Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate
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DOI: 10.1002/cche.10848
Abstract: Rice dreg protein isolate (RDPI) is identified as a sustainable protein source with promising applications in the food and pharmaceutical industries. However, its utility is limited by poor solubility and restricted conformational stability. The objective… read more here.
Keywords: dreg protein; rice dreg; protein isolate; deamidation ... See more keywords
Effect of enzymatic hydrolysis conditions on structure of soy protein isolate/gum arabic complex and stability of oil-in-water emulsion.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11846
Abstract: Emulsifying, antioxidant and foaming properties of soy protein isolate hydrolysates (SPH) can be improved by the addition of gum arabic (GA). Here, we investigated the effects of different hydrolysis conditions on the complexation of SPH… read more here.
Keywords: protein isolate; gum arabic; protein; hydrolysis ... See more keywords
Phosphorylated walnut protein isolate as a nanocarrier for enhanced water solubility and stability of curcumin.
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DOI: 10.1002/jsfa.11917
Abstract: BACKGROUND The low solubility and poor dispersion of alkaline-extracted walnut protein isolate (AWPI) limit its application as a protein-based carrier for the delivery of poorly soluble nutraceuticals, including curcumin. This work investigated the physicochemical characteristics… read more here.
Keywords: protein isolate; curcumin; walnut protein; solubility ... See more keywords
Relationship between flexibility and interfacial functional properties of soy protein isolate: Succinylation modification.
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DOI: 10.1002/jsfa.12012
Abstract: BACKGROUND In this paper, the effects of different succinic anhydride (SA) additions on the flexibility of soy protein isolate (SPI) were investigated, and changes in protein conformation and interfacial functional properties were measured. The structure-effect… read more here.
Keywords: interfacial functional; protein isolate; succinylation; flexibility ... See more keywords
Effect of pH on the thermal gel properties of whey protein isolate-high acyl gellan gum.
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DOI: 10.1002/jsfa.12512
Abstract: BACKGROUND Protein-polysaccharide gels have significant and unique properties in food formulations. However, they are susceptible to environmental influences like heat and pH. The present work investigated the effects of acid and alkali treatments on the… read more here.
Keywords: whey protein; protein isolate; acyl gellan; high acyl ... See more keywords
Enhanced protein glutaminase production from Chryseobacterium proteolyticum combining physico-chemical mutagenesis and resistance screening and its application to soybean protein isolates.
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DOI: 10.1002/jsfa.12535
Abstract: BACKGROUND Protein glutaminase (PG) is a novel protein modification biotechnology that is increasingly being used in the food industry. However, the current level of fermentation of PG-producing strains still does not meet the requirements of… read more here.
Keywords: protein isolate; proteolyticum; protein glutaminase; production ... See more keywords
Characterization the interaction between allicin and soy protein isolate and functional properties of the adducts.
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DOI: 10.1002/jsfa.12593
Abstract: BACKGROUND Soybean meal, an abundant by-product of oil production industry, has a high content of protein. The compact globular structure of protein from soybean meal limits its wide application in food processing. Allicin has been… read more here.
Keywords: interaction allicin; protein isolate; properties adducts; protein ... See more keywords
Application of soy protein isolate-xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying.
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DOI: 10.1002/jsfa.12728
Abstract: BACKGROUND Production and consumption of probiotics need to meet many adverse stresses, which can reduce their health-promoting effects on human. Microencapsulation is an effective technique to improve the biological activity of probiotics and wall materials… read more here.
Keywords: protein isolate; spray drying; stability; viability ... See more keywords
Effects of Faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork Low-Fat model sausages.
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DOI: 10.1002/jsfa.13484
Abstract: BACKGROUND This study aimed to assess the effect of faba bean (Vicia faba L.) protein isolate (FBPI) on the rheological properties of pork myofibrillar protein gels (MPGs) and the quality characteristics of pork low-fat model… read more here.
Keywords: pork myofibrillar; protein isolate; protein; rheological properties ... See more keywords
Stability mechanism of Monascus pigment-soy protein isolate-maltodextrin complex.
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DOI: 10.1002/jsfa.13539
Abstract: BACKGROUND Monascus pigment (MP) is a natural food coloring with vital physiological functions but prone to degradation and color fading under light conditions. RESULTS This study investigated the effect of complex formation of soybean protein… read more here.
Keywords: spectroscopy; stability; protein isolate; monascus pigment ... See more keywords
Effects of grape seed proanthocyanidin on emulsifying capacity of soy protein isolate in extrusion field and its underlying mechanism
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DOI: 10.1002/jsfa.14116
Abstract: Soy protein isolate (SPI) has poor emulsifying ability because of its low molecular flexibility and compact structure, limiting its application in extruded protein‐based foods. Extrusion technology has emerged as a promising way to alter the… read more here.
Keywords: seed; extrusion; protein isolate; protein ... See more keywords