Characterization of alkali-modified soy protein concentrate

To study the influence of the preparation mode, including mild alkali modification, of soy protein concentrate on soluble protein content and composition, some of its nutritive and functional properties were investigated. Soy protein concentrate prepared by aqueous alcohol leaching was modified in mild alkaline solutions (pH 8.0) at 40, 50 and 60? C for 60 minutes and compared with two principal types of commercial soy protein concentrate. Soluble protein content, composition and properties of soy protein concentrate, as well as their potential use are essentially determined by the preparation mode. Limited mild alkali hydrolysis increased protein solubility by 40-71%, while emulsion stability was increased by 18-56%. Major storage soybean proteins exhibited different stability to alcohol denaturation and mild alkali modification. The most susceptible were acidic -A3 - and -A5- subunits of glycinin.

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FORMULASI TIWUL DAN BERAS INSTAN TINGGI PROTEIN MENGGUNAKAN TEPUNG UBI KAYU-TEPUNG LEMBAGA JAGUNG DENGAN PENAMBAHAN KONSENTRAT PROTEIN KEDELAI

Jurnal Gizi dan Pangan Soedirman ◽

10.20884/1.jgps.2017.1.01.357 ◽

2017 ◽

Vol 1 (01) ◽

pp. 36

Author(s):

Friska Citra Agustia

Keyword(s):

Randomized Trial ◽

Protein Content ◽

Soy Protein ◽

Corn Germ ◽

Fat Content ◽

Sensory Characteristics ◽

Soy Protein Concentrate ◽

Protein Concentrate ◽

Cassava Flour

Abstract The objective of the present study was to improve the tiwul quality especially its protein content by formulating instant tiwul using corn germs flours and soy protein concentrate. We conducted a factorial randomized trial. The treatment factors consisted of product shape (instant tiwul dan instant rice), proportion of cassava - corn germ flour (100:0, 90:10, 80:20, 70:30) and presentation of soy protein concentrate (0%, 10%, 20% dan 30%).The result showed that instant tiwul made of cassava flour-corn germ flour of 70:30 w/w and soy protein of 3% w/w was higher in protein and fat content than that of instant tiwul made of cassava flour without substitution of corn germ flour and without supplementation of soy protein, i.e. 6.06% and 1.14%, respectively for protein content and 1.66% and 0.39%, respectively for fat content. Besides the shape of product (tiwul and instant rice) not affected protein and fat content. Their coefficient rehydration were high, ranged 2 – 4. In general, their sensory characteristics of cooked instant tiwul were good (rather chewy texture, and good in flavor, aroma, and color). Keywords: Cassava flour, corn germ flour, instant tiwul, soy protein concentrate Abstrak Tiwul adalah makanan tradisional (agak kenyal, makanan seperti nasi yang dibuat dari tepung ubi kayu) mengandung protein yang rendah dan biasanya memiliki karakteristik fisik yang rendah. Tujuan penelitian adalah meningkatkan kualitas tiwul terutama kandungan proteinnya dengan formulasi tiwul instan menggunakan tepung lembaga jagung dan konsentrat protein kedelai. Penelitian menggunakan rancangan acak kelompok dengan 3 faktor yaitu bentuk produk (tiwul instan dan beras instan), proporsi tepung ubi kayu dan tepung lembaga jagung (100:0, 90:10, 80:20, 70:30) dan persentase konsentrat protein kedelai (0%, 10%, 20% dan 30%). Hasil menunjukkan tiwul instan yang terbuat dari tepung ubi kayu-tepung lembaga jagung 70:30 b/b dan konsentrat protein kedelai 3% mengandung protein dan lemak lebih tinggi dari tiwul yang terbuat dari tepung ubi kayu tanpa substitusi tepung lembaga jagung dan tanpa suplementasi konsentrat protein kedelai yaitu 6,06% dan 1,14%, berturut-turut untuk kandungan protein dan 1.66% dan 0.39%, berturut-turut untuk kadar lemak. Sedangkan bentuk produk tiwul (tiwul maupun beras instan) tidak mempengaruhi kadar protein dan kadar lemaknya. Tiwul memiliki koefisien rehidrasi cukup tinggi, berkisar 2 – 4. Secara umum, tiwul instan memiliki karakteristik sensori yang baik (tekstur agak kenyal, dan flavor, aroma, dan warna yang baik). Kata kunci : tiwul instan, tepung ubi kayu, tepung lembaga jagung, konsentrat protein kedelai

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Effect of Soy Concentrate, Oat (Avena sativa) Flour and Chia Seeds (Salvia hispanica) as a Partial Substitute of Wheat Flour (Triticum aestivum) on Protein Content, Dietary Fiber Content, Textural Shelf Life and Organoleptic Properties of Breadsticks

Journal of Food Research ◽

10.5539/jfr.v8n3p77 ◽

2019 ◽

Vol 8 (3) ◽

pp. 77

Author(s):

Mariel Angélica Reyes Rendón ◽

Esther Pérez Carrillo ◽

Sara Guajardo Flores

Keyword(s):

Protein Content ◽

Dietary Fiber ◽

Wheat Flour ◽

Soy Protein ◽

Preference Test ◽

Fiber Content ◽

Soy Protein Concentrate ◽

Protein Concentrate ◽

Organoleptic Properties ◽

Fermentation Time

Few studies have examined the effects on nutrient contents and organoleptic properties of substituting wheat flour by protein dense ingredients as are soy protein concentrate, oat and chia in bakery formulas. The objective of the study was to assess the effect of adding soy protein concentrate, oat and chia to two breadsticks formulas proposed to provide at least 10 % of the daily recommended value of protein for an adult. Thirty three percentage of wheat flour were substituted by 3:1 oat:chia (BO) and 1:1 oat:chia (BC) composite flours. The analyzed parameters were wheat-meal fermentation time, moisture, protein, insoluble and soluble dietary fiber, firmness, organoleptic acceptance, and preference. Results revealed that both formulas contributed the minimum wished protein content, had higher dietary fiber content than only wheat flour breadsticks and had an acceptable texture, flavor, and appearance. It is recommended to continue formula BO because it turned out to be the favorite in the preference test.

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Iron Requirement of Chicks Fed a Semipurified Diet Based on Casein and Soy Protein Concentrate

Poultry Science ◽

10.3382/ps.0740412 ◽

1995 ◽

Vol 74 (2) ◽

pp. 412-415 ◽

Cited By ~ 17

Author(s):

SEIJI AOYAGI ◽

DAVID H. BAKER

Keyword(s):

Soy Protein ◽

Soy Protein Concentrate ◽

Protein Concentrate ◽

Iron Requirement

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A Very Low CP Level Reduced Diarrhoea and Productivity in Weaner Pigs, but No Differences between Post-Weaning Diets Including Soybean Meal or Soy Protein Concentrate Were Found

Animals ◽

10.3390/ani11030678 ◽

2021 ◽

Vol 11 (3) ◽

pp. 678

Author(s):

Julie C. Lynegaard ◽

Niels J. Kjeldsen ◽

Julie K. Bache ◽

Nicolai R. Weber ◽

Christian F. Hansen ◽

...

Keyword(s):

Growth Performance ◽

Soy Protein ◽

Soybean Meal ◽

Nutrient Utilization ◽

Positive Control ◽

Negative Control ◽

Soy Protein Concentrate ◽

Protein Concentrate ◽

Feed Conversion ◽

And Performance

Soy protein concentrate improves nutrient utilization and growth performance compared to soybean meal, and diets with a low crude protein (CP) level decreases diarrhoea. The objectives were to (1) test a low CP diet based on different soy products, and (2) to test a very-low CP diet (15.1%) with amino acids (AA) on diarrhoea and productivity. A total of 5,635 weaned pigs (~28 days), were assigned to five dietary treatments; PC (positive control): Standard CP levels (192, 189, 191 g/kg CP) with 2500 ppm ZnO; NC (negative control): Same as PC without ZnO; SP (Soy protein concentrate): Low CP levels (176, 174, 191 g/kg CP); SB (Soybean meal): Low CP levels (177, 176, 191 g/kg CP); and XLA (X-low CP + AA): Very low CP levels (154, 151, 191 g/kg CP) with AA. The PC and XLA diets reduced diarrhoea by 41 and 61%, respectively, compared to the NC group, while no difference between SB and SP were observed. The XLA diet reduced feed intake and daily gain compared with PC and NC, where SP, SB, and XLA had a poorer feed conversion compared with PC. Conclusively, the SP and SB low-protein diets did not reduce diarrhoea or growth performance, whereas the XLA diet decreased both diarrhoea and performance.

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