scholarly journals Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 845
Author(s):  
Anna Florowska ◽  
Adonis Hilal ◽  
Tomasz Florowski ◽  
Małgorzata Wroniak
Keyword(s):  
Yield Stress ◽  
Soy Protein ◽  
Protein Concentration ◽  
Plant Protein ◽  
Homogeneous Structure ◽  
Soy Proteins ◽  
Pea Protein ◽  
Thermal Induction

The aim of the study was to determine the effects of pea and soy protein addition (1, 3, 6 g/100 g) on inulin hydrogels properties. Inulin hydrogels (20 g/100 g) were obtained by thermal induction. It was stated that tested plant protein might be used as a modifier of inulin hydrogels properties. The addition of pea and soy protein to inulin hydrogels resulted in networks with more a compact and homogeneous structure. The increase of the protein concentration caused the structure of the hydrogels to get smoother, more cohesive, and less granular. Pea and soy protein addition (3–6 g/100 g) to hydrogels allowed to obtain higher values of yield stress, texture (firmness, adhesiveness) and spreadability parameters. At a protein concentration of 6 g/100 g, the firmness of inulin hydrogels was seven times higher for those with pea protein (1.87 N) and ten times higher for those with soy protein (2.60 N) compering to the control hydrogel (0.24 N). The transmission profiles of hydrogels with incorporated 6 g/100 g of soy proteins showed the slowest motion of the particles, which indicates the highest stability of gel. As the concentration of protein addition increased, a reduction in the lightness was observed.

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

2018 ◽  
Vol 25 (2) ◽  
pp. 130-140 ◽  
Author(s):  
Jovana Petrović ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
Vesna Tumbas Šaponjac ◽  
Ivana Nikolić ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Soy Protein ◽  
Loss Modulus ◽  
Control Sample ◽  
Sour Cherry ◽  
Soy Proteins ◽  
Blue Colour ◽  
B Values ◽  
Cherry Pomace

In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological properties) was investigated. Sour cherry pomace extract encapsulated in whey (WE) and soy proteins (SE) was incorporated in cookie dough, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of wheat flour. The dough samples containing encapsulates had the grey-blue colour ( b* values significantly decreased compared to control sample). Due to the presence of anthocyanins, a* values of the dough colour increased significantly with the addition of encapsulates. The addition of soy protein encapsulate increased hardness, resistance to extension and viscosity of cookie dough and decreased deformation compliance ( J), while the addition of whey encapsulate caused dough softness, higher deformation compliance and lower values of viscosity compared to control sample. Values of storage and loss modulus, G′ and G″, significantly decreased when wheat flour was replaced with WE and increased when the flour was replaced with soy protein encapsulate. The addition of soy protein encapsulate resulted in higher cookie hardness.

scholarly journals Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1754
Author(s):  
Davide De Angelis ◽  
Aleksei Kaleda ◽  
Antonella Pasqualone ◽  
Helen Vaikma ◽  
Martti Tamm ◽  
...  
Keyword(s):  
Soy Protein ◽  
Mechanical Energy ◽  
Absorption Capacity ◽  
Process Conditions ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Protein Isolates ◽  
Pea Protein ◽  
Specific Mechanical Energy ◽  
Sensorial Evaluation

Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of PDF required higher specific mechanical energy and screw speed to create fibrous texture compared to PIs and SIs. PDF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g−1, which is exploitable in meat-alternatives formulation. PDF-based meat analogues showed lower hardness (13.55–18.33 N) than those produced from PIs and SIs (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. PDF_OP and PIs_PDF_OP showed a significantly lower water absorption capacity than PIs OP and SIs_OP, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of PDF_OP, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues.

scholarly journals Soybean Bioactive Peptides and Their Functional Properties

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1211 ◽  
Author(s):  
Cynthia Chatterjee ◽  
Stephen Gleddie ◽  
Chao-Wu Xiao
Keyword(s):  
Chronic Diseases ◽  
Soy Protein ◽  
Bioactive Peptides ◽  
Soy Proteins ◽  
Health Claim ◽  
Potential Health ◽  
Physiological Functions ◽  
Target Organs ◽  
Soy Peptides ◽  
The Usa

Soy consumption has been associated with many potential health benefits in reducing chronic diseases such as obesity, cardiovascular disease, insulin-resistance/type II diabetes, certain type of cancers, and immune disorders. These physiological functions have been attributed to soy proteins either as intact soy protein or more commonly as functional or bioactive peptides derived from soybean processing. These findings have led to the approval of a health claim in the USA regarding the ability of soy proteins in reducing the risk for coronary heart disease and the acceptance of a health claim in Canada that soy protein can help lower cholesterol levels. Using different approaches, many soy bioactive peptides that have a variety of physiological functions such as hypolipidemic, anti-hypertensive, and anti-cancer properties, and anti-inflammatory, antioxidant, and immunomodulatory effects have been identified. Some soy peptides like lunasin and soymorphins possess more than one of these properties and play a role in the prevention of multiple chronic diseases. Overall, progress has been made in understanding the functional and bioactive components of soy. However, more studies are required to further identify their target organs, and elucidate their biological mechanisms of action in order to be potentially used as functional foods or even therapeutics for the prevention or treatment of chronic diseases.

