Effect of temperature of preheated soy protein isolate on the structure and properties of soy protein isolate heated–vitamin D
            <sub>3</sub>
            complex

Zhang, Anqi; Cui, Qiang; Wang, Xibo; Zhao, Xin‐Huai

doi:10.1111/jfbc.13733

Cited by 3 publications

(2 citation statements)

References 29 publications

(31 reference statements)

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“…However, the findings of A. Zhang et al. (2021) did not align with this trend, consistent with the results of this experiment. This could be attributed to specific methods of protein modification.…”

Section: Resultssupporting

confidence: 74%

Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate

Zhang,

Peng,

Chen

2024

Journal of Food Science

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This study aimed to enhance the solubility and digestibility of macadamia protein isolate (MPI) for potential utilization in the food industry. The impact of dry‐ and moist‐heat treatments at various temperatures (80, 90, and 100°C) and durations (15 and 30 min) on macadamia protein's microstructure, solubility, molecular weight, secondary and tertiary structure, thermal stability, and digestibility were investigated and evaluated. The heating degree was found to cause roughening of the MPI surface. The solubility of MPI after dry‐heat treatment for 15 min at 100°C reached 290.96 ± 2.80% relative to that of untreated protein. Following heat treatment, the bands of protein macromolecules disappeared, while MPI was stretched by vibrations of free and hydrogen‐bonded hydroxyl groups. Additionally, an increase in thermal stability was observed. After heat treatment, hydrophobic groups inside the protein are exposed. Heat treatment significantly improved the in vitro digestibility of MPI, reaching twice that of untreated protein. The results also demonstrated that dry‐ and moist‐heat treatments have distinct impacts on MPI, while heating temperature and duration affect the degree of modification. With a decreased ordered structure and increased random coil content, the dry‐heat treatment significantly enhanced the in vitro digestibility of MPI. The digestibility of MPI after dry‐heat treatment for 30 min at 90°C increased by 77.82 ± 2.80% compared to untreated protein. Consequently, compared to moist‐heat treatment, dry‐heat treatment was more effective in modifying macadamia protein. Dry‐heat treatment of 30 min at 90°C was determined as the optimal condition.Practical ApplicationHeat treatment enhances MPI characteristics, potentially advancing macadamia‐derived food production, including plant‐based beverages and protein supplements.

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Section: Resultssupporting

confidence: 74%

Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate

Zhang,

Peng,

Chen

2024

Journal of Food Science

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“…SPI powder was prepared according to Zhang et al . (2021a). SPI dispersion (5.0% w/v) was prepared by placing the SPI powder into deionised water, stirring for 2 h and then storing overnight at 4 °C.…”

Section: Methodsmentioning

confidence: 99%

Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

Wang,

Wei,

Dai

et al. 2023

Int J of Food Sci Tech

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SummaryThe use of two emulsifiers to fabricate a composite emulsifier is a useful strategy used to strengthen the emulsifying capacity. To investigate the feasibility of using soy protein isolate (SPI) to stabilize Pickering emulsions stabilized by soy peptide nanoparticles (SPNs), the SPI was introduced into the SPN system to fabricate SPI‐SPN complex emulsifiers, and the effects of the SPI on the properties of the SPNs and SPN‐stabilized emulsions were investigated with various oil fractions. The addition of SPI significantly reduced the particle sizes and surface hydrophobicities. Furthermore, the SPI increased the structural rearrangements of the SPNs at the oil‐water interface. Compared with emulsions stabilized with the SPN alone, the droplet sizes of the SPI‐SPN emulsions were smaller, and the interface protein adsorption percentages were lower for all oil fractions. The viscosity of the SPI‐SPN emulsion was higher than that of the SPNs emulsion at Φ≤0.60. Decreases in G′ and G′′ were observed when the SPI was added at all Φ values tested. More importantly, the added SPI markedly enhanced the creaming stabilities of the SPN emulsions at low Φ (≤0.40). These results confirmed that SPI improved the emulsifying activity of the SPNs and enhanced the stabilities of Pickering emulsions stabilized with SPNs at low Φ.

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Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

Zhang,

Wang,

Liu

et al. 2023

Food Hydrocolloids

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Effect of temperature of preheated soy protein isolate on the structure and properties of soy protein isolate heated–vitamin D ₃ complex

Cited by 3 publications

References 29 publications

Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate

Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate

Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

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Effect of temperature of preheated soy protein isolate on the structure and properties of soy protein isolate heated–vitamin D 3 complex

Cited by 3 publications

References 29 publications

Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate

Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate

Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

Contact Info

Product

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Effect of temperature of preheated soy protein isolate on the structure and properties of soy protein isolate heated–vitamin D ₃ complex