Carbohydrate composition of soybean flours, protein concentrates, and isolates

Eldridge, A. C.; Black, L. M.; Wolf, Walter J.

doi:10.1021/jf60224a056

Cited by 55 publications

(43 citation statements)

References 17 publications

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“…Hunt et al have shown that the curing ability of soy flour is different from that of concentrate in some cases [16]. In addition, PAE is known to react with carbohydrates that contain carboxylic acid functionality [17] and the carbohydrate fraction of soy flour does contain some carboxylic acids [18,19].…”

Section: Introductionmentioning

confidence: 99%

Soy flour dispersibility and performance as wood adhesive

Frihart

Satori

2013

Journal of Adhesion Science and Technology

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Soy flour adhesives using polyamidoamine-epichlorohydrin (PAE) resin as the curing agent are being used commercially to make bonded wood products. The original studies on the soy-PAE adhesives used purified soy protein isolate, but the much lower cost soy flour is now used commercially. We examined the performance of commercially available soy flours that have their proteins either mainly in their native (90 protein dispersibility index (PDI)) or denatured (70 and 20 PDI) states. We expected that the more native state soy proteins with their better dispersibility would provide better adhesion to wood surfaces and enhanced reaction with PAE resin. Small-scale wood bonding tests showed that neither of these effects was observed without and with a low level of PAE. In these tests, the solids content of the soy formulations had a large influence on adhesive viscosity but little influence on bond strength. Additionally, little difference was observed in any of the adhesive or viscosity properties between the soy flours having either a 0.152 or 0.075 mm (100 or 200 mesh) particle size.

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Section: Introductionmentioning

confidence: 99%

Soy flour dispersibility and performance as wood adhesive

Frihart

Satori

2013

Journal of Adhesion Science and Technology

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“…Soybean meal has a reduced digestibility when compared to other protein sources because of the type and amount o f carbohydrates present in it. Soybean meal has practically no starch, instead it has an amount of other carbohydrates that may represent more than 30% of its total dry matter (Eldridge et al, 1979;Honig and Rackis, 1979). These all have a very poor utilization by poultry (Potter and Potchanakorn, 1985).…”

Section: Methodsmentioning

confidence: 99%

“…One major alteration in feed formulation to feeds entirely based on plant ingredients is related to a greater inclusion of plant proteins, which in the majority of the Table 1: Composition of experimental diets provided cases is soybean meal. Soybean meal dry matter is from 21 to 35 day of age composed of high quality protein, but low digestible carbohydrates, such as oligosaccharides derived from sucrose, but also more complex ones: pectins, hemicelluloses and cellulose (Eldridge et al, 1979;Honig and Rackis, 1979;Knudsen, 1997). Some of this fiber type components are water soluble and are entirely separated in the Nitrogen Free Extract fraction (NFE) of proximal analysis.…”

Section: Introductionmentioning

confidence: 99%

Live Performance, Water Intake and Excreta Characteristics of Broilers Fed All Vegetable Diets Based on Corn and Soybean Meal

Vieira

Lima²

2005

International J. of Poultry Science

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Abstract:A study was conducted to compare live performance and digestive metabolism of broiler chickens fed an all vegetable diet compared to a regular diet having a mix of animal by-products. The all vegetable diet was formulated with corn and soybean meal as major ingredients, whereas the feed with animal by-products had inclusions of 3.0% pork by-product, 2.5% poultry by-product, and 1.5% feather meal. One day old chicks were allocated to battery cages in a temperature controlled room. Feed and water intake, and total excreta produced were measured daily from 21 to 35 days of age. Live performance was similar between groups of birds receiving the different diets in both studies. However, birds fed the all vegetable diet had increased water intake and produced greater amounts of excreta, which were also higher in moisture. Digestibility of the all vegetable diet was poorer when compared to the regular diet. Results of this study indicate that broilers fed all vegetable diets based on corn and soybean meal may express similar live performance responses as long as feed formulation is done with a correct nutrient profile for the ingredients used. However, these type of feeds lead to a greater amount of excreta due to a higher water intake and also to the higher proportion of indigestible components.

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“…Los menores contenidos en oligosacáridos se consiguen con la extracción isoeléctrica (Eldridge et al, 1979), mientras que los porcentajes más bajos en lípidos se obtienen extrayendo con mezclas hidroalcohólicas (Clark y Proctor, 1994).…”

Section: Obtención De Concentrados Proteicos De Harina Desengrasada Dunclassified

Production and uses of protein concentrates and isolates

Vioque¹,

Sánchez‐Vioque²,

Pedroche³

et al. 2001

Grasas y Aceites

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RESUMEN Obtención y aplicaciones de concentrados y aislados protéicos.Se ha realizado una revisión sobre la obtención de concentrados y aislados proteicos vegetales y sus aplicaciones en alimentación humana. Se describen los tres métodos más comunes para la obtención de concentrados proteicos: extracción con agua, con tratamiento térmico o con soluciones hidroalcoholicas. También se describe los métodos más frecuentes de obtención de aislados proteicos, que incluyen en su segunda fase la precipitación isoelectrica de las proteínas o la recuperación mediante ultrafiltración de las mismas. Por último se citan las aplicaciones más importantes de los aislados en alimentación humana, como pueden ser nutricionales o funcionales.PALABRAS-CLAVE: Aislado protéico -Aplicaciones -Concentrado protéico -Obtención. SUMMARY Production and uses of protein concentrates and isolates.A review on the production of protein concentrates and isolates and their use in human foods has been carried out. The three methods usually used in the obtention of protein concentrates are described: extraction with water, with thermic treatment or with hydroalcoholic solutions. Also the most common methods used for the obtention of protein isolates are described, including isoelectric precipitation or protein recovery by ultrafiltration. Applications of protein isolates in human foods, such as nutritionals or functionals, are also described. KEY-WORDS: Production -Protein concentrate -Protein isolate -Uses.La extracción del aceite de las semillas de plantas oleaginosas como soja, colza o girasol, da lugar a la generación de una gran cantidad, del orden de millones de Tn al año, de harina desengrasada. Dicha harina presenta entre sus componentes principales fibra y proteínas (Tabla I).Actualmente esta harina desengrasada es utilizada como un subproducto de bajo valor añadido que es usado fundamentalemente para la alimentación del ganado. Sin embargo, los contenidos en proteí-nas de estos subproductos hacen interesantes el desarrollo de procesos de extracción de las mismas, para su utilización en otras aplicaciones, como en alimentación humana, incrementandose de esta manera el valor añadido de este subproducto.Pero estas proteínas, debido fundamentalmente al proceso de extracción del aceite se encuentran fuertemente desnaturalizadas, por lo cual es necesario el desarrollo de procesos de extracción y mejora de las mismas.En el presente trabajo se hace una revisión de los procesos de extracción de estas proteínas, es decir, la obtención de concentrados y aislados proteicos y el uso y aplicaciones de los mismos.

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Carbohydrate composition of soybean flours, protein concentrates, and isolates

Cited by 55 publications

References 17 publications

Soy flour dispersibility and performance as wood adhesive

Soy flour dispersibility and performance as wood adhesive

Live Performance, Water Intake and Excreta Characteristics of Broilers Fed All Vegetable Diets Based on Corn and Soybean Meal

Production and uses of protein concentrates and isolates

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