Hydration Properties of Soybean Protein Isolates

Remondetto, Gabriel; Añón, Marı́a Cristina; González, Rolando J.

doi:10.1590/s1516-89132001000400014

Cited by 14 publications

(9 citation statements)

References 14 publications

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“…These findings are in agreement with the literature, where the difference between the WAC of protein sources has been attributed to protein denaturation. Protein sources containing more denatured protein and showing decreased solubility, exhibited higher WAC values [23,24] This was clearly shown in the case of the CaCas samples, which presented the lowest values for solubility (independent of the isoelectric point) and highest values for WAC. Similar behaviour was shown by the WPC samples which, when compared to WPI, showed higher WAC and lower solubility at pH values of about 6.5, considering 5% probability.…”

Section: Water Absorption Capacity Of the Protein Sources And The Aggmentioning

confidence: 71%

Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy

Carvalho-Silva¹,

Vissotto²,

Amaya-Farfán³

2013

FNS

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Agglomerates based on milk whey proteins and modified starch (MS) were developed for patients with dysphagia. Calcium caseinate (CaCas), whey protein isolate (WPI), concentrate (WPC) and hydrolysate (WPH) were used. The sources were agglomerated with the MS and an increase in the porosity and viscosity of the agglomerates were observed. In all the systems evaluated, the WPI agglomerate at a concentration of 112 g/L showed a viscosity between 2122 and 5110 cP, and the agglomerates of WPC and WPH between 1115-2880 cP and 2600-6651 cP, respectively. CaCas exhibited high values in water and milk of 3200 cP and 6651 cP, respectively, and low values of 640 cP in juice. In sensory tests, the 70% WPI: 30% MS juice obtained a score 6.97, an improvement in relation to the other agglomerates, but not differing (p = 0.681) from the commercial thickener, 6.91 (p = 0.380). Based on these results, the 70% WPI: 30% MS was suggested for use in the nutritional therapy of patients with dysphagia.

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Section: Water Absorption Capacity Of the Protein Sources And The Aggmentioning

confidence: 71%

Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy

Carvalho-Silva¹,

Vissotto²,

Amaya-Farfán³

2013

FNS

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“…It has also been reported that soyproteins form aggregates at high pH that could decrease the mechanical properties of the fibers. 24 Previous studies have not reported the water stability of the soyprotein fibers. Membranes made from soyprotein and chitosan blends exhibited weight loss ranging from 25 to 50%.…”

Section: Water Stabilitymentioning

confidence: 99%

Soyprotein fibers with high strength and water stability for potential medical applications

Reddy

Yang

2009

Biotechnology Progress

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Fibers with mechanical properties and water stability suitable for tissue engineering have been developed from soyproteins. Proteins are biocompatible and biodegradable and are preferred over synthetic polymers for medical applications. Although plant proteins are abundant and inexpensive and can be made into various types of scaffolds, very few attempts have been made to understand the suitability of using plant proteins for medical applications, especially as fibrous substrates for tissue engineering. So far, it has not been able to obtain good quality soyprotein fibers without using toxic crosslinking agents or blending soyprotein with synthetic polymers. In this research, we have developed 100% soyprotein fibers with good strength and water stability without using any external crosslinking agents. The soyprotein fibers have better wet strength than collagen fibers and are conducive to the attachment, growth, and proliferation of mouse fibroblasts. Fibers are better substrates than films for growth and orientation of cells and are therefore preferable for tissue engineering applications. Soyprotein fibers show good potential to be novel biomaterials with properties suitable for tissue engineering and other medical applications.

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“…Also, sodium facilitates denaturalization of proteins exposing their hydrophilic groups and increasing their degree of aggregation. This effect is generated by the increase of ionic force producing a reduction in protein solubility [26]. Finally, the cooking time was adjusted for RFT (26 s per side) according to the other changes made in the process, in order to avoid an impact on the consistency and rheology of the tortilla.…”

Section: Tortilla Preparation and Food Safetymentioning

confidence: 99%

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Subiria-Cueto

Larqué-Saavedra

Reyes-Vega

et al. 2019

Foods

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The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT.

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Hydration Properties of Soybean Protein Isolates

Abstract: ABSTRACT

Cited by 14 publications

References 14 publications

Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy

Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy

Soyprotein fibers with high strength and water stability for potential medical applications

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

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