Preparation of zein—soy protein isolate composites by pH cycling and their nutritional and digestion properties
Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) w...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhao, Wenke [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:159 ; year:2022 ; day:1 ; month:04 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2022.113191 |
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| 520 | |a Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. | ||
| 520 | |a Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. | ||
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10.1016/j.lwt.2022.113191 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001755.pica (DE-627)ELV057047715 (ELSEVIER)S0023-6438(22)00126-8 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhao, Wenke verfasserin aut Preparation of zein—soy protein isolate composites by pH cycling and their nutritional and digestion properties 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. Precipitation Elsevier Supernatant Elsevier In vitro digestion Elsevier Composite protein Elsevier Xiang, Huan oth Liu, Ying oth He, Shan oth Cui, Chun oth Gao, Jingrong oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:159 year:2022 day:1 month:04 pages:0 https://doi.org/10.1016/j.lwt.2022.113191 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 159 2022 1 0401 0 |
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10.1016/j.lwt.2022.113191 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001755.pica (DE-627)ELV057047715 (ELSEVIER)S0023-6438(22)00126-8 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhao, Wenke verfasserin aut Preparation of zein—soy protein isolate composites by pH cycling and their nutritional and digestion properties 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. Precipitation Elsevier Supernatant Elsevier In vitro digestion Elsevier Composite protein Elsevier Xiang, Huan oth Liu, Ying oth He, Shan oth Cui, Chun oth Gao, Jingrong oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:159 year:2022 day:1 month:04 pages:0 https://doi.org/10.1016/j.lwt.2022.113191 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 159 2022 1 0401 0 |
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10.1016/j.lwt.2022.113191 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001755.pica (DE-627)ELV057047715 (ELSEVIER)S0023-6438(22)00126-8 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhao, Wenke verfasserin aut Preparation of zein—soy protein isolate composites by pH cycling and their nutritional and digestion properties 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. Precipitation Elsevier Supernatant Elsevier In vitro digestion Elsevier Composite protein Elsevier Xiang, Huan oth Liu, Ying oth He, Shan oth Cui, Chun oth Gao, Jingrong oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:159 year:2022 day:1 month:04 pages:0 https://doi.org/10.1016/j.lwt.2022.113191 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 159 2022 1 0401 0 |
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10.1016/j.lwt.2022.113191 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001755.pica (DE-627)ELV057047715 (ELSEVIER)S0023-6438(22)00126-8 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhao, Wenke verfasserin aut Preparation of zein—soy protein isolate composites by pH cycling and their nutritional and digestion properties 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. Precipitation Elsevier Supernatant Elsevier In vitro digestion Elsevier Composite protein Elsevier Xiang, Huan oth Liu, Ying oth He, Shan oth Cui, Chun oth Gao, Jingrong oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:159 year:2022 day:1 month:04 pages:0 https://doi.org/10.1016/j.lwt.2022.113191 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 159 2022 1 0401 0 |
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10.1016/j.lwt.2022.113191 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001755.pica (DE-627)ELV057047715 (ELSEVIER)S0023-6438(22)00126-8 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Zhao, Wenke verfasserin aut Preparation of zein—soy protein isolate composites by pH cycling and their nutritional and digestion properties 2022transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. Precipitation Elsevier Supernatant Elsevier In vitro digestion Elsevier Composite protein Elsevier Xiang, Huan oth Liu, Ying oth He, Shan oth Cui, Chun oth Gao, Jingrong oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:159 year:2022 day:1 month:04 pages:0 https://doi.org/10.1016/j.lwt.2022.113191 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 159 2022 1 0401 0 |
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Preparation of zein—soy protein isolate composites by pH cycling and their nutritional and digestion properties |
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Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. |
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Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. |
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Composite proteins with designable nutritional and functional properties are attracting great attention in the food industry. In this study, novel protein composites were fabricated by co-dissolving zein and soy protein isolate (SPI) at pH 12. Different ratios of soy protein isolate vs. zein (S/Z) were showed different characteristics. The supernatant with composite protein S/Z = 1 was indicated a better solubility, a balanced amino acid ratio, and a better digestibility (98.74%); the composite protein S/Z = 0.01 was exhibited higher free radical scavenging ability (>90%,5 mg/mL) and lower trypsin inhibitory activity after gastrointestinal (GI) digestion. This study raise the level of Lys which was limited in the zein. Moreover the level of those that were limited in the SPI such as Met and Cys. In summary, our results demonstrated that the techniques of processing protein ingredients were advanced toward on-demand nutritional properties. |
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