial experiments of enzymatic hydrolysis of protein. Also the kinetics of the reaction under different conditions is shown, and the final product is characterized. The obtained results of semi-industrial experiments can form the basis of industrial regulations for the production of soy protein hydrolysate as an easily digestible form of dietary protein for athletes and patients with digestive disorders.

Improving the Foaming Properties of Soy Protein Isolate Through Partial Enzymatic Hydrolysis

2013 ◽  
Vol 31 (13-14) ◽  
pp. 1545-1552 ◽  
Author(s):  
Maomao Zeng ◽  
Benu Adhikari ◽  
Zhiyong He ◽  
Fang Qin ◽  
Xiaolin Huang ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Foaming Properties

scholarly journals Kapok Husk-Reinforced Soy Protein Isolate Biofilms: Tensile Properties and Enzymatic Hydrolysis

BioResources ◽  
2014 ◽  
Vol 9 (3) ◽  
Author(s):  
Salmah Husseinsyah ◽  
Ming Yeng Chan ◽  
Abdul Rahim Kassim ◽  
Marliza Mosthapa Zakaria ◽  
Hanafi Ismail
Keyword(s):  
Enzymatic Hydrolysis ◽  
Tensile Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate

scholarly journals The Effect of Limited Proteolysis by Trypsin on the Formation of Soy Protein Isolate Nanofibrils

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Di An ◽  
Liang Li
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
Self Assembly ◽  
Soy Protein Isolate ◽  
Limited Proteolysis ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Raw Material ◽  
Future Research ◽  
Heating Process

Nanofibril system constructed by protein self-assembly is widely used in the food industry because of purposive functional properties. Soy protein isolate nanofibrils (SPINs) were reported to form via heating at pH 2.0. In this research, the soy protein isolate (SPI) hydrolysate prepared by trypsin was used as a raw material for the formation of nanofibrils called soy protein isolate hydrolysate nanofibrils (SPIHNs). Microscopic images demonstrated the formation of two nanofibrils. Based on circular dichroism spectroscopy and Thioflavin T (ThT) fluorescence spectral, we concluded that β-sheet played an important role in SPIN and SPIHN’s structural composition. At the same time, the α-helix in SPI had not been destroyed, thereby favoring the formation of SPIHN. The surface hydrophobicity of SPIHN continued to increase during the heating process and reached the highest value when heating 8 h. SDS-PAGE analysis showed that peptides produced by enzyme-modified SPI affected the formation of SPIHN. These results proposed that enzymatic hydrolysis prior to acidic during fibrillation process affected the fibrillation of SPI, and the peptides formed by enzymatic hydrolysis were more efficient for the self-assembly process. This study will provide a theoretical basis for the future research of SPI nanofibril functionality.

Perm‐Inspired High‐Performance Soy Protein Isolate and Chicken Feather Keratin‐Based Wood Adhesive without External Crosslinker

2021 ◽  
pp. 2100498
Author(s):  
Xiaona Li ◽  
Ying Zhou ◽  
Jiongjiong Li ◽  
Kuang Li ◽  
Jianzhang Li
Keyword(s):  
Soy Protein ◽  
High Performance ◽  
Soy Protein Isolate ◽  
Wood Adhesive ◽  
Protein Isolate ◽  
Chicken Feather ◽  
Feather Keratin
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