Profiling and relationship of water-soluble sugar and protein compositions in soybean seeds

Yu, Xiaomin; Yuan, Fengjie; Fu, Xujun; Zhu, Derui

doi:10.1016/j.foodchem.2015.09.092

Cited by 54 publications

(47 citation statements)

References 18 publications

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“…07, 46.94, 26.78, 27.97%, respectively, which were in accordance with the previous reports (Yu et al 2016;Li et al 2010;Barac et al 2015). The black soybean was found to have the highest content of protein among the four legume seeds.…”

Section: Resultssupporting

confidence: 93%

“…(Yu et al 2016). Previous studies have revealed the active components are associated with various beneficial activities, including antioxidant, immunomodulatory (Garcia-Mora et al 2015), anticancer (Chan et al 2016) and other biological effects.…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have revealed the active components are associated with various beneficial activities, including antioxidant, immunomodulatory (Garcia-Mora et al 2015), anticancer (Chan et al 2016) and other biological effects. There are many species of legumes such as soybean (Yu et al 2016), pinto bean (Garcia-Mora et al 2015), and kidney bean (Shevkani et al 2015), etc. Among them, Soybean (Glycine max (L.) Merr.…”

Section: Introductionmentioning

confidence: 99%

“…Wilczek) are widely cultivated and consumed in the world, which have high content of protein, e.g. soybean about 40% of protein (Yu et al 2016), and mung bean contain more than 25% of protein (Li et al 2010). The wide application of legume proteins depends on their physicochemical properties such as solubility, foaming and emulsifying capacities, water and oil holding capacities and other beneficial properties, which are dependent on molecular size, structure, and charge distribution of the protein molecular and processing conditions (Tang and Sun 2011).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

et al. 2016

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The physicochemical, functional, antioxidant and anticancer properties of protein isolates from the seeds of Soybean (SP), Black soybean (BSP), Adzuki bean (ABP), and Mung bean (MBP) were comparatively characterized. The difference was found in the protein composition and physicochemical properties of the four types of legume proteins, which affected the functional properties and bioactivities. BSP and SP had six predominant proteins with a molecular weight (M W ) range of 20-95 kDa, whereas ABP and MBP showed the most intense bands of 48 kDa. ABP with higher essential amino acids content and the highest solubility exhibited the highest antioxidant activities among the four types of proteins. While BSP with higher content of acidic amino acids, low content of the hydrophobic amino acids and higher WHC, may have potential nutraceutical uses.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

et al. 2016

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“…GCSM has more protein than canola meal and is comparable to soybean meal ( Table 1). Soybean seeds can have 40% of protein [10], but its content increases after oil extraction. Cottonseed meal has low starch content and a high mineral content, which makes it an excellent complement for aquaculture feed.…”

Section: Chemical Composition and Diet Requirements In Extruded Aquacmentioning

confidence: 99%

Extruded Aquaculture Feed: A Review

Delgado¹,

Reyes-Jaquez²

2018

Extrusion of Metals, Polymers and Food Products

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Agro-industrial by-products are processed materials that can have high protein content or other nutrients. The agro-industrial by-products are traditionally sold at low prices for animal feed consumption. These residues of the agro-industry have a high concentration of nutritional and bioactive compounds, which can be applied as fishmeal substitutes. In this chapter, it is shown how extrusion can be an alternative process for aquaculture feed production, increasing digestibility, and functional properties of the aquaculture feed, such as water stability and floatability. The thermal process during extrusion decreases the antinutritional factors present in legumes or other agro-industrial by-products, such as trypsin inhibitors and lectins. This chapter reviews research related to new protein sources that can potentially complement or substitute fishmeal for aquaculture feed. The use of bean (Phaseolus vulgaris) protein and cottonseed meal as a fishmeal substitute are shown, as well as the optimization of the extrusion process for aquaculture feed production. The incorporation of plant protein into the aquaculture production contributes to a more sustainable process. The effect of the extrusion parameters on the final product and quality are explained.

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Analysis and comparison of seed protein, oil, and sugars in edamame dried using two oven‐drying methods and mature soybeans

Jiang

Katuuramu

et al. 2020

J Sci Food Agric

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BACKGROUNDEdamame, a vegetable soybean (Glycine max) grown mainly in Asia, has high nutritional and market value and is a relatively new crop to North America. By 2 years of field trials, we evaluated the seed composition traits in 54 genotypes to analyze the differences and relationship between edamame seeds dried by two oven‐drying methods and mature soybeans.RESULTSThe genotypic differences were significant for all the traits investigated. Significant differences also existed between the two sets of dried edamame and mature seeds. Protein content in mature soybean averaged 426.8 g kg−1, and 432.8 g kg−1 and 405.6 g kg−1 for shelled‐dried and unshelled‐dried edamame respectively. Oil content in shelled‐dried and unshelled‐dried edamame averaged 206.3 g kg−1 and 212.6 g kg−1 respectively, and 195.8 g kg−1 for mature soybean. Sucrose content in mature soybean (60.2 g kg−1) was approximately 1.5 and 3 times that of unshelled‐dried and shelled‐dried edamame respectively. Mature soybean also exhibited the highest concentrations of stachyose and total sugars, followed by unshelled‐dried and shelled‐dried edamame. The broad‐sense heritability estimates of traits in mature soybean (49.41–89.16%) were higher than those of edamame (10.26–78.96%). Higher broad‐sense heritability was uncovered for protein and oil, but lower estimates for sugars, fiber, and ash. Positive correlations were detected between the two sets of edamame seeds and mature soybean for protein and oil (r = 0.63–0.88).CONCLUSIONThe results suggest that indirect selection through mature seeds is helpful for the improvement of protein and oil in edamame, whereas the improvement of seed sugars in edamame is more challenging. © 2020 Society of Chemical Industry

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Profiling and relationship of water-soluble sugar and protein compositions in soybean seeds

Cited by 54 publications

References 18 publications

Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

Extruded Aquaculture Feed: A Review

Analysis and comparison of seed protein, oil, and sugars in edamame dried using two oven‐drying methods and mature soybeans

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