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Showing 1 to 20 of 22 for “"Soy proteins"”.
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Chemical and molecular properties of processed soy proteins
Selected chemical and molecular properties of two soy flours, two soy isolates, three textured soy products, one soy concentrate and raw and autoclaved soy meal were determined. Product protein content ranged from 33.1% to 86.7% and reported PER's ranged from 1.1 to 2.3. Hydrophobic and disulfide …
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Water Vapor Sorption by Soy Proteins, Proteinates and Hydrolysates
… reference material to the a(,w) of a sample. Soy isolate dispersed in water, heated for 10 and 30 minutes at 100(DEGREES)C or 121(DEGREES)C and then freeze dried showed no statistically significant changes in the amount of water sorbed. Differences between isolates dried with a freeze drier, a …
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Enzymatic Modification of Soy Proteins in an Ultrafiltration - Enzyme Reactor System
… means of improving functional properties of proteins. Current methods for producing enzyme hydrolyzates have several problems, among them (a) the high cost of the enzyme which can be used only once in the traditional batch process, (b) the added cost of inactivating the enzyme either by …
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Investigation of Binding of Volatile Flavor Compounds by Soy Proteins in Low -Moisture Food Systems by Inverse Gas Chromatography (Igc)
… than for diacetyl and hexanal. Presence of soy proteins did not affect binding of diacetyl and hexanal, but increased binding of gamma-butyrolactone and butyric acid. Solvent extraction data agreed with IGC results in that retention/binding of butyric acid was higher in the soy cracker, …
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Investigation of Single and Multiple Binding Interactions Between Volatile Flavor Compounds and Soy Proteins Under Controlled Relative Humidity by Inverse Gas Chromatography (Igc)
… of new processes for off-flavor removal in soy products, improve masking agent design and allow target for preferential flavor release for dry foods and ingredients.
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Textural properties of coagulated milk products containing soy protein
… Microscopy and Texture Profile Analysis. Soy protein and casein interactions were explored with chemically modified soy proteins. The microstructure of process cheese was changed from fine to coarse network by either native or boiled soy proteins (10% as total protein). Free fat appeared …
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Physiological responses of the small intestine to nutritional factors and rotavirus infection afflicting young pigs
… by increasing feed intake. Experiment 2: Soy proteins are used as protein source for infants with allergies to cow milk protein; however, soy proteins might initiate allergic reactions as well. Partial enzymatic hydrolysis of soy proteins did not result in elevated plasma concentrations of …
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Prediction of Methionine Retention During the Extrusion Processing of Fortified Soybean Systems
Successful methionine fortification of soy can enhance the nutritional quality of soy proteins. Methionine, however, is highly sensitive to processing conditions, hence the need for kinetic studies to optimize its retention. To establish general kinetic models, it is critical to determine the …
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Metabolic and Intestinal Immune Responses During Neonatal and Weaning Periods in Pigs
… findings include the observation that soy-based diets do not result in intestinal inflammation in neonatal pigs supporting the use of soy proteins as alternatives to milk protein in infant formulas. Evidence that reduced feed intake post-weaning causes local inflammatory responses that …
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Utilization of soybean components in foods
… Drug Administration approved the health claim of soy protein indicating that the food products high in soy protein may help lower coronary heart disease risk by consuming 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol. Soybean has been traditionally a …
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Relationships Between Physical, Chemical, and Functional Properties of Enzymatically-Modified and Unmodified Soy Protein (Nmr, Plasteins, Denaturation, Extrusion)
… of enzymatically-modified and unmodified soy protein isolate (SPI). Systems were analyzed for average molecular weight (AMW), TCA and water solubility, functionality, process performance, (twin-screw extrusion), and high-resolution pulsed proton magnetic resonance (PMR). The effects of …
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Investigation of the Interaction of Modified Soy Protein Fractions With Wheat Starch Granule Components
… traditional wheat products with a significant soybean protein addition, a thorough understanding of each product's individual physicochemical, structural and dynamic nature is necessary. Significant research has been conducted on the function of wheat gluten in bakery products. This information …
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The isolation, modification and evaluation of field pea proteins and their applications in foods
… As with other grain legumes, field pea proteins contain high levels of lysine which may be important in balancing the deficiencies of this essential amino acid in cereal-based diets. In recent years, interest in plant proteins for feed and food led to the evaluation of field peas as an …
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Anticancer Potential of Soy Peptides
… Epidemiological studies have associated soy consumption with lowering cancer risk. However, the anticancer potential and mechanism of soy peptides have not been fully understood. The objective of this research was to evaluate the anticancer potential of soy peptides and to elucidate the …
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Rheological and microstructural characterization of pea, lentil and almond protein gels
… seeds generally contain 20% to 30% protein. Food proteins are natural food ingredients that can be used as fortifying and structuring agents in a variety of foods. The gelation of proteins (mainly globular proteins) has received considerable attention for some years because of its potential …
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Applications development of broadband acoustic resonance dissolution spectroscopy (BARDS) in the pharmaceutical, food and animal nutrition industries
… be used to track the degree of hydrosylation of soy proteins. It is also demonstrated that profiles could be established for yeast and soy protein-based supplement products with different manufacturing provenance. Samples showed excellent intra-batch consistency whilst inter-batch comparisons …
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The impact of moisture-induced aggregation of soy protein isolate and hydrolysate during storage on product and nutritional quality
… in protein-based foods in the United States, soy protein isolate (SPI) and hydrolysate (SPH) have become widely used in the food industry. However, during processing and distribution proteins/peptides tend to aggregate when introduced to increased temperatures and relative humidity. When …
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Development of beverage model to test appetite control food ingredients : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand
… replacer beverage, which is non-dairy, soy protein-based, fruit-flavoured (blueberry), 250 mL and of neutral pH (~7.2). The development work has established a base formulation and processing method for the beverage model and has successfully incorporated Protanal LF120 (0.25% and 0.5%) …
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