Optimization of enzymatic soy protein isolate-glucosamine conjugates to improve the freeze-thaw stability of emulsion.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12192
Abstract: BACKGROUND Using transglutaminase (TGase) is a new method to improve protein properties in order to promote protein glycosylation. This article mainly studies soy protein isolate (SPI) and glucosamine (G) to improve the freeze-thaw stability of… read more here.
Keywords: spi; freeze thaw; thaw stability; thaw ... See more keywords
Structural and functional properties characterization of soy protein isolate and sodium alginate interpenetrating polymer network hydrogels.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12736
Abstract: BACKGROUND In order to solve the disadvantages of traditional interpenetrating polymer network (IPN) hydrogels, such as poor performance, high toxicity, and inedibility. This study used enzymatic and Ca2+ cross-linking methods to prepare edible soy protein… read more here.
Keywords: spi; network; interpenetrating polymer; polymer network ... See more keywords
Correlations study and clustering from SPI experiences in small settings
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Software: Evolution and Process"
DOI: 10.1002/smr.1989
Abstract: Software Process Improvement (SPI) initiatives have been applied in a wide set of organisations including very small entities (VSE). In fact, this kind of organisations is facing several hurdles when overarching a SPI initiative. In… read more here.
Keywords: correlations study; spi experiences; experiences small; study clustering ... See more keywords
Emulsifying properties and antioxidant activity of soy protein isolate conjugated with tea polyphenol extracts
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04391-9
Abstract: Functional properties of proteins, such as emulsification, foam formation and antioxidant activity, can be improved by conjugating the proteins with phenolic substances. We reported here changes in the structural, physicochemical and functional properties of Soy… read more here.
Keywords: antioxidant activity; spi; tea polyphenol; tea ... See more keywords
Characterization of miRNAs from sardine (Sardina pilchardus Walbaum, 1792) and their tissue-specific expression analysis in brain and liver
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DOI: 10.1007/s13205-020-02298-y
Abstract: MicroRNAs are endogenous highly conserved short (~ 21 nucleotides) non-coding RNA molecules that play key roles in post-transcriptional gene regulation by translational inhibition or by target mRNA cleavage. In this report, using high stringent computational-based methods,… read more here.
Keywords: sardina pilchardus; tissue; sardine; brain ... See more keywords
Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics
Sign Up to like & getrecommendations! Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100749
Abstract: Abstract The effects of dephenolization on structural, physico-chemical and functional properties of sunflower protein isolate obtained from de-oiled sunflower cake were investigated. Proximate analysis showed that the moisture and crude protein content for sunflower dephenolized… read more here.
Keywords: functional properties; oiled sunflower; structural physico; chemical functional ... See more keywords
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.11.008
Abstract: Abstract In this research, we report on the use of unmodified proteins and protein:polysaccharide complexes to prepare oleogels through an emulsion-templated approach. The approach consists of the production of highly concentrated oil-in-water emulsions (ϕ oil… read more here.
Keywords: soy protein; liquid oil; spi; emulsion ... See more keywords
Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment
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DOI: 10.1016/j.foodhyd.2020.106056
Abstract: Abstract The Maillard reaction in the aqueous system with and without ultrasound treatment was used to prepare conjugates between soy protein isolate (SPI) and citrus pectin (CP)/apple pectin (AP). Ultrasound treatment at a power of… read more here.
Keywords: protein; spi pectin; ultrasound treatment; conjugation ... See more keywords
Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheating
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DOI: 10.1016/j.foodhyd.2020.106525
Abstract: Abstract In order to explore ways to improve the quality of the cold-set gel of soy protein, soy protein isolate (SPI) with different concentrations was preheated to produce soluble SPI aggregates (SSA), of which the… read more here.
Keywords: induced glucono; glucono lactone; soy protein; gel ... See more keywords
7S protein is more effective than total soybean protein isolate in reducing plasma cholesterol
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2017.06.039
Abstract: Abstract 7S protein is one of four major storage proteins in soybean. The present study compared the relative cholesterol-lowering activity of the 7S protein with that of total soybean protein isolate (SPI). Forty-eight hamsters were… read more here.
Keywords: protein; cholesterol; soybean protein; total soybean ... See more keywords
l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112382
Abstract: Abstract Soy protein is a commonly used functional ingredient. Despite its versatility, modifications of soy proteins could further enhance its functionalities. The objective of this study is to investigate the effect of l -histidine on… read more here.
Keywords: soy proteins; emulsifying activity; histidine; solubility ... See more keywords