• Title, Summary, Keyword: Vegetable Protein

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Development of meat analogues using vegetable protein: A review (식물성 단백질을 이용한 육류 유사식품에 대한 고찰)

  • You, Gwang Yeon;Yong, Hae In;Yu, Min Hee;Jeon, Ki Hong
    • Korean Journal of Food Science and Technology
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    • v.52 no.2
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    • pp.167-171
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    • 2020
  • This study investigates the development of meat analogues using vegetable proteins. Over the years, the consumption of meat analogues has increased because of environmental and religious concerns. Vegetable protein sources, especially soy, wheat, and peanuts, are commonly used as meat analogues. However, the texture of vegetable proteins does not resemble that of traditional meat. Thus, a number of studies have been conducted to improve the texture of vegetable protein-based meat analogues. The interest and demand for meat analogues, especially for recently released vegetable protein-based meat analogues, is expected to increase in the near future.

Variation of 7S and 11S Seed Protein Concentrations in Different Food Types of Soybean Seed

  • So, Eun-Heui;Chae, Young-am;Kim, Yong-Ho;Yang, Moo-Hee
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.4
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    • pp.350-354
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    • 1999
  • Soybean varieties derived from Korea are classified into four groups on the basis of their food types such as soybeans for vegetable, sprout, sauce and paste and soybeans with colored seed coat. This study was carried out to know the differences in storage protein concentrations among these four groups. There were differences in storage protein concentrations among four groups. In 7S protein, the $\alpha$'-and $\alpha$-subunit concentrations did not vary among four groups, while a $\beta$-subunit concentration greatly varied. 7S protein concentration was the highest(40.6%) in soybean for sauce and paste and the lowest(37.7%) in soybean for vegetable, while 11S protein concentration was the highest (62.3%) in soybean for vegetable and the lowest (59.4%) in soybean for sauce and paste. In view of the fact that 11S protein has much higher sulfur containing amino acids than 7S protein, it was shown the soybeans for vegetable may have higher nutrition value than other groups.

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The Effect of Animal Protein and Vegetable Protein Diet on Cholesterol Metabolism of Rats (동물성단백(動物性蛋白) 및 식물성단백(植物性蛋白)이 Cholesterol 대사(代謝)에 미치는 영향(影響))

  • Ahn, J.Y.
    • Journal of Nutrition and Health
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    • v.2 no.4
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    • pp.127-134
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    • 1969
  • Total and esterified cholesterol content was determined in the rat administered animal and vegetable proteins for 16 weeks. The cholesterol biosynthetic activity of the liver was also measured in these rats by the $acetate-C^{14}$ incorporation rate. The results obtained were as follows. (1) Serum total cholesterol content was increased by the administration of animal proteins and decreased by that of vegetable proteins. (2) Liver cholesterol content was increased by animal proteins and decreased by at of vegetable proteins. (3) Cholesterol biosynthetic activity of the liver was increased by the animal proteins and decreased by the vegetable proteins.

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Vegetable Value and Productivity of Buckwheat Seedlings (메밀채소의 생산성 및 채소적 가치)

  • Choi, Byung-Han;Park, Keun-Yong;Park, Rae-Kyeong
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.37 no.1
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    • pp.86-92
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    • 1992
  • Green buckwheat seedlings have been used as a pollution free vegetable and medicinal crop for a long time. Some of the reasons are the rapid growth rate, the high protein and rutincontent, and a more favorable ratio of leaf to stem than mature plants. Off-crop season cultivation techniques were developed for growing the young and green buckwheat vegetable of higher quality and yield, and for its increased value-added income. The effects of planting season, seeding rate, seed bed soil fertility and type, and seedling growth period on yield and rutin content were determined for vegetable and medicinal use. The young vegetable yields. in the off season culture ranged from 2.62t/ha to 22.7t /ha. The highest vegetable yield was 22.7t /ha for 25 days old seedlings grown in the polyethylene film tunnel from March 30 to April 25, 1991 where seedling rate was 360kg /ha. Buckwheat vegetable quality and income were dependent upon planting season, seeding rate, growing duration and temperature, and facilities of raising seedlings. Protein content of buck-wheat seedlings was from 21.5% to 17.2%. Rutin content of the vegetable was 53.9~31.7mg /100g for the whole plant in average. The protein and rutin content was significantly varied due to the different environmental conditions including fertility and type of seed bed soil, growing duration, temperature of the green house, and polyethylene film house and tunnel.

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Effect of Different Levels of Vegetable Oil for the Manufacture of Dahi from Skim Milk

  • Munzur, M.M.;Islam, M.N.;Akhter, S.;Islam, M.R.
    • Asian-Australasian Journal of Animal Sciences
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    • v.17 no.7
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    • pp.1019-1025
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    • 2004
  • The experiment was conducted to investigate the feasibility of using vegetable oil and non-fat dry milk (powdered milk) with skim milk for the preparation of dahi. In this experiment, six different types of dahi were prepared from whole milk, skim milk and admixture of non-fat dry milk with different levels of vegetable oil. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their quality. It was observed that the addition of non-fat dry milk and vegetable oil with skim milk improve the physical qualities (smell and taste, body and consistency, color and texture) of prepared dahi samples. Addition of non-fat dry milk and vegetable oil also improve the total solids, fat and protein content of dahi samples. It is concluded that the addition of vegetable oil at a rate of 4 to 6% together with 5% non-fat dry milk gave the best result.

