Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

Effect of solvent extracted soybean meal and full-fat soya on the protein and amino acid digestibility and body amino acid composition in rainbow trout (Oncorhynchus mykiss)

 This study was carried out to investigate the apparent digestibility coefficients (ADCs) value of protein, amino acid and energy and body amino acid composition of rainbow trout fed solvent extracted soybean meal (SBM) and full-fat soybean meal (FFS) partly replacing fish meal (FM) in diets. Five iso nitrogenous (average 50.36% crude protein) and energetic (4294 kcal/kg total energy) ...

Effect of solvent extracted soybean meal and full-fat soya on the protein and amino acid digestibility and body amino acid composition in rainbow trout (Oncorhynchus mykiss)

 This study was carried out to investigate the apparent digestibility coefficients (ADCs) value of protein, amino acid and energy and body amino acid composition of rainbow trout fed solvent extracted soybean meal (SBM) and full-fat soybean meal (FFS) partly replacing fish meal (FM) in diets. Five iso nitrogenous (average 50.36% crude protein) and energetic (4294 kcal/kg total energy) diets wer...

Effect of Cucumber Extract on Soybean Lipoxygenase Activity and the Functional Properties of Soybean Protein Concentrate

Structural and Functional Characterization of the VQ Protein Family and VQ Protein Variants from Soybean

Proteins containing the FxxxVQxhTG or VQ motif interact with WRKY transcription factors. Although VQ proteins have been reported in several plants, knowledge about their structures, functions and evolution is still very limited. Here, we report structural and functional analysis of the VQ protein family from soybean. Like Arabidopsis homologues, soybean VQ proteins bind only Group I and IIc WRK...

Effects of microwaving, and moist and dry heating on ruminal degradability of protein and dry matter in soybean meal

Two experiments were conducted to evaluate the effects of microwaving, autoclaving (moist heating), and roasting (dry heating) on gas production parameters and in situ rumen degradability of soybean meal (SBM). SBM was treated by roasting at 140℃ for 30 and 60 min, and at 160℃ for 30 and 60 min, autoclaving at 121℃ for 20 min, and microwaving for 2, 4, and 6 min. A gas production trial...