Addition Of Soy Protein Isolate Research Articles

Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

ABSTRACT White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance or dairy allergies. To overcome these problems, a study was conducted by adding highly antioxidant encapsulated cinnamon extract (ECE) to vegan white chocolate formulated with different levels of soy protein isolate (SPI) and coconut flour (CF). This study aimed to examine the chocolate’s total phenolics, flavonoids, antioxidant activity (IC₅₀), protein and fat content, particle size distribution, texture, color, melting point, and sensory characteristics. The results showed that the addition of SPI and CF had a significant impact on the properties of the white chocolate, except for hardness. Incorporating 2% (w/w), ECE significantly increased the total phenolics, flavonoids, and antioxidant activity. Total phenolics and flavonoids were positively correlated with antioxidant activity. Vegan white chocolate formulated with 27% SPI, 10% CF, and 2% ECE was acceptable to panelists, and thus, this product can be potentially consumed by lactose-intolerant and vegan consumers.

In vitro assessment of addition of soy protein isolate on milk protein digestion and conformational behaviour

Soy protein (SP) and milk protein are nutritionally complementary proteins, while they have different postprandial kinetic manifestations. In this study, different sources of proteins (casein, whey protein and SP isolate) were compounded in different concentrations and ratios. An in vitro dynamic gastrointestinal digestive system for children was used to study the digestive behaviour. For all the concentrations assessed, a consistently high level of small peptide release was demonstrated at 2.67 g/100 mL protein concentration, while the addition of 10% SP isolate would increase the release of small peptides. Overall, the study offers novel perspectives on children's products with diverse protein sources.

Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels

In this study, dysphagia-friendly diets were prepared based on the interaction between polysaccharides from peach, namely Meirui (MR), Yangshan (YS) and Cons758 (Cons), and soy protein isolate (SPI). MR-alcohol insoluble residues (AIR) and YS-AIR were low methoxylated polymers, while Cons-AIR was high methoxylated polymer. According to the international dysphagia diet standardization initiative, YS-SPI and MR-SPI could be qualified as level 5-minced/moist dysphagia diets. Following SPI addition, the apparent viscosity, G′ and G″ of peach pulp-SPI complexes were significantly increased. At the shear rate of 10 s−1, corresponding to oral processing, MR-SPI performed the highest apparent viscosity (35.2 Pa s), followed by YS-SPI (33.5 Pa s). Additionally, the SPI-treated strategy pronounced improved the hardness, springiness, adhesiveness and chewiness of complexes. Both YS-SPI and Cons-SPI showed the reduced particle size, alongside the uniform distribution, owing to the strong hydrogen bonding and electrostatic interaction between peach pulp substances and SPI, which was confirmed by FT-IR result. The biggest ζ-potential value (−23.55 mV) was found in YS-SPI. Meanwhile, compared with peach pulps, the highest increase ratio (87.94%) of water holding capacity was depicted in MR-SPI. LF-NMR analysis revealed immobilized water was dominant in peach pulp-SPI. The results suggested that MR was promising for the optimal choice to form gel food for people with swallowing problems.

Effect of Soy Protein Isolate on Pasting, Rheological, and Textural Attributes of Potato Starch

AbstractThe effects of different concentrations of soy protein isolate (SPI) on the functional, rheological, pasting, and structural properties of potato starch (PS) are investigated. The water and oil absorption capacity (OAC) of PS‐SPI mix increased significantly with the addition of SPI. Gel strength, peak, final, breakdown, and setback viscosity of PS decreases, whereas the pasting temperature increases with an increase in SPI fraction. Both the Herschel–Bulkley and power law model are found to equally fit in steady state rheology. The PS‐SPI blend exhibits pseudoplastic behavior. The addition of SPI decreases the storage (G′) and loss modulus (G″). SPI also lowers the flow stress values in the amplitude sweep test. Frequency sweep confirms the formation of weak gel formation in PS‐SPI blend by exhibiting a lower value of G′ and G″ than the pure starch. The microstructure of composite gel appears less dense with greater pore size than starch gel. The hardness of the SPI‐PS blend gel decreases from 6.76 to 0.85 N when the SPI content is increased from 0% to 50%. Fourier transform infrared (FTIR) confirms that no chemical groups are formed or destroyed during the composite gel‐making process.

