Soy Protein Concentrate Research Articles

Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties

Hydrolyzed proteins, which are considered to possess significant bioactive properties such as antioxidant and high digestibility, have garnered increasing interest as food ingredients. This study investigates the feasibility of using hydrolyzed wheat gluten (HWG) and soy protein concentrate (SPC) in various ratios to create meat analogues using high-moisture extrusion technology. Results indicate that meat analogues with 40% HWG addition to SPC have a better texture and greater similarities in terms of hardness, chewiness, and toughness to chicken meat than meat analogues with 40% wheat gluten (WG) addition to SPC. Additionally, the meat analogues with HWG showed high antioxidant capacity, protein digestibility, and amino acid composition, indicating potential health benefits. These findings indicate that HWG could serve as a texture modifier to improve both the texture and nutritional content of meat analogues.

Nanoencapsulation of crocin in double-layer emulsions for improved stability and enhanced efficacy against depression.

On average, depression affects 7.7% of the population aged 15 and older. One of the types of medicinal plants used to treat depression is saffron, which is uplifting and relieves sadness. Crocin as a bioactive compound is effective against depression, but it is sensitive to temperature, pH, and oxygen, and its efficiency decreases. Nanoencapsulation of crocin using double-layer emulsions is a method to increase the stability of this compound. Surfactant ratio (50% to 200%), stirrer speed (500 and 1000 rpm), and stirring time (45, 90, and 135 min) were used as variables of primary emulsion production. The optimum ratio of surfactant to aqueous phase was 100%, and in all microemulsions, viscosity increased with increasing surfactant ratio. A high-pressure homogenization method was used to make the secondary emulsion (double-layer emulsions), and soy protein concentrate (SPC), Gum Arabic (GA), and Pectin (P) at two levels of 5 and 10% were used to increase the stability. All treatments evaluated using Duncan's test at a significance level of 5%. Double-layer emulsions stabilized with pectin showed the highest viscosity and the lowest release of crocin in simulated stomach and intestine conditions. The use of the cellular automata model to investigate the release of crocin showed that this model could simulate the effects of crocin concentration, polymer concentration, and the droplet size of double-layer emulsions with 93-99% confidence to predict the release in double-layer emulsions. Then the double-layer emulsions added to the chocolate, and the chocolate containing the double-layer emulsions compared with the control sample in terms of sensory properties and had a higher score than the control sample.

Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers.

Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к-carrageenan. These gelled emulsions (GEs), intended as fat replacers, were evaluated in different aspects, including microstructure and technological properties during chilling storage. In addition, in vitro gastrointestinal digestion (GID) with an analysis of lipolysis and lipid digestibility was also evaluated. All GEs showed adequate technological properties after 28 days of chilling storage, although the SPC-stabilized GEs showed better gravitational and thermal stability (~4% and ~6%, respectively) during chilling storage than the PRP-stabilized ones (~8 and ~12%, respectively). PRP developed larger flocculates restricting pancreatic lipase-mediated lipolysis during intestinal digestion. The addition of Si to both GE structures protected them against disruption during in vitro digestion. Accordingly, Si appears to slow down fat digestion, as reflected by higher triacylglycerides content after GID (15 and 22% vs. 10 and 18% in GEs without Si) and could become a potential candidate for use in the development of healthier meat products.

Efficacy of soy protein concentrate replacing animal protein supplements in mucosa-associated microbiota, intestinal health, and growth performance of nursery pigs.

This study investigated the effects of using soy protein concentrate (SPC) to replace animal protein supplements on mucosa-associated microbiota, intestinal health, and growth performance of nursery pigs. Fifty-six newly weaned pigs (BW= 6.4±0.6kg) were allotted to 5 treatments in a randomized complete block design. Pigs were fed for 35d in 3 phases (P; 1, 2, 3) for 10, 12, 13d, respectively. Dietary treatments were: (1) basal diet with fish meal (P1: 4%, P2: 2%, and P3: 1%), poultry meal (P1: 10%, P2: 8%, and P3: 4%), and blood plasma (P1: 4%, P2: 2%, and P3: 1%), where SPC replacing none (NC); (2) basal diet with SPC replacing fish meal (RFM); (3) basal diet with SPC replacing poultry meal (RPM); (4) basal diet with SPC replacing blood plasma (RBP); and (5) basal diet with SPC replacing all animal protein supplements (PC). Growth performance was recorded for each phase. Pigs were euthanized on d 35 to collect jejunal mucosa and tissue to evaluate intestinal health and microbiota, and ileal digesta to measure apparent ileal digestibility (AID) of nutrients. Data were analyzed using the MIXED procedure of SAS. Overall, RFM, RPM, and RBP did not affect growth performance, whereas PC decreased (P<0.05) ADG and ADFI. The RPM increased (P<0.05) Prevotella stercorea and decreased (P<0.05) Helicobacter rappini. The PC decreased (P<0.05) H.rappini, whilst increasing (P<0.05) Prevotella copri, Propionibacterium acnes, and Pelomonas aquatica. The RFM tended to increase (P=0.096) immunoglobulin A in the jejunum. The PC tended to decrease (P=0.078) jejunal crypt cell proliferation. There were no differences in the villus height, AID of nutrients, intestinal inflammation, and intestinal oxidative stress among treatments. In conclusion, SPC can replace fish meal, poultry meal, or blood plasma individually without affecting growth performance and intestinal health, and AID of nutrients of nursery pigs. Particularly SPC replacing poultry meal benefitted intestinal health by reducing H.rappini and increasing P.stercorea. However, SPC replacing all three animal protein supplements reduced growth of nursery pigs mainly by reducing feed intake.

Effect of differences preheating temperatures on the functional and physical properties of soy protein concentrate

Soy protein is widely used in the food industry due to its nutritional value as well as its functional and physical properties, which form the sensory characteristics of food. With thermal process, the functional and physical properties of native soy protein can result the texture of food products becoming excessive. This has a negative impact on the sensory characteristics of food products with high concentrations of soy protein. The functional and physical properties of soy protein can be modified using the preheating method by controlling the protein aggregation behavior through the temperature setting used. Thus, this study aims to observe the effect of differences in preheating temperature on the functional and physical properties of soy protein concentrate. Soy protein was observed in the form of soy protein concentrate. Preheating was carried out at 70, 80 and 90°C with a protein concentration of 6% (w/v). The functional and physical properties observed were solubility, gel-forming capacity, voluminosity, microstructure, and protein digestibility. The results showed that the preheating of soy protein concentrate had a significant effect on solubility, gelling capacity, voluminosity, and protein digestibility. However, the difference in preheating temperature did not have a significant effect on the voluminosity and microstructure of the soy protein concentrate.

Enhancement of Soybean Meal Alters Gut Microbiome and Influences Behavior of Farmed Atlantic Salmon (Salmo salar).

Atlantic salmon (Salmo salar) is one of the worlds most domesticated fish. As production volumes increase, access to high quality and sustainable protein sources for formulated feeds of this carnivorous fish is required. Soybean meal (SBM) and soy-derived proteins are the dominant protein sources in commercial aquafeeds due to their low-cost, availability and favorable amino acid profile. However, for Atlantic salmon, the inclusion of soybean meal (SBM), and soy protein concentrate (SPC) in certain combinations can impact gut health, which has consequences for immunity and welfare, limiting the use of soy products in salmonid feeds. This study sought to address this challenge by evaluating two gut health-targeted enhancements of SBM for inclusion in freshwater phase salmon diets: enzyme pre-treatment (ETS), and addition of fructose oligosaccharide (USP). These were compared with untreated soybean meal (US) and fish meal (FM). This study took a multi-disciplinary approach, investigating the effect on growth performance, gut microbiome, and behaviors relevant to welfare in aquaculture. This study suggests that both enhancements of SBM provide benefits for growth performance compared with conventional SBM. Both SBM treatments altered fish gut microbiomes and in the case of ETS, increased the presence of the lactic acid bacteria Enterococcus. For the first time, the effects of marine protein sources and plant protein sources on the coping style of salmon were demonstrated. Fish fed SBM showed a tendency for more reactive behavior compared with those fed the FM-based control. All fish had a similar low response to elicited stress, although ETS-fed fish responded more actively than US-fed fish for a single swimming measure. Furthermore, SBM-fed fish displayed lower repeatability of behavior, which may indicate diminished welfare for intensively farmed fish. The implications of these findings for commercial salmonid aquaculture are discussed.

Dried porcine soluble benefits to increase fish meal replacement with soy protein concentrate in large yellow croaker Larimichthys crocea diet

AbstractThe effect of dried porcine soluble (DPS) supplementation on replacement of dietary fish meal with soy protein concentrate (SPC) for large yellow croaker, Larimichthys crocea, was assessed in a feeding trial conducted in inshore net pens. Five isoproteic and isolipidic diets were tested. A basal diet (BD) contained 400 g/kg fish meal, and SPC was used as an alternative ingredient to replace 40% (F24) and 60% (F16) of the fish meal in BD at an equal protein basis. DPS was added at 5 g/kg in F24 (FD24) and F16 (FD16). Fish weighing 33.6 ± 7.4 g were fed with the test diets in 1.5 × 1.5 × 2 m net pens for 9 weeks. The fish meal replacement level significantly affected weight gain, feed conversion ratio, phosphorus retention efficiency, body phosphorus content, and ratio of fish meal consumption to fish production (RCP), while the DPS supplementation level significantly affected weight gain. The weight gain of fish fed FD24 was higher than that of fish fed F16, while no significant difference was found in weight gain between fish fed BD and fish fed FD24, F24, FD16 and F16. The feed cost, RCP and phosphorus waste of fish fed BD were higher than those of fish fed FD24, F24, FD16 and F16. Fish fed FD24 exhibited the best production performance, and the production performance of fish fed F24 and FD16 was close to that of fish fed BD. The present study indicates that the fish meal level in large yellow croaker diet could be lowered to 240 g/kg with SPC alone as a fish meal substitute, and could be further reduced to 160 g/kg by supplementation of 5 g/kg DPS. Therefore, DPS supplementation can benefit to increase fish meal replacement with SPC in large yellow croaker diet.

Soy Protein Nanofibers Obtained by Solution Blow Spinning

The climate crisis, growing pollution of the environment with waste, and ubiquitous microplastics have encouraged the search for new methods and new opportunities to use natural materials in the least harmful processes. Replacing synthetic materials with raw materials is not only a matter of “fashion”, but also a necessity. Therefore, this study aimed to produce fibers from an aqueous solution containing the highest possible concentration of soy protein isolate (SPI) through solution-blowing. As the aqueous solution of SPI has no fiber-forming potential, polyethylene oxide (PEO) was used as the carrier/matrix. The rheology of the aqueous PEO solution and PEO/SPI blends (flow curves, loss modulus, and storage modulus) was then analyzed. The proportions of the PEO/SPI mixtures and the process parameters were determined on this basis. As a result of the conducted research, nanofibers were produced from water solutions of PEO/SPI with a soy protein content of up to 7.88%, with a PEO share of 1.25%. The average diameter of the obtained fibers was 225–495 nm, depending on the process parameters and SPI content—as the SPI content in the PEO/SPI mixture increased, the average fiber diameter decreased. The production of nanofibers with a high soy protein content increases their application possibilities. Firstly, due to a much larger surface area, and secondly, due to the presence of numerous functional groups in the protein structure, which can be a place of attachment for additional compounds that give the obtained nanofibers the desired properties.

Phosphorus flow in production of soy protein concentrate and isolate from defatted soybean flour

AbstractImplications of excess phosphorus (P) in waste streams obtained from soy‐based protein preparation processes on the environment and their potential utilization as P‐source are two significant understudied areas. Soybean‐based protein ingredients for food products retain comparatively enhanced functional properties and are cheaper than other plant‐based proteins. Soybean protein can be extracted and utilized as a food ingredient primarily by preparing soy protein concentrates (SPC) and soy protein isolates (SPI) from soybean meal/defatted soy flour (DSF). In a typical soybean processing facility, along with the soy products and soy‐protein preparations, the recovery of phosphorus as a coproduct will enhance the economic feasibility of the overall process as the recovered P can be used as fertilizer. In this study, the SPC and SPI were prepared from the DSF following widely used conventional protocols and P flow in these processes was tracked. In SPC production, ~59% of the total P was retained with SPC and ~34% was in the aqueous waste streams. For SPI process ~24% of total P was retained with SPI and ~59% went in the waste solid residue (~40%) and aqueous streams (~19%). About 80%–89% P removal from the waste aqueous streams was achieved by Ca‐phytate precipitation. This work demonstrated that in the process of SPC and SPI preparation the phosphorus from the waste aqueous streams can be precipitated out to avoid subsequent eutrophication and the waste solid residue with ~40% P can be reused as a P‐fertilizer as other applications of this residue are unspecified.

Replacement Effect of Fish Meal by Plant Protein Sources in Olive Flounder (Paralichthys olivaceus) Feeds with an Addition of Jack Mackerel Meal on Growth, Feed Availability, and Biochemical Composition.

Application of feed stimulants is very helpful to increase the feed intake of fish, especially in the development of low fish meal (FM) diets. FM replacement effect by various plant protein sources (corn gluten meal (CGM), soy protein concentrate (SPC), and corn protein concentrate (CPC)) in diets with an addition of jack mackerel meal (JMM) as feed stimulants on growth, feed availability, and biochemical composition of olive flounder was elucidated. An experimental design of two-way (two replacement levels (25% and 50%) × 3 replacement sources (CGM, SPC, and CPC)) analysis of variance was adopted. Seven diets were formulated. Amount of 60% FM was contained in the control (Con) diet. In the Con diet, 25% and 50% FM were replaced by CGM, SPC, and CPC with an addition of 12% JMM as feed stimulants, referred to as the CGM25, CGM50, SPC25, SPC50, CPC25, and CPC50 diets, respectively. Four hundred and twenty juvenile fish were distributed into 21 flow-through tanks. All diets were assigned to triplicate groups of fish. Fish were hand-fed to satiation twice a day for 56 days. Both dietary replacement levels and sources had statistical effect on weight gain (P < 0.0001 and P < 0.045, respectively), specific growth rate (SGR) (P < 0.0001 and P < 0.033), and feed consumption (P < 0.0001 and P < 0.03) of fish. Dietary increased FM replacement levels lowered weight gain, SGR, and feed consumption of fish. Weight gain, SGR, and feed consumption of fish fed the Con and CGM25 diets were statistically (P < 0.05) greater than those of fish fed the CGM50, SPC50, and CPC50 diets. Both replacement level and source had no statistical effect on feed utilization, biochemical composition except for statistical effect of replacement source on glycine content of fish, and lysozyme and superoxide dismutase (SOD) activities of fish. FM up to 25% could be substituted with CGM, SPC, and CPC in the olive flounder feeds supplemented with 12% JMM as feed stimulants without compromising growth, feed utilization, and lysozyme and SOD activities.

Effects of Dietary Fish Meal Replacement with Alternative Protein Ingredients and Their Combinations on Growth Performance, Feed Utilization, Fillet Composition, and Biochemical Parameters of Red Seabream (Pagrus major).

The experiment was conducted to evaluate alternative protein ingredients in a low-fish meal (FM) diet for red seabream (Pagrus major). Twelve experimental diets were formulated. Control diet (CON) was designed to contain 60% FM. Other experimental diets were formulated by replacing 50% of FM from the CON with soy protein concentrate (SPC), corn gluten (CG), meat meal (MM), and/or chicken byproduct meal (CBM). Four diets were designed including one of SPC, CG, MM, or CBM as FM replacer and designated as SPC, CG, MM, and CBM. Six other diets were formulated by adding two ingredients as SPC and CG, SPC and MM, SPC and CBM, CG and MM, CG and CBM, or MM and CBM, and designated as SCG, SMM, SCM, CMM, CCM, and MCM, respectively. The 12th diet (MIX) was formulated by including SPC, CGM, MM, and CBM. Triplicate fish groups (50.2 ± 0.1 g) were hand-fed for 12 weeks. Weight gain (WG) of fish was significantly improved by MM and MCM diets compared to CG, SCG, CMM, and CCM diets. WG of CON, SPC, CM, SMM, SCM, and MIX groups were comparable with MM and MCM groups. The lowest WG was observed in CG and CMM groups. Feed efficiency (FE) was significantly higher in MM group compared to SPC, CG, SGC, and CMC groups. FE of MCM group was significantly higher than CG and SCG groups. Fillet linolenic acid (C18:2n-6) level in CG group was significantly higher than CON, MM, CM, SCM, CCM, and MCM groups. Serum lysozyme activity was significantly higher in MCM and MIX groups. Therefore, a high level of dietary CG reduces the growth performance and feed utilization of red seabream. A mixture of MM and CBM seems to be more efficient in replacing FM from red seabream diet.

Evaluate of Wheat Gluten as a Protein Alternative for Fish Meal and Soy Protein Concentrate in Red Spotted Grouper Epinephelus akaara.

The aim of this study was to evaluate the effects of wheat gluten as a substitute for fish meal (FM) and soy protein concentrate (SPC) in the low-fishmeal-based extruded diet in red spotted grouper Epinephelus akaara. Eight isonitrogenous (441-456 g kg-1) and isocaloric (21.5-22.0 MJ kg-1) diets were produced, including the control diet (R0), three diets with 33.3, 66.7, and 100% FM being replaced by a mixture of wheat gluten, wheat, and taurine (GWT) (RF1, RF2, RF3), three diets with 33.3, 66.7, and 100% SPC replaced by GWT (RS2, RS2, RS3) and one diet with 50% FM and 50% SPC replaced by GWT (RFS). Results showed that feed intake (FI), weight gain (WG), protein retention efficiency, and liver superoxide dismutase activity increased linearly, while feed conversion ratio (FCR) decreased linearly with the decrease of dietary FM. Additionally, FI, WG, and FCR significantly increased with decreasing dietary SPC. Overall, 100% FM or 61.2% SPC can be safely replaced by wheat gluten in the red-spotted grouper diet containing 20.0% FM and 21.4% SPC.

Comparative effects of soy protein concentrate, enzyme-treated soybean meal, and fermented soybean meal replacing animal protein supplements in feeds on growth performance and intestinal health of nursery pigs

BackgroundSoy protein supplements, with high crude protein and less antinutritional factors, are produced from soybean meal by different processes. This study evaluated the comparative effects of various soy protein supplements replacing animal protein supplements in feeds on the intestinal immune status, intestinal oxidative stress, mucosa-associated microbiota, and growth performance of nursery pigs.MethodsSixty nursery pigs (6.6 ± 0.5 kg BW) were allotted to five treatments in a randomized complete block design with initial BW and sex as blocks. Pigs were fed for 39 d in 3 phases (P1, P2, and P3). Treatments were: Control (CON), basal diet with fish meal 4%, 2%, and 1%, poultry meal 10%, 8%, and 4%, and blood plasma 4%, 2%, and 1% for P1, P2, and P3, respectively; basal diet with soy protein concentrate (SPC), enzyme-treated soybean meal (ESB), fermented soybean meal with Lactobacillus (FSBL), and fermented soybean meal with Bacillus (FSBB), replacing 1/3, 2/3, and 3/3 of animal protein supplements for P1, P2, and P3, respectively. Data were analyzed using the MIXED procedure in SAS 9.4.ResultsThe SPC did not affect the BW, ADG, and G:F, whereas it tended to reduce (P = 0.094) the ADFI and tended to increase (P = 0.091) crypt cell proliferation. The ESM did not affect BW, ADG, ADFI, and G:F, whereas tended to decrease (P = 0.098) protein carbonyl in jejunal mucosa. The FSBL decreased (P < 0.05) BW and ADG, increased (P < 0.05) TNF-α, and Klebsiella and tended to increase MDA (P = 0.065) and IgG (P = 0.089) in jejunal mucosa. The FSBB tended to increase (P = 0.073) TNF-α, increased (P < 0.05) Clostridium and decreased (P < 0.05) Achromobacter and alpha diversity of microbiota in jejunal mucosa.ConclusionsSoy protein concentrate, enzyme-treated soybean meal, and fermented soybean meal with Bacillus could reduce the use of animal protein supplements up to 33% until 7 kg body weight, up to 67% from 7 to 11 kg body weight, and entirely from 11 kg body weight without affecting the intestinal health and the growth performance of nursery pigs. Fermented soybean meal with Lactobacillus, however, increased the immune reaction and oxidative stress in the intestine consequently reducing the growth performance.

P31-022-23 Feeding Soy Protein Concentrate With Low and High Isoflavones Can Reverse Non-Alcoholic Fatty Liver Disease Caused by Obesity in Obese Zucker Rat Model

P31-022-23 Feeding Soy Protein Concentrate With Low and High Isoflavones Can Reverse Non-Alcoholic Fatty Liver Disease Caused by Obesity in Obese Zucker Rat Model

Cross-linked phytase aggregates for improved phytate degradation at low pH in animal feed

Phytases are widely used food and feed enzymes to improve phosphate availability and reduce anti-nutritional factors. Despite the benefits, enzyme usage is restricted by the harsh conditions in a gastrointestinal tract (pH 2–6) and feed pelleting conditions at high temperatures (60–90 °C). The commercially available phytase Quantum® Blue has been immobilized as CLEAs using glutardialdehyde and soy protein resulting in a residual activity of 33%. The influence of the precipitating agent, precipitant concentration, cross-linker concentration and cross-linking time, sodium borohydride as well as the proteic feeders gluten, soy protein and bovine serum albumin (BSA) has been optimized. The best conditions were 90% (v/v) ethyl lactate as precipitating reagent, 100 mM glutardialdehyde and a soy protein concentration of 227 mg/L with a cross-linking time of 1 h. The intrinsically stable phytase remained its high thermal stability and temperature optimum. The phytase-CLEA achieved a 425% increase of residual activity under harsh acidic conditions between pH 2.2 and 3.5 compared to the free enzyme. The free and immobilized phytase were deployed in an in vitro assay simulating the acidic conditions in the gizzard of poultry at pH 2. The hydrolysis of phytate was monitored using a novel high-performance thin-layer chromatography (HPTLC) analysis and DAD scanner to study the InsPx fingerprint. All lower inositol phosphate pools (InsP1–InsP6) and free phosphate were separated and analyzed. The phytase-CLEA efficiently released 80% of the total phosphate within 180 min, whereas the free enzyme only released 6% in the same time under the same conditions.

The effects of replacing fish meal or soy protein concentrate with wheat gluten on growth, whole-body composition, and the retention and apparent digestibility coefficient of amino acids in Japanese seabass (Lateolabrax japonicus).

The aim of this study was to evaluate the effects of replacing fish meal (FM) or soy protein concentrate (SPC) with wheat gluten on growth performance, feed utilization, and nutrient digestibility and retention in Japanese seabass (Lateolabrax japonicus). Seven isonitrogenous (441-456gkg-1 crude protein) and isocaloric (21.5-22.0MJkg-1 gross energy) diets were produced to replace 0%, 33.3%, 66.7% and 100% of FM or SPC with a mixture of wheat gluten, wheat, and taurine (GWT, 77.5% wheat gluten, 20.5% wheat and 2.0% taurine). The gradual replacement of protein in FM with GWT had no significant effects on feed intake, whole-body composition, and the hepatosomatic and viscerosomatic indices, but resulted in a linear decrease in the weight gain rate, feed efficiency, and retention of nitrogen, energy, and essential amino acids (Arg, His, Ile, Leu, Lys, Met, Phe, Thr, and Val). The apparent digestibility of most essential amino acids (Cys, His, Leu, Lys, and Phe) and total amino acids increased linearly. Replacement protein in SPC with GWT had no significant effects on feed intake, growth, the feed conversion ratio, whole-body composition, and the hepatosomatic index, but resulted in a linear decrease in nitrogen, energy, and Met retention; the digestibility of Cys and Met increased linearly. Overall, wheat gluten is a more effective alternative for replacing protein in SPC than FM.

Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)-Part I: Modeling the Texturability of Plant-Based Proteins.

This study focused on predicting high-moisture texturization of plant-based proteins (soy protein concentrate (SPC), soy protein isolate (SPI), pea protein isolate (PPI)) at different water contents (57.5%, 60%, 65%, 70%, and 72.5% (w/w db)) to optimize and guarantee the production of high-moisture meat analogs (HMMA). Therefore, high-moisture extrusion (HME) experiments were performed, and the texture of the obtained high-moisture extruded samples (HMES) was sensory evaluated and categorized into poorly-textured, textured, or well-textured. In parallel, data on heat capacity (cp) and phase transition behavior of the plant-based proteins were determined using differential scanning calorimetry (DSC). Based on the DSC data, a model for predicting cp of hydrated, but not extruded, plant-based proteins was developed. Furthermore, based on the aforementioned model for predicting cp and DSC data on phase transition behavior of the plant-based proteins in combination with conducted HME trials and the mentioned model for predicting cp, a texturization indicator was developed, which could be used to calculate the minimum threshold temperature required to texturize plant-based proteins during HME. The outcome of this study could help to minimize the resources of expensive extrusion trials in the industry to produce HMMA with defined textures.

Novel Hybrid Inulin-Soy Protein Nanoparticles Simultaneously Loaded with (-)-Epicatechin and Quercetin and Their In Vitro Evaluation.

(-)-Epicatechin and quercetin have attracted considerable attention for their potential therapeutic application in non-communicable chronic diseases. A novel hybrid inulin-soy protein nanoparticle formulation was simultaneously loaded with (-)-epicatechin and quercetin (NEQs) to improve the bioavailability of these flavonoids in the human body, and NEQs were synthesized by spray drying. After process optimization, the physicochemical and functional properties of NEQs were characterized including in vitro release, in vitro gastrointestinal digestion, and cell viability assays. Results showed that NEQs are an average size of 280.17 ± 13.42 nm and have a zeta potential of -18.267 ± 0.83 mV in the organic phase. Encapsulation efficiency of (-)-epicatechin and quercetin reached 97.04 ± 0.01 and 92.05 ± 1.95%, respectively. A 3.5% soy protein content conferred controlled release characteristics to the delivery system. Furthermore, NEQs presented inhibitory effects in Caco-2, but not in HepG-2 and HDFa cell lines. These results contribute to the design and fabrication of inulin-soy protein nanoparticles for improving the bioavailability of multiple bioactive compounds with beneficial properties.

Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system.

Global interest in high-protein foods has been rapidly increasing and the gluten-free products are no exceptions. Gluten-free extruded noodles made from rice flour were thus fortified with soy protein concentrate (SPC) (0%, 15%, 30%, and 45% by weight), and the physicochemical properties of the noodles were characterized in terms of tomographical, rheological, and structural features. SPC-rice flour blends showed higher water absorption and swelling power at room temperature with increasing levels of SPC, which were reduced upon heating. The flour blends with high-levels of SPC also had lower pasting viscosities. Thermal analysis showed lower enthalpy values and higher temperatures derived from starch gelatinization. When the SPC-rice flour blends were applied to extruded gluten-free rice noodles, the noodles tomographically showed a dense and compact structure, that could be favorably correlated with their textural changes (increased hardness and reduced extensibility). FTIR analysis presented the structural changes of the noodles containing different levels of SPC by showing higher intensity of protein-related absorption peaks and lower starch peak intensity, which could be associated with the reduced cooking loss. Moreover, there existed two water components with different mobilities in the noodles whose spin-spin relaxation times had a tendency to increase with increasing SPC content. The results obtained from this study provided fundamental insights into the processing performance of protein-rich ingredients in gluten-free extruded noodles, probably promoting the development of a wider variety of protein-fortified gluten-free products.

Evaluation of a low-resource soy protein production method and its products.

One key approach to achieve zero hunger in Sub-Saharan Africa (SSA) is to develop sustainable, affordable, and green technologies to process nutritious food products from locally available sources. Soybeans are an inexpensive source of high-quality protein that may help reduce undernutrition, but it is underutilized for human consumption. This research evaluated the feasibility of a low-cost method developed initially at the United States Department of Agriculture to produce soy protein concentrate (SPC) from mechanically pressed soy cake and thus create a more valuable ingredient to improve protein intake in SSA. The method was initially tested in the bench scale to assess process parameters. Raw ingredients comprised defatted soy flour (DSF), defatted toasted soy flour (DTSF), low-fat soy flour 1 (LFSF1; 8% oil), and LFSF2 (13% oil). Flours were mixed with water (1:10 w/v) at two temperatures (22 or 60°C) for two durations (30 or 60 min). After centrifugation, supernatants were decanted, and pellets were dried at 60°C for 2.5 h. Larger batches (350 g) of LFSF1 were used to examine the scalability of this method. At this level, protein, oil, crude fiber, ash, and phytic acid contents were measured. Thiobarbituric acid reactive substances (TBARS), hexanal concentration and peroxide value were measured in SPC and oil to evaluate oxidative status. Amino acid profiles, in vitro protein digestibility, and protein digestibility corrected amino acid score (PDCAAS) were determined to assess protein quality. Bench scale results showed accumulation of protein (1.5-fold higher) and reduction of oxidative markers and phytic acid to almost half their initial values. Similarly, the large-scale production trials showed high batch-to-batch replicability and 1.3-fold protein increase from initial material (48%). The SPC also showed reductions in peroxide value (53%), TBARS (75%), and hexanal (32%) from the starting material. SPC's in vitro protein digestibility was higher than the starting material. The proposed low-resource method results in an SPC with improved nutritional quality, higher oxidative stability, and lower antinutrient content, which enhances its use in food-to-food fortification for human consumption and is thus amenable to address protein quantity and quality gaps among vulnerable populations in SSA.