Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength

No abstract is available for this paper.

• Publication year

  2015

• Venue

  International Journal of Food Properties

• Publication date

  2015-02-04

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1080/10942912.2013.865057
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Influence of Protein Concentration on the Properties of Crayfish Protein Isolated Gels

  2014cited by this paper
• Effect of pH and Temperature on the Viscosity of Texturized and Commercial Whey Protein Dispersions

  2013cited by this paper
• Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

  2013cited by this paper
• Study on the Functional Properties of Soybean Protein Isolate Cross-Linked with Gelatin by Microbial Transglutaminase

  2013cited by this paper
• Amino acid composition, foaming, emulsifying properties and surface hydrophobicity of mustard protein isolate as affected by pH and NaCl

  2012cited by this paper
• Microfluidization as a potential technique to modify surface properties of soy protein isolate

  2012cited by this paper
• Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface: relationship to structural properties.

  2012cited by this paper
• Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate.

  2011cited by this paper
• Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

  2011cited by this paper
• Effects of calcium and high pressure on soybean proteins: a calorimetric study.

  2010cited by this paper
• Estimation of the number of α‐helical and β‐strand segments in proteins using circular dichroism spectroscopy

  2008influential reference
• Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films

  2007cited by this paper
• Functionality of oilseed protein products: A review

  2006cited by this paper
• Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins

  2006cited by this paper
• Raman spectroscopic characterization of secondary structure in natively unfolded proteins: alpha-synuclein.

  2004cited by this paper
• Disulfide bonds as switches for protein function.

  2003cited by this paper
• Conformational changes involved in thermal aggregation processes of bovine serum albumin.

  2003cited by this paper
• Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions.

  2002cited by this paper
• Thermodynamic consequences of burial of polar and non-polar amino acid residues in the protein interior.

  2002cited by this paper
• Mechanisms of tryptophan fluorescence shifts in proteins.

  2001influential reference
• Protein and humic acid adsorption onto hydrophilic membrane surfaces: effects of pH and ionic strength

  2000cited by this paper
• Influence of NaCl and CaCl2 on Cold‐Set Gelation of Heat‐denatured Whey Protein

  2000cited by this paper
• Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates.

  2000cited by this paper
• Surface functional properties of native, acid-treated, and reduced soy glycinin. 2. Emulsifying properties.

  1999cited by this paper
• Surface functional properties of native, acid-treated, and reduced soy glycinin. 1. Foaming properties.

  1999cited by this paper
• Food emulsions: principles, practice, and techniques

  1999cited by this paper
• Toward understanding tryptophan fluorescence in proteins.

  1998cited by this paper
• Energetics of polar side-chain interactions in helical peptides: salt effects on ion pairs and hydrogen bonds.

  1998cited by this paper
• ENERGETICS OF POLAR SIDE-CHAIN INTERACTIONS IN HELICAL PEPTIDES : SALT EFFECTS ON ION PAIRS AND HYDROGEN BONDS

  1998cited by this paper
• Effect of drying methods on molecular properties and functionalities of disulfide bond-cleaved soy proteins

  1997cited by this paper
• How Hofmeister ion interactions affect protein stability.

  1996cited by this paper
• The applications of Raman spectroscopy in food science

  1996influential reference
• Alkali-modified soy proteins: Effect of salts and disulfide bond cleavage on adhesion and viscosity

  1996cited by this paper
• Factors affecting molecular characteristics of whey protein gelation

  1995cited by this paper
• Alkali-modified soy protein with improved adhesive and hydrophobic properties

  1995cited by this paper
• Soy Protein Isolate Solubility and Surface Hydrophobicity as affected by Antioxidants

  1995cited by this paper
• Interactions of Food Proteins (ACS Symposium Series 454). Herausgegeben von N. Parris und R. Barford, 294 Seiten, zahlr. Abb. und Tab. American Chemical Society, Washington, DC, 1991. Preis: 59,95 $

  1992cited by this paper
• Secondary structure perturbations in salt-induced protein precipitates.

  1991cited by this paper
• Interactions of food proteins

  1991cited by this paper
• Applications of isolated soy protein in low-fat meat products.

  1991cited by this paper
• Spectroscopy of biological systems

  1986cited by this paper
• Protein surface analysis. Methods for identifying antigenic determinants and other interaction sites.

  1986cited by this paper
• Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins

  1983cited by this paper
• Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicity

  1983cited by this paper
• Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins.

  1980influential reference
• Strategy and Tactics in the Raman Spectroscopy of Biomolecules

  1977influential reference
• Principles of Food Science. Part 1: Food Chemistry. Herausgegeben von O. R. Fennema. Marcel Dekker Inc., New York‐Basel 1976. 1. Aufl., XI, 792 S., geb. sfr. 170.—

  1976cited by this paper
• Protein measurement with the Folin phenol reagent.

  1951cited by this paper

• Harnessing Rhizopus oligosporus mycelium as a sustainable protein source: Functional properties and optimization of a meat-analogue “chicken popcorn”

  2026cites this paper
• Time-Dependent Effects of Ultrasonic Modification of Soy Protein Concentrate on the Mixolab Rheology of Enriched Dough

  2026cites this paper
• Konjac glucomannan retards the deterioration of whey protein isolate gel quality after freeze-thaw cycles and their application in frozen skimmed yogurt

  2026cites this paper
• Revealing the Influence of 7S Globulin Hydrolyzates with Varying Hydrolysis Degrees on the Thermoresponsive Behavior of Methylcellulose in Aqueous Solutions.

  2026cites this paper
• Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

  2026cites this paper
• Improving the Texturization of Pea Protein Through the Addition of a Mung Bean Protein Extract Solution and Optimizing the Moisture Content, Screw Speed, and Extrusion Temperature

  2025cites this paper
• Dietary Fiber-Mediated High-Moisture Texturization of Antarctic Krill-Based Hybrid Protein: Interaction Between Microstructure and Hydration Properties

  2025cites this paper
• Structural, Thermal, Physicochemical, and Techno-Functional Properties of Proteins from Pequi (Caryocar brasiliense) Almonds

  2025cites this paper
• Enhancing pea protein functionality via media milling and pH-shifting.

  2025cites this paper
• MOLECULAR CHARACTERIZATION AND TISSUE EXPRESSION OF THE <italic>BIM</italic> GENE IN <italic>MEGALOBRAMA AMBLYCEPHALA</italic> AND ITS RELATIONSHIP VERIFICATION WITH MAM-MIR-24-3

  2025cites this paper
• Ultrasound-assisted egg yolk granule-EGCG conjugation via multiple mechanisms for improved functionality and stability.

  2025cites this paper
• Elucidating the inhibitory activity and mechanism of ergothioneine on polyphenol oxidase from mushroom.

  2025cites this paper
• Defatting coconut protein: Influence of solvent polarity and emerging technologies on structural and colloidal properties

  2025cites this paper
• Exploring the synergistic potential of pH and ultrasonication on the functional properties of pea and lentil protein isolates and its formulation in food product

  2025cites this paper
• Enhancing the emulsifying properties of zein via alkali-heat treatment and konjac glucomannan complexation for stabilizing Pickering emulsions.

  2025cites this paper
• Self‐Assembled Nano‐Structure Domain via the Directionally Induced of Protein‐Structure Enables Robust and Industrial Scalable Biomass Adhesives

  2025cites this paper
• Harnessing thermal spring water and hydrophobic eutectic solvent for galactoglucomannans, glucans and phenolics recovery from Evernia prunastri and their potential biological applications.

  2025cites this paper
• Effects of different emulsion gels and extrusion temperature on structural properties of meat substitutes processed by high-moisture extrusion of soybean protein

  2025cites this paper
• Effects of NaCl and cumin essential oil on camel meat myoglobin under malondialdehyde oxidation system.

  2025cites this paper
• Drying-resistant pea protein powders: Decoding structural determinants of redispersibility.

  2025cites this paper
• Insights into the mechanism of phosphatidylcholine-casein interactions in simulated infant formula emulsion: structure, physicochemical properties and microcapsule formation.

