Soybean Carbohydrates

Middelbos, Ingomar S.; Fahey, G. C.

doi:10.1016/b978-1-893997-64-6.50012-3

Cited by 25 publications

(15 citation statements)

References 104 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Most of the reducing sugars in soy flour are soluble carbohydrates, given their composition of sucrose, raffinose, and highers [ 18 , 19 ]. One way to test if the Maillard reaction is an important contributor to higher wet strength is to use the concentrates with most of the reducing sugars removed so that there are fewer reactive carbohydrates.…”

Section: Resultsmentioning

confidence: 99%

High Bonding Temperatures Greatly Improve Soy Adhesive Wet Strength

Frihart

Coolidge²,

Mock³

et al. 2016

Polymers

View full text Add to dashboard Cite

Soy wood adhesive bond strengths reported in different literature studies are difficult to compare because a variety of temperatures and other conditions have been used for the bonding and testing step. Some reports have indicated bond strengths are sensitive to bonding temperature, but the reason(s) for this has not been intensively investigated. Although these prior studies differ in other ways (such as type of soy, wood species, and test method), the effect of bonding temperature has not been clearly examined, which is important for focusing commercial applications. A tensile shear test using two-parallel-ply veneer specimens with smooth maple was used to measure both the dry and wet cohesive strength of soy adhesives. Although the soy adhesives gave very good strengths and dry wood failure, they often have low wood failure and shear strengths under wet conditions when bonded at 120 • C. However, wet strength greatly increased as the bonding temperature increased (120, 150 and 180 • C) for these two-ply tests with. This study examined the use of different types of soys (flours, concentrates and isolates) and different bonding temperatures and bonding conditions to evacuate several possible mechanisms for this temperature sensitivity, with coalescence being the most likely.

show abstract

Section: Resultsmentioning

confidence: 99%

High Bonding Temperatures Greatly Improve Soy Adhesive Wet Strength

Frihart

Coolidge²,

Mock³

et al. 2016

Polymers

View full text Add to dashboard Cite

show abstract

“… Source: a Singh et al (1980); b Hegsted (1971); c Geervani and Theophilus (1980); d Average value of 22 genotype analyzed by Kaur and Kapoor (1992), Kalidass and Mohan (2012), Katoch (2013); e Sathe (1996); f Nwokolo (1996a); g Katoch (2013); h Oomah et al (2011); i Middelbos and Fahey (2008) …”

Section: Table Imentioning

confidence: 99%

Rice bean: nutritional vibrant bean of Himalayan belt (North East India)

Bepary

Wadikar

Patki

2016

NFS

View full text Add to dashboard Cite

Purpose The purpose of this paper was to analyse the present status of the information available on rice bean [Vigna umbellata (Thunb.)] cultivars with respect to its nutritional and functional characteristics. It is one of the non-conventional and under-utilized beans of South and Southeast Asia. In northeastern regions of India, it is an important crop for shifting cultivation or kitchen garden which is consumed as vegetable (tender pod) and pulse. The information gaps filling could be useful for several work proposals and for consumers and cultivators to know the nutritional strength and varied usability of the grain which in-turn can help in its commercialization. Design/methodology/approach The approach to information collection was emphasized on nutritional strength of the grain compared to other beans of Vigna family and the varied usability among the rice bean varieties of the Himalayan Belt. Findings The average carbohydrate, protein, fat, crude fibre and ash content of 75 genotypes of rice bean was found 59.96 ± 2.81, 20.78 ± 2.65, 1.74 ± 1.42, 5.07 ± 1.17 and 4.44 ± 1.03 per cent, respectively. It has high quality protein with all essential amino acid in balance manner. Among the minerals, it contains calcium, iron, zinc and potassium with high bio-availability of calcium (59.8 ± 0.3 per cent). The factors such as flatulence producing saccharides, trypsin inhibitors, polyphenols, phytic acid, saponin and tannins of rice bean were reported to be in the range of 3.28-5.87 per cent, 55.12-163.98 TIU/g, 0.58-1.82 1.88-8.17, 1.2-3.1 and 0.24-1.55 per cent, respectively. The toxic compounds such as hydrogen cyanide (0.09 mg/100 g) and L-3, 4-dihydroxyphenylalanine (0.36 mg/100 g) is lowest in rice bean. The nutritional advantages of rice bean over the other beans of Vigna family were required to emphasize to induce interest among the researchers, producers and consumers. Research limitations/implications In view of the recommended daily requirements with respect of amino acids, vitamin-B and minerals, rice bean could be a major component of the diet to fulfill them. However, the scanty information available on nutritional and functional components of rice bean varieties grown in northeastern India calls for the gap filing research to explore full potential of the bean. Originality/value The information about differences among the northeastern varieties of rice bean available on nutritional functional components essentially required the updating of research data to explore full potential and utility of the bean.

show abstract

“…Soybean hulls are one of the by-products of soybean crushing, a necessary step to produce soybean oil and meal (Poore et al, 2002 ; Scapini et al, 2018 ). Hulls represent around 8% (w/w) of the seed (Middelbos and Fahey, 2008 ; Robles Barros et al, 2020 ) and find application mainly in the animal feedstuff sector, due to their low nutrient value (Li et al, 2011 ; Balint et al, 2020 ; Robles Barros et al, 2020 ). When such use is not possible, hulls are burnt to recover heat or disposed in landfill as putrescible waste (Robles Barros et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

A Way to Close the Loop: Physicochemical and Adsorbing Properties of Soybean Hulls Recovered After Soybean Peroxidase Extraction

et al. 2020

View full text Add to dashboard Cite

Soybean hulls are one of the by-products of soybean crushing and find application mainly in the animal feed sector. Nevertheless, soybean hulls have been already exploited as source of peroxidase (soybean peroxidase, SBP), an enzyme adopted in a wide range of applications such as bioremediation and wastewater treatment, biocatalysis, diagnostic tests, therapeutics and biosensors. In this work, the soybean hulls after the SBP extraction, destined to become a putrescible waste, were recovered and employed as adsorbents for water remediation due to their cellulose-based composition. They were studied from a physicochemical point of view using different characterization techniques and applied for the adsorption of five inorganic ions [Fe(III), Al(III), Cr(III), Ni(II), and Mn(II)] in different aqueous matrixes. The behavior of the exhausted soybean hulls was compared to pristine hulls, demonstrating better performances as pollutant adsorbents despite significant changes in their features, especially in terms of surface morphology, charge and composition. Overall, this work evidences that these kinds of double-recovered scraps are an effective and sustainable alternative for metal contaminants removal from water.

show abstract

Soybean Carbohydrates

Cited by 25 publications

References 104 publications

High Bonding Temperatures Greatly Improve Soy Adhesive Wet Strength

High Bonding Temperatures Greatly Improve Soy Adhesive Wet Strength

Rice bean: nutritional vibrant bean of Himalayan belt (North East India)

A Way to Close the Loop: Physicochemical and Adsorbing Properties of Soybean Hulls Recovered After Soybean Peroxidase Extraction

Contact Info

Product

Resources

About