Varietal differences of carbohydrates in defatted soybean flour and soy protein isolate by-products

Bainy, Eduarda Molardi; Tosh, Susan M.; Corredig, Milena; Poysa, Vaino; Woodrow, Lorna

doi:10.1016/j.carbpol.2007.10.008

Cited by 57 publications

(44 citation statements)

References 13 publications

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“…Kim, Kim, and Hwang (2003) pointed out that soybean seed is a rich source of oligosaccharides, namely raffinose (a trisaccharide containing galactose linked a-(1-6) to the glucose unit of sucrose) and starchyose (a tetrasaccharide containing a galactose linked a-(1-6) to the terminal galactose unit of raffinose). Sucrose has been confirmed to be another important oligosaccharide fraction in soybean (Bainy, Tosh, Corredig, Poysa, & Woodrow, 2008). Though soy sauce lees are the byproducts of soy processing, the monosaccharide composition of SSLO is completely different from the soybean oligosaccharides.…”

Section: Monosaccharide Composition Of Sslomentioning

confidence: 98%

Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria

Yang¹,

Prasad²,

Xie³

et al. 2011

Food Chemistry

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Section: Monosaccharide Composition Of Sslomentioning

confidence: 98%

Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria

Yang¹,

Prasad²,

Xie³

et al. 2011

Food Chemistry

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“…Hunt et al have shown that the curing ability of soy flour is different from that of concentrate in some cases [16]. In addition, PAE is known to react with carbohydrates that contain carboxylic acid functionality [17] and the carbohydrate fraction of soy flour does contain some carboxylic acids [18,19].…”

Section: Introductionmentioning

confidence: 99%

Soy flour dispersibility and performance as wood adhesive

Frihart

Satori

2013

Journal of Adhesion Science and Technology

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Soy flour adhesives using polyamidoamine-epichlorohydrin (PAE) resin as the curing agent are being used commercially to make bonded wood products. The original studies on the soy-PAE adhesives used purified soy protein isolate, but the much lower cost soy flour is now used commercially. We examined the performance of commercially available soy flours that have their proteins either mainly in their native (90 protein dispersibility index (PDI)) or denatured (70 and 20 PDI) states. We expected that the more native state soy proteins with their better dispersibility would provide better adhesion to wood surfaces and enhanced reaction with PAE resin. Small-scale wood bonding tests showed that neither of these effects was observed without and with a low level of PAE. In these tests, the solids content of the soy formulations had a large influence on adhesive viscosity but little influence on bond strength. Additionally, little difference was observed in any of the adhesive or viscosity properties between the soy flours having either a 0.152 or 0.075 mm (100 or 200 mesh) particle size.

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“…A concentração de ácidos urônicos em FAO e FAM antes da hidrólise (17,1 mg g -1 ), determinados na fração péctica por Seibel & Beléia (2008), foi maior do que as relatadas por Bainy et al (2008), que encontraram entre 8,18 a 14,01 mg g -1 de ácidos urônicos em fibras obtidas de 12 variedades de soja. Huisman et al (1998) comentaram que 90% dos ácidos urônicos da farinha de soja estão na fração insolúvel, o que pode ser indicação da complexidade ou diversidade das moléculas pécticas na parede celular.…”

Section: Methodsunclassified

Hidrólise enzimática de fibras de cotilédones de soja e caracterização das frações sólidas e solúveis

Seibel

Beléia

2009

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi determinar as melhores condições de hidrólise enzimática de fibras alimentares de cotilédones de soja, original (FAO) e micronizada (FAM), e caracterizar os hidrolisados sólidos e solúveis. As amostras foram hidrolisadas com carboidrase (200 µL g -1 , durante 12 horas, a 30 o C) ou com protease (150 µL g -1 , durante 5 horas, a 55 o C). A fração sólida das amostras tratadas com carboidrase teve redução de 73% dos carboidratos e de 50% dos ácidos urônicos iniciais; houve aumento da concentração de proteínas e aumento da solubilidade e volume de intumescimento comparado com o material não hidrolisado. Proteínas de reserva da soja -beta-conglicinina e glicinina -foram extraídas das fibras alimentares não hidrolisadas e identificadas por eletroforese. A protease solubilizou 54% do total de proteínas das amostras e formou peptídeos com peso molecular menor que 10 KDa e uma banda de peso molecular próximo aos 25 KDa, provavelmente glicoproteína de parede celular, e deixou uma fração sólida com 76% de fibras alimentares totais. A microscopia eletrônica de varredura mostrou alterações físicas para a FAO hidrolisada com protease, com superfície mais porosa do que a FAM. O tratamento enzimático foi efetivo em alterar a composição química e estrutural das fibras, dando novas perspectivas para aplicações tecnológicas.Termos para indexação: Glycine max, carboidrase, eletroforese, fibra alimentar, protease. Enzymatic hydrolyses of fibers from soy cotyledons and characterization of solid and soluble fractionsAbstract -The objective of this work was to determine the best enzymatic hydrolysis conditions for dietary fiber from soybean cotyledons, original (ODF) and milled (MDF), and to characterize the solid and soluble hydrolytes. The samples were hydrolyzed with carbohydrase (200 µL g -1 for 12 hours, at 30 o C) or protease (150 µL g -1 for 5 hours, at 55 o C). The solid fraction of the samples treated with carbohydrase had a reduction of 73% for the carbohydrates and of 50% for the uronic acids of the initial material; there was an increase in protein concentration and in solubility and swelling volume in comparison to the nonhydrolyzed material. Soybean storage proteins -beta-conglycinin and glycinin -were extracted from nonhydrolyzed dietary fiber and identified by electrophoresis. Protease solubilized 54% of the sample's total protein content, formed peptides with molecular weight lower than 10 KDa, a band with molecular weight of 25 KDa probably cell-wall glycoprotein, and left a solid fraction with 76% total dietary fiber. Scanning electron microscopy showed physical alterations for ODF hydrolyzed with protease, with more superficial pores than MDF. The enzymatic treatment was effective in altering the chemical and structural composition of the fibers, resulting in new perspectives for technological applications.

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Varietal differences of carbohydrates in defatted soybean flour and soy protein isolate by-products

Cited by 57 publications

References 13 publications

Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria

Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria

Soy flour dispersibility and performance as wood adhesive

Hidrólise enzimática de fibras de cotilédones de soja e caracterização das frações sólidas e solúveis

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