Soy Protein Powder Research Articles

Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani fragrance rice, soy protein and milk powder

The purpose of this study was to determine the influence of proportion and ratio of the following main ingredients comprising Pathum Thani fragrance rice powder, soy protein and milk powder on physicochemical properties and sensory characteristics of instant functional beverage powder. The experimental procedures consisted of prerequisite processing steps of cooking, drying, crushing and mixing all ingredients. The design was used to produce a total of ten samples of powdered beverage products. Whereas, dry samples and complete dissolution samples were analyzed for their physicochemical properties and sensory characteristics. Results indicated that the prepared beverage powder with various ratios of ingredient combinations delivered significant impact on their physical chemical and sensory characteristics. Principal component analysis (PCA) was implemented to group the attributes into three key dimensions that explained 76.51% of the total variance. Furthermore, Partial least squares regression (PLSR) was employed as a multivariate statistical tool to accurately determine carbohydrate, fiber, L* (dissolve), a* (dissolve) and b* (dissolve) as key drivers of liking. Having the highest consumer satisfaction levels and highest average liking scores of all sensory characteristics, the optimum formulation for instant functional beverage powder was formula 10 containing 23.34% of Pathum Thani fragrance rice powder, 13.33% of soy protein and 13.33% of milk powder, 20% of sugar, 10% of cocoa powder, 10% of malt powder, 5% of non-dairy cream powder and 5% inulin powder. More importantly, these research findings may influence decisions at many levels in increasing consumer acceptance of the product, manufacturing healthier products for people, and adding value to products of agriculture.

Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis.

The low rehydration properties of commercial soy protein powder (SPI), a major plant-based food ingredient, have limited the development of plant-based foods. The present study proposes a treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the rehydration of soy protein powder, as well as other processing properties (emulsification, viscosity). The results show that the soy protein-soy lecithin complex powder, which is hydrolyzed for 30 min (SPH-SL-30), has the smallest particle size, the smallest zeta potential, the highest surface hydrophobicity, and a uniform microstructure. In addition, the value of the ratio of the α-helical structure/β-folded structure was the smallest in the SPH-SL-30. After measuring the rehydration properties, emulsification properties, and viscosity, it was found that the SPH-SL-30 has the shortest wetting time of 3.04 min, the shortest dispersion time of 12.29 s, the highest solubility of 93.17%, the highest emulsifying activity of 32.42 m2/g, the highest emulsifying stability of 98.33 min, and the lowest viscosity of 0.98 pa.s. This indicates that the treatment of soy lecithin modification combined with Alcalase hydrolysis destroys the structure of soy protein, changes its physicochemical properties, and improves its functional properties. In this study, soy protein was modified by the treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the processing characteristics of soy protein powders and to provide a theoretical basis for its high-value utilization in the plant-based food field.

Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique

The rising demand for sustainable protein sources has encouraged interest in alternative food products like meat analogues. This study explores formulating meat analogues using cricket powder (CP) and rice flours, comparing them with soy protein-based analogues. CP exhibited a higher soluble protein content (5.9%) than soy protein powder (4.7%), enhancing textural properties by forming fiber-like structures, increasing firmness and adhesion, and reducing chewiness. Despite having a lower water holding capacity (WHC) than soy analogues, all samples outperformed chicken breast WHC. Under freezing conditions, CP and rice flour combinations formed multilayered structures in protein gels. The optimal formulations were CP and sticky rice flour (ratio 6:1) with respect to their texture properties, fiber structure, and nutritional value. This study highlights the potential of cricket powder and rice flour combinations as viable meat analogue ingredients, addressing the need for sustainable protein sources in the food industry.

Effect of dry heat treatment of soy protein powder on aligned structure formation in soy protein-based food gels during freezing

Effect of dry heat treatment of soy protein powder on aligned structure formation in soy protein-based food gels during freezing

Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers

SummaryThe physiochemical properties of five commercially available soy protein isolates (SPI) from different manufacturers and one soy protein concentrate were analysed. Despite their identical botanical origin and an almost interchangeable molecular weight profile, remarkable differences were revealed in their solubility, protein dispersibility index (PDI), water holding capacity (WHC), zeta potential (measured at different pHs) and particle size distribution. Protein solubility and PDI values, which can be considered as a simple and reliable measure of soy protein powder's suitability for industrial formulations such as extrusion premixes, revealed to be strongly intercorrelated, with SPI A, B and E showing higher values at pH 7.0 and 9.0 as compared to their counterparts (sample C and D). WHC appeared to be less influenced by solubility, but greatly by particle size distribution. SPI A, B and E showed largest increase in diameter upon hydration (‘swelling’) and gave the highest WHC.

Comparison of critical storage parameters of the powders containing soy protein isolate and inulin, based on the concepts: Water activity and Temperature of glass transition

In this study water activity and glass transition concepts were used to evaluate stability of the two component powder systems containing inulin and soy protein isolate. Moisture adsorption isotherms of soy protein powder with 25, 50 and 75 g of inulin on 100 g powders additions at 25 °C were determined by static gravimetric method. The experimental data obtained were fitted to three mathematical models. All curves exhibit sigmoidal shape corresponding to type II isotherms. The monolayer moisture content for GAB (Guggenheim–Anderson–Boer) model obtained for powder systems varied between 0.0647 and 0.0739 g water/g dry solids. Thermal transitions of equilibrated powders were analyzed using differential scanning calorimetry and glass transition curves were plotted by Gordon–Taylor equation. The highest value of glass transition temperature of anhydrous solid was calculated for soy protein without inulin addition. In order to investigate optimum storage conditions diagrams including water activity, equilibrium moisture content and glass transition relationship were constructed by using Khalloufi–El-Maslouhi–Ratti equation. Critical moisture content values of the powders estimated based on both, water activity and glass transition concepts, were significant higher than corresponding them monolayer capacity values.

Alginate/Gelatin-Based Hydrogel with Soy Protein/Peptide Powder for 3D Printing Tissue-Engineering Scaffolds to Promote Angiogenesis.

In recent years, 3D bioprinting has attracted broad research interest in biomedical engineering and clinical applications. However, there are two issues need to be solved urgently at present, the development of ink is the first pressing thing for 3D printing tissue engineering scaffold, other thing is the promotion of angiogenesis in the scaffold. Therefore, a gelatin/sodium alginate-based hydrogel with protein-rich is developed here, which is prepared by gelatin, sodium alginate, and soy protein/soy peptide powder. The prepared inks exhibit excellent shear-thinning behavior, which contribute to extrusion-based printing; also shown good crosslinking ability by calcium chloride. The macroporous composite scaffolds are printed by 3D printing using the developed ink and the physicochemical properties of the scaffolds are evaluated. Moreover, the cytocompatibility of printed scaffold is characterized by using human umbilical vein epidermal cells, results show that the scaffolds with soy protein and soy peptide powder can promote cell attach, spread, migration, and proliferation. The further research of chicken embryo allantoic membrane assay and animal experiment are carried, and results present that the scaffold can promote the growth of neo-vessels in the scaffold, which means the developed ink with soy protein and soy peptide powder has great potential for angiogenesis.

Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder

The effects of fermentation with different combinations of probiotic micro-organisms on the consumer quality attributes, soy isoflavone and equol content of yogurt, made from soy whey, soy embryo powder and soy protein powder were investigated. Differences in water holding capacity, texture, apparent viscosity, sensory attributes, soy isoflavone and equol content were studied. Different probiotics had significantly different effects on yogurt quality, soy isoflavone and equol content. Fermentation with Danisco probiotic starter resulted in the shortest fermentation time, the best water holding capacity, textural properties, flavor, sensory scores, the highest total (28) of aroma volatiles detected and the highest content of equol (1022.6 ng/mL). Multivariate statistical analysis of taste and aroma profiles was able to clearly distinguish between yogurts with different sensory scores. These findings indicate that producing yogurt from soy whey, a waste-stream from soybean processing, is a viable way to make a higher-value, health promoting consumer product.

Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting

For the high-value utilization of tuna liver, the effects of acid-aided (Acid-pH) and alkali-aided pH-shifting (Alkali-pH) on the physicochemical and functional properties of the protein powder prepared by pH-shifting and freeze-drying were studied. As expected, the protein powder with high purity could be obtained through Acid-pH or Alkali-pH followed by freeze drying, while the Alkali-pH led to a higher protein yield, higher protein ratio, lower lipid ratio and lower heavy metal content than Acid-pH. The amino acid profile of the protein powder prepared by Alkali-pH (Alkali-PP) was similar with that prepared by Acid-pH (Acid-PP). In addition, compared with Acid-PP, the Alkali-PP possessed the greater capacities in emulsion activity, foaming capacity and fat absorption capacity. Furthermore, the foaming capacity, foam stability and fat absorption capacity of Alkali-PP was better than soy protein powder. Therefore, Alkali-pH followed by freeze-drying would be a better alternative to prepare high-quality protein powder from tuna liver in the food industry.

Physicochemical Properties and Sensory Evaluation of Non-Meat Ingredients Chicken Sausage

Non-meat ingredients are used to impart flavor, slow bacterial growth, and increase the yield of the sausage production. To study the quality of chicken sausage incorporated with non-meat ingredients namely, soy protein powder, non-fat milk powder and potato starch at the rate of 2% (w/w) concentration. Sausage samples were analyzed for physical, nutritional, and sensory properties during refrigerated storage at -4 ℃. The nutritional, physical and sensory characteristics were analyzed, at day 1, week 1, week 2 and week 3 of storage. Moisture, ash, dry matter, fat, pH, texture, and color were significantly difference (p<0.05) among the treatments at day one. During storage the ash, pH content and dry matter content were significantly (p<0.05) increased, and fat content and moisture content was significantly (p<0.05) decreased storage period. At week one, the higher hardness value showed in soy protein powder incorporated chicken sausage and least value showed in without added non-meat ingredient (control) sausage. As results of organoleptic characteristics revealed that, 2% of potato starch incorporated chicken sausage had the highest mean score of overall quality of all sensorial properties namely, color, taste, texture, flavor, and overall acceptability.

Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation

This study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC). Six treatments were formulated in two groups (15% and 30% of added flour as Groups A and B, respectively). The oil absorption and water holding capacity were higher (P < 0.05) in Soy protein burgers (SPB) than in other burgers. The mineral content of magnesium, phosphorus, iron and zinc was higher in the quinoa burgers (QB) than in the other formulations for both A and B groups. Also, the result of sensory evaluation revealed increases (P < 0.05) in overall acceptability and taste attributes of QB and BWB (Buckwheat Burger) in both groups. The shelf life results showed significant differences between SPB and treated samples (QB and BWB). Therefore, these new beef burger formulations might be a viable option in improvement of nutritional, durability and sensory properties.

Optimization of meat analog production from concentrated soy protein and yam (Xanthosoma sagittifolium) powder using pasta machine

The objectives of this study were to determine the effect of Xanthosoma sagitifolium powder (XSP), mixing time and water on meat analog characters and to optimize these parameters in meat analog production using Response Surface Methodology with BoxBehnken design. Meat analog is produced from mixing XSP and concentrated soy protein using a household pasta machine. The observation was made at the range of XSP proportion 0 - 80%, mixing time 6 - 18 mins and water addition 70 - 150%. Fourier Transform Infra-red (FTIR) was employed to determine the alteration of the functional bond. The results of FTIR observation showed that the highest intensity obtained when XSP proportion, mixing time and water addition are 20%, 9 mins and 140% respectively. The experimental data obtained from the Box-Behnken design was in accordance with the second order polynomial equation. Moreover, the 3D response surface derived from mathematical models was used to optimize the production condition. The optimum production conditions are XSP proportion of 30%, water addition of 140% and mixing time of 12 mins which produced meat analog having WHC of 145.3542±5.7384%, OHC of 43.7869±7.8725% and texture of 90.32±0.37 gr/mm.

Water activity influence on the thermal resistance of Salmonella in soy protein powder at elevated temperatures

Salmonella is a leading cause of foodborne illness associated with low-moisture foods. In addition to being able to survive in low-moisture environments during long storage, Salmonella has shown sharply increased thermal tolerance making it difficult to control in low-moisture foods. This research utilized soy protein powder as a food career to study the thermal resistance of Salmonella under a wide range of temperatures and aw. Salmonella inoculated soy protein powder samples were pre-equilibrated to aw from 0.13 to 0.82 at room temperature, then subjected to heat treatment (60–99 °C) under isothermal conditions. The aw of soy protein powders at 25 to 99 °C were measured using high-temperature aw cells with humidity sensors. The D-values as a function of high-temperature aw from 0.25 to 0.70 showed a semi-log relationship under each treatment temperature level from 70 to 99 °C. Slightly downward trends were observed when the high-temperature aw was above 0.70, showing increased effectiveness of thermal inactivation. Results from this study provide insights to assist the design of thermal treatments for control of Salmonella in intermediate- and low-moisture foods.

