Soybean Utilizatio
Chapters (11)
... is pectin, which is highly fermentable (Snyder and Kwon, 1987;Urriola and Stein, 2012). The values for disappearance of DM during in vitro fermentability using fecal inocula (IVDMD f ) for WS and SBH were in agreement with the in vivo determined ATTD of TDF. ...
The objective of this study was to develop prediction equations (EQS) that estimate DE and ME content of corn distillers dried grains with solubles (DDGS) using digestible (DIG) nutrients from in vitro or in vivo assays. Chemical composition data from 12 sources of corn DDGS were obtained using laboratory chemical analysis (LCA) and near infrared spectroscopy (NIRS). In vitro DM disappearance (IVDMD) from gastric and small intestine hydrolysis (IVDMDh), large intestine fermentation (IVDMDf), and total tract digestion (IVDMDt), were also determined along with in vivo apparent total tract digestibility (ATTD) of DM, CP, ether extract (EE), NDF, and ADF, and energy values (GE, DE, and ME). Correlation analysis was used to compare chemical composition from LCA with NIRS, and a stepwise selection of variables was performed using linear regression to establish DE and ME prediction EQS. Composition determined by NIRS did not correlate with values from LCA. Consequently, significance and R² were poorer when using NIRS data as inputs to predict DE (P = 0.11; R² = 0.23) and ME (P = 0.11; R² = 0.24). However, when using LCA data, DE (P = 0.04; R² = 0.35) and ME (P = 0.04; R² = 0.52) estimates of corn DDGS obtained from prediction EQS had significant P values, but low R². Better prediction of DE (P < 0.01; R² = 0.83) and ME (P < 0.01; R² = 0.76) was observed when using in vivo DIG nutrients as inputs (DM basis) for DE, kcal/kg = 854.5 + (3.6 × DIG DM, g/kg) + (3.7 × DIG EE, g/kg) + (2.0 × DIG NDF, g/kg) and ME, kcal/kg = 704.5 + (3.3 × DIG DM, g/kg) + (4.8 × DIG EE, g/kg) + (2.6 × DIG NDF, g/kg). In vitro DIG DM, but not in vitro DIG NDF, was selected for use in EQS (7) DE, kcal/kg = 6,383.6 – (42.5 × in vitro DIG DM, g/kg) + (35.4 × DIG EE, g/kg) and (8) ME, kcal/kg = 6,635.1 – (49.8 × in vitro DIG DM, g/kg) + (41.3 × DIG EE, g/kg), but the significance and accuracy for both DE (P = 0.07; R² = 0.45) and ME (P = 0.05; R² = 0.49) predictions was less using in vitro DIG nutrient values than using in vivo DIG nutrient values. If chemical composition was used to replace in vivo EE, along with in vitro DIG NDF and DM, the prediction EQS only used the concentration of ADF and EE as predictors instead of in vitro DIG NDF and DM. In conclusion, in vivo DIG NDF, DM, and EE are the best predictors for DE and ME content of corn DDGS for swine. Using NIRS to determine chemical composition, in vitro DIG NDF, and in vitro DIG DM did not result in accurate predictions of DE and ME.
... is pectin, which is highly fermentable (Snyder and Kwon, 1987;Urriola and Stein, 2012). The values for disappearance of DM during in vitro fermentability using fecal inocula (IVDMD f ) for WS and SBH were in agreement with the in vivo determined ATTD of TDF. ...
In vitro DM disappearance (IVDMD) and gas production methods have been developed and used to measure in vivo nutrient digestibility of feed ingredients, but further validation is needed for ingredients containing high concentrations of insoluble fiber such as corn distiller’s dried grains with soluble (DDGS). A 3-step in vitro procedure and resulting gas production were used to predict in vivo apparent total tract digestibility (ATTD) of total dietary fiber (TDF) among 3 sources each of wheat straw (WS), soybean hulls (SBH), and DDGS. A total of 34 barrows and 2 gilts (84 ± 7 kg BW) were used in a changeover design to determine the ATTD of 9 dietary treatments. The WS, SBH, or DDGS sources were the only ingredients containing fiber in each diet, and all diets were formulated to contain the same TDF concentration (22.3%). The in vivo experiment was conducted in 2 consecutive 13-d periods, each including a 10-d adaptation and a 3-d collection period to provide 8 replications/dietary treatment, and 0.5% TiO2 was added to each diet as an indigestible marker. Pigs had ad libitum access to water and were fed an amount of feed equivalent to 2.5% of initial BW in each period. The in vitro experiment was used to determine IVDMD and gas production of the 9 ingredients (5 to 8 replicates/ingredient) fed during the in vivo experiment. Gas production kinetics were fitted using a nonlinear model and analyzed using a mixed model, and predictions were evaluated using correlations and regression models. There were differences (P < 0.01) in ATTD of TDF among WS (26.7%), SBH (78.9%), and DDGS (43.0%) and among sources of DDGS (36.0 to 49.8%). Differences (P < 0.05) in IVDMD from simulated gastric and small intestinal hydrolysis were observed among WS (13.3%), SBH (18.9%), and DDGS (53.7%) and among sources of WS (12.8 to 13.8%), SBH (17.0 to 20.5%), and DDGS (52.0 to 56.9%). Differences (P < 0.05) in IVDMD from simulated large intestine fermentation (IVDMDf) were also observed among WS (23.3%), SBH (84.6%), and DDGS (69.6%) and among sources of WS (18.7 vs. 26.8%). In vitro DM disappearance from simulated total tract digestion of SBH (88.9%) and DDGS (86.1%) were greater (P < 0.01) than that of WS (33.5%). Differences (P < 0.01) in asymptotic gas production (A; mL/g DM substrate) were observed among WS (121), SBH (412), and DDGS (317), and ATTD of TDF was highly correlated with IVDMDf and A. In conclusion, low variability in ATTD of TDF and IVDMD among sources of WS and SBH evaluated in the current study may not justify the use of in vitro measurements, but in vitro fermentation accurately predicts ATTD of TDF among sources of corn DDGS. © 2017 American Society of Animal Science. All rights reserved.
... The protein content of the varieties investigated are well comparable to the values reported in the literature (Cheftel, Cuq, & Lorient, 1985). The protein content of Soybean is very valuable considering its amino acid composition, even though limiting in few amino acids, it provides substantial (high biological value) protein content compared to other legumes (Bressani, 1981;Snyder & Kwon, 1987;Watanabe, Ebine, & Ohda, 1971). The overall protein content of soybean does not differ considerably from one variety to another as observed also by Berk (1992). ...
Breeding new varieties can introduce compositional differences in Soybean grains which could be caused by environment and climate factors, among other factors. Thus, there was need to evaluate these differences and also to investigate the applications of these varieties for product development at household level for improve nutrition. This study evaluated the nutritional, functional and pasting properties of pipeline and improved soybean varieties and of soy-based products. A total of six improved/pipeline soybean varieties and nine products were developed, which include six soy-fortified products using 80:20 wheat: soy flour blend and three soy-based products using 100% processed soybean grains, were milled and analysed. The moisture, fat and protein contents ranged from 4.91–6.13/100 g; 13.77–19.82/100 g and 31.78–36.56/100 g fresh weight, respectively. The lowest water absorption capacity (WAC) was observed for D.AL/Z 7 having 180.43% while D.AL/Z 8 had the highest value at 285.94%. Pasting viscosity ranged from 1.65–9.63 RVU. The results also showed that the ash, fiber and fat contents of Soy yoghurt are significantly (p
Background
The widespread usage of protein expression systems in Escherichia coli (E. coli) is a workhorse of molecular biology research that has practical applications in biotechnology industry, including the production of pharmaceutical drugs. Various factors can strongly affect the successful construction and stable maintenance of clones and the resulting biosynthesis levels. These include an appropriate selection of recombinant hosts, expression systems, regulation of promoters, the repression level at an uninduced state, growth temperature, codon usage, codon context, mRNA secondary structure, translation kinetics, the presence/absence of chaperons and others. However, optimization of the growth medium’s composition is often overlooked. We systematically evaluate this factor, which can have a dramatic effect on the expression of recombinant proteins, especially those which are toxic to a recombinant host.
Results
Commonly used animal tissue- and plant-based media were evaluated using a series of clones in pET vector, containing expressed Open Reading Frames (ORFs) with a wide spectrum of toxicity to the recombinant E. coli: (i) gfpuv (nontoxic); (ii) tp84_28—which codes for thermophilic endolysin (moderately toxic); and (iii) tthHB27IRM—which codes for thermophilic restriction endonuclease-methyltransferase (REase-MTase)—RM.TthHB27I (very toxic). The use of plant-derived peptones (soy peptone and malt extract) in a culture medium causes the T7-lac expression system to leak. We show that the presence of raffinose and stachyose (galactoside derivatives) in those peptones causes premature and uncontrolled induction of gene expression, which affects the course of the culture, the stability of clones and biosynthesis levels.
Conclusions
The use of plant-derived peptones in a culture medium when using T7-lac hybrid promoter expression systems, such as Tabor-Studier, can lead to uncontrolled production of a recombinant protein. These conclusions also extend to other, lac operator-controlled promoters. In the case of proteins which are toxic to a recombinant host, this can result in mutations or deletions in the expression vector and/or cloned gene, the death of the host or highly decreased expression levels. This phenomenon is caused by the content of certain saccharides in plant peptones, some of which (galactosides) may act as T7-lac promoter inducer by interacting with a Lac repressor. Thus, when attempting to overexpress toxic proteins, it is recommended to either not use plant-derived media or to use them with caution and perform a pilot-scale evaluation of the derepression effect on a case-by-case basis.
PurposeThe aim of this study was to compare the impact of fermented and unfermented soy intake, based on the following soy-derived products: tofu, soymilk, natto, and miso, on the risk of liver cancer among Japanese adults.Methods75,089 Participants of the Japan Public Health Center-based Prospective Study (JPHC Study) were followed from the time of the 5-year follow-up questionnaire until the end of 2012–2013. Subjects with available data on hepatitis B virus (HBV) and hepatitis C virus (HCV) infection status from blood samples (n = 14,016) and those who were anti-HCV antibody (anti-HCV) or hepatitis B virus antigen (HBsAg) positive (n = 1033) were also analyzed separately. Cox proportional hazard models were employed to calculate hazard ratios (HRs) and 95% confidence intervals (95% CIs).ResultsDuring 1,145,453 person-years, 534 newly diagnosed cases of liver cancer were identified in the JPHC Study. For miso intake among men, the multivariate-adjusted highest versus lowest quartile HR was 0.65 (95% CI, 0.48–0.89); p for trend = 0.006. Results were similar in those who were anti-HCV or HBsAg positive, 0.24 (0.08–0.70); p for trend = 0.004 highest versus lowest tertile. For the sub-analysis among only participants with known hepatitis infection status and HCV and HBsAg adjustment, a similar association was observed. In the multivariate complete cohort analysis, among women, the highest intake of fried tofu was inversely associated with the risk of liver cancer, HR = 0.45 (0.26–0.80); p for trend = 0.014.Conclusions
We observed no association between total soy intake, fermented and unfermented, and risk of liver cancer, and only an inverse association between miso intake and liver cancer among men.
Polypropylene (PP) is an attractive polymer for use in automotive parts due to its ease of processing, hydrophobic nature, chemical resistance and low density. The global shift towards eliminating non-renewable resource consumption has promoted research of sustainable biocarbon (BioC) filler in a PP matrix, but this material often leads to reduction in composite strength and requires additional fillers. Graphene nano-platelets (GnPs) have been the subject of considerable research as a nanofiller due to their strength, while maleic anhydride grafted polypropylene (MA-g-PP) is a commonly used compatibilizer for improvement of interfacial adhesion in composites. This study compared the thermo-mechanical properties of PP/BioC/MA-g-PP/GnP composites with varying wt.% of GnP. Morphological analysis revealed uniform dispersion of BioC, while significant agglomeration of GnPs limited their even dispersion throughout the PP matrix. In the optimal blend of 3 wt.% GnP and 17 wt.% BioC biocontent, tensile strength and modulus increased by ~19% and ~22% respectively, as compared to 20 wt.% BioC biocomposites. Thermal stability and performance enhancement occurred through incorporation of the fillers. Thus, hybridization of fillers in the compatibilized matrix presents a promising route to the enhancement of material properties, while reducing petroleum-based products through use of sustainable BioC filler in composite structures.
Due to the variations in nutrient quality of soybean meal (SBM) that is a result of differences in production location and processing specifications, a study was conducted to determine the fluctuations in apparent digestibility coefficients of differently sourced SBM fed to Pacific white shrimps (Litopenaeus vannamei). Twenty‐four SBM‐based diets were formulated by mixing a basal diet and test ingredients on a dry matter basis (70:30 ratio), while 1% chromic oxide was used as the inert marker. The digestibility trial was carried out in a semi‐closed recirculation system with six replicate groups per treatment (mean shrimp weight of 10.2 g). Significant differences were observed for apparent dry matter, energy and protein digestibility coefficients (p < .05 was considered significant) among 24 sources of SBM and digestibility values ranged from 45% to 90%, 56% to 93% and 87% to 98%, respectively. Based on multivariate analysis, acid detergent fibre, neutral detergent fibre, lignin, raffinose and trypsin inhibitor were screened as the key chemical characteristics in SBM that influenced digestibility of nutrients in Pacific white shrimps. Variations in growth performances of shrimp were in line with the variations in apparent digestibility coefficients of SBM verifying the importance of digestibility data in shrimp feed formulations.
The goal of this study was to assess the performance of Aureobasidium pullulans in converting soybean meal (SBM) into high protein feed using the submerged and solid‐state processes. High solid loading rates (SLR) were evaluated for each process, i.e., 10–25% for submerged and 35–70% for static solid‐state fermentation. During the submerged fermentation, 10% SLR was considered the best performer due to the high amount of cell density, low residual carbohydrates, and high protein titers, while 40% SLR resulted in the high protein yields and low residual carbohydrates during the static solid‐state fermentation. The solid‐state fermentation was conducted in a 14‐L paddle‐type reactor at 50% SLR, and periodic mixing resulted in a protein titer of ~58% at 72 hours of fermentation. Overall, results showed the feasibility of scaling up these processes in converting SBM to a high protein feed ingredient for animal diet.
Soaking is an important pre-requisite for soybean meal processing including fermentation. Soybean meal is soaked at 20, 30, 40, 50 and 60 °C for 10 h in order to investigate the effect of soaking on moisture gain and nutritional properties including crude protein content, carbohydrate content and antioxidant activity. The properties of the soaking water (pH, turbidity and colour parameters using L*a*b* scale) are also investigated. For soybean meal, the effective moisture diffusivity varied from 1.14 × 10⁻¹¹ to 2.07 × 10⁻¹¹ m² s⁻¹ and the water absorption data fitted well with Peleg and Abu-Ghannam models. The total phenolic content and DPPH radical-scavenging activity are found to be significantly (p < 0.05) affected by soaking time and temperature and a maximum decrease of 90% and 20% are observed, respectively. For phenolic compounds, the effective diffusivity varied from 0.9 × 10⁻¹¹ to 1.19 × 10⁻¹¹ m² s⁻¹ and the data fitted with the second order kinetic model. Crude protein and carbohydrate content decrease by 7% and 4%, respectively and are significantly (p < 0.05) affected by soaking time only. The pH of the soaking water reduces to mildly acidic (6–6.5), a* and b* values increase but L* value decreases. Both time and temperature are found to have significant (p < 0.05) effects on all tested properties of soaking water. The best conditions for soybean meal soaking are found to be 50 °C and 1 h within the range used. At these conditions, the desirable moisture content (45–55%) can be achieved in a reasonable time and with minimum loss of nutrients.
Proteins are natural heteropolymers and are most vital nutrients essential for human survival and life. Proteins generally exist in nature either in the form of fibrous proteins (water insoluble) or in the form of globular proteins (water soluble). Proteins are also available abundant in nature and are biodegradable. Proteins provide a broad spectrum of functional and structural properties because of the presence of polar and nonpolar amino acids and are therefore ideal raw materials for the production of bioplastics used for packaging materials. At present, a number of protein-based films are produced for the purpose of packaging of food. The protein based films possess some unique characteristics such as; excellent optical properties (gloss and transparency), are good fat barriers, at low and intermediate humidity possess an excellent oxygen and organic vapor barrier and have moderate mechanical properties. The contents of this chapter are as follows: introduction, proteins for packaging materials, processing methods, shaping agents, and properties.
Soybeans and soyfoods were officially introduced to the Western world at the beginning of the twentieth century. Some soyfoods, such as soy sauce and soymilk, have been accepted by Westerners wholeheartedly, particularly for the past several decades, whereas others will take more time to be accepted. During the course of this introduction, a whole new class of soyfoods has been developed, including soy ice cream, soy yogurt, veggie burgers, soy sausage, and soy flour pancakes. They have been dubbed “the second generation of soyfoods.”
By using a feedstock of dry milled enzyme-active full-fat soy flour, median particle size of 50 microns, an extraction process was developed which gave high solids and protein recovery. Aqueous extraction for 10 min at 80°C, and homogenization at 10 MPa followed by filtration gave 95.6% solids recovery and 86.9% protein recovery with a nitrogen solubility index of 93%. The native lipoxygenase was inactivated and the activity of trypsin inhibitors was lowered by 50%. The extract was concentrated to 20 wt% solids by ultrafiltration. The concentrate changed from dilatant to pseudoplastic behaviour at 14–15 wt% solids.
Soy aqueous extracts (SAE) were obtained via hydrothermal treatment of full-fat enzyme-active soy flour under various time-temperature regimes. Beany flavor development, protein solubility and trypsin inhibitor activity (TIA) were monitored. The combined effect of heat and diafiltration resulted in up to 90% reduction in TIA while maintaining over 88% protein solubility.
Edible coatings have been successfully applied in processed foods such as meat, cereals, confectionaries, dried fruits, nuts, and fresh and fresh-cut fruits and vegetables (Donhowe and Fennema, 1994; Baldwin and Baker, 2002; Cagri et al., 2004). These coatings are used to improve the quality and shelf life of foods. Furthermore, different food ingredients, derived from meats, cereals, nuts, fruits, and vegetables, are being used to produce edible films for strips and pouches. These films act as novel packaging systems and control the release of active compounds such as antioxidants, flavors, and antimicrobial agents (Rojas-Graü et al., 2006, 2007). A comprehensive update of experimental and commercial edible coating and film applications is provided in this chapter.
Recent reports have shown that soybean isoflavones possess oestrogen-like activity and reduce osteoporosis risks, cardiovascular disease, prostate cancer, breast cancer and the reduction of postmenopausal syndromes in women. There is evidence showing that the type of soy food storage conditions and processing has an effect on the biological activity of isoflavones. This chapter commences with a discussion on the occurrence, biosynthesis, form and structures of isoflavonoids. Aglycones in fermented soy food are the major forms of the isoflavones. The chapter then illustrates 12 forms of isoflavones in selected soybean and soy food. As the 12 different soy isoflavones have different polarities, developing an optimized extraction procedure for all isoflavones is challenging. Bioavailability of isoflavonoids may depend upon interaction with other dietary components. The structure of isoflavone is similar to the endogenous oestrogen 17β-oestrodiol and they act against cancer cells similar to many common cancer-treating drugs.
A functional food is usually depicted as a product that has properties of both drugs and food. In Asian countries, there is an old saying that “drugs and food share the same origin.” This philosophy is compatible with what Hippocrates addressed about 25 centuries ago: “Let food be thy medicine and medicine be thy food.” Oriental medicine has been often considered not only as a source of nutrients but also as a.
As the cheap and sustainable recycled natural resources, intestinal casing meal (ICM) and yeast of monosodium glutamate (YMG) might be alternative protein sources in aquaculture diets. To determine the effects of dietary ICM and YMG on fish growth, feed utilization and gut allochthonous bacteria, 8-week feeding trials were conducted with blunt snout bream (Megalobrama amblycephala, MA; a typical herbivorous cultured fish species in China), black carp (Mylopharyngodon piceus, MP; a typical carnivorous species in China) and gibel carp (Carassius gibelio, CG; a typical omnivorous species in China) with partial or complete replacement of soybean meal by ICM or ICM and YMG mixture. The results indicated that ICM and YMG incorporation had positive effects (P value >0.05) on weight gain and feed conversion rate. The complete replacement altered the gut allochthonous microbiota of gibel carp and black carp (Cs < 0.70). Proteobacteria, Fusobacteria, Firmicutes and uncultured bacteria were predominant bacteria in these fish intestine by DGGE detection. Compared with the control diet group with SBM, intestinal allochthonous bacteria of fishes fed with ICM and YMG were significantly stimulated, such as proteobacterium clone (EF707282.1), Cetobacterium somerae (AB353124) and some Bacillus subtilis dependent on fish species. Based on these results, ICM and YMG have the potential to replace SBM in aqua feed, and altered gut allochthonous bacteria variedly as fish food habitats.
