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Green Natural Protein Isolate based composites and nanocomposites: A review
Soy protein isolate Composite Nanocomposite Glycerol Packaging materials.content
2024/1/19
Currently, synthetic polymers are extensively used due to their superior properties such as inexpensive and ease of processing. They are non-degradable and create pollution in the environment. There i...
Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film
protein film protein modification breaking strength fracturing distance structural characteristics
2016/5/11
Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the...
Ultrasonic Emulsification of Whey Protein Isolate-Stabilized Nanoemulsions Containing Omega-3 Oil from Plant Seed
Whey Protein Isolate-Stabilized Nanoemulsions Plant Seed
2016/6/1
In this study, nanoemulsions containing omega-3 oil from Echium plantagineum seed and stabilized by Whey Protein Isolate (WPI) were prepared using ultrasonic emulsification technique. The ultrasonic p...
芝麻分离蛋白对牛乳微观形态及干酪DSC特性的影响（Effects of Sesame Protein Isolate on DSC of Curd and Microstructural Properties of Cheese Milk）
干酪 芝麻分离蛋白 差示扫描量热法
2010/12/28
为研究芝麻分离蛋白对干酪体系的修饰作用，对芝麻分离蛋白部分替代乳蛋白对干酪用乳微观结构和凝块热力学特性的影响进行分析。以芝麻蛋白占混合乳中总蛋白含量的0、4%、8%和12%制作4种干酪进行分析研究。结果表明，芝麻分离蛋白添加后引起乳脂分散，乳脂肪球变小，表现出芝麻蛋白的乳化均质作用。DSC分析显示其凝块热力学特性受芝麻分离蛋白浓度影响显著，凝块出现新的热吸收峰，且峰值温度发生变化。同时结合已有报道...
Effects of Microbial Transglutaminase for Gelation of Soy Protein Isolate during Cold Storage
soy protein gel formation cold storage
2009/6/17
On gelation of soy protein isolate during cold storage, strength, deformation, elasticity E0 and Newtonian viscosity ηN of the gels greatly increased with addition of one unit/g protein of microbial t...
Optimization of Emulsifying Activity of Soy Protein Isolate Using Computer-Aided Techniques
random-centroid optimization emulsion soy protein isolate
2009/6/17
The random-centroid optimization (RCO) method using computer was applied to determine the optimum conditions of the emulsifying activity of soy protein isolate. Levels of factors including the tempera...
Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics
cake improver hyacinth bean protein isolate
2009/5/8
Effects of protein isolate prepared from hyacinth bean (Lablab purpureus (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seed...
Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream
rare sugars WPI glycation
2010/2/3
Glycated whey protein isolate (WPI) was prepared by incubation of WPI with the rare sugars, d-allose (All) and d-psicose (Psi) under controlled conditions. Its emulsion and foaming properties, and its...
Effects of Protein Isolate from Hyacinth Beans（Lablab purpureus（L.）Sweet）Seeds on Cake Characteristics
cake improver hyacinth bean protein isolate
2010/2/3
Effects of protein isolate prepared from hyacinth bean (Lablab purpureus (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seed...
Effects of Salts on the Properties of Sols and Gels Prepared from Whey Protein Isolate and Process Whey Protein
whey protein isolate process whey protein gelation
2008/3/28
Process whey protein was prepared by heat treatment of whey protein isolate under salt-free conditions. Addition of sodium chloride, trisodium cit-rate, potassium chloride, or calcium chloride to a pr...
Properties of Gels Induced by Heat, Protease, Calcium Salt, and Acidulant from Calcium Ion-Aggregated Whey Protein Isolate
aggregation of whey proteins gelation microstructure calcium
2008/3/28
Gelation that was induced by heat, protease, calcium salt, or acidulant from a solution of Ca2+- aggregated whey protein was investigated by analyses of the rheological, textural, and microstructural ...
Aggregation Induced by Calcium Chloride and Subsequent Thermal Gelation of Whey Protein Isolate
whey proteins aggregation gelation calcium
2008/3/28
The aggregation of whey proteins that was induced by CaCl2 was investigated by measuring turbidity and aggregate size. The effect of the aggregation on thermal gelation was determined by measuring gel...
Effects of Limited Proteolysis on Gelation and Gel Properties of Whey Protein Isolate
whey protein hydrolysis proteases gelation
2008/3/23
Whey protein isolate was hydrolyzed by three proteolytic enzymes, porcine trypsin, a Bacillus subtilis protease (Neutrase®), and a Bacillus licheniformis protease. The heat-induced gelation proper...
Effect of Heat Treatments in Very Acidic Conditions on Whey Protein Isolate Properties
heat treatment acidic conditions functional properties whey protein isolate
2008/3/22
The effect of heat treatments of whey protein isolate was studied under very acidic conditions. Dispersions of whey protein isolate in .1 M HCl (PH 1.2 to 1.3) were heated at 90°C for 0 to 120 min, ad...
Enzymatic Modification of a Whey Protein Isolate to a Peptide Mixture with a High Fischer Ratio
whey protein isolate peptide Fischer ratio
2010/11/23
A peptide mixture with a high Fischer ratio, which is defined as the molar ratio of Val+Leu+Ile to Phe+Tyr, was prepared from a whey protein isolate (WPI) by consecutively hydrolyzing with neutral an...