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Journal articles on the topic 'Soybean protein isolation (SPI)'

Author: Grafiati
Published: 17 June 2022

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1

Astawan, Made, and Ayu P. G. Prayudani. "The Overview of Food Technology to Process Soy Protein Isolate and Its Application toward Food Industry." World Nutrition Journal 4, no. 1 (May 6, 2020): 12. http://dx.doi.org/10.25220/wnj.v04.s1.0003.

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Soy protein isolate (SPI) is the purest form of protein from soybean with minimum protein content of 90%. Due to its high protein content, SPI is commonly used in food processing for improving the quality of food products, including infant formula. The use of SPI in infant formula is mainly designed for infant who cannot tolerate cow’s milk-based formula. This report reviews the benefit of using SPI in soy-based infant formula rather than soymilk from whole soybean itself. It will also review the technology of soy protein isolation which can result SPI for high quality infant formula, including the reducing of unfavourable ingredients which will ensure the safety of soy protein-based infant formula.
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2

Lan, Qiuyu, Lin Li, Hongmin Dong, Dingtao Wu, Hong Chen, Derong Lin, Wen Qin, Wenyu Yang, Thava Vasanthan, and Qing Zhang. "Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel." Polymers 11, no. 12 (December 3, 2019): 1997. http://dx.doi.org/10.3390/polym11121997.

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The effect of soybean soluble polysaccharide (SSPS) on the formation of glucono-δ-lactone (GDL)-induced soybean protein isolate (SPI) gel was investigated. Electrophoretic analysis showed the SSPS did not change the electrophoretic behavior of SPI during the formation of SPI gel. However, infrared analysis indicated the β-sheet content increased, and the contents of random coil and α-helix decreased in both cooked SPI and SPI gel. The SSPS and SPI might conjugate via the Maillard reaction according to the results of grafting degree, color change, and infrared analyses. The main interactions during the formation of SPI gel changed from non-covalent to electrostatic interaction after adding SSPS. Sulfhydryl group content also increased in both cooked SPI and SPI gel. The water-holding capacity and gel strength of SPI gel decreased as the SSPS concentration increased. Larger aggregate holes were observed in the microstructure of SPI gel at higher SSPS concentration. Thus, SSPS could covalently conjugate with SPI and influence the formation of hydrogen bonds, disulfide bonds, and electrostatic interaction among SPI molecules to eventually form a loose gel network.
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3

Lu, Yan, Xue Gang Luo, and Xiao Yan Lin. "Graft Copolymerization of Soybean Protein Isolate and Methyl Methacrylate." Materials Science Forum 695 (July 2011): 33–36. http://dx.doi.org/10.4028/www.scientific.net/msf.695.33.

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New thermoplastic soy protein isolated (SPI) and methyl methacrylate (MMA) copolymers (T-SPI) were prepared using graft copolymerization and initiated with ammonium persulfate (APS). The reaction conditions such as initiator concentration and temperature on the graft percentage (GP) were investigated. The single factor experimental showed that the optimal conditions of the graft reaction. The products were characterized by means of FT-IR and DSC. The results indicated that the monomer was grafted successfully on SPI and the T-SPI had a glass transition at 122°C, and the most important, the water absorption of materials declined obviously.
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4

Fei, Aiping, Xiaoliang Hao, Junyu Jiang, Yong Wang, Yingxue Teng, Yongfei Wang, and Yun Gao. "Research on the parameters of producing filamentous textured soybean protein with soybean protein isolated and soybean protein concentrate." MATEC Web of Conferences 238 (2018): 04006. http://dx.doi.org/10.1051/matecconf/201823804006.

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Textured soybean protein (TSP) is a product made from cooking and extrusion of soybean protein, which has been widely used in food, feed and other industries. This text made soybean protein isolated (SPI) and soybean protein concentrate (SPC) as the raw materials to produce filamentous protein production. By experiment, the influence of puffing temperature, screw speed and feed rate on the quality of the protein products was studied. Finally it was concluded that when the temperature of the barrel was 152 °C, the screw rotation speed was 119 rpm, the feed rate was 0.426 kg/min, the TSP product had the biggest expansion degree.
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5

Lu, Yan, Xue Gang Luo, Xiao Yan Lin, and Pan He. "Preparation and Characterization of Thermoplastic Soy Protein Isolate." Materials Science Forum 658 (July 2010): 125–28. http://dx.doi.org/10.4028/www.scientific.net/msf.658.125.

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A soybean protein isolate (SPI) main chain grafted with methyl acrylate (MA) and methyl methacrylate (MMA) as a new thermoplastic copolymer (T-SPI) was prepared. The properties of the material were evaluated with DSC, FT-IR, and rotary rheometry. The results indicated that the monomer was grafted on SPI successfully. The T-SPI had a glass transition at about 66°C. T-SPI was a typical viscoelastic material, and its elastic ratio was 65.27%, the shear viscosity was very sensitive to temperature and the flowability of T-SPI was regulated by temperature.
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6

Ma, Wenjun, Fengying Xie, Shuang Zhang, Huan Wang, Miao Hu, Yufan Sun, Mingming Zhong, Jianyu Zhu, Baokun Qi, and Yang Li. "Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion." Molecules 23, no. 12 (December 10, 2018): 3265. http://dx.doi.org/10.3390/molecules23123265.

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The soy protein isolates (SPI) extracted from different extruded full-fat soybean flakes (FFSF), and their conformational and functional properties were characterized. Overall, the free thiol (SH) content of SPI increased when the extrusion temperature was below 80 °C and decreased at higher temperatures. Soy glycinin (11S) showed higher stability than β-conglycinin (7S) during extrusion. Results also indicated that the increase in some hydrophobic groups was due to the movement of hydrophobic groups from the interior to the surface of the SPI molecules at extrusion temperatures from 60 to 80 °C. However, the aggregation of SPI molecules occurred at extrusion temperatures of 90 and 100 °C, with decreasing levels of hydrophobic groups. The extrusion temperature negatively affected the emulsifying activity index (EAI); on the other side, it positively affected the emulsifying stability index (ESI), compared to unextruded SPI.
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7

Wang, X. B., and Y. J. Chi. "Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties." Czech Journal of Food Sciences 30, No. 2 (March 9, 2012): 99–107. http://dx.doi.org/10.17221/91/2011-cjfs.

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In order to improve the functional properties of soybean protein isolates (SPI), microwave-assisted phosphorylation (MAP) was applied. The result showed that after microwaving at 600 W for 3 min, the phosphorylation level of SPI reached 35.72 mg/g, emulsifying activity and stability were increased 2 times and 1.4 times, respectively, the solubility was increased by 26.0% and the apparent viscosity was decreased by 13.5%. The charge density, content of sulfhydryl groups, and surface hydrophobicity increased significantly. The infra-red spectroscopic analysis indicated PO<sub>4</sub><sup>3&ndash; </sup>primary and lysine residues for phosphoric acid esterification. The change of amide bond &Iota; and fluorescence spectrum of variation suggested that the MAP made the secondary and tertiary structures of SPI into a compact conformation. Compared to the regular phosphorylation, the preparation time applied in MAP of SPI was much shorter. These results indicated that MAP can be used as an efficient method to improve the functional properties of SPI. &nbsp;
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8

Wang, Zihuan, Shaoying Gong, Yucong Wang, Danyi Liu, and Jianchun Han. "Structural and Emulsifying Properties of Soybean Protein Isolate–Sodium Alginate Conjugates under High Hydrostatic Pressure." Foods 10, no. 11 (November 17, 2021): 2829. http://dx.doi.org/10.3390/foods10112829.

