A novel soy protein isolate prepared from soy protein concentrate using jet-cooking combined with enzyme-assisted ultra-filtration
A novel soy protein isolate prepared from soy protein concentrate using jet-cooking combined with enzyme-assisted ultra-filtration
复制标题
采用喷射蒸煮结合酶辅助超滤技术从大豆浓缩蛋白中制备新型大豆分离蛋白
DOI：
10.1016/j.jfoodeng.2014.06.031
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发表时间：
2014-12
影响因子：
5.5
通讯作者：
Xiao Wu-Kai
中科院分区：
文献类型：
--
作者：
Yang Juan;Guo Jian;Yang Xiao-Quan;Wu Na-Na;Zhang Jin-Bo;Hou Jun-Jie;Zhang Yuan-Yuan;Xiao Wu-Kai
A novel soy protein isolate (SPI) designed to be used in infant formulas was created using alcohol-bleached soy protein concentrate (SPC). This base was processed using jet cooking (JC) and enzyme-assisted ultrafiltration (UF) to improve the quality and safety of the protein. The results indicate that the nitrogen solubility index of the SPC can be greatly improved using a JC treatment at 130 °C, which increased from 8.8% to 85.4%. This process also increased the molecular weight of the SPC and improved the soluble aggregate protein yield. Enzyme-assisted ultrafiltration reduced the phytic acid content of the products from 20.59 mg/g (SPC) to 10.11 mg/g using only the phytase and to 5.80 mg/g using a composite treatment of phytase and acid phosphatase. The results indicate using a UF membrane with the MWCO of 80 kDa improved separation efficiency and reduced membrane fouling, which produced a product that was more suitable for use in infant formulas. Furthermore, the total isoflavones in the soy protein product were decreased to 70.0 mg/kg. The SPI product obtained from this process has potential application in infant formulas due to its improved solubility and the lower content of anti-nutritional factors.
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DOI：
10.1007/bf02523418
发表时间：
1996-08
期刊：
Journal of the American Oil Chemists’ Society
影响因子：
--
作者：
Y. Hua;P. Ni;W. Gu;B. Shen
通讯作者：
Y. Hua;P. Ni;W. Gu;B. Shen
热处理大豆蛋白在油水界面的吸附和膨胀流变学：与结构特性的关系
影响因子：
6.1
作者：
Wang, Jin-Mei;Xia, Ning;Wang, Li-Juan
通讯作者：
Wang, Li-Juan
DOI：
10.5772/17688
发表时间：
2011-09
期刊：
--
影响因子：
--
作者：
J. Boye;Sabine Ribéreau
通讯作者：
J. Boye;Sabine Ribéreau
影响因子：
4.8
作者：
Kuiper, GGJM;Lemmen, JG;Gustafsson, JÄ
通讯作者：
Gustafsson, JÄ
影响因子：
4.8
作者：
G. Kuiper;J. Lemmen;B. Carlsson;J. Corton;S. Safe;P. T. van der Saag;B. van der Burg;J. Gustafsson-J.-Gus
通讯作者：
G. Kuiper;J. Lemmen;B. Carlsson;J. Corton;S. Safe;P. T. van der Saag;B. van der Burg;J. Gustafsson-J.-Gus