Results 211 to 220 of about 28,193 (265)

Carbon‐Centered Radicals in Isolated Soy Proteins

Journal of Food Science, 2008
ABSTRACT:  Solid‐state electron paramagnetic resonance (EPR) spectroscopy of commercial samples of isolated soy proteins (ISP) revealed a symmetrical free‐radical signal typical of carbon‐centered radicals ( g = 2.005) ranging from 2.96 × 10 14
W L, Boatright, M S, Jahan, B M, Walters, A F, Miller, D, Cui, E J, Hustedt, Q, Lei   +6 more
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The effect of soy protein isolate on bone metabolism

Menopause, 2004
This double-blind, 15-month pilot study was designed to investigate the effect of soy protein isolate with varying concentrations of isoflavones on early postmenopausal bone loss and lipids.A total of 65 women, with a mean age of 55 years and 7.5 years since menopause, were randomized to one of three groups; soy protein with 96 mg isoflavones/day, soy ...
J Christopher, Gallagher, Ruby, Satpathy, Karen, Rafferty, Vera, Haynatzka   +3 more
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Sulfite‐Radical Anions in Isolated Soy Proteins

Journal of Food Science, 2007
ABSTRACT:  Aqueous mixtures of manganese and sulfite, at levels found in isolated soy proteins (ISP) and defatted soy flakes, spontaneously react in the presence of oxygen to produce methanethiol from the 1‐electron oxidation of methionine.
Q, Lei, W L, Boatright
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Soy Protein Isolate and Protection Against Cancer

Journal of the American College of Nutrition, 2005
Results from epidemiological and animal studies suggest that consuming soy-containing diets reduces the incidence of certain cancers. The purpose of this presentation was to evaluate the potential of soy protein to prevent occurrence of prostate, breast and colon cancer.Meta-analyses of published epidemiologic studies associating cancer risk with soy ...
Thomas M, Badger, Martin J J, Ronis, Rosalia C M, Simmen, Frank A, Simmen   +3 more
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Comprehensive Phytochemical Profile of Soy Protein Isolate

Journal of Agricultural and Food Chemistry, 2004
Although an FDA health claim for soy protein has been issued, the potential health benefits of soy foods remain controversial among scientists, especially with regard to soy infant formula. The UV detectable isoflavones have been the focus of the majority of studies concerning health-related effects of soy protein isolate (SPI).
Nianbai, Fang, Shanggong, Yu, Thomas M, Badger   +2 more
openaire   +2 more sources

The aggregation of soy protein isolate on the surface of Bifidobacterium

Food Research International, 2014
In this study the interaction between soy protein isolate (SPI) and Bifidobacterium was investigated to reveal the protecting mechanism of SPI on Bifidobacterium. The results indicated that the average particle size of the aggregate of SPI and Bifidobacterium longum (B.
Qiuyue, Pan, Bing, Zhou, Lei, Liu, Lei, Wang, Fang, Yuan, Yanxiang, Gao   +5 more
openaire   +2 more sources

The marketing of isolated soy proteins

Journal of the American Oil Chemists' Society, 1979
AbstractThe soy protein industry is an established industry today. Current isolated soy protein technology and know‐how are practical and being used today. Isolated soy proteins are comparable in protein quality to traditional proteins. Cost effectiveness of isolated soy proteins will offer an economic advantage to processor and consumer.
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Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate

Food Chemistry, 2019
The interactions between flavors (hexyl acetate [HxAc], heptyl acetate [HpAc], linalyl formate [LiFo], linalyl acetate [LiAc], geraniol, linalool, limonene and myrcene) and soy protein isolate (SPI) were investigated, the influence of flavors structure and preheated SPI (PSPI) were determined by using headspace solid-phase microextraction gas ...
Jun Guo, Zhiyong He, Shengfang Wu, Maomao Zeng, Jie Chen   +4 more
openaire   +2 more sources

Soy protein isolates: A review of their composition, aggregation, and gelation

Comprehensive Reviews in Food Science and Food Safety, 2022
Abstract Considering that a series of complex issues such as environmental problems, sustainable development, animal welfare, and human health are on a global scale, the development of vegetable protein‐based meat substitutes provides a potential solution to the disparity between meat consumption demand and supply.
Li Zheng, Joe M. Regenstein, Linyi Zhou, Zhongjiang Wang   +3 more
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Thermal Aggregation of Soy Protein Isolates

Journal of Agricultural and Food Chemistry, 1995
Thermal behavior of soy protein isolates under different conditions of temperature, time, pH, protein concentration, and presence of reducing agents was studied. Thermal treatments above 85 °C showed a decrease in concentration of the AB-11s subunit and of the two protein species of 20 and 29 kDa, and a gradual increase in the concentration of the A ...
S. Petruccelli, M. C. Anon
openaire   +1 more source