Displaying publications 1 - 20 of 29 in total

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  1. Measurement of radiation attenuation parameters of modified defatted soy flour-soy protein isolate-based mangrove wood particleboards to be used for CT phantom production
    Samson DO, Jafri MZM, Shukri A, Hashim R, Sulaiman O, Aziz MZA, et al.
    Radiat Environ Biophys, 2020 08;59(3):483-501.
    PMID: 32333105 DOI: 10.1007/s00411-020-00844-z
    For the first time, Rhizophora spp. (Rh. spp.) particleboard phantoms were developed using defatted soy flour (DSF) and soy protein isolate (SPI) modified by sodium hydroxide and itaconic acid polyamidoamine-epichlorohydrin (IA-PAE) adhesive. The microstructural characterization and X-ray diffraction patterns of the material revealed that the modified DSF and SPI adhesives became more compact and homogeneous when NaOH/IA-PAE was added, which prevented damage by moisture. It was confirmed that the composite is crystalline with (101), (002), and (004) orientations. Phantoms made of this material were scanned with X-ray computed tomography (CT) typically used for abdominal examinations with varying energies corresponding to 80, 120, and 135 kVp, to determine CT numbers, electron densities, and density distribution profiles. The radiation attenuation parameters were found to be not significantly different from those of water (XCOM) with p values [Formula: see text] 0.05 for DSF and SPI. The DSF- and SPI-based particleboard phantoms showed CT numbers close to those of water at the three X-ray CT energies. In addition, electron density and density distribution profiles of DSF-SPI-Rh. spp. particleboard phantoms with 15 wt% IA-PAE content were even closer to those of water and other commercial phantom materials at the three X-ray CT energies. It is concluded that DSF-SPI with NaOH/IA-PAE added can be used as a potential adhesive in Rh. spp. particleboard phantoms for radiation dosimetry.
    Matched MeSH terms: Soybean Proteins*
  2. Health effects of soy protein and isoflavones in humans
    Xiao CW
    J Nutr, 2008 Jun;138(6):1244S-9S.
    PMID: 18492864
    Epidemiological investigations suggest that soy consumption may be associated with a lower incidence of certain chronic diseases. Clinical studies also show that ingestion of soy proteins reduces the risk factors for cardiovascular disease. This led to the approval of the food-labeling health claim for soy proteins in the prevention of coronary heart disease by the U.S. FDA in 1999. Similar health petitions for soy proteins have also been approved thereafter in the United Kingdom, Brazil, South Africa, the Philippines, Indonesia, Korea, and Malaysia. However, the purported health benefits are quite variable in different studies. The Nutrition Committee of the American Heart Association has assessed 22 randomized trials conducted since 1999 and found that isolated soy protein with isoflavones (ISF) slightly decreased LDL cholesterol but had no effect on HDL cholesterol, triglycerides, lipoprotein(a), or blood pressure. The other effects of soy consumption were not evident. Although the contributing factors to these discrepancies are not fully understood, the source of soybeans and processing procedures of the protein or ISF are believed to be important because of their effects on the content and intactness of certain bioactive protein subunits. Some studies have documented potential safety concerns on increased consumption of soy products. Impacts of soy products on thyroid and reproductive functions as well as on certain types of carcinogenesis require further study in this context. Overall, existing data are inconsistent or inadequate in supporting most of the suggested health benefits of consuming soy protein or ISF.
    Matched MeSH terms: Soybean Proteins/pharmacology*
  3. Fulltext A case-control study of breast cancer risk factors in 7,663 women in Malaysia
    Tan MM, Ho WK, Yoon SY, Mariapun S, Hasan SN, Lee DS, et al.
    PLoS One, 2018;13(9):e0203469.
    PMID: 30216346 DOI: 10.1371/journal.pone.0203469
    BACKGROUND: Breast cancer risk factors have been examined extensively in Western setting and more developed Asian cities/countries. However, there are limited data on developing Asian countries. The purpose of this study was to examine breast cancer risk factors and the change of selected risk factors across birth cohorts in Malaysian women.

    METHODS: An unmatched hospital based case-control study was conducted from October 2002 to December 2016 in Selangor, Malaysia. A total of 3,683 cases and 3,980 controls were included in this study. Unconditional logistic regressions, adjusted for potential confounding factors, were conducted. The breast cancer risk factors were compared across four birth cohorts by ethnicity.

    RESULTS: Ever breastfed, longer breastfeeding duration, a higher soymilk and soy product intake, and a higher level of physical activity were associated with lower risk of breast cancer. Chinese had the lowest breastfeeding rate, shortest breastfeeding duration, lowest parity and highest age of first full term pregnancy.

    CONCLUSIONS: Our study shows that breastfeeding, soy intake and physical activity are modifiable risk factors for breast cancer. With the increasing incidence of breast cancer there is an urgent need to educate the women about lifestyle intervention they can take to reduce their breast cancer risk.

    Matched MeSH terms: Soybean Proteins/adverse effects
  4. Synthesis of bio-inspired cellulose nanocrystals-soy protein isolate nanoconjugate for stabilization of oil-in-water Pickering emulsions
    Wong SK, Supramaniam J, Wong TW, Soottitantawat A, Ruktanonchai UR, Tey BT, et al.
    Carbohydr Res, 2021 Jun;504:108336.
    PMID: 33964507 DOI: 10.1016/j.carres.2021.108336
    The development of hybrid polysaccharide-protein complexes as Pickering emulsion stabilizers has attracted increasing research interest in recent years. This work presents an eco-friendly surface modification strategy to functionalize hydrophilic cellulose nanocrystals (CNC) using hydrophobic soy protein isolate (SPI) via mussel adhesive-inspired poly (l-dopa) (PLD) to develop improved nanoconjugates as stabilizers for oil-in-water Pickering emulsion. The physicochemical properties of the CNC-PLD-SPI nanoconjugate were evaluated by solid-state 13C NMR, FT-IR, TGA, XRD, contact angle analysis, and TEM. The modified CNC (conjugation content of 38.22 ± 1.21%) had lowered crystallinity index, higher thermal stability, and more hydrophobic than unmodified CNC, with an average particle size of 309.9 ± 8.0 nm. Use of amphiphilic CNC-PLD-SPI nanoconjugate with greater conformational flexibility as Pickering stabilizer produced oil-in-water emulsions with greater physical stability.
    Matched MeSH terms: Soybean Proteins
  5. Combination of sago and soy-protein supplementation during endurance cycling exercise and subsequent high-intensity endurance capacity
    Ghosh AK, Rahaman AA, Singh R
    Int J Sport Nutr Exerc Metab, 2010 Jun;20(3):216-23.
    PMID: 20601739
    The purpose of the study was to investigate whether a combination of sago and soy protein ingested during moderate-intensity cycling exercise can improve subsequent high-intensity endurance capacity compared with a carbohydrate in the form of sago and with a placebo. The participants were 8 male recreational cyclists with age, weight, and VO2max of 21.5 +/- 1.1 yr, 63.3 +/- 2.4 kg, and 39.9 +/- 1.1 ml . kg(-1) . min(-1), respectively. The design of the study was a randomized, double-blind placebo-controlled crossover comprising 60 min of exercise on a cycle ergometer at 60% VO2max followed by a time-to-exhaustion ride at 90% VO2max. The sago feeding provided 60 g of carbohydrate, and the sago-soy combination provided 52.5 g of carbohydrate and 15 g of protein, both at 20-min intervals during exercise. Times to exhaustion for the placebo, sago, and sago-soy supplementations were 4.09 +/- 1.28, 5.49 +/- 1.20, and 7.53 +/- 2.02 min, respectively. Sago-soy supplementation increased endurance by 84% (44-140%; p < .001) and by 37% (15-63%; p < .05) relative to placebo and sago, respectively. The plasma insulin response was elevated above that with placebo during sago and sago-soy supplementations. The authors conclude that a combination of sago and soy protein can delay fatigue during high-intensity cycling.
    Matched MeSH terms: Soybean Proteins/pharmacology*
  6. Effect of Type of Protein-Based Microcapsules and Storage at Various Ambient Temperatures on the Survival and Heat Tolerance of Spray Dried Lactobacillus acidophilus
    Dianawati D, Lim SF, Ooi YBH, Shah NP
    J Food Sci, 2017 Sep;82(9):2134-2141.
    PMID: 28843042 DOI: 10.1111/1750-3841.13820
    The aims of this study were to evaluate the effect of types of protein-based microcapsules and storage at various ambient temperatures on the survival of Lactobacillus acidophilus during exposure to simulated gastrointestinal tract and on the change in thermo-tolerance during heating treatment. The encapsulating materials were prepared using emulsions of protein (sodium caseinate, soy protein isolate, or pea protein), vegetable oil, and glucose, with maltodextrin was used as a wall material. The formulations were heated at 90 °C for 30 min to develop Maillard substances prior to being incorporated with L. acidophilus. The mixtures were then spray dried. The microspheres were stored at 25, 30, and 35 °C for 8 wk and examined every 4 wk. The addition of proteins as encapsulating materials demonstrated a significant protective effect (P < 0.05) as compared to the control sample. Sodium caseinate and soy protein isolate appeared more effective than pea protein in protecting the bacteria after spray drying and during the storage at different room temperatures. Storage at 35 °C resulted in a significant decrease in survival at end of storage period regardless the type of encapsulating materials. The addition of protein-based materials also enhanced the survival of L. acidophilus during exposure to simulated gastrointestinal condition as compared to the control. After spray drying and after 0th wk storage, casein, soy protein isolate, and pea protein-based formulations protected the bacteria during heat treatment. In fact, a significant decrease in thermal tolerance was inevitable after 2 wk of storage at 25 °C.
    Matched MeSH terms: Soybean Proteins
  7. Fulltext Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein
    Brishti, F.H., Zarei, M., Muhammad, S.K.S., Ismail-Fitry, M.R., Shukri, R., Saari, N.
    International Food Research Journal, 2017;24(4):1595-1605.
    MyJurnal
    Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has limited application as a raw material for industrial food products. As the potential use of mung beans relies on its protein behavior, this study characterized the functional properties of mung bean protein isolates and the results were compared with soy protein isolates. The protein isolates were prepared from mung bean and soy bean flours via extraction with 1 N NaOH, precipitated at pH 4, and subsequently freeze-dried. The amino acid profile as well as the hydrophilic and hydrophobic ratio of mung bean protein isolate, had been comparable with soy protein isolate. The water and oil absorption capacities as well as the denaturation temperature of mung bean protein isolate, were found to be similar with those of soy bean protein isolate. However, foaming capacity (89.66%) of mung bean protein isolate was higher than that of soy protein isolate (68.66%). Besides, least gelation concentration (LGC) of mung bean protein isolate (12%) was also close to LGC of soy protein isolate (14%), while the protein solubility was comparable between both the isolated proteins. The physical features of the textured mung bean were close to the commercial textured soy protein, which showed a heterogeneous and porous network like matrix when the mung bean flour was extruded to measure its potentiality to produce textured vegetable protein.all seaweed extracts. Results showed that extraction parameters had significant effect (p < 0.05) on the antioxidant compounds and antioxidant capacities of seaweed. Sargassum polycystum portrayed the most antioxidant compounds (37.41 ± 0.01 mg GAE/g DW and 4.54 ± 0.02 mg CE/g DW) and capacities (2.00 ± 0.01 μmol TEAC/g DW and 0.84 ± 0.01 μmol TEAC/g DW) amongst four species of seaweed.
    Matched MeSH terms: Soybean Proteins
  8. High angiotensin-I converting enzyme (ACE) inhibitory activity of Alcalase-digested green soybean (Glycine max) hydrolysates
    Hanafi MA, Hashim SN, Chay SY, Ebrahimpour A, Zarei M, Muhammad K, et al.
    Food Res Int, 2018 04;106:589-597.
    PMID: 29579964 DOI: 10.1016/j.foodres.2018.01.030
    As a protein-rich, underutilized crop, green soybean could be exploited to produce hydrolysates containing angiotensin-I converting enzyme (ACE) inhibitory peptides. Defatted green soybean was hydrolyzed using four different food-grade proteases (Alcalase, Papain, Flavourzyme and Bromelain) and their ACE inhibitory activities were evaluated. The Alcalase-generated green soybean hydrolysate showed the highest ACE inhibitory activity (IC50: 0.14 mg/mL at 6 h hydrolysis time) followed by Papain (IC50: 0.20 mg/mL at 5 h hydrolysis time), Bromelain (IC50: 0.36 mg/mL at 6 h hydrolysis time) and Flavourzyme (IC50: 1.14 mg/mL at 6 h hydrolysis time) hydrolysates. The Alcalase-generated hydrolysate was profiled based on its hydrophobicity and isoelectric point using reversed phase high performance liquid chromatography (RP-HPLC) and isoelectric point focusing (IEF) fractionators. The Alcalase-generated green soybean hydrolysate comprising of peptides EAQRLLF, PSLRSYLAE, PDRSIHGRQLAE, FITAFR and RGQVLS, revealed the highest ACE inhibitory activity of 94.19%, 99.31%, 92.92%, 101.51% and 90.40%, respectively, while their IC50 values were 878 μM, 532 μM, 1552 μM, 1342 μM and 993 μM, respectively. It can be concluded that Alcalase-digested green soybean hydrolysates could be exploited as a source of peptides to be incorporated into functional foods with antihypertensive activity.
    Matched MeSH terms: Soybean Proteins/isolation & purification; Soybean Proteins/pharmacology*
  9. Effect of soy protein on the small bowel mucosa of young infants recovering from acute gastroenteritis
    Iyngkaran N, Yadav M, Looi LM, Boey CG, Lam KL, Balabaskaran S, et al.
    J Pediatr Gastroenterol Nutr, 1988 Jan-Feb;7(1):68-75.
    PMID: 3335989
    The effect of soy protein on the small bowel mucosa of 18 infants with acute gastroenteritis was studied. The infants were maintained on a protein hydrolysate formula for 6-8 weeks, following which they were readmitted for soy protein challenge studies. Jejunal biopsy was performed before and 24 h after challenge. On the basis of the clinical and histological reaction to soy protein challenge, three groups were identified. Group 1 consisted of three infants who had clinical and histological reaction. There was associated depletion of mucosal enzymes, lactase, sucrase, malatase, alkaline phosphatase, and blood xylose levels. Group 2 consisted of seven infants who had histological reaction but no clinical symptoms. Two of these seven infants, however, developed clinical reaction when rechallenged with soy protein 2 and 90 days later. Following challenge, mucosal enzymes and blood xylose levels were depressed in five of the seven infants tested. Group 3 consisted of eight infants who did not have either a clinical or a histological reaction. The mucosal enzymes and blood xylose levels were not depressed in four infants tested. The present study shows that the small bowel mucosa of some young infants recovering from acute gastroenteritis remains sensitive to soy protein for a variable period of time. The feeding of soy protein to these infants may result in the persistence of mucosal damage and perpetuation of diarrhea.(ABSTRACT TRUNCATED AT 250 WORDS)
    Matched MeSH terms: Soybean Proteins
  10. Fulltext Changes in chemical composition and amino acid content of Soy Protein Isolate (SPI) from tempeh
    Wan Saidatul Syida, W.K., Normah, I., Noriham, A., Mohd Yusuf, M.
    International Food Research Journal, 2018;25(4):1528-1533.
    MyJurnal
    Processing of soybeans to other products and consumption of soy products is increasing worldwide mainly due to acclaimed health benefits. Processing can alter soybean sensory appeal, nutritive value and potentially affect consumer health. Rhizopus oligosporus was used to ferment soybean for 3 days. The tempeh flour (TF) was produced form tempeh while defatted tempeh flour (DTF) was then produced from TF by immersing in hexane solvent while soy protein isolate (SPI) was prepared from DTF by using alkali and acid followed by neutralization treatment. In this study, nutritional properties and amino acid content of tempeh, TF, DTF and SPI were determined. Therefore, the objective of this study is was to evaluate the effect of each treatment on the chemical composition and amino acid content for all the samples. The results showed that the nutritional properties (total ash, moisture, crude fat, total carbohydrate and crude fibre) were reduced significantly (p < 0.05) except for protein content. Protein content was significantly (p < 0.05) increased by 50.5% in SPI. For amino acid content, the results obtained showed that SPI contain highest amount of essential and non-essential amino acid followed by DTF, Tempeh and TF. Glutamic acid was found to be the highest amino acid component in all samples. The evaluation from the results showed that SPI can be considered as potential functional food ingredients.
    Matched MeSH terms: Soybean Proteins
  11. Development of a probiotic delivery system from agrowastes, soy protein isolate, and microbial transglutaminase
    Yew SE, Lim TJ, Lew LC, Bhat R, Mat-Easa A, Liong MT
    J Food Sci, 2011 Apr;76(3):H108-15.
    PMID: 21535834 DOI: 10.1111/j.1750-3841.2011.02107.x
    Probiotic delivery system was developed via the use of microbial transglutaminase (MTG) cross-linked soy protein isolate (SPI) incorporated with agrowastes such as banana peel (BE), banana pulp (BU), and pomelo rind (PR). Inoculums of Lactobacillus bulgaricus FTDC 1511 were added to the cross-linked protein matrix. The incorporation of agrowastes had significantly (P<0.05) reduced the strength, pH value, and the lightness of the SPI gel carriers, while sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles revealed that the occurring cross-links within the SPI gel carriers were attributed to the addition of MTG. Scanning electron microscope micrographs illustrated that SPI carriers containing agrowastes have exhibited a less-dense protein matrix. All the SPI carriers possessed maximum swelling ratio at 4 to 4.5 within 15 min in simulated gastric fluid (SGF), whereas the maximum swelling ratios of SPI/BE, SPI/BU, and SPI/PR were higher compared to that of control in simulated intestinal fluid (SIF). Additionally, SPI carriers in SGF medium did not show degradation of structure, whereas a major collapse of network was observed in SIF medium, indicating controlled-release in the intestines. The addition of agrowastes into SPI carriers led to a significantly (P<0.0001) lower release of L. bulgaricus FTDC 1511 in SGF medium and a higher release in SIF medium, compared to that of the control. SPI carriers containing agrowastes may be useful transports for living probiotic cells through the stomach prior to delivery in the lower intestines.
    Matched MeSH terms: Soybean Proteins/isolation & purification; Soybean Proteins/metabolism; Soybean Proteins/ultrastructure; Soybean Proteins/chemistry*
  12. Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics
    Yeo SK, Liong MT
    Int J Food Sci Nutr, 2010 Mar;61(2):161-81.
    PMID: 20085504 DOI: 10.3109/09637480903348122
    Lactobacillus sp. FTDC 2113, L. acidophilus FTDC 8033, L. acidophilus ATCC 4356, L. casei ATCC 393, Bifidobacterium FTDC 8943 and B. longum FTDC 8643 were incorporated into soymilk supplemented with fructooligosaccharides (FOS), inulin, mannitol, maltodextrin and pectin. The objective of the present study was to evaluate the effects of prebiotics on the bioactivity of probiotic-fermented soymilk. Proteolytic activity was increased in the presence of FOS, while the supplementation of inulin and pectin increased the angiotensin I-converting enzyme inhibitory activity accompanied by lower IC(50) values. The beta-glucosidase activity was also enhanced in the presence of pectin. This led to higher bioconversion of glucosides to aglycones by probiotics, especially genistin and malonyl genistin to genistein. Results from this study indicated that the supplementation of prebiotics enhanced the in-vitro antihypertensive effect and production of bioactive aglycones in probiotic-fermented soymilk. Therefore, this soymilk could potentially be used as a dietary therapy to reduce the risks of hypertension and hormone-dependent diseases such as breast cancer, prostate cancer and osteoporosis.
    Matched MeSH terms: Soybean Proteins/metabolism
  13. In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract
    Wu Y, Han Y, Tao Y, Li D, Xie G, Show PL, et al.
    Food Res Int, 2020 06;132:109098.
    PMID: 32331662 DOI: 10.1016/j.foodres.2020.109098
    In this study, four different selected wall materials (namely gelatin, soy protein isolate, maltodextrin and Arabic gum) were applied for blueberry anthocyanin extract encapsulation. The effect of these wall material types on the release and degradation of anthocyanin and the modulation of gut microbiota during in vitro simulated gastrointestinal digestion and colonic fermentation were investigated. It was found that the encapsulation of anthocyanin extract using appropriate wall material could significantly enhance the colonic accessibility of anthocyanins. Soy protein isolate and gelatin delayed the release of anthocyanins, whereas the other two wall materials displayed no significant effect on the release time of anthocyanins. Gut microbiota mainly metabolized some phenolic compounds such as 4-hydroxycinnamic acid and chlorogenic acid. Meanwhile, different fermented anthocyanin extract microcapsule broth could significantly decrease the composition and abundance of Firmicutes and increase that of Bacteroidetes. Furthermore, the presence of anthocyanin extract microcapsules, especially those encapsulated with soy protein isolate, promoted the biosynthesis of short-chain fatty acids by gut microbiota. It is concluded that, amongst the wall materials studied, soy protein isolate appeared to be a functional and suitable candidate to delay anthocyanin release and prevent disease through the promotion of gut health.
    Matched MeSH terms: Soybean Proteins/chemistry
  14. Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs
    Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA
    Compr Rev Food Sci Food Saf, 2010 Sep;9(5):513-529.
    PMID: 33467834 DOI: 10.1111/j.1541-4337.2010.00124.x
      The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high-protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health-promoting role. Legumes and oilseeds provide well-balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat-like texture, and low cost. Mycoprotein is fungal in origin and is used as a high-protein, low-fat, health-promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.
    Matched MeSH terms: Soybean Proteins
  15. Can soy prevent male osteoporosis? A review of the current evidence
    Chin KY, Ima-Nirwana S
    Curr Drug Targets, 2013 Dec;14(14):1632-41.
    PMID: 24354587
    The Asian population whose soy intake is higher compared to Western populations shows a significantly lower incidence of osteoporotic fracture. Several meta-analyses have revealed that supplementation of soy isoflavones improve bone health status in women. This review examined the current evidence as to whether soy could exhibit similar bone protective effects on the male population. In vivo studies revealed that supplementation of soy protein or soy isoflavones improved bone health in both normal and osteoporotic male rodents. Cell culture studies showed that soy isoflavones influenced osteogenesis and osteoclastogenesis through mechanisms such as estrogen receptor binding activity, antiinflammatory activity and anti-parathyroid hormone activity. Soy isoflavones also affected calcium channel signaling and might exhibit direct effects on the osteoblastogenesis modulator, core binding factor 1. However, limited clinical trials involving soy intervention in males generally showed insignificant results. This could be attributed to the short duration of intervention, characteristics of the subjects or method of bone health assessment. More well-planned clinical trials are required to establish possible bone protective effects of soy in men.
    Matched MeSH terms: Soybean Proteins/administration & dosage; Soybean Proteins/therapeutic use*
  16. Optimization of carbon and nitrogen sources for phytase production by Mitsuokella jalaludinii, a new rumen bacterial species
    Lan GQ, Abdullah N, Jalaludin S, Ho Y
    Lett Appl Microbiol, 2002;35(2):157-61.
    PMID: 12100593
    The effects of different carbon and nitrogen sources on phytase production by Mitsuokella jalaludinii were evaluated and the optimization of rice bran (RB) and soybean milk (SM) concentrations in the medium for phytase production was also determined.
    Matched MeSH terms: Soybean Proteins/analysis
  17. Fulltext Review article : nutritional quality and properties of protein and lipid in processed meat products – a perspective
    Babji, A.S., Fatimah, S., Abolhassani, Y, Ghassem, M.
    International Food Research Journal, 2010;17(1):35-44.
    MyJurnal
    Protein Efficiency Ratio (PER) is the most widely used method for determining protein quality. The studies involved a few category of products as raw materials namely poultry products, beef burger products, fish and fish products, soy products and palm kernel cake in animal diet preparation were compiled to compare the data. Data from the proximate analysis showed that protein content in soy protein isolate (SPI) was the highest (95.00%) followed by meat such as mackerel fish (89.09%) and beef (88.60%). Results from feed consumption and total protein consumed showed that the rats fed with mechanically deboned poultry meat (MDPM) products (excluding broiler back) consumed more feed, ranging from 469.2g to 422.3g during the study while the lowest total feed consumed (157.7g) was recorded in the rat fed a diet of fermented palm kernel cake (fPKC). The total protein consumed by rat for diets of fish and fish products such as canned sardine was 62.36g, mackerel 61.76g and anchovy at 58.91g, followed by MDPM products. Tempeh (14.72g) and fPKC diet (16.3g) were among the lowest total protein consumed by the rats. Growth and PER data for rats fed a diet of canned sardine, anchovy and mackerel, as well as mechanically deboned turkey meat (MDTM) and mechanically deboned chicken meat (MDCM) had higher mean body weight (154.80g, 145.20g, 144.81g, 148.7g and 142.5g respectively) compared to rats fed with plant protein diet such as SPI, tempeh and PKC (34.79g, 16.34g and 16.60g respectively) whereas rats fed diets containing fPKC had a mean body weight loss of 24.4g. MDPM showed higher PER value (ranging from 3.01 to 3.34) compared to hamburger group, pure beef and fish group. Tempeh and SPI had lower PER of 1.02 and 1.52 respectively while the lowest PER of 0.50 and -1.50 were shown in PKC and fPKC. The highest digestibility was shown in mackerel (96.99%), followed by canned sardine (96.88%), tempeh (91.41%), meat (90.79%) and pure beef burger (90.04%) while digestibility of PKC and fPKC were much lower (45.70% and 22.60%). Lipid profile of rats fed with palm based fat beef burger showed that palm fat(PF) and red PF did not affect the total cholestrol concentration but resulted in higher high density lipoprotein (HDL)- cholesterol concentration in their blood serum. In summary, the utilization of PF and red PF in beef burger increased the HDL-cholesterol and has no effect on the concentration of total cholesterol in rat blood serum.
    Matched MeSH terms: Soybean Proteins
  18. Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbial transglutaminase and Maillard reaction
    Gan CY, Cheng LH, Easa AM
    J Food Sci, 2009 Mar;74(2):C141-6.
    PMID: 19323728 DOI: 10.1111/j.1750-3841.2009.01053.x
    Soy protein isolate (SPI) gels were produced using single cross-linking agents (SCLA) of microbial transglutaminase (MTG) via incubation for 5 or 24 h (SCLA-MTG). When powdered SCLA-MTG gels were heated for 2 h with ribose (R2) (2 g/100 mL), dark brown gels were formed, and these were designated as combined cross-linking agent (CCLA) gels: MTG5(R2) and MTG24(R2). The results showed that the levels of Maillard-derived browning and cross-links of MTG5(R2) and MTG24(R2) gels were significantly (P < 0.05) lower than a control gel produced without MTG (SCLA-R2) even though the percentage of ribose remaining after heating of these gels was similar, indicating that a similar amount of ribose was consumed during heating. epsilon-(gamma-glutamyl)lysine bonds formed during incubation of SPI with MTG may have reduced the free amino group of SPI to take part in the Maillard reaction; nevertheless, ribose took part in the Maillard reaction and initiated the Maillard cross-linkings within the CCLA gels.
    Matched MeSH terms: Soybean Proteins/isolation & purification*; Soybean Proteins/chemistry*
  19. In-vitro digestibility and amino acid composition of soy protein isolate cross-linked with microbial transglutaminase followed by heating with ribose
    Gan CY, Cheng LH, Azahari B, Easa AM
    Int J Food Sci Nutr, 2009;60 Suppl 7:99-108.
    PMID: 19194813 DOI: 10.1080/09637480802635090
    Cross-linked soy protein isolate (SPI) gels were produced via single-treatment of SPI with microbial transglutaminase (MTG) for 5 h or 24 h, or with ribose for 2 h, or via combined-treatments of SPI with MTG followed by heating with ribose. Assessment of gel strength and solubility concluded that measures which increased protein cross-links resulted in improved gel strength; however, in most cases the digestibility and amino acid content of the gels were reduced. The combined treated gel of SPI/MTG for 24 h/ribose was more easily digested by digestive enzymes and retained higher amounts of amino acids compared with the control Maillard gels of SPI with ribose. MTG consumed lysine and glutamine and reduced the availability of amino acids for the Maillard reaction with ribose. MTG was able to preserve the nutritional value of SPI against the destructive effect of the Maillard reaction and cross-links.
    Matched MeSH terms: Soybean Proteins/isolation & purification; Soybean Proteins/metabolism*; Soybean Proteins/chemistry*
  20. Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone
    Ojukwu M, Tan JS, Easa AM
    J Food Sci, 2020 Sep;85(9):2720-2727.
    PMID: 32776580 DOI: 10.1111/1750-3841.15357
    A process for enhancing textural and cooking properties of fresh rice flour-soy protein isolate noodles (RNS) to match those of yellow alkaline noodles (YAN) was developed by incorporating microbial transglutaminase (RNS-MTG), glucono-δ-lactone (RNS-GDL), and both MTG and GDL into the RNS noodles (RNS-COM). The formation of γ-glutamyl-lysine bonds in RNS-COM and RNS-MTG was shown by sodium dodecyl sulfate polyacrylamide gel electrophoresis. Scanning electron microscope showed that compared to others, the structure of RNS-COM was denser, smoother with extensive apparent interconnectivity of aggregates. The optimum cooking time was in the order: YAN > RNS-COM > RNS-MTG > RNS-GDL > RN (rice flour noodles); tensile strength was in the order: YAN > RNS-COM > RNS-MTG > RNS-GDL > RN; and elasticity were in the order: YAN > RNS-COM > RNS-MTG, RNS-GDL > RN. Overall, RNS-COM showed similar textural and structural breakdown parameters as compared to those of YAN. Changes in microstructures and improvement of RNS-COM in certain properties were likely due to enhanced crosslinking of proteins attributed to MTG- and GDL-induced cold gelation of proteins at reduced pH value. It is possible to use the combination of MTG and GDL to improve textural and mechanical properties of RNS comparable to those of YAN. PRACTICAL APPLICATION: Combined MTG and GDL yield rice flour noodles with improved textural properties. The restructured rice flour noodles have the potential to replace yellow alkaline noodles.
    Matched MeSH terms: Soybean Proteins/chemistry*
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