Effect of addition of soybean protein isolate on the retrogradation of rice starch

SummaryIn this study, a hybrid system was prepared by mixing rice starch (RS) with different mass fractions (0%–10% dry weight) of soy protein isolate (SPI) to investigate its retrogradation characteristics during storage. The results showed that the addition of SPI led to an increase in pasting temperature and a decrease in setback (SB) and aging rate (P < 0.05). When the level of SPI was increased to 10%, the pasting temperature reached a peak of 75.28°C, resulting in a decrease of 16.52% in regrowth rate and 51.61% in aging rate. The analysis of hardness and secondary structure indicated that the inclusion of SPI resulted in a less robust starch gel structure in comparison to RS, leading to a decrease in gel hardness and the short‐range ordered structure of starch. The pore structure of the starch gel was observed to be smaller and more uniform following the addition of SPI. The presence of SPI hindered the recrystallisation of starch granules, consequently leading to a delay in starch retrogradation. The results of this study have validated the positive effect of incorporating SPI on the anti‐aging properties of starch during storage. This serves as a foundational basis for enhancing the processing attributes of RS and the overall quality of starchy food products.

Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix

Staple foods with starch and protein components are usually consumed after thermal processing. To date, how including protein hydrolysates (with varied hydrolysis degrees) tailors the structure and digestion features of starch-based matrix with thermal processing has not yet been sufficiently understood. Here, corn starch (CS), soy protein isolate (SPI), and soy protein isolate hydrolysates (SPIH) with different hydrolysis time (5–60 min) were used to prepare starch-based binary matrices. With the addition of SPI or SPIH during thermal processing, the resultant binary systems exhibited higher thermal stability (breakdown visibility was increased by 1.9–10.8 times), denser networks, and fewer short-range orders (R995/1022 was decreased by up to 15.3 %). These structural changes allowed an inhibited starch digestion within the binary system, especially with increased SPI or SPIH content. Compared with CS, the content of resistant starch (RS) for CS-SPI binary complex (10:3 w/w) increased from 9.89 % to 16.69 %. Compared to SPI, SPIH inclusion displayed a stronger inhibitory effect on starch digestion since the reduced molecule size of SPIH probably enhanced its interplays with starch or amylase. For instance, the 10:3 w/w starch-SPIH 60 binary matrix possessed the highest RS content (19.07 %).

Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties

SummaryRice bread is an essential component of a healthy diet. However, due to the poor processing properties of rice protein and starch, it is difficult to form an effective gel network structure, resulting in poor quality of rice breads. This research investigated the impacts of soy protein isolate (SPI) on the physicochemical properties of rice dough and the quality of rice bread. The results suggested that adding SPI could refine the thermal stability of mixtures and delay the aging of starch compared with pure rice flour, indicating that adding SPI reduced the amylose concentration and inhibited starch interaction in the mixed rice powder system. The rheology and SEM analysis of doughs showed that the appropriate addition of SPI increased the elasticity, and reached the highest fermentation height and gas retention coefficient at 9% SPI content, which increased by 115.38% and 8.39%, respectively. In contrast, excessive SPI led to protein aggregation and weakened the structural strength of the dough. When adding 9% SPI improved the hardness, chewiness and specific volume of rice bread, significantly reduced the brightness and baking loss rate, and refined the performance and quality of rice bread. This study confirms that SPI can be used as an improver for good gluten‐free bread (GFB) through its good functional properties and action on starch and provides some basis for further investigation of the interaction between SPI as an improver and rice starch.

Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films.

Increasing consumer awareness of the impact of nutrition on health and the growing popularity of vegan diets are causing a need to look for new plant-based formulations of standard confectionery products with high energy density and low nutritional value, containing gelatin. Therefore, the aim of this study was to develop vegan and sugar-free gummy jellies based on an algae-derived polysaccharide-furcellaran (FUR). Until now, FUR has not been used as a gel-forming agent despite the fact that its structure-forming properties show high potential in the production of vegan confectionery. The basic formulation of gummy jellies included the addition of soy protein isolate and/or inulin. The final product was characterized regarding its rheological, antioxidant, mechanical and physicochemical properties. Eco-friendly packaging for the jellies composed of a three-layer polymer film has also been developed. It was observed that the highest values of textural parameters were obtained in jellies containing the addition of soy protein isolate, whose positive effect was also found on antioxidant activity. Before drying, all furcellaran-based gel systems showed G' and G" values characteristic of strong elastic hydrogels. Storing jellies for a week under refrigeration resulted in an increase in hardness, a decrease in moisture content and reduced water activity values. Overall, our study indicates the high potential of furcellaran both as a gelling agent in confectionery products and as a base polymer for their packaging.

