Physico-mechanical, thermal, morphological and low energy photon attenuation properties of soy protein isolate and defatted soy flour-bonded Rhizophora spp. particleboard phantoms with NaOH/IA-PAE

2021 ◽  
Vol 11 (1) ◽  
pp. 69
Author(s):  
Damilola Oluwafemi Samson ◽  
Ahmad Shukri
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Low Energy ◽  
Soy Flour ◽  
Energy Photon ◽  
Defatted Soy Flour ◽  
Photon Attenuation

scholarly journals Reactions of Soy Flour and Soy Protein by Non-Volatile Aldehydes Generation by Specific Oxidation

Polymers ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 1478 ◽  
Author(s):  
Charles R. Frihart ◽  
Antonio Pizzi ◽  
Xuedong Xi ◽  
Linda F. Lorenz
Keyword(s):  
Molecular Weight ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Soy Flour ◽  
Small Molecular Weight ◽  
Oh Groups ◽  
Volatile Aldehydes ◽  
Aldehyde Groups ◽  
Specific Oxidation

Soy protein isolate (SPI) and insoluble soy flour polymeric carbohydrates have been reacted with sodium periodate for the specific oxidation of vicinal –OH groups to investigate the reactions involved in this approach to soy flour adhesives. The reactions have been shown to generate carbohydrate oligomer fractions presenting one, two or multiple aldehyde groups. With the exception of the small molecular weight heptanedial, the smaller molecular weight aldehydes generated from mono- and disaccharides by the same reaction do not appear to form from the insoluble soy flour carbohydrates, or have already reacted. The reaction of periodate with soy protein isolate has been shown to generate some aldehydes too. When the mix of SPI and soy insoluble carbohydrates is treated with periodate, the majority of the observed aldehyde carrying species appear to be higher molecular weight carbohydrate oligomer fractions.

The USDA trypsin inhibitor study. IV. The chronic effects of soy flour and soy protein isolate on the pancreas in rats after two years

1985 ◽  
Vol 35 (3) ◽  
pp. 275-314 ◽  
Author(s):  
M. R. Gumbmann ◽  
W. L. Spangler ◽  
G. M. Dugan ◽  
J. J. Rackis ◽  
I. E. Liener
Keyword(s):  
Trypsin Inhibitor ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Soy Flour ◽  
Chronic Effects ◽  
Inhibitor Study

scholarly journals Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1807
Author(s):  
Estefanía Álvarez-Castillo ◽  
José Manuel Aguilar ◽  
Carlos Bengoechea ◽  
María Luisa López-Castejón ◽  
Antonio Guerrero
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Divalent Cations ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Guluronic Acid ◽  
Wide Range ◽  
Anionic Polysaccharides ◽  
Porous Matrices

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate (SPI) has shown superabsorbent properties that are useful in fields such as agriculture. Alginate salts (ALG) are linear anionic polysaccharides obtained at a low cost from brown algae, displaying a good enough biocompatibility to be considered for medical applications. As alginates are quite hydrophilic, the exchange of ions from guluronic acid present in its molecular structure with divalent cations, particularly Ca2+, may induce its gelation, which would inhibit its solubilization in water. Both biopolymers SPI and ALG were used to produce composites through injection moulding using glycerol (Gly) as a plasticizer. Different biopolymer/plasticizer ratios were employed, and the SPI/ALG ratio within the biopolymer fraction was also varied. Furthermore, composites were immersed in different CaCl2 solutions to inhibit the amount of soluble matter loss and to enhance the mechanical properties of the resulting porous matrices. The main goal of the present work was the development and characterization of green porous matrices with inhibited solubility thanks to the gelation of alginate.

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