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1. Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment

Author:
Hyun Woo Choi; Chaerin Ryoo; Jungwoo Hahn; Young Jin Choi
Source:
Food chemistry 2023 v.399 pp. 133887
ISSN:
0308-8146
Subject:
soy protein,   etc   ; commercialization; disulfides; food chemistry; hardness; heat; meat; texturization;     Show all 8 Subjects
Abstract:
... Although the demand for meat analogues is increasing, aspects of the analogues’ textural characteristics continue to be problematic. To solve these problems, a new technique for applying vacuum packaging and pressurized heat (i.e., vacuum-autoclaving) to low-moisture TSP has been proposed. An analysis of the morphological characteristics of the analogues showed that the vacuum-autoclaving treatmen ...
DOI:
10.1016/j.foodchem.2022.133887

2. Modification of soy protein isolate using dielectric barrier discharge cold plasma assisted by modified atmosphere packaging

Author:
Qi Li; Fei Shen; Xueming He; Changrui Xing; Wenjing Yan; Yong Fang; Qiuhui Hu
Source:
Food chemistry 2023 v.401 pp. 134158
ISSN:
0308-8146
Subject:
soy protein isolate,   etc   ; cold; food chemistry; oxygen; polyacrylamide gel electrophoresis; solubility;     Show all 6 Subjects
Abstract:
... In this study, soy protein isolate (SPI) was treated by modified atmosphere packaging (MAP) assisted dielectric barrier discharge (DBD) cold plasma (CP) to improve its functional properties. For this reason, SPI powders were treated with DBD-CP at the oxygen ratio of 20 %, 30 %, 40 %, 50 % and 60 %, respectively. The results showed that with the increase of oxygen content, the structure of SPI was ...
DOI:
10.1016/j.foodchem.2022.134158

3. Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

Author:
Songgang Xia; Shuo Shen; Jian Song; Ku Li; Xianwu Qin; Xiaoming Jiang; Changhu Xue; Yong Xue
Source:
Food chemistry 2023 v.402 pp. 134265
ISSN:
0308-8146
Subject:
soy protein,   etc   ; chewiness; color; extrusion; food chemistry; hardness; meat; protein sources; thermal stability; yeasts;     Show all 10 Subjects
Abstract:
... In this study, yeast and soy protein at different ratios (0:1, 1:9, 2:8, 3:7, 4:6, and 5:5) were used to produce meat analogues (MA) via high-moisture extrusion. According to color analysis, the addition of yeast protein (YP) increased the lightness of MA from 43.12 ± 0.26 (the control) to 50.37 ± 0.46 (50 g/100 g, dry basis). Textural results indicated that when the YP content was 40 g/100 g (dry ...
DOI:
10.1016/j.foodchem.2022.134265

4. Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications

Author:
Smriti Shrestha; Leonie van 't Hag; Victoria S. Haritos; Sushil Dhital
Source:
Food hydrocolloids 2023 v.135 pp. 108142
ISSN:
0268-005X
Subject:
soy protein,   etc   ; absorption; agricultural industry; emulsifying; fractionation; gelation; hydrocolloids; lentils; meat; mung beans; oils; pH; peas; protein composition;     Show all 14 Subjects
Abstract:
... Among the wide range of plant-based protein sources, pulse proteins stand out for their nutritional values and functional properties, together with sustainability. The global attention on soy and pea proteins, however, has overlooked other pulses. This review has explored underutilized and under-researched pulses, lentils and mungbean, by considering their comparable protein contents but different ...
DOI:
10.1016/j.foodhyd.2022.108142

5. Complexation of β-conglycinin or glycinin with sodium alginate blocks: Complexation mechanism and structural and functional properties

Author:
Miao Hu; Qiang Yue; Guannan Liu; Yijia Jia; Yang Li; Baokun Qi
Source:
Food chemistry 2023 v.403 pp. 134425
ISSN:
0308-8146
Subject:
soy protein,   etc   ; composite polymers; crystal structure; fluorescence; food chemistry; glycinin; hydrogen; hydrophobicity; pH; protein isolates; sodium alginate; thermal stability;     Show all 12 Subjects
Abstract:
... Sodium alginate (SA), α1 → 4 linked copolymer of β-d-mannuronic acid (M) and α-L guluronic acid (G) forms two homopolymeric fractions (MM and GG) and a heteropolymeric fraction (MG). The main components of soybean protein isolate are β-conglycinin (7S) and glycinin (11S). However, accurate structural analyses of the 7S/11S and MM/MG/GG complexes are lacking. The complexation mechanism, structure, ...
DOI:
10.1016/j.foodchem.2022.134425

