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Soy Protein (soy + protein)
Selected AbstractsEFFECTS of THERMAL TREATMENTS ON TEXTURE of SOY PROTEIN ISOLATE TOFUJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2000LEE KAH HUI Effects of three thermal treatments; boiling at 100C and retorting at 110 and 121C, on texture of soy protein isolate tofu were studied for a range of heating times. Retorted tofu showed a shrinkage of 18,25% of its original size and a loss of 6,12% of its original moisture. Tofu processed at high temperatures and long heating times developed higher values of texture profile parameters than tofu processed at lower temperature and shorter heating times. the thermal treatment of tofu at elevated conditions also caused an increase in sensory hardness and a decrease in moistness and overall acceptability of the tofu. the increase in texture profile values appeared to be mirrored by a decrease in protein solubility in 1% sodium dodecyl sulfate solvent and a reduction in moisture content of the tofu. the formation of disulfides linkages at elevated temperatures and during heating at 100C stabilized protein aggregates that were initially formed by hydrophobic interactions. Formation of the disulfides and shrinkage of tofu as a result of moisture loss were suggested as the major reason for decreased sensory values of thermally processed soy protein isolate tofu. [source] CONSUMER ACCEPTANCE AND PURCHASE INTENT OF A NOVEL LOW-FAT SUGAR-FREE SHERBET CONTAINING SOY PROTEINJOURNAL OF FOOD QUALITY, Issue 2010J. WALKER ABSTRACT This research was designed to develop low-fat sugar-free frozen sherbet products containing an acceptable level of soy protein (SP) recommended by the Food and Drug Administration and to determine consumer sensory profile driving consumer acceptance and purchase intent. Four orange-flavored sherbets were manufactured using four levels of SP isolate (6.0, 6.5, 7.5 and 7.9 g/serving) and evaluated by 140 consumers. Consumers evaluated each sample for acceptability of appearance/color, flavor, sweetness, sourness, texture/mouthfeel and overall liking. Consumers also evaluated overall acceptance and purchase intent of these products. All four formulations were overall different (multivariate analysis of variance, Pr > F = 0.0003). Appearance and sweetness were not used by the consumers to differentiate among the four sherbet formulations. Formulations with 7.9 g and 6.0 g SP were equally liked with the mean overall liking score of 5.60,5.66. Formulation with 6.0 g SP had the highest acceptance (65.0%) and purchase intent (55.7%) after consumers had been informed of soy health benefits. Specifically, overall liking and texture were identified as the two most critical attributes affecting overall acceptance and purchase intent of these products. PRACTICAL APPLICATIONS Consumer interest in healthy eating is increasing. Soy-based products have moved into the marketplace and are becoming increasingly popular. Consumers tend to associate consuming soy with healthy eating habits. In this study, consumer acceptability of low-fat sugar-free sherbets containing soy protein (SP) was evaluated. Development of a frozen dessert with SP would give consumers another venue to satisfy consumer's eating desire and provide them with the health benefits of soy. [source] EFFECT OF IONIZING RADIATION ON BEEF BOLOGNA CONTAINING SOY PROTEIN CONCENTRATEJOURNAL OF FOOD SAFETY, Issue 3 2001C.H. SOMMERS ABSTRACT Soy protein concentrate (SPC), an extender, is a common additive in ready-to-eat (RTE) meat products. SPC contains antioxidants that could potentially interfere with the ability of ionizing radiation to eliminate Listeria monocytogenes from RTE meat products. When L. monocytogenes was inoculated into cooked beef bologna emulsion containing 0, 1.75, or 3.5% SPC the gamma radiation D10 values, at radiation doses of 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 kGy, were 0.66, 0.68, and 0.71kGy, respectively. Soluble antioxidant power, as determined by the Ferric Reducing Antioxidant Power (FRAP) assay was 1958, 3572, and 5494 mol in bologna emulsion containing 0, 1.75 and 3.5% SPC, respectively. Soluble antioxidant power was not affected by ionizing radiation. SPC did not prevent ionizing radiation induced lipid oxidation as determined by Thiobarbituric Acid Reactive Substance (TBARS) assay. Hunter color analysis of both unirradiated and irradiated bologna slices containing SPC indicated decreased a value as a result of irradiation, while the addition of SPC helped maintain b-value and L-value. The inclusion of SPC did not represent a barrier to ionizing radiation pasteurization of fine emulsion sausages for the parameters examined. [source] CONSUMER PERCEPTION OF WHEY AND SOY PROTEIN IN MEAL REPLACEMENT PRODUCTSJOURNAL OF SENSORY STUDIES, Issue 3 2008JESSICA L. CHILDS ABSTRACT Meal replacement products including protein bars, shakes and powdered drinks have increased in demand and sales. The objective of this study was to assess the consumer perception of protein content and type and product claims for meal replacement beverages and bars. The impact of exercise frequency on product perception was also investigated. Focus groups were conducted with exercisers and nonexercisers. An adaptive conjoint analysis survey was subsequently developed and conducted (n = 138 consumers, ages 18,35 years). Relative importance of product attributes