Search results for "soy protein"

Simultaneous analysis of lysine, Nɛ-carboxymethyllysine and lysinoalanine from proteins

2007

Protein quality was assayed by simultaneous measurement of lysine (Lys), carboxymethyllysine (CML) and lysinoalanine (LAL). GC-FID analysis of N-tert-butyl dimethylsilyl (tBDMSi) derivatives of these amino acids was undertaken. tBDMSi derivates were separated on a CP-SIL 5CB commercially fused silica capillary column (25 m × 0.25 mm i.d., 0.25 μm film thickness) employing a thermal gradient programmed from 200 to 300 °C. The identity of tBDMSi derivatives of Lys, CML and LAL was established by GC–MS while FID detection was employed for quantification. Analytical parameters such as linearity (lysine 350–4200 μM, LAL 3–81 μM, CML 16–172 μM), precision (1–13% variation coefficients), accuracy …

Detection of Candida albicans biofilm proteins induced by glucose, lactose, soy protein, and iron

2019

Background Oral candidiasis is one of the most common fungal infections, which attack the mucosa of the oral cavity. These lesions are mostly caused by the fungal species Candida albicans. Candida albicans is included in the normal oral microorganisms that are opportunistic pathogens, and its presence is quite large, which can reach 75% of the total oral fungal population. Research on specific proteins of Candida biofilm can be an alternative to early prevention of oral infections such as Oral Candidiasis. This biofilm protein can be used as a reference in making kits to detect the presence of microbes that cause infectious diseases. The purpose of this study was to determine molecular weig…

Development of an UHPLC-Q-Orbitrap HRMS method for simultaneous determination of mycotoxins and isoflavones in soy-based burgers

2019

Abstract Soy-based burgers, an option of meatless hamburger-style, are basically made with soy protein, wholegrains and veggies. However, some ingredients, such as cereals and soybean, are particularly susceptible to fungal contamination. Therefore, a fast and simple procedure for the simultaneous determination of isoflavones (n=12) and mycotoxins (n=21) in soy-based burgers was developed throughout an acetonitrile-based extraction and UHPLC-Q-Exactive Orbitrap HRMS determination for the first time. The procedure was properly validated in terms of linearity, accuracy (recovery range from 78 to 108%) and precision (RSD

Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films

2010

Abstract This study was conducted to determine the effect of both soy protein and glycerol contents on physico-chemical properties of soy protein isolate-based edible (SPI) films. The aim of this study was to better understand the influence of SPI and GLY contents on the behavior of the physico-chemical properties of soy protein isolate-based films. Films were casted from heated (70 °C for 20 min) alkaline (pH 10) aqueous solutions of SPI at 6, 7, 8, and 9 (w/w %), glycerol (50%, w/w, of SPI) and SPI at 7 (w/w %), glycerol (40, 60, 70 %, w/w of SPI). Water vapor permeability (WVP), was measured at 25 °C and for four different relative humidities (30–100%, 30–84%, 30–75%, 30–53%). Surface pr…

Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein …

2012

Abstract This work aimed to study the effect of starch (acetylated di-starch phosphate and starch acetate) and maltodextrin (DE 10.2 and DE 15.6) on the properties of soy protein isolate (SPI) films. Films were cast from heated (70 °C for 20 min) alkaline (pH 10) aqueous solutions of soy protein isolate (8%) containing glycerol (50% of SPI) as a plasticizer and starch or maltodextrin (20% of SPI). For all types of films, water vapor sorption kinetics during 24 h at 25 °C and 75% relative humidity (RH), diffusion coefficient of water vapor, water vapor permeability at 25 °C for two relative humidity differentials (40–75 and 40–100%), tensile strength and elongation at break, color and micros…

Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films

2013

The influence of oxidized starch on the physicochemical properties of cast soy protein isolate films is determined in this study. Films were cast from heated (70 °C for 20 min) alkaline (pH=10) aqueous solutions of 7 % soy protein isolate containing 50 % (by mass) glycerol as a plasticizer and different levels of added oxidized starch (0, 5, 10, 15, and 20 %, by mass). For all types of films, opacity, contact angle, tensile strength, elongation at break, water vapour permeability, measured at 25 °C for four relative humidity differentials (30–53, 30–75, 30–84 and 30–100 %), differential scanning calorimetry and microstructure were determined after conditioning film specimens at 25 °C and 30…

European perch (Perca fluviatilis) fed dietary insect meal (Tenebrio molitor): From a stable isotope perspective

2021

Abstract Stable isotope analysis was conducted to investigate stable isotope ratios of carbon (δ13C) and nitrogen (δ15N), diet-tissue discrimination factors of carbon (Δ13C) and nitrogen (Δ15Ν). Bayesian mixing models were performed to assess relative contribution of insect meal and other ingredients to the development of tissues of European perch (Perca fluviatilis). Accordingly, four experimental formulations, characterized by the increasing inclusion levels of yellow mealworm (Tenebrio molitor) larvae meal (TM) at 0, 6.8, 13.5 and 20.3% as replacement for fishmeal at 0 (TM0), 25 (TM25), 50 (TM50) and 75% (TM75), respectively, were fed to juvenile perch (initial bodyweight, 20.81 ± 3.36 g…

Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

2018

Comparison of voltammetric and high performance liquid chromatographic methods for ascorbic acid determination in infant formulas

1995

Abstract Two methods — voltammetric and high performance liquid Chromatographic (HPLC) — useful for determining ascorbic acid in foods, were compared to ascertain which of them could be used for routine determination of ascorbic acid in infant formulas. Both methods were used to assay 10 identical samples of an adapted cow's milk infant formula and 10 samples of soya protein formula. Precision was determined, the variance of each method was measured, and the methods were compared with each other. The variances of the two methods were not statistically different nor was there any significant difference between the results from the two methods. Therefore, it was concluded that both methods ca…

Complémentarité et équilibre de l’apport alimentaire en protéines et en lipides

2003

The nature and level of dietary protein is liable to influence cholesterol and essential fatty acid (EFA) metabolism. Dietary vegetable protein, particularly the undigested fraction, decreases intestinal cholesterol absorption, increases the faecal excretion of steroids, and enhances the catabolism of cholesterol-carrying lipoproteins by increasing the activity or number of LDL receptors. However, the hypocholesterolemic effect of protein may be due to the presence of non-protein components and hence the purity degree of the selected protein, and the concomitant addition or not of cholesterol. Dietary proteins with different amino acid composition may modulate the secretion of hormones (e.g…