Associations Between Daily Food and Nutrient Intake and Bone Mineral Density in Men Aged 50 Years and Older (50세 이상 남성의 식품 및 영양소 섭취실태와 골밀도와의 관계)

  • Kim, Ji-Myung;Jin, Mi-Ran;Kim, Hye-Won;Chang, Nam-Soo
    • Journal of Nutrition and Health
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    • v.44 no.5
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    • pp.394-405
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    • 2011
  • Osteoporosis is a rising problem, as the older age population is increasing due to prolongation of life. Genetic and environmental factors play key roles in bone metabolism, and diet is also an important factor. We investigated the relationship among factors affecting bone mineral density (BMD), including daily food intake and nutrient intake in men aged >50 years. Seventy-eight men, who visited the health promotion center at one of the university medical centers, were divided into normal and osteopenia groups according to their BMD. The body weight of the normal group was significantly higher than that of the osteopenia group. The osteopenia group showed significantly higher carbohydrate intake and lower calcium and vegetable calcium intake compared to those in the normal group. Lumbar spine BMD was negatively correlated with energy, fat, vitamin B1, and sodium intake in the normal group. Additionally, femoral neck BMD was negatively correlated with total animal protein, energy, protein, fat, phosphorous, iron, animal iron, potassium, vitamin B1, B2, B6, and niacin intake. Lumbar spine BMD was positively correlated with fruit, calcium, vegetable calcium, animal calcium, and vitamin C intake in the osteopenia group. Femoral neck BMD was negatively correlated with meat, dairy product, total animal protein, plant protein, animal protein, vitamin A, and cholesterol intake. A stepwise multiple regression analysis revealed that several dietary factors affected BMD, including energy, fat, vitamin B1, B2, B6, niacin, sodium, protein, iron, animal iron, phosphorous, potassium, and animal protein in the normal group and zinc, calcium, vegetable calcium, animal calcium, vitamin C, fruit, protein, animal protein, meat, dairy product, carbohydrates, cholesterol, vegetables, mushrooms, and seasonings in the osteopenia group. These results indicate that adequate nutrient intake plays an important role maintaining optimum bone health in middle aged men.

DETECTION OF SOY, PEA AND WHEAT PROTEINS IN MILK POWDER BY NIRS

  • Cattaneo, Tiziana M.P.;Maraboli, Adele;Barzaghi, Stefania;Giangiacomo, Roberto
    • Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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    • pp.1156-1156
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    • 2001
  • This work aimed to prove the feasibility of NIR spectroscopy to detect vegetable protein isolates (soy, pea and wheat) in milk powder. Two hundred and thirty-nine samples of genuine and adulterated milk powder (NIZO, Ede, NL) were analysed by NIRS using an InfraAlyzer 500 (Bran+Luebbe). NIR spectra were collected at room temperature, and data were processed by using Sesame Software (Bran+Luebbe). Separated calibrations for each non-milk protein added, in the range of 0-5%, were calculated. NIR data were processed by using Sesame Software (Bran+Luebbe). Prediction and validation were made by using a set of samples not included into the calibration set. The best calibrations were obtained by the PLSR. The type of data pre-treatment (normalisation, 1$\^$st/ derivative, etc..) was chosen to optimize the calibration parameters. NIRS technique was able to predict with good accuracy the percentage of each vegetable protein added to milk powder (soy: R$^2$ 0.994, SEE 0.193, SEcv 0.301, RMSEPall 0.148; pea: R$^2$ 0.997, SEE 0.1498, SEcv 0.207, RMSEPall 0.148, wheat: R$^2$ 0.997, SEE 0.1418, SEcv 0.335, RMSEPall 0.149). Prediction results were compared to those obtained using other two techniques: capillary electrophoresis and competitive ELISA. On the basis of the known true values of non-vegetable protein contents, the NIRS was able to determine more accurately than the other two techniques the percentage of adulteration in the analysed samples.

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Quality Evaluation of Low-fat Pork Loaf Containing Silkworm Powder and Vegetable Worm (Paecilomyces japonica) During Cold Storage

  • Jang, Ae-Ra;Jin, Sang-Keun;Jo, Cheo-Run;Lee, Moo-Ha;Kim, Il-Suk
    • Food Science and Biotechnology
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    • v.17 no.4
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    • pp.799-804
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    • 2008
  • This study was performed to determine physicochemical and sensory quality of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica). Total 2% of fat replacer (soy protein isolate:maltodextrin:$\kappa$-carrageenan:water=1:0.5:0.5:10, w/v) was added. The loaf was separated into CTL (control), T1 (0.2% silkworm powder), T2 (0.2% vegetable worm), T3 (0.4% silkworm powder), T4 (0.4% vegetable worm), T5 (0.1% silkworm powder+0.1% vegetable worm), and T6 (0.2% silkworm powder+0.2% vegetable worm). Pork loaf of T3 showed the highest pH value and cooking loss of pork loaves containing silkworm and vegetable worm was higher than control at day 5. 2-Thiobarbituric acid reactive substances of T2 and T5 showed significantly lower values than control and those additives may reduce lipid oxidation of meat. Overall acceptability was not adversely influenced by silkworm powder and vegetable worm at day 0 and 5. These results indicated that those silkworm powder and vegetable worm could be utilized for pork product industry.

