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Soybean
Kinds of Soybean Terms modified by Soybean Selected AbstractsOIL POINT PRESSURE OF SOYBEANJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2002O.O. AJIBOLA ABSTRACT The effects of processing conditions such as preheating moisture content (6, 8.3, 10 and 12%-wet basis), heating temperature (70, 85, 100 and 115C) and heating time (15, 20, 25 and 30 min) on the oil point pressure of soybean seed was investigated. It was observed that increase in preheating moisture content from 6.0% to 12.0% (wet basis) increases the oil point pressure. The oil point pressure was found to decrease with increase in temperature and heating time from 70C to 115Cand 15 min to 30 min, respectively. It was also observed that increase in the moisture content during expression (postheating moisture content) from 2.6 to 11.6% increases the oil point pressure and the relationship can adequately be represented by a linear model. The postheating moisture content is affected by the initial moisture content, the heating temperature and heating time; therefore these factors affect the oil point pressure. The oil point pressure values obtained in the study were between 10.4 MPa (for sample at a moisture content of 6.0% heated at 115Cfor 30 min) and 17.2 MPa (for sample at a moisture content of 12.0% heated at 70C for 15 min). [source] ENZYMATIC HYDROLYSIS OF SOYBEAN FOR SOLVENT AND MECHANICAL OIL EXTRACTIONJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2000PRAVEEN C. BARGALE ABSTRACT Due to inefficient extractability of its low oil content, soybeans are often bypassed in village-scale processing. Soygrits, flakes, and expanded collets were hydrolyzed by proteases, cellulases, and pectinases before oil extraction by solvent and static mechanical pressure. Driselase with multi-enzyme activity and two proteases improved solvent extraction rates but only Driselase enhanced mechanical pressing. Up to 58% of seed oil was pressed from enzyme-hydrolyzed flakes but 88% was pressed from Driselase-treated collets. Either pretreatment is a feasible adjunct to mechanical pressing in small batch operations. [source] EXTRACTION YIELD OF SOLUBLE PROTEIN AND MICROSTRUCTURE OF SOYBEAN AFFECTED BY MICROWAVE HEATINGJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2006IL CHOI ABSTRACT A laboratory-scale microwave (MW)-assisted extraction system was constructed and compared with a conventional shaking water bath regarding the extraction of soluble proteins in soybeans. Dynamic reaction was monitored by response surface methodology in the MW-assisted extraction system. The yield of soluble protein increased until either temperature (T) or water/solid (W/S) ratio reached an optimum point (60.1C, 12.6 mL/g), and then decreased with further increase of T or W/S ratio. In addition, the yield of soluble protein increased with time within a range of 30 min, and no critical point was observed. The molecular mass of soluble protein was distributed from 19.3 to 81.3 kDa estimated by sodium dodecyl sulfate,polyacrylamide gel electrophoresis. Scanning electron microscopy showed the destruction of the microstructure of soybean cells, which increased the extraction of soluble soy protein. [source] COMPARISON OF INSTRUMENTAL METHODS FOR MEASURING SEED HARDNESS OF FOOD-GRADE SOYBEANJOURNAL OF TEXTURE STUDIES, Issue 1 2008BO ZHANG ABSTRACT Breeding specialty soybeans for the soyfood market requires proper methodology in evaluation of seed quality attributes. In this study, efficient methods that could be potentially used for testing soybean seed hardness were developed by examining different instruments and seed parameters. Five food-grade soybean genotypes with different seed sizes were used to determine seed water-absorption capacity and hardness. Water absorption capacity was expressed by swell ratios for seed weight, seed dimension, and volume of water changes before and after soaking. Seed hardness test was conducted by a one-bite method using a food texture analyzer equipped with five different probes. The results showed that hardness testing by a 75 mm cylinder with 10 steamed seeds, single blade with five steamed seeds, and shear cell with 30 g steamed seeds produced dependable and consistent results with low coefficient of variance. However, shear cell may not be practical for early plant selection in a breeding program due to a relatively large sample requirement. Seed size can be used as indirect selection indicators for seed hardness. PRACTICAL APPLICATIONS Seed hardness is an important factor in determining soybean suitability for natto production. This study used two texture analyzers equipped with five different probes to test hardness of five soybean genotypes with different seed size. The methodologies for testing the seed texture of soybean have been established, which can help regulate the seed hardness testing for commercial production and provide consistent hardness references for natto breeding programs and the seed industry. [source] EFFECT OF SOAKING TIME AND TEMPERATURE ON TEXTURAL PROPERTIES OF SOYBEANJOURNAL OF TEXTURE