Results 311 to 320 of about 206,957 (338)
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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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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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Protein Utilization during Soybean Tempe Fermentation
Journal of Agricultural and Food Chemistry, 1999The 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, 1961SOYBEANS 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, 1965Abstract 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, 1989The 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 +3 more
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Soybean protein flavor components: A review
Journal of the American Oil Chemists' Society, 1973AbstractThis 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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1983
Soybean, a native of China but now the most production in the United States, is well-known and much utilized throughout the world as an oil seed. Interest in soybeans for food uses has stimulated research and development in many laboratories. In particular, the protein constituent has been very important to our Japanese as the traditional soy foods ...
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Soybean, a native of China but now the most production in the United States, is well-known and much utilized throughout the world as an oil seed. Interest in soybeans for food uses has stimulated research and development in many laboratories. In particular, the protein constituent has been very important to our Japanese as the traditional soy foods ...
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Soybean hydrophobic protein and soybean hull allergy
The Lancet, 1995R, González +3 more
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