Soy Whey Research Articles

Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments

ABSTRACTSwai-fish emulsions containing fermented soybeans (thua nao and rice-koji miso) were pressurized at 600 MPa for 20 min or heated at 72°C for 30 min. The fish batters were blended with soy protein isolate (SPI) or whey protein concentrate (WPC) to stabilize the emulsions. The processed fish emulsions were then subjected to physical, chemical and microbiological examinations. The results of gel strength and water-holding potential showed that SPI addition yielded higher impact on these properties than WPC addition, which was also confirmed by the interactions between SPI and native fish proteins depicted by electrophoregrams. The frequency profiles suggested that the heated gels had a greater storage and loss moduli than pressurized gels, while pressurized WPC set-gel displayed larger loss tangent (the predominance of viscous moiety) than those pressurized SPI set-gel. High bacteria and spore counts of B. subtilis (residual of the thua nao) were observed in both pressurized and heated fish-based emulsions.

Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality

Fermented soy whey (FSW) is a traditional tofu coagulant used extensively in China. In this study, 112 Lactobacillus spp., 18 Streptococcus spp. and 33 yeasts were isolated and identified from naturally fermented soy whey (NFSW). Lactic acid bacteria were found as the major effective strains, and 7 lactic acid bacterial strains could produce enough acid to coagulate soy milk. The pH values and acid production were also monitored during fermentation. The JMC-1 strain showing Gram-positive and rod-shaped was determined to have a high acid-producing activity among the 7 strains. API 50 CHL strip and phylogenetic analysis of 16S rDNA gene sequence demonstrated that the JMC-1 strain was identified as Lactobacillus plantarum. Lactic acid and acetic acid were the major organic acids in fermented soy whey, which increased during the fermentation. High-performance liquid chromatography revealed that the concentrations of these acids increased significantly as fermentation time was prolonged. Compared with CaSO4 tofu and MgCl2 tofu, the tofu prepared by L. plantarum JMC-1 was of better quality in terms of sensory evaluation, texture, yield, and retention capacity.

Muscle Protein Signaling in C2C12 Cells Is Stimulated to Similar Degrees by Diverse Commercial Food Protein Sources and Experimental Soy Protein Hydrolysates.

Dietary protein stimulates muscle protein synthesis and is essential for muscle health. We developed a screening assay using C2C12 mouse muscle cells to assess the relative abilities of diverse commercial protein sources and experimental soy protein hydrolysates (ESH), after simulated gut digestion (SGD), to activate the mechanistic target of rapamycin complex I (mTORC1) muscle protein synthesis signaling pathway (p70S6K(Thr389) phosphorylation). Activation of mTORC1 was expressed as a percentage of a maximal insulin response. The bioactivities of proteins grouped by source including fish (81.3 ± 10.6%), soy (66.2 ± 4.7%), dairy (61.8 ± 4.3%), beef (53.7 ± 8.6%), egg (52.3 ± 10.6%), soy whey (43.4 ± 8.6%), and pea (31.4 ± 10.6%) were not significantly different from each other. Bioactivity for ESH ranged from 28.0 ± 7.5 to 98.2 ± 6.6%. The results indicate that both the protein source and processing conditions are key determinants for mTORC1 activation. Regression analyses demonstrated that neither leucine nor total branched-chain amino acid content of proteins is the sole predictor of mTORC1 activity and that additional factors are necessary.

Ingestion of soy-whey blended protein augments sports performance and ameliorates exercise-induced fatigue in a rat exercise model.

This study sought to determine the effects of soy-whey blended protein supplementation on sports performance and related biochemical parameters after long-term training. After a week of adaptation, eighteen 6-week-old male Wistar rats were randomly assigned to 3 groups: the standard chow diet plus whey protein (Whey) group, the standard chow diet plus soy-whey blended protein (BP) group and the standard chow diet only (control) group. Each group included 6 rats for the seven-week experiment. Before the experiment, the baseline values of body weight, grasping force and time to exhaustion due to the loaded-swimming test were recorded for each group. During the experimental period, all rats performed the loaded-swimming test until exhaustion five days each week. The results showed that the mean maximum grasping force of the BP group significantly increased between the 5th and the 7th week (p < 0.05) compared with the other groups. The ingestion of blended protein for 7 weeks significantly increased the mean time to exhaustion due to swimming by 1.5-fold and 1.2-fold compared with the control and Whey groups, respectively. The plasma levels of leucine, isoleucine and valine were significantly higher at 60 min after the blended protein intervention compared with the Whey and control interventions (p < 0.05). Furthermore, the ingestion of soy-whey blended protein enhanced the activities of lactate dehydrogenase and superoxide dismutase and decreased the levels of malondialdehyde in serum. These results collectively suggest that soy-whey blended protein ingestion with resistance exercise can improve sports performance and ameliorate exercise-induced fatigue in rats.

Five-Year Follow-Up of High-Risk Infants with Family History of Allergy Who Were Exclusively Breast-Fed or Fed Partial Whey Hydrolysate, Soy, and Conventional Cow's Milk Formulas: Expression of Serious Concern.

Five-Year Follow-Up of High-Risk Infants with Family History of Allergy Who Were Exclusively Breast-Fed or Fed Partial Whey Hydrolysate, Soy, and Conventional Cow's Milk Formulas: Expression of Serious Concern.

Prevention of irreversible aggregation of whey soy proteins in their foam fractionation from soy whey wastewater

AbstractPrevention of irreversible aggregation of whey soy proteins (WSP) in their foam fractionation from soy whey wastewater is important for achieving their large‐scale recovery. For effectively preventing the irreversible aggregation of WSP, this work studied its dependencies on the WSP enrichment ratio and the height of the collected foam which freely collapsed. The results show that most insoluble aggregates formed in the desorption of WSP from the gas–liquid interface, and their formation was closely related to their high local enrichment in the foam. Based on the above results, a chemical defoaming agent with 25% Tween 20 was developed to reduce the relative content of insoluble aggregates in the foamate and the decrease reached about 80%, compared to the case without Tween 20. The prevented irreversible aggregation effectively improved food‐related properties of the WSP product. Copyright © 2016 Curtin University of Technology and John Wiley &amp; Sons, Ltd.

Optimization of Protein Removal from Soybean Whey Wastewater Using Chitosan Ultrafiltration

AbstractProteins were removed from soybean whey wastewater using the chitosan flocculation technique, and this method was compared with lime flocculation, and transglutaminase polymerization. Compared with other flocculation methods, chitosan flocculation exhibited higher saccharide levels (p &lt; 0.05), lower protein movement (p &lt; 0.05) through the membrane and lower ultrafiltration membrane pollution levels and could be[0] useful for the development of industrial flocculation processes. The chitosan flocculation procedure was optimized by an L18(37) orthogonal array experimental design (OAD) with four factors at three levels. Optimum variables were a chitosan dosage of 0.8 g/L and a standing pH, time and temperature of 5.5, 60 min and 30C, respectively. Under these conditions, the experimental rate of protein removal was 61.21%, which was consistent with the predicted value (58.85%). These results showed that chitosan flocculation alleviated membrane fouling to a large extent.Practical ApplicationsThis study demonstrated the differences in the protein removal properties due to the different processes, i.e., lime flocculation, transglutaminase polymerization and chitosan flocculation technique, in the purification soybean whey wastewater. The information on chitosan combined with ultrafiltration would help in understanding their influences on soybean whey wastewater. Chitosan‐ultrafiltration process will facilitate the subsequent recovery of soybean polysaccharides and can be used as an environmentally friendly means for soy whey wastewater purification.

