Optimization of the conditions for producing soy protein isolate films
نویسندگان
چکیده
منابع مشابه
Soy Protein Isolate/Poly(ethylene oxide) Films
Cereal Chem. 72(6):559-563 Films were prepared by casting and drying alkaline aqueous filmelongation at break (E). TS values ranged from 1.4 to 3.9 MPa and E forming solutions of soy protein isolate (SPI). Four additional types of values ranged from 83 to 152%. Water vapor permeability of the films films were made by combining SPI with poly(ethy1ene oxide) (PEO) in ranged from 3.0 x to 4.0 x gl...
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The objective of the present research was to develop cinnamon oil nanoemulsions using soy protein isolate and lecithin as food grade natural emulsifiers. For this purpose, stable cinnamon oil nanoemulsion (droplet diameter of 141.2 nm) prepared by ultrasonic emulsification. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of free and nanoemulsified cin...
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Sabina Galus1*, Andrzej Lenart1, Andrée Voilley2 and Frédéric Debeaufort2,3 Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., PL-02-776 Warsaw, Poland EA 581 EMMA, AgroSup Dijon, 1 esplanade Erasme, University of Burgundy, F-21000 Dijon, France IUT-Dijon Department of Biological Engineer...
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Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH red...
متن کاملMolecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol
The effects of water and glycerol on the molecular mobility of a soy-protein isolate (SPI)-based film were investigated using 1H nuclear magnetic resonance (NMR). SPI-films were prepared with different glycerol contents and equilibrated to various levels of water activity (aw). The distributed transverse relaxation of film samples showed 2 distinct components: a solid-like fraction (T2s*) and a...
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ژورنال
عنوان ژورنال: Emirates Journal of Food and Agriculture
سال: 2019
ISSN: 2079-0538,2079-052X
DOI: 10.9755/ejfa.2019.v31.i4.1933