Soy Isolate Research Articles

Enhanced physicochemical properties and riboflavin 7 delivery ability of soy isolate protein/sugar beet pectin composite freeze-dried gels prepared by double crosslinking strategy

Enhanced physicochemical properties and riboflavin 7 delivery ability of soy isolate protein/sugar beet pectin composite freeze-dried gels prepared by double crosslinking strategy

Preparation, Characterization and in Vitro Stability of Soy Protein Fibrils Ferrous Delivery System

Iron deficiency is considered widespread globally, and discovering ferrous ion delivery system with better stability is one of the keys to solving this problem. In this paper, a ferrous ion delivery system was prepared from soy isolate protein fibrils (SPNFs). The alterations in infrared spectrum and microstructure before and after loading were compared, and the ionic strength stability, freeze-thaw stability, and oxidative reaction activity of soy isolate protein fibrils loaded with ferrous iron (SPNFs-Fe) were analyzed, simulating the release kinetics of gastrointestinal digestion. The results demonstrated that SPNFs load ferrous ions with carboxyl, carbonyl, and amino groups. SPNFs-Fe had good ionic strength stability and excellent freeze-thaw stability and showed weak pro-oxidation activity. The release kinetics of SPNFs-Fe in simulated gastrointestinal digestion best fit the Ritger-Peppas model, which had a slow-release effect in simulated gastrointestinal digestion. The release of SPNFs-Fe in simulated gastric fluid belonged to Fick diffusion, while in simulated intestinal fluid it belonged to non-Fick diffusion. These results suggest that SPNFs-Fe is a promising ferrous delivery system as a supplementary source of iron.

INVESTIGATION OF ORGANOLEPTIC PARAMETERS AND MINERAL COMPOSITION OF SEMI-SMOKED SAUSAGE FROM VEGETABLE RAW MATERIALS

The article presents the results of a study of the mineral composition and organoleptic evaluation of semi-smoked sausage from vegetable raw materials. Soy and chickpeas were selected as vegetable raw materials. As a result of experiments, it was revealed that the optimal ratio of soy and chickpeas for the production of semi-smoked sausage is 4:1. According to the results of an organoleptic evaluation of semismoked sausage from vegetable raw materials, it was found that the third sample, the ratio of soy isolate and chickpeas of which is 4:1, had a consistency, smell and taste more characteristic of semi-smoked sausage than the rest of the samples being developed.Based on studies of the mineral composition of semi-smoked sausage from vegetable raw materials, it is proved that there are more minerals in the first and second samples than in the third sample. Since soy isolate increases 3-5 times during cooking due to binding to water, soy texturate and chickpea sausage contains more macro- and microelements than soy isolate and chickpea sausage. However, the third sample contains 1.58% and 0.98% more phosphorus compared to samples № 1 and № 2, respectively.Research has proven that the use of soy and chickpeas as the main ingredients, completely replacing meat in semi-smoked sausage, is possible and relevant.

Effects of pH and temperature on the properties of acid-induced commercial soy protein isolate gel

The goals of this study were to investigate the effect of preheating conditions on the formation of thermal aggregates of commercial soy isolate protein (SPI) and to characterize the textural properties and microstructure of acid-induced SPI gels. SPI was subjected to preheating treatments at different temperatures (85 °C, 95 °C) and pH values (7.0, 7.5, 8.5, 9.5), and the treated SPI was then used to form acid-induced gels. Characterization of the different gels showed that lower temperatures and pH values favored protein aggregation and the formation of larger aggregates, while higher temperatures and pH values led to a lower degree of aggregation and the formation of smaller aggregates. The lowest average particle size (340.77 nm) and turbidity (0.063), and the highest solubility (81.79 %) were obtained when the preheating temperature of the thermal aggregates was 95 °C and the pH was 9.5. Higher preheating temperature and pH values caused the unfolding of SPI’s tertiary structure, decreased the content of β-sheet structure, and increased the exposure of hydrophobic groups and free sulfhydryl groups. These exposed groups facilitated protein–protein interactions during network assembly, resulting in denser and stronger gel networks. Notably, SPI subjected to higher temperatures and pH values exhibited greater binding capacity for water molecules, higher water holding capacity, and gel strength. Overall, the results showed that modification of preheating temperature and pH can control the formation state of SPI thermal aggregates, ultimately impacting the properties of SPI acid-induced gels.

