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Rheological and Solubility Properties of Soy Protein Isolate [PDF]

Molecules, 2021
Soy protein isolate (SPI) powders often have poor water solubility, particularly at pH values close to neutral, which is an attribute that is an issue for its incorporation into complex nutritional systems.
Timothy D. O′Flynn, Sean A. Hogan, David F. M. Daly, James A. O′Mahony, Noel A. McCarthy   +4 more
doaj   +4 more sources

The Influence of pH-Driven Interaction Between Soy Protein Isolate and Soy Isoflavones on the Structural and Functional Properties of Their Complexes [PDF]

Foods
Soy protein isolate (SPI)–soy isoflavone (SI) complexes were prepared via a pH-driven method at varying SI concentrations (0–7.0 mg/mL) to study their interactions and to analyze the structural and functional characteristics of the complexes.
Jing Yang, Yanling Lu, Yanmei Deng, Jiaojiao Yang, Lei Guo, Fangyu Fan   +5 more
doaj   +2 more sources

Soy Protein Isolate Improved the Properties of Fish Oil-Loaded Chitosan–Sodium Tripolyphosphate Capsules [PDF]

Foods
In this paper, the effect of soybean isolate protein (SPI) content on the physicochemical properties and oxidative stability of chitosan–sodium tripolyphosphate (CS-STPP)-loaded fish oil capsules was investigated.
Yunning Wang, Mubeen Asad, Deqian Wang, Xiaofan Gao, Guoliang Zheng, Jian Zhong, Jing Xie, Zhengquan Wang   +7 more
doaj   +2 more sources

Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate [PDF]

Foods
Protein conjugation with the Maillard reaction has received considerable attention in the past decades in terms of improving functional properties. This study evaluated the changes in the techno-functional properties of whey protein isolate (WPI), soy ...
Hadi Hashemi, Mohammad Hadi Eskandari, Mohammadreza Khalesi, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini   +5 more
doaj   +2 more sources

Shelf-Life Assessment of Bread Partially Substituted with Soy Protein Isolate

Applied Sciences, 2023
Partial substitution of flour with soy protein isolate in bread making increases the protein content and nutritional value of baked goods as it contains more lysine than wheat flour.
Yu-Han Chang, Cheng-Ming Chang, Pei-Ting Chuang   +2 more
doaj   +1 more source

Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

Brazilian Journal of Food Technology, 2022
Gluten-free foods often lack proteins and fibers. This research investigated the physicochemical properties of gluten-free instant fried noodles incorporating Defatted Riceberry Bran (DRB) and soy protein isolate.
Doungjai Thirathumthavorn, Aissaraporn Sintongtanaput, Sutthaorn Wongpracharat, Piyachat Chai-Uea, Sunsanee Udomrati   +4 more
doaj   +1 more source

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

Foods, 2021
To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy ...
Zhongfu Cao, Yang Liu, Hong Zhu, Yisi Li, Qian Xiao, Cuiping Yi   +5 more
doaj   +1 more source

In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

Food Science and Human Wellness, 2023
Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was ...
Adetiya Rachman, Margaret A. Brennan, James Morton, Damir Torrico, Charles S. Brennan   +4 more
doaj   +1 more source

Antibacterial Soy Protein Isolate Prepared by Quaternization

International Journal of Molecular Sciences, 2022
Soy protein isolate (SPI) is green, high-yield natural plant protein, which is widely applied in industry (packing material and adhesives) and tissue engineering. It is meaningful to improve the antibacterial property of soy protein isolate to fabricate versatile safe products to meet people’s requirements.
Qi Dong, Jingwen Lei, Hanjian Wang, Meifang Ke, Xiao Liang, Xindi Yang, Hui Liang, Céline Huselstein, Zan Tong, Yun Chen   +9 more
openaire   +2 more sources

Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Foods, 2020
The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied.
Adetiya Rachman, Margaret A. Brennan, James Morton, Charles S. Brennan   +3 more
doaj   +1 more source