Effect of cassava-banana flour composition and soy protein isolate addition on bread quality and antioxidant properties of gluten-free bread

The effect of cassava-banana flour formulation and soy protein isolate (SPI) addition on gluten-free bread quality and antioxidant properties has been studied. The gluten-free flour composition was 25:75, 50:50, and 75:25 for cassava & banana flour with SPI levels ranged 0, 2.5, 5.0, and 7.5%. Wheat bread was used as control. Different gluten-free flour formulations and SPI addition affected the quality of gluten-free bread (height, specific volume, hardness, springiness, cohesiveness, and resilience) significantly. Banana flour gave a better specific volume compared to cassava flour, and the addition of SPI also increased the height and specific volume of gluten-free bread. Total phenolic content (TPC) and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)) of gluten-free bread were altered by the type of flour composition and SPI addition. Banana flour composition increased TPC & antioxidant capacities. The SPI inclusion on the gluten-free bread also increased TPC and antioxidant activities. The highest DPPH and ABTS content were achieved from 25:75 cassava: banana flour with 5% and 0 % SPI addition (3.25 and 3.16 μmol Trolox equivalent (TE) respectively). These values were higher than the wheat bread control (2.04, and 2.92 μmol TE/100 g, respectively). It can be inferred that banana flour and SPI inclusion in the gluten-free bread gave a better gluten-free bread quality and enhanced antioxidant capacities.

Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

SummaryThe use of two emulsifiers to fabricate a composite emulsifier is a useful strategy used to strengthen the emulsifying capacity. To investigate the feasibility of using soy protein isolate (SPI) to stabilise Pickering emulsions stabilised by soy peptide nanoparticles (SPNs), the SPI was introduced into the SPN system to fabricate SPI‐SPN complex emulsifiers, and the effects of the SPI on the properties of the SPNs and SPN‐stabilised emulsions were investigated with various oil fractions. The addition of SPI significantly reduced the particle sizes and surface hydrophobicities. Furthermore, the SPI increased the structural rearrangements of the SPNs at the oil–water interface. Compared with emulsions stabilised with the SPN alone, the droplet sizes of the SPI‐SPN emulsions were smaller, and the interface protein adsorption percentages were lower for all oil fractions. The viscosity of the SPI‐SPN emulsion was higher than that of the SPNs emulsion at Φ ≤ 0.60. Decreases in G′ and G″ were observed when the SPI was added at all Φ values tested. More importantly, the added SPI markedly enhanced the creaming stabilities of the SPN emulsions at low Φ (≤0.40). These results confirmed that SPI improved the emulsifying activity of the SPNs and enhanced the stabilities of Pickering emulsions stabilised with SPNs at low Φ.

Physicochemical and sensory properties of plant-based meat patties using oil-in-water emulsion

This study investigated the effects of an oil-in-water (O/W) emulsion as an animal fat substitute on the physicochemical and sensory properties of plant-based meat patties. Vegetable oils (peanut, coconut, and medium-chain triglyceride (MCT) oils) and liquid additives (water, oil, water, oil, and surfactant; emulsion) were used to prepare the patties. Tween® 80 and soy protein isolate (SPI) were used to prepare the emulsion. The emulsion droplet size and ζ-potential were analyzed before mixing with the textured vegetable protein batter. The physicochemical, rheological, and sensory properties of the resulting plant-based meat patties were analyzed. The emulsions droplet sizes were approximately 5–10 μm, with a surface charge of >40 or 18 mV upon Tween® 80 or SPI addition, respectively. For patties containing MCT oil, cooking loss and hardness were reduced when using water, oil, Tween® 80, and emulsion samples. Additionally, these samples exhibited high liquid holding capacity, which affected tenderness. The creep recovery and viscoelasticity of the batters were unaffected by the oil type but generally higher in surfactant-containing batters. The L* value decreased irrespective of the type of oil or treatment, and the color difference was low in the sample containing Tween® 80. Moreover, based on the sensory test, MCT oil mixed with Tween® 80 resulted in patties with the highest levels of tenderness, juiciness, and overall acceptance. In conclusion, incorporating MCT oil and pre-manufactured emulsion as an animal fat substitute can improve the juiciness, liquid-holding capacity, and overall palatability of plant-based meat products.

