• Title/Summary/Keyword: soybean protein

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Changes in Physicochemical Properties of Soybean Protein due to Acetylation during Incubation with Glucose

  • Kim, Myung-Hee;Kim, Jin-Hee;Kim, Kang-Sung
    • Journal of Environmental Health Sciences
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    • v.30 no.4
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    • pp.308-313
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    • 2004
  • Native and acetylated soybean protein with acetylation percentage of $25\%$ were incubated with glucose to induce Maillard reaction. Acetylation of ${\varepsilon}$-amino group of lysine residues changed the conformation of soybean protein. The direct uv spectrum of native and acetylated soybean protein showed conformational changes with accessibility of tyrosine and tryptophan residues increased. Acetylation suppressed Maillard reaction between soybean protein and glucose. Acetylated soybean protein showed improved water sorption, fat binding, foam formation, and emulsion activity of the protein, but depressed brown pigment development and trypsin digestion. Thus aceylation prevented deterioration of certain functional characteristics that occurred during storage, besides causing functional characteristics to be improved on its own.

Effects of the Source of the Dietary Protein on Serum Lipids and Glucose in Streptozotocin-diabetic Rats (식이 단백질의 급원에 따른 당뇨쥐의 혈당 및 혈청지질에 미치는 영향)

  • Lee, Su-Jin;Kim, Young-Jin;Park, Su-Jeong;Kim, Hui-Jung;Lee, Yun-Hui;Yoo, Young-Sang
    • Journal of the East Asian Society of Dietary Life
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    • v.7 no.2
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    • pp.153-158
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    • 1997
  • This study was designed to find out the effects of soybean protein and milk protein between nondiabetic and diabetic rats. The experimental results are summarized as follows. 1. Total food intake was higher in diabetic soybean protein group than other groups but it was not significant. 2. The change of body weight was lower in diabetic soybean protein group than other groups and the soybean protein was effective to maintain the ideal body weight. 3. The effects of lowering total cholesterol and glucose in serum was higher in soybean protein groups than the milk protein groups.

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Effect of Dietary Soybean Protein on Cerebral Infarction Size and Antioxidant Enzyme Activities in Rat Focal Brain Ischemia Model (쥐의 대두 단백질 섭취가 국소 뇌허혈/재관류 후 뇌경색 크기와 항산화효소 활성도에 미치는 영향)

  • Lee, Hee-Joo
    • Journal of Korean Biological Nursing Science
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    • v.10 no.1
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    • pp.1-10
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    • 2008
  • Purpose: The purpose of this study was to investigate the cerebral infarction size, antioxidant enzyme activities and lipid peroxidation changes after 6 weeks of dietary soybean protein intake in a rat focal brain ischemia model. Method: Weaning Sprague-Dawley rats were fed with either modified AIN-93G diet containing casein 20% (control), 20% soybean protein isolate-based diet (S20), or 40% of soybean protein isolate-based diet (S40) for 6 weeks. The animals were subject to right middle cerebral artery occlusion for 2 hr. After 24 hr of recirculation, the rats were sacrificed. Antioxidant enzymes activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx) and thiobarbituric acid reactive substance (TBARS) level in the right brain were also measured. Result: There were no significant differences in the right cortical infarction volume, TBARS level, SOD and CAT activities among the three groups whereas the GPx activities of the S20 group were significantly higher than those of the control group (p=.02). Conclusion: Our results suggest that 20% of soybean protein may have a modulating effect on GPx and possibly have some protective effect against oxidative stress although it may enough to decrease cerebral infarction volume in rat focal brain ischemia model.

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Technological Studies on Textured Soybean Protein (Part I) -Effect of Drying Process on Gelling Properties of Soybean Protein Isolate- (대두단백육(大豆蛋白肉)의 제조(製造)에 관한 연구(硏究) (제 1 보(第 1 報)) -건조공정(乾燥工程)이 분리대두단백(分離大豆蛋白)의 Gel 성질에 미치는 영향-)

  • Moon, Juhn-Woong
    • Korean Journal of Food Science and Technology
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    • v.2 no.2
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    • pp.49-55
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    • 1970
  • In preparation of textured soybean protein, drying process of the isolated protein affected its gelling property and other related characteristics such as water holding capacity and viscosity. In model systems, denaturation of the protein, as determined in terms of nitrogen solubility index (NSI), was appeared to be a parameter of the gel strength of soybean protein isolate. The gel strength was maximum when the protein was denatured properly during drying process of which the NSI was 43 in this experiment and decreased at either the higher or the lower NSI. It indicated that proper denaturation of the protein during drying operation is advantagous for the preparation of textured soybean protein but not neccesary to make highly undenatured one.

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Natural dyeing of Soybean Protein Fabrics - Gallnut - (대두섬유의 천연염색에 관한 연구 - 오배자를 중심으로 -)

  • Noh, Young-Ju;Lee, Shin-Hee
    • Fashion & Textile Research Journal
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    • v.16 no.3
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    • pp.462-468
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    • 2014
  • This study investigates the dyeability of soybean protein fabric after dyeing with gallut. In this study, the colorants of gallnut were extracted with boiling water at $60^{\circ}C$ and 60min. Soybean protein fabric was dyed with extracted solution from gallnut according to concentration, temperature and time. After dyeing with gallut solution, dyeability (K/S) was obtained by CCM observation. Al, Cu and Fe were employed as a mordanting agents. Various color changing were produced by the interactions of mordants that were different from soybean protein fabric; however, Al mordant was not indicated as a variable color change. Fastness to washing and light were also investigated. Consequently, the dyeability of the soybean protein fabric dyed with gallut showed reasonable results at 100% o.w.f, $90^{\circ}C$, for 60min. Fastness to washing according to concentration indicated good result as more than grade (4-5) in general. Fastness to light was almost the same compared to fastness to washing at all concentrations. Fastness to washing according to mordants indicated good grade (4) in principle at Al, Cu, and Fe; in addition, fastness to light indicated a good grade too. Fastness to light also indicated the highest dyeability at Fe mordant. This study shows that gallut is a reasonable dyestuff to soybean protein fabric and that it is possible to manufacture a variety of products that use soybean protein fabric.

Influences of Extraction pH on the Functionality of Soybean Protein Isolate (추출 pH가 분리대두단백질의 기능성에 미치는 영향)

  • Bae, Song-Hwan;Rhee, Chul
    • Korean Journal of Food Science and Technology
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    • v.30 no.3
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    • pp.557-561
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    • 1998
  • This study was conducted to investigate the functionality of soybean protein isolates extracted in acidic range (pH 2.0 and 3.0), neutral range (pH 7.0) and alkaline range (pH 10.0 and 12.0). The protein content of soybean protein isolates extracted at pH 3.0 was maximum (93.31%), but that of pH 7.0 was minimum (73.93%). The extraction yield of soybean protein isolates extracted at pH 3.0 was minimum (0.36%), but that of pH 12.0 was maximum (47.54%). The functionality (solubility, water absorption, oil absorption, foam capacity, foam stability, emulsion capacity and gelation) of soybean protein isolates was significantly influenced by pH of extraction medium. The soybean protein isolates extracted at pH 2.0 and 3.0 were more soluble at acidic ranges and those of pH 3.0 and 7.0 were more soluble at neutral ranges, but those of pH 2.0, 3.0, 7.0, 10.0 and 12.0 were more soluble at alkaline ranges than other ranges. The soybean protein isolates extracted at pH 2.0 and pH 12.0 gave greater water absorption, oil absorption and foam capacity than those extracted at pH 3.0, pH 7.0 and pH 10.0. And the emulsion capacity of soybean protein isolates was increased by the increase of extraction pH.

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The Physicochemical Properties of Modified Soybean Protein Isolate by Dimethylglutarylation (Dimethylglutarylation에 의한 변형대두단백질의 물리화학적 특성)

  • Choi, One-Kyun;Jung, Chul-Won
    • Journal of the Korean Society of Food Culture
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    • v.14 no.5
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    • pp.467-476
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    • 1999
  • We studied to improve the functional properties of soybean protein isolate by dimethylglutarylation and acetylation. Soybean protein isolate was acylated rapidly up to 80% modification and more of 80% modification was proceed slowly. Electrophoretic analysis showed that more changes in modified protein. Also, modification of soybean protein produced more ionizable tyrosines and exposed more hydrophobic groups, while modified protein exhibited a loss of reactive sulfhydryl groups. Spectrophoretic studies demonstrated that the shift was occurred at the UV 278nm and fluorescence 333nm, respectively, and the intensity decreased as the degree of modification was increased.

