Cotyledon fiber

Lo, G.S. T.G. Cole. Soy cotyledon fiber products reduce plasma lipids. Atherosclerosis 1990, 82, 59-67. 

Other soy protein products include dried soy milk and tofu (see the Chapter Food Use of Whole Soybeans), as well as mixtures of SF, SPC, or SPI with milk or egg protein, gelatin, or other components for specific functional applications. Extruder-texturized fburs and concentrates and spun fiber isolates, which resemble meat in appearance, may be made at the point of use but usually are supplied in bulk from strategically located production facilities. Edible co-products of soy protein ingredient manufacture include the hulls and the cotyledon fiber (cell walls) from SPI or soymilk production. The extract by-product from SPC may be used as the feedstock for isolating isoflavones. 

Two types of edible fiber co-products are produced from soybean processing operations—soy hulls (seed pericarp) and soy cotyledon fiber (cotyledon cell walls). Dietary fiber is becoming increasingly recognized as important to good intestinal health. 

Grain legumes have also been processed into refined starch (10,11) and protein isolates (12,13,14) by procedures derived from the traditional corn starch and soybean protein industries (15). However, comparative data on product yields, composition and losses have not been published. A commercial plant for the wet processing of field pea into refined starch, protein isolate and refined fiber has been established in Western Canada. Little is known about the characteristics of the protein isolate or refined fiber product. Water-washed starch prepared from the air-classified starch fractions of field pea (16,17) and fababean (6) have been investigated for certain physico-chemical and pasting properties. Reichert (18) isolated the cell wall material from soaked field pea cotyledons and determined its fiber composition and water absorption capacity. In addition, the effects of drying techniques on the characteristics of pea protein Isolates have been determined (14). 

Soybean cotyledons -source of dietary fiber [DIETARY FIBER] (Vol 8)... 

In legume seeds such as SB, the main constituents of dietary fiber are cellulose, hemicelluloses, pectins, and glycoproteins or proteoglycans, found in the parenchymal cells of the cotyledons (Selvendran et al., 1987). The main fiber components of... 

Structural polysaccharides, also referred to as nonstarch polysaccharides (NSP), in SB are diverse, and some have complex structures. Total NSP concentration is the sum of water-insoluble and water-soluble NSP fractions. Nonstarch polysaccharides also can be divided into cellulosic and noncellulosic polysaccharides. The noncel-lulosic polysaccharides consist of a variety of monosaccharides (arabinose, galactose, glucose, mannose, xylose, and uronic acids Table 9.3) that are arranged in complex combinations. As the difference in fiber fractions between SBM and SH (Table 9.2) indicates, the NSP composition is rather different in SB cotyledons compared to SH. Purified SB cotyledon cell walls contain approximately 73% NSP, and small amounts of noncarbohydrate matter consisting of protein, minerals, and phenolics (BriUouet Carre, 1983). 

The cotyledon co-product is processed, dried, and sold as a dietary fiber in competition with other sources such as a-cellulose, psyllium seed, guar gum, locust bean gum, pectin, and wheat, corn, and oat brans. Manufacturer s specifications for a domestic product include 75% (mfb) dietary fiber (65% noncellulosic polysaccharides and 10% cellulosic), 12% moisture, 0.2% fat, and 4.5% (as is) ash. 

Our m.ajor food, fiber, wood and ornamental plants belong to two main classes - the gymnosperms, represented mainly by the narrow-leaved, evergreen trees and angiosperms, usually broad-leaved, flowering plants. Angiosperms are divided into two subclasses the monocotyledons, which have an embryo with one cotyledon, and the dicotyledons, which have an embryo with two cotyledons. Dicots or C3 plants have different photosynthetic pathways as contrasted with monocots or C4 plants. We are utilizing a common monocot, corn, and two dicots, bean and hibiscus. 

P. are starch granules that are deposited in the cotyledons of different pea species as reserve polysaccharide, together with oligosaccharides and proteins. Industrial or pilot-plant products, obtained by ->wet milling and raffination from either Pisum sativum convar. sativum L. (smooth pea) or Pisum sativum convar. medullae ALEE (wrinkled pea). The first one contains 47-54% starch, 5-7% oligosaccharides, 21-34% protein and fiber, the second contains 30-37% starch, 25-36% protein, oligosaccharides and fiber. 

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