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Soybean - Bio-Active Compounds SOYBEAN - BIO-ACTIVE COMPOUNDS Edited by Hany A. El-Shemy Soybean - Bio-Active Compounds http://dx.doi.org/10.5772/45866 Edited by Hany A. El-Shemy Contributors Mauricio Fonseca, Georgiana Cruz, Luciano Batista, Viviane Silva, Erica Pissurno, Thais Soares, Monique Jesus, Ednilton Tavares De Andrade, Gloria Davila-Ortiz, Alberto Cabrera Orozco, Cristian Jiménez-Martínez, Kenjiro Koga, Oluyemisi Elizabeth Adelakun, Eugene Borodin, Igor Pamirsky, Mikhail Shtarberg, Vladimir Dorovskikh, Alexander Korotkikh, Chie Tarumizu, Kiyoharu Takamatsu, Shigeru Yamamoto, John Bradley Morris, Stefano Tavoletti, Ivan Palomo, Eduardo Fuentes, Luis Guzman, Gilda Carrasco, Elba Leiva, Rodrigo Moore-Carrasco, Neusa Fatima Seibel, Masakazu Naya, Masanao Imai, Sherif M Hassan, Fred Kummerow, Samuel N. Nahashon, Agnes Kilonzo-Nthenge, Katrine Pontoppidan, Dan Pettersson, Anna Lucia Villavicencio, Xiaomeng Li, Ying Xu, Ichiro Tsuji, Enrique Vigueras Santiago, Susana Hernández López, Valeria Abreu, Pilar Teresa Garcia, Joanna McFarlane, Abdolmohamad Rostami, Farinaz Safavi, Praveen V Vadlani, Liyan Chen, Ronald Madl, Weiqun Wang, Li Li, Maria Luisa Brandi Published by InTech Janeza Trdine 9, 51000 Rijeka, Croatia Copyright © 2013 InTech All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published chapters. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book. Publishing Process Manager Ana Pantar Technical Editor InTech DTP team Cover InTech Design team First published February, 2013 Printed in Croatia A free online edition of this book is available at www.intechopen.com Additional hard copies can be obtained from [email protected] Soybean - Bio-Active Compounds, Edited by Hany A. El-Shemy p. cm. ISBN 978-953-51-0977-8 free online editions of InTech Books and Journals can be found at www.intechopen.com Contents Preface IX Chapter 1 Critical Evaluation of Soybean Role in Animal Production Chains Based on the Valorization of Locally Produced Feedstuff 1 Stefano Tavoletti Chapter 2 Advanced Techniques in Soybean Biodiesel 23 Mauricio G. Fonseca, Luciano N. Batista, Viviane F. Silva, Erica C. G. Pissurno, Thais C. Soares, Monique R. Jesus and Georgiana F. Cruz Chapter 3 Facilities for Obtaining Soybean Oil in Small Plants 47 Ednilton Tavares de Andrade, Luciana Pinto Teixeira, Ivênio Moreira da Silva, Roberto Guimarães Pereira, Oscar Edwin Piamba Tulcan and Danielle Oliveira de Andrade Chapter 4 Phytoestrogens and Colon Cancer 75 B. Pampaloni, C. Mavilia, E. Bartolini, F. Tonelli, M.L. Brandi and Federica D'Asta Chapter 5 Bowman-Birk Protease Inhibitor as a Potential Oral Therapy for Multiple Sclerosis 97 Farinaz Safavi and Abdolmohamad Rostami Chapter 6 Soybean Oil Derivatives for Fuel and Chemical Feedstocks 111 Joanna McFarlane Chapter 7 Effect of Dietary Plant Lipids on Conjugated Linoleic Acid (CLA) Concentrations in Beef and Lamb Meats 135 Pilar Teresa Garcia and Jorge J. Casal VI Contents Chapter 8 Value - Added Products from Soybean: Removal of Anti- Nutritional Factors via Bioprocessing 161 Liyan Chen, Ronald L. Madl, Praveen V. Vadlani, Li Li and Weiqun Wang Chapter 9 Soybean and Isoflavones – From Farm to Fork 181 Michel Mozeika Araújo, Gustavo Bernardes Fanaro and Anna Lucia Casañas Haasis Villavicencio Chapter 10 Evaluation of Soybean Straw as Litter Material in Poultry Production and Substrate in Composting of Broiler Carcasses 203 Valeria Maria Nascimento Abreu, Paulo Giovanni de Abreu, Doralice Pedroso de Paiva, Arlei Coldebella, Fátima Regina Ferreira Jaenisch, Taiana Cestonaro and Virginia Santiago Silva Chapter 11 Acrylated-Epoxidized Soybean Oil-Based Polymers and Their Use in the Generation of Electrically Conductive Polymer Composites 231 Susana Hernández López and Enrique Vigueras Santiago Chapter 12 Soybean and Prostate Cancer 265 Xiaomeng Li, Ying Xu and Ichiro Tsuji Chapter 13 Soybean Meal and The Potential for Upgrading Its Feeding Value by Enzyme Supplementation 287 D. Pettersson and K. Pontoppidan Chapter 14 Soybean in Monogastric Nutrition: Modifications to Add Value and Disease Prevention Properties 309 Samuel N. Nahashon and Agnes K. Kilonzo-Nthenge Chapter 15 The Effects of Hydrogenation on Soybean Oil 353 Fred A. Kummerow Chapter 16 Variability for Phenotype, Anthocyanin Indexes, and Flavonoids in Accessions from a Close