• Journal of Applied Biological Chemistry
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• v.51 no.3
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• pp.88-94
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• 2008

Three different protein extraction methods-phenol extraction, trichloroacetic acid (TCA) precipitation, and desalting/TCA precipitation-were compared to determine the optimal reproducible high resolution 2-dimensional (2-D) electrophoresis for each chungkugjang, doenjang, and kochujang samples. The soluble proteins from Chungkugjang extracted by phenol were separated with high reproducibility and resolution, and gained 1.75- to 3-fold more protein spots on 2-D gel than those from the other methods. On the contrary, the extracted proteins from doenjang and kochujang treated by desalting/TCA precipitation method showed about 1.5- to 3.3-fold more protein spots on 2-D gel. Using the established methods, the changes in the protein profiles of the fermented soy foods were monitored during the fermentation period by 2-DE. One of the major proteins in soy, $\beta$-conglycinin $\alpha$-subuint, and some proteins with unknown functions were localized on 2-D gel as the protease-resistant proteins throughout the fermentation period of doenjang. Changes in the protein profile monitored by the established methods can provide basic information on unfolding the mechanisms of the generation of biofunctional activity in the fermented soy foods.

• Food Science and Preservation
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• v.30 no.5
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• pp.875-884
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• 2023

In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190℃ and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.

• Food Science and Preservation
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• v.31 no.4
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• pp.518-526
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• 2024

This study analyzed the quality of texturized vegetable protein (TVP) made from defatted soy flour combined with flour or starch from rice sources. The base raw material formulation consisted of 50% soybean protein, 30% gluten, and 20% rice flour and rice starch. A cooling die-equipped extruder was used with a barrel temperature of 190℃ and screw rotation speed of 250 rpm. The hardness and cutting strength of the extruded TVP were found to be higher for white rice than for glutinous rice and higher for flour than for starch. Gumminess and chewiness were similar across rice types, but higher for flour than for starch. White rice TVP had a lower water absorption capacity than glutinous rice TVP. Turbidity was lowest for white rice flour and highest for corn starch. Using rice flour instead of starch in TVP production can simplify processing and contribute to promoting the consumption of rice.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.5
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• pp.775-783
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• 2007

To elucidate the efficacy of different soy protein sources on piglet's performance, a total of 280 weaned piglets ($Duroc{\times}Yorkshire{\times}Landrace$, $23{\pm}3$ d of age, $5.86{\pm}0.45$ kg initial BW) were allotted to 5 treatment diets comprising soybean meal (SBM), soy protein concentrate (SPC), Hamlet protein (HP300), fungal (Aspergillus oryzae) fermented soy protein (FSP-A), and fungal plus bacterial (A. oryzae+Bacillus subtilis) fermented soy protein (FSP-B), respectively. Experimental diets for feeding trial were formulated to contain each soy protein sources at 8% level to corn-whey powder basal diet. There were 14 pigs per pen and 4 pens per treatment. Experimental diets were fed from 0 to 14 d after weaning and then a common commercial diet was fed from 15 to 35 d. Also for ileal digestibility studies, 18 pigs were assigned to 6 dietary treatments as N-free, SBM, SPC, HP300, FSP-A and FSP-B with T-canulation at distal ileum for 6 days. At $14^{th}$ d of experimental feeding, the ADG was significantly higher (p<0.05) in SPC fed diet as compared with others. Similar trend was noticed during the 15-35 d and overall study (0-35 d). All the processed soy protein sources tested in this experiment improved (p<0.05) growth than SBM during overall study. The nutrient digestibility of GE, DM, CP and Ca showed lower (p<0.05) values in SBM and FSP-A fed groups than SPC and FSP-B treatments. The apparent ileal digestibility of TEAA, non-TEAA and TAA showed lower (p<0.05) in SBM treatments compared with other soy protein sources. The true ileal digestibility of TEAA, non-TEAA and TAA were lower (p<0.05) in SBM fed group than SPC and HP300 treatments, and lower than FSP treatments though they didn't achieve significant difference (p>0.05). Villous height and crypt depth was not affected by dietary treatments. In conclusion, the growth and digestibility of nutrients in weaned pigs fed SPC was superior to others. Also FSP-A and FSP-B showed improved performance than those fed SBM.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.757-763
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• 1999

