Physicochemical and functional property changes in soy protein isolates stored under high relative humidity and temperature

Shih, Margaret; Hwang, Tzann-Shun; Chou, Hong-Yen

doi:10.1007/s13197-015-2057-z

Cited by 20 publications

(10 citation statements)

References 21 publications

(28 reference statements)

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“…Numerous research studies had identified some changes in the soy bean sub products when stored at 40 and 45 °C. So the highest temperature in this study was chosen as 45 °C to compare the content of phenolic acids and isoflavones with rest of the storage temperatures [ 36 , 37 ]. The RWSF and RSF were stored at three different storage temperatures namely RFT (4 °C), RT (20 °C), and HT (45 °C) for 1 year.…”

Section: Methodsmentioning

confidence: 99%

Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour

Sharma¹,

Nam²,

Sharma³

et al. 2018

Molecules

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The phenolic compounds (PC) of soybeans (Glycine max (L.) Merrill) varies mainly based on factors like genetics, the environment, and also the food processing techniques used. The effect of storage time and temperature on the phenolic acids and isoflavones composition of raw soybean flour (RWSF) and roasted soybean flour (RSF) were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Based on the analysis results, 56 PC and free amino acids were detected in the RWSF and RSF. The total phenolic content (TPC) was 301.59 µg/g in the control RWSF and 257.47 µg/g in the control RSF. In the analysis, eight types of phenolic acids and one flavonoid group belonging to the isoflavone group were detected. When comparing storage conditions of RWSF, 24 and 48 weeks of storage showed higher concentration of phenolic acids. In RSF, the percentage of total acetyl glucosides was high, but the outcome was reversed after 2 weeks. This study had identified that the composition of PC in RWSF and RSF were affected when the storage temperature increased and the storage time lengthened.

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Section: Methodsmentioning

confidence: 99%

Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour

Sharma¹,

Nam²,

Sharma³

et al. 2018

Molecules

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show abstract

“…Soybean protein has many functional benefits in the human diet as plant protein products, which supplies eight essential amino acids and contributes valuable functional properties in the soybean protein processing industry [2] . Both the US Food and Drug Administration (FDA) and Chinese Nutrition Society (CNS) have approved the use of a soy protein health claim on food, and agreed that the digestion of 25 g of soy protein per day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease [3] . The soybean protein has been used as the replacement of meat protein in food product, the direct consumption of which，although increased by now, is still low.…”

Section: Introductionmentioning

confidence: 99%

Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite

Wang¹,

Sun²,

Bi³

et al. 2018

International Journal of Agricultural and Biological Engineering

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Soybean protein-gluten blend was extruded using a co-rotating twin-screw extruder. Effects of different extrusion conditions on the textural properties of extrudates were analyzed by central composite design through the evaluation of texturization index, water holding capacity, and hardness of extruded protein products. Extrusion process variables including feed moisture content (40%-60%), screw speed (12-20 Hz), extrusion temperature (120°C-180°C), and gluten content (16%-32%) were studied by the nonlinear regression equations analysis. The extrusion process was also optimized using response surface methodology (RSM). The influence of moisture content on the hardness of extrudate was the most significant. The optimized results, including feed moisture content, extrusion temperature, screw speed and gluten content were 49.18%-50.15%, 155.24°C-159.86°C, 16.41-16.73 Hz, 20.00%-20.03%, respectively. The microstructures of TISP products were analyzed by scanning electron microscopy (SEM) and the changes of protein molecules before and after extrusion were also analyzed by SDS-PAGE electrophoresis.

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“…the losses of SPI solubility during storage (Liu et al, 2008;Martins & Netto, 2006;Qinchun, Klaassen Kamdar, & Labuza, 2016;Shih, Hwang, & Chou, 2016). Additionally, protein oxidation might also associate with the decline of soy protein stability (Hellwig, 2019).…”

mentioning

confidence: 99%

Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH

Guo

et al. 2020

Food Science & Nutrition

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Soy protein is widely used in food formulations, nutraceutical products, and beverages as an inexpensive functional and health-promoting ingredient (Wang, Liu, Ma, & Zhao, 2019). However, the protein solubility of soy protein often decreases during storage (Martins & Netto, 2006; Pinto, Lajolo, & Genovese, 2005). For example, soy protein isolate (SPI) solubility decreases by about 63% after 1-year storage at 42°C (Pinto et al., 2005). This insolubility of soy protein seriously affects its commercial applications because solubility plays an important role in the gelling and emulsifying properties of this functional ingredient (Hua, Cui, Wang, Mine, & Poysa, 2005). Therefore, to meet the high demand of soy protein for food, nutraceutical, and beverage applications, several studies have been conducted to investigate the factors that might impact the structural and functional properties and the mechanism involving in storage instability of soy protein in the solid state. The relative humidity (RH) and temperature are two main environmental conditions that affect the storage stability of soy protein. High RH and high temperature have been found to accelerate

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Physicochemical and functional property changes in soy protein isolates stored under high relative humidity and temperature

Cited by 20 publications

References 21 publications

Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour

Effect of Storage Time and Temperature on Phenolic Compounds of Soybean (Glycine max L.) Flour

Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite

Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH

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