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Effect of Extraction and Precipitation Conditions During Soybean Protein Isolate Production on the Genistein Series Content
(Springer, 2007-01)
The influence of the conditions for isolation of soy protein on the content of genistein and its conjugated forms was studied. The major components of the genistein series isolated from soybean flour were malonyl genistin ...
Cold-set gelation of high pressure-treated soybean proteins
(Elsevier, 2013-08)
The ability of soybean proteins to form cold-set gels, using high pressure (HP) processing as denaturing agent and calcium incorporation was evaluated. Different protein preparations were assayed: soybean protein isolate ...
Water uptake by dehydrated soy protein isolates: Comparison of equilibrium vapour sorption and water imbibing methods
(Elsevier, 2003-08)
Two forms of the hygroscopic behaviour of soybean protein isolates (SPI): liquid water imbibing capacity (WIC) and equilibrium vapour adsorption were tested in non-dialysed native (N) and denatured (D) samples, and in ...
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
(Elsevier, 2009-07)
The effect of high-pressure treatment on structural and rheological properties of soybean protein dispersions was studied. A sequential high-pressure/thermal treatment was also analyzed. Dissimilar effects on soy protein ...
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
(Elsevier Science, 2009-06)
The aim of this work was to encapsulate casein hydrolysate by spray drying with soybean protein isolate (SPI) as wall material to attenuate the bitter taste of that product. Two treatments were prepared: both with 12 g/100 ...
Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
(2018-08)
Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium ...
Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
(2018-02)
Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse ...