Development of an improved soya protein‐lipid film

Abstract

Summary Soya protein‐lipid film, an oriental food material, as traditionally prepared is limited in methionine and has inferior physical properties. A simple modification to the traditional method of preparation, involving addition of DL‐methionine and glycerol to soya milk before film formation, yielded a product which was nutritionally improved and obviated the need to reconstitute it.

Production of Protein-Coated Low-Fat Potato Chips

“…Among these, protein-based coatings are the most valuable because they can add nutritional components to the coated foods (Baldwin et al, 1995). Proteinbased coatings can be derived from plants (corn, wheat, soybean) (Anon, 1990;Chuah et al, 1983;Gennadios and Weller, 1990) or animal sources such as egg white (Gennadios et al, 1996;Park et al, 1996), collagen (Anon, 1990;Liberman and Gilbert, 1973) or milk proteins (Avena-Bustillo and Krochta, 1993;Mahmoud and Savello, 1992;Maynes and Krochta, 1994;Mchugh and Krochta, 1994;Perez-Gago and Krochta, 2001;Sothornvit and Krochta, 2001).…”

Study of the retention and release of n-hexanal incorporated into soy protein isolate–lipid composite films

“…Specifically, in some cases, soy proteins can be employed in oriental or vegetarian foods to replace meat, thus, soy products can simulate or improve the texture and flavour of their analogue (Chuah et al, 1983).…”