Antigenicity of the proteins in soy lecithin and soy oil in soybean allergy

This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while lecithin yield was 2.18%. The soy lecithin produced had a yellow-brownish colour. Mixture design was used for the experiment. The soy lecithin was used to replace 50% and 100% egg content in two different cake samples while a third sample had no lecithin. The first sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 2 eggs, 1.25g soy lecithin and 2g salt (MEL2), the second sample was made up of 250g wheat flour, 80g Margarine, 65g sugar, 5g baking powder, 2.5g soy lecithin and 2g salt (MEL3) while the third sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 4 eggs and 2g salt (MEL1). The margarine content of sample MEL3 was reduced by 20%. The physical properties of the cake samples were examined and sample MEL2 gave a better physical appeal than the other samples after baking. The specific volume of sample MEL2 (4.21cm3) was higher than those of samples MEL1 and MEL3. The proximate composition of the samples showed that the moisture content ranged from 32.9 – 34.1%, protein content 5.89 – 6.14%, ash content 1.61 – 1.64%, fat content 14.5 – 15.3% and carbohydrate 43.09 – 44.85%. Sensory evaluation was carried out on the samples to determine the most acceptable and analysis of variance was used to check for significant difference. Sample MEL2 was preferred in taste, colour, texture, flavour and general acceptability and was significantly different from samples MEL1 and MEL3 in general acceptability. It was observed that egg and some fat content in cakes could be replaced with soy lecithin. This study forms a basis for new product development for the pastry food industry.

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Bovine Milk-Derived Emulsifiers Increase Triglyceride Absorption in Newborn Formula-Fed Pigs

Nutrients ◽

10.3390/nu13020410 ◽

2021 ◽

Vol 13 (2) ◽

pp. 410 ◽

Cited By ~ 1

Author(s):

Kristine Bach Korsholm Knudsen ◽

Christine Heerup ◽

Tine Røngaard Stange Jensen ◽

Xiaolu Geng ◽

Nikolaj Drachmann ◽

...

Keyword(s):

Milk Fat ◽

Bovine Milk ◽

In Vitro Digestion ◽

Lipid Absorption ◽

Lipid Digestion ◽

Soy Lecithin ◽

Neonatal Piglets ◽

Milk Fat Globule Membranes

Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine milk. This study, therefore, aimed to determine whether emulsification with bovine milk-derived emulsifiers or soy lecithin (SL) influenced lipid digestion in vitro and in vivo. Lipid digestibility was determined in vitro in oil-in-water emulsions using four different milk-derived emulsifiers or SL, and the ultrastructural appearance of the emulsions was assessed using electron microscopy. Subsequently, selected emulsions were added to a base diet and fed to preterm neonatal piglets. Initially, preterm pigs equipped with an ileostomy were fed experimental formulas for seven days and stoma output was collected quantitatively. Next, lipid absorption kinetics was studied in preterm pigs given pure emulsions. Finally, complete formulas with different emulsions were fed for four days, and the post-bolus plasma triglyceride level was determined. Milk-derived emulsifiers (containing protein and phospholipids from milk fat globule membranes and extracellular vesicles) showed increased effects on fat digestion compared to SL in an in vitro digestion model. Further, milk-derived emulsifiers significantly increased the digestion of triglyceride in the preterm piglet model compared with SL. Ultra-structural images indicated a more regular and smooth surface of fat droplets emulsified with milk-derived emulsifiers relative to SL. We conclude that, relative to SL, milk-derived emulsifiers lead to a different surface ultrastructure on the lipid droplets, and increase lipid digestion.

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Quantitative and qualitative variability of protein content and presence of a 56 kDa allergen in different batches of cold-pressed soy oil

Journal of Allergy and Clinical Immunology ◽

10.1016/s0091-6749(02)82066-8 ◽

2002 ◽

Vol 109 (1) ◽

pp. S303-S303

Author(s):

Younes Errahali ◽

Martine Morisset ◽

Denise Anne Moneret-Vautrin ◽

Gisèle Kanny ◽

Maurice Metche ◽

...

Keyword(s):

Protein Content ◽

Soy Oil ◽

Cold Pressed

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Impact of Rapeseed and Soy Lecithin on Postprandial Lipid Metabolism, Bile Acid Profile and Gut Bacteria in Mice

Molecular Nutrition & Food Research ◽

10.1002/mnfr.202001068 ◽

2021 ◽

pp. 2001068

Author(s):

Chloé Robert ◽

Charline Buisson ◽

Fabienne Laugerette ◽

Hélène Abrous ◽

Dominique Rainteau ◽

...

Keyword(s):

Lipid Metabolism ◽

Bile Acid ◽

Gut Bacteria ◽

Soy Lecithin ◽

Postprandial Lipid Metabolism ◽

Postprandial Lipid

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The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

Foods ◽

10.3390/foods10071657 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1657

Author(s):

Karolina Östbring ◽

María Matos ◽

Ali Marefati ◽

Cecilia Ahlström ◽

Gemma Gutiérrez

Keyword(s):

Zeta Potential ◽

Storage Temperature ◽

Emulsion Stability ◽

Press Cake ◽

Strong Impact ◽

Soy Lecithin ◽

Rapeseed Protein ◽

Rapeseed Proteins ◽

Precipitation Ph ◽

The Stability

Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated at three different pHs (pH 3, 4.5, and 6) with soy lecithin as control, and were stored for six months at either 4 °C or 30 °C. Zeta potential and droplet size distribution were analyzed prior to incubation, and emulsion stability was assessed over time by a Turbiscan instrument. Soy lecithin had significantly larger zeta potential (−49 mV to 66 mV) than rapeseed protein (−19 mV to 20 mV). Rapeseed protein stabilized emulsions with smaller droplets at pH close to neutral, whereas soy lecithin was more efficient at lower pHs. Emulsions stabilized by rapeseed protein had higher stability during storage compared to emulsions prepared by soy lecithin. Precipitation pH during the protein extraction process had a strong impact on the emulsion stability. RPP3 stabilized emulsions with higher stability in pHs close to neutral, whereas the opposite was found for RPP6.5, which stabilized more stable emulsions in acidic conditions. Rapeseed proteins recovered from cold-pressed RPC could be a suitable natural emulsifier and precipitation pH can be used to monitor the stability in emulsions with different pHs.

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Dietary soy lecithin augments antioxidative defense and thermal tolerance but fails to modulate non-specific immune genes in endangered golden mahseer (Tor putitora) fry

Fish & Shellfish Immunology ◽

10.1016/j.fsi.2020.11.031 ◽

2021 ◽

Vol 109 ◽

pp. 34-40

Author(s):

Alexander Ciji ◽

M.S. Akhtar ◽

Priyanka H. Tripathi ◽

Anupam Pandey ◽

Manchi Rajesh ◽

...

Keyword(s):

Thermal Tolerance ◽

Antioxidative Defense ◽

Soy Lecithin ◽

Immune Genes ◽

Tor Putitora

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A Life Cycle Assessment of Biofuel Produced From Waste Cooking Oil

Volume 6A: Energy ◽

10.1115/imece2018-86301 ◽

2018 ◽

Author(s):

Sierra Spencer ◽

Malia Scott ◽

Nelson Macken

Keyword(s):

Global Warming ◽

Life Cycle Assessment ◽

Life Cycle ◽

Energy Consumption ◽

Waste Cooking Oil ◽

Oil Refining ◽

Soy Oil ◽

Waste Oil ◽

Cumulative Energy ◽

Cooking Oil

Biofuels have received considerable attention as a more sustainable solution for heating applications. Used vegetable oil, normally considered a waste product, has been suggested as a possible candidate. Herein we perform a life cycle assessment to determine the environmental impact of using waste vegetable oil as a fuel. We present a cradle to fuel model that includes the following unit processes: soybean farming, soy oil refining, the cooking process, cleaning/drying waste oil, preheating the oil in a centralized heating facility and transportation when required. For soybean farming, national historical data for yields, energy required for machinery, fertilizers (nitrogen, phosphorous and potassium), herbicides, pesticides and nitrous oxide production are considered. In soy oil refining, steam production using natural gas and electricity for machinery are considered inputs. Preprocessing, extraction using hexane and post processing are considered. In order to determine a mass balance for the cooking operation, oil carryout and waste oil removal are estimated. During waste oil processing, oil is filtered and water removed. Data from GREET is used to compute global warming potential (GWP) and energy consumption in terms of cumulative energy demand (CED). Mass allocation is applied to the soy meal produced in refining and oil utilized for cooking. Results are discussed with emphasis on improving sustainability. A comparison is made to traditional fuels, e.g., commercial fuel oil and natural gas. The production of WVO as fuel has significantly less global warming potential but higher cumulative energy consumption than traditional fuels. The study should provide useful information on the sustainability of using waste cooking oil as a fuel for heating.

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