Results 221 to 230 of about 28,193 (265)

Sulfite Formation in Isolated Soy Proteins

Journal of Food Science, 2006
ABSTRACT: Defatted soybean flour contained 2820 parts per million (ppm) inorganic sulfate. The corresponding laboratory isolated soy proteins (ISP) contained 1364 ppm sulfate bound to a greater than 3000 molecular weight fraction. Defatted soy flour contained 0.98 nmoles of adenosine triphosphate (ATP) per 0.1 g.
William L Boatright, Qiingxin Lei, Charles J. Stine   +2 more
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Soy Protein Isolate Components and Their Interactions

Journal of Agricultural and Food Chemistry, 1995
The electrophoretic behavior of a soy protein isolate was analyzed in both nonreducing and reducing SDS-PAGE. Aggregates formed by α and α' subunits of β-conglycinin exhibited both ionic interactions and disulfide bonds. Higher molecular weight aggregates (180 000-190 000) consisted of trimers or dimers of α' and α subunits, whereas those of ...
Silvana Petruccelli, Maria Cristina Anon
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Hexanal Synthesis in Isolated Soy Proteins

Journal of the American Oil Chemists' Society, 2007
AbstractSodium erythrobate (2.3 mM) and dithiothreitol (6.5 mM) caused headspace hexanal from aqueous slurries of commercial isolated soy proteins (ISP) to increase by as much as 13‐fold compared with headspace hexanal in the controls. When linoleic acid was also added, headspace hexanal levels from commercial and laboratory‐prepared ISP were further ...
W. L. Boatright, G. Lu
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Impacts of Soy Protein Isolate Hydrolysates on Gel Properties of High-Protein Soy Yogurt

Food Chemistry
In this study, the effects of incorporating soy protein isolate (SPI) and its hydrolysates (SPHs) on the gel properties of high-protein soy yogurt was investigated. Papain hydrolysis induced increased SPI solubility, reduced molecular weight and a more uniform size distribution as indicated by SDS-PAGE and SEC-HPLC.
Ziyi, Li, Anan, Xie, Yizhe, Yan, Chunhong, Piao, Aoxiang, Lan, Siwen, Wang, Jianfeng, Wu, Xiang, Fang   +7 more
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Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides

Journal of Agricultural and Food Chemistry, 2016
Aiming to achieve the modification to soy protein isolate (SPI) by soy soluble polysaccharides (SSPS), electrically driven complex systems were first established in the environment of pH 3.0, and then reconstituted SPI particles with different SPI-SSPS ratios were obtained under freeze-drying process.
Yan-Teng, Xu, Ling-Ling, Liu
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The effects of isolated soy protein, isolated soy isoflavones and soy protein containing isoflavones on serum lipids in postmenopausal women: A systematic review and meta-analysis

Critical Reviews in Food Science and Nutrition, 2019
Background: Many randomized controlled trials (RCTs) have assessed the effects of soy products on serum lipids. However, the responsible soy components and the magnitude of effects in healthy or hypercholesterolemic postmenopausal women are unclear.
Maedeh, Moradi, Elnaz, Daneshzad, Leila, Azadbakht   +2 more
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Biodegradable Soy Protein Isolate-Based Materials: A Review

Biomacromolecules, 2011
Recently, there is an increasing interest of using bio-based polymers instead of conventional petroleum-based polymers to fabricate biodegradable materials. Soy protein isolate (SPI), a protein with reproducible resource, good biocompatibility, biodegradability, and processability, has a significant potential in the food industry, agriculture ...
Fei, Song, Dao-Lu, Tang, Xiu-Li, Wang, Yu-Zhong, Wang   +3 more
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Natural Electroactive Hydrogel from Soy Protein Isolation

Biomacromolecules, 2010
A natural electroactive protein hydrogel was prepared from soy protein isolate (SPI) solution by cross-linking with epichlorohydrin. Under electrical stimulus, such SPI hydrogel quickly bends toward one electrode, showing a good electroactivity. Because of its amphoteric nature, the SPI hydrogel bends either toward the anode (pH < 6) or cathode (pH > 6)
Kun, Tian, Zhengzhong, Shao, Xin, Chen
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Thermal stability of soy protein isolate and hydrolysate ingredients

Food Chemistry, 2008
The objective of this study was to characterize the effects of pH, protein concentration and calcium supplementation on thermal stability, at 140°C, of soy protein isolate (SPI) and soy protein hydrolysate (SPH) ingredients.
M, Ryan, E, McEvoy, S, Duignan, C, Crowley, M, Fenelon, D M, O'Callaghan, R J, FitzGerald   +6 more
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Coagulation of Soy Protein Isolates Induced by Subtilisin Carlsberg

Journal of Agricultural and Food Chemistry, 2002
The coagulation of soy protein isolates (SPI) induced by subtilisin Carlsberg was studied. The proteins were digested to fragments of 16 kDa or less in the early stage of the reaction, followed by coagulation. The time-course of the coagulation measured by turbidity was separated into three phases.
Kuniyo, Inouye, Kouhei, Nagai, Teisuke, Takita   +2 more
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