The Effect Of Adding Isolate Soy Protein And Porang Flour Towards Tilapia Sausage Organoleptic

This research was motivated by the use of fish as the main ingredient in making sausages which are still rarely found. Tilapia is one of the leading sources of animal protein in fisheries in Indonesia because of its easy cultivation. The addition of soy protein isolate and porang flour in this study is as a binder and sausage filler. The purpose of this research was to analyze the organoleptic properties of tilapia sausage with the addition of soy protein isolate and porang flour. This study used a Complete Randomized Design method (RAL) with 4 treatments and 3 repeats. The research data was obtained from organoleptic tests by 5 limited panelists in May 2023 at the Culinary Workshop of Padang State University. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then Duncan's Test was continued. The results showed that there was a significant influence on texture. While shape, color, odor and taste did not show a significant effect. Overall, the best results of this study were found in X2 treatment with the addition of soy protein isolate and porang flour 1: 1.

Preparation and Characterization of Extruded Yam Starch-Soy Protein Isolate Complexes and Their Effects on the Quality of Dough.

Extrusion is a method of processing that changes the physicochemical and rheological properties of starch and protein under specific temperature and pressure conditions. In this study, twin-screw extrusion technology was employed to prepare yam starch-soy protein isolate complexes. The structure and properties of the complexes and their effects on the quality of dough were studied. The results showed changes in the X-ray diffraction, rheology, and in vitro digestibility of the complexes. The extruded starch-protein complex formed an A+V-type crystal structure with the addition of soy protein isolate. A small amount of soy protein isolate could improve the complex's viscoelasticity. As the content of soy protein isolate increased, the content of slow-digesting starch and resistant starch in the complexes increased, and the digestibility decreased. The microstructure of the dough indicated that the network structure of the puffed yam starch-protein complex dough was more uniform than that of the same amount of puffed yam starch. The moisture distribution of the dough showed that with the addition of extruded flour, the closely bound water content of the dough increased, and the weakly bound water content decreased. The hardness, gumminess, chewiness, and resilience of the dough decreased. In conclusion, extruded starch-protein complexes can improve dough quality and provide technical support for the broad application of yam.

Producing mixed-soy protein adsorption layers on alginate microgels to controlled-release β-carotene

In this study, the effects of soy protein isolate (SPI) on the morphology, encapsulation efficiency, storage stability, swelling behavior, and in vitro digestion behavior of calcium alginate (CA) microgels were investigated. CA and calcium alginate-SPI (CAS) microgels with encapsulated β-carotene were prepared by extruding a mixture of alginate and SPI using a co-extrusion technique, followed by cross-linking with Ca2+. All microgels exhibited homogeneous sizes and spherical shapes, and CAS microgels showed high levels of protein loading efficiency. The encapsulation efficiency and storage stability of β-carotene within CAS microgels were higher than those within CA microgels. The introduction of SPI into CAS microgels resulted in a higher degree of gel size shrinkage in gastric fluid and a lower degree of swelling in intestinal fluid compared to CA microgels. In vitro digestion was conducted to investigate the effects of the addition of SPI on the release behavior of CA and CAS microgels. Results obtained showed that CAS microgels were more resistant to simulated gastric fluid than CA microgels. Cryo-scanning electron microscopy (cryo-SEM) and confocal laser scanning microscopy (CLSM) observations indicated that the release behavior was dependent on the porosity of the CA and CAS microgels, and the porosity was influenced by the concentration of SPI. This study showed that the introduction of SPI to CA microgels can lead to the development of an effective controlled release delivery system.

Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility

SummaryQuinoa is considered as a superior gluten‐free material due to its balanced composition of amino acids in protein and abundant nutrients. However, the processing behaviour of quinoa flour is limited by protein functional properties. In this study, twin‐screw extrusion was used for the production of gluten‐free quinoa noodles (GFQNs). Moisture was found to be closely related to the cooking quality and texture characteristics of extruded noodles by regulating the formation of starch gel. With this in concern, the moisture dose was optimised as 30%. Then, soy protein isolate (SPI) was supplemented into quinoa flour to improve the texture and cooking quality of GFQNs while decrease its in vitro starch digestibility. It was found that SPI could significantly reduce the cooking loss of GFQNs from 16.65% to 11.82% while increase the hardness of the noodles from 6.35 N to 7.99 N, and form a more porous structure as observed by SEM. Furthermore, the addition of SPI also delayed the in vitro hydrolysis rate of quinoa‐based noodles, as shown by the significant decrease in rapid digestible starch around 8%. Therefore, quinoa–SPI mixture flour with the intermediate moisture extrusion showed prospective to develop low glycaemic index GFQNs.

Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

Gluten-free foods often lack proteins and fibers. This research investigated the physicochemical properties of gluten-free instant fried noodles incorporating Defatted Riceberry Bran (DRB) and soy protein isolate. The results revealed that DRB and soy protein isolate affected the pasting properties, color, cooking time and cooking yield of the noodles. However, there were no significant (p > 0.05) differences between the gelatinization parameters of all noodle dough samples and the cooking loss of all instant noodles. The microstructure of the gluten-free instant fried noodles containing either DRB or soy protein isolate presented a compact and dense structure which explained the longer cooking time for these samples. The addition of soy protein isolate improved the springiness of the gluten-free instant fried noodles. Therefore, the addition of DRB and soy protein isolate could improve the quality of gluten-free instant fried noodles.

Formulation of functional crackers enriched with fermented soybean (tempeh) paste: rheological and microstructural properties

This study focused on the physicochemical properties and sensorial attributes of tempeh paste (TP) incorporated with wheat flour (WF) and soy protein isolate (SPI). Increasing the WF amount (0, 30, 40 and 50%w/w) was shown to increase the cracker hardness and cohesiveness. Rheological studies of the cracker dough indicated the dough exhibited more elastic networks (G’ > G”) and both moduli were more pronounced when WF amount was increased. The findings also revealed that increasing WF amount in the formulation resulted in crackers that were thicker, had higher moisture losses, and lighter colours. On the other hand, the addition of SPI (0, 1, 2, 3 and 4%w/w), did not affect the cracker colour and the moisture content. The cracker hardness and cohesiveness decreased noticeably when SPI amount was increased gradually. The rheological properties revealed that this could be due to the cracker dough having exhibited a strain weakening behaviour. SEM cross-sectional micrographs also showed that the cellular structure of SPI added TP crackers were more aggregated and inhomogeneous and could result in the cracker structure being less hard and incohesive. The study successfully developed TP crackers which has the potential to be considered as a good high protein plant-based product.

The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology

Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition of hemp seed protein ingredients and 67.4% in the wheat flour sample with the addition of soy protein isolate. The sample with Pleurotus flour had the lowest degree of soaking (C2=0.226). The gelatinization of the starch took place at different temperatures depending on the sample, being between 79.1-84.5°C. The temperature range for enzymatic activation was between 86.4-88.8°C. The rheological characteristics of the samples are influenced by the type of added flour and the amount of protein present in each sample.

Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components

Selectively hydrolyzed soy protein (SHSP) has the potential to improve the quality of steamed bread. To clarify its underlying mechanism, the influence of SHSP on dough properties and components was investigated and compared with that of soy protein isolate (SPI). The results showed that SHSP addition resulted in steamed bread with higher loaf volume, lower hardness, and higher viscoelasticity. In contrast, SPI addition had the opposite effect. Nevertheless, both soy proteins decreased melting enthalpy and increased starch particle exposure due to competition for water. By analyzing molecular weight distribution and the secondary structure, we determined that the GMP content of fermented dough decreased by 10.04% following 1% SPI addition; however, it was enhanced by 7.90% following 1% SHSP addition. Moreover, the content of β-turns decreased with SHSP addition. The present study provides a theoretical basis for the exploitation of soy proteins as a nutritious and technofunctional dough improver.

Understanding the role of d‐Allulose and soy protein addition in pectin gels

Abstractd‐Allulose (a monosaccharide and C3 epimer of fructose), one of the common rare sugars is getting attention due to its low caloric values. In this study, d‐Allulose was used as a replacement of sucrose at different ratios (d‐Allulose/Sucrose: 35/0, 20/15, 10/25, 0/35) to formulate pectin‐based soft confectionery gels. Soy protein isolate was also added to increase the protein content. Physical properties, such as hardness, moisture content, pH, and color, were measured for the gels. Higher hardness values were obtained for the soy protein containing gels due to pectin–soy protein interaction (p < 0.05). Also, higher moisture content was observed in soy protein containing gels (p < 0.05). In addition, nuclear magnetic resonance T2 relaxation times were measured at low field (~0.5 T) to determine how the water distribution in the samples changed and to observe how d‐Allulose affected the polymer–water interactions. The study also showed that the presence of d‐Allulose increased the crystallization tendency (% crystallinity of 7.9) of the pectin gels. X‐ray diffraction results showed the d‐allulose peaks at 33.76 and 48.68oθ. Morphologies of the gels were also examined by scanning electron microscope. Sugar type and soy protein isolate addition were found to have significant impact on the gel formulations.