Soy products for the meat industry
01 Nov 1970-Journal of Agricultural and Food Chemistry (American Chemical Society)-Vol. 18, Iss: 6, pp 1005-1009
About: This article is published in Journal of Agricultural and Food Chemistry.The article was published on 1970-11-01. It has received 88 citations till now. The article focuses on the topics: Meat packing industry.
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TL;DR: In this paper, the major functional properties of food proteins, e.g., solubility, binding properties, surfactant properties, viscogenic texturizing characteristics, etc.
Abstract: Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Functional properties of proteins for foods connote the physicochemical properties which govern the behavior of protein in foods. This general article collates the published information concerning the major functional properties of food proteins, e.g., solubility, binding properties, surfactant properties, viscogenic texturizing characteristics, etc. The effects of extraction and processing on functional properties and possible correlations between structure and function are discussed, in relation to practical performance in food systems. Modification of proteins to improve functional characteristics is briefly mentioned.
1,223 citations
TL;DR: Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability as discussed by the authors, these properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment.
Abstract: Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability. these are the intrinsic physicochemical characteristics which affect the behavior of protein in food systems during processing, manufacturing, storage and preparation, e.g., sorption, solubility, gelation, surfactancy, ligand-binding, and film formation. These properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment. Because functional properties are influenced by the composition, structure and conformation of ingredient proteins, systematic elucidation of the physical properties of component protein is expedient for understanding the mechanism of particular functional traints. The composition and properties of the major components of soy proteins are summarized, and the functional properties of soy proteins of importance in current applications (e.g., hydration, gelation, emulsifying, foaming and flavorbinding characteristics) are briefly reviewed.
1,194 citations
TL;DR: The current status, consumer acceptance, and market for functional foods from the global viewpoints is discussed, and future prospects for functional meat and meat products are also discussed.
459 citations
Cites background from "Soy products for the meat industry"
...However, soy flour produced some beany flavor and soy protein concentrates and isolates provided some undesirable palatability in soy-added meat products (Rakosky, 1970; Smith, Hynunil, Carpenter, Mattil & Cater, 1973)....
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TL;DR: The proximate composition, amino acid profile and functional properties of isolated winged bean proteins were determined and compared with soy protein isolate as discussed by the authors, and the least gelation concentration for winged beans isolate was 18% compared with 14% for soy isolate.
Abstract: The proximate composition, amino acid profile and functional properties of isolated winged bean proteins were determined and compared with soy protein isolate. Winged bean protein extracted at pH 10 and pH 12 had protein contents of about 90% and 80%, respectively. Alkali extraction of winged bean proteins at pH 10 and pH 12 did not affect the amino acid distribution of the isolated proteins. Oil and water absorption, emulsion, and foaming properties of winged bean isolated compared favorably with soy isolate. Least gelation concentration for winged bean isolate was 18% compared to 14% for soy isolate. Thus, winged bean protein isolate with its high protein content, high lysine and other essential amino acid content and good functionality has a good potential as an ingredient in food products.
357 citations
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05 Jan 1972
TL;DR: Food uses of soybean oil protein are reviewed and the various uses of the nutritional properties of the proteins are discussed, including soybean production, storage, and processing.
Abstract: Food uses of soybean oil protein are reviewed. Coverage includes soybean production, storage, and processing. Emphasis is on conversion of crude soybean oil into salad and cooking oils, shortening, margerine and lecithin products, the processing of defatted soybean flakes into flours and grits, protein concentrates and isolated proteins, and the various uses of the nutritional properties of the proteins are discussed.
215 citations