Soy Powder Research Articles

The mixture of soybean powder and dragon fruit peel powder as high fiber functional drink

Dietary fiber intake provides many health benefits. Individuals with low intakes of dietary fiber appear to be at significantly higher risk for stroke, obesity, diabetes,hypertension, certain gastrointestinal diseases, and coronary heart disease. Functional drink with higher fiber is expected to increase fiber intake in society. The aims of the research is to investigated the charateristic of the mixture of of soybean powder and dragon fruit peel powder as functional drink. All experiment were designed in complete random. Dragon fruit peel powder and soy powder were mixed according to the treatments. The result showed that dragon fuit peel powder give higher water content, soluble, insoluble and total dietary fiber. Moreover the color functional drink from dragon fuit peel powder have darker and red color..

Modelling and Optimization of Extrusion Cooking of Broken Rice – Defatted Soy Flour–Vegetable Waste Using Genetic Algorithms

Modelling and optimization of extrusion cooking of broken rice–defatted soy flour–radish leaf and empty green pea pod was done using genetic algorithm (GA). The extrusion process was designed in Box-Behnken and aimed at finding the levels of independent variables viz., moisture content (12-20 %), screw speed (300-500 rpm), die temperature (130°C- 170°C) cereal proportion of vegetable waste powder (65-85 %) and defatted soy powder (VW-SP: 15-35 %) using Response Surface Methodology. The responses for the extrudate properties studied were expansion ratio (ER), bulk density (BD), water absorption index (WAI), water solubility index (WSI), specific mechanical energy (SME), protein content (PC), crude fibre (CF), hardness (H), colour change (CC), and overall acceptability (OA). For the optimum process conditions, the equations of ER, WAI, WSI, PC, CF, and OA were maximized and BD, CC, SME and H were minimized. Both individual and common optimization approaches indicated that die temperature of 110°C and CP: VW-SP proportion ratio of 85:15 were necessary for all extrudate properties, except for PC and CF. The optimum value of feed moisture content was 12 % for all extrudate properties, except for BD and CF; whereas, optimum value of screw speed was 300 rpm, except for BD, WSI, and CC. The common optimum extrusion process conditions obtained were 85 % cereal proportion (15 % VW-SP) with 12 % feed moisture content, 110°C die temperature and 500 rpm screw speed. The values predicted for common optimum conditions matched with the experimental extrudate properties more closely than those for individual optimum process conditions.

Modelling and Optimization of Extrusion Cooking of Broken Rice – Defatted Soy Flour–Vegetable Waste Using Genetic Algorithms

Modelling and optimization of extrusion cooking of broken rice–defatted soy flour–radish leaf and empty green pea pod was done using genetic algorithm (GA). The extrusion process was designed in Box-Behnken and aimed at finding the levels of independent variables viz., moisture content (12-20 %), screw speed (300-500 rpm), die temperature (130°C- 170°C) cereal proportion of vegetable waste powder (65-85 %) and defatted soy powder (VW-SP: 15-35 %) using Response Surface Methodology. The responses for the extrudate properties studied were expansion ratio (ER), bulk density (BD), water absorption index (WAI), water solubility index (WSI), specific mechanical energy (SME), protein content (PC), crude fibre (CF), hardness (H), colour change (CC), and overall acceptability (OA). For the optimum process conditions, the equations of ER, WAI, WSI, PC, CF, and OA were maximized and BD, CC, SME and H were minimized. Both individual and common optimization approaches indicated that die temperature of 110°C and CP: VW-SP proportion ratio of 85:15 were necessary for all extrudate properties, except for PC and CF. The optimum value of feed moisture content was 12 % for all extrudate properties, except for BD and CF; whereas, optimum value of screw speed was 300 rpm, except for BD, WSI, and CC. The common optimum extrusion process conditions obtained were 85 % cereal proportion (15 % VW-SP) with 12 % feed moisture content, 110°C die temperature and 500 rpm screw speed. The values predicted for common optimum conditions matched with the experimental extrudate properties more closely than those for individual optimum process conditions.

