Results 41 to 50 of about 51,120 (302)
Research Progress on Characteristics and Recycling of Soybean Whey Proteins
Shipin gongye ke-ji, 2023 Soybean protein isolate processing and production produces a large amount of soybean whey wastewater, which causes environmental pollution and waste of resources directly discharged.
Wei WEN +8 more
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Advances in the Gel Preparation and Its Affecting Factors of Soybean Protein
Shipin gongye ke-ji, 2023 As one of the important food crops in China, soybean has a high nutritional value. Gelation is of great interest as an important functional property of soybean isolate proteins.
Xiuqing ZHU +5 more
doaj +1 more source
Proteins of Soybean Seeds [PDF]
Plant Physiology, 1974 Soybean (Glycine max) storage proteins were characterized by sedimentation and by polyacrylamide gel electrophoresis under dissociating (8 m urea) and nondissociating conditions. Three sedimenting classes of proteins were found, with sedimentation coefficients of 2.2S, 7.5S, and 11.8S.
J E, Hill, R W, Breidenbach
openaire +2 more sources
Influence of oxidized oils on digestibility of caseins in O/W emulsions [PDF]
, 2018 The impact of lipid oxidation on protein modifications in emulsions and the consequences on protein digestibility remains unclear. In this study, this impact is evaluated in casein (6 mg mL(-1)) based emulsions containing oxidized soybean or fish oil (3%)
De Meulenaer, Bruno +2 more
core +1 more source
Encapsulation of citrus by-product extracts by spray-drying and freeze-drying using combinations of maltodextrin with soybean protein and ι-carrageenan [PDF]
, 2018 The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated.
Bowyer, Michael +6 more
core +2 more sources
Shipin gongye ke-ji, 2022 Soybean peptide is a new type of multifunctional natural surfactant with biological activities such as nutrition, taste and antioxidant. In order to take better use of soybean peptide as emulsifier in food emulsions, soybean protein isolate hydrolysates (
Peixuan LÜ +2 more
doaj +1 more source
Characterization of soybean protein isolates The effect of calcium presence
Journal of the American Oil Chemists' Society, 2004 AbstractResults of a study of the effect of calcium addition on polypeptide composition, hydrophobicity, sulfhydryl content, thermal stability, enthalpy of denaturation, and water solubility of soybean protein isolates suggest that the addition of small amounts of calcium (1.23–5.0 mg/g protein) induced the formation of α, α′ soluble aggregates ...
Scilingo, Adriana Alicia +1 more
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The hepta-β-glucoside elicitor-binding proteins from legumes represent a putative receptor family [PDF]
, 2000 The ability of legumes to recognize and respond to β-glucan elicitors by synthesizing phytoalexins is consistent with the existence of a membrane-bound β-glucan-binding site.
Ebel, J. +4 more
core +1 more source
Management of Osteoarthritis with Avocado/Soybean Unsaponifiables. [PDF]
, 2015 Osteoarthritis (OA) is a painful and life-altering disease that severely limits the daily activity of millions of Americans, and is one of the most common causes of disability in the world. With obesity on the rise and the worlds population living longer,
Bhatti, Simi +3 more
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Effects of heating on hydrophobicity, viscosity, and gelling properties of soy products [PDF]
, 2005 The co-product of soybean after oil extraction is the meal, which is rich in protein. From this meal, protein concentrate and protein isolate are prepared and are commercially available as functional ingredients. Thermal treatment is the most common step
Hettiarachchy, Navam S. +2 more
core +2 more sources