Development of a Differential Multiplex PCR Assay for the Supplemental Identification of Different Sources of Proteins

Differentiation of proteins from multiple sources provides challenges in the accuracy using multiple and often disputed protein identification methods. The U.S. Pharmacopeia Food Chemical Codex does not include monographs for many protein sources, including milk proteins and soy protein isolate. Monographs that are included for proteins do not list a single comprehensive identification method but instead rely on a combined assessment of ash (total), fat, lactose, loss on drying, and protein content. A fast, inexpensive, and accurate protein source assay is tantamount to prevention of economic adulteration in protein powders. This study describes the development of a novel method to identify and differentiate animal proteins (cow protein powders as milk protein and whey protein) and plant proteins (soy protein powders). These proteins powders are of high importance to the food and dietary supplement industries, as they encompass the highest grossing and fastest growing protein sources in the global protein powder market. The developed method uses PCR amplification and gel electrophoresis of short chain DNA fragments found in processed protein powders to identify and differentiate the source of each powder. The original development was performed using reference materials of known identity and tested against an inclusivity panel of protein powders from commercial sources. Bands were identified using the Agilent Tapestation 4200 and Tapestation Analysis Software A.02.02 (SR1) using proprietary band analysis. The developed method was found to be specific for the identification of each protein source, passing a computational (National Center for Biotechnology Information Basic Local Alignment Search Tool) exclusivity panel and an experimental inclusivity panel. The method was also able to detect multiple adulterants in concentrations as low as 1% (w/w). The developed method is fast, inexpensive, and accurate (100%) for the supplemental identification of cow and soy proteins and able to detect adulteration as low as 1% (w/w). A new method can identify cow and soy proteins, and detect low levels of adulteration using DM-PCR.

PÜSKÜRTMELİ KURUTUCU İLE YAĞI ALINMIŞ AYÇİÇEĞİ PROTEİN EKSTRAKTI TOZU ÜRETİMİ: FONKSİYONEL ÖZELLİKLERİ VE TOZ KARAKTERİZASYONU

The proteins were extracted from de-oiled sunflower seed cake and protein powder was produced using a pilot-scale spray dryer. Mild-acidic protein extraction and co-extraction of phenolic compounds were employed in order to obtain protein extracts. A pilot-scale spray dryer was used to convert protein extracts into protein powder. Micro-spherical particles were obtained having irregular surface properties. The protein powders showed poor flow behaviour having hausner ratio and angle of repose values around 1,58 and 49°, respectively. They showed poor solubility, sufficient emulsifying and oil-binding capacity. Despite their poor solubility, they had moderate wettability. The denaturation temperature of sunflower protein powder was found around 80 °C from DSC thermogram. FTIR spectrum was found to be very similar to those of soy protein and milk protein extract powders reported previously.

Optimasi Pembuatan Daging Tiruan Umbi Porang (Amorphophallus oncophyllus) dan Isolat Protein Kedelai dengan Metode RSM (Response Surface Methodology)

Meat analogue is a form of product which has originated from vegetal component which has a lot of tissue and could replace animal meat. The forming of meat analogue is using the extrusion technique. Primary ingredient which used is isolate soy protein and water, but also it is able to be added by other carbohydrates source such as porang bulb (Amorphophallus oncophyllus) wherewith increase the functional character over the meat analogue. This research is aimed for identify the optimum condition of proper treatment between the water additional formulation, isolate soy protein, porang bulb, therewithal the extrusion time. This reasearch was conducted in 5 phases: (1) determining the water content, isolate soy protein and porang bulb powder extrution time; (2) undertaking the randomization box-behnken model over RSM method. (3) Meat analogue forming based on the related randomization; (4) analysed parameters are; texture, WHC, OHC, protein solubility and organoleptic. The data analysis is using RSM Analyze. The optimization result of porang bulb meat analogue in the formulation of 90% water content, 18 minutes of extrusion time and 50% of used isolate soy protein. Meat analogue character with the optimization result as follows: texture 66,93 g/mm, WHC 304,98%, OHC 60,15%, protein solubility 80,06% and organoleptic 70,6%.

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein. Pasta made from 100% of durum wheat semolina and 100% of banana were used as controls. The addition of soy or egg white protein showed significant differences on physicochemical properties compared with semolina pasta and pure banana pasta. Type of protein, level of protein, and the interaction between type of protein and the level of protein altered protein content. Soy protein gave higher protein content than egg white protein, whereas higher level of protein addition gave higher protein content of pasta. The fortified banana pasta had higher protein content than semolina pasta. There were no significant effects of soy or egg white protein addition to either insoluble or soluble dietary fiber content. It was also observed that the cooking properties of pasta (optimum cooking time, swelling index, water absorption index, and cooking loss) were affected by the level of protein addition and the type of protein. Textural analysis for tension and firmness of the pasta illustrated that protein fortification improved the textural characteristic of banana flour pasta. The addition of soy or egg white protein also improved the protein content of banana pasta making it equal to or even better than semolina pasta. Practical applications Research has been carried out to improve gluten-free products, not only for people with celiac diseases, but also for those who choose a healthy lifestyle. Gluten-free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional protein source has the ability to improve the product quality and contribute to the nutritional values which can give added value to the final gluten-free pasta product. This study reports the effects of the level of egg and soy protein fortification on the physicochemical properties of banana pasta. To the best our knowledge, there is no study which tried to develop banana pasta with protein addition alone such as soy protein isolate or egg protein powder.