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Functional Properties of Modified Soybean Protein Isolate by Dimethylglutarylation (Dimethylglutarylation에 의한 변형대두단백질의 기능적 특성)

  • Choi, One-Kyun;Jung, Chul-Won
    • Journal of the Korean Society of Food Culture
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    • v.14 no.5
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    • pp.477-485
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    • 1999
  • This study was conducted to improve the functional properties of soybean protein isolate by dimethylglutarylation and acetylation. Amino acid composition and solubility of modified soybean protein by dimethylglutarylation were not changed, but lysine and trypsin inhibitor activity was decreased an isoelectric point was moved from pH5 to pH4 as a result of modification. Emulsification capacity and stability, foaming capacity and thermal stability were increased by the modification. In that 91% dimethylglutarylated protein did not coagulate when heating at $100^{\circ}C$ for 20 min. while its foaming stability was decreased. Whereas specific gravity was decreased by the modification of the soybean protein, relative viscosity and whiteness were improved. Generally, dimethylglutarylation produced more conformational changes in protein system than did in acetylation.

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The Effect of Spray Dried Plasma, Lactose and Soybean Protein Sources on the Performance of Weaned Pigs

  • Liu, H.;Kim, I.B.;Touchette, K.J.;Newcomb, M.D.;Allee, G.L.
    • Asian-Australasian Journal of Animal Sciences
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    • v.14 no.9
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    • pp.1290-1298
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    • 2001
  • A total of 371 weaned pigs were used in three experiments to evaluate the effects of spray dried plasma (SDP), soybean protein sources, and lactose on growth performance. In Exp. 1, 128 pigs (5.99 kg, $18{\pm}2d$) were used to evaluate the effect of SDP (0 vs 7%), lactose (0 vs 30%), and two soybean protein sources [soybean meal (SBM) and extruded soybean protein concentrate (ESPC)] in phase I (d 0 to 14) diets on pig performance in a $2{\times}2{\times}2$ factorial arrangement. Spray-dried plasma increased phase I ADG (p<0.01) and ADFI (p<0.05) in the SBM diets, but not in the ESPC diets. Lactose improved ADG and gain/feed ratio (G/F) in phase I (p<0.01). In Exp. 2, 144 pigs (5.50 kg, $17{\pm}3d$) were used to evaluate the effect of SDP (0 vs. 3.5%) and three soybean protein sources [SBM, ESPC, and soybean protein concentrate (SPC)] in phase I diets, and the effects of two different phase II (d 14 to 28) diets (simple vs complex) in a $2{\times}3{\times}2$ factorial arrangement of treatments. In phase I, SDP increased ADG (p<0.01) and improved G/F (p<0.05). Pigs fed SBM had the highest ADG and ADFI, with a G/F similar to the pigs fed ESPC. In phase II, pigs fed the complex diet had improved ADG (p<0.01), ADFI (p<0.05), and G/F (p<0.05) compared to the simple diet. In Exp. 3, 99 weaned pigs (5.77 kg, $17{\pm}3$d) were used to evaluate the effect of SBM, ESPC, and ESPC with SDP in the phase I diets. Pigs fed SBM with no blood product in the diet had the lowest ADG (p<0.01), ADFI (p<0.01), and G/F (p<0.05) in the first week of phase I. There were no differences in soybean protein sources fed in phase I diets on overall pig performance. These experiments are indicated that SDP and lactose improve the phase I performance. Soybean meal can be used as the major protein source in phase I diets with SDP.

Amino Acid Composition and Nutritional Value of Silkworm Larvae Protein (번데기 단백질(蛋白質)의 아미노산조성과 영양가(營養價)에 관한 연구)

  • Park, Jyung Rewng;Lee, Kyung Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.12 no.4
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    • pp.368-373
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    • 1983
  • This study was designed to determine amino acid composition of silkworm larvae protein and to evaluate its nutritional value by rat experiment. Diets were divided into 5 groups; casein ($D_1$), soybean protein ($D_2$), soybean protein+20% silkworm larvae ($D_3$), soybean protein+40% silkworm larvae protein ($D_4$), and silkworm larvae protein ($D_5$). The growth rate, protein efficiency ratio, weight of organs, hematology, and the content of total serum protein and albumin were studied. The amino acid composition of silkworm larvae protein was comparable to the FAO provisional scoring pattern. The protein was especially high in the amount of lysine and methionine indicating that it could be a good supplemental effect for cereals and beans. Growth rate and protein efficiency ratio of silkworm larvae protein were better than soybean protein and these were increased by the addition of silkworm larvae protein. The weight of liver and spleen from silkworm larvae protein group were also higher than soybean protein group and RBC, WBC, Hct and Hb content of 5 groups tested were within the normal ranges. The contents of total serum protein and albumin from soybean protein group were increased by addition of silkworm larvae protein. From the results obtained, it could be stated that the quality of soybean protein might be improved by silkworm larvae protein.

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