Results 311 to 320 of about 64,410 (354)
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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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Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides
Journal of Agricultural and Food Chemistry, 2016Aiming 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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Properties of molded soy protein isolate plastics
Journal of Applied Polymer Science, 2007AbstractThermal property of soy protein isolates (SPI) was studied with differential scanning calorimetry and thermogravimetric analysis. The weight loss of pure SPI is about 300°C. The glass transition temperature (Tg) is above 200°C. The best molding temperature of glycerin plasticized SPI plastics were then given.
Hao Wang, Lin Jiang, Lei Fu
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Stable Clouding Agent from Isolated Soy Protein
Journal of Food Science, 1992ABSTRACT In a dilute suspension the stability of soy protein particles equalled or surpassed that of orange juice prepared from concentrate during short‐term storage at 4°C. Soluble soy protein produced a stable cloud only when soluble pectin was present in the incubation medium as the particles were forming. In the absence of soluble
JEROME A. KLAVONS +2 more
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Beverage cloud stability with isolated soy protein
Journal of the Science of Food and Agriculture, 1998The purpose of this study was to optimise the use of isolated soy protein (ISP) as a clouding agent for beverages. ISP was fractionated by hydrophobic interaction chromatography (HIC) using 2 M KCl in a step gradient manner. A hydrophilic and a hydrophobic fraction were collected. The proteins therein were separated by SDS-PAGe.
Nela Jasentuliyana +3 more
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Impacts of Soy Protein Isolate Hydrolysates on Gel Properties of High-Protein Soy Yogurt
Food ChemistryIn 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 +7 more
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Intrinsic sulfite content of isolated soy proteins
Journal of the American Oil Chemists' Society, 2004AbstractCommercial isolated soy proteins (ISP) contain 22 and 31 ppm sulfite as measured by the optimized Monier‐Williams method (Sulfites in Foods, Official Methods of Analysis, 16th edn., AOAC, Washington, DC, 1995, Official Method 990.28). A method was developed to cryogenically trap and quantify the sulfur dioxide produced by this method using GC ...
C. J. Stine, W. L. Boatright, G. Lu
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Soy Protein Isolate Components and Their Interactions
Journal of Agricultural and Food Chemistry, 1995The 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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The effect of soy protein isolate on bone metabolism
Menopause, 2004This 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 +3 more
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