Film-forming modifications and mechanistic studies of soybean protein isolate by glycerol plasticization and thermal denaturation: A molecular interaction perspective.

Plasticizer and thermal denaturation are indeed important factors for soybean protein film formation. The objective of the study was to investigate the effects of glycerol and thermal denaturation on the film-forming performances of soybean protein isolate (SPI) and elucidate the underlying mechanisms. From the results, glycerol had almost no effect on the protein's secondary and tertiary structures.

Film-forming properties and mechanisms of soy protein: Insights from β-conglycinin and glycinin.

Extensive research has been conducted on soy protein films; however, limited information is available regarding the influence of the major components, β-conglycinin (7S) and glycinin (11S), on the film-forming properties of soy protein. This study aimed to isolate the 7S and 11S fractions in order to prepare films and investigate the impact of varying 7S/11S ratios on the film-forming solutions (FFS) and film properties. The findings revealed that higher 11S ratios led to increased protein aggregation, consequently elevating the storage modulus (G') of the FFS.

Breaking the temperature limitation of zein-rice starch dough by microwave pre-gelatinization: Morphological, structural and rheological properties of the dough.

Zein has gluten-like viscoelasticity, but its use is limited due to high glass transition temperature (T). To break the temperature limitation of zein-starch dough, microwave heating was used to pre-gelatinize a partial of the starch with zein, and then the remaining was added and kneaded to form a dough. Pre-gelatinized doughs formed by rice starch (PRS), zein-starch (PUZS), and extruded zein-starch (PEZS) were included in this study.