Studies on the Functional Properties of Food-grade Soybean Products

Yasumatsu, Katsuharu; Toda, Jun; Kajikawa, Masahiro; Okamoto, Nagaoki; Mori, Hiroshi; Kuwayama, Motoaki; Ishii, Kiyofumi; Aoki, Hisaaki; Wada, Takeo; Misaki, Masaru

doi:10.1080/00021369.1972.10860298

Cited by 6 publications

(4 citation statements)

References 1 publication

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“…As more protein dissolved in an emulsion system, more protein would be in the interface between oil phase and continuous phase during emulsification. A close relationship between emulsifying properties and solubility of soy proteins has been reported by Yatsumatsu et al (1972) and McWatters and Holmes (1979).…”

Section: Emulsifying Propertiessupporting

confidence: 65%

Solubility and Emulsifying Properties of Soy Protein Isolates Modified by Pancreatin

Hettiarachchy

Kalapathy

1997

Journal of Food Science

182

116

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Soy protein isolates (SPI) with varying degrees of hydrolysis (DH of 7, 11, 15, 17%) were produced using pancreatin. The surface hydrophobicity indices of pancreatin hydrolyzed SPI (PSPI) (34.5, 34.9, 39. 1, and 40.7 for 7, 11, 15, 17% DH, respectively) were higher than that of SPI (10.5) and control SPI (CSPI) (12.5, 11.9, 12.9, and 12.6 for 10, 60, 120, and 180 min incubation, respectively). The solubilities of PSPI at pH 4.5 were 2.7, 9.1, 11.9, and 18.7%, for 7, 11, 15, and 17% DH, respectively, while the solubilities of SPI and CSPI at the same pH were about 1. 6%. Solubilities of PSPI at pH 7. 0 were > 90% for all DHs tested, while those of SPI and CSPI were 85%. The emulsifying activity index (EAI) of PSPI increased with increasing DH. PSPI with 15% DH had highest EAI (1. 122) which was higher (P < 0. 05) than those of SPI (0.550) and CSPI after 120 min incubation without enzyme (0.568). These results suggest that PSPI could be used as an ingredient for emulsified products and where high solubility at low pH is required.

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Section: Emulsifying Propertiessupporting

confidence: 65%

Solubility and Emulsifying Properties of Soy Protein Isolates Modified by Pancreatin

Hettiarachchy

Kalapathy

1997

Journal of Food Science

182

116

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“…Protein solubility is an important prerequisite for food protein functional properties, and it is a good index of potential applications of proteins [ 10 ]. Researchers have reported that protein solubility has a close relationship with emulsifying properties [ 11 ] and foaming properties [ 11 , 12 ]. Bulk density is an important parameter that determines the packaging requirement of a product [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Functionality, in Vitro Digestibility and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Protein Concentrates

Mohamed

Zhu

Amadou

et al. 2009

IJMS

119

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Two varieties of foxtail millet protein concentrates (white and yellow) were characterized for in vitro trypsin digestibility, functional and physicochemical properties. Millet protein concentrate was easily digested by trypsin in vitro. Essential amino acids were above the amounts recommended by the Food Agricultural Organization/World Health Organization (FAO/WHO/UNU) for humans. Yellow millet protein concentrate (YMPC) possessed the highest differential scanning calorimetry result (peak temperature of 88.98 °C, delta H = 0.01 J/g), white millet protein concentrate (WMPC) had the lowest (peak temperature 84.06 °C, delta H = 0.10 J/g). The millet protein concentrates had molecular sizes around 14.4 and 97.4 kDa. They have U-shape solubility curves. Water-binding capacity was in the range of 5.0 and 7.0 g/g, while oil absorption capacity ranged between 4.8 and 5.9 g/g. WMPC had higher bulk density (0.22 g/mL) and emulsifying capacity than YMPC and Soy Protein Concentrate (SPC). Foam capacity and foam stability ranged from 137 to 73 g/mL for WMPC, from 124 to 61 g/mL SPC and from 124 to 46 g/mL for YMPC. Millet protein concentrates are potential functional food ingredients.

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“…It is easily recognized that some of the defatted soy flour show high value both in foam expansion and in foam stability. With reference to their protein properties reported in Part I, 5 1 it was found that they were all native defatted soy flour. On the other hand, the fat-containing products had the lowest whipping properties.…”

Section: Principal Component Analysis the Correlation Coefficients Amentioning

confidence: 99%

Whipping and Emulsifying Properties of Soybean Products

Yasumatsu

Sawada

Moritaka

et al. 1972

Agricultural and Biological Chemistry

Self Cite

535

234

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Studies on the Functional Properties of Food-grade Soybean Products

Cited by 6 publications

References 1 publication

Solubility and Emulsifying Properties of Soy Protein Isolates Modified by Pancreatin

Solubility and Emulsifying Properties of Soy Protein Isolates Modified by Pancreatin

Functionality, in Vitro Digestibility and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Protein Concentrates

Whipping and Emulsifying Properties of Soybean Products

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