Soy proteins: A review on composition, aggregation and emulsification

Nishinari, Katsuyoshi; Fang, Yapeng; Guo, Shuntang; Phillips, Glyn O.

doi:10.1016/j.foodhyd.2014.01.013

Cited by 821 publications

(436 citation statements)

References 116 publications

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“…The SPI comprises a mixture of proteins, of which approximately 90 % are globulins: 7S (β-conglycinin) and 11S (glycinin) are the main fractions of globulins, corresponding to approximately 37 and 31 % of the total extractable protein (Cho and Rhee 2004). The SPI is known for its good gelling capacity and emulsifying characteristics (Nishinari et al 2014), which means it can improve the incorporation of hydrophobic components into solutions where it is contained, as in the case of solutions for making composite or blend films. Thus, the structural and functional properties of the SPI make it a potential element for the development of edible films.…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Carpiné

Dagostin

Bertan³

et al. 2015

Food Bioprocess Technol

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Emulsion-based edible films made of soy protein isolate (SPI), virgin coconut oil (VCO), and soy lecithin (SL) and plasticized with glycerol were prepared using the casting method. The effect of VCO and SL concentrations in SPI films and their in-between interaction were studied through the evaluation of physical (moisture and opacity), mechanical (elongation and tensile strength), water vapor permeability, and thermal properties. The response surface methodology was used to identify the most significant factors in the properties studied. The applicability of SPI emulsion-based films was evaluated as a package for olive oil to be used in small portions. The oxidative stability of the packaged olive oil was monitored by peroxide analyses during 28 days. The incorporation of VCO and SL decreased the moisture content and increased the elongation of the SPI emulsion-based films when compared to the SPI film without these components (control). The opacity of the films increased with the addition of VCO into the protein-based films, but not with the addition of SL or a combination of both constituents. By the other hand, the water vapor permeability was not improved by the incorporation of VCO, SL, or a combination of both. The peroxide value of the olive oil stored in SPI emulsion-based film sachets increased rapidly during the seven first days of storage. After this period, the peroxides increased relatively slow up to 28 days of storage. The peroxide values of the packaged olive oil did not reach the maximum limit recommended by the Codex Alimentarius. Based on these results, this work may be useful for the technological enhancement of emulsion-based films or for food packaging applications.

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Section: Introductionmentioning

confidence: 99%

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Carpiné

Dagostin

Bertan³

et al. 2015

Food Bioprocess Technol

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“…Recently, composition of soybean proteins, their functionalities, and the effects of temperature, pH, ionic strength, processing conditions such as high pressure, ultrasonic treatment, and utilisation of enzyme, chemical modification were extensively reviewed (Nishinari et al 2014). Soy proteins isolates has been used for the encapsulation of fish oil and curcumin.…”

Section: Plant Proteinsmentioning

confidence: 99%

Emerging Technologies for Bioactive Applications in Foods

2017

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“…Indeed, soy protein is a well-balanced protein which can be an excellent complement to lysine-limited cereal protein. Soy proteins have also an excellent processing ability such as gelling, emulsifying ability and water and oil-holding capacity (Nishinari et al, 2014). Moreover, soy belongs to the fabaceae family which is desirable in rotation because they enrich the soil in nitrogen.…”

Section: Soymentioning

confidence: 99%

Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications

Chereau¹,

Videcoq²,

Ruffieux³

et al. 2016

OCL

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-The continuous world population growth induces a total protein demand increase based mainly on plant sources. To meet these global nutritional challenges, existing and innovative dry and wet fractionation processes will have to be combined to better valorise plant protein fraction from pulses and oilseeds. The worldwide success of soy protein isolates originate from the intrinsic qualities of soybean proteins but also from a continuous R&D effort since mid-twenty century. Therefore, the soy protein development model can be applied to protein isolates from diverse pulses and oilseeds meals as rapeseed which has already been recognised as novel food protein in Europe. To boost the delivery of plant proteins, agrofood-industries and academics must pool their respective expertise. Innovative and issue solving R&D projects have to be launched to better valorise pulses and oilseed proteins by (i) creating oil extraction processes which preserve native proteins structure; (ii) developing novel protein extraction processes from lab up to industrial pilot scale; (iii) producing plant protein isolates having comparable foaming, emulsifying or gelling functionality than animal; and (iv) generating hydrolysed proteins with high digestibility adapted to human nutrition. It is also essential to initiate research programs to innovate in wet and dry fractionations of plants or to design in vitro models to evaluate proteins digestibility and allergenicity. The increased awareness regarding plant protein valorisation resulted in the creation by agro-industries and academics of the open platform IMPROVE which propose a combination of competencies and equipment to boost market uptake of Plant Based Proteins.Keywords: Plant / proteins / fractionation / nutrition / functionality Résumé -Combinaison de technologies existantes et alternatives pour promouvoir les protéines d'oléagineux et de légumineuses dans les applications alimentaires. L'augmentation continue de la population mondiale provoque un accroissement de la demande en protéines végétales. Pour répondre au défi, il faudra mieux valoriser la fraction protéique des graines de légumineuses et d'oléo-protéagineux. Le succès des isolats protéiques de soja est dû à leur valeur intrinsèque et à un effort soutenu de recherche depuis les années cinquante. Ce modèle de développement peut s'appliquer aux graines de légumineuses et d'oléo-protéagineux. Déjà, les isolats protéiques de colza ont obtenu le statut Novel Food. Afin d'accélérer la commercialisation de nouvelles fractions protéiques issues de légumineuses et d'oléo-protéagineux, les agroindustriels et les académiques doivent s'associer pour mène des projets R&D innovants visant à (i) créer des procédés d'extraction des lipidiques qui préservent la conformation native des protéines ; (ii) développer de nouveaux procédés d'extraction des protéines de l'échelle laboratoire à l'échelle pilote industrielle ; (iii) produire des isolats protéiques végétaux ayant d'excellentes propriétés fonctionnelles : moussantes, émulsifi...

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Soy proteins: A review on composition, aggregation and emulsification

Cited by 821 publications

References 116 publications

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Emerging Technologies for Bioactive Applications in Foods

Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications

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