• Title, Summary, Keyword: isolated soyprotein

Search Result 11, Processing Time 0.036 seconds

The Effects of Isolated Soyprotein and Salt Restriction on Serum Lipid and Kidney Function of Streptozotocin-Induced Diabetic Rats (분리 대두단백질 섭취와 염분 제한이 Streptozotocin으로 유도된 당뇨 횐쥐의 혈청 지질 수준 및 신장기능에 미치는 영향)

  • 정수현;박양자
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.11 no.5
    • /
    • pp.368-378
    • /
    • 2001
  • This study was performed to investigate the effects of isolated soyprotein and salt (NaCl) restriction on the serum lipid and the kidney functions of streptozotocin-induced diabetic rats. Sprague-Dawley males of normal and streptozotocin-induced diabetic rats were raised for 6 weeds divided into 4 groups each according to protein sources and salt levels. The sources of protein were isolated soyprotein and casein. Salt levels tested were 0.1% (normal) and 0.01% (low). The results are summarized as fellows: kidney weight, blood glucose, hemoglobinAlc, GFR and urinary protein of diabetic groups were higher than those of normal groups. Isolated soyprotein lowered total lipids, triglycerides, and total cholesterol in serum and plasma angiotensin II concentration as well as alleviated kidney enlargement and GFR in diabetic rats. Salt restriction didn\\`t affect serum lipid level but decreased GFR and increased angiotensin If concentration. In conclusion, isolated soyprotein decreased serum lipids, plasma angiotensin II concentration, sidney enlargement and GFR, while salt restriction increased plasma angiotensin II concentration. The results suggest that isolated soyprotein and salt restriction seem to cause different effects on plasma angiotensin II concentration and that isolated soyprotein might be of value in the prevention of diabetic artherosclerosis and diabetic hypertension.

  • PDF

Effect of Isolated Soyprotein Supplemented with DL- Methionine on the Growth, Metabolism and Body Composition in Albino Rats (대두단백질(大豆蛋白質)에 DL-Methionine 의 보충(補充)이 흰쥐의 성장(成長), 체내(體內) 대사(代謝) 및 체조성(體組成)에 미치는 영향(影響))

  • Park,, Yaung-Ja;Han, In-Kyu
    • Journal of Nutrition and Health
    • /
    • v.17 no.2
    • /
    • pp.94-100
    • /
    • 1984
  • The effect of methionine supplementation to the isolated soyprotein(ISP) diet on the growth, body metabolism and composition of the Albino male rats was studied. Three levels(0.3,0.6 and 0.9%) of methionine were supplemented to the ISP diet with the constant levels of energy and protein of 3,600 kcal/kg and 20%, respectively. The body weight and weight gain of the growing rats were significantly increased by 0.3% methionine supplementation to the ISP diet compared to the ISP diet(P< 0.05).The effects of methionine supplementation to the ISP diet tended to be larger with increasing of the level of methionine supplementation, 0.6 and 0.9%, were statistically insignificant. Food and gross energy intake of growing rats fed the ISP diet or the ISP supplemented with methionine diet were lower than those fed the casein diet(P< 0.05). FER and PER of all the methionine supplemented diets were higher than those of the ISP or casein diet (P< 0.05) without significant differences among the supplementation levels of methionine to the diets. The weight gain of adult rats fed 0.9% methionine supplemented ISP diet were higher than those of the other treatments with significant difference. The effects of methionine supplementation to the ISP diet on the protein digestibility, BV, NPU, N-balance, N-retention, and body and liver compositions were not significant.

  • PDF

Effects of Oil and Sugar on SPI-Tofu Characteristics Under Model System (모델시스템에서 기름과 당이 분리대두단백 두부의 특성에 미치는 영향)

  • 김동원;구경형;최희숙;김우정
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.23 no.1
    • /
    • pp.90-97
    • /
    • 1994
  • Effect of addition of oil , sucrose, dextrin and oil-sucrose (1 : 1 w/w) mixture on SPI tofu was investigated. The characteristics measured were yield , water holding capacity , textural and organoleptic properties. THe SPI tofufwas prepared by coagulation of soyprotein isolate (SP) suspensino by CaCl$_2$ , CaSo$_4$ an dGDL , followed by compression . Addition of oil to SPI increased the tofu yield and water holding capacity, particulary for those tofu coagulated by CaCl$_2$. Eventhough dextrin addition decreased the yield, it showed the most improving effect on water holding capacity. The tofu prepared by CaSO$_4$coagulant resulted highest in yield and water holding capacity. Hardness was found to be decreased as the oil, sucrose and dextrin added more and adhesiveness, cohesiveness and guminess were also affected. The sensory evaluation showed the SPI tofu prepared by CaSO$_4$ and 10% addition of oil and sucrose mixture to be realtively high in hardness , elasticity and uniformity of the texture.