  2025cites this paper
• Structures, functional properties and simulated digestion in vitro of Chickpea protein fractions

  2025cites this paper
• Physical, chemical, and organoleptic properties of oyster mushroom (Pleurotus ostreatus) meat analogue nuggets

  2025cites this paper
• Effect of NaCl on gel mechanical behavior of bovine serum albumin–soy protein blends

  2025cites this paper
• Structural and techno-functional properties of pH-shifted protein isolates from unhatched hen eggs

  2025influential citation
• Optimization of Moringa oleifera leaves protein extraction conditions and characterization based on nutritional quality and functional properties for sustainable protein source

  2025cites this paper
• Molecular mechanisms of plasmin-induced dense aging gels in skimmed milk from different direct UHT treatments revealed based on peptidomics and molecular dynamics simulations.

  2025cites this paper
• Screening, Characterization, and Identification of Microbial Probiotic Extracts From Wastewater Treatments Plants Using 16S rDNA Sequencing

  2025cites this paper
• Combined effect of pulsed electric fields and drying method on the microbial load and protein properties of house crickets (Acheta domesticus)

  2025cites this paper
• In vitro antidiabetic and antioxidant activities of protein hydrolysates via alkaline autolysis of Fusarium venenatum mycoprotein

  2025cites this paper
• Cricket isolates as ingredients to design protein foods: Functional, structural and interfacial properties

  2025cites this paper
• Physicochemical and Functional Properties of Blue Lupin and White Lupin Protein Isolates

  2025cites this paper
• Influence of Interactions Between Drawing Soy Protein and Myofibrillar Proteins on Gel Properties

  2025cites this paper
• Inhibition mechanism against hemoglobin oxidation of volatile pyrroles from Maillard reaction.

  2025cites this paper
• TGase‐induced crosslinking of mulberry leaf protein particles as stabilizer of high‐internal‐phase Pickering emulsions: characterization and stability

  2025cites this paper
• Bovine serum albumin-EGCG particles increase high internal phase Pickering emulsions stability: The leading role of EGCG concentrations

  2025cites this paper
• Impact of tannic acid addition on the structural and functional properties of soy protein-based high-moisture extruded meat analogues optimized using Artificial Intelligence

  2025cites this paper
• A Comparative Study of the Structural and Functional Properties of Chickpea Albumin and Globulin Protein Fractions

  2024cites this paper
• Developing a water-resistant cellulose-based wood adhesive based on dual dynamic Schiff base and disulfide bonds

  2024cites this paper
• Enhancing the gel properties of whey protein isolate via konjac mannan-crosslinking and their application in non-fat yogurt

  2024cites this paper
• Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles

  2024cites this paper
• Enhancing Gel Network Structure and Flavor of Low-Salt Surimi via Microwave Heating-Assisted L-Lysine Treatment

  2024cites this paper
• Structure and flavor properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

  2024cites this paper
• Structure and functionality of Pleurotus geesteranus protein isolate as a function of pH.

  2024cites this paper
• Buffalo worm (Alphitobius diaperinus) proteins: Structural properties, proteomics and nutritional benefits.

  2024cites this paper
• 탈지방법이 쌍별귀뚜라미 단백질 추출물의 이화학적 특성에 미치는 영향

  2024cites this paper
• Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system.

  2024cites this paper
• Mechanistic understanding of the effects of nanoliposome-soybean protein isolate interactions on soybean protein isolate emulsifying properties

  2024cites this paper
• Formation and characterization of cold-set whey protein gels induced by L-ascorbic acid/calcium for their encapsulation and release

  2024cites this paper
• Proteomic analysis revealed the deterioration of surimi gelling capability to fish stress during transportation.

  2024cites this paper
• Aqueous ozone effects on wheat gluten: Yield, structure, and rheology.

  2024cites this paper
• Mechanism of Tumbling-curing to Improve Beef Quality: Insights from the Structural and Functional Properties of Myofibrillar Protein

  2024cites this paper
• Deciphering the Thermodynamic Landscape of CRISPR/Cas9: Insights into Enhancing Gene Editing Precision and Efficiency.

  2024cites this paper
• A study on the synergistic interaction of pea protein isolate and whey protein isolate for enhancing the stability and quality of krill oil emulsion

  2024cites this paper
• Dual decoration of quinoa protein isolate by different dietary polyphenols with covalent and noncovalent approaches: Structure characterization, conformational changes and functional properties

  2024cites this paper
• Mild extraction of faba bean (Vicia faba L.) proteins against conventional methods: Impact on physicochemical and thermal characteristics.

