History of Soybeans and Soyfoods in the Middle East (1909-2007)
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Recovery of Isoflavones from Soy Molasses
^ ^ ^ ^ I ^ ^ ^ ^ II ^ II ^ ^ ^ ^ ^ ^ ^ II ^ ^ ^ ^ ^ ^ ^ I ^ � European Patent Office Office europeen des brevets £P Q 312 837 A1 (12) EUROPEAN PATENT APPLICATION (43) Date of publication: (51) |nt CI * C07D 31 1/40, C07D 31 1/36, 17.12.1997 Bulletin 1997/51 C07H 17/07 (21) Application number: 97304076.9 (22) Date of filing: 11.06.1997 (84) Designated Contracting States: (72) Inventors: AT BE CH DE DK ES Fl FR GB GR IE IT LI LU MC • Waggle, Doyle H. NL PT SE Kirkwood, Missouri 63122 (US) • Bryan, Barbara A. (30) Priority: 11.06.1996 US 661845 University City, Missouri 63130 (US) (71) Applicant: PROTEIN TECHNOLOGIES (74) Representative: Tubby, David George INTERNATIONAL, INC. MARKS & CLERK, Saint Louis, Missouri 63164 (US) 57-60 Lincoln's Inn Fields London WC2A 3LS (GB) (54) Recovery of isoflavones from soy molasses (57) Methods for recovering isoflavones and deriv- gates are converted to glucosides while in the soy ma- atives thereof from soy molasses are disclosed. In a first terial prior to their recovery. In a third embodiment, a embodiment, a method is disclosed in which isoflavones method is disclosed in which isoflavones are converted are recovered without any significant conversion of iso- to their aglucone form while in the soy material and prior flavone conjugates to other forms. In a second embod- to their recovery. Also disclosed are various isoflavone iment, a method is disclosed whereby isoflavone conju- enriched products obtained from soy molasses. < Is- CO 00 CM CO o a. LU Printed by Jouve, 75001 PARIS (FR) EP 0 812 837 A1 Description The present invention relates to processes for recovering isoflavones from soy molasses. -
Soy Hull, Okara and Molasses)
Wageningen Academic Quality Assurance and Safety of Crops & Foods, 2015; 7 (5): 651-660 Publishers Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses) Y. Zhong1 and Y. Zhao1,2* 1Shanghai Jiao Tong University, Department of Food Science & Technology, School of Agriculture and Biology, 800 Dongchuan Road, 200240 Shanghai, China P.R.; 2Oregon State University, Department of Food Science and Technology, 100 Wiegand Hall, Corvallis, OR 97331, USA; [email protected] Received: 2 July 2014 / Accepted: 7 October 2014 © 2014 Wageningen Academic Publishers RESEARCH ARTICLE Abstract Three soy processing by-products, soy hull, okara, and molasses, were analysed for their amino acids, fatty acids, dietary fibre, and other chemical compounds. Their digestibility and odour variance were also quantified. Okara had the greatest content of protein (306.1 g/kg) and amino acids (340.6 g/kg dry matter; DM), while soy hull had the highest amount of dietary fibre (546.7 g/kg) and extractable pectin (47.4 g galacturonic acid equivalents/kg DM), and molasses possessed the most abundant total phenolics, resulting in its highest radical scavenging activity. The high unsaturated fatty acids presented in soy by-products (accounting for 73.1-82.3% of total lipids) indicated their favourable physiological functions. In simulated digestion test, the by-products generally underwent fast digestion within the first 30 min in gastric digestion step, and then slowed down. However, okara was still digested rapidly in the stimulated intestinal digestion stage. Electronic nose was able to clearly discriminate the odour differences among the three soy by-products. -
Transferable Step-Potentials For
© 2013 ANTHONY COFFMAN ALL RIGHTS RESERVED PRODUCTION OF CARBOHYDRASES BY FUNGUS TRICHODERMA REESEI GROWN ON SOY-BASED MEDIA A Thesis Presented to The Graduate Faculty of The University of Akron In Partial Fulfillment of the Requirements for the Degree Master of Science Anthony Coffman December, 2013 PRODUCTION OF CARBOHYDRASES BY FUNGUS TRICHODERMA REESEI GROWN ON SOY-BASED MEDIA Anthony Coffman Thesis Approved: Accepted: ___________________________________ ___________________________________ Advisor Department Chair Dr. Lu-Kwang Ju Dr. Lu-Kwang Ju ___________________________________ ___________________________________ Committee Member Dean of The College Dr. Gang Cheng Dr. George K. Haritos ___________________________________ ___________________________________ Committee Member Dean of the Graduate School Dr. Chelsea N. Monty Dr. George R. Newkome ___________________________________ Date ii ABSTRACT Trichoderma reesei RUT-C30 was cultivated in shaker flasks and pH-controlled, agitated batch fermentations to study the effects of soy-based media on the production of cellulase, xylanase, and pectinase (polygalacturonase) for the purposes of soybean polysaccharide hydrolysis. Growth on defatted soybean flour as sole nitrogen source was compared to the standard combination of ammonium sulfate, proteose peptone, and urea. Carbon source effect was also examined for a variety of substrates, including lactose, microcrystalline cellulose (Avicel), citrus pectin, soy molasses, soy flour hydrolysate, and soybean hulls (both pretreated and natural). Flask study results indicated exceptional enzyme induction by Avicel and soybean hulls, while citrus pectin, soy molasses, and soy flour hydrolysate did not promote enzyme production. Batch fermentation experiments reflected the flask system results, showing the highest cellulase and xylanase activities for systems grown with Avicel and soybean hulls at near-neutral pH levels, and the highest polygalacturonase activity resulting from growth on lactose and soybean hulls at lower pH levels, 4.0 to 4.5. -
Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar
scientific note ISSN 1330-9862 https://doi.org/10.17113/ftb.58.01.20.6292 Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar Lucas Caldeirão Rodrigues SUMMARY Miranda1 , Rodrigo José Soybean molasses is a by-product from the production of protein concentrate from Gomes1 , José Marcos soybean meal that predominantly contains sugars, with sucrose as the major component. Gontijo Mandarino2 , In Brazil, soybean molasses is used for animal feed or it is discarded, although some indus- 1 tries use it to produce ethanol. This study aims to evaluate the parameters required for Elza Iouko Ida and Wilma the acetic acid fermentation of soybean molasses, and characterise the resultant vinegar. 1 Aparecida Spinosa * To study the most suitable parameters for the acetic acid fermentation, vinegar was pro- duced from the alcoholic fermentation of soybean molasses through eight fermentation 1 Department of Food Science and Technology, Londrina State University, cycles: five for adaptation and three for production. The average acidity of the acetic acid Celso Garcia Cid (PR 445) Road, fermentation product was 50.60 g/L, with an acetic acid fermentation yield, total yield of 86057-970, Londrina, PR, Brazil acetic acid in broth and productivity 65.01 %, 92.76 % and 0.033 g/(L·h), respectively. The 2 Embrapa Soybean, Carlos João Strass vinegar produced from soybean molasses had an acidity of 5.07 % (m/V), residual etha- Road, 86001-970, Londrina, PR, Brazil nol content 0.17 % (m/V), sugars 7.86 % (m/V), dry extract 14.67 % (m/V), ash 2.27 % (m/V) 3 Received: 17 March 2019 and a density of 1.023 g/cm . -
Regulation of Intestinal Inflammation by Soybean and Soy-Derived Compounds
foods Review Regulation of Intestinal Inflammation by Soybean and Soy-Derived Compounds Abigail Raffner Basson 1,2,* , Saleh Ahmed 2, Rawan Almutairi 3, Brian Seo 2 and Fabio Cominelli 1,2 1 Division of Gastroenterology & Liver Diseases, School of Medicine, Case Western Reserve University, Cleveland, OH 44106, USA; [email protected] 2 Digestive Health Research Institute, University Hospitals Cleveland Medical Center, Cleveland, OH 44106, USA; [email protected] (S.A.); [email protected] (B.S.) 3 Department of Pathology, School of Medicine, Case Western Reserve University, Cleveland, OH 44106, USA; [email protected] * Correspondence: [email protected] Abstract: Environmental factors, particularly diet, are considered central to the pathogenesis of the inflammatory bowel diseases (IBD), Crohn’s disease and ulcerative colitis. In particular, the Westernization of diet, characterized by high intake of animal protein, saturated fat, and refined carbohydrates, has been shown to contribute to the development and progression of IBD. During the last decade, soybean, as well as soy-derived bioactive compounds (e.g., isoflavones, phytosterols, Bowman-Birk inhibitors) have been increasingly investigated because of their anti-inflammatory properties in animal models of IBD. Herein we provide a scoping review of the most studied disease mechanisms associated with disease induction and progression in IBD rodent models after feeding of either the whole food or a bioactive present in soybean. Keywords: inflammatory bowel disease; isoflavone; bioactive compound; isoflavones; inflammation; Crohn’s disease; western diet; plant-based Citation: Basson, A.R.; Ahmed, S.; Almutairi, R.; Seo, B.; Cominelli, F. Regulation of Intestinal Inflammation by Soybean and Soy-Derived Compounds. Foods 2021, 10, 774. -
Evaluation of Different Processing Methods Of
Vol. 8(7), pp. 113-124, July 2017 DOI: 10.5897/IJLP2017.0371 Article Number: 0597B7165000 International Journal of Livestock ISSN 2141-2448 Copyright ©2017 Production Author(s) retain the copyright of this article http://www.academicjournals.org/IJLP Full Length Research Paper Evaluation of different processing methods of soya beans (Glycine max) on its nutritive value and the performance of broilers: A qualitative selection approach for extension Ari M. M.1*, Ayanwale B. A.2 and Adama T. Z.2 1Department of Animal Science, Faculty of Agriculture, Nasarawa State University, Keffi, Nasarawa State, Nigeria. 