Soybeans concentration

Soybean concentrate production involves the removal of soluble carbohydrates, peptides, phytates, ash, and substances contributing undesirable flavors from defatted flakes after solvent extraction of the oil. Typical concentrate production processes include moist heat treatment to insolubilize proteins, followed by aqueous extraction of soluble constituents aqueous alcohol extraction and dilute aqueous acid extraction at pH 4.5. 

In soybean concentrates and isolates much of the phytate remains associated with the protein in fact, phytate may constitute as much as 2-3% of the weight of a commercial protein isolate (57). A low-phytate soybean protein isolate can be prepared from soybean flour, however, by allowing endogenous phytase to act on the phytate in a 6% suspension of the flour at pH 5 at a temperature of 65°C (58). Hydrolysis of the phytate facilitates its separation from the bulk of the soybean protein which is then concentrated by ultrafiltration using a membrane which is permeable to phytate and its hydrolysis products but impermeable to protein. The product obtained by this method contains over 90% protein and only about 0.3% phosphorus. 

Soybean concentrate oleanane (75-77) (Fig. 1) Stomach, breast, prostate ED50 2.11-4.84 pg/ml [44]... 

Item Nondehulled Dehulled Soybeans Concentrate Isolate... 

Soybean concentrates have been used increasingly since the discovery of the benefits from phytoestrogens. Most of the products are dietary supplements. Scientific evidence thus far has not uncovered any unwanted effects below the daily dose of 50-100 mg, whieh is equivalent to eating about 100 g soy a day, an average value in Japan. If the amonnt is significantly larger, side effects can be expected. 

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). 

Seed-Meal Concentrates and Isolates. Seed-meal protein products include flours, concentrates, and isolates, particularly soy protein products. These can be used as extenders for meat, seafood, poultry, eggs, or cheese (see Soybeans and other oilseeds). Detailed information on soybean and other seed-meal production processes is available (13,14,18). 

Sterols are present in concentrations of 0.2—0.4% in the oils. Compositions are given in Table 5. The sterols exist in the seeds in four forms free, estetified, nonacylated glucosides, and acylated glucosides. Soybeans contain a total of 0.16% of these sterol forms in the ratio of ca 3 1 2 2 (27) (see... 

Pea.nuts, The proteins of peanuts are low in lysine, threonine, cystine plus methionine, and tryptophan when compared to the amino acid requirements for children but meet the requirements for adults (see Table 3). Peanut flour can be used to increase the nutritive value of cereals such as cornmeal but further improvement is noted by the addition of lysine (71). The trypsin inhibitor content of raw peanuts is about one-fifth that of raw soybeans, but this concentration is sufficient to cause hypertrophy (enlargement) of the pancreas in rats. The inhibitors of peanuts are largely inactivated by moist heat treatment (48). As for cottonseed, peanuts are prone to contamination by aflatoxin. FDA regulations limit aflatoxin levels of peanuts and meals to 100 ppb for breeding beef catde, breeding swine, or poultry 200 ppb for finishing swine 300 ppb for finishing beef catde 20 ppb for immature animals and dairy animals and 20 ppb for humans. 

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). 

FIG. 23-35 Effect of catalyst concentration and stirring rate on hydrogenation of soybean oil. (Swern, ed., Baileys Industrial Fat and Oil Products, vol. 2, Wiley, 1979.)... 

Plant uptake is one of several routes by which an organic contaminant can enter man s food chain. The amount of uptake depends on plant species, concentration, depth of placement, soil type, temperature, moisture, and many other parameters. Translocation of the absorbed material into various plant parts will determine the degree of man s exposure—i.e., whether the material moves to an edible portion of the plant. Past experience with nonpolar chlorinated pesticides suggested optimal uptake conditions are achieved when the chemical is placed in a soil with low adsorptive capacity e.g., a sand), evenly distributed throughout the soil profile, and with oil producing plants. Plant experiments were conducted with one set of parameters that would be optimal for uptake and translocation. The uptake of two dioxins and one phenol (2,4-dichlorophenol (DCP)) from one soil was measured in soybean and oats (7). The application rates were DCP = 0.07 ppm, DCDD 0.10 ppm, and TCDD = 0.06 ppm. The specific activity of the com-... 

In order to produce soy protein, soybeans are first dehulled, flaked, and defatted to make white flakes . Soy protein concentrates are obtained by removing a portion of the carbohydrates from defatted and dehulled soybeans. Alcohol extraction is the method most commonly used to manufacture soy protein concentrates even though it results in the loss of isoflavones. Soy protein concentrates retain most of the fiber in the original soybean and must contain at least 65% protein on a moisture-free basis to meet quality standards. The most concentrated source of soy protein is soy protein isolates (or isolated soy protein, ISP), which is required to be at least 90% protein on a moisture-free basis. It is heat-treated during processing to insure inactivation of trypsin inhibitors. Most isolated soy protein is manufactured by water extraction from defatted and dehulled soybeans and it retains the natural isoflavones. 

The principal factors which affect the breaking temperature are type of salad oil (cottonseed, corn, soybean, or other), proportion of oil, proportion of total moisture, and proportion of yolk. To a much lesser degree, the breaking temperature is also influenced by the mean particle size of the dispersed oil and the concentration of crystalloids in the water. 

---