Rationale for the development of an innovative product with the addition of hydrobionts within the framework of the ESG challenges

At present food industry must meet the global challenges that we face. The first one is hunger; the population continues to grow, it is necessary to meet nutritional needs by increasing funding for the development of agricultural areas and introducing sustainable development methods in agriculture and fishery segments. The second challenge is the environment. The foodtech industry cannot but influence all processes occurring on our planet. The third one is the health of the population. In order to feed all citizens of a state, food producers often neglect the health of society, reducing the quality of the products they produce. Another challenge arising from the previous one is obesity. At the end of 2022, more than 2 million people were diagnosed with obesity in Russia, 109 thousand of whom were diagnosed with this disease in children under 14 years of age [1,2].The goal of the research was to develop a recipe and technology for snacking products with a high protein content and a reduced amount of fat. In the course of the research the ingredient composition of the product being developed was substantiated, technological parameters were selected, a technological diagram was drawn up, and the nutritional value was calculated. The protein content in the finished product was 29.7 g per 100 g of a finished product.The product will allow us to solve two global challenges in a targeted manner. The introduction of aquatic organisms and vegetable protein – soy isolate – into the recipe helps to improve the balance of proteins, fats and carbohydrates (PFC) of the finished product. At the same time, the combination of plant and fish raw materials will provide an opportunity to launch a new subcategory of snacking products and expand the range of healthy snacks.

Enhanced stability and biocompatibility of HIPEs stabilized by cyclodextrin-metal organic frameworks with inclusion of resveratrol and soy protein isolate for β-carotene delivery

High internal phase Pickering emulsions (HIPEs) constitute a significant research domain within colloid interface chemistry, addressing the demand for robust emulsion systems across various applications. An innovative nanoparticle, synthesized from a cyclodextrin metal-organic framework encapsulated with a composite of resveratrol and soy isolate protein (RCS), was employed to fortify a high internal phase emulsion. The emulsion's three-dimensional printing capabilities, alongside the encapsulated delivery efficacy for β-carotene, were thoroughly examined. Cyclodextrin metal-organic frameworks (CD-MOFs), facilitated by cellulose nanofibrils, were synthesized to yield particles at the nanoscale, maintaining a remarkable 97.67 % cellular viability at an elevated concentration of 1000 μg/ml. The RCS nanoparticles demonstrated thermal stability and antioxidant capacities surpassing those of CD-MOF. The integration of soybean isolate protein augmented both the hydrophobicity (from 21.95 ± 0.64° to 59.15 ± 0.78°) and the interfacial tension (from 14.36 ± 0.46 mN/m to 5.34 ± 0.81 mN/m) of the CD-MOF encapsulated with resveratrol, thereby enhancing the RCS nanoparticles' adsorption at the oil-water interface with greater stability. The durability of the RCS-stabilized high internal phase emulsions was contingent upon the RCS concentration. Emulsions stabilized with 5 wt%-RCS exhibited optimal physical and chemical robustness, demonstrating superior performance in emulsion 3D printing and β-carotene encapsulation delivery. This investigation furnishes a novel perspective on the amalgamation of food customization and precision nutrition.

Association between dietary soy prevention of fetal alcohol spectrum disorder and normalization of placental insulin and insulin-like growth factor signaling networks and downstream effector molecule expression