Isolation of soy whey proteins from isoflavones in the concentrated solution using foam fractionation

The isolation of whey soy proteins (WSP) from isoflavones in the concentrated solution using foam fractionation was studied, where the concentrated solution was the foamate of foam fractionation. It has been indicated that isoflavones existed in the form of complex with WSP in the foamate. The result of batch dissociation experiments showed that isoflavones were dissociated from WSP through adjusting temperature and pH. Foam fractionation was performed by using the foamate as the feeding solution under the conditions of temperature 50°C, pH 10.0, volumetric air flow rate 40mL/min and loading liquid height 400mm. The enrichment ratio and the recovery percentage of WSP reached 9.24 and 89.43%, respectively. The retention percentage of isoflavones in the residual solution was 90.02%. A two-stage batch foam fractionation was developed for successively achieving the enrichment of isoflavones from the soy whey wastewater using WSP as the collectors and the isolation of WSP from isoflavones.

Functionality of Phytase of Saccharomyces cerevisiae MTCC 5421 to Lower Inherent Phytate in Selected Cereal Flours and Wheat/Pearl Millet-Based Fermented Foods with Selected Probiotic Attribute

The partially purified extracellular phytase produced by Saccharomyces cerevisiae MTCC 5421 in formulated soy whey broth for yeast revealed an activity of 20.4 U/mL with specific activity of 12.0 U/mg and purification achieved was 5.6 fold. The partially purified phytase revealed a molecular mass of 94 kDa with pH and temperature optima of 5.0°C and 50°C, respectively. In a period of 2 h at 50°C, this phytase was able to lower inherent levels of phytic acid to 94% in pearl millet (Pennisetum typhoides) flour and 100% in refined wheat (Triticum aestivum) flour from an initial level of 0.19–0.34 g/100 g. During the preparation of wheat based (refined flour) fermented and baked product namely Naan, storage for 60 min of dough treated with partially purified phytase of S. cerevisiae revealed complete reduction of phytate. A similar action of phytase was also observed in the pearl millet based fermented product, Rabadi. Besides, the significant beneficial attribute achieved in Rabadi was the elaboration of short chain fatty acids such as acetic, butyric, and propionic acids in 12 h of fermentation with a probiotic culture of L. plantarum MTCC 5422 that had a viable population of 10.8 log10 CFU/g.

A Novel Cell‐Based Screening Assay to Assess the Effects of Diverse Protein Sources on Muscle Protein Signaling

Protein sources that build or maintain muscle mass are of great interest to athletes, individuals on weight loss regimens and aging adults. Optimizing muscle health benefits derived from high quality proteins such as soy, dairy and egg may identify improved ingredients for sports nutrition and human health. The mammalian target of rapamycin (mTOR) is the central molecular pathway in muscle protein synthesis and is activated by dietary amino acids, specifically leucine. We used a cell‐based screening assay to investigate mTOR activation after incubation with proteins from diverse sources. Intact or partially hydrolyzed proteins were treated with pepsin and pancreatin to simulate gut digestion (SGD). Soluble fractions of SGD proteins were applied (1mg/mL) to C2C12 myotubes for 30 min. C2C12 cell lysates were then collected and mTOR activation was quantified by immunoassay of phosphorylated‐70S6KThr389, a critical downstream molecule in the mTOR signaling pathway. A range of mTOR activation was observed in response to the various proteins. The mean response for conventionally processed soy proteins, dairy, beef, and fish proteins were similar. mTOR activation was significantly higher for soy protein than for egg or pea proteins or soy whey preparations. These results suggest that most high quality proteins stimulate the mTOR pathway to a similar degree. Our data also confirm that insulin and protein stimulate mTOR via separate and additive upstream pathways and that these pathways are rapamycin‐sensitive. Our findings show this in vitro system to be a useful tool for comparing different proteins and other ingredients for their ability to impact muscle protein synthesis.

