The nutritional quality of soy protein products is affected by the processing conditions employed in their manufacture. Heat treatment during processing serves to inactivate the inhibitors of trypsin and chymotrypsin, enzymes which play a key role in the digestion of protein in animals. In the processing of defatted soy flour to prepare a soy protein isolate, generally no heat treatment is used...

Six isonitrogenous, isocaloric diets containing commercially defatted, toasted and lightly toasted soy flours (SF) (diets 1 and 2) and four soy protein concentrates (SPC) (diets 3-6) as replacements for 40% of animal protein were fed to satiation to juvenile shrimp (Penaeus vannamei) for 10 weeks. The SPCs used in diets 3 and 5 were chemically modified products with reduced trypsin inhibitor (T...

Soy-based products consumed in Asian countries are minimally processed whereas in the USA many of the soy foods and soy ingredients are highly processed. Soy foods contain complex mixtures of bioactive compounds, which may interact with one another. The objective of this study was to evaluate the ability of various soy products containing genistin, the glycoside form of genistein, to affect gro...

Response surface methodology was employed to determine the effects of enzymatic pretreatment temperature, time, and pH on the reducing sugar content and bonding strength of soy-based adhesives (SBAs). Plywood specimens bonded by the SBAs with Pinus massoniana veneer were then produced. A significant positive correlation was observed between reducing sugar content and the bonding strength of SBA...

A comprehensive review focusing on advantages of high-power ultrasound in extraction, emulsification, crystallization, defoaming and modification of functional properties of food proteins was conducted to understand the ultrasonic mechanisms, important process parameters and components to consider for scale-up. The effect of highpower ultrasound on the overall extractability of soy proteins, to...

The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread sampl...

The purpose of this study was to determine trypsin inhibitor (TI) activity in sweetpotato and soy flour diets and their effects on the growth and lipid metabolism of hamsters. Male Golden Syrian hamsters were fed different types of dietary protein containing casein, soyprotein, transgenic sweetpotato plus soy flour (TSPF+SF), nontransgenic sweetpotato (NTSPF) plus soy flour (NTSPF+SF), transgen...