scholarly journals Solubility, Free Amino and Freeze-Thaw Stability of Soy Protein Isolated Prepared by Papain Modification

2016 ◽  
Author(s):  
M.J. Liu ◽  
G.P. Yu ◽  
Y.X. Yao ◽  
P.P. Guo ◽  
W.W. Qi ◽  
...  
Keyword(s):  
Soy Protein ◽  
Free Amino ◽  
Freeze Thaw

scholarly journals Physicochemical properties of three food proteins treated with transglutaminase

2004 ◽  
Vol 34 (4) ◽  
pp. 1219-1223 ◽  
Author(s):  
Luís Henrique de Barros Soares ◽  
Patrícia Melchionna Albuquerque ◽  
Francine Assmann ◽  
Marco Antônio Záchia Ayub
Keyword(s):  
Physicochemical Properties ◽  
Nitrogen Content ◽  
Soy Protein ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Emulsifying Properties ◽  
Amino Groups ◽  
Emulsifying Activity ◽  
Food Proteins ◽  
Isolated Soy Protein

Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and ISP showed a reduced solubility of 15% and 24% respectively, with HAP showing no alteration on solubility. Amino nitrogen content was 7%, 3% and 2% reduced for HAP, LC and ISP respectively. LC and ISP demonstrated lower emulsifying activity when they were enzymatically treated but the formed emulsions were stable, contrasting with HAP, which exhibited no changes in emulsifying properties.

The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions

2017 ◽  
Vol 8 (8) ◽  
pp. 2974-2981 ◽  
Author(s):  
Xue-Feng Zhu ◽  
Jie Zheng ◽  
Fu Liu ◽  
Chao-Ying Qiu ◽  
Wei-Feng Lin ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Soy Protein ◽  
Pickering Emulsions ◽  
Protein Aggregate ◽  
Freeze Thaw ◽  
Protein Nanoparticles

Soy protein nanoparticles as Pickering stabilizers can be induced by heating in the presence of NaCl. The Pickering emulsions with NaCl exhibited much better freeze-thaw stability than those without NaCl.

scholarly journals Effect of Ultrasonic Treatment on Freeze-thaw Stability of Soy Protein Isolate Gel

2019 ◽  
Vol 68 (11) ◽  
pp. 1113-1123
Author(s):  
Guowei Zhou ◽  
Jingnan Liu ◽  
Guorong Wang ◽  
Lin Wang ◽  
Anqi Zhang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Ultrasonic Treatment ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Freeze Thaw

scholarly journals Effect of pH on Freeze-thaw Stability of Glycated Soy Protein Isolate

2019 ◽  
Vol 68 (3) ◽  
pp. 281-290 ◽  
Author(s):  
Xiaodan Wang ◽  
Shuang Chen ◽  
Qiang Cui ◽  
Rui Li ◽  
Xibo Wang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph ◽  
Freeze Thaw

Effect of freeze–thaw cycles on the emulsion activity and structural characteristics of soy protein isolate

2015 ◽  
Vol 50 (10) ◽  
pp. 1607-1613 ◽  
Author(s):  
Juyang Zhao ◽  
Fujia Dong ◽  
Yuanyuan Li ◽  
Baohua Kong ◽  
Qian Liu
Keyword(s):  
Soy Protein ◽  
Structural Characteristics ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Freeze Thaw

Improving the emulsion freeze-thaw stability of soy protein hydrolysate-dextran conjugates

LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108506 ◽  
Author(s):  
Anqi Zhang ◽  
Jie Yu ◽  
Guorong Wang ◽  
Xibo Wang ◽  
Ligang Zhang
Keyword(s):  
Soy Protein ◽  
Protein Hydrolysate ◽  
Freeze Thaw ◽  
Soy Protein Hydrolysate

Freeze-Thaw Stability of Oil-in-Water Prepared with Soy Protein Isolate-Maltodextrin Conjugates

2012 ◽  
Vol 602-604 ◽  
pp. 1206-1210
Author(s):  
Guo Ping Yu ◽  
Chao Ran Dou ◽  
Yan Song ◽  
Hao Wu ◽  
Zhu Gong
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Freeze Thaw ◽  
Covalent Coupling ◽  
Oil In Water ◽  
The Impact

The objective of the study was to investigate the impact of soy protein isolate (SPI)-maltodextrin conjugates on the freeze-thaw stability of oil-in-water emulsions. Covalent coupling of maltodextrin to SPI was achieved by wet heating of SPI- maltodextrin mixtures of different weight ratios and different protein contents at 70,80,90,100°C for 1 to 5 h. The freeze-thaw stability was characterized by measurements of creaming index and oiling off after isothermal storage at -20 °C for 24 h and further thawing. Compared with those stabilized by SPI alone, o/w emulsions stabilized by SPI-maltodextrin conjugates showed a higher stability against freeze-thaw treatment, exhibiting a lower creaming index and oiling off.

EFFECT OF FROST ACTION AND STORAGE OF SOIL AT FREEZING TEMPERATURES ON THE FREE AMINO ACIDS, FREE SUGARS AND RESPIRATORY ACTIVITY OF SOIL

1970 ◽  
Vol 50 (2) ◽  
pp. 191-198 ◽  
Author(s):  
K. C. IVARSON ◽  
F. J. SOWDEN
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Respiratory Activity ◽  
Storage Period ◽  
Frozen Soil ◽  
Free Sugars ◽  
Freeze Thaw ◽  
Duration Of Storage ◽  
And Storage

The effect of freezing and duration of storage of frozen soil on free amino acids and sugars was evaluated. Freezing caused a marked increase in the total amount of free amino acids and sugars extracted. The level of free amino acids and sugars, in frozen soil, remained fairly constant up to a storage period of 6 weeks, after which a prominent decrease occurred. Essentially there was no difference between single freeze-thaw and multiple freeze-thaw cycles. In general, soil respiration and dehydrogenase activity paralleled the level of extractable free amino acids and sugars.

scholarly journals Influence of Protein Hydrolysis on the Freeze-thaw Stability of Emulsions Prepared with Soy Protein - Dextran Conjugates

2019 ◽  
Vol 68 (10) ◽  
pp. 959-965
Author(s):  
Yuying Wang ◽  
Jie Yu ◽  
Ning Xu ◽  
Guorong Wang ◽  
Xibo Wang
Keyword(s):  
Soy Protein ◽  
Protein Hydrolysis ◽  
Freeze Thaw
Sign in / Sign up

Export Citation Format

Share Document