6. Improving barrier and antibacterial properties of chitosan composite films by incorporating lignin nanoparticles and acylated soy protein isolate nanogel

Author:
Zhipeng Zou; Balarabe B. Ismail; Xinhui Zhang; Zhehao Yang; Donghong Liu; Mingming Guo
Source:
Food hydrocolloids 2023 v.134 pp. 108091
ISSN:
0268-005X
Subject:
soy protein isolate,   etc   ; antibacterial properties; biocompatibility; biodegradability; chitosan; composite films; hydrocolloids; light transmission; lignin; nanogels; oxygen; surface roughness; tensile strength;     Show all 13 Subjects
Abstract:
... Chitosan (CS) films have demonstrated strong antibacterial properties, excellent biocompatibility and biodegradability, but poor UV blocking, oxygen and water barrier and mechanical properties limit their application in antimicrobial food packaging. In this study, CS films were incorporated with nanofillers, including lignin nanoparticles (LNP, 1–5 wt %) and acylated soy protein isolate nanogel (A ...
DOI:
10.1016/j.foodhyd.2022.108091

7. Maximizing cholesterol-lowering benefits of soy protein isolate by glycation with soy soluble polysaccharide

Author:
Wen-Wen Zhu; Yin Zhang; Chuan-He Tang
Source:
Food hydrocolloids 2023 v.135 pp. 108131
ISSN:
0268-005X
Subject:
soy protein isolate,   etc   ; bile; cholesterol; digestion; gastrointestinal system; glycation; hydrocolloids; hydrolysis; microwave treatment; models; polysaccharides; proteinases; relative humidity; solubilization; soybeans;     Show all 15 Subjects
Abstract:
... The cholesterol-lowering benefits of two by-products of soybean processing, soy protein isolate (SPI) and soy soluble polysaccharide (SSPS), have been well known in the field, but it remains to be determined whether the combined use of both ingredients can produce synergic benefiting effects. In the work, we reported that the glycation with SSPS with increasing degrees of glycation (DG) progressiv ...
DOI:
10.1016/j.foodhyd.2022.108131

8. Formation of mucus-permeable nanoparticles from soy protein isolate by partial enzymatic hydrolysis coupled with thermal and pH-shifting treatment

Author:
Dan Yuan; Feibai Zhou; Zhicheng Niu; Penghui Shen; Mouming Zhao
Source:
Food chemistry 2023 v.398 pp. 133851
ISSN:
0308-8146
Subject:
soy protein isolate,   etc   ; bioavailability; crosslinking; disulfide bonds; encapsulation; enzymatic hydrolysis; food chemistry; gastrointestinal system; hydrophobicity; mucus; nanocarriers; permeability; protein subunits; proteolysis;     Show all 14 Subjects
Abstract:
... Modulating the size and surface charge of nanocarriers provides an efficacious strategy to enhance bioavailability of encapsulated cargos through increased mucus penetration. In this study, mucus-permHeable soy protein nanoparticles (SPNPs) were successfully fabricated via gastrointestinal proteolysis coupled with heating and pH-shifting treatment. Results showed that treatment at 65 °C and 75 °C ...
DOI:
10.1016/j.foodchem.2022.133851

9. Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests

Author:
Qin Zhang; Lianzhou Jiang; Xiaonan Sui
Source:
Food hydrocolloids 2023 v.135 pp. 108177
ISSN:
0268-005X
Subject:
soy protein isolate,   etc   ; chitin; deformation; evolution; gel strength; gels; hydrocolloids; microstructure; nanocrystals; nuclear magnetic resonance spectroscopy; pH; shrimp; transmission electron microscopy; viscoelasticity;     Show all 14 Subjects
Abstract:
... Chitin nanocrystals (ChNs) were successfully fabricated from shrimp and their effects on the microstructure and gelling properties of glucono-δ-lactone-induced soy protein isolate (SPI) were investigated. Firstly, transmission electron microscopy (TEM) showed that the average length and width of ChNs were 208.8 nm and 19.2 nm, respectively. The zeta potentials of ChNs changed from +38.6 mV at pH 3 ...
DOI:
10.1016/j.foodhyd.2022.108177

10. In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

Author:
Adetiya Rachman; Margaret A. Brennan; James Morton; Damir Torrico; Charles S. Brennan
Source:
Food science and human wellness 2023 v.12 no.2 pp. 520-527
ISSN:
2213-4530
Subject:
soy protein isolate,   etc   ; amino acid composition; amino acids; antioxidant activity; digestible carbohydrates; digestible protein; egg albumen; flour; humans; in vitro digestibility; pasta; protein content;     Show all 12 Subjects
Abstract:
... Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality, digestibility properties, protein digestibility corrected amino acid (PDCAA), and sensory acceptance of the pasta was observed. Banana-cassava composite flour (75:25) was blended with soy protein isolate or egg white protein at the following rates: 0, 5, 10, and 15 g ...
DOI:
10.1016/j.fshw.2022.07.054

11. Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues

Author:
Zhou Lu; Yi Liu; Yi En Jayne Lee; Andrew Chan; Pin-Rou Lee; Hongshun Yang
Source:
Food chemistry 2023 v.403 pp. 134390
ISSN:
0308-8146
Subject:
soy protein isolate,   etc   ; cohesion; corn starch; digestibility; digestion; eggs; food chemistry; gels; glutinous rice; hydrogen bonding; metabolites; metabolomics; nuclear magnetic resonance spectroscopy; potato starch; rice starch; starch; texture;     Show all 17 Subjects
Abstract:
... This study investigated the gelling mechanisms of plant-based eggs modified with corn starch (CS), glutinous rice starch (GS), or potato starch (PS) at soy protein isolate (SPI)/starch ratios of 10:4, 8:6, and 6:8 (w/w). A plant-based omelet with SPI/PS 8:6 matched the texture (especially cohesiveness (0.75 vs 0.79)) and specific volume (1.28 vs 1.32 cm³/g) of an egg omelet best. This was attribut ...
DOI:
10.1016/j.foodchem.2022.134390

12. The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties

Author:
Hongling Fu; Jiaxin Li; Xiaoqing Yang; Mohammed Sharif Swallah; Hao Gong; Lei Ji; Xiangze Meng; Bo Lyu; Hansong Yu
Source:
Food hydrocolloids 2023 v.134 pp. 108008
ISSN:
0268-005X
Subject:
soy protein isolate,   etc   ; disulfide bonds; fluorescence; food industry; gel strength; gelation; gels; heat treatment; hybrids; hydrocolloids; hydrophobicity; microstructure; solubility; storage modulus; texture; thermal stability; water holding capacity; zeta potential;     Show all 18 Subjects
Abstract:
... Soy protein isolate (SPI) is widely used in the food industry as a gelling agent due to its high water-holding capacity and gelation. As a key in elucidating the structure-function relationships of SPI, subunit composition can explain many functional properties of soy protein. In this study, to explore the influence of α and α′ subunits on the gel properties of soy protein, the gel strength and wa ...
DOI:
10.1016/j.foodhyd.2022.108008

13. Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsions

Author:
JinTao Yang; Lu Liu; Zhongyue Tang; Zhengbing Yang; Wei Zhang; Yong Zhu; XueFeng Zeng; Luyao Zhang
Source:
Food chemistry 2022 v.389 pp. 133102
ISSN:
0308-8146
Subject:
soy protein,   etc   ; adsorption; emulsions; food chemistry; methylcellulose; surface area;     Show all 6 Subjects
Abstract:
... The formation and stabilization mechanism as well as digestion characteristics of food-grade emulsions prepared by the SPNPs-HPMC mixed systems (a combination of soybean protein isolate-pectin composite nanoparticles (SPNPs) and hydroxypropyl methylcellulose (HPMC)) were investigated. Then, it was found that the SPNPs-HPMC mixed systems could not only enhance the stability of the emulsion, but als ...
DOI:
10.1016/j.foodchem.2022.133102

14. Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions

Author:
Penghui Shen; Mouming Zhao; Feibai Zhou
Source:
Current opinion in food science 2022 v.43 pp. 61-70
ISSN:
2214-7993
Subject:
soy protein,   etc   ; commercialization; digestibility; emulsifiers; energy intake; lipids; lipolysis; obesity;     Show all 8 Subjects
Abstract:
... The over consumption of lipid largely induces the serious obesity problem around the globe. In food products, the vast majority of lipids are present as emulsions wherein the modulation of lipolysis is significant for controlling energy intake. As one of the most commercialized proteins, soy protein inherently owns superior capacity in delaying lipolysis as emulsifier, and its capacity could be re ...
DOI:
10.1016/j.cofs.2021.10.003

15. Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism

Author:
Yan Yan; Ying-qin Zhou; Jing-jing Huang; Xin Wan; Mao-mao Zeng; Jie Chen; Wei-wei Li; Jian Jiang
Source:
Food chemistry 2022 v.369 pp. 130978
ISSN:
0308-8146
Subject:
soy protein,   etc   ; food chemistry; heterocyclic compounds; pork; protein isolates; soybeans;     Show all 6 Subjects
Abstract:
... In this paper, the effects of soybean protein isolate (SPI) on the formations of five heterocyclic aromatic amines (HAAs) in roasted pork were investigated. The levels of all five HAAs improved upon addition of 2.5% of SPI (P < 0.05). With higher SPI dosage, the levels of HAA decreased after seeing an increase. Two HAAs (MeIQx and 4,8-DiMeIQx) were inhibited by 10.0% of SPI, with the inhibitory ef ...
DOI:
10.1016/j.foodchem.2021.130978