2Department of Animal Production Technology, School of Agriculture and Agricultural Technology, Federal university of Technology Minna, Niger State, Nigeria. Received 1 March, 2017; Accepted 26 May, 2017 Several trials has been conducted by poultry nutritionist in evaluating effects of soybean processing on its nutritive value and the performance of broilers without clearly declaring the best processing method to be adopted by farmers that will give them on the average a cumulative best result output. A qualitative selection approach was thus adopted in the evaluation of different processing methods of soya beans (Glycine max) on its nutritive value and the performance of broilers using published results from the same authors who conducted an experiment using four thermal processing methods (extrusion, cooking, toasting and roasting -dry heating); four fermentation processing methods (fermentation with culture organisms, cooking and fermentation, daddawa, cooking and fermentation + potash) and four alkaline processes methods (soaking in water, sodium carbonate (Na2CO3), potassium carbonate (K2CO3) and sodium hydroxide -NaOH) A quantitative evaluation of both nutritive values and performance of experimental birds were undertaken as basis for selection of best means from each processing method after the selected best from each of the processing methods were compared to select the overall best. -
Multiple Food Immune Reactivity Screen™
MULTIPLE FOOD IMMUNE 10 REACTIVITY SCREEN 180 Real-World Food Antigens COOKED • RAW • MODIFIED ONE PANEL Cooked Modified Cooked Raw • Evaluate immune reactions to foods, raw • Seek a life-long health and wellness strategy. and/or modified, food enzymes, lectins and food additives, including meat glue, artificial • Present with unexplained symptoms whether colorings and gums. gastrointestinal, neurological, dermatological or behavioral in nature. • Early detection of dietary-related triggers of autoimmune reactivity. • Are suspected of having increased intestinal permeability, which is the gateway for • Monitor the effectiveness of customized environmentally-induced autoimmune dietary protocol in your patient. disorders. THE RESULT OF 30 YEARS OF SCIENTIFIC DEVELOPMENT, ARRAY 10™ FEATURES TEN ADVANCED PROPRIETAry TECHNOLOGIES BY CyrEX LABORATORIES PROTE IVE PA IED IN CT N IF R HEAT MODIFIED A -A CROSS-REACTIVE E E N D A TM R TM - T O C PROTEIN REACTIVITY PAN-ANTIGEN ISOLATES S I RAW T S G M I Heating food above 118°F changes Cyrex tests for reactivity to cross- O E V T N R I A its protein structure and therefore reactive antigens, such as food T C E COOKED Y its antigenicity. Array 10 is testing aquaporin and shrimp tropomyosin, H TM for both raw and cooked forms of which are known to cross-react with C C TM Y Y common foods on the same panel. Y Y human tissues, as well as pan-antigens R G R G E X LO EX LO such as parvalbumin and latex hevein. TEC H N O TEC H N O D PROTE OLECULE O IN M R O R REAL WORLD EXPOSURE E E GUM LARGE MOLECULE F E G A D A R C TM E C TO REAL FOOD REACTIVITY A T N T L I I V I Testing for reactivity to individual Many food products especially B V I M T I T M food proteins is just the first step. -
Production of Carbohydrases for Developing Soy Meal As
PRODUCTION OF CARBOHYDRASES FOR DEVELOPING SOY MEAL AS PROTEIN SOURCE FOR ANIMAL FEED A Dissertation Presented to The Graduate Faculty of The University of Akron In Partial Fulfillment Of the Requirements for the Degree Doctor of Philosophy Qian Li May, 2017 PRODUCTION OF CARBOHYDRASES FOR DEVELOPING SOY MEAL AS PROTEIN SOURCE FOR ANIMAL FEED Qian Li Dissertation Approved: Accepted: Advisor Department Chair Dr. Lu-Kwang Ju Dr. Michael H. Cheung Committee Member Dean of the College Dr. Jie Zheng Dr. Donald P. Visco Jr. Committee Member Dean of the Graduate School Dr. Lingyun Liu Dr. Chand Midha Committee Member Date Dr. Ge Zhang Committee Member Dr. Pei-Yang Liu ii ABSTRACT Global demand for seafood is growing rapidly and more than 40% of the demand is met by aquaculture. Conventional aquaculture diet used fishmeal as the protein source. The limited production of fishmeal cannot meet the increase of aquaculture production. Therefore, it is desirable to partially or totally replace fishmeal with less-expensive protein sources, such as poultry by-product meal, feather meal blood meal, or meat and bone meal. However, these feeds are deficient in one or more of the essential amino acids, especially lysine, isoleucine and methionine. And, animal protein sources are increasingly less acceptable due to health concerns. One option is to utilize a sustainable, economic and safe plant protein sources, such as soybean. The soybean industry has been very prominent in many countries in the last 20 years. The worldwide soybean production has increased 106% since 1996 to 2010[1]. Soybean protein is becoming the best choice of sustainable, economic and safe protein sources. -
Alphalisa Soybean Agglutinin Detection Kit