Efeito da suplementação de proteína isolada do leite ou da soja na prevenção da perda de massa muscular em idosos saudáveis: uma revisão

Sarcopenia is defined as a multifactor syndrome that induces age-related loss of skeletal muscle mass. The causes of sarcopenia include altered endocrine function, inflammation, disuse, insulin resistance, chronic diseases, and protein-energy deficiency. Different strategies are under investigation to counteract this loss and promote muscle anabolism in the elderly population, including increased intake of protein and amino acids. Objective: The purpose of present review is to compare and analyze studies related to muscle preservation or gain and the supplementation of whey or soy protein isolates in elderly healthy subjects. Data source: The present review analyzed original articles published in English between 2005 and 2013 tracked by the following key words: whey protein, soy protein, aging, elderly, supplementation, sarcopenia, and muscle wasting. Data synthesis: The content of essential amino acids in milk proteins has been described to be significantly higher than in soy proteins. Soy protein supplementation causes higher liver deamination and nitrogen retention in the splanchnic tissue, causing weaker synthesis signaling in the muscle tissue. Conclusion: Supplementation with protein and amino acids may be beneficial; however, more studies are needed to establish proper type, dose and distribution, and to quantify improvement in the muscle function and quality of life in the elderly population

Recovery of beta-Amylase by Hybrid UF Membranes from the Soy Whey Wastewater

Large-scale manufacturing of soybean proteins results in huge volume of “wastewater” which contains substantial amount of β-amylase, and the recovery of β-amylase has potential high value. In order to evaluate the feasibility and effect of novel hybrid Ultrafiltration (UF) method against the normal method, the pretreated effluent was concentrated by a low molecular weight cut off (MWCO) 3 kDa UF membrane firstly, terminated at Volume Concentration Ratio (VCR) of ca.7. To this UF retentate was then precipitated by adding 1.2M (NH4)2SO4 to remove other proteins. The supernatant obtained following centrifugation was purified through a further higher 30 kDa MWCO UF membrane, which ended at VCR of ca.10. The prepared was purified 4.8 fold, with an enzyme activity concentration ratio of 61, and is associated with 74% combined recovery for the enzyme activity, giving a final specific activity of 14 U/mg (674 U/mL), of which enzyme activity is fully enough for the industrial applications. Preliminary data of this research indicate that this could be an effective method for treating kinds of related protein wastewaters.

Impact of Processing Condition on Nutraceutical Potency of Soy Whey Hydrolysate

The present investigation aims to study the nutraceutical potency of soy whey hydrolysate, which can be incorporated as an antioxidant supplement in food products. The hydrolysate was passed through a series of ultrafiltration membranes (30 and 10 kDa MWCO) out of which only 10 kDa permeate showed 1.2-fold increased activity having stability range of pH 2–9. Under extreme pH, radical-scavenging activity decreased, retaining nearly 79% of the total original activity. More than 50% of antioxidant activity loss was observed at salt concentration >1.5 mM. Micronutrients such as Cu2+, Mn2+, Ca2+, Mg2+ and Co2+ in the reaction medium also reduced the ABTS scavenging activity up to >60%. Addition of phenolics and vitamins in hydrolysates showed strong synergistic effects with peptides. Gastrointestinal digestion resulted in 1.15-fold increase in the activity with pancreatic digestion. Such results prove the candidature of soy whey hydrolysate as potential ingredient to formulate functional foods. Practical Applications Antioxidant peptide-rich soy whey hydrolysate can be used as nutritional and antioxidant supplement in food formulation as they are rich in eight essential amino acids and bear a wide range of antioxidant stability during processing.

Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6

The antioxidant capacity of fermented soy whey (FSW) was investigated in order to find out their nutraceutical potential, and unfermented soy whey (USW) was used as a control. FSW was prepared using Lactobacillus plantarum B1–6 as a starter. The effects of fermentation on soy whey in terms of total phenolic content (TPC), antioxidant activities and DNA damage protection were investigated. The antioxidant activities of FSW and USW were determined by different standard methods. The results showed FSW extract compared to USW possessed more TPC and isoflavone aglycone contents, and had higher ABTS radical scavenging activity, ferric reducing antioxidant power, reducing power, hydroxyl radical scavenging activity and superoxide radical scavenging activity. Additionally, FSW extract exhibited greater protection against oxidative DNA damage induced by Fenton's reagent. The results suggested that FSW with enhanced antioxidant capacity could provide a functional soy beverage to contribute to the health and nutritional status improvement of consumers.

