Warji, Warji and Mardjan, Sutrisno Suro and Yuliani, Sri and Purwanti, Nanik (2017) Characterisation of nanofibrils from soy protein and their potential applications for food thickener and building blocks of microcapsules. International Journal of Food Properties, 20 (sup1). s1121-s1131. ISSN 1094-2912

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Official URL: https://www.tandfonline.com/doi/full/10.1080/10942...

Abstract

Soy protein isolate (SPI) was isolated from Indonesian soybean var. Grobogan and converted into protein nanofibrils. Their functionalities as a food thickener and building blocks for microcapsules were investigated and compared with those of commercial whey protein isolate (WPI). The isolation yield was about 58% with SPI’s protein content of about 90% on dry basis. Long, curved, and branched SPI fibrils with a few nanometers of diameter were obtained by heating SPI suspension at pH 2.0. The solution of SPI fibrils was shear thinning with much higher viscosity than the unheated SPI which was Newtonian. The fibrils showed a good potential as building blocks of microcapsules prepared by layer-by-layer adsorption method, which were similar to WPI fibrils.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknik Pertanian
Depositing User: Dr Warji Warji
Date Deposited: 14 Nov 2018 02:45
Last Modified: 14 Nov 2018 02:45
URI: http://repository.lppm.unila.ac.id/id/eprint/9801

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