scholarly journals Study on Optimal Conditions of Alcalase Enzymatic Hydrolysis of Soybean Protein Isolate

2015 ◽  
Vol 9 (2) ◽  
pp. 154-158 ◽  
Author(s):  
Yongsheng Ma ◽  
Xianhui Sun ◽  
Lintong Wang
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Optimal Conditions ◽  
Soybean Protein Isolate ◽  
Hydrolysis Of

scholarly journals Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy Protein Isolate

Molecules ◽  
2019 ◽  
Vol 24 (20) ◽  
pp. 3637 ◽  
Author(s):  
Fei Zhao ◽  
Xuemei Liu ◽  
Xiuzhen Ding ◽  
Haizhou Dong ◽  
Wentao Wang
Keyword(s):  
High Intensity ◽  
Near Infrared ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Radical Scavenging ◽  
Protein Isolate ◽  
Degree Of Hydrolysis ◽  
Soybean Protein Isolate ◽  
Near Infrared Spectra ◽  
Hydrolysis Of

The objective of this study was to investigate the effects of different high-intensity ultrasonication (HIU) pretreatment on the structure and properties of soybean protein isolate (SPI) as well as enzymatic hydrolysis of SPI by bromelain and antioxidant activity of hydrolysates. The HIU-treated SPI fractions showed a decrease in the proportion of α-helices and β-turns and an increase in the content of β-sheets and random coils based on Fourier-transform infrared spectroscopy. Near-infrared spectra and fluorescence spectra analyses provided support for the changes in secondary and tertiary structures of SPI after ultrasound treatment. The particle size of SPI decreased from 217.20 nm to 141.23 nm and the absolute zeta potential increased. Scanning electron microscopy showed that HIU treatment changed apparent morphology. Dynamic and static light scattering of ultrasonicated samples showed that SPI structure had changed from hard-sphere to hollow-sphere or polydisperse and monodisperse gaussian coils. HIU pretreatment significantly increased the hydroxyl-radical scavenging and the degree of hydrolysis of the SPI hydrolysates.

Graft Copolymerization of Soybean Protein Isolate and Methyl Methacrylate

2011 ◽  
Vol 695 ◽  
pp. 33-36
Author(s):  
Yan Lu ◽  
Xue Gang Luo ◽  
Xiao Yan Lin
Keyword(s):  
Methyl Methacrylate ◽  
Soy Protein ◽  
Graft Copolymerization ◽  
Soybean Protein ◽  
Ammonium Persulfate ◽  
Protein Isolate ◽  
Optimal Conditions ◽  
Reaction Conditions ◽  
Soybean Protein Isolate ◽  
Ft Ir

New thermoplastic soy protein isolated (SPI) and methyl methacrylate (MMA) copolymers (T-SPI) were prepared using graft copolymerization and initiated with ammonium persulfate (APS). The reaction conditions such as initiator concentration and temperature on the graft percentage (GP) were investigated. The single factor experimental showed that the optimal conditions of the graft reaction. The products were characterized by means of FT-IR and DSC. The results indicated that the monomer was grafted successfully on SPI and the T-SPI had a glass transition at 122°C, and the most important, the water absorption of materials declined obviously.

scholarly journals Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 667
Author(s):  
Chenxiao Wang ◽  
Hao Yin ◽  
Yanyun Zhao ◽  
Yan Zheng ◽  
Xuebing Xu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Activity Index ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Water Holding Capacity ◽  
Holding Time ◽  
Emulsifying Activity ◽  
Soybean Protein Isolate ◽  
Water Holding

This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.

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