the ability of whey protein concentrate (wpc) (1% w/v) and/or honey (2% and 4% w⁄v) to improve lactic acid bacteria (streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus) growth and viability in yoghurt during a 21 day period of storage was investigated. another focus of this study was to examine fermentation kinetics and post-acidification rates through ph and lactic acid...

On the basis of magnetic molecularly imprinted polymer (MMIP) solid-phase extraction coupled with high performance liquid chromatography, we established a new method for the determination of the 4-methylimidazole (4-MEI) in soy sauce. Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), X-ray diffraction (XRD) and vibrating sample magnetometer (VSM) were used to characterize ...

In this study, we developed a facile approach to produce nanogels via self-assembly of folic acid, soy protein, and soy polysaccharide. High-pressure homogenization was introduced to break down the original aggregates of soy protein, which benefits the binding of soy protein with soy polysaccharide and folic acid at pH 4.0. After a heat treatment that causes the soy protein denaturation and gel...

Soyprotein–jute fiber composites developed using water without any chemicals as the plasticizer show much better flexural and tensile properties than polypropylene–jute composites. Co-products of soybean processing such as soy oil, soyprotein concentrate and soy protein isolates are inexpensive, abundantly available and are renewable resources that have been extensively studied as potential mat...

We evaluated the protein quality of organic and transgenic soy fed to rats throughout life. Thirty female Wistar rats were divided into three groups (N = 10): organic soy group (OSG) receiving organic soy-based diet, genetically modified soy group (GMSG) receiving transgenic soy-based diet, and a control group (CG) receiving casein-based diet. All animals received water and isocaloric diet (10%...

BACKGROUND In recent years, the number of bedridden people is rapidly increasing due to aging or lack of exercise in Japan. This problem is becoming more serious, since there is no countermeasure against it. In the present study, we designed to investigate whether dietary proteins, especially soy, had beneficial effects on skeletal muscle in 59 volunteers with various physical activities. MET...

Cereal Chem. 63(5):381-383 The nature of the interaction between lysozyme with soy protein isolate, soy proteins. The interaction between lysozyme and soy 11S was stronger soy I IS, and soy 7S fractions was studied using a turbidity method. than that of lysozyme and soy 7S, suggesting that the surface Complete dissociation of soy protein lysozyme complexes occurred at an electronegativity of so...

Soy protein and isoflavones (phytoestrogens) have gained considerable attention for their potential role in improving risk factors for cardiovascular disease. This scientific advisory assesses the more recent work published on soy protein and its component isoflavones. In the majority of 22 randomized trials, isolated soy protein with isoflavones, as compared with milk or other proteins, decrea...

Dietary soy protein, in comparison with casein, generally lowers the serum cholesterol concentration in rats fed on a cholesterol-enriched diet, while mixed results were observed in rats fed on a diet free of cholesterol. Soy protein also suppresses the conversion of linoleic acid to arachidonic acid in the rat liver. The present study examines whether phytate, a minor component of a soy protei...

This study investigated long-term effects on nutrient digestibility and protein and lipid growth of soy protein and lipid levels used in commercial grower diets for Atlantic salmon. Two series of Ž . extruded diets were formulated to contain either 45% protein and 32% lipid medium fat or 40% Ž . protein and 39% lipid high fat . Each series consisted of six diets in which a soy protein source Ž ...