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Soy protein

Jiao Xu, Zhiyong He, Maomao Zeng, Bingbing Li, Fang Qin, Linxiang Wang, Shengfang Wu, Jie Chen
The effects of xanthan gum on the release of strawberry flavor compounds in formulated soy protein isolate (SPI) beverage were investigated by headspace gas chromatography (GC). Seven strawberry flavor compounds (limonene, ethyl hexanoate, (Z)-3-hexenyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, (Z)-3-hexen-1-ol and diacetyl) could be detected by GC and hence analyzed the gas-matrix partition coefficients (K). The release of flavor compounds was restrained in SPI and/or xanthan gum solution. The retention of (Z)-3-hexen-1-ol, limonene and diacetyl significantly changed (p<0...
August 1, 2017: Food Chemistry
Brian K Ward, Robert J Dufault, Richard Hassell, Matthew A Cutulle
The goal of this study was to upscale the production of bioammonium/ammonia (BAA) by Clostridium aminophilum from test tube size small batches of 1.0 g soy-protein-isolate (SPI) with 10 mL salt solution to the lab scale bioreactor level of 1.8 kg·18 L salt solution in amounts required for precision fertigation in field trials. An 18L bioreactor was designed and constructed similar to commercially available lab scale bioreactors. Novel methods were implemented to maintain sterility and anaerobic conditions throughout the preparation and operation of the bioreactor...
March 20, 2017: Journal of Agricultural and Food Chemistry
Qian Li, Abdullah Al Loman, Anthony M Coffman, Lu-Kwang Ju
Soybean hull consists mainly of three major plant carbohydrates, i.e., cellulose, hemicellulose and pectin. It is inexpensive and a good potential substrate for carbohydrase production because it is capable of inducing a complete spectrum of activities to hydrolyze complex biomass. Aspergillus is known for carbohydrase production but no studies have evaluated and compared, among Aspergillus species and strains, the soybean hull induced production of various carbohydrases. In this study, A. aculeatus, A. cinnamomeus, A...
March 14, 2017: Journal of Biotechnology
Jiraporn Sirison, Kentaro Matsumiya, Masahiko Samoto, Hiroshi Hidaka, Mitsutaka Kouno, Yasuki Matsumura
Solubility of soy lipophilic proteins (LP) was studied as compared with that of other soy protein fractions. LP, β-conglycinin, glycinin, and soy protein isolate (N-SPI) were prepared under the condition to avoid heat denaturation. Solubility of LP was lower than that of other soy protein fractions under all the tested conditions varying in pH values and ionic strength. The solubility of LP was increased constantly by elevating temperature until 90 °C, whereas that of β-conglycinin and glycinin dropped at high temperature...
April 2017: Bioscience, Biotechnology, and Biochemistry
Elisabetta De Angelis, Rosa Pilolli, Simona L Bavaro, Linda Monaci
Soy is an important component of the human diet thanks to its nutritional value and high protein content; however, it also represents a risk for allergenic consumers due to its potential to trigger adverse reactions in sensitized individuals. The putative correlation between immunoreactivity and resistance to the human gastrointestinal (GI) digestion has drawn attention to investigating soybean proteins digestibility. In this work, we provided further insights into this field by performing in vitro simulated GI digestion experiments directly on ground soybean seeds, to provide more realistic results obtained from the digestion of the whole food matrix...
March 15, 2017: Food & Function
Alexey Khakalo, Ilari Filpponen, Orlando J Rojas
The state of dispersion and the interactions between a polymer and a filler in a nanocomposite crucially define its properties and performance. The affinity of polylactide (PLA) with vegetable and animal proteins (casein, gelatin, soy protein isolate and hydrolysate) is investigated and their role as eco-friendly dispersants and compatibilizers of cellulose nanofibrils (CNF) is elucidated. The affinity of the proteins with PLA is determined by using sensograms acquired by electroacoustic (quartz crystal microgravimetry, QCM) and optical (surface plasmon resonance, SPR) techniques...
March 13, 2017: Biomacromolecules
Fotini Kokou, Elena Sarropoulou, Efthimia Cotou, Maroudio Kentouri, Maria Alexis, George Rigos
The effects of a dietary soy protein concentrate (SPC) as a fish meal (FM) substitute, on selected innate immune responses, the oxidative status, hepatic and intestinal morphology of gilthead sea bream, Sparus aurata, were evaluated after a three-month feeding trial. Isonitrogenous (45% crude protein) and isoenergetic (23 kJ/g gross energy) diets with 20% (SPC20), 40% (SPC40) and 60% (SPC60) of SPC inclusion, supplemented with methionine and phosphate, were evaluated against a diet containing FM as the sole protein source...
March 8, 2017: Fish & Shellfish Immunology
Matthew Greenhawt, J Andrew Bird, Anna H Nowak-Węgrzyn
BACKGROUND: Food protein-induced enterocolitis syndrome (FPIES) is a non-IgE-mediated food allergy. OBJECTIVE: To better understand provider-level variation in FPIES knowledge and management. METHODS: A 23-question online survey was administered to AAAAI members during the spring and summer of 2014. RESULTS: Among 470 respondents, 64% reported "full understanding" of FPIES diagnosis/management; 78.8% reported managing 1 or more patient with FPIES; and 80...
March 8, 2017: Journal of Allergy and Clinical Immunology in Practice
Xiaorong Liu, Ruyuan Song, Wei Zhang, Chusheng Qi, Shifeng Zhang, Jianzhang Li
This study was to develop novel soy protein isolate-based films for packaging using halloysite nanotubes (HNTs), poly-vinyl alcohol (PVA), and 1,2,3-propanetriol-diglycidyl-ether (PTGE). The structural, crystallinity, opacity, micromorphology, and thermal stability of the resultant SPI/HNTs/PVA/PTGE film were analyzed by the Attenuated total reflectance-Fourier transformed infrared (ATR-FTIR) spectroscopy, X-ray diffraction (XRD), UV-Vis spectrophotometry, scanning electron microscopy (SEM), and thermo-gravimetric analysis (TGA)...
March 10, 2017: Scientific Reports
T J Rieger, C T de Oliveira, J Q Pereira, A Brandelli, D J Daroit
1. Feathers are recalcitrant protein-rich wastes produced in huge amounts by poultry processing for meat production. Hence, feather bioconversion and protease production by Bacillus sp. CL18 were investigated. 2. Bacillus sp. CL18 demonstrated a remarkable feather-degrading potential. Through cultivations on feather broth (10 g l(-1) feathers), 94.5% ± 3% of whole feathers were degraded after 4 d. Increases in soluble protein contents were observed and protease production was maximal also at d 4. This strain produced diverse proteolytic enzymes during growth...
March 17, 2017: British Poultry Science
Qi Gao, Yi-Xin Ren, Yong-Ge Liu, Lin Ma, Xiao-Hong Gu, Wei-Xi Zhang, Li Liu, Xiao-Jia Zhai, Li Xiang, Kun-Ling Shen
BACKGROUND: Allergy march refers to progression of allergic diseases from infantile food allergy to the development of asthma and allergic rhinitis (AR). Evidence come mostly from studies in European countries. This study aimed to investigate allergy march in Chinese children with infantile food protein allergy (FPA) with a special focus on the effect of different formula interventions. METHODS: From 2008 to 2010, 153 infants diagnosed with FPA were recruited in five tertiary hospitals across China...
March 8, 2017: World Journal of Pediatrics: WJP
Li Wang, Min Wu, Hua-Min Liu
Protein-polysaccharide conjugates could potentially combine the excellent emulsification properties of the protein with the stabilizing effect of the polysaccharide. The investigation aimed to prepare soy hull hemicelluloses-soy protein isolate (SHH-SPI) conjugates by Maillard reaction in a controlled dry state condition and assess the suitability of the conjugates in stabilizing oil-in-water (O/W) emulsion. Results indicated that Maillard reactions occurred between amino groups and carbonyl, resulting in consumption of some functional groups and the appearance of new groups in the conjugates...
May 1, 2017: Carbohydrate Polymers
Lalita Subedi, Eunhee Ji, Dongyun Shin, Jongsik Jin, Joo Hong Yeo, Sun Yeou Kim
Estrogen deficiency has been well characterized in inflammatory disorders including neuroinflammation. Daidzein, a dietary alternative phytoestrogen found in soy (Glycine max) as primary isoflavones, possess anti-inflammatory activity, but the effect of its active metabolite Equol (7-hydroxy-3-(4'-hydroxyphenyl)-chroman) has not been well established. In this study, we investigated the anti-neuroinflammatory and neuroprotective effect of Equol in vitro. To evaluate the potential effects of Equol, three major types of central nervous system (CNS) cells, including microglia (BV-2), astrocytes (C6), and neurons (N2a), were used...
