Oligosaccharides have been credited with many health-promoting functions, which had been identified in many clinical studies, such as promoting the growth of Bifidobacterium in human intestine and balance of intestinal bacteria, modulating the immune response, inhibition of cancer and tumor, stimulation of mineral absorption. In this study the effect of processing unit operations on the levels of soybean oligosaccharides during production of soybean sheet were investigated. The concentrations of oligosaccharide in initial raw soybean were: sucrose 43.05 g/kg, raffinose 7.52 g/kg and stachyose 41.32 g/kg (in dry matter). Oligosaccharide losses in the soaking water, in the first filtrating stage, in the second filtrating stage and finally in the sheet formation stage were 0.68, 10.3, 8.15 and 47.22 g/kg (initial dry soybean) respectively, representing 0.74, 11.21, 8.87 and 51.39% of the total oligosaccharides present in the initial soybeans. The recovery of oligosaccharides in the final soybean sheet from the initial soybean was 27.92%. The loss of soybean oligosaccharides in different processing stages, especially in the by-product, the sweet slurry, was considerable. The loss of oligosaccharides was mainly associated with water/matter removal in production process. The analysis of loss profile implied possible ways to improve the technology for production of oligosaccharides-enriched soy-sheets.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
Similar Publications
Structural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its effect on emulsion stability at pH 4.5.
Int J Biol Macromol
January 2025
School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-efficiency Utilization of Jilin Province, Changchun 130118, China. Electronic address:
Emulsions play an important role in food systems by encapsulating and delivering active compounds, but maintaining their stability under various conditions can be challenging. This study explored how the concentrations of Tremella polysaccharides (TPs) (0-0.75 %) affects the structural of whey protein isolate (WPI) and the stability of their emulsions at pH 4.
View Article and Find Full Text PDFSoybean protein isolate-oxidized fucoidan nanocomplexes: Structural and interaction characterization, quercetin delivery potential evaluation.
Food Chem
December 2024
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
A novel nanocomplex was prepared using soybean protein isolate (SPI) and oxidized fucoidan (OFU) to explore the structural and interaction variations and evaluate its potential for quercetin delivery. The optimized SPI to OFU mass ratio of 10:1 (SFU3) resulted in a nanocomplex particle size of 198.1 nm and increased ζ-potential.
View Article and Find Full Text PDFAssessment of transglutaminase catalyzed cross-linking on the potential allergenicity and conformation of heterologous protein polymers.
J Food Sci
December 2024
School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, P.R. China.
Transglutaminase (TGase)-mediated cross-linking has gained significant attention due to its potential to reduce the allergenicity of food proteins. This study investigates the effects of TGase cross-linking on allergenicity and conformational modifications in a dual-protein system comprising soy protein isolate (SPI) and β-lactoglobulin (β-LG). The results showed that TGase cross-linking effectively decreased the allergenic potential of both SPI and β-LG, with a more pronounced reduction observed in the allergenicity of soy protein in the dual-protein system.
View Article and Find Full Text PDFEnzymatic hydrolysis processing of soybean meal altered its structure and protein digestive dynamics in pigs.
Front Vet Sci
November 2024
Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Province Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science and Technology, Jilin Agricultural University, Changchun, China.
Introduction: The study evaluated the enzymatic hydrolysis processing on physicochemical properties and protein digestive dynamics of soybean meal (SBM), as well as the relationship between protein secondary structure and digestive parameters was established.
Methods: Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR) were employed to analyze the microstructure and protein structure of the SBM and enzymatic hydrolysis processed soybean meal (ESBM). SBM and ESBM were incubated with pepsin at pH 3.
Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate.
Food Chem
March 2025
Research Institute for Agriculture and Life Sciences, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea; Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea. Electronic address:
In this study, the effects of faba bean protein concentrate (FPC) and soy protein isolate (SPI) on the microstructure and texture of high-moisture meat analogs (HMMA) were extensively analyzed using rheological methodologies. Rheological analyses revealed that introducing FPC disrupted the gel structure and hindered the formation of a protein network among the SPIs. The gel stability also indicated that higher FPC content increased the susceptibility to continuous oscillation, potentially resulting in structural collapse.
View Article and Find Full Text PDFWant 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!