Influence of physical and chemical factors on soybean protein solubility

Cǎpriţǎ, Adrian; Căpriţă, Rodica

doi:10.1016/j.jbiotec.2010.09.002

Cited by 6 publications

(8 citation statements)

References 1 publication

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“…The main antinutritional factors measured in soy products are the protease inhibitors (Caprita, Caprita, Ilia, Cretescu, & Simulescu, ; Krogdahl, Lea, & Olli, ). The soy protein concentrate production method generally lowers antiprotease effects (Anderson & Wolf, ; Lalles, ).…”

Section: Discussionmentioning

confidence: 99%

“…The denaturation of the protein and reduction in amino acid availability by cross‐linking, racemization, degradation, and formation of complexes with sugar may result in loss of digestibility (R. Caprita & Caprita, ). Therefore, when attempting to estimate protein quality, one of the first factors that must be evaluated is its digestibility (Caprita et al, ). Prolamin proteins are a large family of plant proteins and contain among them poor quality proteins that are soluble in ethanol/water (Larson & Hoffman, ).…”

Section: Discussionmentioning

confidence: 99%

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Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

2018

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The nutritional quality of food transcends the availability of nutrients in food to being utilizable by the consumer. In this study, a complementary diet for infants was formulated with quality protein maize, soybean protein concentrate, and cassava starch. The formulated diet was extruded and the effect of extrusion on some antinutritional factors and in vitro protein and starch digestibilities of the meals were assessed. The amino acid profile of the samples was determined while other protein quality indices were calculated. The essential amino acid index of the formulated meal ranged from 87.3 in tryptophan to 133.7 in tyrosine-phenylalanine. Protein efficiency ratio of the formulated meal ranged from 1.20 to 2.45. The calculated biological value ranged from 92.57 to 95.20%.Extrusion cooking significantly improved the in vitro protein and starch digestibilities and significantly reduced some antinutritional factors of the formulated meals. Practical applicationsAdequate nutrition during infancy and early childhood is fundamental to the development of each child's full human potential. It is well recognized that the period from birth to 2 years of age is a "critical window" for the promotion of optimal growth, health, and behavioral development. Longitudinal studies have consistently shown that this is the peak age for growth faltering and common childhood illnesses. Nigeria is well endowed with adequate food supplies, however, more than one third of the children under the age of 5 are malnourished and of all deaths of children lower than 5 years of age are directly or indirectly attributable to malnutrition hence the reason for carrying out this study. Foods with balanced amino acid profile can be obtained by mixing legumes and cereal grains. Extrusion cooking utilizes the high temperature short time phenomenon which is effective for the improvement of the biological value of food. K E Y W O R D S amino acid profile, antinutritional factors, complementary diet, essential amino acid, extrusion cooking, in vitro protein digestibility, in vitro starch digestibility, protein quality, quality protein maize, soybean protein concentrate

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

2018

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“…Apparent viscosity of non‐starch polysaccharides depends on ionically charged groups, molecular weight, concentration of dietary fiber, surrounding structures, and pH . The low viscosity recorded for the composites containing grape pomace despite the increase in soluble dietary fiber after extrusion cooking could be as a result of breakdown of high molecular weight polysaccharides to low molecular weight in the soluble fractions which are less viscous.…”

Section: Resultsmentioning

confidence: 99%

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

Oladiran

Emmambux

2018

Starch Stärke

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Cassava‐soy composite is extruded with grape pomace at 0, 10, and 20% addition levels. Some nutritional, functional, rheological properties, total phenolic content, and antioxidant activity of the extruded products are analyzed. Kinetics of starch digestibility show that extrusion cooking leads to a significant (p < 0.05) increase in the rate of starch digested but the addition of grape pomace lowers the rate of starch digestibility and estimated glycemic index. The water absorption capacity of composites decreases while the solubility index increases with increasing addition of grape pomace. FTIR spectra show an increase in β‐sheet formation as the addition of grape pomace increases. The composite with 20% grape pomace has the lowest viscosity and all composites exhibit a shear thinning behavior. Extrusion cooking probably leads to depolymerization of dietary fiber and redistribution of insoluble dietary fiber to soluble dietary fiber ratio. The total phenolic content and antioxidant activity of the cassava‐soy composite are significantly (p < 0.05) increased with the addition of grape pomace. The results indicate that grape pomace can be added to starch‐rich foods with extrusion cooking to produce instant products with potential health promoting properties.

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“…Modification of soy protein products by chemical, mechanical, and biological methods can improve the nutritive value to fish [15]. These processes can be used to remove fiber and other anti-nutrients and fractions of low nutritive value to produce high-protein soy concentrates (SPC) [16][17][18][19]. Fermentation of soy products can also result in improved nutrient profiles by removing non-nutritive (e.g., oligosaccharides) or anti-nutritive (e.g., trypsin inhibitor and phytic acid) components [15,[20][21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Soy Protein Source on Effluent Water Quality and Growth Performance of Rainbow Trout Reared in a Serial Reuse Water System

Welker,

Overturf

2023

Animals

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Juvenile rainbow trout (125 ± 0.8 g) were fed a fishmeal control diet (C), a high soy protein concentrate diet (SP), a high soybean meal diet (HiS), or a diet with high levels of fermented soy protein concentrate (fSP) for 12 weeks in a tank system capable of receiving 1st and 3rd use water from a serial-reuse production hatchery. Water quality was generally lower in 3rd use compared to 1st use water and after passing through tanks (inflow vs. outflow). Total dissolved solids were significantly higher (p = 0.003) for 3rd use compared to 1st use water, and values were also higher (p < 0.001) for the fSP diet. Turbidity and ammonia were highest in tanks for trout fed the HiS and fSP and SP and fSP diets, respectively, but were characterized by high variation, which likely prevented the detection of significant differences. Weight gain (p < 0.001) and survival (p = 0.008) were significantly lower for trout in 3rd use compared to 1st use water. Trout fed the HiS diet were generally in poorer physiological condition with lower body fat stores (p = 0.05) and lower growth rate (p < 0.001) and survival (p = 0.05) compared to the other diets, which were similar. The expression of several stress-associated genes (FK506, DIO2, REGPS, Cyp1a, G6PH, GADD45a, and IRF-1) in the liver and gill showed that diet and water source affected their regulation. Replacement of FM by SP providing 50% of dietary protein promotes acceptable growth performance compared to an FM diet and was superior to HiS. The impacts of soy protein concentrate on water quality under commercial production conditions, however, require further study.

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Influence of physical and chemical factors on soybean protein solubility

Cited by 6 publications

References 1 publication

Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

Effect of Dietary Soy Protein Source on Effluent Water Quality and Growth Performance of Rainbow Trout Reared in a Serial Reuse Water System

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