Relative of Soybean, Neonotonia wightii (Wright & Arn. J.A. Lackey) in the U.S. Germplasm Collection for Potential Use as a Health Forage 375 J.B. Morris, M.L. Wang and B. Tonnis Contents VII Chapter 17 Soybean: Non-Nutritional Factors and Their Biological Functionality 387 A. Cabrera-Orozco, C. Jiménez-Martínez and G. Dávila-Ortiz Chapter 18 Approach for Dispersing a Hydrophilic Compound as Nanoparticles Into Soybean Oil Using Evaporation Technique 411 Kenjiro Koga Chapter 19 Recent Advances on Soybean Isoflavone Extraction and Enzymatic Modification of Soybean Oil 429 Masakazu Naya and Masanao Imai Chapter 20 Soybean, Nutrition and Health 453 Sherif M. Hassan Chapter 21 Brazilian Soybean Varieties for Human Use 475 Neusa Fátima Seibel, Fernanda Périco Alves, Marcelo Álvares de Oliveira and Rodrigo Santos Leite Chapter 22 Effects of Soybean Trypsin Inhibitor on Hemostasis 495 Eugene A. Borodin, Igor E. Pamirsky, Mikhail A. Shtarberg, Vladimir A. Dorovskikh, Alexander V. Korotkikh, Chie Tarumizu, Kiyoharu Takamatsu and Shigeru Yamamoto Chapter 23 Potential Use of Soybean Flour (Glycine max) in Food Fortification 513 O. E. Adelakun, K. G. Duodu, E. Buys and B. F. Olanipekun Chapter 24 Food, Nutrition and Health 521 Eduardo Fuentes, Luis Guzmán, Gilda Carrasco, Elba Leiva, Rodrigo Moore-Carrasco and Iván Palomo Preface This book provides an overview of the importance of soybean all over the world. The au‐ thors contributed with 24 chapters dealing with various topics. Soybean consumption benefits, especially in several chronic diseases, have been related to its important protein content, high levels of essential fatty acids, vitamins and minerals. Consequently, Chapter 1 provides ideas on Critical Evaluation of Soybean Role in Animal Production Chains Based on the Valorisation of Locally Produced Feedstuff. We can also learn that new marketing strategies are necessary to make consumers aware of the importance of the overall characteristics of local production chains in defining the quali‐ ty of a final product and to ensure at the same time a profitable price for the producers. Chapter 3 brings an overview of the types of equipment used for industrial processing of soybeans for obtaining vegetable oil in small plants and Chapter 4, for example, highlights the international literature which suggests that phytoestrogens have a potentially high clini‐ cal impact and the expansion of knowledge on soy, soy foods, and soy products which will lead to novel future developments in the field of cancer treatment. Other chapters aim at the comprehensive characterization of the antioxidant and antiplatelet activities of bioactive compounds, of soybean and its derivatives, and the extent to which soybean is a health-promoting food. This book will be useful for soybean researchers and other academic staff and will provide its readers with valuable insight into the last developments in the field. Hany A. El-Shemy, Professor Cairo University, EGYPT Chapter 1 Critical Evaluation of Soybean Role in Animal Production Chains Based on the Valorization of Locally Produced Feedstuff Stefano Tavoletti Additional information is available at the end of the chapter http://dx.doi.org/10.5772/52476 1. Introduction Commodities such as soybean and maize are respectively protein and energy concentrates that represent the basic raw materials used by the animal feeding industry and their prices influence the overall market of agricultural products. In animal feeding, soybean is mostly used as soybean meal which is a by-product of oil seed extraction industry and the availabil‐ ity of this raw material on the international market has led to its worldwide diffusion as the main source of protein for animal feed formulation. Soybean can also be used as raw seed due to its high fat content that makes this grain legume a valid feed to increase both protein and energy concentration of animal diets [1]. The close relationship between oil extraction industry and feed industry together with its high nutritional value for human consumption, as reported by several articles included in the present book, made soybean a perfect crop to be treated as a commodity in the world trade of raw materials. However, despite all these positive characteristics, the diffusion of soybean and its by-prod‐ ucts, together with the overall
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