Soy-milk Proteins

The addition of sugar required a different formulation for MCSM from the proportions stipulated by the commodity specification (11). Also, in lieu of the usual procedure of mixing commodities in a given proportion to formulate corn-soy-milk, protein and fat percentage levels of MCSM were set identically to those specified for CC. Cornmeal, defatted soy flour and soy oil proportions were then adjusted by computer to meet these constraints. The vitamin premix provided the antioxidants B.H.A. and B.H.T., each at a level of 0.0022 percent (11) in both blends. 

In order to determine whether the disulfide polymerization of heated soy milk protein occurs through the first or second mechanism, it is necessary to measure the disulfide and -SH content of... 

Figure 2. Effect of the concentration of N-ethylmaleimide (NEMI) or sodium p-chloromercuribenzoate (PCMB) addea to heated soy milk (100°C, 20 min) before drying on the insolubilization of the soy milk protein after drying (3).

Since part of the insolubilization of heated soy milk protein during drying occurs through the sulfhydryl/disulfide bond interchange reaction, experiments were carried out so as to distinguish... 

Figure 4. Effect of added mercaptoethanol and Na,SO3 on the insolubilization of soy milk proteins after drying (2).

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

Phosphates, which react with calcium to reduce the calcium ion activity, assist in stabilizing calcium-sensitive proteins, eg caseinate and soy proteinate, during processing. Phosphates also react with milk proteins. The extent of the reaction depends upon chain length. Casein precipitates upon addition of pyrophosphates, whereas whey proteins do not. Longer-chain polyphosphates cause the precipitation of both casein and whey proteins. These reactions are complex and not fully understood. Functions of phosphates in different types of dairy substitutes are summarized in Table 9 (see also Food additives). 

GARDNER c D, NEWELL K A, CHERiN R and HASKELL w L (2001) The effect of soy protein with or without isoflavones relative to milk protein on plasma lipids in hypercholesterolemic postmenopausal women. dm J Clin Nutr. 73 (4) 728-35. 

Phillips, S. M., Tang, J. E., and Moore, D. R. (2009). The role of milk- and soy-based protein in support of muscle protein synthesis and muscle protein accretion in young and elderly persons. /. Am. Coll. Nutr. 28, 343-354. 

Herbal products used for the relief of menopausal symptoms are purported to act by a number of different mechanisms. Phytoestrogens are plant sterols that are structurally similar to human and animal estrogen. Soy protein is a common source of phytoestrogens and can be found in products such as tofu, soy milk, soy flour, and tempeh. Various studies have demonstrated conflicting results as to the efficacy of... 

Law 480 blends corn-soy and corn-soy-milk, with respect to protein quality by animal assay, organoleptic quality and storage... 

We have demonstrated that addition of lysine to soy protein causes a significant increase of serum cholesterol and development of atherosclerosis. Another approach to this question was to feed three proteins of animal origin that contained almost identical amounts of lysine but different amounts of arginine. We used fish protein (lysine, 6.81 arginine, 4.74 L/A ratio, 1.44), casein (lysine, 6.91 arginine, 3.65 L/A ratio, 1.89), and milk protein (lysine, 6.61 arginine, 2.71 L/A ratio, 2.44) (14). The proteins... 

An analysis of competing products and potential substitutes revealed that morama products will potentially compete with a number of other, well-established products and brands that are already commercialized. These include soy-based products such as soy milk, soybean oil, and high protein soy flour. The direct implication of this is that for morama bean products to compete on price directly with the competing products, it will need to do so based on the health benefits or other novelty value identified by the current Marama II FP-6 project consortium. Without these, it may prove to be very challenging to the feasibility of these products. 

In contrast, the whey proteins are relatively small globular proteins. a-Lactalbumin represents about 20 % of the protein content of bovine whey (3.5 % of total bovine milk protein), and it is the principal protein in human milk (Brew and Grobler, 1992). Nanotube assembly has been discovered in some solutions containing a hydrolysed derivative of this protein. And it appears that the a-lactalbumin nanotube is unique in the sense that it is the only artificial nanotube that has so far been made from a food protein (Graveland-Bikker et al., 2004 Graveland-Bikker and de Kruif, 2006). As for p-lactoglobulin, it has the capacity under certain specific conditions to form nano-fibres in aqueous media (as can various other globular food proteins, such as ovalbumin, soy proteins, and bovine serum albumin) (van der Linden, 2006 Nicolai, 2007). 

GC Volatile Comparison. It can be seen from Table III that certain volatiles were only observed in specific protein sources. For example, Peak 2 was only present in milk protein sources (WPC and SC) while Peak 3 was evident in soy protein sources (DSF and... 

---