was determined through a realistic trade-off scenario. Utility scores were extracted and rescaled by the zero-centered differences method, and two-way analysis of variance was conducted to identify the differences between exercise frequency and product attributes. Both groups preferred bars to beverages, and no clear preferences were observed for protein type, which was consistent with focus group results of low knowledge/understanding of specific proteins. All respondents valued the products with low-fat/fat-free, calcium, all-natural, protein, vitamin/mineral, heart health and muscle-building claims. Exercisers viewed muscle-building claims as more important than nonexercisers. Nonexercisers viewed heart health, calcium and vitamin/mineral claims as more important than exercisers. Three distinct consumer clusters were identified, and both exercise groups were found in all three clusters, although exercise frequency influenced membership in two of the three clusters (P < 0.05). These findings can be used to develop and market meal replacement products to specific consumer groups while leveraging their specific and unique needs. PRACTICAL APPLICATIONS Conjoint analysis provides a useful model of how consumers think during the purchase process and an understanding of the motivation for purchase through the testing of possible claims or product attributes. By applying this method to the purchase process of meal replacement bars and beverages, those in the field of development of these products can benefit from this information by being able to understand the motivation for purchase by the targeted consumer. [source] PHYSICOCHEMICAL PROPERTIES OF TEXTURIZED MEAT ANALOG MADE FROM PEANUT FLOUR AND SOY PROTEIN ISOLATE WITH A SINGLE-SCREW EXTRUDER ,JOURNAL OF TEXTURE STUDIES, Issue 4 2004E.L. PARMER JR. ABSTRACT The objective of this study was to establish conditions for the texturization of soy protein isolate and peanut flour mixture using a single-screw extruder. The effects of feed moisture, screw-speed, and barrel temperature on the characteristics of the texturized products were studied. Feed moisture was the most important factor affecting the texture. Feeding ingredients with 22% moisture had the highest water absorption and expansion indices, and Hunter L value (P < 0.05). When the screw speed was above 180 RPM, the meat analog had a 12% decrease in the expansion index and a 5% decrease in moisture content (P < 0.05). When the barrel temperature was increased to 165C, there was a 12% decrease in the water absorption index, and a 23% decrease in the expansion index of the meat analogs (P < 0.05). Overall, an acceptable meat analog could be successfully produced with 22% moisture in the raw ingredient, screw speed at 140 RPM, and barrel temperatures at 150, 155, and 160C for the three temperature zones respectively. [source] Fermentation of Reconstituted Skim Milk Supplemented with Soy Protein Isolate by Probiotic OrganismsJOURNAL OF FOOD SCIENCE, Issue 2 2008T.T. Pham ABSTRACT:, Utilization of lactose and production of organic acid were determined in reconstituted skim milk (RSM) and RSM supplemented with soy protein isolate (SPI) (RSMS) by 6 probiotic organisms, including L. acidophilus 4461, L. acidophilus 4962, L. casei 290, L. casei 2607, B. animalis subsp. lactis bb12, and B. longum 20099. The viable counts of probiotic organisms of RSM and RSMS were enumerated and pH measured during fermentation. Our results showed that 3% to 10% more lactose was utilized by all the 6 probiotic microorganisms from RSMS than RSM. All 6 probiotic organisms produced significantly more acetic acid in RSMS than RSM. However, the viable microbial populations in RSMS were lower than those in RSM due to lower pH of the former. It appears that addition of SPI enhanced lactose utilization and acetic acid production but slightly reduced the lactic acid production and the growth of probiotic microorganisms. [source] Evaluation of Bitterness in Enzymatic Hydrolysates of Soy Protein Isolate by Taste Dilution AnalysisJOURNAL OF FOOD SCIENCE, Issue 1 2008W.H. Seo ABSTRACT:, Although enzymatic hydrolysates of soy protein isolate (SPI) have physiological functionality, partially hydrolyzed SPI exhibits bitter taste depending on proteases and degree of hydrolysis (DH). To determine proteolysis conditions for SPI, it is important to evaluate bitterness during enzymatic hydrolysis. Taste dilution analysis (TDA) has been developed for the screening technique of taste-active compounds in foods. The objectives of the present study were to evaluate bitterness of enzyme-hydrolyzed SPI by TDA and to compare bitterness of SPI hydrolysates with respect to kinds of proteases and DH. SPI was hydrolyzed at 50 °C and pH 6.8 to 7.1 to obtain various DH with commercial proteases (flavourzyme, alcalase, neutrase, protamex, papain, and bromelain) at E/S ratios of 0.5%, 1%, and 2%. The DH of enzymatic hydrolysates was measured by trinitrobenzenesulfonic acid method. The bitterness of enzymatic hydrolysates was evaluated by TDA, which is based on threshold detection in serially diluted samples. Taste dilution (TD) factor was defined as the dilution at which a taste difference between the diluted sample and 2 blanks could be detected. As DH increased, the bitterness increased for all proteases evaluated. Alcalase showed the highest TD factor at the same DH, followed by neutrase. Flavourzyme showed