Chronic prenatal alcohol exposure causes fetal alcohol spectrum disorder (FASD), often associated with impaired placentation and intrauterine growth restriction. Ethanol’s inhibition of insulin and insulin-like growth factor Type 1 (IGF-1) signaling compromises trophoblastic cell motility and maternal vascular transformation at the implantation site. Previous studies have demonstrated that dietary soy effectively normalizes placentation and fetal growth in an experimental model of FASD. The studies were extended to better understand the mechanisms underlying soy’s beneficial effects. Pregnant Long Evans rats were pair-fed with isocaloric liquid diets containing either 0% or 36% caloric ethanol from gestation day (GD) 6. The protein source in the diets consisted of either casein (standard and control) or soy isolate. On GD19, placentas were harvested to measure mRNA levels corresponding to major components of the insulin/IGF-1 pathway, as well as aspartyl-asparaginyl-β-hydroxylase (ASPH), Notch, and HES, which play critical roles in placentation. Chronic gestational ethanol exposure in rats fed diets containing casein significantly reduced the expression of insulin, insulin receptor, Igf1, IGF-1 receptor (Igf1r), insulin receptor substrate Type 1 (Irs1), Irs2, Asph, and Hes1. In addition, ethanol significantly decreased ASPH protein expression. Dietary soy mitigated most of these effects and further enhanced signaling by upregulating Igf2, Igf2r, Irs1, Irs2, Irs4, Notch, and Hes1 in rats chronically exposed to ethanol relative to corresponding control samples. The protective effects of dietary soy in FASD act at the mRNA level and positively impact pathways imperative for normal placentation and fetal development. Gestational dietary soy may provide an effective means of preventing FASD in vulnerable populations.

#1755 Cardio-protective effect of soy proteins during long-term consumption of Cynomolgus Monkeys high-saline diet

Abstract Background and Aims High salt intake is accompanied by the development of cardiovascular disorders, not always associated with an increase in blood pressure (BP). Recently, it has been found that the introduction of soy protein into the diet can have some nephroprotective and cardioprotective effects in chronic kidney disease. Considering the cardioprotective effect of soy proteins in chronic kidney disease, the question arose about the possibility of using soy proteins to neutralize the damaging effect of a high-salt diet on the cardiovascular system. This work aims to study the effect of long-term use of a diet high in NaCl and soy protein on myocardial remodeling in monkeys. Method The study was performed on male Macaca fascicularis. The animals were divided into three groups (6 animals each), comparable in weight and age (6-8 years, body weight - 5.15-9.7 kg). The control group received a standard diet (2 g NaCl/kg feed). The second was a high salt diet (8 g NaCl/kg feed), and the third was a high salt diet and SUPRO760 soy protein (200 g/kg feed). Echocardiography (EchoCG), registration of BP and heart rate were performed at baseline, after 4 and 12 months. EchoCG was performed with a sector transducer with a frequency of 3–5 MHz on the Chison SonoTouch 60 ultrasound system (China). EchoCG was performed in B_mode (two-dimensional scanning), M_mode (one-dimensional scanning), as well as in pulse and tissue Doppler modes. Statistical analysis was performed using parametric statistics: mixed ANOVA in comparing data from 3 study groups (with post hoc analysis using Tukey criterion) and single factor variance analysis for related samples in studying the dynamics of one or another index in each group during the 12-month follow-up. Differences were considered significant at p < 0.05. Results In animals of all three groups for 12 months, blood pressure (BPsis-109±10.09, BPdias – 60 ± 7.42 mm Hg) and heart rate (77 ± 12.61 min-1) did not change significantly (p>0. 05). However, in macaques on a high-salt diet, deterioration in left ventricular (LV) systolic and diastolic function was noted by the end of the study. Macaques of this group had a decrease in the LV shortening fraction (27.9±2.69%) and an increase in the thickness of the posterior wall of the LV in systole (0.69±0.039 cm), LV mass (19.60±2.83 g), compared with animals additionally receiving soy proteins (34.9±6.57%; 0.57 0.0559 cm; 14.86±2.94 g, respectively; all p < 0.05). In addition, the monkeys receiving soy isolate did not differ from the control in these parameters. By the time the study was completed, the animals in this group had significantly increased the magnitude of systolic excursion of the mitral annulus plane, and signs of improvement in LV diastolic function appeared in the form of an increase in the maximum rate of excursion of the mitral valve fibrous annulus in early diastole, as well as a decrease in the E/e' ratio. The thickness of the interventricular septum also decreased (0.42±0.04 cm; in the high-salt group - 0.51±0.08 cm), which can be interpreted as a sign of positive myocardial remodeling. Conclusion Thus, high salt intake leads to adverse structural and functional disorders of the heart in cynomolgus monkeys, not associated with an increase in blood pressure. The inclusion of soy isolate in the diet reduces the negative effects of a high-salt diet on the cardiovascular system.

Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel

This study aimed to extract sturgeon oil (SO) from the sturgeon head and apply it to sturgeon meat to produce surimi gel. The effects of SO and its Pickering emulsion on the qualities of surimi gel were investigated. The results demonstrated that Pickering emulsions improved the quality deterioration of the gel caused by the direct addition of SO, especially the soy isolate protein (SPI) emulsion and the pea isolate protein (PPI) emulsion. Pickering emulsions contributed to a more uniform and compact network structure of the gel, improved the texture properties, enhanced the freeze-thaw stability, and reduced lipid oxidation. Additionally, compared to the addition of exogenous lipids such as peanut oil and linseed oil, SO and its Pickering emulsion better maintained the characteristic flavor of sturgeon surimi gel. This study provides valuable data and feasible ideas for expanding the utilization of sturgeon by-products and developing new types of surimi gel products.

Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins.

Problems with minced pork include water release and low gel strength. This study aimed to investigate the effect of treatments with κ-carrageenan (κ-CAR), egg white powder (EWP), wheat gluten (WG), soy isolate protein (SPI), and a combination of these treatments on the gel properties and protein structures of minced pork. The cooking loss and trapped water within minced pork increased when additives were incorporated; in particular, the SPI group reached 1.31 ± 0.01% and 91.42 ± 0.20%. The hardness and chewiness of minced pork reached their maximum values (38.91 ± 0.80 N, 14.73 ± 0.41 N) when the WG was added. The κ-CAR/WG-minced pork gel network structure was the densest and most stable, characterized by increased hydrophobic interactions, disulfide bonds in the mince gel, and enthalpy value. The α-helix content with κ-CAR/WG treatment decreased from 27% to 7.8%, transforming into other secondary structures. This suggests that the addition of κ-CAR/WG can be a more effective combination for improving the quality of minced pork.

Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients

Concerns have been raised about the nutritional adequacy of plant-based foods due to the presence of antinutrients and overall low protein digestibility. Therefore, this study characterizes the estimated bioavailability/bioaccessibility of iron and zinc and the protein digestibility of 11 commercially available plant-based ingredients to assess their potential in the future development of nutritious plant-based foods. The accessibility of iron and zinc was limited in all ingredients, with only faba bean isolate, pea isolate, faba bean concentrate and texturized pea containing accessible iron. Faba bean isolate was found to have the highest amount of accessible iron (67.4 mg/kg) whereas textured pea showed the lowest amount (0.5 mg/kg). The estimated bioavailability of iron and zinc, based on the calculated molar ratio of phytate, was low for all studied ingredients, with isolates showing the highest overall tendency for available iron and zinc. The amino acid composition data revealed limitations regarding valine and/or isoleucine in all protein concentrates and texturized proteins, soy isolate, and faba bean flour. In contrast, no significant differences were found in overall protein digestibility, suggesting that all tested raw materials, including faba bean, can be considered good protein sources.

Effect of combined enzyme and ultrasound treatment on the structure and gel properties of soy protein isolate: A comparative study of alkaline protease and pepsin

This study aimed to research the effects of enzyme and ultrasound combined modification on the structure and gel properties of soy protein isolate (SPI). Different modified protein samples were obtained by hydrolyzing soy isolate with alkaline protease and pepsin at 0%, 0.1%, 0.5%, and 1.0% of hydrolysis by ultrasound treatment (400 W, 20 min). The results showed that the SPI particle size, which modified by combined enzyme and ultrasound treatment (co-modified), was significantly lower (P < 0.05) and the particle size was more evenly distributed compared with those of the single modified samples. The best improvement in solubility and turbidity was observed for the co-modified SPI. The Fourier transform–infrared spectroscopy showed the most significant changes in the secondary structure content of the co-modified SPI. The protein structure was unfolded, and the contents of free sulfhydryl and H0 were improved. Additionally, the co-modified SPI gel had a uniform and compact gel network and higher water-holding capacity (WHC) and gel strength. After frozen storage, the combined enzyme and ultrasound treatment showed better frozen storage stability than single treatment: the WHC of the gel decreased slightly, the gel strength increased slowly, and the gel network was less damaged. In conclusion, combined enzyme and ultrasound treatment could be effective in improving the SPI structure and gel properties.

