Effect of Fermented Wheat Gluten on the Physicochemical Properties of Soy Protein Isolate Films

Effect of Fermented Wheat Gluten on the Physicochemical Properties of Soy Protein Isolate Films

To improve the properties of soy protein isolate (SPI) films, composite films of wheat gluten (WG) and SPI were prepared with fermentation times of 0, 2, 4, 8 and 24 h. The effects of fermentation time on the physicochemical properties of the WG-SPI films were investigated through microstructural an...

Full description

Saved in:

Bibliographic Details
Main Authors:	Ruizhao JIANG, Yuan ZHAO, Linfan SHI, Zhongyang REN, Yucang ZHANG, Wuyin WENG
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2025-06-01
Series:	Shipin gongye ke-ji
Subjects:	soy protein isolate wheat gluten fermentation composite films physicochemical properties
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060238
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Effect of pH and Gluten Content of Wheat Flour on the Physicochemical Properties of Fermented Wheat Flour-Soy Protein Isolate Films
by: Ruizhao JIANG, et al.
Published: (2025-05-01)

Correlation analysis between microbial communities and physicochemical indicators during low-salt solid-state fermentation of soy sauce in Deyang
by: FANG Yang, WEI Chunhui, HUANG Zhiguo, YI Bin, YU Xuechun, JIANG Zhongmi, JIANG Zhonglu, LEI Yong, AO Zonghua
Published: (2025-04-01)

Physicochemical and sensory properties of novel cookies enriched with soy and anchovy protein isolate (Stolephorus insularis)
by: Meda Canti, et al.
Published: (2025-06-01)

Differential Enzymatic Hydrolysis: A Study on Its Impact on Soy Protein Structure, Function, and Soy Milk Powder Properties
by: Qian Li, et al.
Published: (2025-03-01)

Effects of Matrices on the Structure and Properties of Composite Films of Soy Protein Isolates/Xanthan Gum
by: Jie GAO, et al.
Published: (2024-11-01)

Effect of Soy Protein Isolate Enzymatic Hydrolysates on the Gel Properties of Wheat Starch
by: Yanjuan REN, et al.
Published: (2025-07-01)

Soy formulas in the pediatrician’s practice
by: V. P. Novikova, et al.
Published: (2023-12-01)

Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review
by: Vijole Bradauskiene, et al.
Published: (2021-02-01)

Metabolomics mechanism of traditional soy sauce associated with fermentation time
by: Li Zhu, et al.
Published: (2022-03-01)

Effect of soybeans from different sources on the quality of high-salt dilute-state soy sauce
by: LIANG Jinyun, WEN Linfeng, LI Siying, DAI Weijie, CHEN Zhishao, ZHENG Zhongmu, CAO Yong
Published: (2025-05-01)

EFFICIENCY OF RAW GLUTEN CONTENT PREDICTION IN WHEAT KERNELS
by: A. V. Pasynkov, et al.
Published: (2019-09-01)

Identification of the Wheat Protein Disulfide Isomerase-like Gene Family and Its Impact on the Structure and Properties of Gluten
by: JIANG Lanfang, TAN Xiaodi, LIU Xinyu, HAO Jianyu, MA Xiaofei, WANG Min, LI Xiaoli, JI Hutai, ZHANG Dingyi, ZHANG Yang
Published: (2025-06-01)

Effects of experimental wheat and corn gluten on liver tissue in rats: biochemical, histopathological, immunohistochemical and immunofluorescence methods
by: Kübra Asena Terim Kapakin, et al.
Published: (2024-12-01)

Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant Activity
by: Dandan GU, et al.
Published: (2025-02-01)

Comparative study of enzymatic hydrolyzates of isolated soy proteins and soy flour by SE-HPLC
by: E. V. Miloradova, et al.
Published: (2010-04-01)

Investigating the volatile and non-volatile metabolites in soy cheese fermented with Lactiplantibacillus pentosus during gel formation and cold storage
by: Fatemeh Rahmani, et al.
Published: (2025-08-01)

