Many infant formulas are available as alternatives to breast-feeding. These formulas are necessary and valuable resources in the nutriture of infants, but it is important to evaluate their use and efficacy periodically. Soybean preparations were suggested as a milk substitute by Hill and Stuart’ in 1929. Since then, the use of these products has expanded appreciably, and they are used for an es...

The concentration dependence of dynamic moduli G’ and G” of soy protein isolates (SPI) and soy protein concentrates (SPC) were studied in solutions prepared under different conditions. Three-level preliminary fractional experiments were undertaken to study effects of temperature, pH, concentration on the gel strength of soy protein isolate and soy protein concentrate solutions. Protein concentr...

This study focused on improving and diversifying the food and nutrition status of soy milk prepared by germinating the soyabeans prior to soy milk preparation and evaluating its quality and potential for acceptance. The pH, moisture, fat, protein, ash and total solid content of raw material soyabean were 6.76, 12,17.67,39.6, 5.3, 88 %. Non-Germinated and Germinated Soy milk (from shorttime Soya...

Abstract Protein is a key structural component in many foods. Soybeans are plant-based protein source, that used food. Soy concentrate generally high nutrients, particularly protein, with an essential amino acid profile immense plant products and closely resembles animal protein. In increasing the characteristics of processed soybean products, such as physical modification, namely preheated pro...

Protein restriction is used conventionally in the prevention and treatment of diabetic nephropathy. Recently, the use of soy protein instead of animal protein has been postulated as a new preventive and treatment option. The aim of this study was to determine the qualitative and quantitative effects of dietary protein on biomarkers of diabetic nephropathy in a Type 2 diabetes mellitus mouse mod...

Nutritional interventions are important alternatives for reducing the prevalence of many chronic diseases. Soy is a good source of protein that contains isoflavones, including genistein and daidzein, and may alter the risk of obesity, Type 2 diabetes, osteoporosis, cardiovascular disease, and reproductive cancers. We have shown previously in nonhuman primates that soy protein containing isoflav...

Dynamic mechanical properties including temperature effect, stress softening, and Payne effect are studied on the elastomer composites filled with soy protein or carbon black. The comparison of protein composite with well-known carbon black composites provides further insight into the protein composites. The elastomers filled with soy protein aggregates give substantial reinforcement effect whe...

BACKGROUND Epidemiologic studies suggest a low incidence of cardiovascular disease in populations that consume dietary soy. For people aged 40 to 70 years, each increment of 20 mm Hg in systolic blood pressure (BP) or 10 mm Hg in diastolic BP doubles the risk of cardiovascular disease for BPs of 115/75 to 185/115 mm Hg. METHODS To determine the effect of soy nuts on systolic and diastolic BP ...

The non-biodegradable nature of plastic packaging has brought about an attention in bio-basedpackaging materials. Edible composite films were prepared using soy protein concentrate (SPC) and pullulan(PUL) biopolymer at five different ratio (100:0; 70:30; 50:50; 30:70 and 0:100) with glycerol as plasticizer bycasting-evaporation method. The thickness, mechanical properties, water vapor permeabil...

In 1999 FDA approved a soy/heart health claim on the premise that soy protein lowers total and LDL cholesterol. The FDA gave no consideration to soy protein's effect on other cardiovascular risk factors. A considerable body evidence suggests that homocysteine level is a far better marker of heart disease risk than cholesterol.1-5 We submit that it is improper for FDA is to allow a claim for soy...