A study of Digestion and Absorption Rates of Nutients in Korean Diets on Human Subjects (한국식이(韓國食餌)의 소화흡수(消化吸收)에 대(對)한 연구(硏究))

  • Ju, Jin-Soon;Hwang, Woo-Ik;Rim, Keun-Choll
    • Journal of Nutrition and Health
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    • v.1 no.2
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    • pp.61-85
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    • 1968
  • The experiment was carried out on eight healthy male subjects of 19-22 years old and they were maintained The experiment was carried out on eight healthy male subjects of 19-22 years old and they were maintained under the rice diet, the general mixed diet and the high animal protein diet for 7 days of each experimental period, respectively. The composition of each diet was indicated in Table 3. The allowance' of each nutrient per head per day in each diet were as follows. a) In the rice diet; protein:139.5 g (animal source:64.6 g, vegetable source:74.9 g), fat:25.3 g (animal source:11.3 g, vegetable source:14.0 g), carbohydrate: 644.0 g, calcium:982.3 mg, phosphorus: 2369.2mg, thiamine:2.1 mg, riboflavin: 1.6 mg, and 3211 Cal. b) In the general mixed diet; protein: 97.4g (animal source: 10.5 g, vegetable source: 86.9 g), fat:40.3 g (animal source:7.1 g, vegetable source:33.2 g), carbohydrate:620.7 g, calcium:887.1m g, phosphorus:2200.8m g, thiamine: 1.8m g, riboflavin:1.9m g, and 3158 Cal. c) In the high animal protein diet; protein: 135.6 g (animal source:68.8 g, vegetable source:66.8 g), fat:32.5g (animal source:17.9 g, vegetable source:14.6 g), carbohydrate:930.9 g, calcium: 626.0 mg, phosphorus: 1998.9 mg, thiamine: 1.5 mg, riboflavin: 1.5 mg, and 3194 Cal. The absorption rates of protein, fat, carbohydrate, calcium, phospherus, thiamine and riboflavin in each diet were observed. The results obtained were summarized as follows: 1. The absorption rates of protein and fat in the rice diet were 88.t % and 71.3.%. 2. The absorption rates of protein and fat in the general mixed diet were 83.4% and 86.4%. 3. The absorption rates of protein and fat in the high animal protein diet were 86.8% and 82.4%. 4. The nitrogen balances in the rice, the general mixed and the high animal protein diet groups were +5.7g, +2.3g and +4.0g respectively. 5. The absorption rates of carbohydrate in each diet were all above 95 % and so seemed to be almost completely absorbed except the cellulose in the diets. 6. The calory utilization rates in each diet were all above 93 %. 7. The minimum absorption rates of protein, fat and calory were 83.8%, 63.3%, and 89.7% in the rice diet, 80.0%, 80.9% and 85.9%, in the general mixed diet and 83.6%, 75.7% and. 89.3 % in the high animal protein diet respectively. Therefore, it is assumed that these data might be significant in practical use. 8. The protein absorption rates of the rice diet (88.1 %) was better than that of the general mixed diet (83.4 %). 9. The fat absorption rates of the general mixed diet and the high animal protein diet (86.4% and 82.4%) were signficantly better than that of the rice diet (71.3%). 10. The calcium absorption rates of each diet, rice diet, the general mixed diet and the high animal protein diet were 41.6%, 36.0%, and 27.7%, respectively. 11. The phosphorus absorption rates of each diet were 51.4%, 56.0% and 52.3%, respectively.12. The phosphorus absorption rate seemed better than that of calcium. 13. The thiamine absorption rates of each diet seemed 27.0 %, 42.9 % and 29.5 %, respectively. 14. The riboflavin absorption rates of each diet seemed above 30.6%, 27.1%, and 39.3% respectively. 15. The excretion amounts of thiamine or riboflavin were much more than the amounts ingested of the both vitamins. Therefore, the certain amount of both vitamins seemed to synthesize in the intestine.

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Determination of Nutritious Calcium in Some Vegetables

  • Ishii, Yuuko;Takiyama, Kazuyoshi
    • Analytical Science and Technology
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    • v.8 no.4
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    • pp.855-858
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    • 1995
  • Vegetables contain more or less calcium. By the traditional method the total calcium in the vegetable was analyzed. A part or calcium in the vegetable is fixed as calcium oxalate and the calcium does not utilize for nutrition. In this investigation the free calcium was determined by extraction in boiling water, the combined calcium with oxalic acid was determined by extraction in 0.1 M hydrochloric aci and the other calcium combined with protein, amino acid etc. was estimated. The amount of calcium obtained from the difference between the total calcium and calcium exmtaining in calcium oxalate was estimated to be nutritious.

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