• Title/Summary/Keyword: soy protein

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Effects of Soy Protein, its Hydrolysate and Peptide Fraction on Lipid Metabolism and Appetite-Related Hormones in Rats (대두단백질과 그의 가수분해물 및 펩타이드 분획물이 흰쥐의 지질대사 및 식욕 관련 호르몬에 미치는 영향)

  • Park, Ji-Hye;Park, Mi-Na;Lee, Im-Sik;Kim, Yong-Ki;Kim, Wan-Sik;Lee, Yeon-Sook
    • Journal of Nutrition and Health
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    • v.43 no.4
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    • pp.342-350
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    • 2010
  • This study was aimed to investigate whether soy protein hydrolysates had beneficial effects on serum and tissue lipid contents and appetite-related hormones as compared with intact soy protein. Four-week-old male Sprague-Dawley rats were fed AIN-93M diet containing high fat (18% w/w) with low protein (10% w/w). After four weeks, the rats were divided into four groups (n = 8/group) and fed experimental diets with different nitrogen sources and levels, respectively; 10% soy protein isolate (10SPI), 25% soy protein isolate (25SPI), 25% soy protein hydrolysates (25SPH) and 25% soy macro-peptide fractions (25SPP, MW $\geq$ 10,000) for six weeks. Weight gain was significantly higher in 25% nitrogen sources-fed groups than in 10% group (10SPI). In 25SPP, perirenal fat mass and serum total lipid were significantly lower than in other groups. As for appetite-related hormones, serum ghrelin concentration was not shown to be different among groups but leptin concentration was significantly decreased in 25SPP. It can be concluded that soy macro-peptide fractions as compared with intact soy protein may have beneficial effects on reducing fat mass and serum lipid.

Advanced 'green' composites

  • Netravali, Anil N.;Huang, Xiaosong;Mizuta, Kazuhiro
    • Advanced Composite Materials
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    • v.16 no.4
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    • pp.269-282
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    • 2007
  • Fully biodegradable high strength composites or 'advanced green composites' were fabricated using yearly renewable soy protein based resins and high strength liquid crystalline cellulose fibers. For comparison, E-glass and aramid ($Kevlar^{(R)}$) fiber reinforced composites were also prepared using the same modified soy protein resins. The modification of soy protein included forming an interpenetrating network-like (IPN-like) resin with mechanical properties comparable to commonly used epoxy resins. The IPN-like soy protein based resin was further reinforced using nano-clay and microfibrillated cellulose. Fiber/resin interfacial shear strength was characterized using microbond method. Tensile and flexural properties of the composites were characterized as per ASTM standards. A comparison of the tensile and flexural properties of the high strength composites made using the three fibers is presented. The results suggest that these green composites have excellent mechanical properties and can be considered for use in primary structural applications. Although significant additional research is needed in this area, it is clear that advanced green composites will some day replace today's advanced composites made using petroleum based fibers and resins. At the end of their life, the fully sustainable 'advanced green composites' can be easily disposed of or composted without harming the environment, in fact, helping it.

Effect of Isolated Soy Protein on Sponge Cake Quality (분리대두단백이 스폰지 케일의 품질에 미치는 영향)

  • 이경애
    • Korean journal of food and cookery science
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    • v.13 no.3
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    • pp.299-303
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    • 1997
  • The effects of partial replacement of flour with isolated soy protein (ISP) on sponge cake quality were investigated. The replacement did not cause any significant changes in physical characteristics of sponge cakes including specific gravity, specific volume and expansion ratio. As the level of ISP replacement increased, the sponge cakes were darker in color, harder, chewier and drier than control groups. The textural characteristics (hardness, cohesiveness, springiness, gumminess and chewiness) of the sponge cakes also increased as the level of flour replacement increased. Up to 15% of the flour could be replaced by ISP without diminishing the sponge cake quality.

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Composition of Okara Produced from Soymilk Processing (두유생산공정 중에 발생하는 비지의 성분에 관한 연구)

  • 우은열;이경애;이옥희;김강성
    • The Korean Journal of Food And Nutrition
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    • v.14 no.6
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    • pp.562-567
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    • 2001
  • In order to utilize okara protein as a food auditive, nutritional composition of soymilk okara was investigated. Protein in okara Is highly insoluble due to excessive heat treatment during soymilk processing. Protein content of okara was 37.3% as compared to 42.5 % for soybean. Carbohydrate and lipid contents of okara were 40.6% and 17.9%, respectively. Okara lipid extracted with chloroform-methanol consisted of neutral lipid, glycolipid and phospholipid, with neutral lipid making up 98.6% . Linoleic acid, ileic acid, and palmitic acids accounted for about 80% of the total fatty acids with linoleic acid sharing 50.3% of the total. Amino acid composition of okara protein was dissimilar to that of soy Protein : Cysteine was totally absent in okara while lysine, which is the limiting amino acid of soy protein, was present in higher amount in okara on dry weight basis. Both aqueous extract of okara protein and soy Protein were found to have ACE inhibitory activity.

