Food Chemical Studies of Soybean Protein

Quantum chemical studies of protein structure.

Quantum chemical methods now permit the prediction of many spectroscopic observables in proteins and related model systems, in addition to electrostatic properties, which are found to be in excellent accord with those determined from experiment. I discuss the developments over the past decade in these areas, including predictions of nuclear magnetic resonance chemical shifts, chemical shielding...

OPTICAL STUDIES OF COLORED CHEMICAL SPECIES

Evanescent wave spectroscopy using thin optically transparent electrodes and multiple reflections allows unique observations of the electrochemical interphase since the region of solution sampled is typically 100 nm from the electrode in the visible spectral region. This technique is found to be highly sensitive to the presence of absorbing adsorbed species

Functional Properties of Soybean Food Ingredients in Food Systems

The food system is the transformation of raw materials into healthy food products within biophysical and socio-cultural contexts which results in production, processing, distribution, preparation and consumption of food. Food systems include components of food availability, access and utilization which underpin food security (Gregory et al., 2005). The expanding world population has resulted to...

Physical and chemical properties of soybean proteins.

Chemical composition and protein quality comparisons of soybeans and soybean meals from five leading soybean-producing countries.

Soybeans (SBs) were obtained from five leading SB-producing countries (Argentina, Brazil, China, India, and the United States), imported to the United States, and processed into soybean meal (SBM) under uniform conditions in the United States. SBs from China had the highest crude protein (CP) content while SBs and the resultant SBM from Argentina had the lowest. Additional differences in the qu...