Comparison of the protein-bound and free amino acid contents of two northern adapted soybean cultivars

Zarkadas, Constantinos G.; Yu, Ziran; Voldeng, H. D.; Hope, H. J.; Minero-Amador, Adolfo; Rochemont, James A.

doi:10.1021/jf00037a003

Cited by 22 publications

(36 citation statements)

References 76 publications

(151 reference statements)

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“…The 116 samples (90 from the calibration set and 26 from the validation set) varied for crude protein concentration (range: 320 to 410 g kg-1 on a 130 g kg-1 moisture basis) and amino acid concentration (Table 1). The means for each amino acid were similar to results reported from previous studies (Seretti et al, 1994;Zarkadas et al, 1993Zarkadas et al, , 1994 with low concentrations of methionine and cysteine, and high concentrations of asparagine and glutamine. It should be noted that the asparagine and glutamine values are the combined value of both asparagine and aspartate, and glutamine and glutamate, respectively due to the HPLC conversion process.…”

Section: Results and Discussion High Performance Liquid Chromatographsupporting

confidence: 89%

“…However, soybean protein has traditionally been lower than the Food and Agricultural Organization (FAO) nutritional recommendations for methionine, cysteine, and threonine (Wilson, 1987). The average concentration of these three amino acids in soybean seed range from 10.7 to 12.6, 12.3 to 13.7, and 40.0 to 42.0 g kg-1 crude protein for methionine, cysteine, and threonine, respectively (Serretti et al, 1994;Zarkadas et al, 1993Zarkadas et al, , 1994.…”

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confidence: 99%

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Analysis of Amino and Fatty Acid Composition in Soybean Seed, Using Near Infrared Reflectance Spectroscopy

1997

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Soybean [Glycine max (L.) Merr.] is an important animal and human food source, mainly because of its high protein and oil concentrations. However, there is a need to improve the quality of soybean protein and oil. The objectives of this study were to (i) determine the potential use of near infrared reflectance spectroscopy (NIRS) for amino and fatty acid analysis in soybean seed and (ii) compare NIRS amino and fatty acid equations developed with ground‐seed and whole‐seed soybean samples. A total of 90 NIRS calibration samples and 26 NIRS validation samples were used for NIRS equation development and validation, respectively. All 116 soybean samples were grown at St. Paul and Rosemount, MN, in 1994 and 1995. Seventeen amino acid and five fatty acid NIRS equations for both groundseed and whole‐seed soybean samples were developed using the calibration samples. Validation of these NIRS equations showed a wide range for bias (−1.7 to 3.2 g kg−1), standard error of prediction corrected for bias [SEP(C)] (1.4 to 13.1 g kg−1), and coefficient of determination (R2) (0.38 to 0.85) for all ground‐seed NIRS equations, and a broad range for bias (−3.1 to 4.2), SEP(C) (2.6 to 17.8), and R2 (0.06 to 0.83) for all whole‐seed NIRS equations. It was concluded that NIRS could be used as a gross screening method for many amino and fatty acids contained in soybean seed. Additionally, NIRS was more accurate for amino and fatty acid analysis of ground‐seed than wholeseed soybean samples.

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Section: Results and Discussion High Performance Liquid Chromatographsupporting

confidence: 89%

mentioning

confidence: 99%

Analysis of Amino and Fatty Acid Composition in Soybean Seed, Using Near Infrared Reflectance Spectroscopy

1997

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“…The negative relationship between seed protein and seed yield (Cober and Voldeng, 2000) was upheld because Maple Arrow had significantly higher yield than AC Hercule, which was similar to AC Proteus. Zarkadas et al (1994) determined that on a gram protein basis there were no significant differences in Glu between Maple Arrow and AC Proteus, the normal-and high-protein cultivars. When averaged across cultivars, there were significant year effects for all the parameters measured.…”

Section: Resultsmentioning

confidence: 96%

“…The hypothesis, which led to the current experiment, that cultivars with very high seed protein would also have a similar increase in L-Glu and GABA, was not supported. Zarkadas et al (1994) determined that on a gram protein basis there were no significant differences in Glu between Maple Arrow and AC Proteus, the normal-and high-protein cultivars. In their findings, the higher protein concentration found in AC Proteus was due to a greater concentration of aspartic acid and arginine rather than Glu.…”

Section: Resultsmentioning

confidence: 96%

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Seed Protein, Soaking Duration, and Soaking Temperature Effects on Gamma Aminobutyric Acid Concentration in Short‐Season Soybean

2013

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Gamma aminobutyric acid (GABA) is a four‐carbon, nonprotein amino acid found in soybean [Glycine max (L.) Merr.] seed and food. The consumption of foods with high GABA concentration may be an alternative to pharmaceutical medication for hypertension, an affliction affecting one billion people. The objectives of this study were to examine the relationship between GABA and protein concentration in high, medium, and low protein soybean cultivars and to determine the relationship between soaking temperature (T) (21 or 27°C) and duration (0, 3, 6, 18, and 24 h) on L‐glutamate (L‐Glu) and GABA concentration. The high‐protein cultivar did not have significantly higher L‐Glu or GABA concentration than the medium or normal protein cultivars. Seed L‐Glu increased rapidly with soaking duration up to 8.25 h, and the 27°C soaking T resulted in higher concentrations than the 21°C T. Seed GABA concentration increased rapidly with soaking duration and peaked at 10 and 12 h for the low‐ and high‐GABA cultivars, respectively. The cultivar with the highest concentration of stored L‐Glu and GABA remained the highest after soaking. Increasing soaking duration and temperature can be used to increase the seed GABA concentration in cultivars, although this may increase processing time.

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Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

et al. 2021

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Research into dairy-free alternative products, whether plant-based or cell-based, is growing fast and the food industry is facing a new challenge of creating innovative, nutritious, accessible, and natural dairy-free cheese alternatives. The market demand for these products is continuing to increase owing to more people choosing to reduce or eliminate meat and dairy products from their diet for health, environmental sustainability, and/or ethical reasons. This review investigates the current status of dairy product alternatives. Legume proteins have good technological properties and are cheap, which gives them a strong commercial potential to be used in plant-based cheese-like products. However, few legume proteins have been explored in the formulation, development, and manufacture of a fully dairy-free cheese because of their undesirable properties: heat stable anti-nutritional factors and a beany flavor. These can be alleviated by novel or traditional and economical techniques. The improvement and diversification of the formulation of legume-based cheese alternatives is strongly suggested as a low-cost step towards more sustainable food chains.

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Comparison of the protein-bound and free amino acid contents of two northern adapted soybean cultivars

Cited by 22 publications

References 76 publications

Analysis of Amino and Fatty Acid Composition in Soybean Seed, Using Near Infrared Reflectance Spectroscopy

Analysis of Amino and Fatty Acid Composition in Soybean Seed, Using Near Infrared Reflectance Spectroscopy

Seed Protein, Soaking Duration, and Soaking Temperature Effects on Gamma Aminobutyric Acid Concentration in Short‐Season Soybean

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

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