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Effects of ${\alpha}$-Chymotrypsin Modification on the Functional Properties of Soy Protein Isolates

  • Ahn Tae-Hyun;Lee Sook-Young
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.51 no.2
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    • pp.148-153
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    • 2006
  • Effects of ${\alpha}$-chymotrypsin modification on degree of hydrolysis (DH), solubility, emulsifying capacity and thermal aggregation of laboratory-purified soy protein isolate (SPI) using a lipoxygenase-defected soybean (Jinpum-kong) and commercial soy protein isolate (Supro 500E) were compared. SPIs were hydrolyzed by ${\alpha}$-chymotrypsin at pH 7.8 and $37^{\circ}C$ for 30 min. DHs of Supro 500E and Jinpum-kong SPI were increased by ${\alpha}$-chymotrypsin modification, and DH of Supro 500E was higher than that of Jinpum-kong SPI. DH of ${\alpha}$-chymotrypsin treated Jinpum-kong SPI was similar with untreated Supro 500E and DH of treated Supro 500E was the highest. Solubility, emulsifying capacity and thermal aggregation of SPIs were increased by ${\alpha}$-chymotrypsin modification, and these changes were highly related to changes in DH. Functional properties of Supro 500E were higher than Jinpum-kong SPI in both of untreated and ${\alpha}$-chymotrypsin treated SPIs.

Characteristic Properties of Enzymatically Hydrolyzed Soy Proteins for the Use in Protein Supplements (단백소재 첨가물로서의 효소분해 대두 단백질의 특성)

  • In, Man-Jin;Kim, Min-Hong;Chae, Hee-Jeong
    • Applied Biological Chemistry
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    • v.40 no.5
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    • pp.404-408
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    • 1997
  • Enzymatically hydrolyzed vegetable protein (eHVP) was produced from soy protein using proteases, and the physicochemical properties were examined. Soy protein hydrolysate of 6% protein and 50% degree of hydrolysis was useful for the base of savory ingredients. The Maillard-reacted and flavoring compound-added hydrolysate had improved flavor. It was for enzymatically hydrolyzed soy sauces and dehydrated seasonings. ISP hydrolysate of low molecular weight $(MW{\sim}250)$ and high protein content (85%) was suitable for special uses such as infant diets, sports nutrition, and medical diets. The eHVP gave no limitation of dosage in the formulation as a flavor enhancer. The byproduct of protein hydrolysis was found to have high content of fiber (21%) and to have potential for the use as dietary fiber or bulking agents.

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Effects of Soybean Protein on Bone Mineral Density and Bone Mineral Content in Ovariectomized Rats (난소절제 쥐에서 콩단백질의 섭취가 골밀도와 골무기질 함량에 미치는 영향)

  • Choi Mi-Ja;Jung Ji-Won
    • Journal of Nutrition and Health
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    • v.38 no.4
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    • pp.279-288
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    • 2005
  • The purpose of this study was to examine whether soybean protein isolate with rich isoflavones which was the same amount as used for earlier study prevents bone induced by ovarian hormone deficiency. Forty female Sprague-Dawley rats (body weight 210 $\pm$ 5 g) were divided into two groups, ovariectomy (OVX) and sham surgery groups, which were each randomly divided into two subgroups that were fed casein and soybean protein isolate with rich isoflavones (isoflavones 3_4 mg/g protein). The diets were fed for 9 weeks after operation. The results of this study indicate that body weight gain and food intake were higher in OVX groups than in SHAM groups regardless of diets. Weight gain were higher in soy isolate groups than in casein groups. Serum Ca concentration was lower in OVX rats than in SHAM rats when fed casein diet. Within the OVX groups, serum Ca concentration was higher in rats fed soy isolate diet than in rats fed casein diet. Serum ALP were higher in OVX groups than in SHAM groups. Within the OVX, soy isolate groups, indices of serum osteocalcin, were a trend for greater than those of the OVX casein group. Crosslink value were increased in ovariectomy groups. Spine BMD and femur BMD of ovariectomy groups were significantly lower than SHAM groups. However, soy isolate with rich isoflavones group in ovariectomy groups, spine BMC and femur BMC were significantly increased after 9 weeks. In conclusion, the soy protein with rich isoflavones was beneficial for bone in ovareiectomized rats and the results were similar to the findings of our previous study which showed a beneficial effect on bone in growing rats.

Effect of Water Resistance and Physical Properties of Soy Protein Isolate coated Liner Board (대두단백 코팅 종이의 수분저항성 및 물리적 성질)

  • Ha, Sang-Hyung;Park, Cheon-Seok;Kim, Byung-Yong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.9
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    • pp.1251-1255
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    • 2006
  • To improve the water resistance and physical properties of soy protein isolate (SPI)-coated paper, effects of concentrations of soy protein isolate and plasticizer were examined. Physical properties such as elongation strength (ES), elongation rate (E), water vapor permeability (WVP), and water solubility (WS) were evaluated. The film made from 5% soy protein isolate (SPI) and 40% glycerol (plasticizer) suggested a good application for a film preparation. SPI coated paper showed the highest ES (21.62 MPa) and the lowest WVP $(2.06ng{\cdot}m/m^2{\cdot}s{\cdot}Pa)$ and WS (1.17%). This study suggested that soy protein isolate (SPI) can be used as a coating material for the coated paper to improve the water resistance.

Bio-film Composites Composed of Soy Protein Isolate and Silk Fiber: Effect of Concentration of Silk Fiber on Mechanical and Thermal Properties

  • Prabhakar, M.N.;Song, Jung Il
    • Composites Research
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    • v.27 no.5
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    • pp.196-200
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    • 2014
  • A novel, simple and totally recyclable method has been developed for the synthesis of nontoxic, biocompatible and biodegradable bio-composite films from soy protein and silk protein. Bio films are defined as flexible films prepared from biological materials such as protein. These materials have potential application in medical and food as a packaging material. Their use depends on various parameters such as mechanical (strength and modulus), thermal, among others. In this study, prepare and characterization of bio films made from Soy Protein Isolate (SPI) (matrix) and Silk Fiber (SF) (reinforcement) through solution casting method by the addition of plasticizer and crosslinking agent. The obtained SPI and SPI/SF composites were subsequently subjected to evaluate their mechanical and thermal properties by using Universal Testing Machine and Thermal Gravimetric Analyzer respectively. The tensile testing showed significant improvements in strength with increasing amount of SF content and the % elongation at break of the composites of the SPI/SF was lower than that of the matrix. Though the interfacial bonding was moderate, the improvement in tensile strength and modulus was attributed to the higher tensile properties of the silk fiber.

The Effects of Dietary Proteins on Curative Effect, Protein Metabolism and Nitrogen Balance of Rats with Gastric Ulcer Induce by Restraint and Water Immersion Stress (침수 속박 스트레스에 의한 위궤양 흰쥐에서 식이 단백질 종류가 궤양 치유, 단백질 대사 및 질소평형에 미치는 영향)

  • 김창임;김숙배
    • Journal of the East Asian Society of Dietary Life
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    • v.7 no.1
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    • pp.13-20
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    • 1997
  • This study was designed to determine the effects of protein sources on the curation of gastric ulceration, protein metabolism, and nitrogen balance in rats with gastric ulcer induce by restraint and water immersion stress. After the rats were fed 10% casein diet for 3 weeks, four groups of the rats were forced in 5$\times$5$\times$15cm plexiglass cage. The restraint and water immersion stress was carried at 20$\pm$2$^{\circ}C$ for 8-hour. The other one group(control group) was not exposed to stress. After stress 4 kinds of different diets containing 20% protein were given for 5 days. The protein sources were casein, whey protein, soy protein, gluten. The control group was fed to 10% casein diet. The results were as follows ; the weights of rats were not different among the diet groups During the experiment period follows ; the weights of rats were not different among the diet groups during the experiment period (for 5 days). The ulcer index of rats fed 10% gluten and soy protein diet was significantly higher than those of casein and whey protein diet groups(p<0.05). The level of serum albumin was not significantly different among diet groups. But hematocrit and the level of $\alpha$-amino-N, BU and UUN of plant protein diet groups were higher than animal diet groups, the urinary hydroxyproline of soy protein group was the highest and the whey protein was the lowest. The digestibility and BV of nitrogen of gluten diet group were significantly higher than those of casein and whey protein diet groups(p<0.05). The animal proteins had more curative effects of ulcer than plant animals. The results of this study provide useful information concerning diet therapy for the patients with gastrointestinal diseases and the field of enteral diet materials.

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