Soy and Soy-Based Foods: Role in Health and Nutrition

Villares, Ana; García–Lafuente, Ana; Palacios, Irene; Lozano, Miguel; Moro, Carlos; Guillamón, Eva

doi:10.5772/18001

Cited by 2 publications

(4 citation statements)

References 131 publications

(111 reference statements)

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“…Soy foods are widely used in human nutrition and especially in the treatment of obesity, mainly by providing essential high‐quality protein in a concentrated form for specially designed low‐calorie/high‐nutrient meals (Velasquez & Bhathena, 2007; Villares et al ., 2011). The energy available for metabolism from soy food can be calculated by adding values coming from protein, carbohydrate and fat (Table 3) with respect to their digestibility as well as their heat of combustion.…”

Section: Resultsmentioning

confidence: 99%

Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet

Stanojević

Barać

Pešić

et al. 2021

Int J of Food Sci Tech

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Summary Nutritional properties of inulin‐enriched tofu obtained after hydrothermal cooking of soymilk, using chymosin‐pepsin rennet and inulin as a functional ingredient, were assessed. This procedure significantly differs from the traditional one. The residual activity (rTIA) of trypsin inhibitors (TIs) and lectins, content of proteins, carbohydrates, fats and their energy values (EV) were suitable for human nutrition. Inulin‐enriched tofu was characterised with low rTIA (3.08–5.71%) and TIs content of 3.62–18.99%. Content of Kunitz and Bowman‐Birk TIs as well as total TIs content (r = 0.98) in tofu were strongly correlated with tofu protein content. Content of Bowman‐Birk polymeric forms (3.11–5.36%) was higher than Bowman‐Birk monomeric forms (0.51–2.31%) in inulin‐enriched tofu. Low urease activity (0.60–1.78%) indicated that soybean was heated adequately to inactivate TIs. Increasing content of inulin did not increase tofu EV (˜18 kJ per g tofu). The proximate composition of inulin‐enriched tofu, advantageous rTIA and a very low EV qualifies this product for human nutrition.

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Section: Resultsmentioning

confidence: 99%

Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet

Stanojević

Barać

Pešić

et al. 2021

Int J of Food Sci Tech

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“…Lectin (hemagglutinin or agglutinin), a highly specific carbohydrate-binding protein with an important role in biological recognition, can be founded in soybean seed, ~0.2-1% of total protein [171]. Trypsin and protease inhibitors encompass several proteins and peptides, such as the Bowman-Birk protease inhibitor (BBI), the Kunitz trypsin inhibitor (KTI), and lunasin.…”

Section: Soybean Functional Proteinsmentioning

confidence: 99%

“…BBI is a small protein of ~10 kDa, belonging to the serine protease inhibitor family, that mightily interacts with trypsin and/or chymotrypsin and strongly inhibits their enzymatic function [172]. The soybean KTI consists of a protein of ~20 kDa, with a single polypeptide chain cross-linked by two disulfide bridges, which inhibits trypsin and, at a lesser rate, chymotrypsin [171].…”

Section: Soybean Functional Proteinsmentioning

confidence: 99%

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Soybean Functional Proteins and the Synthetic Biology

Florentino¹,

Lima²,

Molinari³

2022

Soybean - Recent Advances in Research and Applications

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Recently, soybean consumption has increased, not only because of its potential for industrial and livestock use but also due to its beneficial effects on human health in the treatment and prevention of various diseases because soy can produce a wide number of functional proteins. Despite the soybean-producing high, elevated, nutritive and functional proteins, it also produces allergenic proteins, harmful secondary metabolites, and carcinogenic elements. So, recombinant protein systems that mimic the structures and functions of the natural proteins supply a single tunable and valuable source of advanced materials. But the availability of the technology to produce synthetic functional proteins is still limited. Therefore, Synthetic Biology is a powerful and promising science field for the development of new devices and systems able to tackle the challenges that exist in conventional studies on the development of functional protein systems. Thus, representing a new disruptive frontier that will allow better use of soybean functional proteins, both for animal and human food and for the pharmaceutical and chemistry industry.

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Soy and Soy-Based Foods: Role in Health and Nutrition

Cited by 2 publications

References 131 publications

Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet

Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet

Soybean Functional Proteins and the Synthetic Biology

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