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Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
protein film protein modification breaking strength fracturing distance structural characteristics
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2016/5/11
Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the...
Production of Hydrolysates by Actinomucor elegans During Soy Protein Deep-liquid Fermentation
Actinomucor elegans Soy Protein Deep-liquid Fermentation
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2016/6/2
Production of hydrolysates by Actinomucur elegans during soy-protein deep-liquid fermentation was a promising prospects for future applications in the protein hydrolysate industry. And the optimal inc...
Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
low-calorie food nutritive food microstructure viscosity stability
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2014/2/24
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lacto...
Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
Confocal laser scanning microscopy (CLSM) microwave heating SDS-PAGE soy protein isolate starch
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2014/2/24
The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a convention...
Effects of Microbial Transglutaminase for Gelation of Soy Protein Isolate during Cold Storage
soy protein gel formation cold storage
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2009/6/17
On gelation of soy protein isolate during cold storage, strength, deformation, elasticity E0 and Newtonian viscosity ηN of the gels greatly increased with addition of one unit/g protein of microbial t...
Optimization of Emulsifying Activity of Soy Protein Isolate Using Computer-Aided Techniques
random-centroid optimization emulsion soy protein isolate
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2009/6/17
The random-centroid optimization (RCO) method using computer was applied to determine the optimum conditions of the emulsifying activity of soy protein isolate. Levels of factors including the tempera...
Improvement in the Intestinal Absorption of Soy Protein By Enzymatic Digestion to Oligopeptide in Healthy Adult Men
soy protein 11S globulin peptide absorption
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2009/5/20
In this study, we compared the intestinal absorption from different sources with the same amino acid composition (protein, peptide, and amino acid mixture) by measuring changes in serum concentrations...
Preparation and Characterization of Soy Protein Based Edible/Biodegradable Films
Soy protein films plasticizers co-plasticizers edible films biodegradable films
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2008/11/5
Soy Proteins Isolate (SPI) based films were prepared. The various factors affecting the formation of these films were studied by measuring the physical (thickness and surface density), chemical (moist...