The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins
by: Souraya Sakoui, et al.
Published: (2025-01-01)

Unveiling the potential: Harnessing spectral technologies for enhanced protein and gluten content prediction in wheat grains and flour
by: Gözde Özdoğan, et al.
Published: (2025-01-01)

Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough
by: LI Ming, et al.
Published: (2023-06-01)

Effects of Conjugation with Basil Seed Gum on Physicochemical, Functional, Foaming, and Emulsifying Properties of Albumin, Whey Protein Isolate and Soy Protein Isolate
by: Hadi Hashemi, et al.
Published: (2025-01-01)

Interaction effect of inoculum type and dosage in the fermentation process on the quality of soy milk waste (SMW) for animal feed
by: Nining Haryuni, et al.
Published: (2025-02-01)

Process optimization of dietary fiber from wheat bran fermented by lignin-degrading fungus 16-2 and its physicochemical characters
by: YAN Hong, et al.
Published: (2011-09-01)

Wheat gluten/montmorillonite biocomposites: Effect of pH on the mechanical properties and clay dispersion
by: E. Cortes-Trivino, et al.
Published: (2018-07-01)

SUBSTANTIATION OF A RATIONAL METHOD FOR DRYING WHEAT GLUTEN GRANULES IN A FLUIDIZED BED AND INSTALLATION FOR ITS IMPLEMENTATION
by: A. A. Pokoptseva, et al.
Published: (2023-01-01)

Miniaturized NIRS Coupled with Machine Learning Algorithm for Noninvasively Quantifying Gluten Quality in Wheat Flour
by: Yuling Wang, et al.
Published: (2025-07-01)

Protein and gluten content in grain of the winter bread wheat varieties, depending on the forecrop
by: O. A. Nekrasova, et al.
Published: (2021-05-01)

Antioxidant capacity of fermented corn gluten meal in broiler chickens: a solid-state approach with mixed microbial fermentation
by: Yu Zhao, et al.
Published: (2024-12-01)

Animal-free edible scaffolds from soy protein isolate for the scalable production of cultured meat
by: Indi Geurs, et al.
Published: (2025-01-01)

Characterisation of fresh extruded rice with added soybean protein isolate
by: Lu Li, et al.
Published: (2024-01-01)

The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation)
by: Arie Febrianto Mulyadi, et al.
Published: (2016-02-01)

Deformation index (GDI) in grain as a criterion for wheat gluten quality
by: E. N. Shabolkina, et al.
Published: (2021-05-01)

Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour
by: Bernard RWUBATSE, et al.
Published: (2021-03-01)

Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties
by: Farhang Hameed Awlqadr, et al.
Published: (2025-05-01)

Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate
by: Teguh Santoso, et al.
Published: (2025-06-01)

Conditional and unconditional QTLs mapping of gluten strength in common wheat (Triticum aestivum L.)
by: Tong-tong LIU, et al.
Published: (2017-10-01)

Soy Sauce Fermentation with <i>Cordyceps militaris</i>: Process Optimization and Functional Profiling
by: Wanying Song, et al.
Published: (2025-08-01)

Protective Effect of Ganjang, a Traditional Fermented Soy Sauce, on Colitis-Associated Colorectal Cancer in Mice
by: Hyeon-Ji Lim, et al.
Published: (2025-02-01)

Advances in Mechanisms of Anaphylaxis in Wheat Allergy: Utility of Rodent Models
by: Tamil Selvan Arul Arasan, et al.
Published: (2025-03-01)

Investigation of Gluten Contamination in Commercial Hydrated Cassava Starch and Its Physicochemical Properties
by: Marina Magalhães Cardoso Malta, et al.
Published: (2025-07-01)

Identification of fermented soy sauce and blended soy sauce based on dielectric spectra
by: Yingman Xie, et al.
Published: (2024-09-01)