Vegetable protein selected

Textured Soy Proteins. Textured vegetable proteins, primarily textured flours and concentrates (50% protein and 70% protein, dry basis, respectfully) are widely used in the processed meat industry to provide meat-like structure and reduce ingredient costs (3-6, 9-10). Available in a variety of sizes, shapes, colored or uncolored, flavored or unflavored, fortified or unfortified, textured soy proteins can resemble any basic meat ingredient. Beef, pork, seafood and poultry applications are possible 03, 4-7, 15, 19) Proper protein selection and hydration is critical to achieving superior finished product quality. Textured proteins have virtually no solubility and, thus, no ability to penetrate into whole muscle tissue Therefore, textured soy proteins are inherently restricted to coarse ground (e.g. sausage) or fine emulsion (e.g. weiners and bologna) products, and comminuted and reformed (i.e. restructured) meat products. None are used in whole muscle absorption or injection applications (2-4, 6, 11). 

Emulsifying Properties of Selected Vegetable Protein Sources... 

The chapters in this book were carefully selected to complement the existing information on plant proteins by focusing on the A, B, C s applications in new and traditional foods, biological effects of all-vegetable protein diets on humans, and composition and chemistry of some lesser-known sources of protein... 

Baked goods are the oldest known compounded foods made by mankind. Each ingredient is selected for one or more specific purposes based on contribution to functionality and compatibility, and on relative cost. Bakery products formulators are receptive to new ideas, and vegetable proteins (primarily flours and concentrates) have been well-accepted when they show a cost advantage, for example, soy flours as replacements for dried nonfat milk solids and dried eggs. 

Proteins occur in animal as well as vegetable products in important quantities. In the developed countries, people obtain much of their protein from animal products. In other parts of the world, the major portion of dietary protein is derived from plant products. Many plant proteins are deficient in one or more of the essential amino acids. The protein content of some selected foods is listed in Table 3-1. 

Based on also our result [14], the ATP-binding cassette (ABC) transporter might be a promising transmembrane protein to determine the responsibility for the MDR reversal of cancers by selected flavonoids and carotenoids, which are abundantly contained in daily various vegetables and fruits including also paprika. 

IPC-MS/MS was used to quantify heterocyclic aromatic amines in meat-based infant foods [30], The separation of biogenic amines was chemometrically optimized when they were determined in wines [31] a sensitive and selective method to determine 12 biogenic amines regardless of the characteristics of the vegetal food matrix was successfully validated [32], Determination of soybean proteins in commercial products was performed by fast IPC using an elution gradient and acetic acid as the IPR [33],... 

---