Results 261 to 270 of about 62,070 (311)
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Natural Electroactive Hydrogel from Soy Protein Isolation
Biomacromolecules, 2010A 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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Journal of Molecular Liquids, 2021
Abstract In this paper, the influence of the interaction between vitamin B12 and soybean protein isolate (SPI) on the structure of the SPI was studied by Fourier transform infrared (FTIR), Circular dichroism (CD), and Raman spectra. The results of the FTIR and CD spectra show that when the concentration of vitamin B12 combined with the SPI increases,
Lijia Li +6 more
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Abstract In this paper, the influence of the interaction between vitamin B12 and soybean protein isolate (SPI) on the structure of the SPI was studied by Fourier transform infrared (FTIR), Circular dichroism (CD), and Raman spectra. The results of the FTIR and CD spectra show that when the concentration of vitamin B12 combined with the SPI increases,
Lijia Li +6 more
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Soy protein isolate–dialdehyde starch films
Industrial Crops and Products, 1998Abstract This study was conducted to determine the effect of dialdehyde starch (DAS) on selected physical properties of cast soy protein isolate (SPI) films. Films were cast from heated (70°C for 20 min) alkaline (pH 10) aqueous solutions of SPI at 5 g/100 ml water, glycerin (50%, w/w, of SPI), and DAS at 0, 5, 10, 15, or 20% (w/w) of SPI.
Jong-Whan Rhim +4 more
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Sulfite Formation in Isolated Soy Proteins
Journal of Food Science, 2006ABSTRACT: 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 +2 more
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Hexanal Synthesis in Isolated Soy Proteins
Journal of the American Oil Chemists' Society, 2007AbstractSodium 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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Thermal Aggregation of Soy Protein Isolates
Journal of Agricultural and Food Chemistry, 1995Thermal 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
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Nanoparticle-Incorporated Soy Protein Isolate Films
2020In the present scenario, demand of packed food is increasing exponentially, and this hike in demand of packed food focuses on the production of good packaging film with certain necessary qualities like biodegradability; non-hazardous, impressive mechanical strength; hydrophobicity; and longer shelf-life.
Shikha Rani, Rakesh Kumar
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Biodegradable Soy Protein Isolate-Based Materials: A Review
Biomacromolecules, 2011Recently, 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 +3 more
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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 +4 more
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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 +4 more
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The marketing of isolated soy proteins
Journal of the American Oil Chemists' Society, 1979AbstractThe 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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