Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein.

ABSTRACT: To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates were selected and analyzed for functional properties (water holding capacity (WHC), emulsifying properties, foaming properties), amino acid content, and protein secondary structure. Then, using the same formulation, the soybean protein isolates were extruded to produce texturized vegetable protein, and its textural properties, degree of texturization, microstructure, free sulfhydryl (free SH), and disulfide (S-S) content were determined. Lastly, a correlation analysis was performed to examine the connection between soybean protein isolates and tex

SUBMITTER: Li L 

PROVIDER: S-EPMC10672934 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature