Effects of pH, Electrolyte Concentrations, and Alginate Molecular Weights on Surface Hydrophobicity of Soy Protein Isolates

2016 ◽  
Vol 45 (9) ◽  
pp. 1285-1292
Author(s):  
Yeong-Seon Lim ◽  
Byung-Jin Yoo
Keyword(s):  
Soy Protein ◽  
Surface Hydrophobicity ◽  
Protein Isolates ◽  
Molecular Weights ◽  
Soy Protein Isolates ◽  
Effects Of Ph

Formación y estabilidad de emulsiones de aislados proteicos de soja con diferente contenido de sulfhidrilos libres Formation and stability of emulsions of soy protein isolates with different sulfhydryl content

2000 ◽  
Vol 6 (5) ◽  
pp. 407-414 ◽  
Author(s):  
L.G. Santiago ◽  
A.G. Bonaldo ◽  
R.J. González
Keyword(s):  
Soy Protein ◽  
Activity Index ◽  
Ph Effect ◽  
Surface Concentration ◽  
Coal Surface ◽  
Emulsifying Activity ◽  
Protein Isolates ◽  
Soy Protein Isolates ◽  
Effects Of Ph

This work evaluated the formation and stability of emulsions prepared with three soy protein iso lates with different sulfhydryl content (SHL) and at two different pHs (6.00 and 7.00). Solubility (Sol), emulsifying activity index (IAE), coalescence (%Coal), surface concentration of proteins (r), and ki netics of the creaming process were determined. The effects of pH and sample types or their interac tion were significant (p < 0.05) for the four variables. IAE was little enhanced by the SHL increment, while stability to coalescence decreased. Also, it was verified that Γ is negatively affected by the SHL increment. The pH effect on IAE depended on the SHL. When pH decreased, %Coale lowered and Γ increased. Emulsions destabilized by the floculation-creaming mechanism more slowly at pH 6.00 than at pH 7.00.

Modifications of Soy Protein Isolates Using Ultrasound Treatment for Improved Emulsifying Properties

2012 ◽  
Vol 554-556 ◽  
pp. 944-948 ◽  
Author(s):  
Lin Chen ◽  
Jian She Chen ◽  
Lin Yu ◽  
Ke Gang Wu ◽  
Xiao Li Liu ◽  
...  
Keyword(s):  
Soy Protein ◽  
Power Level ◽  
Surface Hydrophobicity ◽  
Ultrasound Treatment ◽  
Surface Load ◽  
Emulsifying Properties ◽  
Protein Isolates ◽  
Soy Protein Isolates ◽  
Droplet Sizes ◽  
Lower Saturation

Soy protein isolates (SPI) were modified by ultrasound treatment (200W, 400W, 600W), and the emulsifying properties of USPI (ultrasound treated SPI) were investigated. Analysis of mean droplet sizes and creaming indices of emulsions (20% v/v oil, 1.6% w/v emulsifier) formed by control SPI and USPI-200−600W showed that ultrasound treatment could improve the emulsifying capability and emulsion stabilizing ability (against creaming) of SPI. And the improvements were significantly influenced by the power level of ultrasound. Some USPI (e.g., 400W) was capable of producing stable fine emulsions. A variety of physicochemical and interfacial properties of USPI in relation to emulsifying properties have been investigated. The results showed that compared with control SPI, USPI-400W had a higher protein adsorption fraction (Fads) and a lower saturation surface load (Гsat), which was mainly due to its higher PS and surface hydrophobicity (H0), and may explain its markedly improved emulsifying capability. This study showed that ultrasound treatment could be an effective way for the functionality modification of globular proteins.

Water uptake by dehydrated soy protein isolates

2003 ◽  
Vol 56 (4) ◽  
pp. 331-338 ◽  
Author(s):  
Germán Jovanovich ◽  
Marı́a C Puppo ◽  
Sergio A Giner ◽  
Marı́a C Añón
Keyword(s):  
Water Uptake ◽  
Soy Protein ◽  
Protein Isolates ◽  
Soy Protein Isolates

Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

2018 ◽  
Vol 192 ◽  
pp. 193-201 ◽  
Author(s):  
Wenjie Wang ◽  
Mingyue Shen ◽  
Suchen Liu ◽  
Lian Jiang ◽  
Qianqian Song ◽  
...  
Keyword(s):  
Soy Protein ◽  
Gel Properties ◽  
Protein Isolates ◽  
Soy Protein Isolates ◽  
Salt Addition

Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates

2020 ◽  
Vol 100 ◽  
pp. 105395 ◽  
Author(s):  
Jian He ◽  
Ren Wang ◽  
Wei Feng ◽  
Zhengxing Chen ◽  
Tao Wang
Keyword(s):  
Soy Protein ◽  
Wheat Gluten ◽  
Protein Isolates ◽  
Gluten Proteins ◽  
Soy Protein Isolates
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