Raw Soybean Research Articles

Digestion, ruminal metabolism, and feeding behavior of buffaloes fed diets supplemented with soybean oil, whole and raw soybean, and calcium salts of fatty acids.

This study aimed to evaluate the effects of the inclusion of unsaturated fatty acid (UFA) sources on the nutrient intake, apparent digestibility, ruminal fermentation, and feeding behavior in diets for buffaloes. Four castrated Murrah buffaloes with approximately 24 months of age and an initial average body weight of 351 ± 15 kg were randomly assigned to a 4 × 4 Latin square experiment, containing the following diets: (1) control (CON): control diet based on soybean meal and ground corn, (2) soybean oil (SO): dietary inclusion of 2.20% (DM basis), (3) whole raw soybean (WRS): dietary inclusion of 16.0%, and (4) calcium salts of FA (CSFA): dietary inclusion of 2.60%. There was an effect of diets in ether extract intake among buffaloes fed UFA and CON diets, and among buffaloes fed CSFA and WRS diets (P < 0.05). Diets containing UFA sources provided higher EE digestibility (P < 0.05). Buffaloes fed WRS had higher rumen pH values than animals fed the CSFA diet (P < 0.05). Supplementation of UFA sources decreased the molar concentrations of short-chain fatty acids (P < 0.05). Diets influenced the times spent in chewing, idling, and the rumination efficiencies of DM and NDF (P < 0.05). The supplementation with WRS, SO, and CSFA does not negatively affect intake, digestion, ruminal metabolism, and feeding behavior. The WRS as a fat supplement source decreases dietary costs by replacing ground corn and soybean meal simultaneously compared to other fat sources used. Nevertheless, whole and raw soybean in buffaloes' diet can reduce chewing and rumination activity.

Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility

Previous studies showed that in vitro digestibility of proteins in cooked beans is modulated by heat treatment and that the effect may be different whether proteins are heated in intact cotyledon or in a bean flour. In this study, germinated and non-germinated soybean cotyledons and flour were boiled at 100 °C for varying times (30, 90, or 180 min). After grinding, the level of trypsin inhibitors, protein aggregation, surface hydrophobicity, the secondary structure, and in vitro digestibility were studied. The presence of an intact cell wall during cooking increased protein denaturation temperature by about 10% and reduced the denaturation of trypsin inhibitors, and induced distinct changes in protein surface hydrophobicity and secondary structure. These physicochemical properties translated into an increment in protein degree of hydrolysis (DH, 72%) of protein cooked for 30 min as flour compared to proteins cooked in intact soybean tissues (64%). Increase in cooking times (90 and 180 min) resulted in limited improvement in the protein digestibility and changes in protein physicochemical properties for both boiled cotyledons and flour. Soybean germination resulted in distinct changes in protein physicochemical properties and higher protein DH% of raw soybean (61%) compared to non-germinated raw soybean (36%). An increase in protein digestibility of germinated soybean was also observed after boiling for both cotyledon and flour. However, significant differences in DH% were not observed between proteins boiled in intact cotyledon and in a flour. This work provides extra knowledge of the role of cellular integrity on protein properties in plant foods and suggests that germination or grinding before cooking may increase protein digestibility.

Influence of process parameters on hydrothermal modification of soybean residue: Insight into the nutrient, solid biofuel, and thermal properties of hydrochars

Soybean (SB) solid residue after oil extraction was investigated in a hydrothermal modification process to provide an eco-friendly solution to SB solid waste disposal for an actual environmental management effort. SB hydrochars (HCs) were derived either by conventional heating hydrothermal treatment (HTT) under intense conditions (200, 250, and 300 °C for 2 h) or by microwave-assisted hydrothermal treatment (MHTT) under mild conditions (160, 190, and 220 °C for 1 h). Physicochemical properties of SB HCs and the transformation of nitrogen (N) and phosphorus (P) functionalities during HTT and MHTT were characterized using several tools. Ultimate and XPS analyses elucidated N transformation, e.g., 5.51 wt % N of raw SB residue decreased to 3.48 and 3.51 wt % after HTT and MHTT, respectively. The P bioavailability of raw SB (3.46 mg/g) was improved after HTT (26.7 mg/g) and MHTT (10.9 mg/g), depicting the practical application of HCs for soil amendment. Atomic H/C and O/C ratios of SB HCs decreased as treatment temperature increased. HCs showed credible higher heating value (HHV; 22.3–25.5 MJ/kg for HTT and 20.5–22.1 MJ/kg for MHTT), higher than various low-rank coals. Besides, energy densification and fuel ratio improved in intense conditions. The thermogravimetric analysis showed HCs possessed better thermal stability. The improved performance of SB HCs indicated that HTT and MHTT provided a green environmental route of SB waste management, valorization, and utilization.