Rhizopus oligosporus Activity in Crude Extract and Powder Form to Reduce Aspergillus flavus and Aflatoxin Contamination in Corn

Rhizopus oligosporus (RO) in isolate culture was known to reduce contamination toxigenic mold Aspergillus flavus (AF) and aflatoxin B1 in chicken feed. Application in culture form was not effective. The aim of this research was to evaluate RO activities in extract and inoculum form to reduce contamination of AF and aflatoxin B1 in corn. RO was harvested from agar plate, blended, added with water (ratio 1:1 (w/v)) and centrifuged. Supernatant was filtered using Whatman 41. Inoculum was made by inoculation RO in soy powder and incubated at 28oC for 5 days. Inoculum was dried at 40oC for 24-28 hours. Assay was conducted by addition extract or inoculum to corn. Extract and corn ratio were 1:1 (v/w), while inoculum doses were 5, 25, 50, 1000 dan 200 g/kg corn. Assay for aflatoxin B1 was done using kit ELISA aflatoxin. The result of this research showed that extract was able to reduce AF contamination up to 1 log 10, while the less concentration of inoculum which able to inhibit AF up to 6 log 10 was 100 g/kg corn. Extract RO 125 and 250 mL/kg corn was able to reduce aflatoxin contamination by 93.69 % and 85.84 %. Inoculum at dose 5 and 100 g/kg corn was able to reduce aflatoxin 57.58% and 85%. Based on the result, it could be concluded that RO in extract or inoculum form was able to reduce contamination of AF and aflatoxin B1 in corn. Rhizopus as inoculum was easier to be applied than in extract form.

Use of near-infrared spectroscopy for the rapid evaluation of soybean [Glycine max (L.) Merri.] water soluble protein content.

Water soluble protein content (WSPC) is a parameter of great significance to the soybean food industry. So far, genetic studies and breeding practices have been limited by the lack of a rapid technique for the evaluation of WSPC. Near-infrared reflectance spectroscopy (NIRS) is widely applied for rapid quantification of many traits, including moisture, protein and oil content, and dietary fiber. The present study aimed to establish and evaluate a NIRS regression model for the rapid prediction of WSPC in soybean. Results showed that seed coat color had a profound impact on the accuracy of protein content prediction, whereas the seed coat itself deeply influenced protein determination. We established a partial least squares (PLS) regression model with 167 soybean samples whose seed coat had been removed. Based on multiplicative scatter correction and Savitsky-Golay transformation, the highest determination coefficient (R2) was 0.831, and the relative predictive determinant was 2.417. Further analysis showed that seed roundness correlated negatively with WSPC (r=-0.59, P<0.001) and greatly impacted PLS regression model prediction accuracy. The PLS model was suitable only for intact seeds whose coat had been peeled off, but not for broken seeds, soy powder, and green cotyledon soybean seeds. This study highlights the effect the seed coat has on soybean composition determination by NIRS. Moreover, the established PLS model for soybean WSPC determination could facilitate genetic studies and breeding.

Promoting enzymatic hydrolysis of lignocellulosic biomass by inexpensive soy protein

