Papers by Keyword: Soy Protein Isolated (SPI)

Abstract: The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging>factory packaging>PE packaging. Analyzed by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage was not significant with emulsibility. The content of -SH with PE was significantly positive with emulsibility (EAI 0.975**/ESI 0.985**), but the -S-S- of SPI in PE was significantly negative (EAI -0.975**/ESI -0.967**) correlation with emulsibility.

Abstract: The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was shown that the 7S/11S of SPI only packaged in PE decreased significantly(p<0.05), while the subunit of SPI would lost in different levels and obviously in PE. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Focusing on the sulfydryl group and disulfide bond, it was found that the content of sulfydryl decreased while disulfide bond increased.

Abstract: The SPI was applied in food industry widely, but the functionalities of it may change during storage. The effect of store temperature, time, RH and package material on SPI component and oil absorption were studied, when SPI was packaged in 100% N₂ and Al, 80%N₂:20%CO₂ and Al, 60%N₂:40% CO₂ and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°С. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging >factory packaging >PE packaging. Analysis by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage was significantly positive with oil absorption (0.942**). The content of -SH with 60%N₂:40%CO₂ was significantly negative with oil absorption (-0.819*) but the -S-S- of SPI in 60%N₂:40%CO₂ was significantly positive (0.811*) correlation with oil absorption.

Abstract: The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N₂ and Al, 80%N₂:20%CO₂ and Al, 60%N₂:40% CO₂ and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was shown that the 7S/11S of SPI only packaged in PE decreased significantly(p<0.05), while the subunit of SPI would lost in different levels and obviously in PE. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Focusing on the sulfydryl group and disulfide bond, it was found that the content of sulfydryl decreased while disulfide bond increased.

Abstract: This paper introduces the touch screen driver design based on Linux plays an important role in applications of touch screen. In order to further explore embedded touch screen driver design, and then optimize and improve existing drivers at practice level, this paper accomplished the design of touch screen driver using SPI interface and ADS7843 touch screen chip controller based on Samsung S3C2410s microprocessor. We designed the touch screen hardware interrupt program using the bottom half mechanism of the kernel timer, utilized 16 clock cycles of coordinate conversion sequences to achieve touch point based data acquisition and present the process of coordinate collection. The touch screen driver ran well on the UP-NETARM2410-S platform. The hardware design was verified to be simple and reliable while the corresponding software accomplished touch state detection and touch data conversion efficiently. The touch screen control method is simple, efficient and easy to realize.

Abstract: The SPI was applied in food industry widely, but the component which could affect the functionalities and it may change during storage. The effect of store temperature, time, RH and package material on SPI oil absorption were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/LDPE, and PE and then stored for 5 months in the conditions of RH55%，4°C. It was shown that the 7S/11S of SPI in all packages not change significantly. But it was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Focus on the sulfhydryln group and disulfide bond; it was found that the content of sulfydryl decreases while disulfide bond increased sharply especially in the later three months.

Abstract: The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N₂ and Al, 80%N₂:20%CO₂ and Al, 60%N₂:40% CO₂ and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging>factory packaging>PE packaging. Analyzed by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage was not significant with emulsibility. The content of -SH with PE was significantly positive with emulsibility (EAI 0.975**/ESI 0.985**), but the -S-S- of SPI in PE was significantly negative (EAI -0.975**/ESI -0.967**) correlation with emulsibility.

Abstract: The work attempts to study the surface hydrophobicity (S0) of soy protein isolate（SPI）-guar gum(GG) systems for biomaterial. Effect of four factors on the S0 values of the mixtures were studied. A response surface analysis was carried out using the Box-Behnken Design (BBD)method in order to determine the effects and interactions of pH (6.0, 8.0, 10.0), salt(0.05, 0.15, 0.25M), guar gum(0.10, 0.30, 0.50% w/v) and SPI concentrations (3, 4, 5% w/v) on the S0 values of mixtures. The datas were fitted into second order quadratic model. Salt concentration, pH and SPI concentration, interactions between pH and salt concentration, pH and GG concentration, pH and SPI concentration, GG and SPI concentrations were significant(P<0.05).

Abstract: The objective of this work was to investigate the color stability in air under photo-oxidative degradation influencing consumer acceptance and biodegradation behaviors in soil of soy protein isolate (SPI)/poly (vinyl alcohol) (PVA) blend packaging films during 30 days. The results showed that PVA could dilute the yellow color and make the SPI-based films less darkness in application and the transparency of SPI/PVA films at various stages of degradation was improved. Aerobic biodegradation of films in soil proved that the PVA compound interacting with protein imposed negative effects on biodegradation of blend films prolonging their decomposing time. The SPI/PVA blend films decomposed into small fragments of less complex molecules along with surface completely digested after 30 days.

Abstract: The polymerization reaction kinetics of biodegradable polyurethane extended with soy protein isolate (SPI) with dibutyltin dilaurate (DBTDL) as the curing catalyst was studied by means of non-isothermal differential scanning calorimetry (DSC). Model-free methods, Kissinger method and Ozawa method, were applied for analyzing the DSC data. The Ea and lnA obtained from Kissinger method for catalyzed reaction between toluene diisocyanate (TDI) and Polyoxypropyleneglycol (PPG) are 60.80 kJ•mol-1 and 12.09, and for catalyzed reaction among TDI, PPG, and SPI they were 65.91 kJ•mol-1and 14.04. Similarly the Ea obtained from Ozawa method for catalyzed reaction between TDI and PPG and catalyzed reaction among TDI, PPG, and SPI were 63.49 kJ•mol-1 and 64.78 kJ•mol-1, respectively. The results showed that, the incorporation of a small amount of SPI into polyurethane did not affect the reaction kinetic strongly, but increases the reaction activation energy Ea and lnA.