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

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.

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Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates

LWT ◽

10.1016/j.lwt.2016.12.051 ◽

2017 ◽

Vol 78 ◽

pp. 241-249 ◽

Cited By ~ 26

Author(s):

Zeyu Zhang ◽

Xibo Wang ◽

Jie Yu ◽

Shuang Chen ◽

Hongru Ge ◽

...

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Freeze Thaw ◽

Oil In Water

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Effect of pH on properties of wheat gluten and soy protein isolate films

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00035a006 ◽

1993 ◽

Vol 41 (11) ◽

pp. 1835-1839 ◽

Cited By ~ 219

Author(s):

Aristippos. Gennadios ◽

Alice H. Brandenburg ◽

Curtis L. Weller ◽

Robert F. Testin

Keyword(s):

Soy Protein ◽

Wheat Gluten ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Effect Of Ph

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Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion

Foods ◽

10.3390/foods9020123 ◽

2020 ◽

Vol 9 (2) ◽

pp. 123 ◽

Cited By ~ 2

Author(s):

Wang ◽

Wei ◽

Deng ◽

Xie ◽

Huang ◽

...

Keyword(s):

Olive Oil ◽

Soy Protein ◽

Storage Stability ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Binary Complex ◽

Freeze Thaw ◽

Complex Particle ◽

Before And After

Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted to confirm successful preparation of emulsion before and after embedding quercetin. CLSM was used to determine the microstructure and zeta-potential, rheological behavior, storage stability and freeze-thaw stability were analyzed and were correlated with pH condition. Olive oil-soy protein isolate/pectin emulsion at pH 3.0 can remain stable after 30 days’ storage and exhibited greatest freeze-thaw stability after 3 cycles. Quercetin availability was evaluated by in vitro gastrointestinal digestion experiments and it reached 15.94% at pH 7.0.

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