Effect of Unfermented Soy Product Consumption on Blood Lipids in Postmenopausal Women: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

BackgroundClinical studies have reported the beneficial effects of unfermented soy product consumption on blood lipids in various populations. However, contradictory results have been reported regarding the influence of unfermented soy product consumption on blood lipids in postmenopausal women. ObjectiveThe aim of this systematic review and meta-analysis was to evaluate the effects of diets with unfermented soy products compared with diets without unfermented soy products on blood lipids in postmenopausal women. MethodsThe Cochrane Library, PubMed, Scopus, Web of Science, and Embase electronic databases were searched for eligible randomized controlled trials (RCTs) published up to February 21, 2023. RCTs were included if they were published in English and investigated the effect of unfermented soy product consumption on blood lipids in postmenopausal women who had discontinued hormone replacement therapy at least 3 months before randomization. A random-effects model was used to calculate the overall effect size of the mean difference (MD) and 95% CI. Risk of bias was assessed using the Cochrane Risk-of-Bias Tool for Randomized Trials, version 2. ResultsTwenty-nine RCTs involving 2,457 participants were included. The results showed that, compared with the control group that did not consume unfermented soy products, consumption of unfermented soy products significantly reduced total cholesterol (TC) (MD, −9.46 mg/dL [to convert mg/dL cholesterol to mmol/L, multiply mg/dL by 0.0259; to convert mmol/L cholesterol to mg/dL, multiply by 38.7]; 95% CI −15.04 to −3.89 mg/dL; P = .001) and triglycerides (TGs) (MD, −10.86 mg/dL [to convert mg/dL TGs to mmol/L, multiply mg/dL by 0.0113; to convert mmol/L TGs to mg/dL, multiply mmol/L by 88.6]; 95% CI −19.70 to −2.02 mg/dL; P = .016), while significantly increasing high-density lipoprotein cholesterol (MD, 2.32 mg/dL; 95% CI 0.87 to 3.76 mg/dL; P = .002) in postmenopausal women, but had no significant effect on low-density lipoprotein cholesterol (MD, −4.55 mg/dL; 95% CI −10.90 to 1.80 mg/dL; P = .160). Results of soy preparation subgroup analysis showed that soy isolate protein significantly reduced TC and soy protein–containing isoflavones significantly reduced TC and low-density lipoprotein cholesterol and increased high-density lipoprotein cholesterol. Furthermore, unfermented soy product consumption significantly reduced TC, low-density lipoprotein cholesterol, and TG levels in postmenopausal women with lipid disorders and TGs in healthy postmenopausal women. ConclusionsThe results showed that unfermented soy product consumption reduced TC and TG levels significantly, and increased high-density lipoprotein cholesterol levels in postmenopausal women. The findings of this review contribute to the evidence-base for dietary management of blood lipids in postmenopausal women.

Effect of soybean protein-isolate-catechin edible film and coating on the storage quality of bean bun

This study focused on creating an edible film and coating using soy isolate protein (SPI) and catechin (CC) composite, which were then applied to bean buns. The objective was to assess the changes in quality during storage. Initially, SPI films were enriched with different concentrations of CC (1%, 2%, 3%, and 4%) and were examined for their optical and barrier properties. The addition of CC improved the optical barrier of SPI films, resulting in reduced water vapor permeability (WVP) and oxygen permeability (OP), thereby enhancing their suitability for food preservation. Subsequently, the produced edible coatings were applied to bean buns to evaluate their impact on quality attributes and sensory evaluation. The results of the scanning electron microscopy (SEM) analysis showed that the SPI/CC coating exhibited a smoother and more compact surface compared to the uncoated sample. After 15 days of storage, the SPI/CC 3% coated samples displayed the lowest moisture loss of 4.6% and the lowest hardness of 342.97 ± 8.17 N. Additionally, the Avrami equation revealed a significant 31% reduction in crystallinity (K) when comparing the SPI/CC 3% coated samples to the uncoated samples. XRD measurements further confirmed the decrease in crystallinity of the coated samples, indicating that the SPI/CC coating effectively inhibits the aging of bean buns. Moreover, the SPI/CC coating enhances the antioxidant activity of the bean buns and prevents microbial deterioration. These findings suggest that the utilization of SPI/CC coating holds great promise for the preservation of bean buns.

