Blend soy protein

John J, Bhattacharya M. Properties of reactively blended soy protein and modified polyesters. Polym Intl999 48 1165. 

Sua J-E, Yuanb XY et al (2010) Properties stability and biodegradation behaviors of soy protein isolate/poly(vinyl alcohol) blend films. Polym Degrad Stab 95 1226-1237... 

Figure 3. The effect of blending on solubility (I). Samples A, B, D, and E are soy protein isolates. Sample C is a commercial sodium caseinate. T is the temperature of the slurry after blending.

Early soy protein fibers resembled casein fibers, and later soy protein fibers even resembled rayon. The original intent of producing soy protein fibers was to compete with wool and silk (Moncrieff, 1975). The advantage of SPI over other protein sources was its relatively low price and high protein content. Soy protein fiber had one serious problem that was never solved its low tenacity, particularly when wet. Compared with wool, soy protein fiber was 45% weaker when dry and 75% weaker when wet. Because of its low tenacity, the best application for the fiber was in blends with other fibers such as wool, rayon, nylon, and cotton (Johnson Myers, 1995). 

Blending with corn zein protein can strengthen soy protein fibers. Soy—zein blends exhibited increased tenacity and more flexibility. As with soy protein fibers, properties of blended fibers changed with water activity, but the properties were always better with blended fiber systems (Zhang et al., 1997). 

Mungara, E T. Chang J. Zhu J.L. Jane. Processing and physical properties of plastics made from soy protein polyester blends./. Polym. Environ. 2002, 10, 31—37. 

Zhang, J. J. Long L. Zhu. Morphology and properties of soy protein and polylactide blends. Biomacromolecules 20QG, 7, 1551-1561. 

Zhang, M. CA.. Reitmeier E.G. Hammond D.J. Myers. The productions of textile fibers from zein and a soy protein-zein blend. Cereal Chem. 1997, 74, 594—598. 

The principles of extrusion were described by Mercier et al. (1989) and. the processing of proteins by Stanley (1989) and Rokey et al. (1993). Texturized Vegetable Protein and TVP are registered trademarks of the Archer Daniels Midland Company, Decatur, Illinois, and the generic terms texturized soy protein, TSP, or texturized vegetable foodprotein are used. Two types of products are made (i) extrusion-cooked meat extenders, which are made from SF or flakes or SPC and are rehydrated to 60 to 65% moisture before blending with meats or meat emulsions at levels of 20 to 30% and... 

Texturized SFs or SPCs may be rehydrated to 18% protein content (60 to 65% moisture content) and used at levels up to 30% reconstituted soy protein in ground meat blends and hamburgers. In domestic practice, however, the reconstituted portion... 

THINK-THIN chocolate fudge bars, USA Protein blend (calcium caseinate, whey protein isolate, soy protein isolate), glycerin, maltitol syrup 1 bar 25% DV... 

Chu, C.L., Chiang, B.H., and Hau, L.B. 1995. Lipid-protein and lipid-starch interactions during extrusion of soy protein isolate and rice flour blend, J. Food Sci., 22(6), 714. 

Abstract The present chapter deals with a brief account on various types of natural polymers such as cellulose, chitin, starch, soy protein, casein, hemicellu-loses, alginates, polylactic acid and polyhydroxyalkanoates etc. Blends, composites and nanocomposites based on these polymers have been very briefly discussed. Finally the applications, new challenges and opportunities of these biomaterials are also discussed. 

Recent Studies on Soy Protein Based Blends, Composites and Nanocomposites... 

Singh, M., Mohamed, A. Influence of gluten-soy protein blends on the quality of reduced carbohydrates cookies. LWT—Food Sci. Technol. 40(2), 353-360 (2007)... 

Mariani, P.D.S.C., Allganer, K., Oliveira, F.B., Cardoso, E.J.B.N., Irmocentini-Mei, L.H. Effect of soy protein isolate on the thermal, mechanical and morphological properties of poly (epsilon-caprolactone) and com starch blends. Polym. Testing 28(8), 824—829 (2009) Fornes, T.D., Yoon, P.J., Keskkula, H., Paul, D.R. Nylon 6 nanocomposites the effect of matrix molecular weight Polymer 42(25), 09929-09940 (2001)... 

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