Eugenol-lean fraction (98 % lower eugenol content than eugenol-rich fraction) having appreciable phytochemical properties was selectively isolated from clove buds (Syzygium aromaticum Linn) using supercritical carbon dioxide extraction at 40 °C and pressure of 25 MPa with static and dynamic time of 120 and 30 min respectively using ground clove powder which was previously subjected to steam distillation. The extract was used as a flavor ingredient (replacing mustard in classical formulation) and also as a source of natural antioxidant in formulating a new mayonnaise product to improve its nutraceutical value and shelf-life. This product was found to be comparable to the mustard formulated sample (experimental control) organoleptically. The sample did not have typical pungency of clove and had improved physical properties such as increased color tonality with higher chroma values, lower thermal and non-thermal creaming, homogenous and compact microstructure and higher consistency index vis-à-vis the control and standard market samples, even at the end of the storage period of 6 months. Mayonnaise formulated with eugenol-lean clove extract had significantly higher antioxidant activity (IC50 = 10.85 mg/mL), phenolic content (1.89 mg gallic acid equivalent/g mayonnaise) and reducing power (11.29 mg BHT equivalent/g mayonnaise) than mustard-formulated mayonnaise and the market sample. While, the antioxidant activity and phytochemical properties tend to decrease after 30 days for the reference market sample and after 90 days for the experimental control sample, the mayonnaise formulated with eugenol-lean clove extract was found to be stable beyond 6 months.
Soybeans are the dominant oilseed in both U.S. and world markets. During a typical year soybean production comprises over half the worldwide oilseed production (Anonymous 1995). However, according to Dutton (1981) in the early 1940s, soybean oil was considered a poor quality oil, not suitable for food use, and more appropriate for use in industrial paints. It was first used in margarine in World War II due to the shortages of other fats and oils, but its use was limited to 30% of the product.KeywordsBleaching EarthBleaching ClayAlkali RefiningSoybean ProcessingFlake ThicknessThese keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This chapter discusses the different processing technologies applied to legumes, which are grouped as traditional and modern processing technologies. The major traditional techniques used in the processing of legumes are soaking, dehulling, milling, boiling/cooking, roasting, pounding and grinding, frying, steaming, germination, fermentation, and popping. Modern processing technologies for legumes involve the use of sophisticated equipment and result in the mass production of products. Some of these technologies include extrusion cooking, high-pressure cooking, air classification, agglomeration, and canning. The chapter deals with some of these technologies as applied to the processing of legumes and their effects on the nutritional and physical characteristics of legumes. It concludes with a discussion on the ingredients obtained from legumes and the applications of legumes. A list of some of the potential and current applications of legume flours and fractions including pulses is presented.
Common bean (CB) bulgur, is a variety of new parboiled and dried product, was produced with soaking different soaking time (2, 8 and 12h) and soaking water pH (pH 4, 6 and 8) in this study period. Experiment was conducted according to (3 × 3) × 2 factorial designe. Physical, chemical nutritional, and anti-nutritional components of raw and CB bulgur samples were determined. Total phenolic content and phytic acid reduced at a ratio 41 - 57% and 48 - 57% respectively, while trypsin inhibitor activity was completely eliminated after 12 hour soaking time. The highest in vitro protein digestability (73.4%) was measured in CB bulgur samples with soaked at pH 8 soaking water. The highest HCl-extractability of ash value (65.57%) of CB bulgur samples obtained by soaking at pH 6 soaking water. HCl-extractability of K, Ca, P, Mg, Zn and Fe increased with levels of 3 - 7%; 17 - 19%; 29 - 34%; 15 - 21%; 15 - 22%; and 28 - 52%, respectively with increasing soaking time. The optimum soaking process condition was found as 12 h soaking time and 8 pH soaking water for obtaining highest nutritional properties of CB bulgur, except an adverse effect on texture and taste score of bulgur.
The properties of soaking water of some cereals under high temperature were determined, but limited information is available on chickpeas in the literature. Change in electrical conductivity, turbidity, color, and soluble solids content of soaking water of chickpeas were studied at 87, 92, and 97°C without ultrasound, and with 25 kHz frequency and different ultrasound powers (100–300 W) for 260 min. Water absorption and color values of chickpea seeds were also studied during soaking. All the properties of soaking water and chickpea seeds were significantly (P < 0.05) affected by temperature, ultrasound treatment, and power of ultrasounds indicating leaching of some nutritional and anti-nutritional compounds. The moisture absorption rate of chickpeas increased with the increase of temperature and power of ultrasound, while color of chickpeas changed inversely with soaking water. Results showed that leaching and reabsorption of some nutritional compounds occur simultaneously and ultrasounds can be used to enhance cooking operations.
The objective of this study was to extract the oil from Camellia oleifera seed kernels by aqueous enzymatic oil extraction (AEOE). We describe a novel process for extraction of tea oil preceded by tea saponin extraction from C. oleifera seed kernels. The extraction efficiency obtained with microwave-assisted extraction (MAE) is very high, which the recovery yield is up to 83% in 30 s and the saponins in camellia seed kernels can be completely removed by the second MAE. Moreover, an important step in the process development has been the pretreatment by microwave puffing of camellia seed kernel residues followed by AEOE increased oil extraction yield from 53% to 95%, which will is comparable to hexane oil extraction yields from plant materials.
These experiments were conducted to evaluate the feeding value of rice protein concentrate (RPC) in weaning pigs. In expt. I, a 5-week feeding trial was conducted with 126 pigs (LYD; 21 d-old; 5.320.34 kg). Treatments were spray-dried plasma protein (SDPP; control), soy protein concentrate (SPC) and RPC (phase 1), and dried porcine soluble (DPS; control), SPC and RPC (phase 2). An ileal digestibility trial was also conducted to compare digestibility of amino acids in the tested protein sources. In expt. II, 160 weaning pigs (LYD; 21 d-old; 5.650.35 kg) were used in a 5-week feeding trial to determine the optimal inclusion level of RPC in the diet. Treatments were control (9% SPC), and three levels of RPC instead of SPC in the diets (3, 6 and 9%). During phase 1, pigs fed SDPP showed better (p
Nine formulations were processed into bologna with different ratios of soy protein isolate (SPI):sodium caseinate (SCA), i.e. 1:1, 1:2.5, 1:5, 5:1, 5:2.5, 5:5, 10:1, 10:2.5 and 10:5. The products were evaluated for yields, emulsion stability, physical measurements (shearforce-kgf and folding test) and taste panel evaluation. Formulations with 5:1 and 5:5 SPI:SCA had lower liquid loss resulting in higher yields while the others had poor emulsion stability and high liquid loss. Firmer texture was exhibited by formulations 1:1, 5:1 and 10:1 SPI:SCA but formulation with 1:1 SPI:SCA showed better gelation followed by 1:2.5, 1:5, 5:1, and 5:2.5. The other formulations had poor gelation and binding properties, especially formulation with 10:5 SPI:SCA. Sensory evaluation was carried out using 30 untrained panelists. Attributes evaluated were aroma, texture, chewiness, juiciness, saltiness, chicken taste and overall acceptance. Formulation with 5:1 SPI:SCA was more acceptable for texture, chicken taste and overall acceptance while formulation with 1:1 SPI:SCA was more acceptable for the chewiness, juiciness and saltiness attributes. There was no significant difference (P>0.05) in aroma attribute, for all formulations.