Separation of isoflavone aglycones using chitosan microspheres from soy whey wastewater after foam fractionation and acidic hydrolysis

The purpose of this work was to separate isoflavone aglycones from soy whey wastewater after foam fractionation and acidic hydrolysis using chitosan microspheres. The maximal equilibrium adsorption capacity could be obtained at pH 6.0. The adsorption isotherm fitted better to the Freundlich equation model and the adsorption was an exothermic and spontaneous physical process. The maximal desorption ratio of isoflavone aglycones could reach 94.82% by using 70% (v/v) ethanol as desorption solution. Moreover, the regenerated chitosan microspheres could be reused for separating isoflavone aglycones from the feeding solution up to five times without compromising their function.

Functional properties and Angiotensin-I converting enzyme inhibitory activity of soy–whey proteins and fractions

Soy proteins when prepared to high purity can confer good functional properties and the whey by-product is a potential source for bioactivity. In this study, we determined the protein, moisture, fiber, solubility, foaming, emulsion properties, as well as Angiotensin-I converting enzyme (ACE-I) inhibitory activity of prepared soy–whey proteins and its fractions. The soy–whey proteins were fractionated into <5, >5, >10, and >50kDa using ultrafiltration. The expanded AACC methods were used to determine protein, moisture, and fiber analyses of the whey and its fractions. Solubility method was conducted to determine the protein solubility profile of the soy–whey and its fractions at varying pHs. Turbidimetric method was used to evaluate emulsifying activity (EA) and emulsion stability (ES). There were significant differences observed in moisture, protein and salt contents between unfractionated, >50kDa and smaller sized fractions. No significant differences were observed with phytic acid and total dietary fiber contents among all samples. The unfractionated whey protein and >50kDa fraction showed better solubility than other fractions. Unfractionated whey protein had the highest foam capacity (42.7mL) while the fraction >5kDa showed the greatest foaming stability (46min). The highest emulsion activity (0.33±0.1) and stability (825.1±45.1) was obtained with the >50kDa fraction while the unfractionated whey protein had the highest ACE-I inhibition activity. The findings indicate that soy–whey protein fraction (>50kDa) had good solubility, emulsion activity and stability, while the unfractionated whey protein exhibited the strongest ACE-I inhibition percentage (19%).

Physical Properties of Mixed Dairy Food Proteins

Foods may contain more than one type of protein, and food formulators sometimes combine different proteins for desired synergistic textural benefits. Egg albumin, fish protein isolate, or soy protein isolate were blended with calcium caseinate or whey protein isolate and mixed in water adjusted to pH 2.5, 6.8, and 9.0 at 25 or 60°C. The effect of pH and temperature on solubility, viscosity, and the structure of the resulting gels were determined. The viscosity at the most soluble concentration at 25°C were: egg albumin (175.2 mPa.s/35 wt%), fish protein isolate (2207.4 mPa.s/30 wt%), soy protein isolate (2531.5 mPa.s/10 wt%), calcium caseinate (1115.8 mPa.s/15 wt%), and whey protein isolate (161.2 mPa.s/35%). In mixed protein systems viscosity values were reduced. The values for calcium caseinate or whey protein isolate with egg albumin, at the protein level of 15 g/100 g were: calcium caseinate/egg albumin (10:5 wt%) 535.1 mPa.s and whey protein isolate/egg albumin (10:5 wt%) 8.7 mPa.s. Microscopy imaging revealed changes in protein aggregation clusters during heating of calcium caseinate, egg albumin, and whey protein isolate. Egg albumin acted synergistically to increase viscosity, while fish protein isolate acted antagonistically to reduce viscosity. This knowledge is useful to manufacturers who may seek to enhance food texture by blending different proteins.

