soybean protein isolates
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Effects of genotype and storage on physicochemical and functional properties of soybean protein isolates

2021 ◽  
Author(s):  
Igor da Silva Lindemann ◽  
Gustavo Heinrich Lang ◽  
Cristian de Souza Batista ◽  
Shanise Lisie Mello El Halal ◽  
Jaqueline Pozzada dos Santos ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soybean Protein ◽  
Protein Isolates ◽  
Soybean Protein Isolates ◽  
And Storage ◽  
Physicochemical And Functional Properties

scholarly journals Effects of soybean protein isolates and peptides on the growth and metabolism of Lactobacillus rhamnosus

2021 ◽  
Vol 77 ◽  
pp. 104335
Author(s):  
Chi Zhang ◽  
Yinxiao Zhang ◽  
Guorong Liu ◽  
Wenhui Li ◽  
Shaoqi Xia ◽  
...  
Keyword(s):  
Soybean Protein ◽  
Lactobacillus Rhamnosus ◽  
Protein Isolates ◽  
Soybean Protein Isolates

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

2020 ◽  
Vol 44 (4) ◽  
Author(s):  
Dongdong Mu ◽  
Haowen Li ◽  
Xingjiang Li ◽  
Jing Zhu ◽  
Mingqiang Qiao ◽  
...  
Keyword(s):  
Soybean Protein ◽  
Gel Properties ◽  
Protein Isolates ◽  
Microwave Pretreatment ◽  
Soybean Protein Isolates

scholarly journals Kinetic investigation of emulsion stability in oil/water emulsions stabilized with protein

2018 ◽  
Vol 1 (1) ◽  
pp. 21
Author(s):  
Vanya Gandova
Keyword(s):  
Soybean Oil ◽  
High Stability ◽  
Emulsion Stability ◽  
Soybean Protein ◽  
Optical Microscope ◽  
Kinetic Investigation ◽  
Protein Isolates ◽  
Ph Values ◽  
Soybean Protein Isolates ◽  
Oil Water

The emulsion stability soybean oil/water (O/W) with different concentrations was investigated. The dynamics of emulsion stabilities were investigated at 1 to 15 days as measured of turbidity. Three series of samples were prepared with 2 %, 4 %  and 5 % soybean protein isolates (SI). Obtained results were compared with other obtained with optical microscope. It was found that emulsions exhibited more stability in samples with 2 % SI. The pH was measured in all emulsions. pH interval was between 5.8–7.4and after analysis were seen that emulsions exhibited high stability around 7.2-7.3 pH values.

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