Get the free Cross-linking of soy protein isolate using microbial transglutaminase bb - eprints usm

CROSSLINKING OF SOY PROTEIN ISOLATE USING MICROBIAL TRANSGLUTAMINASE FOLLOWED BY RIBOSEINDUCED MILLARD REACTION AN YUAN UNIVERSITY GAINS MALAYSIA 2008 CROSSLINKING OF SOY PROTEIN ISOLATE USING MICROBIAL

How to fill out cross-linking of soy protein

How to fill out cross-linking of soy protein:

1. Prepare the soy protein: Start by obtaining soy protein isolate or concentrate. Measure the required amount based on your recipe or desired protein content.
2. Dissolve the soy protein: In a mixing bowl, add water or the specified solvent according to the instructions for cross-linking. Slowly add the soy protein while stirring continuously until fully dissolved.
3. Adjust the pH: Check the recommended pH range for cross-linking and adjust if necessary. Use an acidic or basic solution, such as citric acid or sodium hydroxide, to achieve the desired pH level.
4. Activate the cross-linking agent: In a separate container, mix the cross-linking agent, such as glutaraldehyde or genipin, with the appropriate solvent according to the manufacturer's instructions.
5. Add the cross-linking agent: Gradually incorporate the activated cross-linking agent into the dissolved soy protein solution while stirring gently.
6. Control the temperature: Maintain the recommended temperature range during the cross-linking process. It may involve heating or cooling the mixture as per the specific requirements.
7. Stir and wait: Stir the mixture continuously to ensure uniform cross-linking and allow the reaction to proceed for the specified time indicated in the cross-linking protocol or recipe.
8. Quench the reaction: Once the desired cross-linking reaction time has elapsed, add a quenching solution, such as glycine, to stop the reaction and deactivate any excess cross-linking agent.
9. Wash and dry: Rinse the cross-linked soy protein thoroughly to remove any residual cross-linking agent or by-products, and then dry it using appropriate methods like air drying, freeze-drying, or oven drying.
10. Store or use the cross-linked soy protein: Once dried, store the cross-linked soy protein in a sealed container in a cool, dry place until ready for use.

Who needs cross-linking of soy protein?

Cross-linking of soy protein is useful for various applications and industries, including but not limited to:

1. Food industry: Cross-linked soy protein can be used as an ingredient in the production of meat analogues, vegetarian or vegan products, bakery goods, and convenience foods, providing improved functional properties like water absorption, emulsification, gelation, and texture enhancement.
2. Pharmaceutical and biotechnology industries: Cross-linked soy protein can be employed as a controlled release system for drug delivery, encapsulation of bioactive compounds, and as a scaffold for tissue engineering due to its biocompatibility and tunable properties.
3. Textile and paper industries: The cross-linking of soy protein can enhance the mechanical strength and durability of textile fibers, fabrics, and papers, offering sustainable and eco-friendly alternatives to petroleum-based resins.
4. Adhesive and coating industries: Cross-linked soy protein can serve as a bio-based adhesive or coating material, finding applications in wood products, composites, packaging, and other industries where conventional petroleum-derived adhesives are typically used.

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What is cross-linking of soy protein?

Cross-linking of soy protein is a process where the protein molecules are bonded together to form a network.

Who is required to file cross-linking of soy protein?

Manufacturers or processors of soy protein products are required to file cross-linking of soy protein.

How to fill out cross-linking of soy protein?

Cross-linking of soy protein can be filled out by providing detailed information about the process used, ingredients used, and any additives or preservatives added.

What is the purpose of cross-linking of soy protein?

The purpose of cross-linking of soy protein is to improve the functionality, stability, and texture of soy protein products.

What information must be reported on cross-linking of soy protein?

Information such as the type of cross-linking agent used, processing conditions, and any potential allergens must be reported on cross-linking of soy protein.