IN VITRO PROTEIN SOLUBILITY AND SOLUBILIZATION OF SELECTED FEEDSTUFFS FOR RUMINANT FEEDING

Protein solubility in mineral buffer, and protein degradability with bacterial protease, of condensed distillers solubles, distillers dried grains, brewers dried grains, raw, roasted and extruded soybeans, corn silage, haycrop silage, hay, corn gluten feed, multiage solulac and lactosy-urea (Ewoplus) were in­vestigated for use in ruminant feeding. The proteins of distillers dried grains, brewers dried grains, roasted and extruded soybeans and corn gluten meal were highly Insoluble in mineral buffer with average solubilities of 4.50%, 10.47%, 8.07%, 13.12% and 5.40% respectively. Lactosyl­urea (Ewoplus) was 100% soluble. The protease of streptomyces griseus was used to determine protein degradability. The degradable proteins of distillers grains, brewers grains, raw and roasted soybeans, and corn gluten meal were resis­tant to protease action. Extruded soybeans, distillers solubles, forage feedstuffs and Ewoplus were readily degradable.

AN EVALUATION OF RAW AND COOKED WHOLE SOYABEAS FOR BROILERS

Two hunared day old broiler chicks were alloted to five treatment groups to evaluate the effect of whole soyabean and fish meal supplementation on productivity of the experimental birds. Feed consump­tion and weight gains were similar on diets 1 -and 3, while feed efficiency and protein efficiency ratio were better (P&lt;0.05) on the cooked soyabean diet 3 as compared to the groundnut cake based (control) ration. Fish meal supplementation also unproved performance. The raw soyabean diet gave the poorest performance Metaboli­zable energy was bigher (P &lt; 0.05) on cooked soyabean (diet 3) than the ground­nut cake based ration. Carcass characteristics, were similar on the control and cooked soyabean based rations when supplemented with fish meal. The cost of feed per kg. live weight gained was least on cooked soyabean and highest on raw soyabean based rations.

Methionine precursor effects on lactation performance of dairy cows fed raw or heated soybeans

Two experiments were conducted to evaluate the effect of isopropyl ester of 2-hydroxy-4-(methylthio) butanoic acid (HMBi) on lactation performance of dairy cows. Experiment 1 evaluated the effect of HMBi in diets with 15.3% crude protein (CP) and with different proportions of rumen-degradable and undegradable protein. Variation in rumen-degradable and undegradable protein was achieved by replacing raw with heated soybeans. Experiment 2 was an on-farm trial to evaluate HMBi with a large number of observations and using a farm-formulated diet (17.2% CP). In experiment 1, 20 Holsteins at 100 ± 41 d in milk were allocated to 5 replicated 4 × 4 Latin squares with 21-d periods. Treatments were formed by a 2 × 2 factorial arrangement of raw or heated soybeans with or without HMBi. Paper capsules with HMBi were orally administered twice daily to each cow. Dosage of HMBi was 7.6 g of digestible Met/cow per day. There was no interaction between soybean type and HMBi. Heat-treated soybeans increased the yields of milk, protein, fat, and lactose, and reduced urea N in milk and plasma (PUN) compared with raw soybeans. Rumen microbial yield, dry matter intake (DMI), and the total-tract apparent digestibility of nutrients did not differ between soybean types. There was no evidence for HMBi-driven effects on DMI, milk and components yield, or diet digestibility. Urinary purine derivative excretion and PUN concentration were reduced in HMBi-fed cows compared with cows fed diets without HMBi. In experiment 2, 294 Holstein cows were blocked by parity and milk yield, and randomly assigned to HMBi (8.9 g of digestible Met/cow per day) or control. The final data set had 234 cows (215 ± 105 days in milk; 96 primiparous and 138 multiparous; 114 on control and 120 on HMBi) housed in 4 freestall groups (1 group/treatment per parity). The freestall group was the experimental unit for DMI, diet and orts composition, and feed availability. The HMBi supplement was top dressed for 28 d on the first daily meal of each cow, immediately after feed delivery of the same batch of feed to all 4 freestall groups (3 times per day). Sample collection and feed analysis occurred during the last 5 d. Spot urine samples and blood samples from each cow were obtained for analysis of the urinary allantoin to creatinine ratio and PUN. Feed availability, the contents of CP and neutral detergent fiber in diets and orts, and DMI did not differ. Cows fed with HMBi had greater milk protein yield and concentration compared with control and had no change in milk fat and lactose. Rumen microbial yield was greater and PUN was lower in HMBi-fed cows compared with control. In experiment 1, HMBi decreased rumen microbial yield and did not affect lactation performance, but it increased ruminal microbial yield and the secretion of milk protein in experiment 2. These results suggest that lactation response to HMBi may be partially mediated by ruminal events. Heated soybeans increased the efficiency of N utilization and the yields of milk, protein, fat, and lactose, but did not interact with HMBi supplementation.

EVALUATION OF HEATED SOYBEAN MEAL USING CRESOL RED TECHNIQUE

Occasional problems with improperly heated soybean meal persist even though methods and rather good evaluation procedures are available. The technique of Olomucki and Bornstein (1960) in volves absorption of cresol red during a shaking process of a specific grind on soybean meal and will evaluate overheated as well as underheated soybean meal. Attempts have been made to determine if the (mg cresol red absorbed per g meal) reported was the lowest safe level. Unheated soybean meal samples averaged 2.55. Genetically uniform day old chicks fed heated soybean meal sample testing 3.3 averaged 61.9 g at one week compared with 68.3g for soybean meal testing 3.6. Poults fed the same meals averaged 129g and 138g respectively at one week. In both tests at two weeks these differences had decreased to only 266 vs 271. Effects on pancreas Weights were not significant except with raw soybean meals.

Response Of Laying Hens To Dietary Full-fat Soybeans Steamed For Different Time Periods

Laying hens (56 weeks old) were fed for 8 weeks on diets containing 15.5% of full-fat soybeans steamed for 0, 5, 10 or 20 minutes. Average feed intake and egg production increased, with increase in length of steaming. Feed per dozen eggs decreased with the increase of time of steaming dietary full-fat soybeans (P&lt;0.05). However, there was no significant effect of the dietary treatments on egg weight. Increasing the time of steaming dietary soybeans improved the retention of both protein and fat. It is concluded that steaming of soybeans did alleviate the problems associated with the feeding of raw soybeans.

PREPARATION OF CASS-SOYA CONCENTRATE FOR INCLUSION IN POULTRY DIETS (IN-VITRO STUDIES)

ABSTRACT &#x0D; A study was conducted to determine the best means of processing cassava and soybeans together in a suitable proportion to produce a concentrate of good physical and nutritive quality for feeding to poultry. Samples of cassava and soybeans were subjected to six different processing techniques and mixed together in different proportions viz. 80:20, 60:40 or 50:50. The processing techniques were as follows; toasted soybeans and dried cassava chips were mixed together and ground in sample A while toasted soybeans and cassava were ground separately before mixing in sample B. Samples C and D included raw cassava and soybeans mashed together before being sun-dried or oven dried respectively. For samples E and F raw cassava and soybeans were boiled together before being sun-dried or oven-dried respectively. Results showed that when cassava and soybeans were boiled together and dried, the product was of good physical texture as indicated by its flaky texture. Nutritive quality was also high in terms of protein and energy contents. For these samples, sun drying was preferred to oven-drying due to the ease of the method of drying as well as the cheaper cost involved in drying. Proportions of either 50:50 or 60:40 are preferred to take advantage of both energy and protein contents of the final product.Reasonable prices have stimulated poultry production. In Nigeria, however, the major crops for livestock feeding being corn, soybeans and groundnut are widely used for human consumption... Hence there is increasing.

Comparison of different fermentation processes for the vitamin K2 (Menaquinone-7) production by a novel Bacillus velezensis ND strain

In this study, a novel MK-7 producing bacterial strain, Bacillus velezensis ND, was isolated and characterized. Multiple low-cost substrates were used in Bacillus velezensis ND culture medium to reduce the MK-7 production cost, MK-7 concentration of 43.8 ± 2.8 mg/L was obtained using raw soybean flour by liquid-state fermentation (LSF). To improve the MK-7 production, LSF, biofilm-based fermentation (BF), and the solid-state fermentation (SSF) were compared. The highest MK-7 yield was achieved by SSF is 150.0 ± 4.9 mg/kg. The associated synthetic gene expressions under these three fermentation processes were investigated as well. The result indicated that the key genes menF, menH, and menG in the MK synthesis pathway are positively correlated with the increase of MK-7 biosynthesis.

A Comparison of the Composition and Contamination of Soybean Cultivated in Europe and Limitation of Raw Soy Seed Content in Weaned Pigs' Diets.

Simple SummarySoy is the major source of protein in animal feeds worldwide. In Europe, only GMO-free varieties may be cultivated. Their chemical composition, contamination by fungi and yeast and the acceptable level in the diet of pigs have not been fully determined yet. This work comprised extensive analyses, both chemical (the composition of amino acids and anti-nutritional factors) and microbiological, also including mycotoxins. Moreover, digestibility and performance parameters were studied in 48 male post-weaning piglets for 28 days using diets, in which soybean meal was replaced by 0%, 5%, 10%, 15%, 20% and 25% soybean seed addition. The chemical composition of soybean seeds differed in terms of crude protein, ether extract, neutral detergent fibre and antinutrient contents. Seeds were also contaminated (but to varying intensity, which may have been influenced by the weather conditions during the seed harvest period) with fungi, yeast and mycotoxins, mainly zearalenone and deoxynivalenol. The digestibility coefficients of crude protein and dry matter in the diet were similar. Pigs‘ performance parameters were reduced strongly with increasing amounts of raw seeds in their diets, so a 5% of raw soy seed supplementation in pigs’ diet is recommended.The aim of this study was to compare the chemical composition of European soy seeds. A mycological and toxigenic screening was carried out on 18 varieties of soy seeds harvested in Poland. Moreover, the level of soybean meal (SBM) substitution by raw soybean seeds was analysed in terms of its effect on young pigs’ performance (body weight gain, feed intake, feed utilisation) along with apparent total tract digestibility (ATTD) of dry matter and crude protein in the diets. In a 28-day trial, 48 male pigs were tested using a marker method with TiO2. In their diets, SBM was replaced by soy seeds in the amounts of 0%, 5%, 10%, 15%, 20% and 25%. In the last 3 days of the experiment, samples of excreta from each animal separately were collected three times per day. The chemical composition of soybean seeds differed in terms of their contents of crude protein, ether extract, neutral detergent fibre and raffinose family oligosaccharides, as well as the trypsin inhibitor activity. Seeds were also contaminated with fungi, yeast and mycotoxins, mainly zearalenone and deoxynivalenol. The ATTD of crude protein ranged from 70.6% to 77.6% and that of dry matter from 93.5% to 94.6%, with no differences between the groups being found (p > 0.05). Pigs’ performance parameters were reduced strongly with increasing amounts of raw seeds in the diets (p < 0.05). The results indicate that only a 5% addition of raw soy seeds in pigs‘ diet is recommended.

A discovery-based metabolomic approach using UHPLC Q-TOF MS/MS unveils a plethora of prospective antihypertensive compounds in Korean fermented soybeans

Treating soybean with proteases and subsequent fermentation increases the release of bioactive compounds that may be strongly attached to the food matrix. In our quest to choose the best material to develop an antihypertensive functional food from soybean, we assessed the ability of raw soybean, Prozyme 2000p-hydrolyzed soybean (PSB) and Enterococcus faecium EBD1-fermented PSB to inhibit angiotensin converting enzyme (ACE). Treating soybean with Prozyme 2000p increased the ACE inhibitory ability from 15 ± 3% to 40 ± 2%. Subsequent fermentation of the hydrolyzed samples further increased the inhibitory ability to 80 ± 5%. A discovery-based metabolomic approach using UHPLC Q-TOF MS/MS of the fermented sample showed that E. faecium fermentation increased the levels of phenolic compounds, gamma aminobutyric acid, antioxidant and antihypertensive peptides. The fermentation also increased the levels of essential amino acids relative to the enzyme treated and raw samples. The high levels of potential antihypertensive compounds in the fermented samples imply that fermenting Prozyme-treated soybean with Enterococcus faecium EBD1 would be a good strategy for developing functional foods with antihypertensive properties.

