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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 20 of 110 for “"soy protein"”.
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Soy protein-xanthan gum interaction:stability and rheology
… of ionic strength, pH, gum concentration, and protein type on protein - xanthan gum interactions. Commercial soy sauce and tamari sauce as well as model systems of soy protein isolate and whey protein concentrate were the sources of protein used for evaluation with xanthan gum. Preliminary …
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Utilization of Soy Protein by the Young Pig
… conducted to evaluate the limitations of a corn-soy protein diet for providing nutrients to young pigs weaned at three to four weeks of age. Soy protein sources were shown to limit feed efficiency when compared to a milk protein, i.e., casein. Cornstarch reduces feed intake and gain in comparison …
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Texturization of soy protein via twin-screw extrusion
… the most economic means of converting vegetable proteins into textured products with a wide range of applications as meat supplements or extenders. In this study, a Werner & Pfleiderer twin-screw extruder Model ZSK-30 was used to texturize defatted soy flour and soy protein concentrate. A cooled …
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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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The absorption of vitamin D3 from soy protein nanoemulsions
… current fortification vehicles. In this study, soy protein isolate was conditioned using pH shifting and ultrasound sonication treatment to create soy protein-based nanoemulsions (SPNEs). The SPNEs were loaded with VitD3 and evaluated in terms of stability, bioaccessibility, bioavailability, …
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The measurement of available lysine in textured soy protein
Although soy protein is considered to be an excellent source of lysine, the effect of extrusion on lysine availability in commercial textured soy protein of the hamburger extender type had not been reported. The purpose of this research was to determine the effect of extruder processing on the …
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The utilization of toasted soy protein by growing rats
… investigated the nutritive value of Toasted Soy Protein (TSP) when it is incorporated in a basal rice diet. Forty-two male weanling rats were used for a period of 28 days. A total of five diets were fed to five groups of animals having seven animals in each group. An initial group of seven …
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Soy Protein Consumption in Diabetic Nephropathy and Coronary Heart Disease
In conclusion, changes in both dietary protein quantity and type (soy protein instead of animal protein) were shown to have a positive impact on the progression of DN, without adversely affecting intestinal adaptation. Soy protein consumption was also shown to positively affect risk factors of CHD …
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Effect of Soy Protein, Isoflavones and Methionine Supplementation on Lipid Metabolism
… of experiments analyzed the interaction of soy protein, dietary isoflavones and methionine supplementation as possible hypocholesterolemic agents. Results from our time course experiment indicated that gerbils fed casein had higher serum total cholesterol concentrations compared to gerbils …
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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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Functional comparison of soy protein isolate and sodium caseinate in stabilized fat mixtures
… chopping temperature, chopping duration, protein-type, and order of ingredient addition necessary to produce a stable soy protein isolate stabilized fat mixture were examined. To produce a stable mixture, several steps were required. First, one part of soy protein isolate was added to four …
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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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Functional characterization of pH and ultrasound treated soy protein based nanoemulsions with lutein
… In this research, a pH and ultrasound treated soy protein isolate was used as emulsifier to create nanoemulsions with lutein. Two types of nanoemulsions were successfully created with 10 mg/ml soy protein and 0.054 mg/ml lutein. One contained 0.25% oil and was homogenized with ultrasound (SEO); …
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The nutritive value of soy flour and soy protein isolate for human adults
… balance study was designed to determine the protein nutritive value of soy flour and soy protein isolate in human adults. By equalizing the essential amino acid patterns of the flour and the isolate, it was considered possible to measure any difference in nutritive value of the two protein …
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The effects of moist heat on the nutritive value of soy protein concentrate
Soy protein concentrate (SPC) was autoclaved at 121°C and 15 p.s.i for 0, 10, 30 min., 2 and 4 hr. The solubility of the control, 10 and 30 min. autoclaved samples was quite low (about 12%) as compared with the 2 and 4 hr. samples (about 27%) in potassium phosphate buffer (pH 7.6, 0.5 ionic …
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Soy protein-poly (l-lactic acid) blend nanofibers for drug delivery of nardostachys jatamansi
… were developed using Poly (L - lactic acid) and Soy protein for the delivery of an ayurvedic drug, Nardostachys jatamansi. A weighed quantity of powdered drug - Nardostachys Jatamansi was subjected to Soxhlet extraction using water and ethanol in equal quantities. Various blends of the drug …
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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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