BackgroundLiquid hot water (LHW) pretreatment has been considered as one of the most industrially viable and environment-friendly methods for facilitating the transformation of lignocelluloses into biofuels through biological conversion. However, lignin fragments in pretreatment hydrolysates are preferential to condense with each other and then deposit back onto cellulose surface under severe conditions. Particularly, lignin tends to relocate or redistribute under high-temperature LHW pretreatment conditions. The lignin residues on the cellulose surface would result in significant nonproductive binding of cellulolytic enzymes, and therefore negatively affect the enzymatic conversion (EC) of glucan in pretreated substrates. Although additives such as bovine serum albumin (BSA) and Tween series have been used to reduce nonproductive binding of enzymes through blocking the lignin, the high cost or non-biocompatibility of these additives limits their potential in industrial applications.ResultsHere, we firstly report that a soluble soy protein (SP) extracted from inexpensive defatted soy powder (DSP) showed excellent performance in promoting the EC of glucan in LHW-pretreated lignocellulosic substrates. The addition of the SP (80 mg/g glucan) could readily reduce the cellulase (Celluclast 1.5 L®) loading by 8 times from 96.7 to 12.1 mg protein/g glucan and achieve a glucan EC of 80% at a hydrolysis time of 72 h. With the same cellulase (Celluclast 1.5 L®) loading (24.2 mg protein/g glucan), the ECs of glucan in LHW-pretreated bamboo, eucalyptus, and Masson pine substrates increased from 57%, 54% and 45% (without SP) to 87%, 94% and 86% (with 80 mg SP/g glucan), respectively. Similar effects were also observed when Cellic CTec2, a newer-generation cellulase preparation, was used. Mechanistic studies indicated that the adsorption of soluble SP onto the surface of lignin residues could reduce the nonproductive binding of cellulolytic enzymes to lignin. The cost of the SP required for effective promotion would be equivalent to the cost of 2.9 mg cellulase (Celluclast 1.5 L®) protein (or 1.2 FPU/g glucan), if a proposed semi-simultaneous saccharification and fermentation (semi-SSF) model was used.ConclusionsNear-complete saccharification of glucan in LHW-pretreated lignocellulosic substrates could be achieved with the addition of the inexpensive and biocompatible SP additive extracted from DSP. This simple but remarkably effective technique could readily contribute to improving the economics of the cellulosic biorefinery industry.

Effect of Cation Influx on the Viability of Freeze-Dried Lactobacillus brevis WiKim0069

Extension of the storage stability of freeze-dried lactic acid bacteria is important for industrialization. In this study, the effect of cation influx from soy powder, which contains high amounts of cations, as a cryoprotective agent on the viability of freeze-dried Lactobacillus brevis WiKim0069 was tested. Compared to that in the absence of the soy powder, bacterial viability was significantly higher in the presence of soy powder. Approximately 4.7% of L. brevis WiKim0069 survived in the absence of the protective agent, whereas 92.8% viability was observed in the presence of soy powder. However, when cations were removed from the soy powder by using ethylenediaminetetraacetic acid (EDTA) and a cationic resin filter, the viability of L. brevis WiKim0069 decreased to 22.9–24.7%. When the soy powder was treated with ethylene glycol tetraacetic acid, the viability was higher than when it was pretreated with EDTA and a cationic resin filter, suggesting that Mg2+ had a role in enhancing the viability of L. brevis WiKim0069. Cold adaptation at 10 °C prior to freeze-drying had a positive effect on the storage stability of freeze-dried L. brevis WiKim0069, with 60.6% viability after 56 days of storage. A decrease in the fluorescence polarization value indicated an increase in membrane fluidity, which regulates the activity of ion channels present in the cell membrane. Cold adaptation caused activation of the cation channels, resulting in increased intracellular influx of cations, i.e., Ca2+ and Mg2+. These results suggest that cold adaptation can be used to improve the storage stability of L. brevis WiKim0069.

유색 소립콩 분말 두유의 젖산발효 중 이화학적 특성, 식물성 에스트로겐 및 항산화 활성 변화

This study investigated the changes in physicochemical properties, total phenolic and phytoestrogen (isoflavone) contents, and antioxidant activity, including 2,2-diphenyl-1-picrydrazyl (DPPH) and 2,4,6-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical activities and ferric reducing antioxidant power (FRAP), during the lactic acid fermentation of soy powder milk (SPM) with colored small soybean (CSS) by the potential probiotic Lactobacillus plantarum P1201. The pH decreased, while viable cell numbers and β-glucosidase activities gradually increased during lactic acid fermentation of SPM. The total isoflavone content of Pungsannamul soybean was higher than that of other CSS cultivars. The isoflavone glycoside (daidzin and genistin) contents decreased whereas, corresponding isoflavone aglycone (daidzein and genistein) content significantly increased during the fermentative processing. In particular, fermented SPM prepared from Pungsannamul soybean showed highest daidzein (87.37 μg/g) and genistein (51.29 μg/g) after fermentation for 60 h. Total phenolic contents (TPCs) of Dawon soybean was higher than that of other CSS cultivars. TPC also increased marginally from 1.44-2.92 mg/g (0 h) to 1.79-3.03 mg/g (60 h) during lactic acid fermentation of SPMs with CSS. Finally, fermented SPM extracts possessed potent DPPH and ABTS radical scavenging activities and FRAP effects with change from 28.7-40.6 to 90-95.3%, 25.1-42.3 to 51.4-82.8%, and 0.73-1.54 to 0.98-1.79 (OD593 nm), respectively in pre-and post-fermented samples. Therefore, fermented SPM might contribute to enhance the value of CSS.

