High-performance liquid chromatographic methods were developed for the isolation and quantitative determination of the group B soyasaponins, including 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP)-conjugated soyasaponins alphag, betag, and betaa, and their non-DDMP counterparts, soyasaponins V, I, and II, respectively, with formononetin used as the internal standard. The limits of qu...

Conophor nut (Tetracarpidium conophorum) was processed using different heat treatments to explore its full potential as food ingredients. The raw, boiled, and toasted nuts were defatted and the proteins isolated by alkaline solubilization and isoelectric precipitation. The variously processed nuts were analyzed for the proximate and amino acid compositions, and functional properties. The protei...

Lunasin is a peptide derived from the soybean 2S albumin seed protein that has both anticancer and anti-inflammatory activities. Large-scale animal studies and human clinical trials to determine the efficacy of lunasin in vivo have been hampered by the cost of synthetic lunasin and the lack of a method for obtaining gram quantities of highly purified lunasin from plant sources. The goal of this...

Cereal Chem. 66(l):51 -55 Water retention properties of two hexane-defatted corn germ protein retention of both CGP preparations. Time of incubation (10-30 min) and (CGP) preparations processed by a modified and a conventional procedure pH of solution (pH 6-7) did not affect water retention. Defatted CG P and soy protein flour were studied in model systems and analyzed using obtained by the mod...

BACKGROUND The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. METHODS Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical an...

HRČKOVÁ M., RUSŇÁKOVÁ M., ZEMANOVIČ J. (2002): Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates. Czech J. Food Sci., 20: 7–14. Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymati...

The effects on the pancreas of chronic (95 wk) dietary exposure to protease inhibitors from soy and potato were compared in rats and mice. Soy and potato trypsin inhibitor (TI) concentrates were prepared from defatted raw soy flour and potato juice, respectively, by selective precipitation and ultrafiltration. Animals were fed a diet in which casein supplied approximately 20% protein. Each conc...

spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

Although recent evidence clearly indicates that trypsin inhibitors (TO and low protein digestibility are the major factors responsible for the pancreatic hypertrophic and growth inhibitory effects of raw soybeans, there was uncertainty regarding the biological threshold level of TI at which these biological effects occur. To obtain such data, dehulled defatted flakes (10% dietary protein) conta...