Based on the previous studies, R. stolonifer was selected for the model system of Korean soy sauce preparation process, using the fermented soybean. The system of meju fermentation was refined; the optimal conditions of temperature and relative humidity were $25^{\circ}C$ and 90%, respectively. The optimal temperature for soy sauce fermentation was evaluated to the $25^{\circ}C$ and, in the latter half of the fermentation, some aeration was observed to positively affect the sensory evaluation of soy sauce. In the sensory evaluation, the soy sauce fermented with B. subtilis and A. sojae was showed to be better than one fermented with R. stolonifer. Conditions of the pasteurization and ultrafiltration process were also established for industrialization of the soy sauce. Finally, the standard systems using the soybean fermented was, by the industrial scales, proposed for Korean traditional soy sauces.

• Current Research on Agriculture and Life Sciences
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• v.32 no.1
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• pp.34-42
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• 2014

Soy and fermented soy are popular and recognized as a health food among Koreans. Since soy proteins are known to be protease resistant, even to pepsin and pancreatin, it is hypothesized that soy proteins may interact with the intestinal tract and trigger certain physiological reactions. To test this hypothesis, mice were fed diets supplemented with soy, Chunkukjang, or casein. The differentially expressed proteins were analyzed using 2-D gels and identified by peptide mass fingerprinting using mass spectrometry. The majority of the differentially expressed proteins could be functionally grouped into metabolic enzymes and calcium-binding proteins. The differential protein expression by the soy-fed groups was also verified based on a representative protein, tropomyosin, using a Western blotting analysis. In addition, the soy-fed groups exhibited a taller villi structure. Therefore, this study suggests that soy proteins can be an effective nutrient and physiological stimulant for the intestines.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.784-787
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• 1997

Enzymatically hydrolyzed soy sauce(eHSS) was prepared by the treatment of defatted soy flake using two types of proteases, followed by maillard reaction and formulation with some ingredients. The eHSS was mixed with fermented soy sauce(FSS) to make enzymatically hydrolyzed mixed soy sauce(eHMSS). The properties and sensory characteristics were evaluated and compared with commercially available soy sauces. The control of salt and total nitrogen contents in eHSS and eHMSS was easy, and the production of soy sauce of low salt and high protein was possible. However, the free amino acid content of eHSS was lower than FSS. due to lower degree of hydrolysis. In sensory evaluation, the eHSS have no loss taste and overall acceptance than FSS. Consequently, the eHSS and eHMSS have the potential for use with FSS to produce high quality soy sauce of low salt and high protein contents.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.658-666
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• 2004

In order to develop and commercialize high quality frozen soy yogurt, the effects of industrial proteases and commercial mixed cultures were examined on the functional properties and the sensory attributes of frozen soy yogurt. For quality improvement, soy protein isolates were primarily hydrolyzed by either Flavourzyme or Neurtrase, industrial Proteases, to reduce the beany flavor and increase the functional properties of the protein. The viable cell count of lactic acid bacteria was higher in the soy protein hydrolysates than whenuntreated. ABT-5 (L. acidophilus, Bifidobacterium lactis, and S. thermophilus) resulted in higher acid tolerance, bile acid tolerance and melt-down percent values than those with YC-X11 (Lactobacillus bulgaricus and Streptococci thermophilus). The overrun of frozen soy yogurt was improved by both Flavourzyme $(193.3\%)$ and Neurtrase $(156.7\%)$ treatments. With regard to thesensory characteristics, Flavourzyme improved the beany flavor, astringency taste, mouth feel and overall quality of frozen soy yogurts fermented with ABT-5. Further studies onproduct formulation will be needed to commercialize the frozen soy yogurt for the market.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.8
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• pp.1167-1173
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• 2009

