Empirical rheology of wheat flour doughs with pea, soybean and whey protein isolates

Nogueira, Amanda de Cássia; Aquino, Rafael Kaian do Nascimento de; Steel, Caroline Joy

doi:10.1590/fst.23921

Cited by 2 publications

(1 citation statement)

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“…Soybean protein isolate is one of the most important commercial plant protein and may be the cheapest source of protein with high nutritional value. SPI contains about 90% protein and is used as an ingredient in bread products, beverages and meat products (Torrezan et al, 2007;Nogueira et al, 2022). Proteins present versatility during processing and improve dynamic functional properties of foods (e.g., solubility and hydrodynamic properties).…”

Section: Introductionmentioning

confidence: 99%

Effects of high hydrostatic pressure on physicochemical and functional properties of soybean protein isolate

et al. 2023

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Impacts of high hydrostatic pressure (HHP) pretreatment on the physicochemical, functional and antioxidant properties of soybean protein isolate (SPI) were investigated. Changes in the secondary and tertiary structures were determined by Fourier transform infrared spectra and fluorescence spectra. The particle sizes reduced from 217.20 nm to 192.70 nm while the zeta potential increased. It's revealed by scanning electron microscopy that the HHP treatment could result in the formation of large aggregation, leaving the SPI with irregular and uneven surface. Moreover, hollow spheres were also observed in SPI by means of dynamic and static light scattering. As a result, the foaming capacity of HHP-treated SPI and antioxidant activity of the HHP-treated SPI hydrolysates were improved significantly.

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Section: Introductionmentioning

confidence: 99%