  • PDF

Effects of the Mixed Coagulants Ratio on SPI-Tofu Characteristics (응고제의 혼합비율이 분리대두단백두부의 특성에 미치는 영향)

  • 김동원;고순남;김우정
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.23 no.1
    • /
    • pp.98-103
    • /
    • 1994
  • Some quality characteristics of tofu prepared with soyprotein isolate (SPI) were investigated to study the effects of various ratio of coagulants mixture and addition of oil, sucrose and dextrin. The tofu was prepared by addition of coagulants into the boiled SPI suspension and compression. The results showed that the mixed coagulants of CaCl $_2$-GDL(50 :50) and CaSO$_4$-GDL(25 :75) resulted the highest volume yield of 4.23g/g SPI among the various ratios of CaCl$_2$-CaSO$_4$, CaCl$_2$-GDL and CaSO$_4$-GDL. The water holding capacity(WHC) expressed as the area of water absorbed on filter paper was relatively high for those tofu coagulation with CaCl$_2$-GDL(75 : 25) and CaSO$_4$ -GDL(75 : 25). Addition of sucrose or oil-sucrose (1 : 1) decreased the yield wihle WHC was improved. Their addition also caused less hard and cohesive tofu which was coagulated by CaCl$_2$-GDL(75 : 25) and CaSO$_4$-GDL(75 : 25).

  • PDF

Effects of Pressure and Pressing Time on the Properties of Isolated Soy Protein-Tofu During Compressing Process (압착무게와 압착시간이 분리대두단백 두부의 특성에 미치는 영향)

  • 김동원;김우정
    • The Korean Journal of Food And Nutrition
    • /
    • v.6 no.4
    • /
    • pp.301-306
    • /
    • 1993
  • Effects of pressure and pressing time of soyprotein-CaSO4 coagulates on the yield, water holding capacity and textural characteristics of SPI (soy protein isolated) tofu were investigated. The tofu was prepared by addition of CaSO4 into SPI suspension at 9$0^{\circ}C$ and then compressed. As the compressing pressure increased from 8.66g /cm2 to 49.43g /cm2, the volume yield and moisture absorbed on filter paper were decreased and the textural properties of hardness, adhesiveness, cohesiveness and gumminess were increased. Increase in hardness and gumminess were more significant at high pressure than those at low pressure.

  • PDF

Effect of Coagulants and Coagulation Temperature on Physical Properties of ISP-Tofu (분리대두단백 두부의 물리적 특성에 미치는 응고 온도 및 응고제의 영향)

  • Ko, Soon-Nam;Kim, Woo-Jung
    • Korean Journal of Food Science and Technology
    • /
    • v.24 no.2
    • /
    • pp.154-159
    • /
    • 1992
  • An investigation was carried out to study the feasibility of tofu preparation with using isolated soyprotein(ISP) only. The ISP tofu was prepared by boiling the ISP suspension for 2 min before addition of coagulants. Effects of coagulants($CaSO_{4},\;CaCl_{2}\;MgCl_{2}\;GDL$) and coagulation temperature in the range of $2{\sim}95^{\circ}C$ were studied on the amounts of coagulants required, size and shape of coagulates, volume yield and textural properties of tofu. It was found that amounts of coagulants and tofu volume was significantly reduced and the larger and cloud-like shape was obtained as the coagulation temperature increased. A rather precipitation was occured under $40\;or\;50^{\circ}C$, which caused difficulty for tofu formation by pressing. GDL and $CaSO_{4}$ showed higher yields than those of $CaCl_{2}\;and\;MgCl_{2}$ at low temperature range and little difference at high temperature. In the textural properties of hardness, brittleness and gumminess of tofu were almost lineary and rapidly increased as the coagulation temperature increased where $CaCl_{2}\;and\;GDL$ produced highest and lowest of those values, respectively. The elasticity was reduced as the temperature increased for those made with $MaCl_{2},\;CaSO_{4}\;GDL\;and\;CaCl_{2}$, tofu showed little change.

