Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties

Liang, Guijiang; Chen, Wenpu; Qie, Xuejiao; Zeng, Maomao; Qin, Fang; He, Zhiyong; Chen, Jie

doi:10.1016/j.foodhyd.2020.105764

Cited by 96 publications

(45 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Enzymatic hydrolysis is preferred over chemical hydrolysis since it provides a more precise, favorable yield of protein hydrolysates (Chiang, Shih, & Chu, 1999; Geisenhoff, 2009; Lapeña, Vuoristo, Kosa, Horn, & Eijsink, 2018). Hydrolysates provide improved properties such as solubility, foaming properties, and emulsion capacity for food product applications (Liang et al., 2020; Ortiz & Wagner, 2002). There is a demand by the consumer for probiotics due to their health benefits.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment

Edwards

Hettiarachchy

Kumar

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

The objective of this study was to prepare protein isolate from defatted soybean and identify an optimal hydrolysis protocol to create improved hydrolysates and ascertain the optimum encapsulation technique for probiotics. Soy protein isolate (SPI) was prepared using an alkaline extraction procedure for solubility within a neutral, beverage-specific pH range. The soy protein hydrolysate (SPH) was prepared from aqueous extracted SPI using pepsin. The physicochemical properties of the SPH were investigated by solubility,degree of hydrolysis (DH),surface hydrophobicity,and electrophoresis. Hydrolysates from 2, 2.5, and 3 hr of hydrolysis time achieved the suitable DH between 2.5% to 5.0%. The 2.5 to 3 hr hydrolysates were also significantly more soluble than SPI at all pH levels from 85% to 95% solubility. Surface hydrophobicity of the hydrolysates ranged from 15 to 20 S 0 values. Alginate (1%), resistant starch (2%), and probiotic culture (0.1%) were used as an encapsulation agent to protect probiotics. Alginate microcapsules were observed to be 1 mm in size using environmental scanning electron microscopy. The dried SPH and encapsulated probiotics with alginate in a dry powder formulation were tested for its gastrointestinal resistance and probiotic viability under in vitro simulated digestion. Approximately 1-log decrease was observed for all experimental groups after simulated digestion (final log colony forming units [CFU]/mL range: 6.55 to 6.19) with free probiotics having the lowest log CFU/mL (6.10 ± 0.10) value. No significant difference was observed among experimental groups for probiotic viability (P = 0.445). The findings of this research will provide an understanding of formulation for easily digestible protein and encapsulated probiotics.

show abstract

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment

Edwards

Hettiarachchy

Kumar

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Foaming properties were measured according to the method of Liang et al. (2020) with little modification. Sample solution (50 ml, 1% w/v) was placed in a 250 ml graduated cylinder and homogenized with a disperser homogenizer (T25, IKA Corp, Germany) at 10,000 rpm for 2 min.…”

Section: Methodsmentioning

confidence: 99%

Effects of heat treatment on structural and functional properties of velvet antler polypeptides

Jiang

Chang

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

The purpose of the current study was to characterize the structural and functional properties of the hydrolysate of velvet antler (VA) heated at different temperatures (90, 100, 110, and 120°C) for 15 min. After heat treatment, the surface hydrophobicity of the VA hydrolysates increased from 663.12 to 839.63 (at 100°C), indicating the maximum unfolding of VA polypeptides (VAPs). Although heating decreased the solubility of VAPs, the foaming and emulsifying properties of the antler peptides increased from 63.1% and 22.21 m2/g (unheated) to 68.1% and 35.3 m2/g (heated at 120°C), respectively. Results showed that high‐temperature (120°C) treatment can not only sterilize and prolong shelf life but also improve the foaming and emulsifying properties of the product, which is an effective processing technology to improve its functional properties. These findings provide a theoretical basis for selecting the correct sterilization temperature in food processing. Practical applications We systematically studied the physicochemical properties and functional properties of VAPs at different temperatures. The study has guiding significance for the sterilization temperature selection of antler products such as antler oral liquid. And new products can be developed according to the functional characteristics.

show abstract

“…Chiba tofu can be prepared with different degrees of hardness and elasticity by adjusting the ratio of 7S to 11S globulin [ 18 , 19 ]. The foaming properties of SPI are improved using the combined preheat treatment and controlled enzymatic hydrolysis to change the 7S and 11S globulin ratio [ 20 ]. Based on the comparison of the hepatoprotective effect of SPI, 7S globulin, and 11S globulin, 7S shows optimal performance in food processing [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Properties of Fractionated Soybean Protein Isolate Films

Wei

Huang

et al. 2021

Materials

View full text Add to dashboard Cite

Soybean protein isolate (SPI) and its four fractionated products (7S globulin, 11S globulin, upper soybean residue, and lower soybean residue) were compared by fabricating films and film liquids. The separation and grading effects, rheological properties of the film liquids, and difficulty in uncovering the films, in addition to the mechanical properties, water vapor permeability, oil permeability, and surface morphology of the films, were investigated. Results showed that the centrifugal precipitation method could be used to produce fractionated products. The 7S and 11S globulin films exhibited better hydrogels at lower shear rates than the other SPIs; however, they were more difficult to uncover. The tensile strength of the graded films decreased by varying degrees. However, the elongation at the break of the upper soybean residue film considerably increased, reaching 70.47%. Moreover, the permeability and surface morphology of the film were enhanced or weakened. The fractionated products, 7S and 11S globulin films, exhibited better performance. Overall, this study provides a basis for the improved development and use of fractioned SPI products.

show abstract

Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties

Cited by 96 publications

References 42 publications

Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment

Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment

Effects of heat treatment on structural and functional properties of velvet antler polypeptides

Preparation and Properties of Fractionated Soybean Protein Isolate Films

Contact Info

Product

Resources

About