Soybeans chemical composition

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. 

Figure 10.12 Example of seed oil chemical composition (soybean oil).

Several groups have investigated the chemical composition of soybean agglutinin. The early amino acid analysis of Wada and coworkers534 differs considerably from the later analyses by Lis and co-workers.538,544 They found almost twice the content of serine, leucine, and lysine, and substantially increased proline than those reported by Wada and coworkers,534 whereas the contents of methionine,... 

TABLE 17. Approximate Chemical Composition of Natural Commercial Soybean Lecithin (64). 

Table 2.1 Chemical composition (wt%) of soybean and its components (dry weight basis)...

Ozawa, Y., Sato, H., Nakatani, A., Mori, O., Hara, Y., Nakada, Y., Akiyama, Y. and Morinaga, Y. (2001) Chemical composition of soybean oil extracted from hypocotyl-enriched soybean raw material and its cholesterol lowering effects in rats. J. Oleo Sci., 50, 217-223. 

Legume seeds contain a number of antinutritive components, mainly lectin and trypsin inhibitors. The efficiency of the nutritional utilization of diets containing soybean is well below that expected on the basis of chemical composition [196]. In order to reduce the extent of this constraint, at present, all soy products go through expensive heat treatment or other processing procedures that can lead to losses of essential amino acids and to the production of toxic by-products. It is hoped that an effective strategy will help improve the nutritional value of soy proteins [197,198]. 

Karr-Lilienthal, L.K. C.M. Grieshop N.R. Merchen D.C. Mahan G.C. Fahey, Jr. Chemical composition and protein quality comparisons of soybeans and soybean meals from five leading soybean-producing countries./. Agric. Pood Chem. 2004, 52, 6193—6199. 

There are many critical aspects of tempeh fetmentation, including temperature, pH, and chemical composition of the soybean substrate. All of these are brought about by microbial growth and enzyme actions. 

Hou, H.J. K.C. Chang. Storage conditions affect soybean color, chemical composition and tofu qualities./. FoodProc. Preserv. 2004, 28, 473—488... 

The soybean is an excellent source of protein and carbohydrates. It is rich in polyunsaturated fatty acids, very low in saturated fats, and contains no cholesterol (Zhang Laflamme, 1999). However, environmental conditions under which soybeans are grown greatly impact chemical composition and nutrient quality(Grieshop et al., 2003 Grieshop Fahey, 2001). Because variations in processing conditions can mask both the positive and negative effects of environment, it is critical know the chemical... 

The volume of soybean products used in companion animal diets is significant, and the (>otential for higher rates of inclusion is great. Soy protein, when combined with other protein sources that contain complementary AA, can provide an economical source of highly available and high- quality protein to companion animals. In the past 10 years, chemical composition of relevant soy products was evaluated. These data indicated a significant variation in chemical and nutritional characteristics among SBM from different U.S. sources or from different countries. This revealed that the... 

Parker, M. B., and Harris, H. B. (1962). Soybean response to molybdenum and lime, and the relationship between yield and chemical composition. Agronomy J. 54 480-3. 

The production of lecithin from soybeans is described in Section 5.4. Lecithin is the commercial name given to a mixture of phospholipids, naturally occurring in animal or vegetable products such as egg yolk (8-10% phospholipids), butter (0.5-1.2%), wheat lipids (approx. 0.5%) soybean (1.5-3%) and other oil seeds. More details on the chemical composition and physical properties of lecithin appear in Sections 2.3,3.11,6.3,8.10 and 11.2. 

Shao, S. Meyer, C.J. Ma, F. Peterson, C.A. Bernards, M.A. (2007). The Outermost Cuticle of Soybean Seeds Chemical Composition and Function During Imbibition. Journal of Experimental Botany, Vol. 58, No.5, pp. 1071-1082. 

Seed coat and hilum color, bean size and grade, organoleptic properties and chemical composition are important characteristics for selection of soybeans for food applications. For example, Japanese food manufacturers prefer soybeans with clear to Ught colored hilum,... 

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). 

To a medium having a composition of 6.4 % of millet jelly, 0.5 % of glucose, 3.5 % of soybean powder, 0.75 % of corn steep liquor, 0.3 % of sodium chloride, 0.1 % of potassium secondary phosphate, 0.05 % of zinc sulfate, 0.01 % of copper sulfate, 0.2 % of sodium nitrate and 0.01 % of Toho No. 1 (trade name for a surface active agent composed of polyoxyethylene manufactured by Toho Chemical Industry Co. Ltd., Japan) was added 3-amino-propyl-dimethylsulfonium bromide hydrobromate in a proportion of 0.4 mg/ml to adjust the pH of the medium to 6.5. 

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