Results 281 to 290 of about 8,569,619 (344)

Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties.

Food Chemistry
Microbial fermentation emerges as a promising strategy to elevate the quality of soybean proteins in food industry. This study conducted a comprehensive assessment of the biotransformation of four types of soybean proteins by Bacillus subtilis BSNK-5, a ...
Ya-Xin Gao, Miao Hu, Weimin Meng, Wei Wen, Pengfei Zhang, Bei Fan, Feng-Zhong Wang, Shuying Li   +7 more
semanticscholar   +1 more source

Studies on the protein in soybean hypocotyl

Archives of Biochemistry and Biophysics, 1958
Abstract Two methods for separation of soybean hypocotyl are described. Solubility data are presented for the nitrogen constituents of hypocotyl extracts. Experiments indicate that removal of phytic acid is responsible for the shift in the pH of minimum solubility of hypocotyl proteins to higher values.
J J, RACKIS, A K, SMITH, H A, SASAME
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Characterization of soybean proteins by HPLC

Plant Foods for Human Nutrition, 1994
Proteins extracted from five soybean cultivars were separated by reversed-phase (RP) and size exclusion (SE) high performance liquid chromatography (HPLC). A RP-HPLC method was developed that permits protein separation of nondefatted flours from soybean cultivars.
B D, Oomah, H, Voldeng, J A, Fregeau-Reid   +2 more
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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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Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties.

International Journal of Biological Macromolecules, 2023
Currently, growing concerns about sustainable development and health awareness have driven the development of plant-based meat substitutes. Soybean proteins (SPs) are eco-friendly and high-quality food sources with well-balanced amino acids to meet ...
Zhijie Huang, Yuanyuan Qu, Xiaohan Hua, Feng-Zhong Wang, Xin Jia, Lijun Yin   +5 more
semanticscholar   +1 more source

Liquefaction of soybean protein and its effects on the properties of soybean protein adhesive

Pigment & Resin Technology, 2017
PurposeThis paper aims to focus on the liquefaction of soybean protein to obtain a homogeneous protein solution with a high solid/protein content but low viscosity, which may improve the bond properties and technological applicability of soybean protein adhesive.Design/methodology/approachThe liquefactions of soybean protein in the presence of various ...
Leipeng Zhang, Binghan Zhang, Bo Fan, Zhenhua Gao, Junyou Shi   +4 more
openaire   +1 more source

Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase.

Food Chemistry, 2023
In this work, we investigated the structural and biological properties of soybean protein isolate (SPI) after 0-8 h hydrolyzation with cell envelope proteinase (CEP) extracted from Lactobacillus delbrueckii subsp. bulgaricus. CEP hydrolysis increased the
Xiaoying Zhang, Yuyang Huang, Ruxin Ma, Yu-Lan Tang, Yang Li, Shuang Zhang   +5 more
semanticscholar   +1 more source

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
openaire   +1 more source

Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applications.

Food Chemistry, 2018
Soybean and peanut protein isolates underwent phosphorylation using sodium trimetaphosphate (STMP). Changes in functional properties and the influence of STMP (1, 2 or 3% w/w), pH (11.5 or 12.5), temperature (35 or 55 °C) and time (3 or 5 h) were ...
Aidee I. Sánchez-Reséndiz, Sayra Rodríguez-Barrientos, J. Rodríguez-Rodríguez, B. Barba-Dávila, S. Serna-Saldívar, C. Chuck‐Hernández   +5 more
semanticscholar   +1 more source

Recent progress on biotechnology of soybean proteins and soybean protein food products

Food Biotechnology, 1994
Summary 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
openaire   +1 more source