Proteins in Cosmetics
E. Desmond Goddard, James V. Gruber in Principles of Polymer Science and Technology in Cosmetics and Personal Care, 1999
Soy isolate ( protein) is the main industrial source for soy protein transformation into cosmetic ingredients. It is obtained from undenatured, defatted soy flour by dissolving the flour in dilute alkali (pH 8), removing the insoluble materials by centrifugation or filtration, and final precipitation of the proteins at their isoelectric point (pH 4.5). The major components of soy proteins are classified according to their sedimentation properties. Approximately of them are storage globulins (glycinine, the globulin, and conglycinin, the globulin), with molecular weights ranging from 20 to . Constituent polypeptides form α-helix, β-structure, and random coils; subunits are aggregates by , hydrogen, and hydrophobic bonds. Undenatured soy proteins are widely used as food ingredients and for their gelling, whipping, emulsificating, and lipid-absorbing properties (24).
Chemopreventive Agents
David E. Thurston, Ilona Pysz in Chemistry and Pharmacology of Anticancer Drugs, 2021
In 1999 the US Food and Drug Administration (FDA) approved a health claim for soy protein which stated that 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. The claim specifically recommended that consumers incorporate four servings of at least 6.25 grams of soy protein into their daily diet, for a total of at least 25 grams of soy protein each day. This FDA claim was based on an extensive review of research data demonstrating that soy protein, when included as part of a low-cholesterol and low-fat diet, can lower blood total cholesterol and low-density lipoprotein (“bad”; LDL) cholesterol levels, without adversely affecting the high-density lipoprotein (“good”; HDL) cholesterol levels. High total blood cholesterol levels and LDL are proven risk factors for coronary heart disease.
Macronutrients
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
Proteins can be found in a wide range of food (animals, plants, microalgae, mushrooms and their byproducts). However, the quantity of proteins and the distribution of amino acids in proteins can vary greatly in different species. Complete proteins are found in meats, fish, poultry, eggs, milk, and cheese, while proteins present in plant foods are incomplete proteins and are of a lower biologic quality than those found in animal foods (5). Even so, some plant foods are important sources of protein such as soybeans, navy beans, pinto beans, split peas, chickpeas, peanuts corn, grains, nuts, sunflower seeds, and sesame seeds (5). The soybean is notable not only for its total protein content but the quality of soy protein which is higher than that of other plant proteins and similar to animal protein; therefore, soy is often consumed by vegans and vegetarians (47, 65). Soy foods such as tofu, natto (a fermented soybean), and soy milk, have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment (65).
Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: a model approach
Published in Journal of Microencapsulation, 2018
Leidiane Andreia Acordi Menezes, Carlos Antonio Matias de Almeida, Nayra Mendes de Souza Mattarugo, Elídia A. Vetter Ferri, Paulo Rodrigo Stival Bittencourt, Eliane Colla, Deisy Alessandra Drunkler
In the formation of microcapsules, the outer covering is known as the encapsulating agent or wall material; protecting and maintaining the encapsulated material active until consumption, allowing its arrival at the physiological target. The most widely used encapsulating agents are proteins (of milk and whey) and carbohydrates (Arabic gum, alginates, carrageenan, pectin) (Gharsallaoui et al. 2007, Nazzaro et al. 2012, Shori 2017). Protein-polysaccharide complexes have shown great potential in food delivering systems (Liu et al. 2017). Soy protein has been characterised as the best substitute for animal proteins as wall material, mainly because of its renewability, low-cost, high nutritional value, functional properties such as gelation and emulsification. In addition, soy protein is an alternative for vegan people, or individuals allergic to milk proteins. The prevalence of allergy to soy protein is 5-fold less compared to milk protein (Kattan et al. 2011, Nesterenko et al. 2013, Tang and Li 2013, Dunlop et al. 2018). Soy powder extract contains approximately 40% protein, 20% carbohydrates, 16% fibre, and 13% fat. All components of soy are present in the extract, including functional compounds such as isoflavones and oligosaccharides (Nilufer-erdil et al. 2012). Maltodextrin, in turn, has been associated with proteins as encapsulating agents to improve the drying properties (Anekella and Orsat 2013, Martin et al. 2015).
Encapsulation of beetroot juice: a study on the application of pumpkin oil cake protein as new carrier agent
Published in Journal of Microencapsulation, 2020
Jelena Čakarević, Vanja Šeregelj, Vesna Tumbas Šaponjac, Gordana Ćetković, Jasna Čanadanović Brunet, Senka Popović, Milica Hadnađev Kostić, Ljiljana Popović
Particle size distribution directly affects the application of powders into food formulations. The particle size and particle size distribution with span values for all powders are shown in Table 1. It can be observed that the volumetric mean diameters D [4,3] for SD powders were 4.48 μm for SDPPI and 4.02 μm for SDBJ, while for FD powders were 107.49 μm (FDPPI) and 201.37 μm (FDBJ). Both SD powders were unimodal with cumulative mean diameters for d(0,1) of the distribution in the range of 1.62 μm for SDPPI and 1.63 μm for SDBJ powder, and with the d(0,9) in the range of 8.17 μm for SDPPI and 6.96 μm for SDBJ. The FD powders showed a bimodal distribution with two distinct picks which had variations with cumulative mean diameters for d(0,1) of the distribution in the range of 7.88 μm for FDPPI and 28.33 μm for FDBJ powder, and with the d(0,9) in the range of 269.44 μm for FDPPI and 421.18 μm for FDBJ. According to these results, particles of FD powders (7.80–422 μm) were larger when compared to particles of SD powders (1.60–8.70 μm). Similar results were published by Correia et al. (2017) for soy protein isolate. It was detected that the particles obtained after SD were smaller and more uniform than FD particles. This observation could be explained by the fact that the SD samples pass through the dryer nozzle before entering the drier chamber that initiates the formation of relatively uniform particle sizes and shapes (Correia et al.2017). Based on this, it could be concluded that wall materials and encapsulation technique affected the shape and size of the encapsulated samples.
Isolated Soy Protein Promotes Mammary Tumor Development Induced by the Type I Insulin-like Growth Factor Receptor in Transgenic Mice
Published in Nutrition and Cancer, 2021
Katrina L. Watson, Kristen Sauerzopf, Roger A. Moorehead
While most of the studies have focused on the isoflavone components of soy, soybeans also contain compounds such as protease inhibitors, phytosterols and saponins that may also influence breast cancer risk (11–13). The levels of these components as well as the levels of isoflavones can be influenced by processing of soybeans (14–16). Processing and refining of soybeans into a product known as isolated soy protein (ISP) or protein soy isolate removes most of the carbohydrates and fiber leaving a product that is approximately 90% protein. Asian cultures typically consume minimally processed soybeans while ISP is common in North America and this processing could impact the protective benefits of dietary soy against breast cancer development.
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