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.
Results
Showing 1 to 20 of 35 for “"soy protein isolate"”.
-
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 …
-
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 …
-
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 …
-
Effects of packaging and soy protein isolate antioxidant on lipid oxidation of ground beef
Ground beef chunk (15% fat) was packaged (500 g) in vacuum bags, Saran Wrap$\sp{\rm TM}$ overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4$\sp\circ$C) for 24 h and then held frozen ($-$18$\sp\circ$C) for 52 weeks. Instrumental and visual color of …
-
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 …
-
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 …
-
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 …
-
Investigating Feeding Omega-3 Polyunsaturated Fatty Acids and/or Soy Protein Isolate to Female pck Rats on Polycystic Kidney Disease and Related Complications
… bone health, and to prevent PLD. Dietary soy protein has been shown to reduce cyst proliferation and growth and to enhance bone mass. Dietary omega-3 polyunsaturated fatty acids (n-3 PUFA's) have anti-inflammatory properties. Dietary n-3 PUFAs have been shown to reduce PKD severity and may …
-
Serum estrogen concentration of rats fed soy protein diet and subjected to 20% energy restriction
… Groups C-AL and SPI -AL were fed casein or soy protein isolate diets, respectively, ad libitum. The 20% energy restricted groups, C-R and SPI-R were fed casein or soy protein isolate diets at 80% energy intake of C-AL and SPIAL, respectively. Serum estradiol concentration of these rats was …
-
Evaluation of Age and Dietary Ingredients on Nutrient Utilization in the Young Chick
… carbohydrate sources and several different soy products varying in antinutritional factors and heat processing at different ages. Dietary MEn varied greatly among carbohydrate sources and increased with age for several sources, and sucrose was not utilized as well as dextrose by the young …
-
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); …
-
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 …
-
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 …
-
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 …
-
Development and Characterization of sustainable Materials from invasive brown Seaweed Ruguopteryx okamurae
… and blending it with polycaprolactone, acylated soy protein isolate, and cassava starch. These materials were processed through injection molding and characterized for their structural, rheological, thermal, mechanical, and functional properties; the second pathway focused on extracting and …
-
Coencapsulação de Lactiplantibacillus plantarum e compostos bioativos extraídos do jambolão (Syzygium cumini)
… at pH 3.0, using a combination of arabic gum, soy protein isolate, and soy oil. A control microcapsule system was also prepared by coacervation at pH 4.5. Incorporation of JE significantly enhanced the encapsulation efficiency (EE) of L. plantarum in the freeze-dried forms, increasing from …
-
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 …
-
Molecular structure, dynamics and hydration studies of soybean storage proteins and model systems by nuclear magnetic resonance
… $\sp{13}$C NMR for the characterization of soybean storage proteins was explored. The spectra of a commercial soy protein isolate as well as those of alkali-denatured 7S and 11S soybean globulins were well resolved and tentatively assigned. Relaxation measurements indicated fast motion for …
-
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 …
-
Sugar matrices in stabilization of bioactives by dehydration
… In the delivery of hydrophobic components, milk protein isolate, soy protein isolate, or whey protein isolate were used as emulsifiers and, in some cases, applied in excess amount to form matrices together with sugars. Dehydrated amorphous structures with bioactives were produced by freezing and …
Page 1 of 2