the lowest TD factor at the entire DH ranges. At the DH of 10%, TD factor of hydrolysate by flavourzyme was 0 whereas those by protamex and alcalase were 4 and 16, respectively. These results suggest that TDA could be applied for the alternative of bitterness evaluation to the hedonic scale sensory evaluation. [source] Amino Acid Absorption in Portal Blood After Duodenal Infusions of a Soy Protein Hydrolysate Prepared by a Novel Soybean Protease D3JOURNAL OF FOOD SCIENCE, Issue 7 2006Tomohiro Kodera ABSTRACT:, The intestinal absorption of amino acids from decapeptide was investigated in rats under unrestrained conditions. The soy protein hydrolysate utilized in the experiment was produced by a novel soybean protease D3. The enzymatic features of protease D3 showed high homology with cathepsin L and cathepsin K and the average molecular weight of D3 hydrolysate is approximately 1200. We compared the intestinal absorption of D3 hydrolysate in portal blood with that of an amino acids mixture and soy protein with the same amino acid composition by determining the concentration of individual amino acids after a single administration of a nitrogen source. The absorptive velocity and intensity of each amino acid were calculated from its rate of elevation in the portal blood. And in most cases, these were higher in the D3 hydrolysate than in amino acids mixture and protein. The proportion of the amount of each amino acid absorbed in portal blood from D3 hydrolysate was much more like the composition of the administrated amino acids than like that from the amino acids mixture. The result of in vitro digestion assay indicated that D3 hydrolysate was hydrolyzed easier than the hydrolysates produced by microbial proteases. This is the first report to demonstrate that the D3 hydrolysate, which contains decapeptide as a dominant fraction, was more rapidly utilized than the amino acids mixture and protein as is the case with di-, tripeptides. This suggested that this hydrolysate could be available for nutraceutical use as well as use in nutritious foods for athletes and patients. [source] Factors Influencing the Occurrence of Methanethiol in Aqueous Slurries of Soy Protein ConcentratesJOURNAL OF FOOD SCIENCE, Issue 5 2003Q. Lei ABSTRACT : Aqueous slurries of 6 commercial soy protein concentrate (SPC) contained from 9.8 to 21.7 ppb methanethiol, which corresponds to odor values (in water) of 49 to 108. Effects of temperature (5.5, 24, and 65°C), pH (4.8,6.6, and 9.0), transition metals (FeCl3, FeCl2, and CuCl2), lipoxygenase, and EDTA on methanethiol levels in SPC slurries were investigated. Higher temperature (65°C), basic pH (9.0), transition metals, lipoxygenase, and EDTA caused significant increases in methanethiol compared with the control. CuCl2 caused greater increases in methanethiol than FeCl3 and FeCl2. In contrast, treatments with lower temperature (5.5°C) or acidic pH (4.8) resulted in lower levels of methanethiol in all commercial SPC samples examined. [source] Binding Properties of 2-Pentyl Pyridine to Soy Protein as Measured by Solid Phase MicroextractionJOURNAL OF FOOD SCIENCE, Issue 1 2002A. Zhou ABSTRACT: The binding properties of 2-pentyl pyridine (2-pp) were investigated for soybean protein isolates (SPI) and the beta-conglycinin and glycinin soy protein fractions. The glycinin fraction had the highest binding affinities for 2-pp, followed by beta-conglycinin fraction, and then SPI. More 2-pp was bound by SPI and beta-conglycinin or glycinin fractions under alkaline conditions than under neutral conditions, which exhibited more binding than acidic conditions. More 2-pp was also bound at high temperature (74 °C) than at 25 °C, but greater binding affinity of 2-pp was observed at 4 °C than at 25 °C. With increased NaCl concentrations, the binding affinity of 2-pp decreased. Exposure to UV light increased binding of 2-pp to all types of soy protein. [source] Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat BolognaJOURNAL OF FOOD SCIENCE, Issue 5 2000K.B. Chin ABSTRACT Low-fat bolognas (LFB, < 2.0% fat) were developed with 2 levels (0.5% or 1.0%) of konjac blends (KB, KSS = konjac flour/starch and KNC = konjac flour/carrageenan/starch) and the replacement of meat proteins with 2% soy protein isolate (SPI, DWB). Increased levels of KB decreased (P < 0.05) lightness and yellowness, and most texture profile analysis (TPA) values. LFB containing 1.0% KB with 2% SPI addition had TPA values and sensory flavor/taste attributes similar to the control (CTL II, 30% fat), whereas LFB formulated with KSS had textural characteristics more similar to CTL II than those with KNC, based on sensory evaluation. [source] Soy Protein Isolate versus Meat-Based Low-Protein Diet for Dogs with Congenital Portosystemic ShuntsJOURNAL OF VETERINARY INTERNAL MEDICINE, Issue 4 2009S. Proot Background: Both presurgical preparation and long-term support of nonoperable dogs with congenital portosystemic shunts (CPSS) require optimal dietary management. Studies suggested that protein source may play an important role, with vegetable and dairy protein sources having better effects on hepatic encephalopathy (HE) than meat proteins. Objectives: Determine whether a low-protein test diet with soy as its main protein source results in better scores than a control diet with the same composition but with poultry as its main protein source in dogs with CPSS. Methods: In a double-blind