This article determines the effect of postharvest storage time and conditions on soybean rehydration, cooking (texture) quality and testa color. Soybean (Glycine max L.) samples were stored for 12 months (0, 3, 6, 9 and 12 months) at three moisture contents (MC) (9, 11 and 13%) and at three temperatures (10, 20 and 30C). Soybeans were measured for rehydration, cooked bean texture and testa color. Soybeans stored at increasing MC and temperature, especially at MC 13%, 30C, exhibited increased hydration after 6 h of soaking, increased cooked bean texture strength, reduced L*, increased a*, reduced b* color values and increased ΔE*ab color difference. This effect increased with increased storage time. Soybean storage at high MC and temperature for extended periods resulted in reduced cooked bean cooking quality and darkening of the soybean testa. This is expected to have a negative effect on soybean processing quality, sensory acceptability and economic value.
This work elucidates the effect of soybean storage for extended periods of time under varying temperatures and MC. Such storage may lead to detrimental changes in the soybean technological and physical properties; the major changes being testa darkening, reduced hydration and loss of cooking quality. Unfavorable soybean storage and related loss of quality will result in lower commercial value and reduced acceptability of soybeans by food processors and consumers. As a consequence, this work will provide information relevant to the formulation of appropriate soybean storage conditions for maintaining good soybean processing quality.
Three basal diets containing 0, 27.5, and 55% solvent-extracted cottonseed meal (CSM) as replacements of 0, 50, and 100% of solvent-extracted soybean meal (SBM) on an equal nitrogen basis were each supplemented with three levels (40, 336, and 671 mg) of iron (Fe) from ferrous sulfate heptahydrate (3×3 factorial experiment). Each diet was fed to juvenile channel catfish, Ictalurus punctatus in triplicate aquaria twice daily to apparent satiation for 10 weeks. Dietary levels of CSM significantly affected weight gain (WG), feed intake (FI), feed efficiency ratio (FER), protein efficiency ratio (PER), and apparent protein utilization (APU), with diet containing 27.5% CSM provided the best performance. Total replacement of SBM by CSM decreased weight gain and feed consumption, possibly due to toxic effect of free gossypol. Supplementation of dietary iron from iron sulfate heptahydrate at a 1:1 weight ratio of iron to free gossypol had no effect on gossypol toxicity. Histological examinations of fish fed CSM containing (27.5% and 55%) diets had increased glycogen accumulation in liver as compared to that of fish fed the SBM-based diets. Fish fed 55% CSM and 0% SBM-based diets had increased liver necrosis and liver and anterior kidney pigment deposition. These parameters were not evident in fish fed diets containing 27.5% CSM. Dietary levels of iron and interactions between CSM and iron had no effect on the liver, spleen, or anterior head kidney histology. WG, FI, PER, and APU were significantly affected by the interaction between dietary levels of CSM and Fe. For SBM-based diets, these parameters linearly increased with increasing dietary level of iron. This effect was not observed for diets in which 50 and 100% of SBM were replaced by 27.5 and 55% CSM. Survival, and serum and liver iron content were not affected by dietary levels of CSM, iron, or their interaction. The effect of CSM on whole body composition was seen only for fish fed the 55% CSM diets, with fish fed these diets having lowest fat and highest moisture content. Dietary level of iron and the interaction between iron and CSM had no effect on whole body composition.
In an attempt to improve the chemical, physical and sensory properties of beef burgers containing 11.5–13.7% fat, trials were carried out on eight experimental burger formulations containing carrageenan (0.5%), texturized soya (1.5%) and trisodium phosphate (0.5%), either alone or in different combinations, and compared with a control prepared only with the addition of salt and water. The data obtained were analyzed using a complete randomized design to study the effect of treatments on the proximate composition, thiobarbituric acid reactive substances (TBARS) value, percentage cooking loss, percentage diameter loss and sensory evaluation. The significant difference of the mean was determined using the least significant difference method. Although initial weight, cooked weight, initial diameter length and cooked diameter length were analyzed using means ± standard error. Analyses revealed unexpected interactions between some of the ingredients, the nature of which was not investigated. Results showed that the addition of carrageenan alone improved crude protein content, juiciness and overall acceptability of the beef burger, but it affected the appearance negatively, although there was no significant effect on diameter loss and thickness loss when compared with the control.
Beef burger prepared with the addition of texturized soya alone increased moisture binding and protein level, while it lowered flavor score compared with the control. With respect to the oxidative rancidity, TBARS value was found higher for the market sample; this value was significantly lower with the addition of combination of texturized soya and trisodium phosphate.
It has been found that the addition of a combination of carrageenan, texturized soya and trisodium phosphate reduced the cooking loss compared with the control, while there was no significant effect on the diameter loss and thickness loss of all treatments.
It was also found that the combination of carrageenan, texturized soya and trisodium phosphate improved all sensory attributes and improved protein contents compared with the control.
The sensory scores were highly correlated with each other. No significant correlations were found between moisture percentage and cooking loss together and sensory attributes, while there were high correlations between the TBARS and fat percentage with sensory attributes.
PRACTICAL APPLICATIONS
Reducing the fat content of beef burgers can make a significant contribution to human health and ensure the continuing popularity of this type of convenience food around the world. However, merely using leaner meat does not provide a product with the necessary quality attributes. So, practically, it has been found that the addition of carrageenan, texturized soya and trisodium phosphate can improve the beef burger sensory properties as a whole, including the appearance, color, flavor, tenderness, juiciness and overall acceptability. In addition, the oxidative rancidity (thiobarbituric acid reactive substances) of the product can also, be reduced. Above all, the quality of fat and its level has high correlation with the rancidity value and burger sensory attributes. Therefore, information is needed on suitable ingredient combinations that can maintain or enhance the quality of a low‐fat version of the beef burger.