  • PDF

Effect of Soy Protein Hydrolyzate on Lipid Metabolism and Antioxidant Activity in the Rat (대두단백가수분해물이 흰쥐의 지질대사와 항산화에 미치는 영향)

  • Han, Yoon-Hee;Park, Sang-Kyu;Kim, Hye-Young
    • Journal of Nutrition and Health
    • /
    • v.41 no.2
    • /
    • pp.119-126
    • /
    • 2008
  • This study was conducted to investigate the effect of soy protein hydrolyzate on lipid metabolism and antioxidant activity in the rat. Thirty-eight male rats of Sprague-Dawley strain were divided into five groups: casein, isolated soy protein (ISP), seoritae protein hydrolyzate (SH), soluble soy protein hydrolyzate (SS), and insoluble soy protein hydrolyzate (IS). The control diet (casein group) contained 20% casein protein and experimental diet contained 10% casein and 10% isolated soy-protein or soy-protein hydrolyzate. Fecal lipid content was increased and lipid apparent absorption rate was decreased significantly by the ISP group at the first week of experimental period. Blood triglyceride, total cholesterol, LDL-cholesterol and atherogenic index (AI) were decreased by soy protein hydrolyzate groups than casein group. Liver total lipid, triglyceride and cholesterol were not different among groups, but showed decreasing tendencies in soyprotein hydrolyzate groups. The lipid lowering effect was prominent in the IS group among soy protein hydrolyzate groups. Total antioxidant activity showed increasing tendency in the seoritae hydrolyzate group. Liver superoxide dismutase (SOD), glutathione peroxidase (GPx) and catalase activities also showed higher tendencies in the seoritae hydrolyzate group than other groups. In conclusion, insoluble soyprotein hydrolyzate was more effective in lowering body lipids and seoritae hydrolyzate had higher antioxidant capacity among soy protein hydrolyzates.

어린 병아리에서 isoflavones 급여가 골격의 회분 함량 및 물리적 성질에 미치는 영향

  • 박민영;지규만;최귀원
    • Proceedings of the Korea Society of Poultry Science Conference
    • /
    • /
    • pp.97-99
    • /
    • 2000
  • Considerable beneficial effects on osteoporosis from soy intake in postmenopausal women are being reported (Murkies et al.1998, Arjmandi et al. 1996). Isoflavones(IF), one of phytoestrogenic substances in the soybean, have been suggested for the effect. Our preliminary study showed that even the young chicks fed IF-rich diet tended to have higher bone ash content than those fed IF-poor diet. IF have been reported to decrease bone ash content than those fed IF-poor diet, IF have been reported to decrease bone loss by reducing bone resorption. Soybean meal has been one of the most important protein sources in poultry diets. We assume that the IF intake through dietary soybean meal could give meaningful influences on the birds. This study was carried out to determine effects of dietary IF from soybean sources on bone development in young chicks. Soy protein concentrate (SPC, IF-poor)and an IF concentrate(Phyto-Nutramin) were formulated together with purified-type ingredients to provide three different levels(25, 240 and 480 mg/kg) of total IF. Control diet(240 mg/kg) was prepared with isolated soyprotein(ISP, IF-rich). The diets were fed to 96, 3-day old, layer-type, male chicks, divided into 4 treatments with 3 replications for 3 weeks. Chicks fed the ISP diet had better gain/feed ratios than fed the SPC diets. Birds fed the diets with higher levels of IF tended to show higher values in serum total and ionized Ca% and tibial bone density, length % ash, stiffness and strain. This trend however, appeared less significant at the end of third week. No noticeable differences in sizes of comb and testicle and serum alkaline phosphatase activities were observed among the dietary groups. These results suggest that dietary isoflavones from soybean sources could be associated with chemical composition and physical properties of bone in sizes of comb and testicle and serum alkaline phosphatase activities were observed among the dietary groups. These results suggest that dietary isoflavones from soybean sources could be associated with chemical composition and physical properties of bone in young chicks.

  • PDF

Influence of the Combination of Casein and Isolated Soyprotein with or without Methionine Supplementation on the Growth, Metabolism, and Body Composition of Growing Rats (카제인과 대두단백질(大豆蛋白質)의 혼합(混合) 및 Methionine보충(補充)이 흰쥐의 성장(成長), 체내(體內) 대사(代謝) 및 체조성(體組成)에 미치는 영향)

