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Soybeans proteins

The mmen is not functional at birth and milk is shunted to the abomasum. One to two weeks after birth, the neonate consumes soHd food if offered. A calf or lamb that is nursing tends to nibble the mother s feed. An alternative method of raising the neonate is to remove it from its mother at a very young age, <1 week. A common example of an early weaning situation is the dairy calf that is removed from the cow soon after birth so that the cow s milk supply might be devoted entirely to production. In this instance, the neonate requires complete dietary supplementation with milk replacer. Sources of milk replacer protein have traditionally included milk protein but may also include soybean proteins, fish protein concentrates, field bean proteins, pea protein concentrates, and yeast protein (4). Information on the digestibiUty of some of these protein sources is available (4). [Pg.157]

The sulfur amino acid content of soy protein can be enhanced by preparing plasteins from soy protein hydrolysate and sources of methionine or cystine, such as ovalbumin hydrolysate (plastein AB), wool keratin hydrolysate (plastein AC), or L-methionine ethyl ester [3082-77-7] (alkaU saponified plastein) (153). Typical PER values for a 1 2 mixture of plastein AC and soybean, and a 1 3 mixture of alkah-saponified plastein and soybean protein, were 2.86 and 3.38, respectively, as compared with 1.28 for the soy protein hydrolysate and 2.40 for casein. [Pg.471]

The edible oilseed protein industry is comparatively small and is restricted to peanut and soybean proteins. One company manufactures partially defatted peanut flours made by hydraulic pressing. The products contain 40—42% protein. Production estimates for edible soybean proteins in the United States in 1993—1994 (56) and wholesale prices as of November 1995 are given in Table 15. [Pg.300]

Table 17. Compositions of Soybean Protein Products and Their Uses, wt %... Table 17. Compositions of Soybean Protein Products and Their Uses, wt %...
Use of some oilseed proteins in foods is limited by flavor, color, and flatus effects. Raw soybeans, for example, taste grassy, beany, and bitter. Even after processing, residues of these flavors may limit the amounts of soybean proteins that can be added to a given food (87). The use of cottonseed and sunflower seed flours is restricted by the color imparted by gossypol and phenoHc acids, respectively. Flatus production by defatted soy flours has been attributed to raffinose and stachyose, which are removed by processing the flours into concentrates and isolates (88). [Pg.304]

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. [Pg.442]

Soybean-based ice cream products, technologically feasible, are generally not in use because of flavor problems. An acceptable ice cream has been made by replacing 50% of the nonfat milk soHds with a dried soy protein isolate made up of cheese whey (21). Chocolate flavor has been widely used to mask the flavor of soybean proteins in ice cream (see Flavors and spices). [Pg.447]

HARRISON E, ADJEi A, AMEHO c, YAMAMOTO s and KONO s (1998) The effect of soybean protein on bone loss in a rat model of postmenopausal osteoporosis. JNutr Sci Vitaminol 44, 257-68. [Pg.102]

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... [Pg.163]

Morishita, N., Kamiya, K., Matsumoto, T., Sakai, S., Teshima, R., Urisu, A., Moriyama, T., Ogawa, T., Akiyama, H., and Morimatsu, F. (2008). A reliable enzyme-linked immunosorbent assay for determination of soybean proteins in processed foods. /. Agric. Food Chem. 56, 6818-6824. [Pg.170]

Grain legumes have also been processed into refined starch (10,11) and protein isolates (12,13,14) by procedures derived from the traditional corn starch and soybean protein industries (15). However, comparative data on product yields, composition and losses have not been published. A commercial plant for the wet processing of field pea into refined starch, protein isolate and refined fiber has been established in Western Canada. Little is known about the characteristics of the protein isolate or refined fiber product. Water-washed starch prepared from the air-classified starch fractions of field pea (16,17) and fababean (6) have been investigated for certain physico-chemical and pasting properties. Reichert (18) isolated the cell wall material from soaked field pea cotyledons and determined its fiber composition and water absorption capacity. In addition, the effects of drying techniques on the characteristics of pea protein Isolates have been determined (14). [Pg.180]

Soybean Protein in Human Nutrition Donald S. Payne and L. S. Stuart... [Pg.387]

Effect of Six Decades of Selective Breeding on Soybean Protein Composition and Quality A Biochemical and Molecular Analysis (from Mahmoud et ah, 2006)... [Pg.263]

Mahmoud, A. A. Natarajan, S. S. Bennett, J. O. Mawhinney, T. R Wiebold, W. J. Krishnan, H. B. Effect of Six Decades of Selective Breeding on Soybean Protein Composition and Quality A Biochemical and Molecular Analysis. J. Agric. Food Chem. 2006, 54, 3916-3922. [Pg.675]

The increasing interest in nutritional and functional properties of soybean protein has promoted their use in the manufacturing of foods for human consumption. Soybean products (particularly infant formulas and soybean dairy-like) may also represent an interesting substitute for infants and people allergic to milk proteins. On the other hand, due to their technological properties and low cost, soybean proteins are increasingly employed as ingredients in milk, bakery, and meat products, in which their addition is forbidden or allowed up to a certain limit. [Pg.580]

Saz and Marina [148] published a comprehensive review on HPLC methods and their developments to characterize soybean proteins and to analyze soybean proteins in meals. In the case of soybean derived products, a number of papers dealing with cultivar identification [149,150], quantification of soybean proteins [151-154], detection of adulteration with bovine milk proteins [151,155-158], and characterization of commercial soybean products on the basis of their chromatographic protein profile [159,160] have been published in the last years. Other studies deal with the analysis of soybean proteins added to meat [161-165], dairy [151,165-167], and bakery products [156,163,168,169]. The same research group developed perfusion RP-HPLC methods for very rapid separation of maize proteins (3.4 min) and characterization of commercial maize products using multivariate analysis [170], and for the characterization of European and North American inbred and hybrid maize lines [171]. [Pg.580]

Ge, S.-J. and Zhang, L.-X. (1993) Predigestion of soybean proteins with immobihzed trypsin for infant formula. Applied Biochemistry and Biotechnology, 43, 199-209. [Pg.260]

Heras JM, Marina ML, Garcia MC. Development of a perfusion ion exchange chromatography method for the separation of soybean proteins and its application to cul-tivar characterization. Journal of Chromatography A 2007 1153 97-103. [Pg.57]

Chen, H. M., Muramoto, K., Yamauchi, F., Fujimoto, K., and Nokihara, K. (1998). Antiox-idative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. J. Agric. Food Chem. 46, 49-53. [Pg.68]

Kuba, M., Tana, C., Tawata, S., and Yasuda, M. (2005). Production of angiotensin-I converting enzyme inhibitory peptides from soybean protein with Monascus purpureus acid proteinase. Process Biochem. 40, 2191-2196. [Pg.102]

In this paper, we will explore the measurement of and the basis for the cohesive and elastic properties of a commonly used component of foods that excels in these characteristics, wheat gluten. Gluten constitutes from 10 to 16% of wheat flour, from which it may be separated by Martin, batter, or Raisio processes (2, 3). The separated wheat gluten is 70 to 80% protein, of which 85% is insoluble in saline solution. We shall also seek to correlate some of the basic concepts developed in studies of gluten to other protein systems, such as those of soybean protein isolates and concentrates. [Pg.111]

Figure 13. SEM of Bacos spun soybean protein fiber simulated meat product. Egg albumin used as adhesive for fibers (33). Figure 13. SEM of Bacos spun soybean protein fiber simulated meat product. Egg albumin used as adhesive for fibers (33).

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