Acute effect of soy and soy products on serum uric acid concentration among healthy Chinese men.

Soy products are essential to the daily life of the Chinese population. However, the association between soy products and serum uric acid remains unclear. Better understanding of their relationship could provide food choice information for patients with gout. This study assessed the acute effects of soy and soy products on serum uric acid. Sixty healthy adult male volunteers were recruited and randomly assigned to six groups. Ten participants in each group randomly ingested one of six foods: water, soy, and four different soy products. A blood test was conducted after 3 h to examine uric acid concentration. The serum uric acid concentration significantly increased by 21.4±23.4 μmol/L at 1 h and 16.3±19.4 μmol/L at 2 h following ingestion of whole soybeans. These changes also applied to the soy powder group. The serum uric acid concentration rapidly increased by 38.1±20.5 μmol/L at 1 h, 34.4±18.2 μmol/L at 2 h, and 24.1±24.2 μmol/L at 3 h after the ingestion of soybean milk. The maximum concentration of serum uric acid was observed at 1 h after intake of soybeans and soy products, and then gradually decreased during the subsequent 2-h period. No significant uric acid changes from ingesting bean curd cake and dried bean curd stick were detected. Ingesting different soy products resulted in different concentrations of serum uric acid, with soybeans, soybean milk, and soy powder considerably increasing serum uric acid.

The Effect of Soy Nut Compared to Cowpea Nut on Body Weight, Blood Cells, Inflammatory Markers and Chemotherapy Complications in Children with Acute Lymphoblastic Leukemia: A Randomized Controlled Clinical Trial

No previous studies were found to examine the effect of soy as a whole food on patients with leukemia. The present randomized controlled clinical trial studied the effect of soy nut on children with B-cell acute lymphoblastic leukemia (ALL) who were in the maintenance phase of chemotherapy. The eligible patients were randomized to receive 30 g/day soy or cowpea nut powder for 12 weeks. Dietary intake, physical activity, anthropometric measurements, complete blood count, serum albumin, serum highly sensitive C-reactive protein (hs-CRP), and Tumor necrosis factor alpha (TNF-α) as well as chemotherapy side effects were assessed at the start and the end of the study. In total 29 and 27 children completed the study (aged 6.34 ± 2.44 and 5.85 ± 2.35 years) in soy and cowpea nut groups, respectively. The total energy and protein intake, and physical activity as well as body weight, body mass index, number of red blood cells, hemoglobin and hematocrit levels, and fatigue were significantly improved in the soy nut group compared to patients who consumed cowpea nut (P < 0.05). Soy nut intake might improve the nutritional status, anemia, and fatigue in children with ALL. Studies targeting blood cell fractions and disease recurrence are highly recommended.

Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

This study evaluated the changes in γ-aminobutyric acid (GABA) and isoflavone aglycone contents from soy powder yogurt (SPY) due to sprouting of soybean (1 cm) and fermentation with Lactobacillus brevis. The levels of GABA and the aglycone form increased, and the glutamate decarboxylase and β-glucosidase activities increased; however, the isoflavone glycoside and malonylglycoside contents decreased after fermentation for 72 h. In particular, after 60 h, the SPY presented the highest GABA content (120.38 mg/100 mL). The highest daidzein (179.93 µg/g), glycitein (44.10 µg/g), and genistein (126.24 µg/g) contents were present after 72 h of fermentation. In addition, the 2,2-diphenyl-1-picrylhydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, and hydroxyl radical scavenging activities increased from 69.65, 97.94, and 70.90% during this fermentation, respectively. This result suggests that SPY may be used for the preparation of high-protein soybean with high GABA and isoflavone aglycone contents, which can then be used as a natural ingredient of functional foods.

