Effects of maturation and storage on solubility, emulsion stability and gelation properties of isolated soy proteins

Yao, Jinrong; Tanteeratarm, K.; Wei, L. S.

doi:10.1007/bf02541860

Cited by 28 publications

(21 citation statements)

References 28 publications

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“…Similar solubility profiles were also observed for other proteins, viz. the pea [20], soy [30,37] and beans [22,25]. Effect of heat treatment on the reduction in protein solubility had been reported for beans [1,2,15], peas [20] and for cowpeas [23].…”

Section: Resultsmentioning

confidence: 99%

Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates

Neto¹,

Narain²,

Silva³

et al. 2001

Nahrung

132

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The functional properties viz. solubility, water and oil absorption, emulsifying and foaming capacities of the protein isolates prepared from raw and heat processed cashew nut kernels were evaluated. Protein solubility vs. pH profile showed the isoelectric point at pH 5 for both isolates. The isolate prepared from raw cashew nuts showed superior solubility at and above isoelectric point pH. The water and oil absorption capacities of the proteins were slightly improved by heat treatment of cashew nut kernels. The emulsifying capacity of the isolates showed solubility dependent behavior and was better for raw cashew nut protein isolate at pH 5 and above. However, heat treated cashew nut protein isolate presented better foaming capacity at pH 7 and 8 but both isolates showed extremely low foam stability as compared to that of egg albumin.

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Section: Resultsmentioning

confidence: 99%

Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates

Neto¹,

Narain²,

Silva³

et al. 2001

Nahrung

132

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“…Fat (Euston 1997;Innocente et al 1999), whey protein (Zayas 1997;Takeda et al, 2001;Aryana et al 2002), soy proteins (Aoki et al 1980;Yao et al 1990;Rir et al 1994) and carbohydrates (Garti et al 1997;Chouard 2004). Many ingredient manufacturers have challenged themselves to develop low-cost egg alternatives to be used in dairy-based desserts, i.e., ice cream.…”

Section: Introductionmentioning

confidence: 99%

Comparison Study of Egg Yolks and Egg Alternatives in French Vanilla Ice Cream

Herald

Aramouni

Abughoush

2008

Journal of Texture Studies

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Egg alternatives may replace egg as a functional ingredient in French vanilla ice cream due to their functional and dietary benefits. These egg alternative ingredients include modified corn starch (MCS), whey protein concentrate (WPC) and soy protein isolate (SPI PRACTICAL APPLICATIONSThe egg alternatives were used to replace egg as a functional ingredient in French vanilla ice cream production. These alternatives can deliver functionality at a lower cost and can be incorporated to produce a suitable ice cream.3 Corresponding

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“…The ES of emulsions prepared with soy isolate from mature beans was higher than those from immature ones [200]. This was due to the increased 7S fraction in the mature soybeans.…”

Section: Soybean Proteinsmentioning

confidence: 86%

“…This was due to the increased 7S fraction in the mature soybeans. Addition of 2% NaCI at neutral pH decreased soy protein solubility and impaired ES [200]. ES increased with an increasing ratio of 7S/11 S protein fractions in the mixture [200].…”

Section: Soybean Proteinsmentioning

confidence: 95%

Emulsifying Properties of Proteins

Zayas

1997

Functionality of Proteins in Food

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Emulsification is the most important process in the manufacturing of many formulated foods. Food emulsions are classified as macroemulsions with droplet size of 0.2 to 50 f..lm. Emulsion represents a heterogeneous mixture of fat globules. Food emulsions can be of the oil in water (OfW) or water in oil (W/0) type. The difference between OfW and W/0 emulsions is that an OfW emulsion commonly exhibits a creamy texture, while a W/0 system has greasy textural properties.Protein emulsifying activity is the ability of the protein to participate in emulsion formation and to stabilize the newly created emulsion. The emulsifying capacity is the ability of the protein solution or suspension to emulsify oil. Emulsifying properties are useful functional characteristics which play an important role in the development of new sources of plant protein products for uses as foods. Proteins are the components that dominate in most food emulsions. A significant number of foods are emulsions, dispersions, and foams, and in these systems, proteins, in combination with lipids and carbohydrates, are important stabilizers. The review of Halling [1] on the use of food proteins as stabilizers of emulsions and foams, provides extensive references to earlier reviews and reports. Walstra [2] presented the physical and colloidal aspects of emulsification and whipping for milk and milk products.Required functional properties of proteins are affected by product utilization, for example in dairy foods, emulsifying properties are important, and milk substitutes should possess proper emulsifying capacity (EC), color, mouthfeel, flavor and solubility characteristics. In comminuted and other meats, limiting functional properties are: water holding capacity, emulsifying capacity, and emulsion stability (ES), fat binding and resistance of the functional properties to heat treatment. Comparative studies of the emulsifying properties of different proteins are difficult until all factors influencing protein emulsifying properties and methods of testing are standardized.The characteristics used to describe emulsifying properties of proteins are EC, ES, and emulsifying activity (EA). They are used to describe the emulsifying properties of proteins in food emulsion systems. EC is presented as the amount of J. F. Zayas, Functionality of Proteins in Food © Springer-Verlag Berlin Heidelberg 1997 1. Diffusion of proteins to the interface, 2. Protein adsorption at the interface, 3. Changes of protein conformation resulted from unfolding and reorientation of protein molecules. 140The first step in surface film formation is protein diffusion to the interface.During emulsification the soluble protein diffuses and concentrates at the interface. The diffusion is influenced by protein concentration, molecular size, temperature, pH, ionic strength, and solubility. Soy proteins diffuse slowly to the interface when compared to other food proteins (whey proteins and caseinates). The difference in diffusion rate is probably related to the large size of soy protein particles...

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Effects of maturation and storage on solubility, emulsion stability and gelation properties of isolated soy proteins

Cited by 28 publications

References 28 publications

Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates

Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates

Comparison Study of Egg Yolks and Egg Alternatives in French Vanilla Ice Cream

Emulsifying Properties of Proteins

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