This study was conducted to evaluate the effects of providing fermented soy protein to weaned pigs on nitrogen balance and apparent fecal and apparent ileal digestibility (AID) of AA. Four weaned ((Yorkshire${\times}$Landrace)${\times}$Duroc) barrows (BW = 6.58${\pm}$0.98 kg), surgically fitted with a simple T-cannula approximately 15 cm prior to the ileo-cecal junction, were fed four diets according to 4${\times}$4 Latin square design. Diets were a basal diet supplemented with one of the following: 3% SDPP (spray dried plasma protein), 5% RBP (soy protein fermented by Lactobacillus spp.), 5% PSP (soy protein fermented by Aspergillus oryzae and Bacillus subtilis), and 2.5% RPP (2.5% RBP+2.5% PSP). No differences were observed in DM and N intakes among treatments. However, the level of urine excretion was greater in the RPP group than in the PSP group. Additionally, fecal DM excretion, fecal N concentration and fecal N excretion were increased in the RBP, PSP and RPP groups when compared with the SDPP group (p<0.05). Furthermore, total excretion was increased in the RPP group when compared with the PSP group (p<0.05). In addition, N absorption and the N absorption ratio were higher in the SDPP group than in the RPP group (p<0.05). Moreover, the DM and N digestibilities were lower in the RBP, PSP and RPP groups than in the SDPP group (p<0.05), and the ash and energy digestibilities were higher in the SDPP and RBP groups than in the PSP and RPP groups (p<0.05). However, no significant differences were observed in the DM, N, Ash, Ca, P or ileal digestibilities among treatments, although the energy digestibility was higher in the SDPP group than the RBP group (p<0.05). In addition, the apparent ileal digestibilities of essential amino acids (Arg, His, Iso, Leu, Lys, Phe, Thr, and Val) were significantly higher in the SDPP group than in the other groups (p<0.05), and the levels of Ala, Cys, Glu and Try were greater in the SDPP treatment group than the RBP, PSP and RPP groups (p<0.05). Additionally, the levels of Asp, Gly and Ser were higher in the SDPP group than the PSP and RPP groups, and the level of Pro was higher in the SDPP group than the RPP group (p<0.05). Finally, total non-essential amino acid and total amino acid digestibility were higher in the SDPP group than in the other treatments (p<0.05). Taken together, the results of this study indicate that animal protein is more bioavailable than plant protein. However, the N absorption ratio and ileal digestibility were found to be similar in the SDPP and RBP groups.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.73-80
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• 1999

This study was carried out to investigate the effects of enzyme treatments on the functional properties of soy protein isolate (SPI) and to examine the quality attributes of soy yogurt prepared by different enzyme treatments, sweeteners and starter cultures. Enzyme treatment increased the solubility and emulsifying capacity of soy proteins, but decreased the emulsifying stability; the enzymatic activity of ${\alpha}$-chymotrypsin was higher than that of trypsin. Enzyme treatments decreased the pH of soy yogurts prepared by both culture methods, the culture of L. bulgaricus and S. thermophilus and the culture of L. bulgaricus and K. fragilis, but increased the titratable acidity, total numbers of lactic acid bacteria and yeast. Trypsin was more effective than ${\alpha}$-chymotrypsin in decreasing pH and increasing titratable acidity and total numbers of lactic acid bacteria and yeast. Fructose decreased the pH of soy yogurts more than sucrose in the culture of L. bulgaricus and S. thermophilus, and vice versa in the culture of L. bulgaricus and K. fragilis. Fructooligosaccharides were more effective in the culture of L. bulgaricus and K. fragilis than in the culture of L. bulgaricus and S. thermophilus in increasing the titratable acidity, total count of lactic acid bacteria and yeast. In sensory evaluation, soy yogurts containing trypsin treated SPI, fructose and fructooligosaccharides (75%:25%) were more acceptable than those containing untreated or trypsin treated SPI and fructose. This was because of more smooth and less sour, in which the values of pH, titratable acidity, microbial growth, and viscosity were in the range of commercial yogurts. Soy yogurts fermented by L. bulgaricus and K. fragilis showed more smooth mouthfeel than those fermented by L. bulgaricus and S. thermophilus.