The influence of limited proteolysis of soy protein concentrate on protein extractability, the composition of the extractable proteins, their emulsifying properties and some nutritional properties were investigated. Traditional concentrate (alcohol leached concentrate) was hydrolyzed using trypsin and pepsin as hydrolytic agents. Significant differences in extractable protein composition betwee...

Two experiments were conducted to determine the influence of lipid extracted algae (LEA) on OM digestibility, N flow, and rumen fermentation. Six samples of LEA were evaluated representing 2 genus of microalgae (Nannochloropsis spp. [n = 3] or Chlorella spp. [n = 3]). Four dual-flow continuous flow fermenters (2,700 mL) were used in a Latin square design to evaluate LEA in forage or concentrate...

Article available on line / Article disponible en ligne à l’adresse : -------------------------------------------------------------------------------------------------------------------------------------------------------------------------http://om.ciheam.org/article.php?IDPDF=1600017 ---------------------------------------------------------------------------------------------------------------...

BACKGROUND Evidence suggests an inverse relationship between soy protein intake and serum concentrations of male sex hormones. Anecdotal evidence indicates that these alterations in serum sex hormones may attenuate changes in lean body mass following resistance training. However, little empirical data exists regarding the effects of soy and milk-based proteins on circulating androgens and exerc...

Abstract Choosing the right method for planning a mini-plant layout with most efficient material handling is crucial to minimize its cost of production. This study aims create design soy concentrate-based high protein biscuit mini factory, as well evaluate financial feasibility factory design. Layout generation methods used in this were Systematic Planning and BLOCPLAN algorithm. The efficiency...

Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of products. This study assessed the a pork schnitzel two soy-based schnitzels in terms three different functional units to reflect products’ functions meal components suppliers high quality proteins. For unit 1 kg product, largest for most indicators. c...

To investigate which protein properties affect the quality of high moisture textured vegetable (HTVP), we compared 12 commercial Soy Protein Concentrate (SPC). The comparison revealed that characteristics different SPCs vary greatly, significant impact on extrusion products. There were differences in degree texturization, textural properties, and sensory score Statistical correlation analysis b...

Abstract There is a need to effectively concentrate soy protein from defatted flour (DSF) while simultaneously valorizing the carbohydrate‐rich byproduct, which would otherwise be waste. This study aims evaluate process developed produce concentrates (SPC) by substantially hydrolyzing carbohydrates DSF with help of enzymes into water‐soluble saccharides and monomeric sugars, were utilized Sacch...