February 27, 2017: Nutrients
Ana Lima, Jennifer Oliveira, Filipe Saúde, Joana Mota, Ricardo Boavida Ferreira
The search for anticancer MMP-9 inhibitors (MMPIs) in food products has become a major goal for research. MMPIs in soy have been related only to saponins and isoflavones, but recently, low specific protein fractions in soybeans were shown to reduce MMP-9 activity as well. The present work aimed at comparing the MMPI potential of protein fractions (P) and non-protein fractions (NP) isolated from soybean seeds, before and after soaking and cooking, mimicking dietary exposures. Reverse and substrate zymography, as well as a fluoregenic DQ gelatin assay were used to evaluate MMP-9 activities...
February 27, 2017: Nutrients
A A Kamboh, A M Memon, M J Mughal, J Memon, M Bakhetgul
The current study investigated dietary effects of soy genistein (SG) and citrus hesperidin (CH) on microbial spoilage and antioxidant quality of chicken meat. Broilers were divided to six treatment groups: control (C), SG and CH, supplemented with 5 mg of SG and 20 mg of CH per kg of feed, respectively, and SGCH1, SGCH2 and SGCH3, supplemented with 5, 10 or 20 mg of SG + CH (1:4) per kg of feed respectively. Both SG and CH reduced (p < .01) the microbial load of spoilage organisms in breast meat at 0 and 15 days of refrigeration...
March 6, 2017: Journal of Animal Physiology and Animal Nutrition
G A Broderick, J H Grabber, R E Muck, U C Hymes-Fecht
Two lactation trials were conducted comparing the feeding value of silages made from birdsfoot trefoil (BFT, Lotus corniculatus L.) that had been selected for low (BFTL), medium (BFTM), and high (BFTH) levels of condensed tannins (CT) to an alfalfa silage (AS) when fed as the principal forage in total mixed rations. Diets also included corn silage, high-moisture shelled corn, soybean meal, soy hulls, and supplemental fat. In trial 1, 32 lactating Holstein cows were blocked by days in milk, assigned to treatment sequences in 8 balanced 4 × 4 Latin squares, and fed 50% dietary dry matter from AS or 1 of 3 BFT silages containing 0...
March 2, 2017: Journal of Dairy Science
Andrea Bell, Soheila Korourian, Huawei Zeng, Joshua Phelps, Reza Hakkak
The prevalence of obesity is increasing worldwide. Obesity increases the risk for non-alcoholic fatty liver disease through adipokine dysregulation and inflammation. Previously, we have reported that a high-isoflavone soy protein isolate (HISPI) diet is associated with significantly heavier body weights and reduced liver steatosis in obese Zucker rats (OZR) compared to a casein diet. The objective of this study was to investigate whether daidzein, a soy isoflavone in HISPI, is responsible for increased body weight gain or reduced liver steatosis...
February 28, 2017: Food & Function
Lihua Gao, Ting Liu, Xinjing An, Jinlan Zhang, Xiaoran Ma, Jinmei Cui
Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography-mass spectrometry (GC-MS) combined with headspace-solid phase microextraction and electronic nose (E-nose) were applied for identifying the volatile flavor compounds as well as determining their volatile profiles of 12 soy sauces manufactured by different fermentation process...
January 2017: Journal of Food Science and Technology
A S Nandane, Rudri K Dave, T V Ramana Rao
The effect of composite edible films containing soy protein isolate (SPI) in combination with additives like hydroxypropyl methylcellulose (HPMC) and olive oil on 'Babughosha' pear (Pyrus communis L.) stored at ambient temperature (28 ± 5 °C and 60 ± 10% RH) was evaluated using Response surface methodology (RSM). A total of 30 edible coating formulations comprising of SPI (2-6%, w/v), olive oil (0.7-1.1%, v/v), HPMC (0.1-0.5%, w/v) and potassium sorbate (0-0.4% w/v) were evaluated for optimizing the most suitable combination...
January 2017: Journal of Food Science and Technology
Yuanyuan Zhu, Xinle Liang, Hong Zhang, Wei Feng, Ye Liu, Fuming Zhang, Robert J Linhardt
Aspergillus oryzae koji plays a crucial role in fermented food products due to the hydrolytic activities of secreted enzymes. In the present study, we performed a comparative secretome analysis of the industrial strain of Aspergillus oryzae 3.042 and its spontaneous mutantZJGS-LZ-21. One hundred and fifty two (152) differential protein spots were excised (p<0.05), and 25 proteins were identified. Of the identified proteins, 91.3% belonged to hydrolytic enzymes acting on carbohydrates or proteins. Consistent with their enzyme activities, the expression of 14 proteins involved in the degradation of cellulose, hemicellulose, starch and proteins, increased in the ZJGS-LZ-21isolate...
February 8, 2017: International Journal of Food Microbiology
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