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Soybean protein isolate (SPI) is a kind of plant derived protein with high nutritional value, but it is underutilized due to its structural limitations and poor functionalities. This study aimed to investigate the effects of high hydrostatic pressure (HHP) treatment on SPI and sodium alginate (SA) conjugates prepared through the Maillard reaction. The physicochemical properties of the conjugate synthesized under 200 MPa at 60 °C for 24 h (SPI–SA–200) were compared with those of the conjugate synthesized under atmospheric pressure (SPI–SA–0.1), SPI-SA mixture, and SPI. The HHP (200 MPa) significantly hindered the Maillard reaction. This effect was confirmed by performing SDS-PAGE. The alterations in the secondary structures, such as α-helices, were analyzed using circular dichroism spectroscopy and the fluorescence intensity was determined. Emulsifying activity and stability indices of SPI-SA-200 increased by 33.56% and 31.96% respectively in comparison with the SPI–SA–0.1 conjugate. Furthermore, reduced particle sizes (356.18 nm), enhanced zeta potential (‒40.95 mV), and homogeneous droplet sizes were observed for the SPI-SA-200 emulsion. The present study details a practical method to prepare desirable emulsifiers for food processing by controlling the Maillard reaction and improving the functionality of SPI.
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9

Suseno, Rahayu, Nurheni Sri Palupi, and Endang Prangdimurti. "Alergenisitas Sistem Glikasi Isolat Protein Kedelai-Fruktooligosakarida (Allergenicity Properties of Soy Protein Isolate-Fructooligosaccaride Glycation Systems)." Agritech 36, no. 4 (February 25, 2017): 450. http://dx.doi.org/10.22146/agritech.16770.

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Food allergy is an immunological response caused by allergens contained in food. Soybean is one of the eight kinds of food products that can cause allergies. Genetically modified food crops that are most widely produced worldwide is soybean (47 % worldwide). Genetically Modified Organisms (GMO) products is concerned may increase the allergenicity of the product. The aims of the research were to study the allergenicity of GMO and non-GMO Soy Protein Isolates (SPI) and the glycation effect to allergenicity of SPI. GMO and non-GMO SPI were glycated with fructooligosaccharides (FOS) through the Maillard reaction in liquid systems. Allergenicity was determined qualitatively using immunoblotting and quantitatively using Enzyme-Linked Immunosorbent Assay (ELISA). The glycation degree of GMO and non-GMO SPI can increase up to 75.03 % and 73.50 % in the liquid system. There were 9 protein allergens in GMO soybean and 8 protein allergens in non-GMO soybean. The glycation reaction could reduce protein allergens in GMO and non-GMO SPI up to 91.69 % and 87.07 %.ABSTRAKAlergi pangan merupakan sebuah respon imunologis yang disebabkan oleh alergen yang terdapat pada pangan. Kacang kedelai merupakan satu dari delapan jenis bahan pangan yang sering menyebabkan alergi. Tanaman pangan hasil rekayasa genetika (GMO) yang banyak diproduksi di dunia adalah kacang kedelai yaitu sekitar 47 %. Produk GMO dikhawatirkan dapat meningkatkan alergenisitasnya. Penelitian ini bertujuan untuk mempelajari tinggat alergenisitas antara Isolat Protein Kedelai (IPK) GMO dan non-GMO serta pengaruh glikasi terhadap alergenisitas IPK. IPK GMO dan non-GMO diglikasi dengan fruktooligosakarida melalui reaksi Maillard dengan sistem cair. Alergenisitas diukur secara kualitatif menggunakan immunobloting dan secara kuantitatif menggunakan Enzyme-Linked Immunosorbent Assay (ELISA). Peningkatan derajat glikasi IPK GMO dan non-GMO pada sistem cair masing-masing memperlihatkan hasil 75,03 % dan 73,50 %. Terdapat 9 protein alergen pada kacang kedelai GMO dan 8 protein alergen pada kacang kedelai non-GMO. Reaksi glikasi dapat mengurangi alergen pada kacang kedelai GMO dan non-GMO hingga 91,69% dan 87,07%.
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10

Wang, Xi Bo, Ying Hua Zhang, and Lian Zhou Jiang. "Improvement of Emulsifying Properties of Soybean Protein Isolate through Glycosylation Modification." Advanced Materials Research 781-784 (September 2013): 1495–99. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1495.

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In order to improve EAI and ESI of Soybean protein isolate (SPI), Glycosylation modification was studied by adding lactose and the operation conditions for modification were established by single factor experiment. On the basis, Box-Behnken model was used to optimize technological conditions, test and analyze the EAI and ESI of modified products under various conditions. The best glycosylation modification was as follows: the augmenter of lactose was 6.9%, reaction temperature was 70.5°C, reaction time was 38.6h, and the EAI and ESI could achieve 0.754 and 24.00 which was 2.32 and 2.67 times of the unmodified SPI. The experiment proved that the modification technology can effectively increase EAI and ESI of SPI.
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11

Lu, Yan, Xue Gang Luo, Xiao Yan Lin, and Chi Zhang. "Graft Copolymerization of Soybean Protein Isolated and Methyl Acrylate as a New Thermoplastic Material." Advanced Materials Research 221 (March 2011): 644–48. http://dx.doi.org/10.4028/www.scientific.net/amr.221.644.

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New thermoplastic soy protein isolated (SPI) and methyl acrylate (MA) copolymers (T-SPI-g-MA) were prepared using graft copolymerization and initiated with ammonium persulfate (APS). The reaction conditions such as initiator concentration and temperature on the graft percentage (GP) were investigated. The single factor experimental showed that the optimal conditions for grafting of 15g SPI were: 4 g initiator of APS, 60 mL monomer of MA and in 250 mL 2M urea aqueous solution at 70 °C for 3 hours. The products were characterized by means of FT-IR and DSC. The results indicated that the monomer was grafted successfully on SPI and the T-SPI-g-MA had a glass transition at 22 °C.
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12

Ao, Le, Panhang Liu, Annan Wu, Jing Zhao, and Xiaosong Hu. "Characterization of Soybean Protein Isolate-Food Polyphenol Interaction via Virtual Screening and Experimental Studies." Foods 10, no. 11 (November 16, 2021): 2813. http://dx.doi.org/10.3390/foods10112813.

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(1) Background: Protein–polyphenol interactions have been widely studied regarding their influence on the properties of both protein and the ligands. As an important protein material in the food industry, soybean protein isolate (SPI) experiences interesting changes through polyphenols binding. (2) Methods: In this study, a molecular docking and virtual screening method was established to evaluate the SPI–polyphenol interaction. A compound library composed of 33 commonly found food source polyphenols was used in virtual screening. The binding capacity of top-ranking polyphenols (rutin, procyanidin, cyanidin chloride, quercetin) was validated and compared by fluorescence assays. (3) Results: Four out of five top-ranking polyphenols in virtual screening were flavonoids, while phenolic acids exhibit low binding capacity. Hydrogen bonding and hydrophobic interactions were found to be dominant interactions involved in soybean protein–polyphenol binding. Cyanidin chloride exhibited the highest apparent binding constant (Ka), which was followed by quercetin, procyanidin, and rutin. Unlike others, procyanidin addition perturbed a red shift of SPI fluorescence, indicating a slight conformational change of SPI. (4) Conclusions: These results suggest that the pattern of SPI–polyphenol interaction is highly dependent on the detailed structure of polyphenols, which have important implications in uncovering the binding mechanism of SPI–polyphenol interaction.
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13

Chen, Dongxia, Yuheng Liu, Jia Li, Xiaozhen Sun, Jiadong Gu, Yang He, Hui Ci, Liankui Wen, Hansong Yu, and Xiuying Xu. "Effect of Soybean Protein Isolate-7s on Delphinidin-3-O-Glucoside from Purple Corn Stability and Their Interactional Characterization." Foods 11, no. 7 (March 22, 2022): 895. http://dx.doi.org/10.3390/foods11070895.

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Anthocyanins are abundant in purple corn and beneficial to human health. Soybean protein isolate-7s (SPI-7s) could enhance the stability of anthocyanins. The stable system of soybean protein isolate-7s and delphinidin-3-O-glucoside complex (SPI-7s-D3G) was optimized using the Box–Behnken design at pH 2.8 and pH 6.8. Under the condition of pH 2.8, SPI-7s effectively improved the sunlight-thermal stabilities of delphinidin-3-O-glucoside (D3G). The thermal degradation of D3G conformed to the first order kinetics within 100 min, the negative enthalpy value and positive entropy value indicated that interaction was caused by electrostatic interaction, and the negative Gibbs free energy value reflected a spontaneous interaction between SPI-7s and D3G. The interaction of SPI-7s-D3G was evaluated by ultraviolet visible spectroscopy, circular dichroism spectroscopy and fluorescence spectroscopy. The results showed that the maximum absorption peak was redshifted with increasing the α-helix content and decreasing the β-sheet contents, and D3G quenched the intrinsic fluorescence of SPI-7s by static quenching. There was one binding site in the SPI-7s and D3G stable system. The secondary structure of SPI-7s had changed and the complex was more stable. The stabilized SPI-7s-D3G will have broad application prospects in functional foods.
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14

Ohta, Satoshi, Masashi Asanoma, Nao Irie, Nobuhiko Tachibana, and Mitsutaka Kohno. "Soy Phospholipids Exert a Renoprotective Effect by Inhibiting the Nuclear Factor Kappa B Pathway in Macrophages." Metabolites 12, no. 4 (April 6, 2022): 330. http://dx.doi.org/10.3390/metabo12040330.

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Complications associated with chronic kidney disease (CKD), which involves kidney inflammation, are a major health problem. Soy protein isolate (SPI) reportedly inhibits CKD exacerbation; however, its detailed action mechanism remains obscure. Therefore, the role of the polar lipid component of SPI in suppressing inflammation was investigated. Zucker fatty rats were divided into three groups and fed a diet containing casein, SPI, or casein + SPI ethanol extract (SPIEE) for 16 weeks. The isoflavones and phospholipids of SPIEE were evaluated for their anti-inflammatory effects. Rats in the SPI and casein + SPIEE groups showed reduced levels of the urinary N-acetyl-β-d-glucosaminidase and renal IL-1β mRNA (an inflammatory marker) compared with those in the casein group. In proximal tubular cells, genistein significantly inhibited monocyte chemoattractant protein-1 (MCP-1) expression induced by an IL-1β stimulus. In macrophages, soybean phospholipids suppressed lipopolysaccharide-induced IL-1β gene expression by inhibiting the phosphorylation of inhibitor κB and p65. Phosphatidylinositol (PI) was found to be essential for inhibition of IL-1β expression. SPIEE inhibited the exacerbation of kidney disease. Genistein and soybean phospholipids, especially soybean-specific phospholipids containing PI, effectively inhibited the inflammatory spiral in vitro. Hence, daily soybean intake may be effective for inhibiting chronic inflammation and slowing kidney disease progression.
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15

Zeng, Nian, Jian Jun Xie, and Chu Ding. "Properties of the Soy Protein Isolate/PVAc Latex Blend Adhesives." Advanced Materials Research 550-553 (July 2012): 1103–7. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1103.

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Soybean proteins have shown great potential for use as renewable, environmentally friendly adhesives. In this research, poly(vinyl acetate)(PVAc) latex and some auxiliary agent were used to modify soy protein isolate(SPI). The chemical microstructure of the adhesives was obtained by means of Fourier transform infrared spectrometry (FTIR). The influence factors of the bonding strength and the water resistance of SPI adhesive were studied by different mass ratios of the SPI and PVAc latex, the blending time and the crosslink time. A better synthesis condition is as follow, the mass concentration of SPI is 13%; the mass concentrations of urea, PVAc latex and the crosslinker is 6%, 11.1% and 1.5%, respectively(relative to the total mass of SPI and water), and the crosslink time is 1.5h. The thermal properties are studied and the mechanism is discussed.
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16

Wei, Yunxiao, Ze’en Huang, Zuolong Yu, Chao Han, and Cairong Yang. "Preparation and Properties of Fractionated Soybean Protein Isolate Films." Materials 14, no. 18 (September 20, 2021): 5436. http://dx.doi.org/10.3390/ma14185436.

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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.
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17

Sui, Xiao Nan, Lian Zhou Jiang, Yang Li, and Wen Liu. "Antioxidant Activity of Soybean Peptides." Advanced Materials Research 233-235 (May 2011): 854–65. http://dx.doi.org/10.4028/www.scientific.net/amr.233-235.854.

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This experiment contrasted the hydrolytic effect of SPI among the six different proteolytic ferments and the Alcalase basic protein which can produce the best antioxygen peptide, the optimization technology condition of hydrolytic SPI determined by orthogonally experimentation: concentration of substrate 7.0%, the dozes of enzyme 9000U/g substrate, temperature 52.5°C, pH 8.5, the reaction time 5h. The antioxygen activity of hydrolysis product is researched from the capability of cleaning OH·, the capability of cleaning O2-· and the capability of inhibiting ROO·. After hydrolyze of 5h, the OH· inhibition ratio of the production is 36.43%, the activity of cleaning O2-· of the production is 317.73U/g, the ROO· inhibition ratio of the production is 46.24%.
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18

Wang, Chenxiao, Hao Yin, Yanyun Zhao, Yan Zheng, Xuebing Xu, and Jin Yue. "Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt." Foods 10, no. 3 (March 20, 2021): 667. http://dx.doi.org/10.3390/foods10030667.

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This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.
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19

Zhao, Fei, Daofang Zhang, Xiangyang Li, and Haizhou Dong. "High-Pressure Homogenization Pretreatment before Enzymolysis of Soy Protein Isolate: the Effect of Pressure Level on Aggregation and Structural Conformations of the Protein." Molecules 23, no. 7 (July 19, 2018): 1775. http://dx.doi.org/10.3390/molecules23071775.

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The high-pressure homogenization (HPH) treatment of soybean protein isolate (SPI) before enzymatic hydrolysis using bromelain was investigated. Homogenization pressure and cycle effects were evaluated on the enzymatic degree of hydrolysis and the antioxidant activity of the hydrolysates generated. The antioxidant activity of SPI hydrolysates was analyzed by 1,1-dipheny-2-picrylhydrazyl (DPPH). The sizes and structures of the SPI-soluble aggregate after HPH treatment were analyzed using dynamic and static laser light scattering. The changes in the secondary structure, as measured by Fourier transform infrared spectroscopy (FTIR) and the macromorphology of SPI, were measured by scanning electron microscope (SEM). These results suggested that the HPH treatment (66.65%) could increase the antioxidant activities of the SPI hydrolysates compared with the control (54.18%). SPI hydrolysates treated at 20 MPa for four cycles obtained higher DPPH radical-scavenging activity than other samples. The control was predicted to be a hard sphere, and SPI treatment at 10 MPa was speculated to be Gaussian coil, polydisperse, and then the high-pressure treated SPI became a hollow sphere. Changes in the secondary structures showed protein aggregate formation and rearrangements. The image of SPI varied from a globular to a clump structure, as observed by the SEM. In conclusion, combining HPH treatment and enzymolysis could be an effective way to improve the antioxidant activity of the SPI.
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20

Daliri, Eric Banan-Mwine, Fred Kwame Ofosu, Ramachandran Chelliah, Jong-Hak Kim, and Deog-Hwan Oh. "Development of a Soy Protein Hydrolysate with an Antihypertensive Effect." International Journal of Molecular Sciences 20, no. 6 (March 25, 2019): 1496. http://dx.doi.org/10.3390/ijms20061496.

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In this study, we combined enzymatic hydrolysis and lactic acid fermentation to generate an antihypertensive product. Soybean protein isolates were first hydrolyzed by Prozyme and subsequently fermented with Lactobacillus rhamnosus EBD1. After fermentation, the in vitro angiotensin-converting enzyme (ACE) inhibitory activity of the product (P-SPI) increased from 60.8 ± 2.0 % to 88.24 ± 3.2 %, while captopril (a positive control) had an inhibitory activity of 94.20 ± 5.4 %. Mass spectrometry revealed the presence of three potent and abundant ACE inhibitory peptides, PPNNNPASPSFSSSS, GPKALPII, and IIRCTGC in P-SPI. Hydrolyzing P-SPI with gastrointestinal proteases did not significantly affect its ACE inhibitory ability. Also, oral administration of P-SPI (200 mg/kg body weight) to spontaneous hypertensive rats (SHRs) for 6 weeks significantly lowered systolic blood pressure (−19 ± 4 mm Hg, p < 0.05) and controlled body weight gain relative to control SHRs that were fed with physiological saline. Overall, P-SPI could be used as an antihypertensive functional food.
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21

Ovando, Emilio, Lucio Rodríguez-Sifuentes, Luz María Martínez, and Cristina Chuck-Hernández. "Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept." Applied Sciences 12, no. 6 (March 18, 2022): 3113. http://dx.doi.org/10.3390/app12063113.

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Defatted soybean flour is generated during the oil extraction process of soybean, and it has a protein content of ~50%. On the other hand, an alkaline solution of NaOH is produced during the electrolysis process of NaCl in a novel method used to make a potent disinfectant/antiseptic (HOCl). In the present work, we suggest using these two products to produce soy protein isolate (SPI), aiming to create an industrial symbiosis. A Box–Behnken experimental design was executed, and a surface response analysis was performed to optimize temperature, alkaline solution, and time used for SPI extraction. The SPI produced at optimal conditions was then characterized. The experimental results fit well with a second-order polynomial equation that could predict 93.15% of the variability under a combination of 70 °C, alkaline solution 3 (pH 12.68), and 44.7 min of the process. The model predicts a 49.79% extraction yield, and when tested, we obtained 48.30% within the confidence interval (46.66–52.93%). The obtained SPI was comparable in content and structure with a commercial SPI by molecular weight and molecular spectroscopy characterization. Finally, the urease activity (UA) test was negative, indicating no activity for trypsin inhibitor. Based on the functional properties, the SPI is suitable for food applications.
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22

Wei, Ningsi, Murong Liao, Kaijie Xu, and Zhiyong Qin. "High-performance soy protein-based films from cellulose nanofibers and graphene oxide constructed synergistically via hydrogen and chemical bonding." RSC Advances 11, no. 37 (2021): 22812–19. http://dx.doi.org/10.1039/d1ra02484a.

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23

Zheng, Xi Qun, Jing Jing Lu, Xiao Lan Liu, and Zhi Sheng Liu. "Functional Characters of Corn Steeping Water Protein Concentrate." Advanced Materials Research 647 (January 2013): 607–11. http://dx.doi.org/10.4028/www.scientific.net/amr.647.607.

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The functional properties of corn steeping water protein concentrated (CSWPC) were investigated, and compared with soybean protein isolated (SPI). The results showed that the emulsifying capacity and viscosity of CSWPC were slightly lower than that of SPI, but the emulsifying stability, foaming property, foaming stability, gelatinization and oil absorption of CSWPC were better than that of SPI. The CSWPC showed better emulsifying capacity and stability at protein concentration of 1-3%、NaCl concentration of 0.15-0.3mol/L under alkali environment. The gelatinization of CSWPC got better with the increase of concentration of CSWPC. The foaming property was increased with the increase of sucrose concentration, but the foaming stability was decreased with the increase of sucrose concentration. The oil absorption capacity was increased slightly with the increase of temperature.
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24

Zhao, Fei, Xuemei Liu, Xiuzhen Ding, Haizhou Dong, and Wentao Wang. "Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy Protein Isolate." Molecules 24, no. 20 (October 9, 2019): 3637. http://dx.doi.org/10.3390/molecules24203637.

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The objective of this study was to investigate the effects of different high-intensity ultrasonication (HIU) pretreatment on the structure and properties of soybean protein isolate (SPI) as well as enzymatic hydrolysis of SPI by bromelain and antioxidant activity of hydrolysates. The HIU-treated SPI fractions showed a decrease in the proportion of α-helices and β-turns and an increase in the content of β-sheets and random coils based on Fourier-transform infrared spectroscopy. Near-infrared spectra and fluorescence spectra analyses provided support for the changes in secondary and tertiary structures of SPI after ultrasound treatment. The particle size of SPI decreased from 217.20 nm to 141.23 nm and the absolute zeta potential increased. Scanning electron microscopy showed that HIU treatment changed apparent morphology. Dynamic and static light scattering of ultrasonicated samples showed that SPI structure had changed from hard-sphere to hollow-sphere or polydisperse and monodisperse gaussian coils. HIU pretreatment significantly increased the hydroxyl-radical scavenging and the degree of hydrolysis of the SPI hydrolysates.
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25

Wang, Zhongjiang, Yang Li, Lianzhou Jiang, Baokun Qi, and Linyi Zhou. "Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment." Journal of Chemistry 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/475389.

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This study investigated relationship between secondary structure and surface hydrophobicity of soy protein isolate (SPI) subjected to a thermal treatment at 70~90°C. Heat denaturation increased the surface hydrophobicity and surface hydrophobicity decreased as aggregate formed. Heat caused an increase in the relative amount ofα-helix structures and an overall decrease in the amount ofβ-sheet structures when compared with nontreated SPI. The relative amounts of secondary structures varied with time, temperature, and intensity of heat treatment applied. Theβ-sheet structure was most important for its significant role in denaturation of 7S globulin and following formed aggregates and even in denaturation of 11S globulin. The amount ofβ-sheet structure in SPI had an inverse correlation with the surface hydrophobicity when the temperature was kept below 90°C. Besides,β-turn structure increased asβ-7S/B-11S aggregate formated.
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26

Cao, Jia, Xiaohong Tong, Mengmeng Wang, Tian Tian, Sai Yang, Mingyue Sun, Bo Lyu, Xinru Cao, Huan Wang, and Lianzhou Jiang. "Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties." Foods 11, no. 6 (March 9, 2022): 790. http://dx.doi.org/10.3390/foods11060790.

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The effects of sodium alginate (SA) and pH value on the formation, structural properties, microscopic morphology, and physicochemical properties of soybean protein isolate (SPI)/SA microparticles were investigated. The results of ζ-potential and free sulfhydryl (SH) content showed electrostatic interactions between SPI and SA, which promoted the conversion of free SH into disulfide bonds within the protein. The surface hydrophobicity, fluorescence spectra, and Fourier transform infrared spectroscopy data suggested that the secondary structure and microenvironment of the internal hydrophobic groups of the protein in the SPI/SA microparticles were changed. Compared with SPI microparticles, the surface of SPI/SA microparticles was smoother, the degree of collapse was reduced, and the thermal stability was improved. In addition, under the condition of pH 9.0, the average particle size of SPI/SA microparticles was only 15.92 ± 0.66 μm, and the distribution was uniform. Rheological tests indicated that SA significantly increased the apparent viscosity of SPI/SA microparticles at pH 9.0. The maximum protein solubility (67.32%), foaming ability (91.53 ± 1.12%), and emulsion activity (200.29 ± 3.38 m2/g) of SPI/SA microparticles occurred at pH 9.0. The application of SPI/SA microparticles as ingredients in high-protein foods is expected to be of great significance in the food industry.
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27

Xun, Ni, Gao, Zhang, Gu, and Huo. "Construction of Polymer Electrolyte Based on Soybean Protein Isolate and Hydroxyethyl Cellulose for a Flexible Solid-State Supercapacitor." Polymers 11, no. 11 (November 17, 2019): 1895. http://dx.doi.org/10.3390/polym11111895.

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Supercapacitors are a very active research topic. However, liquid electrolytes present several drawbacks on security and packaging. Herein, a gel polymer electrolyte was prepared based on crosslinked renewable and environmentally friendly soybean protein isolate (SPI) and hydroxyethyl cellulose (HEC) with 1.0 mol L−1 Li2SO4. Highly hydrophilic SPI and HEC guaranteed a high ionic conductivity of 8.40 × 10−3 S cm−1. The fabricated solid-state supercapacitor with prepared gel polymer electrolyte exhibited a good electrochemical performance, that is, a high single electrode gravimetric capacitance of 91.79 F g−1 and an energy density of 7.17 W h kg−1 at a current density of 5.0 A g−1. The fabricated supercapacitor exhibited a flexible performance under bending condition superior to liquid supercapacitor and similar electrochemical performance at various bending angles. In addition, it was proved by an almost 100% cycling retention and a coulombic efficiency over 5000 charge–discharge cycles. For comparison, supercapacitors assembled with commercial aqueous PP/PE separator, pure SPI membrane, and crosslinked SPI membrane were also characterized. The obtained gel polymer electrolyte based on crosslinked SPI and HEC may be useful for the design of advanced polymer electrolytes for energy devices.
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28

Tan, Li, Pengzhi Hong, Ping Yang, Chunxia Zhou, Dinghao Xiao, and Tanjun Zhong. "Correlation Between the Water Solubility and Secondary Structure of Tilapia-Soybean Protein Co-Precipitates." Molecules 24, no. 23 (November 27, 2019): 4337. http://dx.doi.org/10.3390/molecules24234337.

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The secondary structure of a protein has been identified to be a crucial indicator that governs its water solubility. Tilapia protein isolate (TPI), soybean protein isolate (SPI), and tilapia-soybean protein co-precipitates (TSPC3:1, TSPC2:1, TSPC1:1, TSPC1:2, and TSPC1:3) were prepared by mixing tilapia meat and soybean meal at different mass ratios. The results demonstrated that the water solubility of TSPCs was significantly greater than that of TPI (p <0.05). The changes in ultraviolet–visible and near-ultraviolet circular dichroism spectra indicated that the local structure of TSPCs was different from that of TPI and SPI. Fourier transform infrared Spectroscopy revealed the co-existence of TPI and SPI structures in TSPCs. The secondary structures of TSPCs were predominantly α-helix and β-sheet. TSPC1:1 was unique compared to the other TSPCs. In addition, there was a good correlation between the water solubility and secondary structure of TSPCs, in which the correlation coefficients of α-helix and β-sheet were −0.964 (p <0.01) and 0.743, respectively. TSPCs displayed lower α-helix contents and higher β-sheet contents compared to TPI, which resulted in a significant increase in their water solubility. Our findings could provide insight into the structure–function relationship of food proteins, thus creating more opportunities to develop innovative applications for mixed proteins.
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Junfu, Fan, Li Junsheng, Wang Bixuan, Zhong Xin, Huang Guoxia, Yan Liujuan, and Ren Xiane. "The effect on the surface activity and the structure of SPI caused by cleavage of disulfide bonds and by subsequent glucose modification." Cellular Polymers 38, no. 1-2 (January 2019): 31–44. http://dx.doi.org/10.1177/0262489319843645.

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The main purpose of this study was to investigate the effects on the molecular structure and the properties of soybean proteins isolate (SPI) after two modifications: (1) peracetic acid oxidative cleavage of its disulfide bonds and (2) the subsequent addition of covalently bonded glucose to the SPI containing the cleaved disulfide bonds. An appropriate amount of peracetic acid will be capable of enhancing the surface properties of SPI significantly; however, excessive oxidation can obtain undesirable results. When the concentration of peracetic acid was 0.4%, following by 35.5% of the disulfide bond cleavage, compared with those of natural SPI, the foaming capacity (FC), foaming stability (FS), emulsifying capacity (EC), and emulsifying stability (ES) of oxidized-SPI were increased by 82.0%, 65.8%, 58.5%, and 41.5%, respectively. The surface activity of oxidized-SPI could be promoted by glucose modification, and the FC, FS, EC, and ES of oxidized-SPI have further risen to 146.8%, 96.0%, 131.4%, and 40.3%, respectively, after the further glucose modification. Particle size measurements showed bimodality for the SPI that was modified with glucose with a portion of smaller sizes seen. Fluorescence spectroscopy and circular dichroism measurements demonstrate that extensibility increases; flexibility is enhanced; and glycosylation occurs more readily due to the oxidation of SPI. When grafted with glucose, these oxidized soybean protein products produce more ideal foaming and display better emulsification properties.
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30

Agustini, T. A., W. Nurohman, D. P. K. Raharjo, I. Wijayanti, D. Romadhon, Widayat, and M. Suzery. "Physicochemical characteristic of modified edible film made from gelatine of sea bass (Lates calcarifer) residue with palmitic acid and soybean protein isolate treatment." Food Research 5, no. 5 (September 26, 2021): 157–66. http://dx.doi.org/10.26656/fr.2017.5(5).626.

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The use of fish waste as raw material in producing gelatin becomes important when it is related to the halal perspective. Sea bass skin contains high protein, especially collagen protein which can be used as the main component of edible film. An edible film made from gelatin of fish skin usually lacks water vapour transmission due to its hydrophilic properties. Modification of formula in producing an edible film from fish gelatin with the addition of lipid such palmitic acid (PA treatment) and soybean protein isolate (SPI treatment) can affect the characteristics of the edible film resulted. This study was aimed to evaluate the chemical (solubility, water vapour permeability) and physical characteristics (thickness, tensile strength, per cent elongation, SEM) of an edible film made from gelatin with the addition of palmitic acid and soybean protein isolate with different concentration. The results showed that edible films with SPI addition yield the best film thickness (<2.5 mm) while PA addition resulted in better tensile strength of the films (>3.92 MPa) according to the Japanese Industrial Standard. The per cent elongation of both films with PA (21.3-34.44%) and SPI (36.06-117.53%) addition decreased with increasing concentration, but SPI generally gave higher elongation compared to PA. The addition of SPI gave lower solubility and higher water vapour transmission values compared to PA, however, the addition of 4.5% of PA gave the lowest water vapour transmission (5.416 g/m2 h). Therefore, the best treatment in this study was concluded to be 4% of SPI addition based on the best thickness, per cent elongation, water vapour transmission and solubility results.
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31

Yu, Lei, Guang Yu Yan, and John Beattie. "Effects of Complex Enzymes Modification on Functional Properties of Soybean Protein Isolate Based on Orthogonal Experiment." Materials Science Forum 980 (March 2020): 144–53. http://dx.doi.org/10.4028/www.scientific.net/msf.980.144.

