Microscopy of soybean seeds: cellular and subcellular structure during germination, development and processing with emphasis on lipid bodies

Bair, Craig William

doi:10.31274/rtd-180813-5586

Cited by 3 publications

(2 citation statements)

References 104 publications

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“…Microscopic Analysis of Effects of Comminution and Extraction. Typical soy cotyledon cells are about 30-50 μm in diameter and 70-80 μm long (31,32). Figure 1 shows a TEM of a native soybean cotyledon radial cross section.…”

Section: Resultsmentioning

confidence: 99%

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Mechanisms of Aqueous Extraction of Soybean Oil

Campbell

Glatz

2009

J. Agric. Food Chem.

109

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Aqueous extraction processing (AEP) of soy is a promising green alternative to hexane extraction processing. To improve AEP oil yields, experiments were conducted to probe the mechanisms of oil release. Microscopy of extruded soy before and after extraction with and without protease indicated that unextracted oil is sequestered in an insoluble matrix of denatured protein and is released by proteolytic digestion of this matrix. In flour from flake, unextracted oil is contained as intact oil bodies in undisrupted cells, or as coalesced oil droplets too large to pass out of the disrupted cellular matrix. Our results suggest that emulsification is an important extraction mechanism that reduces the size of these droplets and increases yield. Protease and SDS were both successful in increasing extraction yields. We propose that this is because they disrupt a viscoelastic protein film at the droplet interface, facilitating droplet disruption. An extraction model based on oil droplet coalescence and the formation of a viscoelastic film was able to fit kinetic extraction data well. KeywordsAqueous processing, protein, oil, soybeans, extraction, enzyme Aqueous extraction processing (AEP) of soy is a promising green alternative to hexane extraction processing. To improve AEP oil yields, experiments were conducted to probe the mechanisms of oil release. Microscopy of extruded soy before and after extraction with and without protease indicated that unextracted oil is sequestered in an insoluble matrix of denatured protein and is released by proteolytic digestion of this matrix. In flour from flake, unextracted oil is contained as intact oil bodies in undisrupted cells, or as coalesced oil droplets too large to pass out of the disrupted cellular matrix. Our results suggest that emulsification is an important extraction mechanism that reduces the size of these droplets and increases yield. Protease and SDS were both successful in increasing extraction yields. We propose that this is because they disrupt a viscoelastic protein film at the droplet interface, facilitating droplet disruption. An extraction model based on oil droplet coalescence and the formation of a viscoelastic film was able to fit kinetic extraction data well.

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Section: Resultsmentioning

confidence: 99%

“…Typical soy cotyledon cells are about 30−50 μm in diameter and 70−80 μm long , . Figure shows a TEM of a native soybean cotyledon radial cross section.…”

Section: Resultsmentioning

confidence: 99%

Mechanisms of Aqueous Extraction of Soybean Oil

Campbell

Glatz

2009

J. Agric. Food Chem.

109

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Protein and oil recoveries from enzyme-assisted aqueous extraction of soybeans and sunflower seed

Campbell

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Nutritional characteristics of hydrothermally cooked soymilk

Lihono

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Dissertation organization 5 References 6 LITERATURE REVIEW Chemical composition of soybean seed and soymilk Proximate composition amd vitamins Non-nutritional constituents Trypsin inhibitors Flatulence-producing factors Lectins Goitrogens Saponins Lypoxygenases Isoflavones Nutritional characteristics of soymilJc and soybean products Protein quality Fatty acid profiles Mineral bioavailsQiility Zinc Calcium Iron Magnesium Summary Soymilk vs. cow's milk-soymilk as milk substitute? Hydrothermally cooked soymilk vs. conventionally processed soymilk 33 Zinc bioavailability studies of soy products in rats 36 Zinc bioavailability of soy products 36 Phytate-to-mineral molar ratio 39 Is the rat model suitable for humans? 43 V Phytic acid in soy and interaction with minerals Studies in the reduction of phytic acid Mechanical processes Water extraction emd differential solubility Dialysis and ultrafiltration Autoclaving 50 Enzyme treatment 51 Microbial phytase and calcivim bioavailability studies in chicks 52 References HYDROTHERMAL COOKING AFFECTS PROTEIN EFFICIENCY RATIO AND ZINC BIOAVAILABILITY OF SOYMILK-BASED DIETS IN RATS

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Microscopy of soybean seeds: cellular and subcellular structure during germination, development and processing with emphasis on lipid bodies

Cited by 3 publications

References 104 publications

Mechanisms of Aqueous Extraction of Soybean Oil

Mechanisms of Aqueous Extraction of Soybean Oil

Protein and oil recoveries from enzyme-assisted aqueous extraction of soybeans and sunflower seed

Nutritional characteristics of hydrothermally cooked soymilk

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