Soy Protein Isolate Antioxidant Effect on Lipid Peroxidation of Ground Beef and Microsomal Lipids

Wu, Shunyong; Brewer, M.S.

doi:10.1111/j.1365-2621.1994.tb08108.x

Cited by 41 publications

(35 citation statements)

References 36 publications

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“…The CMC was incorporated into coating solution, and the carboxylic groups, which act as a chelating agent under certain conditions, may have caused the antioxidative activity [Sapers, 1993]. Previous reports demonstrated that SPI effectively inhibited lipid oxidation in ground beef [Wu and Brewer, 1994] and in fresh pork patties [McCarthy et al, 2001], and reduced retail storage time related to oxidative degradation of cut Han-woo beef during storage [Shon et al, 2010].…”

Section: Resultsmentioning

confidence: 99%

Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables

Shon¹,

Choi²

2011

Journal of Applied Biological Chemistry

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Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage (4 o C) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness (L*), redness (a*), and yellowness (b*) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of L* value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The b* values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.

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Section: Resultsmentioning

confidence: 99%

Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables

Shon¹,

Choi²

2011

Journal of Applied Biological Chemistry

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“…The antioxidant property of SPI in ground beef has already been established (Wu and Brewer, 1994). Product with 2% PPI showed the lowest level of lipid oxidation until 4 wk of storage as indicated by lower levels of MDA, which indicates the stability of PPI against lipid oxidation.…”

Section: Figure 2�mentioning

confidence: 99%

Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna

2012

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Evaluation of poultry protein isolate (PPI) as a food ingredient was carried out by substituting nonmeat ingredients such as soy protein isolate (SPI) or meat protein in turkey bologna. Two concentrations (1.5 and 2% dry weight basis) of PPI prepared from mechanically separated turkey meat were used in this study. Two control samples were prepared with 11 and 13% meat protein, respectively. Physicochemical characteristics of turkey bologna containing PPI were compared with those of control and SPI-containing samples. Batter strength was higher for 2% PPI and 13% meat protein control samples (control-2) compared with all other treatments. Cooking yield of the 11% meat protein control was significantly (P < 0.05) less compared with other treatments. However, there was no significant difference in the expressible moisture or purge loss among all the treatments. Control-2 showed lower L* values and was more reddish during refrigerated storage. Addition of protein isolates caused a significant increase (b* value varied between 11.48 and 12.52) in yellowness of products. Turkey bologna with added protein isolates showed significantly lower lipid oxidation as indicated by induced TBA reactive substance analysis. Results from this study suggest that SPI or meat protein could be replaced by PPI without negatively affecting product characteristics as evident from cooking yield and purge loss values.

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“…Manso et al (2002) demonstrated that hydrolysed egg white prevented oxidative stress by increasing plasma radical-scavenging capacity and inhibiting lipid peroxidation, and this antioxidant activity could act together with the ACE-inhibitory activity and vasodilator properties, both of which contribute to the antihypertensive effects of hydrolysed egg white. Wu and Brewer (1994) found that the water extracts of a soy protein isolate had antioxidant effects in ground beef and microsomal lipids based on iron-induced oxidation as measured by TBA. Peòa-Ramos and Xiong (2002) also reported that both hydrolyzed and non-hydrolyzed soy protein isolates decreased TBARS in a liposome-oxidizing system.…”

Section: Tba and Metmyoglobinmentioning

confidence: 99%

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

Han¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

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Soy Protein Isolate Antioxidant Effect on Lipid Peroxidation of Ground Beef and Microsomal Lipids

Cited by 41 publications

References 36 publications

Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables

Effect of Edible Coatings Containing Soy Protein Isolate (SPI) on the Browning and Moisture Content of Cut Fruit and Vegetables

Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

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