Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1067/mai.2002.120952 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Food utility potential of protease obtained from insect-commensal Bacillus subtilis AU-2.
J Sci Food Agric
December 2024
Microbiology Department, The Institute of Science, Dr. Homi Bhabha State University, Mumbai, India.
Background: Bacillus subtilis AU-2, isolated from the gut of Tribolium castaneum, was used for protease production. The purified protease was evaluated for its potential in food-related applications including meat tenderization, milk coagulation, and the preparation of enzymatic soybean hydrolysates. Enzymatic hydrolysis of soy protein is an effective method for producing protein hydrolysates with optimal techno-functional properties.
View Article and Find Full Text PDFThe Root-Tuber Trypsin Inhibitor of Winged Bean and Its Anti-cancerous Activity Against Osteosarcoma Cell-Line.
Protein J
December 2024
Plant Genetic Resources and Improvement Division, CSIR-National Botanical Research Institute, Lucknow, Uttar Pradesh, India.
Trypsin inhibitor from the root-tuber of underutilized legume Winged bean (Psophocarpus tetragonolobus (L.) DC.) (WbT-TI) was purified using ion exchange chromatography followed by size-exclusion chromatography.
View Article and Find Full Text PDFNutritional properties of common bean protein concentrate compared to commercial legume ingredients for the plant-based market.
Curr Res Food Sci
November 2024
Embrapa Food Technology, Avenida das Américas, 29501, Rio de Janeiro, RJ, 23020-470, Brazil.
There is an enormous demand to develop new sources of proteins, mainly to supply the growing plant-based food market worldwide, with the push for more sustainable and healthier products. The objective of this study was to evaluate the composition and the nutritional properties of commercial soybean, pea, and fava bean protein ingredients and compare them with an in-house ingredient (flour and protein concentrate), obtained from the main Brazilian cultivar of common bean (, Pinto bean). The protein content of the common bean concentrate (79.
View Article and Find Full Text PDFAn industry survey of the composition and variability of soybean gums and soapstocks across US soybean processing plants.
J Anim Sci
January 2024
Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, KS, USA 66506-0201.
Depending on the soybean processing plant, gums and soapstocks may be added back to soybean meal during soybean processing. Despite potential effects on soybean meal quality, there is limited information available on the composition and variation in soybean by-products and the resulting soybean meal if by-products are added back during processing. A total of 36 soybean by-product samples from 14 plants across 8 different companies were examined in an industry survey evaluating the composition and variation of soybean gums and soapstocks across the United States.
View Article and Find Full Text PDFAnaerobic fermentation of soybean meal by Bacillus subtilis ED-3-7 and its effect on the intestinal microbial community of chicken.
Poult Sci
November 2024
College of Life Sciences, Hebei Agricultural University, Baoding, China; Feed Microbial Technology Innovation Center of Hebei Province, Baoding, China.
Article Synopsis
- A strain called ED-3-7 was identified for its ability to produce enzymes that break down proteins, showing potential for improving soybean meal through anaerobic fermentation.
- The fermentation process significantly increased crude protein and acid-soluble protein levels while greatly reducing harmful components like glycinin and trypsin inhibitors.
- Feeding chickens with the fermented soybean meal enhanced their growth and nutrient absorption, altered their gut bacteria to favor healthier strains like Lactobacillus, and indicated the strain's viability for industrial use.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!