Evaluation of rehydrated corn grain silage with okara or soybean inclusion in the performance of lactating cows

This study aimed to evaluate dry matter intake, nutrient digestibility, milk production and composition, and feed efficiency of cows fed corn grain silages with okara or raw soybean inclusion. Six Holstein cows were distributed in a double Latin square and arranged in the following treatments: concentrate formulated based on corn grain silage with 30% okara inclusion; concentrate of corn grain silage with 20% raw soybean inclusion, and concentrate based on dry corn grains. Statistical analysis was performed using Bayesian inference. Diets formulated with silages reduced dry matter intake compared to the diet of concentrate based on dry grains. High digestibility of DM, OM, NFC, and EE was observed for diets with silage inclusion. Milk presented an increase in CLA for the diet of corn grain silage diet with soybean inclusion. Rehydrated grain corn silage with soybean or okara inclusion reduced dry matter intake and increased nutrient digestibility, maintaining the same milk production, which demonstrates the higher efficiency of these diets.

The Estimation of Trypsin Inhibitor Activities in Soybean Meals Produced in Turkey

This study was conducted in order to determine the nutrient contents and some anti-nutritional factors of of soybean and soybean meal produced in the Adana province of Turkey and imported from various countries. Totally 8 samples, consisting of 5 soybean meals, 1 full-fat soybean meal, 2 raw soybeans, were used in this study as research materials. The trypsin inhibitor activities (TIA) and urease activities (UA) were determined as anti-nutritional factors. Additionally, the degrees of changes in these factors were analyzed in the soybeans which were exposed to heat, humidity and pressure. Besides, the cresol red (CR) test was used to estimate the toasting degree of the samples and to compare with other analysis results. The average TIA, UA and CR values in soybean meal of the soya produced in Turkey used in the experiment, were found to be 2.59 mg/g, 0.05 mg N/g/minute and 4.39 mg/g, respectively. TIA, UA and CR values are determined for the imported soybean meal are 1.62 mg/g, 0.082 N/g/minute and 4.45 mg/g respectively. These values are in the same order for for full-fat soybean, 9.60 mg/g, 0.071 mg N/g/minute and 4.43 mg/g. TIA values of raw soybean (1) which were autoclaved for 35 minutes at 100°C, 110°C, 120°C and 130°C were found as 23.20, 10.27, 2.91, 0.53 and 0.20 mg/g respectively. UA values for same raw soybeans were detected as 8.40, 2.36, 0.23, 0.00 and 0.00 mg N/g/min and CR values were found as 2.42, 2.42, 4.22, 4.46 and 4.95 mg/g respectively. TIA values were 30.00, 27.12, 26.74, 26.29 and 22.74 mg/g in the raw Soybean sample that was subjected to dry heat (heated at 100°C, 110°C, 120°C, 130°C). In the raw soybean sample, where dry heat was applied, the UA values were started with no heat applied, respectively, 8.87, 8.87, 8.80, 8.75 and 4.62 mg N/g/min; CR values were found as 3.03, 3.07, 3.07, 3.22 and 3.28 mg/g in the same order.

Distribution and degradation of DNA from non-genetically and genetically modified soybean (Roundup Ready): Impact of soybean protein concentrate and soybean protein isolate preparation

To improve genetically modified product labelling legislation and promote the development of genetically modified foods, the mass variations of genomic DNA and length distributions of DNA fragments in non-genetically and genetically modified soybean (Roundup Ready) and the variations in transgenic contents during soybean protein concentrate (SPC) and soybean protein isolate (SPI) preparation were monitored. The material masses throughout the process conformed to the law of mass conservation, and amounts of DNA recovered decreased with SPC and SPI preparation. The successive steps of ethanol extraction led to a decrease in the size distribution of the recovered DNA. For the LECTIN and CP4 EPSPS targets investigated, longer fragments (>800 bp) were more affected than smaller fragments (<200 bp), and both targets degraded slowly upon degradation into small fragments. DNA distribution and degradation thereby affected GMO quantification. After preparation procedures, the transgenic contents of SPC and SPI products were higher than that of raw soybean.