16. A soy protein-based film by mixed covalent cross-linking and flexibilizing networks

Author:
Yantao Xu; Yufei Han; Mingsong Chen; Jingchao Li; Jianzhang Li; Jing Luo; Qiang Gao
Source:
Industrial crops and products 2022 v.183 pp. 114952
ISSN:
0926-6690
Subject:
soy protein,   etc   ; antifungal properties; crosslinking; hydrogen bonding; petroleum; tensile strength;     Show all 6 Subjects
Abstract:
... In order to develop a strong, tough, water-resistant, and mildew-resistant soy protein film replacing petroleum-based films, in this study, a covalent and hydrogen bond double network structure was constructed in soy protein film using self-synthesized crosslinker triglycidylamine (TGA), soy protein (SPI), and poly(vinyl alcohol) (PVA). The covalent bond network from the crosslinking reaction betw ...
DOI:
10.1016/j.indcrop.2022.114952

17. Flash nanoprecipitation enables regulated formulation of soybean protein isolate nanoparticles

Author:
Xinming Wang; Mingwei Wang; Hongyang Zhao; Jinbo Liu; Mengyuan Xing; Haiyan Huang; Martien A. Cohen Stuart; Junyou Wang
Source:
Food hydrocolloids 2022 v.131 pp. 107798
ISSN:
0268-005X
Subject:
soy protein isolate,   etc   ; bioavailability; drugs; hydrocolloids; lutein; particle size; solvents;     Show all 7 Subjects
Abstract:
... Soy protein isolate (SPI) is perspective building block for fabrication of cargo-loaded nanoparticles (NPs) based on different formulation strategies. Particularly, precipitation demonstrates an easy and widespread fabrication approach, whereas most of the reported precipitation methods rely on spontaneous aggregation of SPI which typically suffers from the poor control on particle size and limite ...
DOI:
10.1016/j.foodhyd.2022.107798

18. Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Author:
Yingying Zhang; Xingfeng Guo; Haoran Xiong; Tingwei Zhu
Source:
Journal of food processing and preservation 2022 v.46 no.3 pp. e16371
ISSN:
0145-8892
Subject:
soy protein hydrolysates; soy protein isolate,   etc   ; dough; essential amino acids; gluten; glutenins; lysine; noodles; protein depletion; protein value; storage modulus; texturization; viscosity; wheat; wheat flour; wheat protein;     Show all 16 Subjects
Abstract:
... Soy protein isolate, soy protein hydrolysate (SPH), and texturized soy protein (TSP) were used to fortify flour nutrition, and the rheological properties of dough and qualities of noodles were determined. Soy proteins increased the peak viscosity of flour paste. Dough fortified with TSP also exhibited more solid‐like behavior with the highest storage modulus, while dough fortified with SPH showed ...
DOI:
10.1111/jfpp.16371

19. Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment

Author:
Alane Cangani Alves; Lara Martha; Federico Casanova; Guilherme M Tavares
Source:
Food science and technology international 2022 v.28 no.6 pp. 545-553
ISSN:
1532-1738
Subject:
soy protein,   etc   ; animals; foams; food science; heat treatment; microstructure; solubility; whey;     Show all 8 Subjects
Abstract:
... The partial replacement of proteins from animal sources by plant proteins in formulated food products has been proposed as useful to improve sustainability aspects of the products without dramatically changing their techno-functional properties. Although several research groups have published on the gelling properties of mixed systems containing whey and soy protein isolates (WPI and SPI), their f ...
DOI:
10.1177/10820132211031756

20. Design and development of an automated soy chaap making machine

Author:
Raja Sekhar Mathangi; Shukadev Mangaraj
Source:
Journal of food process engineering 2022 v.45 no.6 pp. e13812
ISSN:
0145-8876
Subject:
soy protein,   etc   ; automation; dough; employment; energy; gluten; pavements; production costs; soybeans;     Show all 9 Subjects
Abstract:
... Soy chaap is a novel textured soy protein, gaining popularity as the best plant‐based protein. Presently, few entrepreneurs are practicing manual techniques to prepare soy chaap using non‐scientific and inappropriate food standards. So far, no machine is available in the public domain for producing quality soy chaap. Therefore, an automated soy chaap making machine was designed and developed, whic ...
DOI:
10.1111/jfpe.13812