  2024cites this paper
• Correlation between surface hydrophobicity changes and surface activity changes of soybean protein isolates caused by structural changes

  2024cites this paper
• Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers.

  2024cites this paper
• Preparation and Regulation of Natural Amphiphilic Zein Nanoparticles by Microfluidic Technology

  2024influential citation
• Understanding the mechanism for sodium tripolyphosphate in improving the physicochemical properties of low-moisture extrusion textured protein from rapeseed protein and soybean protein blends.

  2024cites this paper
• High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs

  2024cites this paper
• Molecular Spectroscopy Analysis of Different pH-Cycle Self-Assembly Between Rice Glutelin and Egg White Protein Under Neutral Conditions

  2024cites this paper
• Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes.

  2024cites this paper
• Oat protein: Review of structure-function synergies with other plant proteins

  2024cites this paper
• Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard Reaction

  2024cites this paper
• Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications

  2024cites this paper
• Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles

  2024cites this paper
• Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins

  2024cites this paper
• Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies

  2023cites this paper
• A bio-based adhesive reinforced with functionalized nanomaterials to build multiple strong and weak cross-linked networks with high strength and excellent mold resistance

  2023cites this paper
• Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedure

  2023cites this paper
• Conformational changes and physicochemical attributes of texturized pea protein isolate-konjac gum: With a new perspective of residence time during extrusion.

  2023cites this paper
• Investigation of Consequences of High-Voltage Pulsed Electric Field and TGase Cross-Linking on the Physicochemical and Rheological Properties of Pleurotus eryngii Protein

  2023cites this paper
• Effects of micro- and nano-sized emulsions on physicochemical properties of emulsion–gelatin composite gels

  2023cites this paper
• Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives.

  2023cites this paper
• High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I- improvement of soy protein isolate properties by HHP

  2023cites this paper
• Tough, waterproof, and mildew-resistant fully biobased soybean protein adhesives enhanced by furfuryl alcohol with dynamic covalent linkages

  2023cites this paper
• Yeast protein-based meat analogues: Konjac glucomannan induces fibrous structures formation by modifying protein structure

  2023cites this paper
• Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate.

  2023cites this paper
• Effect of interaction between catechin and glycated porcine hemoglobin on its antioxidant functional and structural properties

  2023cites this paper
• Mucoadhesive Emulsion Microgels for Intravesical Drug Delivery: Preparation, Retention at Urothelium, and Biodistribution Study.

  2023cites this paper
• Dual crosslinked soybean protein adhesives with high strength, mold resistance, and extended shelf-life via dynamic covalent bonds

  2023cites this paper
• Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding.

  2023cites this paper
• Factors affecting therapeutic protein purity and yield during chromatographic purification

  2023cites this paper
• Effect of atmospheric pin-to-plate cold plasma on oat protein: Structural, chemical, and foaming characteristics.

  2023cites this paper
• Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics

  2023cites this paper
• The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review.

  2023cites this paper
• How fractionation procedure of mung bean protein affects transglutaminase crosslinking

  2023cites this paper
• Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties

  2023cites this paper
• Enhancing Bioaccessibility of Plant Protein Using Probiotics: An In Vitro Study

  2023cites this paper
• Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques.

  2023cites this paper
• Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein

  2023cites this paper
• Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate.

  2023cites this paper
• Casein-phosphatidylcholine emulsifier remodels LPS-induced intestinal barrier disfunction via regulating ferroptosis and lipid metabolism.

  2023cites this paper
• Determination and Analysis of Composition, Structure, and Properties of Teff Protein Fractions

  2023cites this paper
• Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions

  2023cites this paper
• Influence of elevated temperature and high pressure treatments on structural changes of soy protein concentrate

  2023cites this paper
• Properties of wheat gluten based wood adhesives enhanced by transglutaminase and epichlorohydrin

  2023cites this paper
• Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis

  2022cites this paper
• Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp (Hypophthalmichthys molitrix) Surimi

  2022cites this paper