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Soybean protein isolate (SPI) is widely used in food industry because of its high protein nutritional function and good functional characteristics. However, due to the effect of amino acid composition and spatial structure on natural protein, its practical application is greatly limited. So it needs to be properly modified to meet the needs of production. In this study, SPI was used as substrate to explore the most suitable modification conditions by using complex enzymes (flavor protease, neutral protease, alkaline enzyme and transglutaminase) enzymolysis and then TG enzyme cross linking, in order to obtain SPI products with both solubility and gel as a special protein isolate for surimi products. The results show that: through the single factor experiment and orthogonal experiment, the optimized conditions of gel strength were determined: flavor protease: neutral protease: alkaline enzyme 1:1:2, pH 7, enzymolysis temperature 45°C, enzymolysis time 30 min. The optimized conditions of solubility: flavor protease: neutral protease: alkaline enzyme 1:2:2, pH 7, enzymolysis temperature 55°C, enzymolysis time 60 min. The result of orthogonal experiment: the optimized conditions was that flavor protease: neutral protease: alkaline enzyme 1:1:2, pH 7, enzymolysis temperature 55°C, enzymolysis time 60 min. The gel strength of products was 35.45 g, decreased 5.33% with control; Solubility was 36.24%, increased 54.01% with control. The modified SPI has excellent gel and solubility, and can be further applied to surimi products industry. And the results of this study provide a theoretical basis for its further application in surimi products.
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32

Deng, Xue, Zhigang Wu, Bengang Zhang, Hong Lei, Jiankun Liang, Lifen Li, Yuan Tu, De Li, and Guoming Xiao. "A New Wood Adhesive Based on Recycling Camellia oleifera Cake-Protein: Preparation and Properties." Materials 15, no. 5 (February 23, 2022): 1659. http://dx.doi.org/10.3390/ma15051659.

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In order to improve the initial viscosity and stability of Camellia oleifera cake-protein adhesive, Camellia oleifera cake-protein was blended with defatted soybean protein (DSP), soybean protein isolate (SPI), and casein, followed by adhesive preparation through degradation and crosslinking methods. The performance of Camellia oleifera cake-protein adhesive was investigated by Fourier transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), scanning electron microscopic (SEM), and thermogravimetric (TG) and X-ray diffraction (XRD). The results showed that DSP, SPI, and casein likely promoted the effective degradation of Camellia oleifera cake-protein, and, thus, more active groups were formed in the system, accompanied by more reactivity sites. The prepared adhesive had a lower curing temperature, and higher initial viscosity and stability, but the storage time was shortened. Moreover, DSP, SPI, and casein, themselves, were degraded into peptide chains with lower molecular weights; thus, improving the overall flexibility of the adhesive, facilitating a better elastic contact and regular array between crosslinking products, and further strengthening the crosslinked structure and density of the products. After curing, a compact and coherent reticular structure was formed in the adhesive layer, with both bonding strength and water resistance being significantly improved. According to the results obtained, the next step will be to study the DSP-modified Camellia oleifera cake-protein adhesive in depth.
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33

Xun, Qian Nan, Qiao Lei, Jian Qiang Bao, and Zhi Ying Huang. "Effect of Protein Variety on Properties of Gelatin Edible Films." Applied Mechanics and Materials 365-366 (August 2013): 1040–45. http://dx.doi.org/10.4028/www.scientific.net/amm.365-366.1040.

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Influences of whey protein isolate (WPI), sodium caseinate (NaCas) and soybean protein isolate (SPI) on gelatin (GA) film properties were investigated by comparing with common plastic films. The results suggested that WPI and NaCas caused tensile strength (TS) of GA film increasing from 6.38MPa to 7.17MPa,7.52MPa; water vapor permeability (WVP) decreasing from 18.46*10-13g m-1 s-1 Pa-1 to 17.92*10-13g m-1 s-1,16.46*10-13g m-1 s-1; and resulted in oxygen transmission rate (O2TR) decreasing from 128.315cm3m-2d-10.1MPa-1 to 37.352 cm3m-2d-10.1MPa-1, 38.129 cm3m-2d-10.1MPa-1.WVP of GA films increased 13.2% and O2TR decreased 4.1% as the addition of SPI. NaCas-GA composite films was the optimal group which had significant advantage on Ts, optical properties and barrier properties.
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34

Feng, Bin, Di Wang, Yuhui Li, Junpeng Qian, Chenlei Yu, Mingsi Wang, Danni Luo, and Shuangying Wei. "Mechanical Properties of a Soy Protein Isolate–Grafted–Acrylate (SGA) Copolymer Used for Wood Coatings." Polymers 12, no. 5 (May 15, 2020): 1137. http://dx.doi.org/10.3390/polym12051137.

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Changing demands have led to rapidly growing interest in the modification of waterborne wood coatings. To improve the performance of a polyacrylate wood coating, especially the strength, hardness, and abrasion resistance of the film, a soy protein isolate–grafted–acrylate (SGA) copolymer was prepared in an aqueous solution with ammonium persulfate (APS) as an initiator and sodium pyrosulfite (SPS) as an unfolding agent for the soybean protein isolate (SPI). The emulsion was characterized using transmission electron microscopy, Fourier-transform infrared spectroscopy (FTIR), and a particle size analyzer. Furthermore, the mechanical properties of the film, including the tensile strength, elastic modulus, elongation at break, and pencil hardness, were measured. The results showed that the glass transition temperature of the polyacrylic resin decreased to 35 °C after the SPI grafting. The elastic modulus of the film increased from 0.317 to 46.949 MPa, and the elongation at break decreased from 453.133% to 187.125% as the addition of SPI varied from 0 to 4 g, respectively. The pencil hardness of the wood coating increased from HB to 3H. This paper proposes a feasible route for the utilization of SPI for wood coatings.
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35

Sukamto, Sukamto, Jemi Arrohman, and Sudiyono Sudiyono. "Substitusi terigu dengan tepung jagung dan tapioka dalam pembuatan mie instan protein tinggi: kajian dari penambahan soy protein isolate (SPI) dan Na-alginat." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 2 (August 8, 2020): 108–17. http://dx.doi.org/10.35891/tp.v11i2.2165.

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The use of vegetable protein has been developed to increase the protein content of instant noodles. Indonesia is one of the countries that consumes noodles in second place after China. These conditions led to an increase in wheat imports. In an effort to increase the protein content in instant noodles and also reduce the need for wheat, alternative local raw materials are needed to substitute wheat flour. The aim of the study was to utilize tapioca and corn flour as a substitute for wheat flour in the manufacture of instant noodles, which added soybean protein isolate (SPI) and Na-alginate to increase protein content and physical properties. Factorial randomized block design (RBD) was used in this research, factor I was SPI and factor II Na-alginate. The treatment was repeated 3 times. The observational variations were analyzed for variance and continued with the tukey test with α≤ 5% if there was significant. The results showed that the addition of SPI 30% and Na-alginate up to 0.2% increased the protein content of instant noodles to 31.36 ± 0.39% - 34.44 ± 0.34%, water absorption for 5 minutes of cooking was 147 %, cooking time 6.16 ± 0.22 minutes. Overall, the instant noodle is in the category of rather like to like the taste, aroma, color, and texture. Composite flour (corn flour and tapioca) can substitute 50% of wheat flour to produce the instant noodles. The protein contain is 34.44 %, with a contribution of 30% SPI and Na-alginate 0.2%.
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36

Fasolin, Luiz Henrique, and Rosiane Lopes da Cunha. "Soursop juice stabilized with soy fractions: a rheologial approach." Food Science and Technology 32, no. 3 (July 10, 2012): 558–67. http://dx.doi.org/10.1590/s0101-20612012005000072.

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The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.
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37

Arai, Yuya, Katsuyoshi Nishinari, and Takao Nagano. "Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method." Foods 10, no. 2 (February 6, 2021): 348. http://dx.doi.org/10.3390/foods10020348.

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Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treated okara improve the gel-forming ability of soybean proteins. Here, the suspensions of 2 wt% okara were treated with WG for different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five-time WG-treated okara homogeneously dispersed in water after 24 h, whereas untreated okara did not. The breaking stress, strain, and water holding capacity of soybean protein isolate (SPI) gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. The breaking stress and strain of SPI gels to which different concentrations of the five-time WG-treated okara were added also increased with increasing concentrations of WG-treated okara. These results suggest that NC technology can improve the physicochemical properties of okara and are useful in the development of protein gel-based foods.
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38

Wang, Zejun, Kangqi Sun, Yufeng He, Pengfei Song, Dawei Zhang, and Rongmin Wang. "Preparation of hydroxyapatite-based porous materials for absorption of lead ions." Water Science and Technology 80, no. 7 (October 1, 2019): 1266–75. http://dx.doi.org/10.2166/wst.2019.370.

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Abstract In this paper, soybean protein isolate (SPI) was used as template, hydroxyapatite was crystallized on protein chains of SPI by in-situ synthesis, then the obtained inorganic HA/biopolymer SPI composite (HA@SPI) was calcined at suitable temperature, which afforded a novel hydroxyapatite-based porous materials (HApM). The results indicated that the product showed a porous morphology structure and excellent absorption performance for Pb2+. HApM maximum removal of lead was attained (96.25%) at an initial pH value of 7.4, temperature of 25 °C and contact time of 30 min with an initial metal concentration of 60 mg/L. In order to identify composition, structure and functional groups involved in the uptake of Pb2+, Fourier transform infrared spectrometer (FTIR), thermogravimetric analysis (TG), X-ray diffraction (XRD) scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), and Brunauer–Emmett–Teller (BET) analysis were carried out. Therefore, the hydroxyapatite-based porous materials (HApM) is a promising candidate for the treatment of liquid wastes containing toxic Pb2+ metal ion, heavy metal ion antidotes and other related fields.
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39

Abdolgader, R., S. Hasan, and S. Abusalloum. "ISOLATION OF A GLYCININ-RICH PROTEIN FROM DEFATTED SOYBEAN." Journal of Food and Dairy Sciences 32, no. 8 (August 1, 2007): 6417–29. http://dx.doi.org/10.21608/jfds.2007.204637.

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40

Li, Chunwei, Xiankang Fan, Yangying Sun, Changyu Zhou, and Daodong Pan. "Preparation, Morphology and Release of Goose Liver Oil Microcapsules." Foods 11, no. 9 (April 26, 2022): 1236. http://dx.doi.org/10.3390/foods11091236.

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Goose liver oil (GLO) microcapsules were prepared by konjac glucomannan (KGM) and soybean protein isolate (SPI) for the first time as wall materials. The GLO could be effectively encapsulated, with an encapsulation efficiency of 83.37%, when the ratio of KGM to SPI was 2.9:1, the concentration of the KGM-SPI composite gel layer was 6.28% and the ratio of the GLO to KGM-SPI composite gel layer was 1:6. Fourier transform infrared spectroscopy and X-ray diffraction methods showed electrostatic interactions between KGM and SPI molecules and the formation of hydrogen bonds between the GLO and KGM-SPI wall components. The results of scanning electron microscopy showed a smooth spherical surface morphology of the microcapsules with a dense surface and no cracks. The confocal laser scanning microscopy showed that the microcapsules were homogeneous inside and no coalescence occurred. The encapsulated GLO has a significantly higher thermal and oxidative stability compared to free GLO. In the in vitro digestion experiment, 85.2% of the microcapsules could travel through gastric juice, and 75.2% could be released in the intestinal region. These results suggested that microcapsules prepared by KGM-SPI might be used as a carrier for the controlled release of GLO and could microencapsulate various oil-soluble nutrients in food products.
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41

Li, Chunwei, Xiankang Fan, Yangying Sun, Changyu Zhou, and Daodong Pan. "Preparation, Morphology and Release of Goose Liver Oil Microcapsules." Foods 11, no. 9 (April 26, 2022): 1236. http://dx.doi.org/10.3390/foods11091236.

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Goose liver oil (GLO) microcapsules were prepared by konjac glucomannan (KGM) and soybean protein isolate (SPI) for the first time as wall materials. The GLO could be effectively encapsulated, with an encapsulation efficiency of 83.37%, when the ratio of KGM to SPI was 2.9:1, the concentration of the KGM-SPI composite gel layer was 6.28% and the ratio of the GLO to KGM-SPI composite gel layer was 1:6. Fourier transform infrared spectroscopy and X-ray diffraction methods showed electrostatic interactions between KGM and SPI molecules and the formation of hydrogen bonds between the GLO and KGM-SPI wall components. The results of scanning electron microscopy showed a smooth spherical surface morphology of the microcapsules with a dense surface and no cracks. The confocal laser scanning microscopy showed that the microcapsules were homogeneous inside and no coalescence occurred. The encapsulated GLO has a significantly higher thermal and oxidative stability compared to free GLO. In the in vitro digestion experiment, 85.2% of the microcapsules could travel through gastric juice, and 75.2% could be released in the intestinal region. These results suggested that microcapsules prepared by KGM-SPI might be used as a carrier for the controlled release of GLO and could microencapsulate various oil-soluble nutrients in food products.
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42

Kim, Hansol, Jung Yeol Sung, and Beob G. Kim. "PSVII-36 Late-Breaking Abstract: Protein concentrations in basal diets affect metabolizable energy of feed ingredients determined by difference procedure in pigs." Journal of Animal Science 98, Supplement_4 (November 3, 2020): 340–41. http://dx.doi.org/10.1093/jas/skaa278.604.

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Abstract The objective was to investigate the influence of crude protein (CP) concentrations in the basal diet on the metabolizable energy (ME) of feed ingredients determined using the difference procedure in pigs. Twelve barrows (73.7 ± 5.5 kg body weight) individually housed in metabolism crates were used. A low-protein basal diet (LPBD, 7.4% CP) was composed of 97.5% corn as the sole energy source and a high-protein basal diet (HPBD, 14.3% CP) was composed of 78.0% corn and 19.6% soybean meal. Four additional diets were prepared by replacing 20% of the energy sources in the basal diets with full-fat soybean (FFSB, 37.7% CP) or soy protein isolate (SPI, 87.6% CP). The 6 experimental diets were fed to 12 pigs employing a replicated 6 × 4 incomplete Latin square design with 4 periods. Each period was consisted of 4 days of adaptation and 4 days of collection period and the marker-to-marker method was used for fecal collection. Urinary gross energy output was greater (243 vs. 176 kcal/d; P &lt; 0.05) in the HPBD group compared with the LPBD group. While ME in the HPBD was greater (3,418 vs. 3,322 kcal/kg; P &lt; 0.05) than in the LPBD, ME in FFSB diets (3,585 and 3,633 kcal/kg in the LPBD and HPBD group, respectively) and SPI diets (3,537 and 3,537 kcal/kg, respectively) were not different between the 2 basal diet groups. Metabolizable energy of the test ingredients was less (P &lt; 0.05) in pigs fed the HPBD group (4,565 and 4,111 kcal/kg in FFSB and SPI, respectively) compared with pigs fed the LPBD group (4,756 and 4,517 kcal/kg in FFSB and SPI, respectively). In conclusion, as the protein in the basal diet increases, metabolizable energy in a test ingredient determined using the difference procedure decreases mainly due to greater urinary energy output in pigs.
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43

Jin, Hu, Wen Nie, Yansong Zhang, Hongkun Wang, Haihan Zhang, Qiu Bao, and Jiayi Yan. "Development of Environmental Friendly Dust Suppressant Based on the Modification of Soybean Protein Isolate." Processes 7, no. 3 (March 20, 2019): 165. http://dx.doi.org/10.3390/pr7030165.

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Aiming to further improve the dust suppression performance of the dust suppressant, the present study independently develops a new type of biodegradable environmentally-friendly dust suppressant. Specifically, the naturally occurring biodegradable soybean protein isolate (SPI) is selected as the main material, which is subject to an anionic surfactant, i.e., sodium dodecyl sulfonate (SDS) for modification with the presence of additives including carboxymethylcellulose sodium and methanesiliconic acid sodium. As a result, the SDS-SPI cementing dust suppressant is produced. The present study experimentally tests solutions with eight different dust suppressant concentrations under the same experimental condition, so as to evaluate their dust suppression performances. Key metrics considered include water retention capability, cementing power and dust suppression efficiency. The optimal concentration of dust suppressant solution is determined by collectively comparing these metrics. The experiments indicate that the optimal dust suppressant concentration is 3%, at which level the newly developed environmentally-friendly dust suppressant solution exhibits a decent dust suppression characteristic, with the water retention power reaching its peak level, and the corresponding viscosity being 12.96 mPa·s. This performance can generally meet the requirements imposed by coal mines. The peak efficiency of dust suppression can reach 92.13%. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to analyze the dust suppression mechanism of the developed dust suppressant. It was observed that a dense hardened shell formed on the surface of the pulverized coal particles sprayed with the dust suppressant. There is strong cementation between coal dust particles, and the cementation effect is better. This can effectively inhibit the re-entrainment of coal dust and reduce environmental pollution.
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44

Zheng, Nihua, Danni Wu, Ping Sun, Hongguang Liu, Bin Luo, and Li Li. "Mechanical Properties and Fire Resistance of Magnesium-Cemented Poplar Particleboard." Materials 12, no. 19 (September 27, 2019): 3161. http://dx.doi.org/10.3390/ma12193161.

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Magnesium-cemented poplar particleboard (MCPB) is a new environmental inorganic magnesium cementitious composite without formaldehyde release. In this study, soybean flour (SM), silane coupling agent (KH560), soybean protein isolate (SPI), polyethylene glycol (PEG-400), maleic anhydride (MAH), and polyacrylic acid (PAA) were added to MCPB to improve the mechanical properties, waterproofing properties, and flame retardancy. The results show that the SPI group had the best mechanical performance; the modulus of elasticity (MOE) was up to 5192 MPa and exceeded the Chinese national standard GBT 4897-2015 (GBT) by 67.4%, the modulus of rupture (MOR) reached 17.72 MPa and exceeded GBT by 18%. Thickness swelling (TS) after 24-hour immersion was 0.29% and reached the standard of GBT (≤16%). The fire resistance test of MCPB indicated that the KH560 group improved the flame retardancy, the heat release rate (HRR) was 18kW/m2, the total smoke produced (TSP) was 0.192 m2, the total heat release (THR) was 29.71 MJ/kg, which reached the Chinese national standard GBT 8624-2012.
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Chen, Xinyi, Jinxing Li, Antonio Pizzi, Emmanuel Fredon, Christine Gerardin, Xiaojian Zhou, and Guanben Du. "Tannin-furanic foams modified by soybean protein isolate (SPI) and industrial lignin substituting formaldehyde addition." Industrial Crops and Products 168 (September 2021): 113607. http://dx.doi.org/10.1016/j.indcrop.2021.113607.

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46

Zhang, Tinghao, Yalu Yun, Menghui Chu, Xiaowen Bai, Jiawu Sun, Yumeng Zhang, and Lijuan Wang. "Coating of fruit with an edible soybean protein isolate film doped with hydroxypropyl methyl cellulose for improved preservation." BioResources 17, no. 2 (March 17, 2022): 2563–75. http://dx.doi.org/10.15376/biores.17.2.2563-2575.

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Coating a film on the surface of fruits to prolong the shelf life is an often-used method. However, wax coating is not sustainable and environmentally compatible. In this study, soybean protein isolate (SPI) and hydroxypropyl methyl cellulose (HPMC) were dissolved to form a coating solution with glycerin added as a plasticizer. The results showed that the tensile strength (TS) of the films increased from 6.52 to 20.76 MPa and the elongation at break (EAB) decreased from 68.07% to 12.67% when HPMC content increased from 0% to 20%, respectively. The intermolecular forces between the SPI and HPMC molecules made the polymers film-forming and the obtained film more continuous and stronger. The obtained film was tested on grapes and cherry tomatoes, which tightly coated with the film without any cracks. This greatly delayed their deterioration. By comparing the mass loss, total soluble solids, hardness, titratable acids, and pH values, the results showed that the coated grapes and cherry tomatoes exhibited higher freshness than the bare ones. This study fabricated an environmentally friendly coating that could prolong the shelf life of fruits, which will potentially promote the healthy development of the fruit industry.
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Geng, Zhong Hua, En Qi Liu, Jian Ping Zhang, Shang Long Chen, Yong Li, and Yong Hua Wu. "Isolation and Identification of Antioxidant Peptides from Black Soybean Protein." Applied Mechanics and Materials 618 (August 2014): 298–302. http://dx.doi.org/10.4028/www.scientific.net/amm.618.298.

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The aim of this work was to isolate and identify antioxidant peptides from black soybean protein hydrolysates (BSH) by using the ultrafiltration (UF) and macroporous adsorption resin (MAR), and the fraction BSP-DA-c performed high antioxidant activity was further purified using consecutive methods on Sephadex G-25 column and reversed phase high-performance liquid chromatography (RH-HPLC). Two highly purified antioxidant peptides SBP3 and BSPb were got, and their amino acid sequences were confirmed as Trp-Asn-Pro and Tyr-Asn-Ile by automated Edman degradation with a protein sequencer, respectively.
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Yang, Rui Wen, Jia Wang, and Song Yi Lin. "Isolation and Purification of Soybean Antioxidant Peptides." Advanced Materials Research 881-883 (January 2014): 811–14. http://dx.doi.org/10.4028/www.scientific.net/amr.881-883.811.

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The soybean protein was hydrolyzed by Alcalase Food grade (FG) 2.4 L and the degree of hydrolysis (DH) were determined. The DH increased with the hydrolysis time increasing during 3.0 h. Then the hydrolysates was isolated by ultrafiltration membrane (1, 3, 10 kDa) and antioxidant activity was evaluated based on DPPH radical scavenging activity. The fraction of 1-3 kDa possessed the higher antioxidant activity than the other fractions (P < 0.05). Sephadex G-25 gel column was used to purify the three kinds of peptides and the eluted volume was investigated.
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Wang, Yong, Dong Li, Li-Jun Wang, and Benu Adhikari. "The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)." Journal of Food Engineering 104, no. 1 (May 2011): 56–62. http://dx.doi.org/10.1016/j.jfoodeng.2010.11.027.

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Jin, HUANG, ZHANG Huiru, and YIN Haicheng. "Study on Isolation and Raman Spectroscopy of Glycinin in Soybean Protein." Grain & Oil Science and Technology 1, no. 2 (April 1, 2018): 72–76. http://dx.doi.org/10.3724/sp.j.1447.gost.2018.18002.

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