Examination of the Causes of Instability of Soy Protein Isolate During Storage Through Probing of the Heat-Induced Aggregation-Reference-Cited by-同舟云学术

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Examination of the Causes of Instability of Soy Protein Isolate During Storage Through Probing of the Heat-Induced Aggregation

Published:2015-07-24 Issue:8 Volume:92 Page:1075-1084
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Guo Feng-Xian,Xiong Youling L.,Qin Fang,Jian Hua-Jun,Huang Xiao-Lin,Chen Jie

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-015-2684-6

Reference44 articles.

1. Kinsella JE (1979) Functional properties of soy proteins. J Am Oil Chem Soc 56:242–258

2. Martinez-Villaluenga C, Bringe NA, Berhow MA, Gonzalez de Mejia E (2008) β-Conglycinin embeds active peptides that inhibit lipid accumulation in 3T3-L1 adipocytes in vitro. J Agric Food Chem 56:10533–10543

3. Moriyama T, Kishimoto K, Nagai K, Urade R, Ogawa T, Utsumi S, Maruyama N, Maebuchi M (2004) Soybean β-conglycinin diet suppresses serum triglyceride levels in normal and genetically obese mice by induction of β-oxidation, downregulation of fatty acid synthase, and inhibition of triglyceride absorption. Biosci Biotechnol Biochem 68:352–359

4. Pinto MS, Lajolo FM, Genovese MI (2005) Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours. J Agric Food Chem 53:6340–6346

5. Hua Y, Cui SW, Wang Q, Mine Y, Poysa V (2005) Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours. Food Res Int 38:377–385

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