Types of Soy Protein Products

Waggle, D. H.; Kolar, Carol

doi:10.1016/b978-0-12-751450-5.50009-7

Cited by 24 publications

(10 citation statements)

References 20 publications

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“…This study indicates that the mineral composition of lupin in general compares favourably with that of other grain crops (Waggle and Kolar 1979). In comparison with soya protein isolate, lupin protein isolate contains similar concentrations of P, * Glycine max.…”

Section: Resultsmentioning

confidence: 68%

Mineral composition and distribution in lupin seeds and in flour, spray dried powder and protein isolate produced from the seeds

Hung

Handson²,

Amenta³

et al. 1988

J Sci Food Agric

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The mineral composition and the distribution of mineral elements between the seed hull and endosperm was examined for 33 samples @om two species of lupin seeds (Lupinus albus and L angustifolius) grown under field conditions in Victoria, Australia. With the exception of calcium and aluminium in both species and boron in L albus, minerals were present at a much higher concentration in the endosperm than in the hull. High concentrations of nitrogen and sulphur in the endosperm of both species reflect the fact that lupin seed protein and sulphur-containing amino acids were stored mainly in the endosperm. All elements studied except sulphur, phosphorus and iron were present at much lower concentrations in lupin protein isolate than in spray dried lupin extract.The mineral composition of lupin protein isolate prepared @om both species can be compared favourably with that of soya bean protein isolate. The results of this study indicate a potential for replacing soya protein isolate with lupin protein isolate.

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Section: Resultsmentioning

confidence: 68%

Mineral composition and distribution in lupin seeds and in flour, spray dried powder and protein isolate produced from the seeds

Hung

Handson²,

Amenta³

et al. 1988

J Sci Food Agric

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“…Whilst soya products are a potentially rich source of some metals, the extent to which they exist in a bioavailable form in the gastro-intestinal tract is not known. The literature on this subject is somewhat confused, partly by the failure of some workers to adequately characterize the different types of soya product used in their experiments (Rackis & Anderson, 1977;Waggle & Kolar, 1979).…”

Section: Introductionmentioning

confidence: 99%

Release of metals from soya products by the action of some gastric and intestinal enzymes

Robe

Williams

Crews

et al. 1986

Int J of Food Sci Tech

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Measurements have been made of the amount of calcium, magnesium, zinc, iron, copper, manganese and nickel released into solution from three types of soya product prior to, and following the use of, in vitro enzymatic degradation procedures. The amount of solubilized metal has been shown to depend upon the enzymes used, the metal under consideration, the pH and the type of soya being studied. Such experiments may help to improve understanding of the behaviour of metals released from soya by the action of enzymes in the gastro‐intestinal tract.

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“…Starchy legumes also contain less protein (19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33) Table 4 greatly underestimate the dietary fibre ~o n t e n t .~' Many legumes are rich in free sugars, of which a significant proportion consists of oligosaccharides (raffinose, stachyose and verbascose) which are considered to be responsible for flatus production. Legumes also contain significant amounts of certain minerals and vitamins.…”

Section: Composition and Nutritional Valuementioning

confidence: 99%

Pulses — a neglected part of the diet?

Walker

1981

Nutrition Bulletin

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Types of Soy Protein Products

Cited by 24 publications

References 20 publications

Mineral composition and distribution in lupin seeds and in flour, spray dried powder and protein isolate produced from the seeds

Mineral composition and distribution in lupin seeds and in flour, spray dried powder and protein isolate produced from the seeds

Release of metals from soya products by the action of some gastric and intestinal enzymes

Pulses — a neglected part of the diet?

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