Food component influence on water activity of low-moisture powders at elevated temperatures in connection with pathogen control

Recent research has shown exponentially increased thermal resistance of pathogenic bacteria at a reduced water activity (aw) in thermal treatments. However, information on aw change as affected by food components at high temperatures is limited. The objective of this project was to quantify the influence of major food components on aw changes in low-moisture foods at elevated temperatures. Corn starch, soy protein, coconut, and cheddar cheese powders were selected as high-carbohydrate, high-protein, high-fat, and intermediate products. Vacuum dried powders were equilibrated in the jars containing saturated salt solutions to different aw from 0.11 to 0.84 at 25 °C. The aw of food powders were measured from 25 to 80 °C in hermetically sealed test cells using hight-temperature humidity sensors. For a given initial aw, high-carbohydrate product had more considerable aw increase than high-protein, intermediate, and high-fat foods with increasing temperature. The net isosteric heat of sorption increased from high-fat, intermediate, high-protein, to high-carbohydrate food at same moisture content. These relationships support findings in the literature that bacterial cells are more easily inactivated in high-carbohydrate and high-protein products than in high-fat foods. Understanding the correlation between food components and aw change at elevated temperatures helps predict the thermal resistance of bacteria in low-moisture foods.

Allergy Patch Testing Is Not Predictive of Caustive Food Antigens in EoE

Introduction: The six food elimination diet (SFED) is the main nonpharmacologic treatment strategy in eosinophilic esophagitis (EoE), but ishampered by the need for multiple EGDs. Skin prick testing (SPT) directed elimination is ineffective, butis limited by measurement of an IgE rather than Th2 mediated response. Allergy patch testing (APT), by virtue of prolonged skin exposure to allergens, measures a delayed hypersensitivity reaction more akin to EoE. While pediatric studies have suggested greater success with APT than SPT, adult studies using APT in EoE are lacking. Methods: Adult EoE patients completed the MDQ-30 questionnaire prior to enrollment. APT with antigens applied using Finn chambers were interpreted at 48 and 72 hours in a clinical Dermatology lab. The presence of erythema or papules constituted a positive result. Food antigens included beef, turkey, tomato paste, applesauce, potato flour, corn flour, barley flour, rice flour, rye flour, garbanzo bean flour, soy protein powder, wheat flour, almond flour, egg white powder, dry milk powder, fish flakes, and peanut butter. Thereafter, a SFED of milk, wheat, eggs, soy, nuts, and fish was followed for6 weeks.Dietitian visitsat initiation and completion as well as phone interviews at 2 and 4 weeks were conducted. Patientsnonresponsive to the SFED completed an extended SFED which included corn and legumes. Patients with symptomatic and histologic remission ( < 15 eos per HPF) underwent systematic food reintroduction with EGD and biopsies to identify culprit food antigens. Results: A total of 7 patients were recruited, with 4 of the 7 responsive to SFED with an additional patient responsive to an extended SFED. Of the 5 patients responsive to dietary therapy, 2/5 (40%) had a single food trigger, with the other three patients having 4 food triggers (60%). Among the 5 responders, APT had poor predictive value, with a sensitivity of 7.1% (0.4%, 35.8%) and specificity of 100% (77.8%, 100%). The specificity of the test was limited by the fact that APT was rarely positive. In fact 4 of 5 SFED responders and 5 patients overall demonstrated no reaction to any antigen on APT. Further, even in the two patients with reactions, one patient reacted to only wheat and egg while the other reacted only to nuts.Table 1Conclusion: APT demonstrated poor predictive value for causative food antigens in EoE. Specifically, this test demonstrated poor sensitivity, with positive results seen rarely. APT does not appear useful in a directed elimination diet for EoE.

Analysis of a heat recovery system of the spray-drying process in a soy protein powder plant

Spray drying for particulate products is an energy-intensive process. To decrease energy consumption, an effective heat recovery system for a soy protein powder plant is proposed in this paper. A water loop with heat pump is employed to recover the waste heat of the exhaust air to preheat the inlet ambient air for spray drying and space heating during the heating season. Operating performance of the heat recovery system in a whole year is calculated, and economic analysis is conducted based on the calculation results. As a result, it is found that the heat recovery system could reach 21.3% energy-saving amount compared to the traditional spray drying system. And the static payback period of the heat recovery system is around 2.4years.