  • Park, Young Ja;Han, In Kyu
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.12 no.2
    • /
    • pp.73-83
    • /
    • 1983
  • This experiment was conducted to study effects of different sources of protein, and of the different combination ratios of the two protein supplemented or unsupplemented with methionine on the growth and body metabolism of the growing male rats. Casein and isolated soyprotein (ISP) were combined at different ratios of 100:0, 80:20, 50:50, 20:80 and 0:100 to supply the constant levels of dietary energy and protein of 3,600kcal/kg and 20%, respectively. Each combination was supplemented with either 0 or 0.3% methionine. Results obtained in these experiments were summarized as follows: The body weight and weight gain in the ISP diet were the lowest, but were increased with the increase of ratios of casein to ISP. The body weight gain in the ISP diet supplemented with methionine was similar to that in the combination diets of casein and ISP. The combination diets of casein and ISP supplemented with methionine had the higher weight gain than the casein diet. The food intake in the casein diet was the highest, and was increased with the increase of ratios of casein to ISP, and was lowered with methionine supplementation. The food intake in the ISP diet was the lowest and was not increased with methionine supplementation to the ISP diet. The food efficiency ratio of the combination diets of casein and ISP was improved compared to those of either the casein or the ISP diets. The food efficiency ratio was improved in the diet of either casein of ISP supplemented with methionine, but was not improved in the combination diets of casein and ISP with methionine supplementation. The gross energy intake had direct relation with the food intake of rats and the relation was increased either in the casein diet of with the increase of the ratios of casein to ISP. The energy efficiency and protein efficiency ratios were improved in the diet of either casein of ISP by the supplementation of methionine, and the effect of methionine supplementation of the energy efficiency and protein efficiency atio was increased with the increase of the ratios of ISP to casein. The nitrogen intake and urinary nitrogen excretion of the casein diet were the highest and those of the ISP diet were the lowest. They were increased with the increase of ratios of casein to ISP. The nitrogen balance and retention were not significantly among the treatments. The gross energy intake and fecal and urinary energy were the highest in the casein diet but the digestible and metabolizable energy and the digestibility and metabolizability of energy were not significantly different among the treatments. The body fat content of rats was increased by supplementation of methionine but the body protein content was decreased (r=-0.65, p<0.01). The body fat content of rats was negatively correlated with body moisture content (r=-0.83, p<0.01). The liver weight was highly correlated with the carcass weight (r=0.79, p<0.01), and was increased by the methionine supplementation and by the increase of the ratios of casein to ISP.

  • PDF

Influence of Dietary Protein and Feeding Pattern on the Weight Gain, Metabolism and Body Composition of Rats (식이단백질과 급식형태가 흰쥐의 성장, 대사 및 체조성에 미치는 영향)

  • Park, Yaung-Ja;Han, In-Kyu
    • Journal of Nutrition and Health
    • /
    • v.15 no.4
    • /
    • pp.301-312
    • /
    • 1982
  • A series of growing and digestion trials was conducted using Sprague- Dawley weanling male rats in order to determine the effects of two protein sources (casein and ISP (isolated soyprotein) ), three protein levels (10, 20 and 30%), and two feeding patterns (ad libitum and meal feeding) on the growth, protein and energy metabolism, and body composition of rats. The total energy level of experimental diets was kept constant in 3,600 kcal ME /kg diet. The results were as follows : 1) The amount of food intake and the weight gain of meal-fed group were lower than those of ad libitum group. Though the intake of meal-fed group on 20 and 30% casein diet was only 85% of ad libitum group, it was able to gain as much as ad libitum group. 2) There were no significant differences in the food efficiency ratio (FER) and the energy efficiency (weight gain per 100 kcal GE intake) between ad libitum and meal feeding group. The FER and the energy efficiency of 20 and 30% casein diets of meal-fed group were greater than those of ad libitum group. 3) Though the gross energy intake (GE ), the digestible energy (DE) and the metabolizable energy (ME) tended to be lower at meal-fed group, the DE/GE and the ME/GE ratios for meal-fed group were the same as those for ad libitum. 4) Though meal- fed group fed less amount of nitrogen than ad libitum group, there were no differences in nitrogen balance and the retention of rats among the treatments. Actually meal-fed group retained more nitrogen than ad libitum group at the levels of 20 and 30% dietary protein. 5) After growing and digestion trials, the body composition of rats was constant among all treatments. Significantly high negative correlation coefficient (r = -0.77) was found between the body fat content and the body moisture content. Consequently, this study suggests that meal- fed group on 20 and 30% casein diets has shown more effective utilization of the ingested food and energy than ad libitum group, and increasing tendency of weight gain and the body fat deposition. Those influences of meal feeding pattern in rats were more effective on the casein diet than on the ISP diet.

  • PDF