Standard soybean meal, heat treated to differing degrees and containing varying levels of soybean lectin and trypsin inhibitor, was used to study the effect of soybean-containing diets on the morphology of the distal intestine in Atlantic salmon, Salmo salar L. A reference diet based on fish meal and a fish meal diet mixed with an alcohol extract of soybean meal were used. The fish (145 g) were kept in 27 m3 net pens (200 fish per pen) in sea water with an average temperature of 11°C for 12 weeks. Whereas a normal morphology of the distal intestine was seen in the fish fed the reference diet, all soybean diets caused alterations in the distal intestine irrespective of heat treatment. Similar changes were observed with the diet which had added alcohol solubles. It is concluded that alcohol-soluble components in the soybeans are responsible for the observed changes. It cannot be determined which of the soybean antinutrients is causing the alterations from the present study. Oligosaccharides and saponines are possible candidates. However, the possibility that unknown antinutrients are affecting the salmon intestine should not be overlooked.
Anutrition survey carried out in India revealed that the diets of the rural population are inadequate and
deficient in most of the nutrients especially protein. India being the 5th-largest producer of soybean, a protein-rich
cereal, can redress protein-energy malnutrition through diversification of soybean uses by developing high-value
and health-based food products. Tofu, a nonfermented soybean product rich in high-quality protein, B-vitamins,
and isoflavones, could be an excellent substitute for meat in Indian recipes. Tofu being rich in protein has a very short
shelf life. Hence an attempt was made to improve the shelf life using extracts of tulsi (Ocimum sanctum) commonly
available in rural areas. Tofu was prepared traditionally using MgCl2:CaSO4 as coagulating agents. Aqueous extract
of Ocimum sanctum (tulsi) was added during the preparation and storage of tofu to prolong its shelf life.Water used
in this study was free from microflora, plant extract used contained mesophilic count of 2.527×104 CFU/g, and no
yeasts and molds were detected. Tofu with tulsi extract had 76.4% moisture and was softer than control. Not much
difference in mesophilic count was observed between control and treated samples during storage; however, treated
tofu was organoleptically good until the end of the study with less lipid-peroxidation and exhibited 50% (4.7 units)
less protease activity than control (9.6 units) after 7 d. By using extracts of naturally available, easily cultivable tulsi,
the shelf life was successfully extended to 7 to 8 d from 3 to 4 d of normal storage without refrigeration.
Total tract digestibility in Atlantic salmon and ileal digestibility in chicken were assessed from diets with different soyabean products (hulled, toasted, extracted, SBM; reduced oligosaccharide content, ROM; ethanol-extracted protein concentrate, SPC; isolated protein, ISP). The concentration of dietary fibre was highest in SBM and ROM, while it was low in ISP. In vitro viscosity was also higher in SBM than in the other soyabean products. The diets for the salmon and chickens were based on the same feed ingredients, with the exception that fish meal provided half the crude protein in the salmon diets. For each species, the diets were isonitrogenous, contained similar amounts of fat (fish oil), and were balanced with dextrin, thus substituting soyabean non-starch polysaccharides (NSP) and other non-proteinous components by dextrin.In the salmon, total tract digestibility of nitrogen and dry matter were lower (p
Five vegetable protein suya coating meals were formulated to contain 100:0, 75:25, 50:50, 25:75 and 0:100% groundnut: soyabean in addition to a mixture of spices and seasonings used in traditional preparation of tsire-type suya. Slices of beef loin muscles were coated with the formulated meals and roasted at 175 °C for 15 min. Samples of the hot freshly cooked tsire were held in heated (68 °C) dry or humidified holding chambers for 90 or 180 min. The amount of coating meals bound by the beef slices decreased significantly (P < 0.05) while cook yield was not affected (P > 0.05) as more soyabean replaced groundnut in the coating meals. Protein, fat and ash contents of the raw tsire, and moisture, protein and ash contents of the cooked tsire were not affected (P > 0.05) by variations in coating meal. However, moisture content in the raw tsire increased (P < 0.05) with increasing proportion of soyabean in the coating meals. Sensory qualities of tsire declined significantly (P < 0.05) only when the groundnut was completely replaced. Weight losses associated with hot chamber holding of the cooked tsire was significantly (P < 0.05) reduced by humidifying the chamber. Increased proportions of soyabean in coating meals reduced (P < 0.05) weight losses by tsire only after an extended holding period.
Based on the amino acid composition, Amaranthus seed protein is known to be of higher quality than most of the major cereal grains. However, protein quality does not solely depend on amino acid profile but also on its digestibility. In this study we determined amino acid composition and in vitro protein digestibility of wholemeal and isoelectric protein concentrates (IPC) from five Amaranthus genotypes. Factors most likely to influence protein digestibility such as heating and presence of antinutrients were studied. Heating increased protein digestibility in wholemeals but slightly decreased it in IPCs. Trypsin inhibitor level was negatively but weakly correlated to protein digestibility, and the level of polyphenolic compounds was negatively and significantly correlated to protein digestibility. A slight deficiency in leucine was noted for wholemeals and in lysine for IPCs. However, based on both in vitro digestibility and amino acid profile, Amaranthus proteins were confirmed to be of better quality than those of other cereals. © 1998 SCI.
