Now showing items 1-10 of 32
Soursop juice stabilized with soy fractions: a rheologial approach
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH
(Elsevier Science, 2017-07)
Hull soluble polysaccharide (HSPS) is a novel product consisting in a mixture of polysaccharides and proteins extracted from soy hulls by using a methodology based on the extraction of citric pectins. In this work we studied ...
Characterisation of soy extract processed under different drying methods and extraction conditions
Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour
(Association of Food Scientists and Technologists of India, 2016-02)
The present study compares the emulsifying properties in acidic conditions of hull soluble polysaccharides (HSPS), soybean soluble polysaccharides (SSPS) and its mixtures. These fractions were obtained from byproducts of ...
Extraction and characterization of soy hull polysaccharide-protein fractions: Analysis of aggregation and surface rheology
Soy hull soluble fractions (HSF) were obtained by acid or alkaline/acid extraction. By chemical characterization and Fourier Transform Infrared Spectroscopy we demonstrated that galactomannanproteins and arabinogalactanproteins ...
Processing traits and digestibility of extruded dog foods with soy protein concentrate
Soya bean protein concentrate (SPC) with two particle sizes were evaluated on extrusion parameters, kibble formation, digestibility and palatability of dog foods. Eight diets were extruded: PBM—control diet based on poultry ...
Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
The objective of this work was to determine the effect of ultrasound application on the stability of foams of mixed systems of soy protein isolate and a hydroxypropyl methylcellulose called E4M at pH 7 and 3. It was used ...
Extração e estudo do polissacarideo soluvel de soja e sua avaliação na estabilidade e reologia de suco de gaviola adicionado de isolado proteico de sojaExtraction and study of soybean soluble polysaccharide and its evaluation on the stability and rheology of soursop juice containing soy protein isolate
Effect of isolation conditions on structural properties and surface behavior of soy-whey proteins
(Blue Pen Journals, 2018-04)
In this study, the impact of isolation conditions on structural and surface properties at the air/water interface of soy-whey proteins (SWP) was assessed. SWP were obtained by precipitation of soy-whey (at pH 4.5 or 8.0) ...