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Soybean Varieties (soybean + variety)
Selected AbstractsPHYSICOCHEMICAL CHARACTERISTICS OF SOFT TOFU FORMULATED FROM SELECTED SOYBEAN VARIETIES1JOURNAL OF FOOD QUALITY, Issue 4 2002K.A. KHATIB Currently, hundreds of soybean varieties with a wide range of quality attributes are available. The majority of these soybean varieties have not been evaluated for their quality in soymilk and tofu. In this research, tofu was prepared using the hot ground method by coagulating soymilk from four soybean varieties (Macon, Saturn, OHIOFG1 and OHIOFG2) with calcium sulfate dihydrate. Soybean variety significantly affected yield, held water, color parameters, viscosity, storage modulus, and textural properties of tofu cakes. Soymilk with higher pH, viscosity, and protein produced tofu with higher protein, water held, and yield. Varietal differences should be considered in selecting soybeans for tofu production. Macon soybeans produced the best tofu with regards to quality attributes. [source] Characterization and differentiation of diverse transgenic and nontransgenic soybean varieties from CE protein profilesELECTROPHORESIS, Issue 13 2007Carmen García-Ruiz Abstract Nowadays, soybeans are commercialized in a wide variety of colors and tones. Moreover, some pigmented seeds are being commercialized as soybeans while, on other occasions, these seeds are labeled as mung beans, azuki beans or soybean frijoles generating confusion on their identity. In this work, CE has been applied for the first time for the characterization and differentiation of different pigmented beans commercialized as soybeans. Other seeds commercialized as azuki, mung green soybeans or soybean frijoles were also analyzed. Borate buffer (at pH,8.5) containing 20% v/v ACN was used as the separation media and solution containing ACN/water (75:25 v/v) with 0.3% v/v acetic acid was used to solubilize the proteins from the samples. A 50,cm bare fused-silica capillary was employed for obtaining adequate separations in about 12,min. The CE protein pattern observed for yellow soybeans was different from that corresponding to green and red soybeans. The seeds commercialized as black soybean presented electropherograms identical or similar to those yielded by the yellow seeds with the exception of the sample labeled as black soybeans frijoles that presented a totally different pattern. In addition, CE protein profiles obtained for azuki and mung green soybeans were very similar to those corresponding to red soybeans and green soybeans, respectively. Finally, the CE method was also applied to differentiate transgenic and nontransgenic soybean varieties. Discriminant analysis, using several protein peak areas as variable, was used to successfully classify these samples. [source] PHYSICOCHEMICAL CHARACTERISTICS OF SOFT TOFU FORMULATED FROM SELECTED SOYBEAN VARIETIES1JOURNAL OF FOOD QUALITY, Issue 4 2002K.A. KHATIB Currently, hundreds of soybean varieties with a wide range of quality attributes are available. The majority of these soybean varieties have not been evaluated for their quality in soymilk and tofu. In this research, tofu was prepared using the hot ground method by coagulating soymilk from four soybean varieties (Macon, Saturn, OHIOFG1 and OHIOFG2) with calcium sulfate dihydrate. Soybean variety significantly affected yield, held water, color parameters, viscosity, storage modulus, and textural properties of tofu cakes. Soymilk with higher pH, viscosity, and protein produced tofu with higher protein, water held, and yield. Varietal differences should be considered in selecting soybeans for tofu production. Macon soybeans produced the best tofu with regards to quality attributes. [source] Chemical Characteristics of Low-Fat Soymilk Prepared by Low-Speed Centrifugal Fractionation of the Raw SoymilkJOURNAL OF FOOD SCIENCE, Issue 5 2010Zhi-Sheng Liu Abstract:, Large oil,protein particles (2 to 60 ,m) were found in raw soymilk (or water extract of soybean), which was prepared in specific conditions. The large particles could be separated by sedimentation by centrifuging raw soymilk for 5 to 30 min at a low gravitational force ranging from 96 to 2410 ×,g. Chemical analysis showed that 80% to 90% of the total lipids and 30% to 40% of the total proteins were located in the precipitated fraction. The supernatant fraction had a dramatically higher protein-to-lipid ratio than the whole soymilk. The ratio of 11S/7S proteins and the ratio of 11S acidic/basic subunits were significantly (P,< 0.05) higher in the precipitate than that either in the whole soymilk or in the supernatant. Besides centrifuging conditions, other factors, including soymilk concentration, grinding method, soybean variety, and soybean storage, also significantly (P,< 0.05) affected the centrifugal fractionation. This study showed that low-speed centrifugation facilitated the separation of oil-protein particles from raw soymilk, and can be used as an innovative method for preparing low-fat soymilk and 11S protein-enriched ingredients. The findings also increased our understanding of the association or aggregation between proteins and lipids in raw soymilk after grinding. Practical Application:, Soymilk has become a popular beverage in the Western world due to its health benefits. Consumer demands for low-fat and organic foods have been increasing in the recent years. Currently, there are no alternative methods for manufacturing low-fat soymilk from whole soybeans. We found that most, if not all, of lipids in the raw soymilk were located in large particles, which could be separated by low-speed centrifugation. This centrifugal fractionation was investigated by varying processing parameters, soybean varieties, and soybean storage conditions. The approach has potential to be used for manufacturing low-fat soymilk. This study also has increased our understanding of the interactions between lipid and protein in raw soymilk. [source] Economic analysis of different options in integrated pest and soil fertility management in maize systems of Western KenyaAGRICULTURAL ECONOMICS, Issue 5 2010Hugo De Groote Abstract The major biotic constraints to the production of maize, the major staple food in Western Kenya, are field pests such as,Striga,and stem borers, and low soil fertility. To counter these constraints, new cropping systems have been developed, including "push-pull," rotations with promiscuous soybean varieties and green manure crops, and imidazolinone resistant- (IR-) maize. To analyze the technical and economic performance of these technologies, both with and without fertilizer, on-farm researcher-managed long-term trials were implemented over six seasons in two sites each in Vihiga and Siaya districts of Western Kenya. The economic results, based on marginal analysis using a multioutput, multiperiod model, show that the new cropping systems with fodder intercropping (push-pull) or soybean rotations were highly profitable. Push-pull is more profitable but requires a relatively high initial investment cost. Green manure rotation, IR-maize, and fertilizer all increased yields, but these investments were generally not justified by their increased revenue. We argue that research on rotation and cropping systems to tackle pest and soil fertility problems in Africa deserve more attention. This will require increased collaboration between agronomists and economists to set up long-term experiments with new cropping systems to develop proper economic models. [source] TEXTURAL CHARACTERIZATION OF SOY-BASED YOGURT BY THE VANE METHODJOURNAL OF TEXTURE STUDIES, Issue 2 2002IGOR V. KOVALENKO ABSTRACT The vane method was applied to evaluate failure characteristics of soy-based yogurts prepared from five soybean varieties at Brix values of 6, 8, and 10°. Yield stress, yield strain, and water-holding capacity were compared. Yield stress values ranging from 133 to 420 Pa at 2.5% protein and 498 to 1171 Pa at 4.0% protein were dependent on soybean variety and increased with increasing protein concentration. The average yield strain of samples was not affected by protein or variety. Compared to commercial dairy yogurt, soy yogurt had 132 to 445% higher yield stress at similar protein content, and was less deformable based on yield strain measurements. Water-holding capacity of soy yogurts was variety dependent, although this dependence was less pronounced at higher protein concentrations. The vane method may be effectively used as a rapid and inexpensive technique for detecting textural differences of soy-based yogurts. [source] Effects of elevated ozone on photosynthesis and stomatal conductance of two soybean varieties: a case study to assess impacts of one component of predicted global climate changePLANT BIOLOGY, Issue 2009E. Singh Abstract Global climatic change scenarios predict a significant increase in future tropospheric ozone (O3) concentrations. The present investigation was done to assess the effects of elevated O3 (70 and 100 ppb) on electron transport, carbon fixation, stomatal conductance and pigment concentrations in two tropical soybean (Glycine max L.) varieties, PK 472 and Bragg. Plants were exposed to O3 for 4 h·day,1 from 10:00 to 14:00 from germination to maturity. Photosynthesis of both varieties were adversely affected, but the reduction was higher in PK 472 than Bragg. A comparison of chlorophyll a fluorescence kinetics with carbon fixation suggested greater sensitivity of dark reactions than light reactions of photosynthesis to O3 stress. The O3 -induced uncoupling between photosynthesis and stomatal conductance in PK 472 suggests the reduction in photosynthesis may be attributed to a factor other than reduced stomatal conductance. An increase in internal CO2 concentration in both O3 -treated soybean varieties compared suggests that the reduction in photosynthesis was due to damage to the photosynthetic apparatus, leading to accumulation of internal CO2 and stomatal closure. The adverse impact of O3 stress increased at higher O3 concentrations in both soybean varieties leading to large reductions in photosynthesis. This study suggests that O3 -induced reductions in photosynthesis in tropical and temperate varieties are similar. [source] Chemical Characteristics of Low-Fat Soymilk Prepared by Low-Speed Centrifugal Fractionation of the Raw SoymilkJOURNAL OF FOOD SCIENCE, Issue 5 2010Zhi-Sheng Liu Abstract:, Large oil,protein particles (2 to 60 ,m) were found in raw soymilk (or water extract of soybean), which was prepared in specific conditions. The large particles could be separated by sedimentation by centrifuging raw soymilk for 5 to 30 min at a low gravitational force ranging from 96 to 2410 ×,g. Chemical analysis showed that 80% to 90% of the total lipids and 30% to 40% of the total proteins were located in the precipitated fraction. The supernatant fraction had a dramatically higher protein-to-lipid ratio than the whole soymilk. The ratio of 11S/7S proteins and the ratio of 11S acidic/basic subunits were significantly (P,< 0.05) higher in the precipitate than that either in the whole soymilk or in the supernatant. Besides centrifuging conditions, other factors, including soymilk concentration, grinding method, soybean variety, and soybean storage, also significantly (P,< 0.05) affected the centrifugal fractionation. This study showed that low-speed centrifugation facilitated the separation of oil-protein particles from raw soymilk, and can be used as an innovative method for preparing low-fat soymilk and 11S protein-enriched ingredients. The findings also increased our understanding of the association or aggregation between proteins and lipids in raw soymilk after grinding. Practical Application:, Soymilk has become a popular beverage in the Western world due to its health benefits. Consumer demands for low-fat and organic foods have been increasing in the recent years. Currently, there are no alternative methods for manufacturing low-fat soymilk from whole soybeans. We found that most, if not all, of lipids in the raw soymilk were located in large particles, which could be separated by low-speed centrifugation. This centrifugal fractionation was investigated by varying processing parameters, soybean varieties, and soybean storage conditions. The approach has potential to be used for manufacturing low-fat soymilk. This study also has increased our understanding of the interactions between lipid and protein in raw soymilk. [source] A Soybean Cultivar Lacking Lipoxygenase 2 and 3 Has Similar Calcium Bioavailability to a Commercial Variety Despite Higher Calcium Absorption InhibitorsJOURNAL OF FOOD SCIENCE, Issue 3 2008H.S.D. Martino ABSTRACT:, The aim of this study was to evaluate calcium bioavailability of a new soybean variety without 2 lipoxygenases with better taste and flavor than a commercial variety containing all 3 isozymes. Using the femur 45Ca uptake method, calcium absorption from a new Brazilian variety, UFV-116, was compared to a common Brazilian variety, OCEPAR 19. Male Sprague,Dawley growing rats weighing 150 to 170 g (10/group) received test meals of whole fat soy flour prepared from UFV-116 or OCEPAR-19 seeds labeled with 10 ,Ci of 45Ca. Femurs were removed after 48 h for determination of 45Ca uptake. Calcium fractional absorption was equivalent between the 2 varieties. The higher oxalate:calcium molar ratio and the higher content of oxalate and phytate (P < 0.05) found in the UFV-116 variety did not affect calcium absorption. Therefore, the new variety is a comparable source of high bioavailable calcium. [source] TEXTURAL CHARACTERIZATION OF SOY-BASED YOGURT BY THE VANE METHODJOURNAL OF TEXTURE STUDIES, Issue 2 2002IGOR V. KOVALENKO ABSTRACT The vane method was applied to evaluate failure characteristics of soy-based yogurts prepared from five soybean varieties at Brix values of 6, 8, and 10°. Yield stress, yield strain, and water-holding capacity were compared. Yield stress values ranging from 133 to 420 Pa at 2.5% protein and 498 to 1171 Pa at 4.0% protein were dependent on soybean variety and increased with increasing protein concentration. The average yield strain of samples was not affected by protein or variety. Compared to commercial dairy yogurt, soy yogurt had 132 to 445% higher yield stress at similar protein content, and was less deformable based on yield strain measurements. Water-holding capacity of soy yogurts was variety dependent, although this dependence was less pronounced at higher protein concentrations. The vane method may be effectively used as a rapid and inexpensive technique for detecting textural differences of soy-based yogurts. [source] Reversed-phase high-performance liquid chromatographic, size exclusion chromatographic and polyacrylamide gel electrophoretic studies of glycinin: evidence for molecular species and their association,dissociationBIOMEDICAL CHROMATOGRAPHY, Issue 12 2007Ravi Bhushan Abstract Isolation and purification of glycinin and its molecular species from an Indian soybean variety (JS-335) was achieved using polyacrylamide gel electrophoresis (PAGE), size exclusion chromatography (SEC) and reversed-phase high-performance liquid chromatography (RP-HPLC). Glycinin was found to have two molecular species (glycinin I and II), and only glycinin I underwent reversible dissociation,association system into , and , species. Glycinin I and II were not found to constitute a dissociation,association system. Glycinin II also did not dissociate under varying conditions of time, pH and ionic strength of buffer. Various species so dissociated were isolated, purified and characterized. Copyright © 2007 John Wiley & Sons, Ltd. [source] | |||||||||||||