Effect of soybean processing on cell wall porosity and protein digestibility

Soybean cell wall porosity and permeability are increased by bio-based food processing and protease enzyme action during the digestion process.

GmIDL2a and GmIDL4a, Encoding the Inflorescence Deficient in Abscission-Like Protein, Are Involved in Soybean Cell Wall Degradation during Lateral Root Emergence

The number of lateral roots (LRs) of a plant determines the efficiency of water and nutrient uptake. Soybean is a typical taproot crop which is deficient in LRs. The number of LRs is therefore an important agronomic trait in soybean breeding. It is reported that the inflorescence deficient in abscission (IDA) protein plays an important role in the emergence of Arabidopsis LRs. Previously, the genes which encode IDA-like (IDL) proteins have been identified in the soybean genome. However, the functions of these genes in LR development are unknown. Therefore, it is of great value to investigate the function of IDL genes in soybean. In the present study, the functions of two root-specific expressed IDL genes, GmIDL2a and GmIDL4a, are investigated. The expressions of GmIDL2a and GmIDL4a, induced by auxin, are located in the overlaying tissue, where LRs are initiated. Overexpression of GmIDL2a and GmIDL4a increases the LR densities of the primary roots, but not in the elder root. Abnormal cell layer separation has also been observed in GmIDL2a- and GmIDL4a-overexpressing roots. These results suggest that the overlaying tissues of GmIDL2a- and GmIDL4a-overexpressing roots are looser and are suitable for the emergence of the LR primordium. Further investigation shows that the expression of some of the cell wall remodeling (CWR) genes, such as xyloglucan endotransglucosylase/hydrolases, expansins, and polygalacturonases, are increased when GmIDL2a and GmIDL4a are overexpressed in hairy roots. Here, we conclude that GmIDL2a and GmIDL4a function in LR emergence through regulating soybean CWR gene expression.

Phenolic compounds and phenylalanine ammonia lyase activity in two soybean (Glycine max L. cv. Mandarin) cell lines that differ in their ploidy levels

Through this preliminary experiment examining different color expressions in two soybean cell lines, SB₁, and SB₃ several important features were observed. SB₃ cells, which produce much more dark brown pigments in both suspension and callus cultures, had higher total phenolics and flavonoid contents as well as higher L-phenylalanine ammonia lyase activity.

Hydrolyzed Okara in Low-Fat Pork Burgers under Pilot Scale

Okara (soybean curd refuse) is the major byproduct in the manufacture of soymilk and tofu. Okara cannot be used in foods due to its high moisture and poor mouth feel. Relatively high insoluble dietary fibers are the main reason for the poor sensory quality. In this study we used the ViscozymeTMand PectinexTMto degrade the first and second layers of soybean cell wall and transform okara as an ingredient for meat products. Pork burgers incorporated with six different levels of hydrolyzed wet okara (5, 10, 15, 20, 25 and 30%) were prepared and compared with controls (without okara). Cook loss (%), cholesterol content, water holding capacity (WHC), color attributes and sensory evaluation were conducted to evaluate the feasibility of hydrolyzed okara as meat product ingredient. While the moisture contents of raw and cooked pork burger increased with the addition of various percentage okara, the addition of okara reduced the cholesterol content by about 6~56% for raw pork burger and 14~47% for cooked burger. The WHC and cook loss (%) of pork burger were improved by the addition of okara. The addition of okara also increased the pH, L* and, b* values of raw pork burger but did not affect a* value. Significant effects of okara on overall acceptability were observed when the addition of okara was above 25%.