Soy as a food ingredient

Nishinari, Katsuyoshi; Fang, Yapeng; Nagano, Takao; Guo, Shuntang; Wang, R.

doi:10.1016/b978-0-08-100722-8.00007-3

Cited by 41 publications

(38 citation statements)

References 149 publications

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“…This was not observed in the present study. For soybeans and soy products, an association of InsP 6 with β-conglycinin and glycinin has been described ( Prattley and Stanley, 1982 , Nishinari et al., 2018 ), which are the main protein fractions of soybeans ( Wagner and Sorgentini, 1996 ). In these protein fractions, the concentration of Cys is low, whereas those of Arg, Asx, and Glx are relatively high ( Riblett et al., 2001 ).…”

Section: Discussionmentioning

confidence: 99%

Phytase supplementation effects on amino acid digestibility depend on the protein source in the diet but are not related to InsP6 degradation in broiler chickens

et al. 2020

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The objective was to determine phytase effects on prececal amino acid ( AA ) digestibility and phytate (InsP 6 ) breakdown when different oilseed meals were used in broiler chicken diets. The study included 14 diets: a corn-soybean meal ( SBM ) basal diet and 6 diets that contained SBM, rapeseed meal ( RSM ), and sunflower meal ( SFM ) with 2 inclusion levels at the expense of corn starch (150 and 300 g/kg SBM or SFM, or 100 and 200 g/kg RSM). Each diet was mixed with or without a phytase supplement of 1,500 FTU/kg. Diets were provided to broilers for 5 D. Digesta from the posterior half of the ileum were collected on day 21. The average essential AA digestibility, calculated by a regression approach, without and with phytase was 84 and 85% (SBM), 74 and 77% (SFM), and 66 and 73% (RSM), respectively. In the diets, phytase effects on AA digestibility were lower owing to other protein sources also present in the diet, but significant. Prececal InsP 6 disappearance was significantly affected by interactions between oilseed meal, inclusion level, and phytase supplementation. Overall, prececal InsP 6 disappearance was higher in SBM diets (52%) than in SFM diets (38%) and intermediate in RSM diets (43%). Across diets, phytase supplementation effects on prececal InsP 6 degradation linearly increased with the InsP 6 concentration of the diet up to 12 g/kg DM. The only exception from linearity was the diet with the high inclusion of SFM, which contained 15.9 g InsP 6 /kg DM. In the ileal content, the concentration of myo -inositol was significantly increased by phytase supplementation, and this effect was highest in the diets that contained SBM as the only oilseed meal. Concentrations of lower inositol phosphates were increased by phytase supplementation, and this effect was most remarkable for Ins(1,2,3,4)P 4 and inositol tetrakisphosphates. The study showed that phytase effects on AA digestibility varied among the 3 tested oilseed meals, but these differences were not detectable in the diets containing these meals. Although phytase effects on ileal content of InsP 6 and its degradation products were substantial, they were not related to the effects on AA digestibility.

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Section: Discussionmentioning

confidence: 99%

Phytase supplementation effects on amino acid digestibility depend on the protein source in the diet but are not related to InsP6 degradation in broiler chickens

et al. 2020

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“…Nishinari, Fang, Nagano, Guo, and Wang (2018) mentioned that furu is an important variety of tofu. Furu (also called sufu) is a fermented soybean product originating in China (Han, Rombouts, & Nout, 2001).…”

Section: Processing Conditionsmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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“…Soy proteins also improve the consistency and structure of finished products as a result of the formation of strong gels [1,4]. In addition, they reduce production costs while maintaining a high quality and increasing the efficiency of products, especially medium-ground and finely-ground sausages [5]. The addition of soy protein also allows a consumer to receive new, dietary meat products with an increased content of total protein.…”

Section: Introductionmentioning

confidence: 99%

Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy

Jędrusek‐Golińska

Piasecka‐Kwiatkowska

Zielińska

et al. 2019

Foods

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The special properties of soy preparations make them common additives for food production and can be dangerous for sensitive individuals. Our aim was to check consumers’ awareness of potential risks of soy preparations added to numerous food products, depending on respondents’ education, and to evaluate immunoreactive properties of chosen soy preparations. A personal questionnaire was used. Respondents (n = 251) were aged 23–28 years old, lived in Poland, and were graduates or students in their last year of food technology, medicine, and university of technology. The slot blot and Western blotting methods were used to mark immunoreactivity of soy preparations. It was shown that most respondents often or usually read labels of food products they buy. The surveyed indicated protein is the allergenic component in soy. Almost half of them were of the opinion that hydrolysis removes the allergenic properties of soy. Most of the medical students surveyed thought that people allergic to soy may consume products that contain soy preparations. The analytical results indicated that soy preparation contained protein fractions that were immunoreactive with sera of allergenic patients. It was proven that preparations, even hydrolysates, contain immunoreactive proteins that may be the source of hidden allergens, even though they are not recognized as dangerous by well-educated respondents.

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Soy as a food ingredient

Cited by 41 publications

References 149 publications

Phytase supplementation effects on amino acid digestibility depend on the protein source in the diet but are not related to InsP6 degradation in broiler chickens

Phytase supplementation effects on amino acid digestibility depend on the protein source in the diet but are not related to InsP6 degradation in broiler chickens

Tofu products: A review of their raw materials, processing conditions, and packaging

Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy

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