scholarly journals Food technology to process plant-based food (soy protein isolate formula)

2020 ◽  
Vol 4 (1-3) ◽  
pp. 30
Author(s):  
Made Astawan
Keyword(s):  
Amino Acid ◽  
Soy Protein ◽  
Soluble Protein ◽  
Soy Protein Isolate ◽  
Protein Digestibility ◽  
Protein Isolate ◽  
Food Technology ◽  
Process Plant ◽  
Amino Acid Score

Soy protein isolate (SPI) is obtained by extracting the soluble protein and removing non-protein material such as fat and carbohydrates. Because of this process, it has a neutral flavor and cause less flatulence than soy flours. Furthermore, SPI has higher Protein Digestibility Corrected Amino Acid Score (PDCAAS) compared to soymilk, which is 100% and 92.6% respectively.

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.

scholarly journals Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH

2020 ◽  
Vol 8 (10) ◽  
pp. 5275-5283
Author(s):  
Fengxian Guo ◽  
Luan Lin ◽  
Zhiyong He ◽  
Zong‐Ping Zheng
Keyword(s):  
Soy Protein ◽  
Soluble Protein ◽  
Storage Stability ◽  
Soy Protein Isolate ◽  
Protein Aggregates ◽  
Protein Isolate

Research on Soluble Protein Surface Hydrophobicity of Biomaterial Solution from Soy Protein Isolate - Polysaccharide System

2011 ◽  
Vol 183-185 ◽  
pp. 1094-1099
Author(s):  
Chun Xia Sui ◽  
Guo Ping Yu ◽  
Lian Zhou Jiang ◽  
Yi Hong Bao ◽  
De Jun Mei ◽  
...  
Keyword(s):  
Soy Protein ◽  
Salt Concentration ◽  
Soluble Protein ◽  
Guar Gum ◽  
Soy Protein Isolate ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Quadratic Model ◽  
Box Behnken Design ◽  
Protein Surface Hydrophobicity

The work attempts to study the surface hydrophobicity (S0) of soy protein isolate（SPI）-guar gum(GG) systems for biomaterial. Effect of four factors on the S0 values of the mixtures were studied. A response surface analysis was carried out using the Box-Behnken Design (BBD)method in order to determine the effects and interactions of pH (6.0, 8.0, 10.0), salt(0.05, 0.15, 0.25M), guar gum(0.10, 0.30, 0.50% w/v) and SPI concentrations (3, 4, 5% w/v) on the S0 values of mixtures. The datas were fitted into second order quadratic model. Salt concentration, pH and SPI concentration, interactions between pH and salt concentration, pH and GG concentration, pH and SPI concentration, GG and SPI concentrations were significant(P<0.05).

scholarly journals Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying

2020 ◽  
Vol 23 ◽  
Author(s):  
María Gabriela Vernaza ◽  
Yoon Kil Chang
Keyword(s):  
Amino Acid ◽  
Soy Protein ◽  
Resistant Starch ◽  
Soy Protein Isolate ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
Fat Absorption ◽  
Frying Process ◽  
Vacuum Frying ◽  
Isoflavone Content

Abstract Health concerns with the consumption of high-fat products and with respect to the intake of fibre are important for consumers. Vacuum frying process is an alternative frying process that increases the quality of foods. The objective was to develop instant noodles aiming to reduce carbohydrate and fat content by adding soy protein isolate (SPI) and resistant starch (RS3), using conventional and vacuum frying processes. A 22 central composite rotational design was used for each type of process, and the formulations were optimized using the Response Surface Methodology. The noodles were characterized with respect to fat absorption, cooking time, final resistant starch content and firmness. The noodles produced at the optimized point were also characterized for their isoflavone content, amino acid profile and by scanning electronic microscopy (SEM). The response surfaces showed that the addition of SPI and RS3 to the formulation resulted in reduced fat absorption and texture. Comparing both frying processes it was found that noodles obtained by vacuum frying absorbed 3% less fat and were less firm than those produced by conventional frying process. The SEM analysis showed that the noodles obtained by conventional frying had a more porous structure, which allowed an easier fat penetration, whereas those produced by vacuum frying showed a more closed structure with fat impregnated on the surface. Regardless of the process used, it was possible to obtain noodles with improved nutritional value, since they showed high fibre (8%) and protein (approximately 11%) contents, considerable isoflavone content (8.20 mg/100 g) and a complete amino acid profile, due to a significant increase in nearly all the amino acids, especially lysine.

Sign in / Sign up

Export Citation Format

Share Document