cross-over study, 16 dogs received each diet for 4 weeks. Dogs in group T first received the test diet and then the control diet, whereas dogs in group C were fed the diets in the opposite order. Different variables (body weight, body condition score, HE score, fecal score, CBC, plasma tests of liver function including NH3, and coagulation tests) were measured at the start of the study and after completion of each diet. Results: One-way repeated measures ANOVA was performed. Plasma NH3 was significantly lower after the test diet than after the control diet. The test diet also resulted in significantly higher fibrinogen concentrations and lower prothrombin times. The HE score improved with both diets, with no significant difference between the 2 diets. Conclusions: Both diets achieved a significant improvement in HE score. The influence of the soy-based diet on plasma NH3 concentration and coagulation parameters suggests that such a diet decreases the risk for HE and gives better support of liver function. [source] Core-Shell Nanoblends from Soy Protein/Polystyrene by Emulsion PolymerizationMACROMOLECULAR MATERIALS & ENGINEERING, Issue 8 2008Dagang Liu Abstract Novel soy protein/polystyrene nanoblends with core-shell structures were successfully prepared by introducing nano-sized PS into soy protein through emulsion polymerization. The nanoblends showed core-shell structures, with the core being of PS and the shell of sodium dodecane sulfonate and soy protein polypeptides, when investigated by electron microscopy. Nanoblends containing high levels of PS (>30%) exhibited characteristic infrared spectrum bands, X-ray diffraction peak, and glass transition, since PS microsphere aggregated to form independent PS domains. Mechanical strength and water resistance were effectively improved by introducing PS. An effective structure-performance relationship was thereby established to describe the nanoblends. [source] Effects of Inulin/Oligofructose on the Thermal Stability and Acid-Induced Gelation of Soy ProteinsJOURNAL OF FOOD SCIENCE, Issue 2 2008Y.-C. Tseng ABSTRACT:, Differential scanning calorimetry (DSC) and dynamic oscillatory shear testing were performed to study the influence of inulin (Raftiline® HP-gel and Raftiline® ST-gel) and oligofructose (Raftilose® P95) on the thermal stability and gelation (using glucono-,-lactone [GDL] as a coagulant) of soy protein isolate (SPI) dispersions. Addition of 10% (w/v) inulin/oligofructose or sucrose increased (P < 0.05) the peak denaturation temperatures (Tm) of 7S and 11S soy proteins in SPI dispersion (5%[w/v], pH 7.0) by an average of 1.9 and 2.3 °C, respectively. GDL induced SPI thermal gelation, and the gel rheology was affected by both the pH decline and the specific temperature of heating. Addition of inulin/oligofructose (8%, w/v) improved the gelling properties of preheated SPI dispersion (8%, w/v) coagulated with GDL, showing 14.4 to 45.6% increase (P < 0.05) in gel rigidity (G, value) at the end of heating (81 °C). Microstructural examination revealed a denser protein cross-linking structure and reduced pore sizes in SPI gels containing inulin/oligofructose. In general, inulin was more capable of improving SPI gelation than oligofructose, suggesting that the degree of fructose polymerization in the fructans was of thermal and rheological importance. [source] Sulfite-Radical Anions in Isolated Soy ProteinsJOURNAL OF FOOD SCIENCE, Issue 5 2007Q. Lei ABSTRACT:, Aqueous mixtures of manganese and sulfite, at levels found in isolated soy proteins (ISP) and defatted soy flakes, spontaneously react in the presence of oxygen to produce methanethiol from the 1-electron oxidation of methionine. The carbon and sulfur of methanethiol originate from the methyl-carbon and sulfur of methionine. Similar aqueous mixtures of sulfite, manganese, and oxygen also produce sufficient levels of free radicals to degrade fluorescein. The degradation of methionine by free radicals generated in the sulfite, manganese, and oxygen reaction mixture is inhibited by the free radical spin trapping agent 5,5-dimethyl-1-pyrroline N-oxide. Processing ISP with either L-cystine or potassium iodate reduces the free sulfite content of ISP and reduces the headspace methanethiol from aqueous ISP slurries to nondetectable levels. ISP processed without additives contained sufficient levels of free radicals to generate methanethiol from the oxidation of added methionine. There were no detectable levels of methanethiol produced when methionine was added to ISP processed with iodate. [source] Effect of Chemically Modified Soy Proteins and Ficin-tenderized Meat on the Quality Attributes of SausageJOURNAL OF FOOD SCIENCE, Issue 1 2003R. Ramezani ABSTRACT: The purpose of this investigation was to use ficin-tenderized meat and cysteine-modified soy proteins in the production of bologna and to evaluate the effect of these modifications on water-holding capacity (WHC), emulsion stability (ES), texture, and protein solubility. The effect of ficin on meat protein was also evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Results indicated that both ficin-tenderized meat and modified soy proteins substantially improved WHC, ES, and other quality factors. SDS-PAGE results showed the disappearance of several protein bands in ficin-treated meat. Solubility of meat proteins increased when ficin was used for meat tenderization. The results of this study indicated that some quality attributes of meat products can be improved by enzymatic and chemical modification of protein sources in the manufacture of meat products. [source] EFFECT OF IONIZING RADIATION ON BEEF BOLOGNA CONTAINING SOY PROTEIN CONCENTRATEJOURNAL OF FOOD SAFETY, Issue 3 2001C.H. SOMMERS ABSTRACT Soy protein concentrate (SPC), an extender, is a common additive in ready-to-eat (RTE) meat products. SPC contains antioxidants that could potentially interfere with the ability of ionizing radiation to eliminate Listeria monocytogenes from RTE meat products. When L. monocytogenes was inoculated into cooked beef bologna emulsion containing 0, 1.75, or 3.5% SPC the gamma radiation D10 values, at radiation doses of 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 kGy, were 0.66, 0.68, and 0.71kGy, respectively. Soluble antioxidant power, as determined by the Ferric Reducing Antioxidant Power (FRAP) assay was 1958, 3572, and 5494 mol in bologna emulsion containing 0, 1.75 and 3.5% SPC, respectively. Soluble antioxidant power was not affected by ionizing radiation. SPC did not prevent ionizing radiation induced lipid oxidation as determined by Thiobarbituric Acid Reactive Substance (TBARS) assay. Hunter color analysis of both unirradiated and irradiated bologna slices containing SPC indicated decreased a value as a result of irradiation, while the addition of SPC helped maintain b-value and L-value. The inclusion of SPC did not represent a barrier to ionizing radiation pasteurization of fine emulsion sausages for the parameters examined. [source] Bitterness of Soy Extracts Containing Isoflavones and SaponinsJOURNAL OF FOOD SCIENCE, Issue 3 2006Erica Aldin ABSTRACT: Chemical profiles of isoflavones and saponins in defatted soy flakes, soy protein isolate, and soy germ extracts were determined. The isoflavone and saponin concentration and distribution in the soy extracts were different. Recognition thresholds for bitterness were lower for extracts of defatted soy flake and soy protein isolate than for soy germ extract in water. Bitterness thresholds were higher in milk; bitterness was detected in the soy flake extract at lower concentrations of isoflavone and saponins than in isolate or germ extracts. Soy protein isolate extracts were less astringent and had less off-flavor than the soy flake and soy germ extracts in water at same total isoflavone concentration. The distribution of isoflavone and saponin forms compared with threshold and descriptive analysis suggested that the ,-malonyl-glucoside isoflavone and the 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) -saponins may be the components responsible for flavor differences in soy matrices. [source] Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High MoistureJOURNAL OF FOOD SCIENCE, Issue 2 2000S. Lin ABSTRACT: The relationships among extruder responses, texture, and protein solubility of soy protein meat analogs were studied. Soy protein isolate and wheat starch at 9:1 ratio were extruded at 60%, 65%, and 70% moisture contents and 137.8, 148.9, and 160°C cooking temperatures. The results showed that moisture content was a more important factor on the overall product texture than cooking temperature. Lower moisture content resulted in higher die pressure, harder texture, and lower total protein solubility. At a fixed moisture content, a higher cooking temperature resulted in a softer and less chewy product but only slightly changed the protein solubility. According to partial least square regression, the data from Texture Profile Analysis, protein solubility, and extruder responses correlated well and could be used to predict each other. [source] Apparent digestibility of selected feed ingredients in diets for juvenile hybrid tilapia, Oreochromis niloticus×Oreochromis aureusAQUACULTURE RESEARCH, Issue 9 2010Xiao-Hui Dong Abstract The apparent digestibility coefficients (ADCs) of dry matter, crude protein, crude lipid, ash, phosphorus, gross energy and amino acids of 10 selected ingredients for juvenile hybrid tilapia (7.05 ± 0.09 g) were determined using 0.5% Cr2O3 as an inert indicator. The feed ingredients tested in this study were corn gluten meal (CGM), corn byproduct, corn germ meal (CG), soybean meal (SBM), fermented soybean meal (FSM), soy protein concentrate (SPC), soy protein isolate, malt sprouts (MS), fish meal (FM) and earthworm meal (EM). The test diets were prepared by incorporation of 30% test ingredients into the reference diet. Reference and test diets were fed to the fish and the faecal samples were collected using a faecal collection column attached to the fish-rearing tanks. The ADCs for dry matter, crude protein, crude lipid, ash, phosphorus and gross energy were 41.7,98.9%, 90.6,99.6%, 73.1,98.8%, 34.1,98.6%, 49.5,99.6% and 45.4,99.7% respectively. Soy protein isolate, FM and EM had higher dry matter, crude protein and gross energy ADCs. Corn byproduct and EM had higher crude lipid ADCs, and CG and EM had higher phosphorus ADCs. Corn germ meal had the highest ash ADC, while CGM had the highest value for gross energy. The lowest dry matter, crude protein, lipid and gross energy ADCs occurred in MS, while the lowest ash and phosphorus ADCs occurred in SPC. The amino acid ADCs ranged from 83.3% to 100%, exhibiting a positive correlation with crude protein digestibility for a given test ingredient. The feed ingredient digestibility of this study may provide useful information about nutrient and energy utilization to facilitate formulation of least-cost practical diets for hybrid tilapia. [source] The effects of soy protein in women and men with elevated plasma lipidsBIOFACTORS, Issue 1-4 2000R. Mackey Fifty four postmenopausal women with elevated cholesterol were recruited for a randomised, double-blind controlled trial of soy protein containing isoflavones. (ISP+) or a soy protein with a low isoflavone content (ISP-), taken daily for 12 weeks. There was an overall reduction after 12 weeks in total cholesterol (TC), LDL cholesterol (LDL-C), sex hormone binding globulin (SHBG), and luteinizing hormone (LH). There were no significant differences between treatment groups. In a separate study 27 male subjects with a TC > 5.5 mmol/l were given ISP+ for 12 weeks. In this male study there was a significant increase in HDL cholesterol (HDL-C) and SHBG. Soy protein has a cholesterol lowering effect in both women and men. These studies suggest that this effect is independent of isoflavones. Soy protein also reduces SHBG levels in both sexes. [source] The effects of soy protein containing isoflavones on lipids and indices of bone resorption in postmenopausal womenCLINICAL ENDOCRINOLOGY, Issue 6 2003Fabien S. Dalais Summary objective To assess the effect of a dietary soy protein supplement containing isoflavones on lipids and indices of bone resorption in postmenopausal women. design Placebo-controlled, double-blind, randomized study. patients One hundred and six postmenopausal women were randomized to dietary soy supplementation (n = 51) or placebo (n = 55) for 3 months, of which 78 were included in the final analysis. measurements Lipid profiles including total, low-density lipoprotein (LDL) and HDL cholesterol as well as triacylglycerol were measured. Pyridinoline and deoxypyridinoline were used as markers of bone resorption. Urinary isoflavone excretion was measured to assess compliance. results There was a significantly greater increase in urinary isoflavone excretion detected in the soy group compared to placebo. Lipid profiles improved with significant decreases in LDL cholesterol (,0·60 ± 0·10 vs.,0·29 ± 0·09 mmol/l, P < 0·05), triacylglycerol (,0·22 ± 0·07 vs. +0·01 ± 0·05 mmol/l, P < 0·005) and the LDL : HDL ratio (,0·32 ± 0·10 vs. +0·20 ± 0·10, P < 0·005) in the soy group compared to placebo. There were no significant differences between the soy and placebo groups for urinary excretion of pyridinoline (,3·8 ± 3·1 vs.,0·8 ± 3·1 nmol/mmolCr, P = 0·4) or deoxypyridinoline (,0·8 ± 0·9 vs.,0·3 ± 0·7 nmol/mmolCr, P = 0·4). conclusions In postmenopausal women, dietary supplementation with soy protein containing isoflavones does not appear to have oestrogenic effects on markers of bone resorption. Soy protein favourably affected lipids; however, these effects (fall in triacylglycerol and no change in HDL) differ from those observed with oral oestrogen. These findings suggest that soy may not have biologically significant oestrogenic effects on bone resorption and we hypothesize that the lipid effects may be mediated, at least in part, through nonoestrogenic mechanisms. [source] Functional and Edible Uses of Soy Protein ProductsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2008Preeti Singh ABSTRACT:, Consumers are becoming increasingly interested in healthful foods and are open to soy protein ingredients. Soybeans as food are very versatile and a rich source of essential nutrients. They are also an excellent source of good-quality protein, comparable to other protein foods, and suitable for all ages. Adverse nutritional and other undesirable effects followed by the consumption of raw soybean meal have been attributed to the presence of endogenous inhibitors of digestive enzymes and lectins, as well as poor digestibility. To improve the nutritional quality of soy foods, inhibitors and lectins are generally inactivated by heat or eliminated by fractionation during food processing. Soybeans provide an alternative source of protein for people who are allergic to milk protein. Soy protein is highly digestible (92% to 100%) and contains all essential amino acids. Although relatively low in methionine, it is a good source of lysine. Soy-protein products contain a high concentration of isoflavones, up to 1 g/kg. Increased acceptance of soy proteins is due to unmatched qualities like good functional properties in food applications, high nutritional quality, abundance, availability, and low cost. At present the various forms of soy proteins are primarily utilized for their functional effects rather than their nutritional properties. This article summarizes the integrated overview of the widely available, scattered information about the nutritional and functional uses of the soy proteins when applied in food systems and intends to present the most current knowledge with an interest to stimulate further research to optimize their beneficial effects. [source] Effect of soybean proteins on gluten depolymerization during mixing and restingJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2008Gabriela T Pérez Abstract BACKGROUND: Gluten and soy proteins interact as a consequence of dough mixing; however, there is no evidence of the effect of soy protein on gluten depolymerization. The aim of this study was to assess the depolymerizing effect of soy protein on gluten network after mixing and resting of mixed doughs. Therefore, the changes in glutenin macropolymer (GMP) content, protein composition and free sulfhydryl content were evaluated. RESULTS: The protein profile from gluten,soybean blends, obtained by multistacking SDS-PAGE, showed differences when compared to gluten profile. Soy and gluten proteins were extracted together with SDS buffer, which showed that soy proteins remained associated to insoluble wheat proteins even after hand-washing the dough to obtain gluten. GMP content was determined to analyze the effect of soy protein on GMP gel formation. Protein content of GMP obtained from flour mixes and doughs was increased by inactive soy flour because soy proteins became insoluble and precipitated together with GMP. Active soy flour decreased GMP content due to gluten depolymerization. CONCLUSION: Soy proteins were associated to wheat protein through physical interaction and covalent and non-covalent bonds during mixing and resting. These interactions produced large and medium-size polymers. This fact increased SDS solubility of insoluble gluten proteins, producing a weakening of the gluten network. Physicochemical status of soy protein in the product had a great influence on how wheat,soy proteins interact. Copyright © 2007 Society of Chemical Industry [source] Structure and mechanical properties of cellulose derivatives/soy protein isolate blendsJOURNAL OF APPLIED POLYMER SCIENCE, Issue 5 2008Ziyan Zhou Abstract Biodegradable and biocompatible composites based on soy protein isolate (SPI) and various cellulose derivatives have been prepared, and the dependence of structures and mechanical properties on the content and species of cellulose derivatives for the composites were investigated by X-ray diffraction, differential scanning calorimetry, scanning electron microscope, and tensile test. The selected cellulose derivatives, such as methyl cellulose (MC), hydroxyethyl cellulose (HEC), and hydroxypropyl cellulose, were miscible with SPI when the content of cellulose derivatives was low, and then the isolated crystalline domains, shown as the structures of network and great aggregate, formed with an increase of cellulose derivative content. The miscible blends could produce the higher strength, and even result in the simultaneous enhancement of strength and elongation for the HEC/SPI and MC/SPI blends. Meanwhile, the moderate content of great MC domains also reinforced the materials. However, the damage of original ordered structure in SPI gave the decreased modulus. Since all the components, i.e., cellulose derivatives and soy protein, are biocompatible, the resultant composites are not only used as environment-friendly material, but the biomedical application can be expected, especially for the tissue engineering scaffold. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 [source] Biodegradable nanocomposites from maleated polycaprolactone/soy protein isolate blend with organoclay: Preparation, characterization, and propertiesPOLYMER COMPOSITES, Issue 6 2009Abhisek Sasmal New biobased, eco-friendly nanocomposites were prepared from maleated polycaprolactone/soy protein isolate blend (50/50 wt/wt) with organo-modified clay by melt compounding. The XRD, TEM, tensile, DMTA, and rheological properties of the nanocomposites were investigated. X-ray diffraction and transmission electron microscopy analysis revealed that the intercalated nanocomposite is formed and the silicate layers of the clay are uniformly dispersed at a nanometer scale in the polymer matrix. There is a great enhancement in tensile and dynamic mechanical properties of the nanocomposites. Rheological study revealed that the nanocomposite exhibits strong shear thinning behavior and clay particles form network in the melted state of the composites. POLYM. COMPOS., 2009. © 2008 Society of Plastics Engineers [source] New Beverage for Cardiovascular Health, Proposal Based on Oriental and Occidental Food Culture from a World-Wide Epidemiological StudyGERIATRICS & GERONTOLOGY INTERNATIONAL, Issue 2008Emilio Hideyuki Moriguchi Objectives: To investigate whether combined isoflavones and antioxidants in oriental and occidental drinks reduce the risk of cardiovascular disease (CVD) in high-risk Japanese immigrants living in Brazil. Materials and methods: From among over 100 Japanese immigrants thirty-seven females aged 45,60 years in Porto Alegre, Brazil, were randomized after informed consent into two groups to drink 200 ml of whole soy cell juice (S) containing 7.5 g soy protein and 10 mg of isoflavones (aglycone) in peach juice or placebo peach juice (P) with 80 Kcal for 12 weeks. Health survey including 24-hour urine (24 U) examination were carried out before the randomization and after the double blind placebo controlled intervention study. Results: Both weight and body mass index (BMI) were significantly (p < 0.05, 0.01) decreased from the baseline only in the S group. Systolic blood pressure (SBP) was decreased significantly (p < 0.05) from the baseline in the S group with elevated 24 U isoflavone excretion (>10 µmol), and there was a significant (p < 0.05) inter-group difference between the S and P groups after intervention. Total and low density lipoprotein (LDL)-cholesterol (C) decreased significantly (p < 0.05) in the S group from the baseline and there was a significant difference (p < 0.05) between the S and P groups after intervention. HbA1c and atherogenic index (non-high density lipoprotein (HDL)-C/HDL-C) were significantly (p < 0.05) decreased in both groups. Conclusions: Soy isoflavones combined with fruit antioxidants, the combination of which might potentiate local nitric oxide (NO) affect, decreased SBP, total cholesterol and LDL-C. Peach juice itself improved blood glucose levels and the atherogenic index of the high-risk Japanese population in Brazil. [source] A case,control study on the dietary intake of mushrooms and breast cancer risk among Korean womenINTERNATIONAL JOURNAL OF CANCER, Issue 4 2008Seo Ah Hong Abstract To evaluate the association between dietary mushroom intake and breast cancer risk, a total of 362 women between the ages of 30 and 65 years who were histologically confirmed to have breast cancer were matched to controls by age (±2 years) and menopausal status. Mushroom intake was measured via a food frequency questionnaire that was administered by well-trained interviewers. The associations between the daily intake and the average consumption frequency of mushrooms with breast cancer risk were evaluated using matched data analysis. Both the daily intake (5th vs. 1st quintile, OR = 0.48, 95% CI = 0.30,0.78, p for trend 0.030) and the average consumption frequency of mushrooms (4th vs. 1st quartile, OR = 0.54, 95% CI = 0.35,0.82, p for trend 0.008) were inversely associated with breast cancer risk after adjustment for education, family history of breast cancer, regular exercise [,22.5 MET (metabolic equivalent)-hr/week], BMI (body mass index, Kg/m2), number of children and whether they are currently smoking, drinking or using multivitamin supplements. Further adjustments were made for energy-adjusted carbohydrate, soy protein, folate and vitamin E levels, which tended to attenuate these results. After a stratification was performed according to menopausal status, a strong inverse association was found in postmenopausal women (OR = 0.16, 95% CI = 0.04,0.54, p for trend = 0.0058 for daily intake; OR = 0.17, 95% CI = 0.05,0.54, p for trend = 0.0037 for average frequency), but not in premenopausal women. In conclusion, the consumption of dietary mushrooms may decrease breast cancer risk in postmenopausal women. © 2007 Wiley-Liss, Inc. [source] Flaxseed attenuates the tumor growth stimulating effect of soy protein in ovariectomized athymic mice with MCF-7 human breast cancer xenograftsINTERNATIONAL JOURNAL OF CANCER, Issue 4 2006Niina M. Saarinen Abstract In several epidemiological studies, a phytoestrogen-rich diet containing lignans and isoflavones is associated with reduced breast cancer risk, but experimental findings are controversial. In postmenopausal mammary cancer xenograft model, flaxseed (FS), a rich source of plant lignans, reduced breast cancer growth, while soy protein (SP), a rich source of isoflavones, enhanced it. The intake of phytoestrogens is increasing particularly among postmenopausal women, emphasizing the importance of elucidating their interactive effects on breast cancer. Our study determined the effect of FS and SP diets, alone and in combination, on the established human breast cancer MCF-7 tumor growth in ovariectomized athymic nude mice. Tumor bearing mice were divided into 4 groups and fed for 25 weeks either the basal diet (BD), or BD supplemented with 10% FS, 20% SP or 10% FS and 20% SP. After estrogen deprivation, FS regressed the tumor size similar to that of control. SP initially regressed the tumors but starting at week 13, the tumors regressed significantly less than in control and 43% of the tumors were regrowing until the end of the experiment and were significantly larger in size than in control. The combination of SP with FS reduced the tumor growth similar to that of control, as suggested also by the reduced tumor cell proliferation index. In conclusion, dietary FS did not stimulate the growth of estrogen responsive MCF-7 cancers in ovariectomized mice, while long-term consumption of SP did. Furthermore, FS reduced the tumor growth stimulating effect of SP to the same level as control, suggesting tumor growth attenuating effect of FS. © 2006 Wiley-Liss, Inc. [source] Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteinsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2009Calvin Onyango Summary The effect of egg white, skim milk powder, soy protein isolate and soy protein concentrate on creep-recovery parameters of gluten-free batter made from sorghum and pregelatinised cassava starch was studied. Batter treated with egg white had the highest deformation and compliance parameters and lowest zero shear viscosities and differed significantly (P < 0.05) from the other treatments. However, this batter recovered its elasticity sufficiently and its elastic portion of maximum creep compliance did not differ significantly (P < 0.05) from the other treatments. Unlike the other treatments, egg white did not decrease bread volume and exhibited the lowest crumb firmness and staling rate. Optimisation of the amount of egg white with diacetyl tartaric acid esters of mono and diglycerides (DATEM) showed that creep-recovery parameters and crumb hardness were affected by the linear, quadratic and interaction effects of the input variables. Treatment with 6% and 0.1% w/w fwb egg white and DATEM, respectively, gave gluten-free batter with the least elastic portion of maximum creep compliance (Je/Jmax = 11.65%) which corresponded to the lowest crumb firmness (790.8 g). [source] | ||||||||||||||||||||||