PENGARUH KONSENTRASI BUBUR BUAH DAN TEPUNG KEDELAI (Glycine max) TERHADAP KARAKTERISTIK FIT BAR BLACK MULBERRY (Morus nigra L.)

The purpose of this research is to determine the consentration of fruit’s pulp and soy powder of fit bar black mulberry. The model of experimental design that is used in this research is Randomized Block Design (Group) RAK with 2 factors and 3 time repetitions, so it obtained 27 units of the experiment, where the factors include: the effect of the concentration of fruit’s pulp (A), which consists of three levels, a1 (5%), a2 (10%), a3 (15%) and concentrations of soy powder (B) consisting of 3 levels: b1 (14%), b2 (16%), b3 (18%). The response in this study is chemical response, which is protein content, carbohydrate content, and fat content, physical response is hardness. Organoleptic response include color, flavor, and texture, and then antioxidant activity for selected sample. The selected sample is a3b3 (15% fruit pulp concentration and 18% soy flour concentration), it has 43.21% of carbohydrate content, 11.53% of protein content, 9.23% of fat content, 2.15 mm/sec/100 grams of hardness, and 139.480 ppm of antioxidant activity (average).

The Influences of transglutaminase enzyme dosage on the meat characteristic from restructuring the animal and vegetable protein sources

Transglutaminase (EC 2.3.2.13) catalyses an acyl-transfer reaction in which the γ-carboxamide group of peptide-bound glutaminyl residues are the acyl donors. In this research is compare the influence of transglutaminase enzyme dosage on the animal protein which is duck meat and vegetable protein which is analog meat from TSP and soy powder. The sample was tested by some instrument analysis namely pH meter, Texture Profile Analyzer (TPA). Then, the sample was analized its nutrition by Proximate test. By these tests, it could be obtained the optimum of amount transgluminase dosage in animal or vegetable protein source. The experimental variations is the enzyme dosage. The enzyme dosage for animal protein source are 0.0%; 0.3%; 0.6% and 1%, while vegetable protein source are 0.0%; 0.5%; 1,0%; 1.5% and 2% with the duration of 24 h incubation in 4°C. The result showed that the characteristic of each sample observed, increased dosage of transglutaminase enzyme affects the texture of sample as evedenced by TPA. In animal protein the optimum enzyme used is 0,6 %, while in vegetable protein the optimum enzyme is 1,5% as evedenced by TPA and acidity test level.

Targeting the middle region of CP4-EPSPS protein for its traceability in highly processed soy-related products.

Transgenic components in genetically modified organisms consist not only of the transgenic genes, but also the transgenic protein. However, compared with transgenic DNA, less attention has been paid to the detection of expressed protein, especially those degraded from genetically modified soybean after food processing. In this study, the full length 5-enolpyruvyl-shikimate-3-phosphate synthase (CP4-EPSPS, 47.6kD) protein was probed with the SC-16 (S19-R33) and the DC-16 (D219-K233) polyclonal antibodies in immunoblots. Both antibodies were able to detect the full length CP4-EPSPS and its residues in soy powder made from Roundup-Ready soybeans after heating and microwaving treatments which also reduced the molecular weight of the protein to 45.8 and 38.7kD, respectively. Taken together the immunoblot results suggest that the middle region of the CP4-EPSPS protein possessed better stability than its N-terminal during thermal processing. This deduction was further validated by autoclave treatment, where a 37.4kD residue of the protein was recognized by DC-16. A similar result was obtained in processed smoked sausage containing Roundup Ready soybean protein isolate (as an extender). The additional use of a further polyclonal antibody CK-17 (C372-K388), showed that compared with only the one signal for CP4-EPSPS detected by the SC-16 and CK-17 antibodies, the DC-16 middle region antibody detected four signals for CP4-EPSPS from five market sourced soy protein concentrates. Taken together, the study suggested that the middle region of CP4-EPSPS was more useful than the N- and C-terminal for tracing transgenic CP4-EPSPS protein and its remnants in highly processed soy-related products.

