Results 261 to 270 of about 99,200 (303)
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Carboxymethylated soybean protein
Journal of the American Oil Chemists' Society, 1959SummarySoybean protein in aqueous alkaline dispersions at pH 10–11 reacts readily with sodium chloroacetate at temperatures of 50–70°C. to give a protein derivative containing 7–9% carboxymethyl groups. Ultracentrifugal measurements indicate no change in molecular size of the protein when the reaction is carried out at 50°C.
L. L. McKinney, E. H. Uhing
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Recent progress on biotechnology of soybean proteins and soybean protein food products
Food Biotechnology, 1994Summary Recently it has been recognized that the action of the enzymes contained in soybeans has negative effects on the qualities of soybean protein foods. Based upon these findings, new manufacturing techniques for high quality soybean protein foods have been developed through the control of such enzyme action. For instance, new soybean seeds lacking
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Soybean Protein Isolate and Soybean Lectin Inhibit Iron Absorption in Rats
The Journal of Nutrition, 1992Inhibitory effects of soybean protein isolate (SPI) and soybean lectin on the intestinal absorption of nonheme iron were investigated by in vivo studies in rats. Rats fed the SPI-based diet absorbed significantly less iron than did control rats fed the casein-based diet.
S, Hisayasu +7 more
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Detection of Soybean Proteins in Fermented Soybean Products by Using Heating Extraction
Journal of Food Science, 2014Abstract Soybean is used in processed foods worldwide. Because soybean can cause adverse reactions in some atopic patients, appropriate labeling regarding its content in processed foods is needed to better protect consumers. In the previous study, we developed a reliable sandwich Enzyme Linked
Naoki, Morishita +3 more
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THE PROTEIN METABOLISM OF THE SOYBEAN
American Journal of Botany, 1927A review of the literature dealing with the protein metabolism of plants, particularly during the seedling stages, reveals a need for a more careful investigation of this process. In no case has an attempt been made to follow the changes in the amino-acid content of seedlings growing in the dark and under carefully controlled environmeiital conditions.
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Allergenicity of Major Component Proteins of Soybean
International Archives of Allergy and Applied Immunology, 2009Allergenic activities of major component proteins of soybean 11S-, 7S- and 2S-globulins were examined by the radioallergosorbent test (RAST) and by RAST inhibition experiments with the sera from soybean-sensitive patients. The reactivity with specific IgE antibody was found in all fractions. There was considerable cross-reactivity among three fractions,
M, Shibasaki +4 more
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1997
On a moisture-free basis, soybeans contain roughly 40% protein and 20% oil. One metric ton (MT) of soybeans would yield about 180 kg of oil and 800 kg of defatted meal. The meal, although considered a coproduct of soybean processing, contains over 50% protein. Currently, the unit price of oil is more than twice that of meal ($460/MT vs. $200/MT).
Navam Hettiarachchy, Uruthira Kalapathy
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On a moisture-free basis, soybeans contain roughly 40% protein and 20% oil. One metric ton (MT) of soybeans would yield about 180 kg of oil and 800 kg of defatted meal. The meal, although considered a coproduct of soybean processing, contains over 50% protein. Currently, the unit price of oil is more than twice that of meal ($460/MT vs. $200/MT).
Navam Hettiarachchy, Uruthira Kalapathy
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Improvement of the Protein Quality of Corn With Soybean Protein
1978In most Central American countries, lime-treated corn provides 31% of the total protein and 45% of the energy intake, and beans 24% of the protein and 12% of the calories. Such diet is low in protein quality and quantity, as well as in energy. To overcome these deficiencies, corn can be supplemented either with its limiting amino acids, lysine and ...
R, Bressani, L G, Elías, J E, Braham
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Soybean hydrophobic protein and soybean hull allergy
The Lancet, 1995R, González +3 more
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Industrial & Engineering Chemistry, 1944
A. C. Beckel, P. A. Belter, A. K. Smith
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A. C. Beckel, P. A. Belter, A. K. Smith
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