ISOLATION and CHARACTERIZATION of PECTINACEOUS SUBSTANCES FROM SOYBEAN BYPRODUCTS

Crandall, Philip G.; McCAIN, Anna M.

doi:10.1111/j.1745-4549.2000.tb00428.x

Cited by 7 publications

(6 citation statements)

References 16 publications

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“…Pectinaceous substances from soy hulls soaked at pH 2.4 followed by extraction at pH 1.8 and 90 • C contained 7.9% protein. 20 To limit the amount of pectin and other anionic polysaccharides that could complex with SBP and BBI, endogenous pH 6.4 was selected.…”

Section: Results and Discussion Nitrogen Extractability Of Soy Hullsmentioning

confidence: 99%

Processing of soybean hulls to enhance the distribution and extraction of value‐added proteins

Sessa

2003

J Sci Food Agric

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Soybean hulls contain peroxidase (SBP) and Bowman-Birk type protease inhibitor (BBI). SBP is used in the European bread-baking industry, and BBI isolated from dehulled, defatted soy flour possesses cancer-preventive and anticarcinogenic properties. Because hulls possess a low percentage of nitrogen, with fibre and other carbohydrates being the major components, our objective was to determine whether air classification of milled hulls could be used to fractionate and enrich these value-added proteins. Hulls were pin milled three times at 18 000 rpm, followed by air classification to yield fractions with particle size distributions ranging from <15 to >30 µm. The finely ground fractions with particle sizes ranging from <15 to 18 µm were enriched with nitrogen and lipid when compared with the more coarsely ground fractions. Yields of extractable nitrogenous components from aqueous extracts were quantified at a variety of pHs, homogenisation speeds and times. BBI and SBP were confirmed by polyacrylamide gel electrophoresis with known standards. Based on assays for SBP and BBI activities, BBI, though concentrated in the finer fractions, also appeared in the highest-mass, coarsest fraction, whereas SBP resided mainly in the coarsest fraction. Dry milling and air classification of soybean hulls proved beneficial to distribute SBP into a product stream that facilitates its isolation and purification.

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Section: Results and Discussion Nitrogen Extractability Of Soy Hullsmentioning

confidence: 99%

Processing of soybean hulls to enhance the distribution and extraction of value‐added proteins

Sessa

2003

J Sci Food Agric

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“…Two pectins, HMP (high methoxy pectin) and SBP (sugar beet pectin), were kindly obtained from Tic Gums (Belcamp, MD, USA) and Herbstreith & Fox (Elmsford, N.Y., USA), respectively. Soy pectin (SOY) was prepared according to Crandall & McCain [16].…”

Section: Chemicals and Materialsmentioning

confidence: 99%

Fermentation Patterns of Various Pectin Sources by Human Fecal Microbiota

Min¹,

Koo²,

Park³

et al. 2015

FNS

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High Methoxy Pectin (HMP), Sugar Beet Pectin (SBP), Soy Pectin (SOY), and Fructooligosaccharide (FOS, as a positive control) were used to determine fermentation properties considering applicability as functional foods, particularly related to colon health. Certain beneficial effects of carbohydrates in humans can be postulated as being due to microorganisms and metabolites (short-chain fatty acids (SCFAs)). Fecal samples were collected and incubated anaerobically with HMP, SBP, SOY, and FOS at 37˚C. The average degree of polymerization (DP) of HMP, SBP, and SOY was 492, 3729, and 1510, respectively. Degree of pectin methylation of each sample was 76.0% (HMP), 21.2% (SBP), and 22.8% (SOY). Total SCFAs in SOY showed the highest value compared to other samples, especially having the highest concentration of propionic acid (P < 0.05). While fermentation with FOS showed higher butyrate production, the total SCFAs with SOY, HMP, and SBP were significantly higher than FOS over 30 h (P < 0.05). From the denaturing gradient gel electrophoresis (DGGE) analysis, changes of microbiota composition were found. In conclusion, pectin samples, especially soy pectin, stimulated production of total SCFAs and composition of human fecal microbiota was modulated. Therefore, pectin samples may alter the composition of fecal microbiota and improve the colonic health.

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“…Soy hull has a great potential to be used as a functional food ingredient due to its high content of dietary fiber including cellulose and pectin (59.9e72.2% insoluble fiber and 3.9e12.7% soluble fiber) (Cole et al, 1999;Monsoor, 2005). However, large amounts of soy hulls are currently either underutilized or discarded as an agricultural waste, causing considerable waste disposal costs and possible environmental issues (Alemdar & Sain, 2008;Crandall & McCain, 2000). Conversely, several soy by-products generated from soybean oil production, such as soy protein isolates, concentrates, grits, and textured, have been extensively used in processed foods as an emulsifier, extender, and binder (Jiang & Xiong, 2013;Lusas & Riaz, 1995).…”

Section: Introductionmentioning

confidence: 99%

Efficacy of pectin and insoluble fiber extracted from soy hulls as a functional non-meat ingredient

Kim

Lee

Kim

2015

LWT - Food Science and Technology

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ISOLATION and CHARACTERIZATION of PECTINACEOUS SUBSTANCES FROM SOYBEAN BYPRODUCTS

Cited by 7 publications

References 16 publications

Processing of soybean hulls to enhance the distribution and extraction of value‐added proteins

Processing of soybean hulls to enhance the distribution and extraction of value‐added proteins

Fermentation Patterns of Various Pectin Sources by Human Fecal Microbiota

Efficacy of pectin and insoluble fiber extracted from soy hulls as a functional non-meat ingredient

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