Retraction Notice: Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides.

[This retracts the article on p. 224 in vol. 9.].

Effect of soy crumbles on the physico-chemical quality of chicken meat powder during storage at 37±1ºC

The present study was conducted to investigate the effect of different levels of soy crumbles on the physico-chemical quality of chicken meat powder. Fresh chicken meat was procured locally and chicken meat powder (CMP) was made with value addition following standard protocol which was used as control for this study. Soy powder (SP) was prepared from the raw soy chunk and standardized to replace CMP by 2.5, 5.0, 7.5 and 10% for making extended CMP. The SP extended chicken meat powder was envisaged for physico-chemical quality on day 0, 5, 10 and 15 of storage. Moisture content of CMP did not show any significant change though the total protein and ash contents were increased significantly (p<0.05) with increasing SP level throughout the study. The percent of ether extract, cholesterol and TBA values in the extended CMP was decreased significantly (p<0.05) towards the end of the experiment. From this study it can be concluded that higher level of SP (10%) was found superior to other levels in order to sustain storage stability without reducing physico-chemical quality of the extended chicken meat powder.

Protective effect of soy powder and microencapsulation on freeze-dried Lactobacillus brevis WK12 and Lactococcus lactis WK11 during storage

Food-grade cryoprotective agents, i.e., skim milk, soy powder, yeast extract, and trehalose were tested for viability of lactic acid bacteria (LAB, Lactobacillus brevis WK12 and Lactococcus lactis WK11) during freeze drying. Ten percentage of soy powder showed a strong protective effect upon viability of both LAB, showing 1.85×1011 CFU/mL for L. brevis WK12 and 1.89×1011 CFU/mL for L. lactis WK11. Microencapsulation in Ca-alginate beads increased viability of LAB, compared to nonencapsulated cells. Moreover, there was a synergetic effect on the stability of LAB when encapsulated LAB in Ca-alginate beads were soaked in 10% of soy powder prior to freeze-drying. When temperature increased, however, survival of LAB decreased. Four weeks after storage the highest viability was observed at -18°C for L. brevis WK12 and L. lactis WK11, showing 1.80×1011 CFU/mL and 1.78×1011 CFU/mL, respectively. These results suggest that soy powder may be useful for enhancing viability of LAB with microencapsulation.

The effects of total protein/total solid ratio and pH on the spray drying process and rehydration properties of soy powder

The effects of total protein/total solid ratio (TP/TS) and pH on the spray drying process and rehydration properties of soy powder were investigated. The results showed that a decrease in the pH of the feed from 7 to 4 resulted in an increase of particle size, wettability index (WI), dispersibility index (DI) and water content (WC) of soy powder. In contrast, the solubility index (SI) and viscosity decreased, presumably due to a decrease of surface charges near the isoelectric point of soy protein leading to the formation of insoluble complexes at pH4. WC and DI of the powder obtained by spray drying decreased as TP in the powder increased, regardless of the dextrose equivalent (DE) of the maltodextrin (MD). The latest affects the DI and WC in the powder; with increasing DE, WC and the energy cost to manufacture the powder decreased, whereas DI slightly increased.

Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides

The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8％, the fermentation temperature was 32oC, the fermentation time was 7 d. The exopolysaccharides of GA strain could scavenge hydroxyl radicals(HR) and superoxide anion radicals(SAR), and the concentration of exopolysaccharides was positively related to the antioxidant activity.

Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides

The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8％, the fermentation temperature was 32oC, the fermentation time was 7 d. The exopolysaccharides of GA strain could scavenge hydroxyl radicals(HR) and superoxide anion radicals(SAR), and the concentration of exopolysaccharides was positively related to the antioxidant activity.