The Kephalins of Soy Bean

The development of soy sauce from organic soy bean

Soy sauce with a high salt liquid-state fermentation process was prepared by using organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121°C , steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus o...

The reaction mechanism of soy bean lipoxidase.

Based on their observations that the lipoxidase-catalyzed oxidation of linoleate, like autoxidation, gave primarily conjugated diene peroxides (1,2) and caused a coupled oxidation of some easily oxidizable substances, such as carotenoids (3) and antioxidants (4), Bergstrom and Holman proposed a reaction mechanism for lipoxidase catalysis. They suggested (4) that lipoxidase could cause initiatio...

The Reversibility of the Action of Urease of Soy Bean.

THE USE OF SOY BEAN AS FOOD.*t

The demand w,hich the international shortage of food has created for cheaply produced and easily obtainable sources of all nutrients, and particularly of suitable proteins and fats, has directed attention anew to the possibilities of the soy bean. This leguminous seed which has long been employed in the dietary of many inhabitants of the Far East has hitherto found application in this country a...

Separations of soy bean inositide fractions of low partition coefficient.

The inositol-containing phosphatides of soy beans have been the subject of a number of investigations (l-7) since 1939 when Klenk and Sakai (8) first reported the presence of inositol in soy bean phosphatides. Previous work at the Northern Regional Research Laboratory (3) has shown that the alcohol-insoluble portion of soy bean phosphatides can be separated into two inositol-containing fraction...