Soybean Meal Powder Research Articles

Architecture of a dual biocompatible platform to immobilize genistin: fabrication with physio-chemical and in vitro evaluation

The design of biocompatible cell culture substrates and electrospun nanofibers can improve cell proliferation and behavior in laboratory conditions for tissue engineering applications in medicine. In this research, genistin was obtained by extracting from soybean meal powder, and then by adding polycaprolactone (PCL), genistin nanocapsules were prepared. For the first time, we used a lipophilic nanophase (encapsulated genistin) coated in a hydrophilic nanophase (gelatin /polyvinyl alcohol) as a dual nanosystem by the electrospinning method. In the approach, the nanofibers mimic the natural extracellular matrix, interact favorably with cells being cultured from one side, and raise the local concentration of a bioactive compound at the cell surface. The encapsulated drug which was inserted in fibers with a loading percentage of 92.01% showed appropriate and significant controlled release using high-performance liquid chromatography (HPLC). To prove the experiments, analysis using an ultraviolet–visible spectrometer (UV–Vis), 1H NMR spectrometer, Fourier transforms infrared spectrometer (FTIR), mechanical test, scanning electron microscope (SEM) and microscope transmission electron microscopy (TEM) was performed. The sample synthesized with 40% drug using the MTT method exhibited remarkable biological effects, viability, and non-toxicity. Additionally, significant proliferation and adhesion on the mouse fibroblast cell line L929 were observed within a 72-h timeframe.

Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties

Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermentation (SSF) with different edible mushroom mycelia (Pleurotus ostreatus, Hericium erinaceus, and Flammulina velutipes) on the proximate composition, antioxidant properties, and physicochemical properties of fermented soybean meal powder (SP). The results revealed that fermented SP had a higher nutritional value when compared to SP. P. ostreatus was the most pronounced among the three species. Crude protein content was found to have increased by 9.49%, while the concentration of glutamate and aspartic acid increased by 23.39% and 23.16%, respectively. SSF process significantly increased the total polyphenol content (TPC) and aglycone isoflavone content by 235.9% and 324.12%, respectively, resulting in increased antioxidant activity (evaluated by the DPPH, •OH, ABTS+ assays). Microstructural changes in fermented SP and nutrient degradation and utilization were observed. Thus, fermented SP can be used as a raw material with enhanced nutritional properties to develop new functional foods, such as plant-based foods represented by plant meat. It provides a promising approach for increasing the added value of soybean meal.

Improve Production of Pullulanase of Bacillus subtilis in Batch and Fed-Batch Cultures.

Pullulanase is a debranching enzyme that cleaves explicitly α-1,6 glycosidic bonds, which is widely used in starch saccharification, production of glucose, maltose, and bioethanol. The thermal-resistant pullulanase is isolated from a variety of microorganisms; however, the lack of industrial production of pullulanase has hindered the transformation of the laboratory to industry. In this study, the expensive maltose syrup and soybean meal powder were replaced with cheap corn starch and corn steep liquor, exhibiting 440 U/mL of pullulanase in shake flasks by changing the C/N value and the total energy of the medium. Subsequently, the cultivation conditions were explored in a 50-L and 50-m3 bioreactor. In batch culture, the pullulanase activity reached 896 U/mL, while it increased to 1743 U/mL in fed-batch culture by controlling the dissolved oxygen, pH, reducing sugar content, and temperature. Remarkably, the cultivation volume was enlarged to 50 m3 based on the technical parameters of fed-batch culture. The industrial production of pullulanase was successful, and the activity achieved 1546 U/mL. When the product was stored at room temperature (25 °C) for 6 months, the pullulanase activity was over 90%. The half-lives at 60 and 80 °C were 119.45 h and 51.18 h, respectively, which satisfied the industrial application requirements of pullulanase.

Effect of ambient aging during soybean meal storage on the performance of a soybean-based adhesive

Ambient aging is a common phenomenon that occurs under ambient conditions during the storage and use of polymeric substances, which may significantly affect the product performance. The aging of soybean meal (SM) during storage and its effects on the structures and properties of both SM and SM-based adhesive were investigated. It is confirmed that the SM powder underwent significant aging in the 4 months after grinding, resulted from the oxidation, decomposition, repolymerization and rearrangement of the SM chains. The carbonyl concentrations on the surface and in the bulk of SM after aged for 6 months increased 31.6% and 20.5, respectively. The physicochemical changes of ambient-aged SM powder affected the SM-based adhesive by increasing wettability but lowering crosslink density. Three-layer plywood, bonded with ambient-aged SM adhesives, exhibited decreased shear strength and water resistance, mainly resulting from the decreased crosslink density of the cured adhesive upon the aging time of the SM powder. The 6-month ambient aging of SM caused dry strength reduced by 52.6% and aged wet strength decreased by 53.8%. As a result, ambient aging and its negative effects should be carefully taken into account by manufacturers and customers to avoid the ineffectiveness and instability of SM and SM-based adhesive.