Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 15 of 15 for “"Soy-protein isolate (SPI)"”.
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The Fracture Behavior and Mechanical Performance of Biodegradable Cornstarch Plastic Composites
… demonstrated by the addition of cellulose and soy protein isolate (SPI) to a common cornstarch matrix. The effects of cellulose and SPI fillers as anti-crack agents in high-amylose starch plastics were not obvious, but the tensile strength and elastic modulus of the high-amylose …
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Analytical and Experimental Investigation of Interphase and Dispersion Effects on the Mechanical Stiffness of Cellulose Nanocomposites
… review. Cellulose nanocomposites consisting of soy protein isolate (SPI) and cellulose nanocrystals (CNC) or polydopamine coated cellulose nanocrystals (PD-CNC) were prepared via solution casting method and tested for mechanical stiffness. These outcomes were compared to standard composite …
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Manothermosonication (MTS) and pH-shifting combined treatment for modifying the functional properties of plant proteins: protein-stabilized nanocarriers and protection of docosahexaenoic acid (DHA)
Plant proteins are low cost, non-toxic, natural, biocompatible, and biodegradable polymers. In recent years, plant proteins have drawn increasing attention from the food and pharmaceutical industries as an alternative to animal proteins due to increased consumer concerns over the safety of …
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Composition of Four Selected Arkansas-Grown Non-GMO Soybean Cultivars and the Development of High Protein Beverage Using a Selected Soybean Protein Hydrolysate
<p>Protein beverages made with non-genetically modified (non-GM) ingredients have been in demand due to the increasing consumers’ interest in healthy eating habit. Beverages formulated with non-GM soy protein are rare in the United States market since 93% soybeans planted in U.S (2013) are labeled …
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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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Physicochemical Properties and Antioxidant Activity of Enzymatic Modified Soy Protein Isolate Films with Lignin
… developed to provide food safety and security. Soy protein isolate (SPI) was enzymatically modified by transglutaminase under different conditions to ensure desirable and optimized enzyme crosslinking activity before film preparation. Physicochemical properties including viscosity and molecular …
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The impact of moisture-induced aggregation of soy protein isolate and hydrolysate during storage on product and nutritional quality
With the increased interest 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 …
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Deamidation of soy protein by protein-glutaminase: Process evaluation and effect of deamidation on protein functional properties and flavor-protein interactions
… constituents including fats, carbohydrates and proteins. The binding of flavor compounds to soy protein can be problematic since it can lead to flavor fade (loss of flavor or lowering flavor intensity) and hence a decline in product quality. These flavor-protein binding interactions can be …
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Intragastric gelation of mixed soy protein isolate and alginate as well as its effect on postprandial glucose response and satiety
… release and in vitro gastric digestion of soy protein isolate (SPI) in model beverages as well as to determine whether consumption of the model beverages would affect postprandial blood glucose response and appetite in healthy adults. Model beverages containing 5% w/v SPI, 0 to 0.20% w/v …
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Formulation and application of alginate-based and soy protein isolate-stabilized emulsion gels
… received increased interest in recent years, and soy protein isolate (SPI), used as a emulsifier, has been widely investigated in the food industry. However, the effect of SPI on properties of alginate-based emulsion gels has rarely been reported. This study investigated three kinds of …
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Microencapsulation of tributyrin to improve sensory qualities and intestinal delivery
… this study were to: 1) determine the impact of protein type, inulin chain length, and gamma-cyclodextrin (GCD) on the stability and retention of microencapsulated TB, 2) measure which TB microcapsule formulation imparts the least overall sensory difference in an infant formula system, 3) …
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Epigenetic modifications on WNT genes by dietary genistein during colon cancer development
… two populations is that East Asians consume more soy products. Genistein, a soy-derived isoflavone has been shown to act as an epigenome modifier, and to have anti-cancer properties. We aimed to explore the role(s) of soy isoflavone genistein during the development of colon cancer. Using a human …
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Fortification of baked products with soy protein: studying the effects of baking with soy protein and potential use in the development of hands-on food science education modules
Soy protein ingredients are of interest for the development of high-protein bakery foods because soy is a plant-based protein that contains adequate amounts of all essential amino acids. Fortification of bakery foods with soy protein results in changes to physical properties (water absorption, …
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Digestible indispensable amino acid scores for food proteins
Three experiments were conducted to determine protein quality and to evaluate digestible indispensable amino acid scoring (DIAAS) methodology. Experiment 1 was conducted to compare protein digestibility corrected amino acid scores (PDCAAS) and DIAAS for various plant and animal proteins. Values for …
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Physicochemical properties of soy- and pea-based imitation sausage patties
… is to better understand how changing levels of soy or pea protein isolates (SPI)(PPI) ( 3%, 6% and 9%) and king oyster mushrooms (KOM) (0%, 3.5% and 7%) affect the physicochemical properties of imitation sausage patties using textured soy or pea proteins as the main base ingredient. After all …