Soybean protein composition

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

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. 

Mahmoud, A.A. S.S. Natarajan J.O. Bennett T.P. Mawhinney W.J. Wiebold H.B. Krishnan. Effect of six decades of selective breeding on soybean protein composition and quality A biochemical and molecular analysis./. Agric. Food Chem. 2006, 54, 3916-3922. 

Table 17. Compositions of Soybean Protein Products and Their Uses, wt %...

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). 

Werner, D., Morschel, E., Garbers, C., Bassarab, S. Mellor, R.B. (1988). Particle density and protein composition of the peribacteroid membrane from soybean root nodule is affected by mutations in the microsymbiont Bradyrhizobium japonicum. Planta 174, 263-70. 

A composition of starch, protein, and water constitutes a patented floccu-lant.1031 Coated paper, suitable for printing, may be prepared by coating it with a starch-soybean protein complex generated in situ on the paper surface.1032 Starch-protein complexes are also patented as additives that increase baking capacity.1033 1037... 

Alkylation and Esterification. A number of alkylating, arylating, and related reagents have been used in studies concerned with the composition, structure, and conformation of various soybean proteins and protein fractions (2). Such studies are not within the scope of this review. In the modification of soy protein properties for food there is no evidence that either alkylation or esterification has been considered to any serious extent. 

Solubilization of Protein. Fish protein concentrate has high nutritional quality as determined both from its essential amino acid composition and from animal feeding experiments. Unfortunately, the concentrate is quite insoluble in water because of its denaturation by the solvent extraction method used in processing thus it contributes no functional properties to a food and must be used in bakery products primarily. A potentially useful method of solubilizing the protein is by proteolysis (9-12). As is the case with protein hydrolysates of casein and soybean protein, bitter peptides are formed during the hydrolysis. Papain and ficin produce more of these bitter peptides than does Pronase, for example (12). Pronase was found to produce a more brothy taste (13). A possible method of removing the bitter peptides is to convert the concentrated protein hydrolysate to plastein by further proteolytic enzyme action (14) to remove the bitter peptides. 

Arai et al. (69) have prepared a similar plastein from soybean protein on an enlarged scale and purified it by precipitation with 70% ethanol. Table IV shows the amino acid composition of this purified plastein in comparison with that of the soybean protein used in preparation of the protein hydrolysate. 

Murphy, P.A. H.P Chen C.C. Hauck L.A. Wilson. Soybean storage protein composition and tofu quality. Food Technol. 1997, 51(3), 86-88, 111. 

Traditionally, soybeans (SB) are used as food and feed ingredients for their protein content and protein composition. As a protein source, SB often are used in the form of soybean meal (SBM), which is the product of SB processing for SB oil extraction. The carbohydrate content and carbohydrate composition of SB and SBM have received limited attention compared to their protein and fat constituents. Nevertheless, carbohydrates make up a significant part of the SB seed. Typically, SB contain approximately 30—35% carbohydrates (Snyder Kwon, 1987 NRC, 1998). In SBM, carbohydrate content may be as high as 40% (NRC, 1998). 

Typically soybean proteins contain 38-42% crude protein, 16-20% triglycerides, and around 33% carbohydrates, on dry basis. Soy proteins are the isolated proteins from soybean. It is made of dehulled, defatted soybean meal. The structural characteristics of soy proteins give them potential for industrial applications in plastics and reinforced composite materials. 

Soybean protein can be nsed to produce a wide variety of non-food prodncts, including plastic films, building composites, insulating foams, plywood adhesives, and other wood bonding agents [72]. 

Wang Z, Zhou J, Wang X, Zhang N, Sun X, Ma Z (2014) The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films. Food Hydrocolloids 35 51-58 Wihodo M, Moraru Cl (2013) Physical and chemical methods used to enhance the structure and mechanical properties of protein films a review. J Food Eng 114(3) 292-302 Woehl MA, Canestraro CD, Mikowski A, Sierakowski MR (2010) Bionanocomposites of thermoplastic starch reinforced with bacterial cellulose nanofibers effect of enzymatic treatment on mechanical properties. Carbohydr Polym 80 866-873 Xu YX, Kim KM, Hanna MA, Nag D (2005) Chitosan-starch composite film preparation and characterization. Ind Crops Prod 21 185-192... 

The amino acid compositions of both major soybean proteins, with the exception of methionine, are very similar (Table 16.10). However, large differences exist in their carbohydrate contents. The 7 S globulin contains 5% carbohydrate and the 11 S globulin less than 1% carbohydrate. 

Additional detail concerning the composition of the egg white biotin-fortified diet and the method for analysis of the zinc content of the diets is supplied in a recent publication by Leucke and Fraker (1979). Diets containing phytic acid or soybean protein contaminated with phytic acid should be avoided since the amount of zinc available for absorption is unknown and phytic acid can chelate metals other than zinc. 

There are several available reports focusing on the NFR soybean protein-based composites for example, Liu et al. [46] evaluated the mechanical properties of grass-reinforced soy-based bioplastic, while Lodha and Netravah [47] evaluated the interfacial strength for ramie fiber-reinforced soy protein isolate (SPI). It must be noted, however, that the long-term performance of soy proteins is Hmited because of their high sensitivity to moisture as a result of the presence of amine, amide, carboxyl, and hydroxyl groups. To reduce their hygroscopicity, the soy proteins are cross-Hnked with aldehydes such as formaldehyde. 

Vaz, C., Fossen, M., Van Xuil, R., De Graaf, L., Reis, R., Cunha, A. Casein and soybean protein-based thermoplastics and composites as alternative biodegradable polymers for biomedical applications. J. Biomed. Mater. Res. Part A 65(1), 60-70 (2003)... 

Chen, G., Liu, H., 2008. Electrospun cellulose nanofiber reinforced soybean protein isolate composite film. Journal of Applied Polymer Science 110, 641-646. 

Similar to the other crops, soybean chemical composition varies significantly with environmental and agronomic conditions and variety. It has been reported that the oil content of soybeans varied more than its protein content from year to year (Ren et al, 2009). Draught stress caused a significant increase in soybean protein content while oil content decreased. 

The protein composition of cereals is not snfflcient to sustain optimnm growth in most domestic animals. Thus, cereals are supplemented with protein meals that contain high amonnts of lysine and tryptophan. The most common protein meals are soybean, cottonseed, canola, and meat and fish meal. The use of meat and bone meal, and other animal protein meals snch as dried blood, is prohibited in several parts of the world because its consumption has been associated with mad cow disease. 

Cellulose/ SPI soybean protein isolate (SPI) composite reinforced by cellulose nanofibr mats [127]... 

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