TECHNICAL AlphaLISA® Research Reagents DATA SHEET AlphaLISA Soybean Agglutinin Detection Kit Product number: AL404 HV/C/F Lot number: sample Manufacturing date: Caution: For Laboratory Use. A research product for research purposes only. Contents Contents .................................................................................................................................................................................. 1 Product Information ............................................................................................................................................................. 2 Quality Control ..................................................................................................................................................................... 2 Analyte of Interest ............................................................................................................................................................... 3 Description of the AlphaLISA Assay ................................................................................................................................... 3 Precautions ......................................................................................................................................................................... 3 Kit Content: Reagents and Materials .................................................................................................................................. 4 Recommendations ............................................................................................................................................................. -
Biologically Active Constituents of Soybean
Chapter 11 Biologically Active Constituents of Soybean Tzi Bun Ng, Randy Chi Fai Cheung and Jack Ho Wong Additional information is available at the end of the chapter http://dx.doi.org/10.5772/52526 1. Introduction A diversity of bioactive biomolecules present in soybean is covered in this chapter such as e-Phe-Leu and Trp-Leu, and Val-Leu-Ile-Val-Pro derived from glycinin; Bowman-Birk inhibitor, Kunitz trypsin inhibitor, hemagglutinin, isoflavone-deprived soy peptide, neu‐ tral PR-5 protein, SbPRP protein, ferritin, peroxisomal proteins, defense proteins such as calmodulin, disease resistance protein, beta-glucan-binding protein, l unasin, and glysoja‐ nin; enzymes such as phenylalanine ammonia-lyase and tyrosine ammonia-lyase, de‐ fense-related enzymes, cysteine proteinase, isoflavone synthase, isocitrate lyase, vestitone reductase and chalcone reductase, UDP-glucose: flavonoid 3-O-glucosyltransferase, beta- glucosidase, isoflavone conjugate-hydrolyzing beta-glucosidase, genes related to 2-oxo‐ glutarate-dependent dioxygenases, 5'-adenylylsulfate reductase, and ATP sulfurylase, anticarcinogenic daidzein-rich fraction, polysaccharides, glyceollins, and isoflavones. The aforementioned soybean constituents manifest many uses and consumption of soybean promotes health. Soybean represents a rich and yet relatively inexpensive source of proteins. Hence it is a common dietary component in many countries. It is well known that some of its constitu‐ ents like isoflavones are beneficial to health, and regular consumption of soybean has been associated with a reduced incidence of diseases such as osteoporosis, cancer and cardiovas‐ cular disease. A wealth of information pertaining to the various bioactive constituents of soybean has been accumulated. The aim of this article is to review the information that is available. -
Changes of Soybean Protein During Tofu Processing
foods Review Changes of Soybean Protein during Tofu Processing Xiangfei Guan 1,2 , Xuequn Zhong 1, Yuhao Lu 1, Xin Du 1, Rui Jia 1, Hansheng Li 2 and Minlian Zhang 1,* 1 Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China; [email protected] (X.G.); [email protected] (X.Z.); [email protected] (Y.L.); [email protected] (X.D.); [email protected] (R.J.) 2 School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 102488, China; [email protected] * Correspondence: [email protected]; Tel./Fax: +86-10-6279-5473 Abstract: Tofu has a long history of use and is rich in high-quality plant protein; however, its produc- tion process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. Furthermore, soy protein gel is the basis for the formation of soy curd. This review summarizes the series of changes in the composition and structure of soy protein that occur during the processing of tofu (specifically, during the pressing, preservation, and packaging steps) and the effects of soybean varieties, storage conditions, soybean milk pretreatment, and coagulant types on the structure of soybean protein and the quality of tofu. Finally, we highlight the advantages and limitations of current research and provide directions for future research in tofu production. This review is aimed at providing a reference for research into and improvement of the production of tofu. -
View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &ØØ§ "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast