Economics of Soybean Production, Marketing, and Utilization

Goldsmith, Peter

doi:10.1016/b978-1-893997-64-6.50008-1

Cited by 60 publications

(40 citation statements)

References 1 publication

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“…Soybean is one of the most widely used ingredients in the world and the global annual production of soybeans is close to 290.3 million tonnes (Goldsmith 2008). Soybean meal (SBM) is a main processing production and the global supply of SBM is much greater than that of any other oilseed meal (Soyatech 2015;Stein et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of supplementary amino acids on available energy of soybean meal determined by difference and regression methods fed to growing pigs

Zhao

Shi

et al. 2017

Animal Science Journal

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This study was conducted to evaluate effects of inclusion level and supplementary amino acids (AAs) on digestible energy (DE) and metabolizable energy (ME) values of soybean meal (SBM) fed to growing pigs, determined by difference and regression methods. Sixty pigs were fed 10 diets according to a 5 × 2 factorial arrangement. Two control diets contained 97.34% corn without supplementary AAs or 95.61% corn with supplementary AAs. Eight diets were formulated by replacing corn and AAs in control diets with 8%, 15%, 25% and 31% SBM. There was no difference in DE and ME values of SBM determined by difference method as inclusion level of SBM increased or crystalline AAs were added. No difference was observed in DE and ME values of SBM determined by the two methods in diets without supplementary AAs, but the values determined by the difference method were greater (P < 0.05) than those determined by regression method when crystalline AAs were added in diets. In conclusion, inclusion level and supplementary AAs did not affect DE and ME values of SBM calculated by difference or regression methods. There were differences in DE and ME values of SBM determined by the difference method and the regression method when crystalline AAs were added in diets.

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Section: Introductionmentioning

confidence: 99%

Effects of supplementary amino acids on available energy of soybean meal determined by difference and regression methods fed to growing pigs

Zhao

Shi

et al. 2017

Animal Science Journal

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“…Production of soybeans is expected to continue to meet growing demand for soybean oil for human consumption and biodiesel production, and for soybean meal for animal feeding [1]. Although the primary goal of soybean processing is to produce animal feed protein, 17-20% of the soybean is edible oil [2]. Most soybeans ([97%) are extracted by using direct solvent extraction with the petroleum distillate hexane, achieving approximately 95% oil extraction [3].…”

Section: Introductionmentioning

confidence: 99%

Flaking as a Pretreatment for Enzyme‐Assisted Aqueous Extraction Processing of Soybeans

Moura¹,

Almeida²,

Jung³

et al. 2010

J Americ Oil Chem Soc

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Soybean moisture content (7.2-12.8%) and conditioning temperature (51-79°C) during flaking were evaluated to determine their effects on oil and protein extraction and oil distribution among fractions produced in enzyme-assisted aqueous extraction processing (EAEP). Extractions were performed by using two-stage countercurrent EAEP at a 1:6 solids-to-liquid ratio with 0.5% protease (wt/g extruded flakes) at pH 9.0 and 50°C for 1 h. Oil extraction improved when using soybeans with moisture contents ranging from 8.0 to 12.0% for flaking but was not affected by conditioning temperature. Oil extraction was reduced when moving away from 10% moisture with the lowest values at 7.2 and 12.8% moisture. Free oil extraction increased as soybean moisture content increased from 7.2 to 12.8% although total oil extraction was reduced at 12.8% moisture. Higher (79°C) and lower conditioning temperatures (51°C) improved free oil extraction and reduced cream emulsion formation. Skim oil content was not significantly affected by soybean moisture content and the conditioning temperature, although an undesirable high oil content in the skim was observed at 8% moisture and at 55°C. The cream with a high oil yield was easily demulsified compared with cream containing a low oil yield (95 vs. 76.5% de-emulsification). Due to differences in cream stability, similar oil recoveries (78-80%) were obtained for treatments yielding creams with either low or high oil yields. Mean protein extraction of 95% was achieved for all treatments and was not significantly affected by soybean moisture content at flaking or conditioning temperature.

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“…Only about 2% of the available soy protein is consumed directly by humans in the form of soy products such as tofu, soy burgers, or soymilk and other dairy analogs. The remaining 98% is processed into soybean meal and fed to livestock, largely poultry and swine [3].…”

Section: Introductionmentioning

confidence: 99%

Protein Extraction and Membrane Recovery in Enzyme‐Assisted Aqueous Extraction Processing of Soybeans

Moura

Campbell²,

Almeida

et al. 2010

J Americ Oil Chem Soc

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Enzyme-assisted aqueous extraction processing (EAEP) is an environmentally friendly process in which oil and protein can be simultaneously recovered from soybeans by using water and enzymes. The significant amount of protein-rich effluent (skim) constitutes a challenge to protein recovery. Countercurrent two-stage EAEP at a 1:6 solids-to-liquid ratio, 50°C, pH 9.0, and 120 rpm for 1 h was used to extract oil and protein from dehulled, flaked and extruded soybeans. Different enzyme use strategies were used to produce different skim fractions: 0.5% protease (wt/wt extruded flakes) in both extraction stages; 0.5% protease only in the 2nd extraction stage; and no enzyme in either stage. Dead-end, stirred-cell membrane filtration was evaluated with each skim. About 96, 89, and 66% of the protein were extracted with the three enzyme treatments, respectively. Protein retentate yields of 91, 96, and 99% were obtained for the three enzyme treatments, respectively, by using double membrane filtration (30 kDa/500 Da) of the skims, achieving permeate fluxes up to 1.24 kg/m 2 h at 3.9-4.8 concentration factors (CF) and 0.56 kg/m 2 h at 1.9-2.9 CF for 30 kDa ultrafiltration and 500 Da nanofiltration, respectively. For cross-flow ultrafiltration with the 3-kDa membrane, pH and presence of insoluble protein aggregates significantly affected permeate flux. Maximum permeate flux occurred at high pH and in the presence of protein aggregates, achieving a mean value of 4.1 kg/m 2 h at 1.7 bar transmembrane pressure.

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Economics of Soybean Production, Marketing, and Utilization

Cited by 60 publications

References 1 publication

Effects of supplementary amino acids on available energy of soybean meal determined by difference and regression methods fed to growing pigs

Effects of supplementary amino acids on available energy of soybean meal determined by difference and regression methods fed to growing pigs

Flaking as a Pretreatment for Enzyme‐Assisted Aqueous Extraction Processing of Soybeans

Protein Extraction and Membrane Recovery in Enzyme‐Assisted Aqueous Extraction Processing of Soybeans

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