Soybean components

Zhou, J. R., Yu, L., Zhong, Y, Nassr, R. L., Franke, A. A., Gaston, S. M., and Blackburn, G. L. 2002. Inhibition of orthotopic growth and metastasis of androgen-sensitive human prostate tumors in mice by bioactive soybean components. Prostate 53 143-53. 

Liu, K. Chemistry and nutritional value of soybean components. Soybeans—Chemistry, Technology, and Utilization A Chapman Hall Food Science Book. Aspen Publishers, Inc. Gaithersburg, MD, 1991. 

Hendrick, S. et al.. Are saponins and/or other soybean components responsible for hypocholesterolemic effects of soybean foods Presented at Third International Symposium on the Role of Soy in Preventing and Treating Chronic Disease, Washington, DC, October 31-November 3,1999. 

Because of the zwitterion formation, mutual buffering action, and the presence of strongly acid components, soybean phosphoHpids have an overall pH of about 6.6 and react as slightly acidic in dispersions-in-water or in solutions-in-solvents. Further acidification brings soybean phosphoHpids to an overall isoelectric point of about pH 3.5. The alcohol-soluble fraction tends to favor oil-in-water emulsions and the alcohol-insoluble phosphoHpids tend to promote water-in-oil emulsions. 

Solvent Extraction. Extraction processes, used for separating one substance from another, are commonly employed in the pharmaceutical and food processing industries. Oilseed extraction is the most widely used extraction process on the basis of tons processed. Extraction-grade hexane is the solvent used to extract soybeans, cottonseed, com, peanuts, and other oilseeds to produce edible oils and meal used for animal feed supplements. Tight specifications require a narrow distillation range to minimize solvent losses as well as an extremely low benzene content. The specification also has a composition requirement, which is very unusual for a hydrocarbon, where the different components of the solvent must be present within certain ranges (see Exthaction). 

Cheese. The evolution of imitation cheese has come from the substitution of milk components ia the development of filled and nondairy cheese and development of a synthetic cheese based on the Chinese food sufu, a form of tofu, which is based on soybean curd. 

Meyer D.L., Jadhao A.G., Kiclite R., et al. (1997). Differential labelling of primary olfactory system sub-components by soybean agglutinin binding and NADOH-D histochemistry in the frog Pipa. Brain Res 762, 275-280. 

By the nature of the process by which olive oil is extracted from the olive, the oil is susceptible to contamination. The high price associated with olive oil of the highest purity— extra virgin olive oil — also leads to falsification by unscrupulous vendors who blend with less costly oils such as com, peanut, and soybean oil. Various analytical techniques have been devised to authenticate the purity of olive oil by detecting certain oil components. 

One of numerous examples of LOX-catalyzed cooxidation reactions is the oxidation and demethylation of amino derivatives of aromatic compounds. Oxidation of such compounds as 4-aminobiphenyl, a component of tobacco smoke, phenothiazine tranquillizers, and others is supposed to be the origin of their damaging effects including reproductive toxicity. Thus, LOX-catalyzed cooxidation of phenothiazine derivatives with hydrogen peroxide resulted in the formation of cation radicals [40]. Soybean LOX and human term placenta LOX catalyzed the free radical-mediated cooxidation of 4-aminobiphenyl to toxic intermediates [41]. It has been suggested that demethylation of aminopyrine by soybean LOX is mediated by the cation radicals and neutral radicals [42]. Similarly, soybean and human term placenta LOXs catalyzed N-demethylation of phenothiazines [43] and derivatives of A,A-dimethylaniline [44] and the formation of glutathione conjugate from ethacrynic acid and p-aminophenol [45,46],... 

Flavor is one of the major characteristics that restricts the use of legume flours and proteins in foods. Processing of soybeans, peas and other legumes often results in a wide variety of volatile compounds that contribute flavor notes, such as grassy, beany and rancid flavors. Many of the objectionable flavors come from oxidative deterioration of the unsaturated lipids. The lipoxygenase-catalyzed conversion of unsaturated fatty acids to hydroperoxides, followed by their degradation to volatile and non-volatile compounds, has been identified as one of the important sources of flavor and aroma components of fruits and vegetables. An enzyme-active system, such as raw pea flour, may have most of the necessary enzymes to produce short chain carbonyl compounds. 

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