Soybeans, polysaccharides

O-Methyl-L-fucose occurs as a constituent of plum-leaf polysaccharides,23 linseed mucilage,24 soybean polysaccharides,25 and gum tragacanth.26... 

GlcA-(l— 4)-l-Fuc was isolated from partial, acid hydrolyzates of soybean polysaccharide,134 the pectin of leaves of Tussilago,135 and tragacanthic acid,136 and a-L-Fuc-(l— 2)-D-Xyl was obtained from soybean polysaccharide.25... 

Nakamura, A. H. Furuta H. Maeda Y. Nagamatsu A. Yoshimoto. The structure of soluble soybean polysaccharide. Hydrocolloids-Part 1 K. Nishinari, Ed. Elsevier Science New York, NY, 2000, pp. 235-241. 

Soluble soybean polysaccharide (SSP) is extracted from a variety of sources including... 

Maeda, H., 2000. Soluble soybean polysaccharide. In Phillips, G.O., Williams, P.A. (eds.) Handbook of Hydro colloids. Woodhead Publishing Limited, Cambridge, England, pp. 309-320. 

Furuta, H., Maeda, H., 1999. Rheological properties of water-soluble soybean polysaccharides extacted under weak acidic conditions. Food Hydrocolloids 13, 267-274. 

Minemoto, Y, Fang, X., Hakamata, K., Watanabe, Y, Adachi, S Kometani, T., Matsuno, R., 2002b. Oxidation of linoleic acid encapsulated with soluble soybean polysaccharide by spray-drying. Biosci. Biotechnol. Biochem. 66 1829-1834. 

Treatment of an extracellular polysaccharide of Rhizobium japonicum (an important factor for nitrogen-fixing symbiosis between bacteria and soybeans) with liquid HF (—40°, 30 min) gave mono- and oligo-saccharides involving 0- -D-glucopyranosyl-( 1 - 3)-C>-(4-0-acetyl-a-D-galactopyrano-syluronic acid)-(l— 3)-D-mannose and its 1-fluoride. 

Tingey et found an increase in reducing sugars soon after the exposure of soybean plants to ozone. In experiments with ponderosa pine. Miller et found that the polysaccharide content of both... 

Figure 7.18 Protein-polysaccharide interactions in emulsions subjected to high pressure treatment (HPT). Influence of pH on average effective particle diameter d43 determined by static light scattering (Malvern Mastersizer) in emulsions (20 vol% soybean oil, 0.5 wt% p-lactoglobulin) prepared with untreated protein (open symbols) and high-pressure-treated (800 MPa for 30 min filled symbols) protein in the absence (O, ) and presence (A, ) of 0.5 wt% pectin. Reproduced from Dickinson and James (2000) with permission.

Estimate the Kihio values (Eq. 10-4) of the two compounds partitioning to the soybean leaves and roots and compare these values with the experimentally determined BAFt values given above. How important are materials contributing to the plant biomass other than the lipids (i.e., proteins, polysaccharides, water) with respect to the accumulation of the two compounds in soybean Use Table 10.2 and Appendix C for solving this problem. 

Non-dairy creams (cream alternatives) are O/W emulsions stabilized by milk proteins. A relatively thick adsorption layer provides stability, mostly by steric stabilization and partly by electrostatic stabilization [829]. Figure 13.3 shows an example of a soybean-oil and milk-protein emulsion stabilized by fat globules and protein membranes. Stabilizers, such as hydrocolloid polysaccharides, are added to increase the continuous phase viscosity and reduce the extent of creaming. They must be stable enough to have a useful shelf-life but de-stabilize in a specific way when they are... 

Foods are always a multicomponent physical system, so interactions between components are more significant than the chemical and physical properties of components. Food structures are mainly arranged by noncovalent, nonspecific interactions of proteins and polysaccharides in an aqueous medium. For instance, the most studied structural food macromolecules are soybean proteins, gluten, milk proteins, and starch. But despite detailed knowledge about individual components, the control of dough and milk system functionality remains empirical (but see Chapters 19 and 20). 

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