5573
Dina El-Sayed Helmy Azab
Preparation Of Nano Composite From Soybean Proteins
Soy protein isolates, glycinin, nanotechnology, beef burger, apple chips and mayonnaise.
This study aimed to produce soy protein isolate and glycinin nanoparticles using High Intensity Ultrasonic. The obtained nanoparticles were characterized by TEM, FTIR, Zeta potential, XRD and particle size distribution and hydrophobicity, as well as by their functional properties such as water holding capacity, oil holding capacity, emulsifying properties and protein solubility. Also, the utilization of these nano proteins in production of some food products such as beef burger, mayonnaise and apple chips and study the functional characteristics of these products during storage were investigated. The protein content in the soybean protein isolate was 90.4%, while it was 91.3 % in glycinin. Soy protein isolate and glycinin were subjected to ultrasonic treatment at 25 ± 2 °C, frequency 400 watt for 50 min to produce nano particles. The results of particle size distribution showed a poly dispersion index for soybean protein isolate, nano soy protein, glycinin and nano glycinin in the range of 0.462, 0.414, 0.79 and 0.567, respectively. Zeta potential showed a difference in the charge on soybean protein molecules after treatment with ultrasonication. The values were (-27.3), (-34.3), (-25.1) and (-25.5) for soy protein, nano soybean protein, glycinin and nano glycinin, respectively. There were no changes in the pH for NSPI and NGLY supplemented burgers. These results may be as a result of water and oil binding properties of nano proteins as shown in results of water and oil holding capacity of treated and non-treated proteins. X-ray diffraction showed a decrease in 2θ from 20.8 ͦ for SPI to 19.8 ͦ for NSPI, while 2θ of NGLY was increased from 19.7 ͦ for GLY to 19.9 ͦ
2019
Ph.d
Ain Shams
Agriculture