Thirteen commercial soybean protein isolates (SPIs) were characterized and submitted to the same conditions of hydrolysis with pancreatin to the same degree of hydrolysis (DH). The 13 SPIs differed with respect to their phytate contents (7.41−15.62 mg/g of protein), presence of trypsin inhibitor (5.17−94.72 UTI/mg of protein), protein dispersibility index (PDI) (11.7−88.7%), and relative compositions of the 7S subunits and 11S polypeptides present in the soluble fraction: α‘ (0−100%); α (0−26%); β (0−44%); acid polypeptide (50−100%); basic polypeptide (0−50%). The reaction time necessary for the hydrolysis to attain a DH of 21.5% varied from 48 to 252 min and was longer for isolates with complete 7S and 11S globulin fractions and higher PDI values. The 10% TCA soluble nitrogen index of the hydrolysates varied from 61.5 to 100%. The total free amino acids varied between 7.5 and 31.0%, with basic and hydrophobic amino acids being present in greater amounts. Electrophoresis indicated differences in the molecular weight profiles of the hydrolysates. The 13 SPIs analyzed were shown to be different, resulting in different products when submitted to the same conditions of hydrolysis. Keywords: Protein hydrolysis; soy protein hydrolysates; pancreatin; peptides
Recovery of water and soluble materials of soybean soaking water was done using a membrane system consisting of nanofiltration (NF) and reverse osmosis (RO). Retentates from NF and RO were collected when the weight concentration ratio (WCR) had reached 7 and 6, respectively, which was equivalent to a total WCR of 3.5 for the combined NF−RO system. The retentates were inoculated with the probiotic cultures of Lactobacillus acidophilus CCRC 10695 and Bifidobacterium longum CCRC 11847. Under the fermentation condition (pH 5.5, 37 °C), up to 7 g/L organic acids, mostly lactic acid, could be harvested after 24-h fermentation. The fermentation broth was centrifuged to remove cells, pasteurized, and then formulated to a test drink, which was well accepted as compared with market samples. The membrane-permeated water was nearly neutral in pH with a Hunter L* value above 90, which could possibly be reused in the plant site for cleaning and soaking purpose. Keywords: Soybean soaking water; probiotic cultures; lactic acid fermentation; water recovery; nanofiltration; reverse osmosis
The total protein and amino acid compositions of five newly released northern adapted natto soybean cultivars, namely Canatto, TNS, Nattosan, AC T2653, AC Pinson, and their recurrent parent, Nattawa, have been determined. Mean protein values ranged from 30.4% in AC T2653 to 31.0% (AC Pinson), 31.0% (Nattawa), 32.1% (TNS), and 32.3% (Canatto), compared to the protein content of Nattosan, which was 34.2%. The total nitrogen content was also variable among these cultivars, ranging from 5.15% to 5.92%. All five new natto soybean cultivars were similar in their essential amino acid (EAA) content, i.e., EAA9 = 45.0−47.0%, compared to the FAO/WHO reference protein pattern value of EAA9 = 33.9% for a 2−5-year-old child. Each of the six soybean cultivars was limited only in methionine and, to a lesser extent, in valine and isoleucine and had a protein digestibility corrected amino acid score of 91% for all cultivars, compared to the value of egg protein (97%). These results suggest that the most accurate evaluation of protein quality in natto soybeans, and possibly other legumes and cereals, is by the protein digestibility corrected amino acid score. Keywords: Natto soybeans; assessment; protein quality; amino acids; composition; amino acid score
The total protein and amino acid contents of three new northern adapted soybean cultivars, namely Apache, Baron, and a miso type Maple Belle and its older male recurrent parent Evans, were compared as potentially useful indices for assessing their protein quality from their FAO/WHO amino acid scoring pattern. The total protein contents, although similar, were statistically significantly different (P > 0.05), varying from 30.1% in Baron to 31.2% in Evans, 32.3% in Apache, and 31.5% in Maple Belle. All four soybean cultivars contained an excellent balance of essential amino acids (EAA), i.e., EAA9 = 46−46.6% compared to the FAO/WHO reference protein pattern value of 33.9% for a 2−5-year-old child. All were limited only in methionine, and to a lesser extent in isoleucine and valine, and had a protein digestibility corrected amino acid score of 91% compared to the values obtained for hen's whole egg (97%). These results indicate that an accurate calculation of protein quality of soybean seeds and other legumes can be made from their amino acid composition. Keywords: Soybeans; miso type soybean; assessment; protein quality; amino acids; composition; amino acid score
ABSTRACT Corn gluten meal (CGM) was pH-adjusted (6.6) and particle-size reduced (MC7, 7 μm; MC38, 38 μm) then compared with native CGM and soy protein isolate (SPI) for emulsifying activity (EA) and emulsifying stabilization (ES), oil-binding capacity (OBC), and water-holding capacity (WHC) in vitro and in an emulsified meat model system. MC7 and MC38 had EA, ES, and OBC, which was superior to native CGM; no significant change occurred in water solubility. In 1% and 2% NaCl solution, MC7 and MC38 resulted in more stable emulsions than SPI. In an emulsified meat model system, SPI had superior ES to CGM-based substances; however, reheated cook losses did not differ.
The mechanical features of a partially denatured commercial soy isolate (PP 500E) have been explored for comparison with data available on the gelation characteristics of native globular proteins and to improve the understanding of its textural properties as a structuring ingredient in the production of low fat products. The soy sample was reconstituted at 30C and networks were developed either during cooling to 5C or on heating to 90C (complete denaturation of the protein) followed by cooling to 5C. Throughout the course of experimentation, dynamic oscillatory (time, temperature, frequency and strain sweeps) and creep testing (in aqueous or urea solutions) measurements were recorded. Reduction in the thermal energy of the system causes a monotonic increase in storage modulus (G′) whereas the temperature rise results in equilibrium G′ values well below the elastic response observed at 30C. The absence of a positive thermal transition, observed in the gelation of native globular proteins, indicates a different mechanism for structure formation in commercial soy isolates. Application of the cascade treatment to the concentration dependence of the storage modulus argues that the heated and cooled networks possess a higher degree of bond permanency than their cooled-only counterparts. Mechanical spectra in combination with the pattern of network breakage at high deformations suggests that disulphide bonds participate in the network formed by totally denatured soy protein (heated and cooled samples). Inclusion of urea in the aqueous preparations destabilises the predominantly physical forces of attraction in the unheated gels. By contrast, the heated and cooled samples achieve an equilibrium deformation whose storage modulus can be employed in the constitutive equation of rubber elasticity theory. On that basis the number of disulphide bridges per molecule was found to vary between 2.0 and 2.03. This result is consistent with the “string of beads” model proposed for the three-dimensional structure of globular protein gels, where a dendric network is built by the occasional cross-linking of corpuscular strands.
Korean fermented red pepper paste was packaged with four plastic films of different gas permeabilities and stored at 13 °C. During the storage, package weight, volume expansion, microbial flora, surface colour, pH and acidity were measured. Highly permeable film, such as low density polyethylene, alleviated the volume expansion; however, this packaging also supported higher yeast count on the paste for longer periods and caused higher weight loss when compared with other plastic films. There was also a concern that loss of volatile acids was greater for this type of packaging. On the other hand, use of barrier packaging films, such as Al-laminate and nylon laminate, resulted in high volume expansion because of low permeation of carbon dioxide from the package. Plastic films with appropriate gas permeability, such as coextruded multilayer polyamide, may be the most practical choice based on consideration of both volume expansion and quality retention of the fermented paste.
Three experiments were conducted to determine the effects of alcohol extraction and heat treatment on the nutritional quality of soya bean protein. In experiment 1, 144 weanling rats were used to determine the effects of different alcohol and heat treatments of defatted raw soya bean flakes (SF) on protein utilisation. Treatments were: (1) solvent extraction (water or 50% alcohol/water mixtures of methanol, ethanol and n-propanol), and (2) heat treatment (no heat, heating before extraction and heating after extraction). Solvent extraction consisted of soaking the SF in the solvents for 48 h. Heat treatment was autoclaving for 15 min at 121°C and 1.1 kg cm−2 steam pressure. Regardless of solvent used to extract the SF, rats fed SF that had been autoclaved grew faster (5.3 versus 3.4 g day−1)and were more efficient (gain:feed, 0.35 versus 0.27) than rats fed SF that had not been autoclaved (P < 0.001). Soya bean flakes that had been autoclaved before extraction supported rates and efficiencies of gain that were 16% and 12% greater (P < 0.005 and P < 0.001, respectively) than SF autoclaved after extraction. Alcohol-extracted SF' supported greater rates (P < 0.03) and efficiencies (P < 0.002) of gain than water-extracted SF. In experiment 2, 720 weanling pigs were used in a growth assay and, in experiment 3, 30 pigs were used in a nitrogen balance study. Treatments used in both experiments were: (1) defatted raw SF, (2) autoclaved SF, (3) ethanol-extracted SF, (4) SF autoclaved before extraction with ethanol, and (5) SF autoclaved after extraction with ethanol. Ethanol extraction of the unheated SF resulted in an improved growth rate (74 versus 15 g day−l, P < 0.005) and nitrogen retention(51.5 versus 37.3%; P < 0.001) when compared with the raw unextracted SF. However, ethanol extraction in addition to autoclaving did not improve protein quality over autoclaving only (P > 0.05). Alcohol extraction improves the utilisation of protein from defatted raw SF by rats and pigs, but changes in protein utilisation due to alcohol extraction of properly heated SF are minimal.