Microencapsulation ofMoringa oleiferaleaf extracts with vegetable protein as wall materials

2019 ◽  
Vol 25 (6) ◽  
pp. 533-543 ◽  
Author(s):  
Jennifer Osamede Airouyuwa ◽  
Thammarat Kaewmanee
Keyword(s):  
Bioactive Compounds ◽  
Soy Protein ◽  
Storage Stability ◽  
Phenolic Content ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Total Phenolic ◽  
Pea Protein ◽  
Wall Materials ◽  
Pea Protein Isolate

Moringa oleifera, often referred to as ‘miracle tree’ contains high amount of bioactive nutrients and dietary antioxidants, which help in ameliorating oxidative stress and degenerating diseases. However, the bioactive compounds are highly susceptible to degradation, and this may decrease the antioxidants activity present in M. oleifera. To prevent these limitations, the utilisation of microencapsulation technique is of necessity. This study investigated the effect of two vegetable proteins: soy protein isolate and pea protein isolate as wall materials for M. oleifera leaf extracts encapsulation by spray drying technique. Three inlet air temperatures (140, 160, and 180 ℃) and two different formulations of core:wall material ratios (1:4 and 1:9, w/w) were studied. The total phenolic contents, antioxidant activity, microencapsulation yield, morphology, colour, tapped and bulk densities, particle size, and storage stability of M. oleifera microcapsules were analysed. Moringa microencapsulates with pea protein isolate had better powder quality than Moringa microencapsulates with soy protein isolate considering its significant higher particle size, bulk and tapped densities. Moringa microencapsulates with soy protein isolate proved to be a better carrier of bioactive compounds of both total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity at inlet air temperature in the range of 140–180 ℃. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity tend to be the most stable compound. The storage stability of bioactive compounds of both Moringa microencapsulates with pea protein isolate and Moringa microencapsulates with soy protein isolate was better preserved at 4 ℃ compared to that of 25 ℃.

Increased Heat Resistance of Salmonellae in Beef with Added Soy Proteins

1983 ◽  
Vol 46 (5) ◽  
pp. 380-384 ◽  
Author(s):  
S. E. CRAVEN ◽  
L. C. BLANKENSHIP
Keyword(s):  
Heat Resistance ◽  
Soy Protein ◽  
Soy Proteins ◽  
Plate Count ◽  
Maximum Heat ◽  
Plate Count Agar ◽  
Isolated Soy Protein ◽  
Soy Isolate ◽  
Ph Range ◽  
D Values

Raw beef inoculated with cells of a composite of five Salmonella strains was heated at 54 or 60°C. Survivors were enumerated by plating samples in plate count agar (PCA), XL agar or PCA followed by an XL agar overlay. Best differential recoveries of salmonellae were effected by incubation of PCA plates for 4 h at 37°C followed by overlay with XL agar and incubation for an additional 44 h. D-values of salmonellae at 54 and 60°C were increased significantly when ground beef was supplemented with 30% textured soy protein, soy protein concentrate or isolated soy protein. Increased heat resistance appeared to be caused by an increase in the pH of beef from 5.8–5.9 to 6.1 upon addition of the soy proteins. After adjusting the pH of mixtures of beef and soy proteins with hydrochloric or lactic acid to 5.8 to 5.9, survival of salmonellae to heat was reduced to the level of survival in beef alone. The pH of beef with added structured soy isolate was the same as beef, and heat resistance of salmonellae was not increased in this product. In the pH range 5.9 to 7.1, the maximum heat resistance of salmonellae in beef containing textured soy protein occurred at pH values of 6.5 to 6.8.

Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins

2010 ◽  
Vol 231 (5) ◽  
pp. 751-762 ◽  
Author(s):  
Xingjian Huang ◽  
Chen Li ◽  
Fang Yang ◽  
Lanxin Xie ◽  
Xiaoyun Xu ◽  
...  
Keyword(s):  
Soy Protein ◽  
Gel Strength ◽  
Soy Proteins ◽  
7S Globulin

scholarly journals METHOD FOR USING SOYA GRAIN JUICE IN PRODUCTION OF PASTA PRODUCTS

2020 ◽  
pp. 76-79
Keyword(s):  
Economic Efficiency ◽  
Soy Protein ◽  
Protein Concentration ◽  
Human Nutrition ◽  
Raw Material ◽  
Protein Sources ◽  
Protein Rich ◽  
Effective Source

Considering the protein need for human nutrition, the use of protein-rich grains plays an important role in the production of pasta. The study used soy protein as one of the protein sources, which serves as an effective source of energy in the physical and mental activities of humans. In the form of nutritious juice from soybeans, a protein concentration of 4.67% was obtained, and the resulting soy juice, rich in proteins, was used as an unconventional raw material for the production of pasta. Concentrations and methods were identified that made it possible to achieve technological and economic efficiency.

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