Protective effect of soy isolate protein against streptozotocin induced gestational diabetes mellitus via TLR4/MyD88/NF-κB signaling pathway

BackgroundGestational diabetes mellitus (GDM) is a serious complication of pregnancy that is characterized by high blood sugar levels that occur due to insulin resistance and dysfunction in glucose metabolism during pregnancy. It usually develops in the second or third trimester of pregnancy and affects about 7 % of all pregnancies worldwide. In this experimental study, we scrutinized the GDM protective effect of soy isolate protein against streptozotocin (STZ) induced GDM in rats and explore the underlying mechanism. Material and methodsSprague-Dawley (SD) rats were used in this experimental study. A 55 mg/kg intraperitoneal injection of streptozotocin (STZ) was administered to induce diabetes in female rats, followed by oral administration of soy isolate protein for 18 days. Body weight, glucose levels, and insulin were measured at different time intervals (0, 9, and 18 days). Lipid profiles, antioxidant levels, inflammatory cytokines, apoptosis parameters, and mRNA expression were also assessed. Pancreatic and liver tissues were collected for histopathological examination during the experimental study. ResultsSoy isolate protein significantly (P < 0.001) reduced the glucose level and enhanced the insulin level and body weight. Soy isolate protein remarkably decreased the placental weight and increased the fetal weight. Soy isolate protein significantly (P < 0.001) decreased the HbA1c, hepatic glycogen, serum C-peptide and increased the level of free fatty acid. Soy isolate protein significantly (P < 0.001) altered the level of lipid, antioxidant and inflammatory cytokines. Soy isolate protein significantly (P < 0.001) improved the level of adiponectin, visfatin and suppressed the level of leptin and ICAM-1. Soy isolate protein significantly (P < 0.001) altered the mRNA expression and also restored the alteration of histopathology. ConclusionBased on the result, soy isolate protein exhibited the GDM protective effect against the STZ induced GDM in rats via alteration of TLR4/MyD88/NF-κB signaling pathway.

Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula

It is vital to research mayonnaise egg yolk alternatives due to the greater fat and cholesterol content in egg yolks. The use of soy protein isolate and nano soy isolate as fat substitutes in mayonnaise was investigated. Two formulas were prepared, including a control (market and lab), low-fat with 0.5, 1, and 1.5% soy protein isolate (SPI) and nano soy protein isolate (NSPI), and low-fat with 0.5, 1, and 1.5% glycinin (GLY) and nano glycinin (NGLY). Rheology, microstructure, color, and sensory properties of formulas were analyzed. In comparison to the commercial and control samples, the oil droplets became smaller and more compact in the 0.5% and 1% NSPI and NGLY formulas. NSPI and NGLY bind more water and oil in the matrix of mayonnaise samples, which in turn increases the viscosity of the fluid. Furthermore, increasing the protein level to 1.5% reduced the lightness value of NSPI's low-fat mayonnaise. Mayonnaise prepared with the addition of 1% and 1.5% NSPI particles showed a higher whitening index value than other samples. Also, the samples with the highest scores for sensory attributes were the 0.5% NSPI and GLY mayonnaise samples, which did not significantly change after the end of the storage period compared to other samples. Therefore, nano soy protein and nano glycinin have potential as fat substitutes and improve the quality characteristics of low-fat mayonnaise.

Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates

This study aimed to hydrolyze soy isolate protein (SPI) using five enzymes (alcalase, pepsin, trypsin, papain, and bromelain) in order to obtain five enzymatic hydrolysates and to elucidate the effect of enzymes on structural and biological activities of the resulting hydrolysates. The antioxidant and hypoglycemic activities of the soy protein isolate hydrolysates (SPIEHs) were evaluated through in silico analysis, revealing that the alcalase hydrolysate exhibited the highest potential, followed by the papain and bromelain hydrolysates. Subsequently, the degree of hydrolysis (DH), molecular weight distribution (MWD), amino acid composition, structure, antioxidant activities, and hypoglycemic activity in vitro of SPIEHs were analyzed. After enzymatic treatment, the particle size, polymer dispersity index (PDI), ζ-potentials, β-sheet content and α-helix content of SPIEHs was decreased, and the maximum emission wavelength of all SPIEHs exhibited red-shifted, which all suggesting the structure of SPIEHs was unfolded. More total amino acids (TAAs), aromatic amino acids (AAAs), and hydrophobic amino acids (HAAs) were found in alcalase hydrolysate. For 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, metal ion chelating activity, α-glucosidase inhibitory activity and α-amylase inhibitory activity, alcalase hydrolysate had the lowest IC50; alcalase hydrolysate and papain hydrolysate had the lowest IC50 for hydroxyl radical scavenging activity. Physiological activity of SPIEHs was evaluated thoroughly by 5-Axe cobweb charts, and the results revealed that alcalase hydrolysate exhibited the greatest biological activities.

