ArticleFoods (Basel, Switzerland)2024
Improving the Storage Stability of Soy Protein Isolate through Annealing.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Functional and microbiological properties of spirulina soybean tempeh flour modified by heat-moisture treatment and annealing.Scientific reports · 2025Article
- Okara protein extracted by alternating ultrasonic/alkali treatment and its improved physicochemical and functional properties.Ultrasonics sonochemistry · 2024Article
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Authors and funding
5 authors.
Funding
Abstract
This study investigated the effect of annealing treatment on the stability of soy protein isolate (SPI) during storage. Different SPI samples with varying denaturation levels were subjected to varying annealing temperatures and durations before being stored at 37 °C for 12 weeks to assess their stability. Our findings revealed that annealing at 65 °C for 30 min significantly mitigated protein deterioration, improving the stability of highly denatured proteins during storage. Surface hydrophobicity and endogenous fluorescence analyses indicated that this annealing condition induced protein structure unfolding, an initial increase in SPI hydrophobicity, and a blue shift in the maximum absorption wavelength (λ
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Registered trials
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