Soybean development

Figure I. Iron-efficient Hawkeye (left) and iron-inefficient T203 soybean (right) grown together on an alkaline soil (pH 7.5). Only T203 soybean developed iron deficiency.

Use of Iron from Fe3+ Phosphate. Iron phosphate precipitate was used by iron-efficient soybeans when Fe3+ was reduced to Fe2+ (19). The Fe2+ was detected in solution as Fe2+ ferrozine [Fe2+3-(2-pyridyl)-5,6-bis(4-phenylsulfonic acid)-1,2,4, trizine]. The iron-inefficient soybeans developed iron chlorosis because they did not reduce Fe3+ to Fe2+, and they could not use the iron from Fe3+ phosphate. 

Kim et al. (2006) reported changes in soybean composition, such as protein, lipid, free sugars, isoflavones, and saponins during soybean development and maturation in two Korean soybean cultivars. As soybean seed matured, total soy saponin concentration constantly decreased. The ratio of total isoflavone to total soyasaponin in the developing soybean increased from 0.06 to 1.31. Total soy saponin content was negatively correlated with isoflavone content. 

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

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. 

Figure 10.14 Schematic representation of the SFSPE/SFC set-up developed by Murugaverl and Vooi hees (67). Reprinted from Journal of Microcolumn Separation, 3, B. Mumgaverl and K. J. Vooi hees, On-line supercritical fluid exti aaion/chromatography system for ti ace analysis of pesticides in soybean oil and rendered fats , pp. 11-16, 1991, with permission from John Wiley and Sons, Inc.

A slant of S. antibioticus ATCC 11891 was cultivated on agar under controlled conditions in order to develop spores for the purpose of inoculating a nutrient medium having the following composition 20 g Cerelose (dextrose hydrate), 15 g soybean meal, 5 g distillers solubles, 10 g cornmeal, and tap water, in a sufficient amount for a 1,000-ml solution, adjusted to pH 7.0 to 7.2 with potassium hydroxide. 

The raw materials for the manufacture of soap, the alkali salts of saturated and unsaturated C10-C20 carboxylic acids, are natural fats and fatty oils, especially tallow oil and other animal fats (lard), coconut oil, palm kernel oil, peanut oil, and even olive oil. In addition, the tall oil fatty acids, which are obtained in the kraft pulping process, are used for soap production. A typical formulation of fats for the manufacture of soap contains 80-90% tallow oil and 10-20% coconut oil [2]. For the manufacture of soft soaps, the potassium salts of fatty acids are used, as are linseed oil, soybean oil, and cottonseed oil acids. High-quality soap can only be produced by high-quality fats, independent of the soap being produced by saponification of the natural fat with caustic soda solution or by neutralization of distilled fatty acids, obtained by hydrolysis of fats, with soda or caustic soda solutions. Fatty acids produced by paraffin wax oxidation are of inferior quality due to a high content of unwanted byproducts. Therefore in industrially developed countries these fatty acids are not used for the manufacture of soap. This now seems to be true as well for the developing countries. 

An environmental protocol has been developed to assess the significance of newly discovered hazardous substances that might enter soil, water, and the food chain. Using established laboratory procedures and C-labeled 2,3,7,8-tetra-chlorodibenzo-p-dioxin (TCDD), gas chromatography, and mass spectrometry, we determined mobility of TCDD by soil TLC in five soils, rate and amount of plant uptake in oats and soybeans, photodecomposition rate and nature of the products, persistence in two soils at 1,10, and 100 ppm, and metabolism rate in soils. We found that TCDD is immobile in soils, not readily taken up by plants, subject to photodecomposition, persistent in soils, and slowly degraded in soils to polar metabolites. Subsequent studies revealed that the environmental contamination by TCDD is extremely small and not detectable in biological samples. 

As world supplies of petroleum are depleted, and as the Earth s population steadily increases, society will be forced to develop more efficient ways to make fertilizer. Genetic engineering offers a promising solution. There is a remarkable bacterium that lives in the roots of leguminous plants such as soybeans, peas, and peanuts. This organism can convert molecular nitrogen into ammonia. The plant and the bacterium have a... 

We therefore developed an ELISA for the detection of soybean protein in processed foods using polyclonal antibodies raised against p34 as a soybean marker protein and using a specific extraction buffer (Morishita et ah, 2008). The p34 protein, originally characterized as an oil... 

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