Dietary soy prevents fetal demise, intrauterine growth restriction, craniofacial dysmorphic features, and impairments in placentation linked to gestational alcohol exposure: Pivotal role of insulin and insulin-like growth factor signaling networks.

Prenatal alcohol exposure can impair placentation and cause intrauterine growth restriction (IUGR), fetal demise, and fetal alcohol spectrum disorder (FASD). Previous studies showed that ethanol's inhibition of placental insulin and insulin-like growth factor, type 1 (IGF-1) signaling compromises trophoblastic cell motility and maternal vascular transformation at the implantation site. Since soy isolate supports insulin responsiveness, we hypothesized that dietary soy could be used to normalize placentation and fetal growth in an experimental model of FASD. Pregnant Long-Evans rat dams were fed with isocaloric liquid diets containing 0% or 8.2% ethanol (v/v) from gestation day (GD) 6. Dietary protein sources were either 100% soy isolate or 100% casein (standard). Gestational sacs were harvested on GD19 to evaluate fetal resorption, fetal growth parameters, and placental morphology. Placental insulin/IGF-1 signaling through Akt pathways was assessed using commercial bead-based multiplex enzyme-linked immunosorbent assays. Dietary soy markedly reduced or prevented the ethanol-associated fetal loss, IUGR, FASD dysmorphic features, and impairments in placentation/maturation. Furthermore, ethanol's inhibitory effects on the placental glycogen cell population at the junctional zone, invasive trophoblast populations at the implantation site, maternal vascular transformation, and signaling through the insulin and IGF1 receptors, Akt and PRAS40 were largely abrogated by co-administration of soy. Dietary soy may provide an economically feasible and accessible means of reducing adverse pregnancy outcomes linked to gestational ethanol exposure.

Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders.

Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and sensory properties. Many powders had yellow, red, and brown color tones, but that of fava bean was the lightest. The native pH ranged from 6.0 to 7.7. The water solubility index was 28% on average, but after heat treatment the solubility typically increased. Soy isolate had by far the best water-holding capacity of 6.3 g (H2O) g-1, and canola had the highest oil-holding capacity of 2.8 g (oil) g-1. The foaming capacity and stability results were highly varied but typical to the raw material. The emulsification properties of all powders were similar. Upon heating, the highest viscosity and storage modulus were found in potato, canola, and mung bean. All powders had raw material flavor, were bitter and astringent, and undissolved particles were perceived in the mouth. Large differences in functionality were found between the batches of one pea powder. In conclusion, we emphasize the need for methodological standardization, but while respecting the conditions found in end applications like meat and dairy analogs.

THE POSSIBILITY OF USING RICE FLOUR FOR THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS

One of the ways to improve the quality of products and improve the nutrition structure of the population is the introduction of new non-traditional types of plant raw materials into the diet. The created products must contain a balanced complex of proteins, lipids, minerals, vitamins, ballast substances and have high nutritional and taste properties. In Kazakhstan, the possibility of using grain crops as part of meat products is becoming particularly relevant due to their high nutritional value and specific functional and technological properties (FTP).One of the most popular in the world and the second crop in terms of grain production is rice. Rice grains have high FCS and are a dietary product: the protein and fat content in them is much lower than in wheat, rye, buckwheat, corn or soy. Rice protein has a good balance of amino acid composition. Rice grain contains high-grade protein and has a high ability to swell. Rice flour also has a neutral taste, and there is also no fat (unlike soy flour and soy isolate), which allows meat products to retain their characteristic taste after heat treatment. A distinctive feature of rice flour is that it refers to starch-containing (about 80%) raw materials that lack gluten. In this article, its chemical composition and functional and technological properties were studied, the results of the study of samples with different rice flour content were shown. Conclusions on the research work are made.