STUDIES, Issue 5-6 2001S.D. DESHPANDE Dry soybean seeds were soaked in water for 15 to 300 min at temperatures of 50C, 60C, 70C, 80C and then compressed 75% two times with an Instron in a texture profile analysis type of test. A multiple regression analysis showed a nonlinear function of time and temperature of hydration for all the three textural parameters and can be used for determining the blanching conditions for obtaining any desirable texture of the product. [source] OPTIMAL COAGULANT CONCENTRATION, SOYMILK AND TOFU QUALITY AS AFFECTED BY A SHORT-TERM MODEL STORAGE OF PROTO SOYBEANSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2008ZHI-SHENG LIU ABSTRACT Soybeans were adjusted to water activities (Aw) from 0.60 to 0.81, and stored at 30C for up to 3 months. At 1-month intervals, soybeans were retrieved from the storage and processed into 10.5 Brix soymilk. The optimal coagulant concentration (OCC) for making filled tofu was determined using a titration method. Other soymilk characteristics, including total solids, protein, 11 S/7 S protein ratio, phytate, titratable acidity, pH and color, were also determined. Filled tofu was prepared from each stored soybeans with the respective OCC using MgCl2 or CaCl2. With increasing Aw or storage time, the OCC decreased significantly. The decrease in OCC was significantly correlated to the difference in soymilk titratable acidity and the change in soymilk pH. Soybean storage time slightly decreased the breaking stress and apparent Young's modulus of the filled tofu, particularly the MgCl2 coagulated tofu. With increasing Aw or storage time, the lightness and yellowness intensity of both soymilk and tofu decreased, whereas their redness intensity increased. PRACTICAL APPLICATIONS Tofu and soymilk are popular soybean foods. Using optimal concentration of coagulant in soymilk is the most critical step among many steps of unit operations during tofu manufacturing for achieving high quality tofu. Improper use of coagulant can lead to product failure and therefore significant economic loss for the manufacturers. The optimal coagulant concentration varies not only with processing condition, but also with soybean materials which are affected by variety and storage conditions. Acidity, pH and food color are important quality factors to influence taste and consumer acceptance. Soybeans are subject to storage and transportation before processing. Storage length and environmental humidity are two of important factors which affect soybean quality and processing property. This study provides very important information that is useful for the soymilk and tofu manufacturers in controlling product quality through the understanding of the chemistry and processing characteristics of stored soybeans. Manufacturers can utilize the methods presented in this article to calculate the optimal coagulant concentrations to avoid product failure and to produce the best quality products. [source] MIXTURES OF BEEF TRIPE, BEEF LIVER AND SOYBEANS APPLIED TO FOOD DEVELOPMENTJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2007L. MALVESTITI ABSTRACT A nutritive sausage-type product was developed with beef tripe, beef liver and soybeans as ingredients. A three-component mixture design was used to obtain seven different formulations (minimum of each main ingredient: 16.5%, maximum: 67.0%). Ingredients were ground, mixed and packed tightly with a polypropylene film to obtain a roll. Pieces were cooked in boiling water for 90 min. The composition of the obtained products varied within the following ranges: proteins 17.32,25.56 g/100 g, lipids 3.22,3.87 g/100 g, crude fiber 1.50,4.50 g/100 g, minerals 1.44,2.72 g/100 g. Total iron levels varied between 1.39 and 2.98 mg/100 g and calcium levels between 15.07 and 34.01 mg/100 g. Surface response analysis was applied to parameters obtained from texture profile analysis (hardness, adhesiveness, cohesiveness and elasticity). Products hardness increased when the soy content increased; on the contrary, formulations enriched in beef tripe were those of higher elasticity and cohesiveness. Color was mainly determined by the incorporation of liver. A nontrained panel was used to evaluate the acceptance of the different formulations. The most accepted one was that with equal proportions of the three main ingredients. Microbiological challenge testing showed that the thermal treatment was enough for assuring the product safeness even in samples with high initial microbial charge. [source] Nutritional quality of protein-enriched mumu, a traditional cereal food productINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2007Emmanuel K. Ingbian Summary Protein-enriched mumu was produced using maize supplemented with soybeans or groundnut. Supplementation of maize with groundnut or soybeans at the ratios of 85:15, 80:20, 75:25 and 70:30, respectively to produce maize:groundnut or maize:soybean blends was carried out. Proximate compositions and sensory evaluation of the blends were determined. The rat-based protein efficiency ratio (PER) and body-weight changes were used to assay the protein nutritive quality. Chemical compositions indicated significant increases (P < 0.05) in the protein and fat contents of the supplemented products. Soybean supplemented products had significantly (P < 0.05) higher positive body-weight changes than groundnut supplemented products. The PER of 1.6,2.19 for the soybean supplemented products were also significantly higher (P < 0.05) than the corresponding PER of ,0.2 to ,1.5 for the groundnut supplemented products. Supplementation with soybeans beyond 25% did not further improve the protein quality. [source] Uniformity, Performance and Seed Quality of Soybean (Glycine max (L.) Merrill) Seed Crops Grown from Sub-samples of One Seed Lot Obtained after Selection for Physical Seed AttributesJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 2 2000R. A. Illipronti Jr In a glasshouse experiment it was examined whether narrow grading and selection from a commercial soybean seed lot cultivar ,IAS-5', could improve the uniformity of the seed crop grown from it and thereby enhance yield, quality and uniformity of seeds produced. The classes created were: Control (original seed lot); Size-graded seeds (projected area measured by image analysis 37,46 mm2); Non-cracked seeds; Yellow seeds; Size-graded sound seeds (size-graded, non-cracked, yellow, non-wrinkled, non-etched). Compared to the control, percentage of emergence, survival and number of yielding plants were enhanced in crops from non-cracked, yellow or size-graded sound seeds. Differences in plant numbers did not result in differences in crop yield. The different seed lots also did not differ in crop uniformity: time interval between stages of plant development, plant height 20 days after sowing, yield components, physical or physiological quality attributes of seeds produced, and respective coefficients of variation were similar. Fewer plants survived in crops showing a larger variation in plant height 20 days after sowing, thus reducing differences in initial plant-to-plant variation. Creating more uniform crops by additional grading or selection of commercial seed lots may therefore not be promising. Zusammenfassung In einem Gewächshausexperiment wurde untersucht, ob Sortierung in engen Werten und Selektion aus einer kommerziellen Sojabohnen-Samenprobe (Kultivar IAS-5) die Einheitlichkeit des Bestandes verbessern und damit Ertrag, Qualität und Einheitlichkeit der Samenproduktion verbessern kann. Die berücksichtigten Klassen waren: Kontrolle (originale Samenprobe); nach Gröie eingeteilte Samen (mit Grenzwerten zwischen 37,46 mm2); nicht geplatzte Samen; gelbe Samen, nach Gröie eingeteilte gesunde Samen (nach Gröie eingeteilt, nicht beschädigt, gelb, nicht runzelige, nicht verätzt). Im Vergleich zur Kontrolle waren Auflaufprozentsatz, Überlebensfähigkeit und Anzahl der Ertrag bringenden Pflanzen bei Beständen aus nicht beschädigten, gelben oder nach Gröie eingeteilten nicht beschädigten Samen erhöht. Unterschiede in der Pflanzenzahl führten nicht zu Unterschieden im Bestandesertrag. Die Unterschiedlichen Samengruppen unterschieden sich auch nicht in der Bestandes-Einheitlichkeit: Zeitintervalle zwischen den Stadien der Pflanzenentwicklung, Pflanzenhöhe zwanzig Tage nach der Aussaat, Ertragskomponenten, äuiere oder physiologische Qualitätseigenschaften der produzierten Samen und Variationskoeffizienten waren vergleichbar. Weniger Pflanzen überlebten in Beständen, die eine gröiere Variation in der Pflanzenhöhe zwanzig Tage nach der Aussaat aufwiesen, wodurch eine Reduzierung der Unterschiede in der Ausgangsvariation von Pflanze zu Pflanze eintrat wurde. Die Erzeugung von mehr einheitlichen Beständen durch zusätzliche Gröieneinordnung oder Selektion von kommerziellen Samenproben könnte daher nicht als zweckmäiig betrachtet werden. [source] Effects of Plant Population Density and Intercropping with Soybean on the Fractal Dimension of Corn Plant Skeletal ImagesJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 2 2000K. Foroutan-pour Three-year field experiments were conducted to determine whether the temporal pattern of fractal dimension (FD) for corn (Zea mays L.) plant structure is altered by plant population density (PPD) or intercropping with soybean [Glycine max. (L.) Merr.], and how changes in the FD are related to changes in other canopy characteristics. Plants in monocropped corn and intercropped corn,soybean plots were randomly sampled and labelled for later identification. Corn plant structure was photographed from the side that allowed the maximum appearance of details (perpendicular to the plane of developed leaves) and from two fixed sides (side 1: parallel to the row and side 2: perpendicular to the row). Images were scanned and skeletonized, as skeletal images provide acceptable information to estimate the FD of plant structure two-dimensionally by the box-counting method. Differences in the FD estimated from images taken perpendicular to the plane of developed leaves were not significant among competition treatments. An adjustment of corn plants to treatments, by changing the orientation of the plane of developed leaves with respect to the row, was observed. Based on overall FD means, competition treatments were ranked as: high > normal , intercrop , low for side 1 and intercrop > low , normal > high for side 2. Leaf area index (LAI) and plant height had a positive correlation with FD. In contrast, light penetration had a negative correlation with FD. In conclusion, FD provides a meaningful and effective tool for quantifying corn plant structure, measuring the structural response to cultural practices, and modelling corn plant canopies. Zusammenfassung Folgende Ziele der Untersuchungen wurden berücksichtigt: 1) Eine geeignete Methode für die Abschätzung der Anteile (FD) 2-dimensional für Pflanzen mit einer einfachen dreidimensionalen Vegetationsstruktur wie z. B. Mais (Zea mays L.) zu bestimmen; 2) der Frage nachzugehen, ob die zeitlichen Muster von FD bei der Maispflanzenstruktur durch die Bestandesdichte verändert wird (PPD: low, normal und hoch) oder in Mischanbau mit Sojabohnen (Glyzine max. L.) Merr.); und 3) in welcher Beziehung Änderungen in der FD in der Maispflanzenstruktur zu Änderungen in anderen Bestandeseigenschaften stehen. Pflanzen im Reinanbau von Mais und im Mischanbau in Mais-Sojabohnen-Parzellen wurden randomisiert gesammelt und für die spätere Identifikation gekennzeichnet. Die Maispflanzenstruktur wurde von der Seite fotografiert, so dai eine maximale Darstellung der Details (perpendiculär zu der Ebene der entwickelten Blätter) und von zwei festgelegten Seiten (Seite 1: parallel zur Reihe und Seite 2 perpendikulär zur Reihe) verfügbar war. Die Abbildungen wurden gescannt und skelettiert; Skelettabbildungen geben eine akzeptierbare Information zur Abschätzung von FD Pflanzenstrukturen in zweidimensionaler Form über die Box-counting-Methode. Unterschiede in der FD, die sich aus Bildern mit einer perpendikulären Aufnahme zu der Ebene der entwickelten Blätter ergaben, waren nicht signifikant innerhalb der Konkurrenzbehandlungen. Eine Anpassung der Maispflanzen an die Behandlungen durch Änderungen der Orientierung zur Ebene der entwickelten Blätter im Hinblick auf die Reihe, wurde beobachtet. Auf der Grundlage von gesamt FD-Mittelwerten ergab sich, dai Konkurrenzbehandlungen in folgender Reihe auftraten: Hoch (1,192) > (1,178) , zu Mischanbau (1,177) , zu gering (1,170) für Seite 1 und bei Mischanbau (1,147) > gering (1,158) , (1,153) > hoch für Seite 2. Der Blattflächenindex (LAI) und die Pflanzenhöhe hatten eine positive Korrelation zu FD. Im Gegensatz dazu wies die Lichtpenetration eine negative Korrelation zu FD auf. Es kann festgestellt werden, dai FD eine aussagekräftige und zweckmäiige Methode ist, die Maispflanzenstruktur zu quantifizieren, Strukturreaktionen zum Anbauverfahren zu messen und Maispflanzenbestände zu beschreiben. [source] A PM3/d specific reaction parameterization for iron atom in the hydrogen abstraction catalyzed by soybean lipoxygenase-1JOURNAL OF COMPUTATIONAL CHEMISTRY, Issue 6 2007Ismael Tejero Abstract This paper reports a specific reaction parameter (SRP) PM3/d model for iron that can reproduce the DFT/MM results of the hydrogen abstraction reaction from the C11 position of linoleic acid by the Soybean lipoxygenase-1 enzyme. A suite of nonlinear optimization methods is outlined for semiempirical parameter development based on integrated evolutionary (genetic) and direction set minimization algorithms. The PM3/d-SRP Fe parameters are derived along three consecutive steps. The final parameterization step includes the effect of the whole enzyme in order to get a better quantum mechanical/molecular mechanical description. © 2007 Wiley Periodicals, Inc. J Comput Chem, 2007 [source] Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour DoughJOURNAL OF FOOD SCIENCE, Issue 7 2004J. Chung ABSTRACT: Effects of roasted sesame seed oil on the oxidative stability of soybean oil during frying of flour dough at 160 °C were studied by determining fatty acid composition and conjugated dienoic acid (CDA), p -anisidine (PA), and free fatty acid (FFA) values. Concentration of sesame oil in frying oil was 0%, 10%, 20%, or 30% (v/v). Tocopherols and lignan compounds in the frying oil were also determined by high-performance liquid chromatography. As the number of fryings performed by the oil increased, linolenic acid content in frying oil decreased, and the decreasing rate was lower in frying oil containing sesame oil than in the oil containing no sesame oil. CDA and FFA values of frying oil increased during frying and their relative values to the initial value were lower in frying oil containing sesame oil than in the oil containing no sesame oil. This indicates that the addition of sesame oil improved thermooxidative stability of frying oil, possibly due to the presence of lignan compounds in sesame oil. Tocopherols and lignan compounds in frying oil decreased during frying. As the amount of sesame oil in frying oil increased, degradation of tocopherols increased and lignan compounds degradation decreased. Tocopherols were suggested to protect lignan compounds in sesame oil from decomposition during frying. [source] Cloning and Preliminary Characterization of Three Receptor-like Kinase Genes in SoybeanJOURNAL OF INTEGRATIVE PLANT BIOLOGY, Issue 11 2006Yuan-Yuan Ma Abstract Leaf senescence that occurs in the last stage of leaf development is a genetically programmed process. It is very significant to isolate the upstream components in the senescence signaling pathway and to elucidate the molecular mechanisms that control the initiation and progression of leaf senescence. In this study, full-length cDNAs of three receptor-like protein kinase genes, designated rlpk1, rlpk2 and rlpk3, were cloned from artificially-induced senescent soybean (Glycine max L.) primary leaves (GenBank accession AY687390, AY687391, AF338813). The deduced amino acid sequences indicated that they belonged to a receptor-like kinase family. Each of rlpk1 and rlpk2 encodes a leucine-rich repeat (LRR) receptor-like protein kinase. They both comprise a typical signal peptide, several LRR motifs, a single-pass transmem-brane domain, and a cytoplasmic protein kinase domain. No typical extracellular domain of RLPK3 was predicted. Organ-specific expression pattern analysis by reverse-transcription polymerase chain reaction (RT-PCR) revealed higher expression levels of the three genes in cotyledons, roots and flowers. Phylogenetic analysis indicated that RLPK1 and RLPK2 belonged to an independent branch, whereas RLPK3 shared common nodes with several known RLKs responding to abiotic and biotic stresses. The evident alternations of expression profiles of rlpk1 and rlpk2 induced by the artificial senescence-inducing treatment implied involvements of these two RLKs in regulating soybean leaf senescence. (Managing editor: Li-Hui Zhao) [source] PCR-based Detection and Differentiation of Anthracnose Pathogens, Colletotrichum gloeosporioides and C. truncatum, from Vegetable Soybean in TaiwanJOURNAL OF PHYTOPATHOLOGY, Issue 11-12 2006L. S. Chen Abstract Anthracnose of vegetable soybean sometimes occurs in summer and causes severe symptoms and yield loss in southern Taiwan. Despite previous reports that Glomerella glycines and Colletotrichum truncatum were causal agents of soybean anthracnose, C. truncatum and C. gloeosporioides (teleomorph G. cingulata), but not G. glycines, were identified as the major pathogens causing anthracnose on the pods and stems of vegetable soybeans from 2003 to 2005. Most strains of C. truncatum and C. gloeosporioides were derived from diseased pods. Morphological formation of fruiting bodies separates the Colletotrichum isolates into two groups. Colletotrichum truncatum forms acervuli only while C. gloeosporioides produces acervuli and/or perithecia. Based on the sequence variation in the ITS1 and ITS2 regions, C. truncatum isolates were highly similar (99,100% nucleotide identity) while C. gloeosporioides isolates diverged into two separate groups that were not associated with morphotype. For early detection of C. truncatum and C. gloeosporioides infection on vegetable soybean plants, two species-specific primer pairs Colg 1/Colg 2 (expected size of 443 bp) and Colg 1/CT 2 (375 bp) were designed that allowed differentiation of C. gloeosporioides and C. truncatum in multiplex polymerase chain reaction. [source] Fermentation of soybean by Rhizopus promotes the calcium absorption ratio in ratsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2008Nakamichi Watanabe Abstract BACKGROUND: Soy foods are generally considered to be an unfavourable source of calcium because soybean is rich in phytate, which retards the absorption of calcium. The objective of this study was to assess the effect of dietary fermented soybean, such as tempeh, on calcium absorption in rats. The rats were grouped into three dietary groups and fed the experimental diets for 4 weeks. Soybean, conventional tempeh prepared by aerobic fermentation with Rhizopus (tempeh), and novel tempeh prepared by aerobic and successive anaerobic fermentations (anaerobic tempeh) were used as the protein sources of the experimental diets. RESULTS: The order of the calcium absorption ratio for the 3 days before the end of the test period was as follows: tempeh group > anaerobic tempeh group > soybean group. CONCLUSION: The calcium absorption ratio of the tempeh group in particular was significantly higher than those of the other two groups. The high calcium absorption ratio of the tempeh group might be caused by both low phytate contents and peptides that are produced during the fermentation of soybean by Rhizopus. Copyright © 2008 Society of Chemical Industry [source] Soy, isoflavones, and prostate cancerMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 2 2009Le Jian Abstract Prostate cancer has marked geographic variations between countries. Genetic, epigenetic, and environmental factors co-contribute to the development of the cancer. The association between dietary factors and prostate cancer has been investigated and one explanation for the low incidence of the cancer in Asia might be high consumption of fresh vegetables including soybean and its products. Soybean is a species of legume contain high amount of isoflavones including genistein, daidzein, glycitein, and equol, which have a prophylactic effect on prostate cancer. In this article, epidemiological and laboratory studies on the relationship between soybeans, isoflavones and prostate cancer are reviewed and large scale multiethnic epidemiological studies are recommended. [source] Long-term growth of soybean at elevated [CO2] does not cause acclimation of stomatal conductance under fully open-air conditionsPLANT CELL & ENVIRONMENT, Issue 9 2006ANDREW D. B. LEAKEY ABSTRACT Accurately predicting plant function and global biogeochemical cycles later in this century will be complicated if stomatal conductance (gs) acclimates to growth at elevated [CO2], in the sense of a long-term alteration of the response of gs to [CO2], humidity (h) and/or photosynthetic rate (A). If so, photosynthetic and stomatal models will require parameterization at each growth [CO2] of interest. Photosynthetic acclimation to long-term growth at elevated [CO2] occurs frequently. Acclimation of gs has rarely been examined, even though stomatal density commonly changes with growth [CO2]. Soybean was grown under field conditions at ambient [CO2] (378 µmol mol,1) and elevated [CO2] (552 µmol mol,1) using free-air [CO2] enrichment (FACE). This study tested for stomatal acclimation by parameterizing and validating the widely used Ball et al. model (1987, Progress in Photosynthesis Research, vol IV, 221,224) with measurements of leaf gas exchange. The dependence of gs on A, h and [CO2] at the leaf surface was unaltered by long-term growth at elevated [CO2]. This suggests that the commonly observed decrease in gs under elevated [CO2] is due entirely to the direct instantaneous effect of [CO2] on gs and that there is no longer-term acclimation of gs independent of photosynthetic acclimation. The model accurately predicted gs for soybean growing under ambient and elevated [CO2] in the field. Model parameters under ambient and elevated [CO2] were indistinguishable, demonstrating that stomatal function under ambient and elevated [CO2] could be modelled without the need for parameterization at each growth [CO2]. [source] The soybean Dof-type transcription factor genes, GmDof4 and GmDof11, enhance lipid content in the seeds of transgenic Arabidopsis plantsTHE PLANT JOURNAL, Issue 4 2007Hui-Wen Wang Summary Soybean is one of the most important leguminous seed crops among the oil crops. Although the pathways for lipid biosynthesis have been identified, the factors that regulate the biosynthetic pathways at the transcriptional level are largely unknown. Here, we report our findings on the involvement of soybean Dof-type transcription factor genes in the regulation of the lipid content in soybean seeds. We identified 28 Dof-type transcription factor genes in soybean plants, and these genes displayed diverse patterns of expression in various organs. Seven flower/pod-specific genes and one constitutively expressed gene were further investigated. The proteins encoded by these seven genes were localized in the nucleus, and exhibited different abilities for transcriptional activation and DNA binding. Two genes, GmDof4 and GmDof11, were found to increase the content of total fatty acids and lipids in GmDof4 and GmDof11 transgenic Arabidopsis seeds. We also found that the 1000-seed weight was increased in the GmDof4 and GmDof11 transgenic plants. Using microarray and DNA binding analysis, we found that the two Dof-like proteins, GmDof4 and GmDof11, activated the acetyl CoA carboxylase gene and long-chain-acyl CoA synthetase gene, respectively, by direct binding to the cis -DNA elements in their promoter regions. In addition, both proteins downregulated the storage protein gene, CRA1, through direct binding. These results suggest that the two GmDof genes may augment the lipid content of soybean seeds by upregulating genes that are associated with the biosynthesis of fatty acids. [source] Soybean and sunflower oil-induced insulin resistance correlates with impaired GLUT4 protein expression and translocation specifically in white adipose tissueCELL BIOCHEMISTRY AND FUNCTION, Issue 2 2010Ana Cláudia Poletto Abstract Free fatty acids are known for playing a crucial role in the development of insulin resistance. High fat intake is known for impairing insulin sensitivity; however, the effect of vegetable-oil injections have never been investigated. The present study investigated the effects of daily subcutaneous injections (100,µL) of soybean (SB) and sunflower (SF) oils, during 7 days. Both treated groups developed insulin resistance as assessed by insulin tolerance test. The mechanism underlying the SB- and SF-induced insulin resistance was shown to involve GLUT4. In SB- and SF-treated animals, the GLUT4 protein expression was reduced ,20% and 10,min after an acute in vivo stimulus with insulin, the plasma membrane GLUT4 content was ,60% lower in white adipose tissue (WAT). No effects were observed in skeletal muscle. Additionally, both oil treatments increased mainly the content of palmitic acid (,150%) in WAT, which can contribute to explain the GLUT4 regulations. Altogether, the present study collects evidence that those oil treatments might generate insulin resistance by targeting GLUT4 expression and translocation specifically in WAT. These alterations are likely to be caused due to the specific local increase in saturated fatty acids that occurred as a consequence of oil daily injections. Copyright © 2010 John Wiley & Sons, Ltd. [source] Environmental and Varietal Influences on the Fatty Acid Composition of Rapeseed, Soybeans and SunflowersJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 1 2010M. Werteker Abstract The fatty acid (FA) composition of oil crops is of some importance under technological as well as under nutritional aspects. The influence of temperature on this parameter in rapeseed, soybeans and sunflowers was investigated under practical agricultural conditions, whereby varietal variations were taken into account. The analysed plant material originated from variety testing trials located in different climatic zones of Austria. As a measure of the climatic conditions of a location, the mean temperature of the last 30 days before harvest was calculated. Despite the low temperature differences between the various locations, moderate but significant negative correlations between temperature and the share of linolenic (18 : 3), respectively, linoleic (18 : 2) acid on the whole quantity of FAs in rapeseed (R² = 0.18,0.42), soybeans (R² = 0.11,0.13) and sunflowers (R² = 0.15) were found. Furthermore, there was a good negative correlation in the case of sunflower seeds between temperature and oil level (R² = 0.45). The environmental influence on the share of polyunsaturated FAs differed between the different species. The results show that quality of vegetable oils is as well a question of environment as of variety. [source] OPTIMAL COAGULANT CONCENTRATION, SOYMILK AND TOFU QUALITY AS AFFECTED BY A SHORT-TERM MODEL STORAGE OF PROTO SOYBEANSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2008ZHI-SHENG LIU ABSTRACT Soybeans were adjusted to water activities (Aw) from 0.60 to 0.81, and stored at 30C for up to 3 months. At 1-month intervals, soybeans were retrieved from the storage and processed into 10.5 Brix soymilk. The optimal coagulant concentration (OCC) for making filled tofu was determined using a titration method. Other soymilk characteristics, including total solids, protein, 11 S/7 S protein ratio, phytate, titratable acidity, pH and color, were also determined. Filled tofu was prepared from each stored soybeans with the respective OCC using MgCl2 or CaCl2. With increasing Aw or storage time, the OCC decreased significantly. The decrease in OCC was significantly correlated to the difference in soymilk titratable acidity and the change in soymilk pH. Soybean storage time slightly decreased the breaking stress and apparent Young's modulus of the filled tofu, particularly the MgCl2 coagulated tofu. With increasing Aw or storage time, the lightness and yellowness intensity of both soymilk and tofu decreased, whereas their redness intensity increased. PRACTICAL APPLICATIONS Tofu and soymilk are popular soybean foods. Using optimal concentration of coagulant in soymilk is the most critical step among many steps of unit operations during tofu manufacturing for achieving high quality tofu. Improper use of coagulant can lead to product failure and therefore significant economic loss for the manufacturers. The optimal coagulant concentration varies not only with processing condition, but also with soybean materials which are affected by variety and storage conditions. Acidity, pH and food color are important quality factors to influence taste and consumer acceptance. Soybeans are subject to storage and transportation before processing. Storage length and environmental humidity are two of important factors which affect soybean quality and processing property. This study provides very important information that is useful for the soymilk and tofu manufacturers in controlling product quality through the understanding of the chemistry and processing characteristics of stored soybeans. Manufacturers can utilize the methods presented in this article to calculate the optimal coagulant concentrations to avoid product failure and to produce the best quality products. [source] Mutagenic Safety and Fatty Liver Improvement of Nanonized Black Soybeans in Senescence-Accelerated Prone-8 MiceJOURNAL OF FOOD SCIENCE, Issue 5 2010J.-W. Liao Abstract:, Nanotechnology, as a new enabling technology, has the potential to revolutionize food systems. However, much attention has been focused on nanoparticle foods due to their potential physiological properties. This study was aimed to evaluate the mutagenic safety and fatty liver improvement of black soybean in senescence-accelerated mice (SAMP8). The mutagenic activity of black soybeans was investigated using the Ames test (Salmonella Typhimurium,TA98, 100, 102, and 1535). Furthermore, senescence-accelerated prone-8 mice (SAMP8) have been reported to display spontaneous fatty liver. Male SAMP8 mice were divided into control and supplemented with 10% micronized or nanonized black soybeans diet and fed for 12 wk. The results revealed that the Ames test of micronized and nanonized black soybeans exhibited no mutagenicity. Administration of black soybeans to mice showed no effects on food intake and body and organ weights. The nanonized black soybean group had a lower degree of spontaneous fatty liver, alanine aminotransferase, and thiobarbituric acid-reactive substance concentrations, and had enhanced superoxide dismutase, catalase, and glutathione peroxidase activities of livers when compared with the SAMP8 control and micronized black soybean groups. The mice fed with black soybeans had significantly lower triglyceride concentrations than the SAMP8 control group. The results of this study suggest that nanonized black soybeans have no side effects and, moreover, may minimize liver lesions in SAMP8 mice. [source] Interconversions of Isoflavones in Soybeans as Affected by StorageJOURNAL OF FOOD SCIENCE, Issue 6 2002H.J. Hou ABSTRACT: Conversions of isoflavones in soybeans under 4 conditions were investigated. Soybeans were stored in 84% RH, 30 °C for 9 mo and in 57% RH, 20 °C, cold (4 °C), and an uncontrolled ambient garage for 18 mo. Isoflavones were analyzed by HPLC. In 84% RH, 30 °C, the interconversion between aglycones and ,-glucosides was significant (p < 0.001). The percentage of ,-glucosides and malonylglucosides in total isoflavones decreased from 99% to 3% in 9 mo. In contrast, the aglycones increased from 1% to 97%. In 57% RH, 20 °C, and ambient conditions, the glucoside forms increased with storage time, but malonylglucosides tend to decrease. In the 4 °C condition, isoflavone distribution had no significant (p > 0.05) changes during storage. [source] Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat-Like Yuba Products as Affected by ProcessingJOURNAL OF FOOD SCIENCE, Issue 3 2002G. Su ABSTRACT: : Soybeans (Glycine max) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. [source] Soybeans and soybean oilLIPID TECHNOLOGY, Issue 11-12 2009Frank D. Gunstone No abstracts. [source] Soybeans and soybean oilLIPID TECHNOLOGY, Issue 1 2007Frank D. Gunstone No abstracts. [source] Protein hydrolysates from ,-conglycinin enriched soybean genotypes inhibit lipid accumulation and inflammation in vitroMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 8 2009Cristina Martinez-Villaluenga Abstract Obesity is a worldwide health concern and a well recognized predictor of premature mortality associated with a state of chronic inflammation. The objective was to evaluate the effect of soy protein hydrolysates (SPH) produced from different soybean genotypes by alcalase (SAH) or simulated gastrointestinal digestion (SGIH) on lipid accumulation in 3T3-L1 adipocytes. The anti-inflammatory effect of SPH produced by alcalase on LPS-induced macrophage RAW 264.7 cell line was also investigated. SAH (100 ,M) derived from soybean enriched in ,-conglycinin (BC) (up to 47% total protein) decreased lipid accumulation (33,37% inhibition) through downregulation of gene expression of lipoprotein lipase (LPL) and fatty acid synthase (FAS). SGIH (100 ,M) inhibited lipid accumulation to a lesser extent (8,14% inhibition) through inhibition of LPL gene expression. SAH (5 ,M) decreased the production of nitric oxide (NO) (18,35%) and prostaglandin E2 (PGE2) (47,71%) and the expression of inducible nitric oxide synthase (iNOS) (31,53%) and cycloxygenase-2 (COX-2) (30,52%). This is the first investigation showing that soy hydrolysates inhibit LPS-induced iNOS/NO and COX-2/PGE2 pathways in macrophages. Soybeans enriched in BCs can provide hydrolysates that limit fat accumulation in fat cells and inflammatory pathways in vitro and therefore warrant further studies as a healthful food. [source] The Anticarcinogenic Potential of Soybean Lectin and LunasinNUTRITION REVIEWS, Issue 7 2003Elvira Gonzalez de Mejia PhD Cancer is one of the leading causes of death worldwide, generally exceeded only by cardiovascular disease in the developed world. The number of people diagnosed with cancer within the next few decades is expected to double. There will therefore be increased demand for novel diagnostic and medical therapies that use new non-traditional sources. Soybeans contain a variety of anticarcinogenic phytochemicals. Recently, there has been increased interest in the potential health benefits of bioactive polypeptides and proteins from soybeans, including lunasin and lectins. Lunasin is a polypeptide that arrests cell division and induces apoptosis in malignant cells. Lectins are glycoproteins that selectively bind carbohydrates; lectins are used in medicine in a variety of new applications. Additional research, including clinical trials, should continue to examine and elucidate the therapeutic effects, nutritional benefits, and toxic consequences of commonly ingested soybean lectins and lunasin. [source] Adoption and Diffusion of New Technology in Agriculture: Genetically Modified Corn and SoybeansCANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 4 2002Bernard Hategekimana [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] | |||||||||||||||||||||||||