Impact of Different Dietary Proteins on Blood Glucose and Lipids Profile in Diabetic Rats

n the current study the effect of whey protein concentrate (WPC), whey protein hydrolysate (WPH), casein and soy protein (SP) on blood glucose, lipid profile and protein pattern in alloxan-induced diabetes in rats was investigated. Male albino rats were divided into six groups each of 7 rats. Two groups served as control (normal and diabetic rats) and the other four groups were induced diabetes then given the diet supplemented with 20 % of casein, WPC, WPH and SP for 28 days. The results revealed increases in serum biochemical parameters including glucose, triglycerides, total cholesterol and LDL-cholesterol, in addition to decreases in HDL-cholesterol and body weight. While, at the end of the feeding period, all tested groups showed increase in their body weight in different values, also the mentioned biochemical parameters turned to their initial values. On the other hand nonsignificant changes were found in protein pattern parameters. Therefore it can be concluded that the highest recovery of hypoglycemic effect was observed in the groups which received whey protein hydrolsate, soy protein came in the second place followed by whey protein concentrate while, casein came in the last place.

Pilot study of recovery of whey soy proteins from soy whey wastewater using batch foam fractionation

For industrializing foam fractionation of whey soy proteins (WSP) from soy whey wastewater, a pilot study of 120L in liquid loading volume was conducted. Firstly the effects of sodium bisulfite concentration, superficial gas velocity and temperature were investigated for increasing the WSP recovery. Furthermore the protein composition of WSP before and after foam fractionation was analyzed. Then the effects of foam fractionation, thermal sterilization and spray-drying on the fraction of soluble proteins, foaming properties, and emulsifying properties of WSP were examined. Finally the up-scaling effect of foam fractionation was analyzed. The results show that the end product of WSP with an effective recovery of 30.6±1.5% had Kunitz trypsin inhibitor (the major ingredient), lipoxidase, β-amylase and lectin. The processing procedures, particularly foam fractionation and thermal sterilization, resulted in about 40% decrease in the levels of the food-related properties. The up-scaling effect slightly decreased the WSP recovery and intensified their denaturation.

Hydrolysis of flatulence causing oligosaccharides by α-d-galactosidase of a probiotic Lactobacillus plantarum MTCC 5422 in selected legume flours and elaboration of probiotic attributes in soy-based fermented product

In the background of increasing research interest in food fermentations involving beneficial culture, the focus present study was to evaluate the ability of a single desirable bacterial culture to impart multiple benefits to the product being prepared therein. The intracellular α-d-galactosidase elaborated by Lactobacillus plantarum MTCC 5422 in formulated soy whey broth for Lactobacillus on partial purification exhibited an activity of 1.2 U/mL with specific activity of 12.0 U/mg and a threefold purification. The partially purified enzyme had a molecular mass of 84 kDa, pH and temperature optima of 5.8 and 45 °C, respectively, and enzyme stability of 30 min at 55 °C. Selected legume flours treated (2 h at 45 °C) with partially purified α-d-galactosidase resulted in lowering raffinose and stachyose levels in the range of 50–74 and 66–85 %, respectively. Soy-based fermented probiotic curd prepared with L. plantarum MTCC 5422 from α-d-galactosidase treated soy protein isolate showed almost 99 % decrease in levels of raffinose and stachyose. In the final product, the probiotic culture of L. plantarum MTCC 5422 reached viable population of 9.4 log10 CFU/g and elaborated short chain fatty acids such as acetic, butyric and propionic acids in appreciable quantity. The product was devoid of any contaminating foodborne pathogenic bacterial species. At the same time, the product had appropriate levels of pH, acidity and antibacterial activity against Bacillus cereus.