Results 261 to 270 of about 197,839 (311)

Transgenic Soybeans and Soybean Protein Analysis: An Overview

Journal of Agricultural and Food Chemistry, 2013
To meet the increasing global demand for soybeans for food and feed consumption, new high-yield varieties with improved quality traits are needed. To ensure the safety of the crop, it is important to determine the variation in seed proteins along with unintended changes that may occur in the crop as a result various stress stimuli, breeding, and ...
Savithiry, Natarajan, Devanand, Luthria, Hanhong, Bae, Dilip, Lakshman, Amitava, Mitra   +4 more
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Carboxymethylated soybean protein

Journal of the American Oil Chemists' Society, 1959
SummarySoybean 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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Protein Profile of Mature Soybean Seeds and Prepared Soybean Milk

Journal of Agricultural and Food Chemistry, 2014
The soybean (Glycine max (L.) Merrill) is economically the most important bean in the world, providing a wide range of vegetable proteins. Soybean milk is a colloidal solution obtained as water extract from swelled and ground soybean seeds. Soybean proteins represent about 35-40% on a dry weight basis and they are receiving increasing attention with ...
CAPRIOTTI, ANNA LAURA, CARUSO, Giuseppe, CAVALIERE, CHIARA, SAMPERI, Roberto, STAMPACHIACCHIERE, SERENA, ZENEZINI CHIOZZI, RICCARDO, LAGANA', Aldo   +6 more
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Soybean Protein Products

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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Soybean Protein Isolate and Soybean Lectin Inhibit Iron Absorption in Rats

The Journal of Nutrition, 1992
Inhibitory 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, H, Orimo, S, Migita, Y, Ikeda, K, Satoh, S, Shinjo, Y, Hirai, Y, Yoshino   +7 more
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Protein Utilization during Soybean Tempe Fermentation

Journal of Agricultural and Food Chemistry, 1999
The aim was to identify to what extent proteins were utilized during the fermentation of bacteria-free tempe prepared with acidified soybean cotyledons and Rhizopus oligosporus NRRL 2710 at 30 degrees C. Dry matter declined continuously during the fermentation to 980 g/(kg of initial dry cotyledons) at 28 h, 910 g at 46 h (when the tempe was judged ...
R A, Sparringa, J D, Owens
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Ultracentrifugal Differences in Soybean Protein Composition

Nature, 1961
SOYBEANS vary widely in size, shape, colour, and chemical composition1. Their chemical composition is affected by varietal and environmental factors, and large differences in gross chemical composition are reported. For example, the protein content for 10 varieties over a 5-year period ranged from 36.6 to 53.2 per cent2.
W J, WOLF, G E, BABCOCK, A K, SMITH
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Chromatography of soybean proteins on hydroxylapatite

Archives of Biochemistry and Biophysics, 1965
Abstract Ultracentrifugation resolved water-extractable soybean proteins into four fractions of 2S, 7S, 11S, and 15S. Chromatography on hydroxylapatite with potassium phosphate gradients (0.03–0.5 M) at pH 7.6 yielded four major fractions, A, B, C, and D.
W J, WOLF, D A, SLY
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Crystallographic data for soybean hydrophobic protein

Journal of Molecular Biology, 1989
The soybean hydrophobic protein belongs to a family of proteins that contains a number of storage and phospholipid binding proteins. Its function is not known, but its overall hydrophobic nature is typical of many membrane proteins of similar size. The molecular weight is 8.3 x 10(3), and it crystallizes in the space group P2(1)2(1)2(1), with a = 52.01
M S, Lehmann, E, Pebay-Peyroula, C, Cohen-Addad, S, Odani   +3 more
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Soybean protein flavor components: A review

Journal of the American Oil Chemists' Society, 1973
AbstractThis review on the flavor components of soybean protein products examines primarily our studies on sensory evaluation of commercial flours, concentrates and isolates; on extraction of flavor components from soybean flakes with hexane‐alcohol azeotropic mixtures; on the application of proteolytic enzymes to improve flavor; and on the effect of ...
J C, Cowan, J J, Rackis, W J, Wolf
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