Evaluation of protein extraction methods for β-conglycinin quantification in soybeans and soybean products

β-Conglycinin, one of the main proteins found in soybeans, improves lipid metabolism and influences the processing properties of soybeans. Recently, we developed a method to determine β-conglycinin content quantitatively via the use of liquid chromatography/tandem mass spectrometry (LC/MS/MS) and stable isotope-labelled internal standard (SIIS) peptides. In this study, we compared the efficacy of different protein extraction methods for β-conglycinin by comparing the yields of β-conglycinin extracted by each of these methods, using the developed LC/MS/MS analysis. The method using trichloroacetic acid (TCA) and acetone for protein extraction (TCA/acetone method) produced the highest yields of β-conglycinin from the soybean cultivars ‘Enrei’, ‘Fukuyutaka’, ‘Ryuho’, and ‘Satonohohoemi’, all of which were evaluated by LC/MS/MS analysis. We then investigated the applicability of each of these protein extraction methods to kinako (Japanese name, roasted soybean flour), natto (fermented soybeans), soybean milk, and tofu (soybean curd) to obtain information about these soybean products. The TCA/acetone method is judged to be an appropriate method of protein extraction for these products as well as for raw soybeans.

Investigation on contamination status of Staphylococcus aureus from food and processing in Chengdu

To understand the contamination status of Staphylococcus aureus in food and processing. From July 2017 to January 2018, raw/cooked meat products, aquatic products, soybean products and other foods for sale were collected from five districts and counties of Chengdu, and some processing samples were collected from school cantons, farms and slaughterhouses of Chengdu. Staphylococcus aureus in food and processing in Chengdu was detected by plate method and PCR method, staphylococcus aureus enterotoxin was determined by enzyme-linked fluorescence immunoassay, and Risk Ranger software was used for semi-quantitative Risk assessment. A total of 429 samples were collected from food and processing in Chengdu. 78 strains(18. 2%) of Staphylococcus aureus were detected by plate method, among which 76 strains were identified as Staphylococcus aureus by PCR. The highest detection rate was found in raw meat(34. 1%), and the highest detection rate was found in raw chicken(54. 2%). The detection rate of Staphylococcus aureus in samples from farmers&apos; markets(34. 0%) was higher than that of supermarkets(28. 3%). Eighteen of the 78 strains produced enterotoxin, raw chicken and duck meat from supermarkets(9) and farmers&apos; markets(6), and hand smears by school cafeteria workers(2). According to the risk score, the food safety risks are in descending order from raw meat products(55 points), soybean products(50 points), cooked meat products(43 points) and aquatic products(43 points). Raw meat and soybean products are high risk foods contaminated by S. aureus, cooked meat and aquatic products are medium risk foods.

Study of Tempe Production from Dried Peeled Soybeans

Soybean seeds that will be fermented into tempeh must be peeled by tearing the skin from soybeans that have been previously boiled and soaked in water (for 24-48 hours). Tearing apart causes the seed coat to separate and the seed cotyledon to separate into two. This method is called wet peel, which requires more water, time from energy to separate the skin from cotyledons. In this study, the processing of tempeh made from raw soy peel is dried. Soybeans to be peeled were treated with drying at 50, 60 and 70oC for 12 hours. Tempeh made from dry peeled soybeans compared to the quality of the sensor is tempeh made from raw wet peeled soybeans, and tempeh made from dried peeled soybeans whose soaking process is added with soybean skin. Dry stripping of soybeans that are dried at a temperature of 70°C will produce a better peel than soybeans that are not dried, or which are dried at 50 and 60oC. The yield is 82%, seeds are not peeled 1% and seeds are damaged 1%. However, dry stripping that is done twice on un-dried soybeans can produce peels that are almost as good as soybeans that are dried first at 70oC. This method is more efficient in terms of energy and time used to get dry peel seeds, the process of making tempeh from dried peeled soybeans will save water usage by 40% and time for washing soybeans after soaking as much as 50%. The sensory quality of tempeh made from dry peeled soybeans is the same as tempeh made from wet peeled soybeans as is commonly done by tempeh producers in Indonesia.

Study of the Use of Hydrotalcite–Hydroxyapatite as Heterogeneous Catalysts for Application in Biodiesel Using By-Product as Raw Material

The materials hydrotalcite—HT, hydroxyapatite—HAp and hydrotalcite–hydroxyapatite—HT–HAp were synthesized using the co-precipitation method at constant pH (pH 10), in which first the materials of HT and HAp were synthesized and later a reaction mixture for the formation of HT–HAp material. The materials were characterized by X-ray diffraction (XRD), N2 adsorption and desorption, infrared spectral analysis (FT-IR), thermogravimetric analysis (TG) and morphology. The results indicated that the analysis by XRD confirmed that all materials (HT, HAp, and HT–HAp) presented the typical basal peaks of HT and HAp and that in the HT–HAp material it presented a better crystalline ordering. The analysis of specific surface area (BET) showed that the mixture of materials (HT–HAp) caused a loss of the specific area, indicating a possible interaction between the particles of both materials. The pore diameters showed mesoporosity. In addition, the materials HT, HAp and HT–HAp had their catalytic activity determined through transesterification reactions using different lipid raw materials (commercial soy oil and vegetable oil deodorization distillate-VODD) obtaining ethyl esters (biodiesel) as a product. The results for the raw material commercial soybean oil showed that the catalysts HT and HAp obtained incomplete reactions, that is, they presented low conversions in ethyl esters (about 39–65% in 6 h of reaction). On the other hand, the study of the influence of temperature on the calcination of the HT–HAp catalyst obtained high conversions in ethyl esters, about 98% for the catalyst calcined at 700 °C, under conditions of 45:1 ethanol/oil molar ratio, temperature of 70 °C, catalyst concentration of 5% and 6 h of reaction. With the transesterification of soybean oil as a comparative form, the catalyst in its best conditions was used to transesterify the VODD by-product. Which results of conversion into considerable ethyl esters were found (about 88%, in just 6 h of reaction), thus confirming that the chemical catalyst was able to form the main esters of fatty acids even using different lipid sources.

Variation of Seed Components According to Sowing Date and Variety of Sprout Soybean in the Mid-Northern Region in Korea

Abstract Objectives Soybean(Glycine max L.) sprouts are widely used in Korea as main and sub materials in various dishes such as stew, ‘Bibimbap’, ‘Haejangguk’, and seasoned bean sprouts. The purpose of this study was to investigate the variations of general compositions and antioxidant properties in sprout soybean seed according to varieties and sowing dates in the central region of Korea, and to utilize the basic data for stable supply of raw soybeans in response to the changes in production environment. Methods Sprout soybean were produced from the experimental field of Department of Central Area Crop Science of the National Institute of Crop Science (NICS), located in Suwon, Gyeonggi-do. The sowing dates were on June 30th, July 10th and July 20th in 2018 respectively. Planting and cultivation were followed by standard soybean cultivation methods of NICS. The harvested raw sprout soybean seeds at each seeding time were ground for the general compositions analysis. Antioxidant capacity was measured with total polyphenol contents and DPPH and ABTS radical scavenging activity. Results Approximate compositions of sprout soybean seed showed significant differences according to varieties and sowing date. Moisture, crude fat, and crude protein were the highest in the first sowing date, and tended to decrease in most varieties as the seeding time was delayed, whereas carbohydrate content increased at late sowing time. DPPH radical scavenging activity showed the highest tendency in second seeding. ABTS radical scavenging activity decreased as the seeding time was delayed in the most varieties, but ‘Soyeon’ and ‘Aram’ increased in second seeding. Conclusions Taken the above results together, the significant differences in the approximate compositions and antioxidant capacities recognized due to varieties and sowing dates. Therefore, it was considered that the selection of proper varieties and sowing date should be considered carefully when growing raw sprout soybean grains in the central region in Korea. Funding Sources This study was supported by the RDA Agenda Project (project number: PJ01251603).