Figures & data
Table 1. Proximate analysis of SBM and SPI (wet basis).
Figure 1. Soybean var. Grobogan: (a) the beans, (b) soybean meal, and (c) soy protein powder.
Figure 2. Proximate compositions (dry basis) of the soybean var. Grobogan, the SBM, the defatted SBM, and the isolated protein. (
) ash, (
) fats, and (
) protein.
Figure 3. Solutions containing nanofibrils made of SPI from soybean var. Grobogan (a and c) and WPI (b and d). The pictures of c and d were taken by placing the solutions in between a cross-polariser.
Figure 4. TEM pictures of protein nanofibrils prepared from (a) SPI of soybean var. Grobogan and (b) WPI.
Figure 5. Viscosity profiles of unheated protein suspension/solution (pH 2.0) and fibril solutions of (a) SPI of soybean var. Grobogan and (b) WPI, measured at 30°C. (
) SPI unheated (down ramp), (
) SPI nanofibril (up ramp), (
) SPI nanofibril (down ramp), (
) Ostwald model of up ramp unheated SPI, (
) Ostwald model of down ramp unheated SPI, (
) Ostwald model of up ramp SPI nanofibril, (
) Ostwald model of down ramp SPI nanofibril, (
) WPI unheated (up ramp), (
) WPI unheated (down ramp), (
) WPI nanofibril (up ramp), (
) WPI nanofibril (down ramp), (
) Ostwald model of up ramp unheated WPI, (
) Ostwald model of down ramp unheated WPI, (
) Ostwald model of up ramp WPI nanofibril, and (
) Ostwald model of down ramp WPI nanofibril.
Figure 6. SEM images of microcapsules made of SPI nanofibrils (a) and WPI nanofibrils (b).
