Soybean Protein (soybean + protein)

Distribution by Scientific Domains


Selected Abstracts


Effect of Soluble Soybean Protein Hydrolysate-Calcium Complexes on Calcium Uptake by Caco-2 Cells

JOURNAL OF FOOD SCIENCE, Issue 7 2008
Y. Lv
ABSTRACT:, Soybean protein hydrolysates (SPHs) bind with calcium, forming soluble SPH-calcium complexes via the carboxyl groups of glutamic and aspartic acid residues. However, their effect on calcium uptake is still unclear. In this study, Caco-2 cells were used to estimate the effect of SPH-calcium complexes with different molecular weights on calcium uptake in vitro. The changes in intracellular calcium ion concentration were measured by Fura-2 loading and expressed in fluorescence intensity. SPH-calcium complexes could promote calcium uptake. Improved fluorescence intensity was significantly different in SPH-calcium complexes (10 to 30 kDa), SPH-calcium complexes (3 to 10 kDa), and SPH-calcium complexes (1 to 3 kDa). The maximum levels of relative fluorescence intensity (18.3) occurred with SPH-calcium complexes (10 to 30 kDa). The effect of SPH-calcium complexes (10 to 30 kDa) on Ca2+ increase was determined to be concentration dependent in the range of 0.5 to 4 mg/mL. Our results indicate that soybean protein itself might be responsible for promoting calcium absorption. [source]


Soybean protein concentrate as a protein source for turbot Scophthalmus maximus L.

AQUACULTURE NUTRITION, Issue 4 2000
O.J. Day
In the first of two experiments, the effect of a gradual substitution of dietary fish meal with soybean protein concentrate (SPC) on growth, feed consumption and protein digestibility was examined in 13 g turbot Scophthalmus maximus. Five isonitrogenous and isoenergetic diets (50% protein and 22 kJ g,1) containing SPC at protein replacement levels of 0, 25, 50, 75 and 100% were offered by hand twice daily. Growth rates of fish fed diets with zero and 25% replacement were not significantly different, with SGRs of 2.47 and 2.28, respectively. At higher replacement levels, growth rates decreased significantly with SGRs of 2.00, 1.33 and 0.68, respectively. Feed conversion ratios increased with soya replacement, with values of 0.68, 0.75, 0.89, 1.27 and 2.32, respectively, although there was no significant difference between the first two. Feed consumption rates remained constant up to 50% replacement, above which they decreased significantly, possibly because of reduced diet palatability. Apparent protein digestibility (APD) was not affected by the incorporation of SPC and ranged from 82.8 to 87.5%. Results suggest that protein catabolism increases in SPC-rich diets, possibly because of rapid assimilation and utilization of the methionine supplement. In the second experiment, the importance of amino acid supplements and the beneficial effects of protecting these, either by coating them in protein or incorporating them in a protein,lipid emulsion, was investigated. Growth data provided some indication that the utilization of SPC may be improved by incorporating the methionine and lysine supplement in a protein,lipid emulsion prior to diet preparation, although this finding was not found to be statistically significant (0.1 < P < 0.2). [source]


A New Frontier in Soy Bioactive Peptides that May Prevent Age-related Chronic Diseases

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 4 2005
Wenyi Wang
ABSTRACT During gastrointestinal digestion or food processing of proteins, small peptides can be released and may act as regulatory compounds with hormone-like activities. Numerous biologically active peptides (bioactive peptides) have been identified. Most bioactive peptides are derived from milk and dairy products, with the most common being angiotensin converting enzyme inhibitory peptides. Soybean protein and soybean derived peptides also play an important role in soybean physiological activities, particularly those related to the prevention of chronic diseases. However, the bioactive potential of soybean derived bioactive peptides is yet to be fully appreciated. After a general introduction of approaches and advances in bioactive peptides from food sources, this review focuses on bioactive peptides derived from soybean proteins and their physiological properties. Technological approaches to generate bioactive peptides, their isolation, purification, characterization, and quantification, and further application in food and drug design are also presented. Safety concerns, such as potential toxicity, allergenicity, and sensory aspect of these peptides are likewise discussed. [source]


Recombinant DNA in meat additives: Specific detection of Roundup ReadyÔ soybean by nested PCR

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2007
Fábio CA Brod
Abstract Soybean proteins are widely used by the meat industry as technological coadjutor when producing processed products such as emulsified and ground meat products. Since regulations for the use and labeling of GMOs and derived ingredients are in force in Brazil, a PCR-based method capable of detecting Roundup ReadyÔ (RR) soybean was employed for meat additives. Thirty-two samples of meat additives containing soy proteins were tested for the presence of soybean amplifiable DNA and RR soybean DNA. Twenty-five samples gave a positive signal for the lectin gene, confirming the presence of soybean amplifiable DNA and 15 samples returned a positive signal for specific RR detection confirming the presence of genetically modified soy. These results demonstrate for the first time the presence of RR soybean in meat additives. This method may be useful for meat industries interested in controlling the presence of RR soybean in additives used for meat products manufacture. Copyright © 2007 Society of Chemical Industry [source]


Effect of phytate-removal and deamidation of soybean proteins on calcium absorption in the in situ rats

BIOFACTORS, Issue 1-4 2004
Hitomi Kumagai
Abstract Soybean proteins were deamidated by cation-exchange resins after phytate, the inhibitor for calcium absorption from the small intestine, was removed in order to provide the enhancement function of calcium absorption to soybean proteins. About 92% of the phosphorus was removed from the soybean proteins by anion-exchange-resin treatment, indicating that most of the phytate was removed. About 70% of the acid amide was deamidated by cation-exchange-resin treatment, and phytate-removed and deamidated soybean proteins (PrDS) having high calcium binding properties were obtained. PrDS were hydrolyzed by digestive enzymes and their calcium-binding properties and the enhancement function of the calcium absorption from the small intestine of rats were examined. As a result, PrDS retained their high calcium binding properties even after hydrolysis by digestive enzymes. in situ experiments showed that PrDS and their hydrolysates enhanced the calcium absorption from the intestine. [source]


Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approach

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2003
I. A. Castro
Summary The objective of this study was to test a complex constrained simplex, direct search, sequential method for the optimization of a ternary mixture of protein ingredients used in a formulation for the preparation of a milk drink regularly consumed in institutional nutritional programmes. Three proteins [hydrolysed gelatine (HG), wheat gluten (WG) and soybean protein isolate (SPI)] were mixed according to a simplex-centroid design, in order to explore the possible synergies between the sensory, nutritional and economic attributes. Mixtures containing different proportions of the three ingredients were submitted to sensory, nutritional and economic evaluations. All responses were modelled using Scheffé's canonical equations. A microinformatics application was developed in order to permit optimization to be computed. The optimum solution obtained by this non-linear programming was HG = 20%, WG = 27% and SPI = 53%, suggesting that the program is efficient and flexible enough for multiresponse optimization. The optimal point behaviour of the entry variables (HG, WG and SPI) can be monitored with graphs of the trace plot type, in which the proportion of two variables is fixed and the third is allowed to vary in relation to the desired response. [source]


Lysine requirement studies in modern genotype barrows dependent on age, protein deposition and dietary lysine efficiency

JOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 3 2009
C. Wecke
Summary N balance experiments were conducted to derive age-dependent model parameters for modelling of lysine (Lys) requirements in growing pigs. Modern genotype barrows from 16 litters were utilized (four piglets/litter) at 15, 30, 50, 70, 90 and 110 kg body weight respectively. Six diets provided graded dietary protein supply (40 to 320 g/kg) by a constant mixture of barley, wheat, potato protein, wheat gluten, soybean protein concentrate and crystalline amino acids. Lys was set as the first limiting dietary amino acid. Each age period provided 24 N balance data (n = 4) to derive N maintenance requirement (NMR) and theoretical maximum for daily N retention (NRmaxT) by non-linear regression analysis. At high dietary Lys efficiency, 17,18 g daily Lys intake was required for 170 g daily protein deposition. To achieve similar daily protein deposition, pigs need 21,23 g Lys if the Lys efficiency is 20% lower. For higher daily protein deposition (195,200 g) and varying dietary Lys efficiency, between 22 and 29 g Lys was required. The Lys requirement data yielded by modelling were in line with current recommendations. Further developments of the approach are discussed to improve age-independent applications. [source]


Application of small-angle scattering to study the effects of moisture content on a native soy protein

JOURNAL OF APPLIED CRYSTALLOGRAPHY, Issue 3 2008
Catherine S. Kealley
The nano- and microstructure of glycinin, a soybean protein, has been investigated as a function of moisture for moisture contents between 4 and 21,wt%. Glycinin exhibits peaks in the small-angle region whose positions show minimal change with X-rays for samples up to 13% moisture. However, the use of neutron scattering, and the associated enhancement in contrast, results in the Bragg peaks being well resolved up to higher moisture contents; the associated shift in peak positions between 4 and 21% moisture are consistent with the expansion of a hexagonal unit cell as a function of moisture content. A Porod slope of ,,4 indicates that the interface between the `dry' protein powder and the surrounding medium at a length-scale of at least 3,µm down to ,20,nm is smooth and sharp. Scanning electron microscopy indicates that the powders, with low moisture content, have a porous appearance, with the porosity decreasing and microstructure expanding as the moisture content increases. [source]


Partial substitution of fish meal with soybean protein concentrate and extracted rapeseed meal in the diet of sterlet (Acipenser ruthenus)

JOURNAL OF APPLIED ICHTHYOLOGY, Issue 2006
Antoni Przyby
First page of article [source]


Effect of Soluble Soybean Protein Hydrolysate-Calcium Complexes on Calcium Uptake by Caco-2 Cells

JOURNAL OF FOOD SCIENCE, Issue 7 2008
Y. Lv
ABSTRACT:, Soybean protein hydrolysates (SPHs) bind with calcium, forming soluble SPH-calcium complexes via the carboxyl groups of glutamic and aspartic acid residues. However, their effect on calcium uptake is still unclear. In this study, Caco-2 cells were used to estimate the effect of SPH-calcium complexes with different molecular weights on calcium uptake in vitro. The changes in intracellular calcium ion concentration were measured by Fura-2 loading and expressed in fluorescence intensity. SPH-calcium complexes could promote calcium uptake. Improved fluorescence intensity was significantly different in SPH-calcium complexes (10 to 30 kDa), SPH-calcium complexes (3 to 10 kDa), and SPH-calcium complexes (1 to 3 kDa). The maximum levels of relative fluorescence intensity (18.3) occurred with SPH-calcium complexes (10 to 30 kDa). The effect of SPH-calcium complexes (10 to 30 kDa) on Ca2+ increase was determined to be concentration dependent in the range of 0.5 to 4 mg/mL. Our results indicate that soybean protein itself might be responsible for promoting calcium absorption. [source]


The Role of Biotechnology in Modern Food Production

JOURNAL OF FOOD SCIENCE, Issue 3 2004
CHERL-HO LEE
ABSTRACT: Modern food production technology is given great challenges by the emerging fields of biotechnology and molecular biology. Knowledge of conventional fermentation technology is upgraded by the gene level explanations of enzyme actions and physiological functions of biomaterials derived therefrom. The use of genetically modified organisms (GMOs) and their products in food widens the availability of resources while also raising public interest about safety and labeling. As an example of the application of molecular biology in conventional fermentation technology the selection of proteases from a Bacillus species grown in Korean traditional soybean fermentation starter, Meju, and the production of peptides with blood cholesterol lowering effect, obtained from soybean protein hydrolysate, are presented. Recent developments in the Korean bioindustry are reviewed as an example of the role of biotechnology in the food industry. The present status of GMO enzymes in food production is reviewed and safety issues about GMO use in the food system are discussed. [source]


Binding Properties of 2-Pentyl Pyridine to Soy Protein as Measured by Solid Phase Microextraction

JOURNAL OF FOOD SCIENCE, Issue 1 2002
A. 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]


The weed community affects yield and quality of soybean (Glycine max (L.) Merr.)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2008
David J Gibson
Abstract BACKGROUND: The relationship between the weed community and soybean (Glycine max (L.) Merr.) seed yield and quality was assessed in two experiments in Illinois, USA. In one field different proportions of target weeds (Ambrosia trifida L., Amaranthus rudis J. Sauer, and Setaria faberi F. Herrm) were sown into experimental plots, and the other field was naturally infested with these and other weeds. The composition of the weed communities in both fields was compared to soybean yield, biomass, canopy cover and quality (% protein, oil, relative water content, and seed weight) using non-metric dimensional scaling ordination. RESULTS: In the experimentally sown plots, low yield and low quality soybeans were harvested from plots dominated by the target weeds, particularly A. trifida, and a suite of subordinate volunteers. In the naturally infested field, highest soybean protein was associated with S. faberi early in the season and Ambrosia artemisiifolia and Ipomea hederacea later in the season, and low amounts of A. rudis throughout the growing season. CONCLUSION: Similar results from the two experiments indicate that soybean seed yield and quality are affected by the composition of the weed community. Producers need to manage the weed community to optimize seed quality. Copyright © 2007 Society of Chemical Industry [source]


The influence of dietary phospholipid level on the performances of juvenile amberjack, Seriola dumerili, fed non-fishmeal diets

AQUACULTURE NUTRITION, Issue 5 2009
O. UYAN
Abstract The objective of the present study was to investigate the effect of dietary phospholipid (PL) level on growth and feed intake of juvenile amberjack (Seriola dumerili) fed non-fishmeal (non-FM) diet containing alternative protein sources; soybean protein isolate, tuna muscle by-product powder and krill meal. Three non-FM diets were prepared to contain three levels (14, 37 and 54 g kg,1 dry diet) of PL (soybean lecithin acetone insoluble, 886 g kg,1) and growth performance was monitored in a 30-day growth trial by using 2.6 g of fish. The results indicated that final body weight, weight gain and feed intake significantly increased with increasing dietary PL level. At the highest dietary PL level (54 g kg,1 dry diet), the fish consumed 14.8% and 10.2% as much feed as those fish fed diets containing 14 g kg,1 dry diet and 37 g kg,1 dry diet PL, respectively. An increasing tendency with increasing dietary PL level on feed efficiency was observed. In conclusion, the present study demonstrated that dietary PL supplementation could increase feed intake, and improve the growth of juvenile S. dumerili fed non-FM diets. Therefore, purified PL might be a good candidate to stimulate the growth of fish through enhancing the feed intake when they are fed diets containing alternative protein sources. [source]


Soybean protein concentrate as a protein source for turbot Scophthalmus maximus L.

AQUACULTURE NUTRITION, Issue 4 2000
O.J. Day
In the first of two experiments, the effect of a gradual substitution of dietary fish meal with soybean protein concentrate (SPC) on growth, feed consumption and protein digestibility was examined in 13 g turbot Scophthalmus maximus. Five isonitrogenous and isoenergetic diets (50% protein and 22 kJ g,1) containing SPC at protein replacement levels of 0, 25, 50, 75 and 100% were offered by hand twice daily. Growth rates of fish fed diets with zero and 25% replacement were not significantly different, with SGRs of 2.47 and 2.28, respectively. At higher replacement levels, growth rates decreased significantly with SGRs of 2.00, 1.33 and 0.68, respectively. Feed conversion ratios increased with soya replacement, with values of 0.68, 0.75, 0.89, 1.27 and 2.32, respectively, although there was no significant difference between the first two. Feed consumption rates remained constant up to 50% replacement, above which they decreased significantly, possibly because of reduced diet palatability. Apparent protein digestibility (APD) was not affected by the incorporation of SPC and ranged from 82.8 to 87.5%. Results suggest that protein catabolism increases in SPC-rich diets, possibly because of rapid assimilation and utilization of the methionine supplement. In the second experiment, the importance of amino acid supplements and the beneficial effects of protecting these, either by coating them in protein or incorporating them in a protein,lipid emulsion, was investigated. Growth data provided some indication that the utilization of SPC may be improved by incorporating the methionine and lysine supplement in a protein,lipid emulsion prior to diet preparation, although this finding was not found to be statistically significant (0.1 < P < 0.2). [source]


Replacement of soybean (Glycine max (L.) Merrill) meal by lupin (Lupinus angustifolius) seed meal in diet for juvenile tilapia (Oreochromis niloticus×O. aureus) reared indoors

AQUACULTURE RESEARCH, Issue 14 2003
Y H Chien
Abstract An 8-week trial was conducted to assess the feasibility of replacing soybean meal (SBM) by lupin seed meal (LSM) in simulated commercial diets for juvenile tilapia starting at 0.3 g. Of the dietary protein (26% crude protein), 3.45% was from fishmeal and the rest came from the vegetable protein sources. The protein source of the control (C) diet came mainly from SBM and none (0%) from LSM. For the other diets, 33%, 67%, or 100% of the SBM protein was replaced by protein from either whole or dehulled LSM. One further diet was used: AW100, where alkaloid of the whole lupin seed was reduced. Survival, growth, and feed performance were compared among seven orthogonal contrasts to determine the effects of replacing SBM with whole LSM or dehulled LSM, and of reducing the alkaloid content. No differences in survival were found among all contrasts. No differences in fish growth and feed performance were found between feeding diet C and the other six diets ((whole, dehulled) × (33, 67, and 100)). Dehulled LSM diets resulted in better growth and feed performance than the whole LSM diets. Partial replacement of SBM by either dehulled LSM or whole LSM in diets obtained better growth and feed performance than total replacement. The AW100 diet resulted in equal fish growth but better feed performance than the W100 diet. This study concluded that partial, but not total, replacement of soybean protein with lupin seed protein in juvenile tilapia diets resulted in better, or at least equal, growth and feed performance. Dehulling further enhanced the growth and performance of LSM. Alkaloid removal improved feed performance but not the growth. [source]


A method for lipase co-precipitation in a biodegradable protein matrix

BIOTECHNOLOGY & BIOENGINEERING, Issue 6 2007
M. Golubovic
Abstract This article presents a novel method for immobilization of active ingredients. The method is based on CO2 aided active ingredient co-precipitation with glycinin, a biodegradable protein matrix from edible soybean protein. Glycinin precipitates abundantly under isoelectric conditions and serves as the matrix within which the active substance is trapped during the precipitation process. The enzyme lipase from Candida rugosa was successfully co-precipitated into the protein pellet to prove the principle. It was shown that the lipase within the co-precipitate retained lipase and esterase activity under different pH conditions. In some cases the activity was even higher than the activity of crude lipase, possibly due to the protective role of the matrix protein. Due to the retained lipase activity and food-grade quality of the binary precipitate, it has potential of being used in the food or pharmaceutical industry. Additional quality of the binary precipitate is the potentially significantly reduced downstream processing due to the fact that no organic solvents or precipitants were used in the precipitation process. Biotechnol. Bioeng. 2007;98: 1209,1218. © 2007 Wiley Periodicals, Inc. [source]


EFFECT OF A SOYBEAN PRODUCT ON SERUM LIPID LEVELS IN FEMALE UNIVERSITY STUDENTS

CLINICAL AND EXPERIMENTAL PHARMACOLOGY AND PHYSIOLOGY, Issue 2004
Kyoko Takahashi
SUMMARY 1.,A dietary intervention study targeting female students by using cake containing soybean protein and isoflavone was conducted. Female students (n = 120) were divided into three Groups (A, 6.26 g of soybean protein and isoflavone at 50 mg/day; B, 1.36 g soybean protein and isoflavone 50 mg; and C, a wheat puff as placebo). Intervention period was 4 weeks. The ratio of hypercholesterol in each group indicated a high value; A: 25%, B: 17.9% and C: 24.4%. 2.,Total cholesterol as well as the rate of hypercholesterolemia decreased in Group A. The average total cholesterol significantly reduced (P < 0.001) from 242 ± 17 to 220 ± 25 mg/dL in Group A. 3.,Dietary intake of soy protein for 4 weeks could be effective in reducing CHD risk among Japanese female students with a high plasma cholesterol level. [source]


RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUM

JOURNAL OF TEXTURE STUDIES, Issue 5 2010
ANDRÉS L. MÁRQUEZ
ABSTRACT The objective of this work was to study the rheological behavior of water-in-oil-in-water (w/o/w) emulsions prepared with soybean milk and sunflower oil, with different calcium solutions as the internal aqueous phase, in order to evaluate them as a vegetable substitute of whipped dairy cream. The obtained systems exhibited a creamy texture, which was attributed to the swelling of w/o droplets because of the osmotic gradient generated by the inclusion of soluble salts in the internal aqueous phase. A secondary factor could be the flocculation of w/o droplets due to the interaction of released calcium with soybean proteins at the interface. Consequently, the increase of calcium chloride content produced emulsions with higher consistency. A pasteurization produced flocculation and coalescence of w/o droplets only at high calcium chloride content. These double emulsions could be a potential alternative to the whipped dairy cream, because of their texture, reduced fat content and calcium contribution. PRACTICAL APPLICATIONS This article deals with the formulation of novel calcium-fortified food emulsions prepared with soybean milk and sunflower oil. Because calcium needs to be isolated from soybean milk components (proteins and phospholipids), we proposed to include calcium salts in the internal aqueous phase of a water-in-oil-in-water (w/o/w) emulsion. The practical applications of this research could include the formulation of low lipid content emulsions and the isolation of a component which is incompatible with the continuous aqueous phase. Particularly, this work leads to the understanding of how the inclusion of calcium salts in the internal aqueous phase of a w/o/w emulsion prepared with soybean milk affects the rheology and microstructure of the system. The results led to the conclusion that these emulsions can work as a whipped dairy cream substitute with vegetal components, low lipid content and important calcium contribution. [source]


Effect of soybean proteins on gluten depolymerization during mixing and resting

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2008
Gabriela 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]


Effect of phytate-removal and deamidation of soybean proteins on calcium absorption in the in situ rats

BIOFACTORS, Issue 1-4 2004
Hitomi Kumagai
Abstract Soybean proteins were deamidated by cation-exchange resins after phytate, the inhibitor for calcium absorption from the small intestine, was removed in order to provide the enhancement function of calcium absorption to soybean proteins. About 92% of the phosphorus was removed from the soybean proteins by anion-exchange-resin treatment, indicating that most of the phytate was removed. About 70% of the acid amide was deamidated by cation-exchange-resin treatment, and phytate-removed and deamidated soybean proteins (PrDS) having high calcium binding properties were obtained. PrDS were hydrolyzed by digestive enzymes and their calcium-binding properties and the enhancement function of the calcium absorption from the small intestine of rats were examined. As a result, PrDS retained their high calcium binding properties even after hydrolysis by digestive enzymes. in situ experiments showed that PrDS and their hydrolysates enhanced the calcium absorption from the intestine. [source]


A New Frontier in Soy Bioactive Peptides that May Prevent Age-related Chronic Diseases

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 4 2005
Wenyi Wang
ABSTRACT During gastrointestinal digestion or food processing of proteins, small peptides can be released and may act as regulatory compounds with hormone-like activities. Numerous biologically active peptides (bioactive peptides) have been identified. Most bioactive peptides are derived from milk and dairy products, with the most common being angiotensin converting enzyme inhibitory peptides. Soybean protein and soybean derived peptides also play an important role in soybean physiological activities, particularly those related to the prevention of chronic diseases. However, the bioactive potential of soybean derived bioactive peptides is yet to be fully appreciated. After a general introduction of approaches and advances in bioactive peptides from food sources, this review focuses on bioactive peptides derived from soybean proteins and their physiological properties. Technological approaches to generate bioactive peptides, their isolation, purification, characterization, and quantification, and further application in food and drug design are also presented. Safety concerns, such as potential toxicity, allergenicity, and sensory aspect of these peptides are likewise discussed. [source]