Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2005 Development, evaluation and characterization of protein-isoflavone enriched soymilk Janette Ethel-Pessi Saidu Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Life Sciences Commons Recommended Citation Saidu, Janette Ethel-Pessi, "Development, evaluation and characterization of protein-isoflavone enriched soymilk" (2005). LSU Doctoral Dissertations. 2177. https://digitalcommons.lsu.edu/gradschool_dissertations/2177 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. DEVELOPMENT, EVALUATION AND CHARACTERIZATION OF PROTEIN-ISOFLAVONE ENRICHED SOYMILK A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Food Science by Janette Ethel Pessi Saidu B.S., Njala University College - USL, 1989 M.S., Louisiana State University, 1997 M.P.A., Louisiana State University, 1999 December 2005 DEDICATION With a fresh look toward the harvest of prosperity and blessings ahead, I seize each moment to reflect positively on my journey through traditional education to this summit. Therefore, it is with immense thanks and invaluable appreciation that I dedicate This work to the Lord who by his abundant grace saw me through it all And to the ones dear and close to my heart I also dedicate this work to my lovely daughter Shirley that she shall work on through this path to abundant success and better life, to my parents Patrick and Rosaline Saidu whose immense love, teachings, and parenting acumen is like a garland on my head and a chain adorning my neck as a new beginning awaits me. And to my host parents Rose and Felton Glasper, whose spiritual, emotional acumen also thrusted a deeper sense of inspiration, love and purpose in me. ii ACKNOWLEDGEMENTS First and foremost, I thank God, the Son, and the Holy Spirit for divine strength through the years in my studies, because without his divine guidance this would be impossible. Immense thanks and appreciation to my major and minor advisors Drs. Witoon Prinyawiwatkul and Maren Hegsted, for believing in me and affording me the much needed opportunity to work with them in completing my studies. Many blessings of thanks for your intellectual acumen, support and funding provided through out my studies. To my committee members Drs Charles Boneke, Zhimin Xu, Marlene Janes, and James Board, my gratitude for your willingness, patience, understanding and guidance also with my research. My appreciation and thanks to Drs Trappey and Wilson for the financial support they provided as well. A special thank you to Dr. Godber for his support and under whom I started my doctoral studies. Thanks to the SB&B (North Dakota) and Alcatris Company (Minnesota) for donating soybeans and soy germ samples, respectively for this research, and to the LSU agronomy department for running our nitrogen analysis. If I am to choose a family in another world, I will choose the same family I have today. Thus, to my daughter – Shirley, the apple of my eyes, thanks for bringing laughter, sunshine and joy to my life amidst the ups and downs we have had and shared. Yet we both know it was worth it all. I therefore, pass the academic touch to you with prayers that you will stretch out your hands for God to hold and guide you through his chosen paths for you, and may his light forever shine upon you, and may he be gracious to you always, Amen. To my loving parents Patrick and Rosaline Saidu, without whom I would not have made it this far, I love and appreciate you two very much. Thank you both ever so much for everything in my life. To my siblings both at home iii and here in Baton Rouge, thank you all for your emotional, physical, spiritual support and companionship throughout my studies. To my host mom and dad, Rose and Rose Glasper and family, my immeasurable thanks for your unreserved love, friendship, support, encouragement, and prayers that made weathering the storms of my studies and my stay in the United States very bearable. Thanks for talking, listening, answering, sharing, giving, and caring over and above the call of your duties even as a host family. Aunty Rose and Uncle Felton, you have a special place in my heart and I love you two dearly. To Mohammed Sherrif, Vivian Ferdinad, Maxine Cormier, Clovier Torres, Paula Douglas, Agnes Farmer, Beatrice Njapau and family, Paulina Nabiu, thanks a million for loving, caring, and your friendship through the years. This acknowledgement will be incomplete without saying thank you to Mayurachat (Kai) Natvaratat for her statistical assistance; to all the students who assisted me during the consumer studies; the faculty and staff of the food science department; the staff and students of the Dairy Science Department for all their assistance during my work; and Mr. Larry Butcher and Ms. Yvette Knight (Ms. T) at the Bursars office. Special thank you for every support given me in small and great ways that all contributed to this end result. Thank you all and may the grace and spirit of the Lord ever shine upon each one, and the fellowship of the Holy Spirit be with each one in all your trials and victory, in your visions and achievements, and at the start and end of each day in your lives, Amen. iv TABLE OF CONTENTS DEDICATION …………………………………………………………………………………..ii ACKNOWLEDGEMENTS ……………………………………………………………………iii LIST OF TABLES ……………………………………………………………………………...ix LIST OF FIGURES ……………………………………………………………………………xii LIST OF ABBREVIATIONS ………………………………………………………………...xiii ABSTRACT …………………………………………………………………………………….xv CHAPTER 1. INTRODUCTION.................................................................................................1 1.1 Research Prelude..................................................................................................................1 1.2 Research Justification..........................................................................................................4 1.3 Research Objectives.............................................................................................................6 CHAPTER 2. LITERATURE REVIEW.....................................................................................7 2.1 Soybeans..............................................................................................................................7 2.1.1 Composition and Nutritional Value.........................................................................7 2.1.2 Soy Germ Status and Applications..........................................................................9 2.1.3 Soy Protein.............................................................................................................11 2.1.4 Soy Isoflavones......................................................................................................12 2.1.5 Soybean Enzymes..................................................................................................15 2.1.6 Soy Products..........................................................................................................16 2.2 Soymilk..............................................................................................................................17 2.2.1 Production..............................................................................................................18 2.2.2 Comparison of Soymilk Composition to Cow Milk..............................................21 2.2.3 Critical Factors Affecting Soybean and Soymilk Composition.............................22 2.2.4 Sensory Attributes of Soymilk...............................................................................28 2.2.5 Sanitary State of Milk............................................................................................31 2.3 Isoflavone Extraction and Analysis...................................................................................33 2.3.1 Extraction...............................................................................................................34 2.3.2 Analysis..................................................................................................................35 2.4 Soybean and Health...........................................................................................................36 2.4.1 Soy Isoflavone and Health.....................................................................................38 2.4.2 Soy Protein and Health..........................................................................................40 2.4.3 In-Vitro Mechanism of Soy Protein and Isoflavone..............................................42 2.4.4 Controversy with Soy Protein and Isoflavone Effects on Health..........................46 2.4.5 Other Bioactive Compounds in Soybeans.............................................................48 CHAPTER 3. DEVELOPMENT AND PROCESS OPTIMIZATION OF PROTEIN-ISOFLAVONE ENRICHED (PIE) SOYMILK...........................50 3.1 Introduction......................................................................................................................