An anti-HIV effect of soy products (emulsion, flour) has been revealed in vitro experiment. The unique properties of biologically active components of soy products made from the whole soybeans justify their usage in HIV/AIDS treatment as an additional treatment and prophylactic nutrition.
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Effect of fermented soybean on metabolic outcomes, anthropometric indices, and body composition: a systematic review and meta-analysis of clinical trials.
Food Funct
January 2025
Patient Safety Research Center, Clinical Research Institute, Urmia University of Medical Sciences, Urmia, Iran.
The aim of the current study was to systematically review and quantify the findings of randomized controlled trials (RCTs) assessing the effect of fermented soy products on anthropometric indices, body composition, and metabolic outcomes. PubMed, Scopus, and Web of Science were searched to identify the relevant articles from inception until March 2024. The weighted mean differences (WMD) and corresponding 95% confidence intervals (CI) were calculated as effect sizes and analyzed using the random-effects method.
View Article and Find Full Text PDFAnalysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food.
Int J Biol Macromol
January 2025
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Institute of Western Agriculture, Chinese Academy of Agricultural Sciences, Changji 831100, China. Electronic address:
This work prepared the soy protein isolate (SPI)-beeswax-based bigel loaded with β-carotene, and the effect of printing temperature (PT) on texture regulation was investigated. During printing, increasing PT weakened the rheological properties and printability of ink. However, the mechanical strength and deformation resistance at non-linear regions of products were strengthened after printing.
View Article and Find Full Text PDFThe Effects of Compound Starter Culture and Sugar and Soy Milk on the Quality and Probiotic Activity of Milk-Soy Mixed Yogurt.
J AOAC Int
January 2025
College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
Background: Yogurt has emerged as an essential nutritional food in contemporary diets, and the development of new multi-component yogurt formulations has become a focal point of current research.
Objective: In this study, the effects of fermentation compounds and the addition of sugar, soy milk on the quality and probiotic activity of milk-soy mixed yogurt were studied to determine the optimal formation of mixed yogurt.
Methods: The various fermentation compounds (YO-MIX 883, Lactobacillus Casei complex starter cultures, Lactobacillus Paracasei compound starter cultures), different concentrations of milk-soy additions (0, 25, 50, 75, 100%) and sugar (2, 4, 6, 8%) were tested within each experimental group, and the pH, appropriate acidity, and total viable bacterial count of the fermented milk-soy mixed yogurt were determined throughout the fermentation and refrigeration processes.
Soy protein isolate/dextran glycation conjugates: Fabrication through ultrasound-assisted cyclic continuous reaction and their applications as carriers of anthocyanins.
Int J Biol Macromol
January 2025
College of Chemistry and Life Sciences, Institute of Food Fermentation, Chengdu Normal University, Chengdu 611130, China; Key Laboratory of Functional Molecule Structure Optimisation and Application in Sichuan Province Colleges and Universities, Chengdu Normal University, Chengdu 611130, China. Electronic address:
The precise control of browning and enhancement of Maillard reaction kinetics to improve the surface functionality and nutrient encapsulation efficiency of soy proteins remains a significant challenge. This research presents an ultrasound-assisted cyclic reaction method (1-7 cycles) to synthesize soy protein isolate/dextran (SPI/D) conjugates with enhanced grafting degree and functionality during the Maillard reaction. The technique significantly increased the grafting degree to 65.
View Article and Find Full Text PDFRecombinant Fungal Aspartic Endopeptidases: Insights into Protein Hydrolysis and Combined Effect with Pepsin for Animal Feed Application.
J Agric Food Chem
January 2025
Faculty of Mechanical and Process Engineering, Hochschule Offenburg, 77652 Offenburg, Germany.
Protein hydrolysis under acidic conditions can improve the product quality, nutrient availability, and cost efficiency, particularly when neutral or alkaline enzymes are ineffective. Six fungal aspartic endopeptidases (FAPs) were recombinantly expressed as active enzymes in , with peak activity between 30-50 °C and pH 3.0-4.
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