Hack and Williams 82 soybeans from four maturation stages were studied for storage stability and process quality. As compared to mature beans, trypsin inhibitor, urease and lipoxygenase (LA) activities were lower in immature seeds, but free fatty acid (FFA) was higher and oil was greener. During storage for six months, LA decreased and FFA increased at a faster rate in immature than in mature soybeans. Crude oil and protein contents were similar, regardless of maturation or storage time. Both 7S and US proteins increased with maturation but the 7S/11S ratio decreased. There was no change in protein during storage.
Abstract The objective of this study was to evaluate consumer acceptability of cookies prepared using four different soy ingredients including two types of extruded and expelled soy flours (INTSOY and Insta–Pro), a soy protein isolate and a soy protein concentrate. Chocolate chip cookies were prepared replacing 20% of the wheat flour with the soy ingredient. Cookies were evaluated by 75 consumers for color, flavor, texture and overall liking using a 9–point hedonic scale. Data were subjected to ANOVA. Flavor scores of cookies prepared with INTSOY texturized soy protein were significantly higher (7.2) than those of the other three types of cookies (<6.6). There were significant interactions between the degree of color liking of cookies and gender (P < 0.01) and overall liking of cookies and age (P < 0.01). Women liked isolate–containing cookie color better than men; no gender difference existed between other treatments. Consumers over 41 years of age gave Insta–Pro containing cookies higher overall liking scores than other cookies while no difference existed between cookie treatments for consumers between 26 and 40 years of age. The mean scores for color, texture, flavor and overall evaluation for all four cookies were between 6 (like slightly) and 7 (like moderately) on a 9–point scale, indicating that the panel, in general, liked the cookies somewhat, however, room for improvement existed.
With the addition of antioxidants, spray-dried soy protein isolates (SPI) exhibited increased solubilities by 8% over the control in 0.1M NaCl. Increased solubilities corresponded to a 15% and 8% reduction in protein oxidation as determined by protein carbonyl contents. The greatest differences in solubility between a spray-dried SPI with antioxidant (66% protein solubility) and the control (54% protein solubility), as well as the minimum protein solubility, occurred in 0.2M NaCl. Following the initial solubilization step in SPI processing, amount of extracted proteins was increased by 4.5% over the control with addition of antioxidants. Gel fracturability, hardness and adhesiveness for heat set gels of 12% SPI processed with added antioxidants were increased by 26.3%, 23.5% and 24.6%, respectively.
— We investigated the use of the halophyte salicornia Sulicornia bigelovii as a replacement for fish meal in feeds containing 35% crude protein for Nile tilapia Oreochromis niloticus. Five isocaloric, isonitrogenous diets were formulated with salicornia meal to replace 0%. 20%. 40%. 60%. and 80% of the fish meal in the feed. Another diet was formulated entirely from salicornia meal. Diets were fed to three replicate groups of tilapia fingerlings (mean initial weight = 0.5 g/fish) for 6 wk in 40-L aquaria supplied with 22 C well water. Tilapia growth did not differ (P < 0.05) for fish fed diets in which 0%. 20%. or 40% of the fish meal in the diet was replaced with salicornia meal. Weight gain was reduced when fish were fed diets with higher levels of salicornia meal, and growth was slowest for fish fed diets formulated entirely from salicornia meal. Body fat was reduced and body moisture content was increased (P < 0.05) for fish fed diets in which more than 80% of the fish meal was replaced with salicornia meal. We conclude that salicornia meal can replace up to 40% of the fish meal in O. niloticus feeds without affecting growth or body composition.
Nonenzymatic deamidation of glutamine and asparagine residues of soy protein in aqueous solutions of varying pH (3.0, 5.0, 7.0, 9.0 and 11.0) at different temperatures (100C, 115C and 130C) was monitored over a period of time. the deamidation of soy protein followed first-order kinetics. the activation energies (Ea) of soy protein deamidation at different pHs ranged from 14 to 27 Kcal/mol. the activation energies were highly pH-dependent and decreased very sharply as the pH went up from pH 5 to pH 11.
The changes in undeconjugated and total folate content of soybean during various stages of tempeh and soymilk preparation were studied. Total folate was extracted by the tri‐enzyme technique. The ratio of total folate to undeconjugated folate was compared in all samples. Raw soybeans used for tempeh and soymilk preparation contained 4.04 and 4.50 mg total folate kg ⁻¹ respectively. Soaking and boiling soybean caused a significant loss of folate during tempeh and soymilk preparation. Leaching was identified as the major cause of folate loss, as soaking and cooking waters were found to contain a large amount of folate. Rhizopus fermentation of boiled soybean caused an increase of 68 and 100% in undeconjugated and total folate contents respectively. Frying reduced the folate content of tempeh significantly. Milling of boiled soybean in soymilk preparation significantly reduced the undeconjugated folate content of blanched soybean but increased the total folate. UHT treatment of soymilk caused a loss of 9 and 14% of undeconjugated and total folates respectively. The total folate content of deep‐fried tempeh and soymilk was 2.35 and 2.76 mg kg ⁻¹ respectively. Analysed values are expressed on a dry weight basis.
© 2002 Society of Chemical Industry
In this study, the soaking process, which is the first step of soy‐bulgur production to develop a new type food product, was investigated. the soaking operation was conducted at 30, 50 and 70C for 120 min and samples were taken from the soybean and soaking water at 10 min intervals. Moisture content and color (L, a, b and YI values) of soybean were measured, as well as soluble solids content and color (L, a, b and YI values) of soaking water during the soaking process. the results were analyzed by using ANOVA and Duncan test.
Soaking time and temperature were significantly effective (P < 0.05) on all variables, except the time effect on the YI‐value.
During the soaking, moisture content, lightness (L) and yellowness (b) increased and, redness (a) and yellowness index (YI) of soybean decreased. Soluble solids content, yellowness and yellowness index increased in contrast to a decrease in the lightness and greenness of the soaking water.
As a result, soluble solids content in the soaking water increased, which illustrated the leaching of soluble solids from soybean to water. Color of soybean turned to lights, in contrast to darkening and opaqueness of water during soaking. Results showed that the moisture content, soluble solid content, L, a, b and YI values can be successfully modeled using polynomial equations, which can be used to estimate their changes during the soaking operation.
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