• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1295-1300
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• 1998

This study was conducted to investigate the effect of soybean protein isolate (SPI) on the baking qualities of bread which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. The mixogram showed that water absorption of composite flour dough blended with SPI extracted at pH 2.0 and 12.0 was higher than that of 100% wheat flour dough, and mixing time was shorter than that of 100% wheat flour dough. No differences were found between the composite flour blended with SPI at level of 5% and 100% wheat flour on the loaf volume of bread. The loaf volume of bread made of composite flour blended with $SPI_2\;AND\;SPI_3$ at level of 10% was lower than that of 100% wheat flour, but that of $SPI_7,\;SPI_{10},\;and\;SPI_{12}$, which had higher emulsion capacity than $SPI_2,\;SPI_3$ was similar to that of 100% wheat flour. No differences were found between the composite flour blended with SPI at level of 5% and that of 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread. The composite flour blended with SPI at level of 10% was similar to 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread except for chewiness, gumminess and hardness of $SPI_2,\;and\;SPI_{12}$ which were significantly higher than that of 100% wheat flour (P<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.1
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• pp.103-109
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• 2011

The objective of this study was to investigate the effect of enzymolytic products of soybean meal (ESBM), as one of the protein sources in the diet, on the growth performance, nutrient digestibility and immune function of weaned piglets. Soybean meal produced by bioprocessing with fermentation and enzymolysis contains reduced anti-nutritional factors and improved protein utilization. A total of 240 weaned piglets (Duroc${\times}$Landrace${\times}$Yorkshire, $9.01{\pm}0.22\;kg$ body weight) were randomly allocated to 4 treatments with 6 pens per treatment and 10 piglets per pen. The diets were based on corn-soybean meal and ESBM partially replaced soybean meal and soybean protein isolate at the inclusion level of 5, 10 or 15% in the basal diet. Feed intake and body weight were measured weekly. On days 24 to 27, faeces of each replicate were proportionally collected to determine the nutrient digestibility. On day 28 of the experiment, one piglet from each replicate was slaughtered humanely to collect immune organs. The results showed that inclusion of ESBM increased (p<0.05) the final weight, daily feed intake and daily gain of weaned pigs compared with the control diet, and ESBM at the inclusion levels of 10 and 15% improved (p<0.05) the feed/gain compared with the control diet. There were no differences (p>0.05) in daily feed intake among the levels of ESBM, but increasing the levels of ESBM from 5 to 15% improved (p<0.05) the final weight, average daily gain of pigs and feed/gain. The inclusion of ESBM at 5 to 15% increased (p<0.05) the digestibility of crude protein (CP) by 5 to 16%, and ESBM at 15% increased (p<0.05) the digestibility of digestible energy (DE), Ca and P compared with the control diet. ESBM increased (p<0.05) the relative weights of thymus and mandibular lymph nodes by 57.7 and 29.6%, respectively. The percentages of T lymphocytes, CD4+ and CD8+ in peripheral blood of weaned piglets were also increased (p<0.05) by feeding ESBM. The results suggest that ESBM can be a better protein source in improving growth performance, nutrient digestibility and immune function of weaned piglets.

• Textile Coloration and Finishing
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• v.28 no.3
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• pp.208-218
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• 2016

This study investigated the effects of the working mechanisms of proteins, mordants, and dyes, as well as the mordanting order, on dye uptake by silk fabric pre-treated with proteins and dyed with freeze-dried sappan wood water extract. Soybean protein and sodium caseinate were used as the proteins. 1. When Al mordants were not used, the dyeability of the fabrics increased upon protein pre-treatment as compared to the case without treatment. 2. Dyeing with protein pre-treatment, followed by mordanting, led to the highest dye uptake, and the optimal protein concentration was 5%. 3. The K/S values slightly decreased with an increase in the dyeing temperature, and the fabric turned dark red in color when dyeing was carried out at increasing temperature. Fabrics showed the highest dye uptake at $40^{\circ}C$. 4. Regarding the effect of time, the K/S values of the fabrics with and without protein treatment showed almost no increase after the initial dyeing time of 10min; further, there was hardly any difference in the cases with and without protein pre-treatment. 5. In case of protein pre-treatment fabrics, the washing fastness was level 2. The dry cleaning fastness showed very excellent result with level 4-5. The rubbing fastness was better in dry rubbing than in wet rubbing of the fabrics. For the light fastness, all dyed fabrics showed low fastness.

• Bulletin of the Korean Chemical Society
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• v.32 no.10
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• pp.3650-3654
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• 2011

Two new unusual soyasaponins named 6"-O-methyldehydrosoyasaponin I(7) and desglucosylsoyasaponin $A_1$ (10) along with eight known saponins, dehydrosoyasaponin IV (1), dehydrosoyasaponin III (= impatienoside A) (2), soyasaponin III (3), dehydrosoyasaponin II (= soyasaponin Bg) (4), soyasaponin II (5), dehydrosoyasaponin I (= soyasaponin Be) (6), soyasaponin I (8), and kudzusaponin $SA_3$ (9), were isolated as their methyl esters and identified from the liquid culture of G. applanatum. Their structures were determined by chemical and spectroscopic analyses including 1D- and 2D-NMR as well as by comparison of their spectroscopic data with those of the reported in literatures. Although dehydrosoyasaponin IV was identified by LC-MS/MS method from soy protein isolate, this is the first report of the isolation of this compound. Dehydrosoyasaponin III (2) and kudzusaponin $SA_3$ (9) were also isolated for the first time from soybean. The presence of soyasaponins in Ganoderma species seems to be unusual feature. Thus, we presumed that compounds 1-10 might all be derived from the defatted soybean flour which was added to the culture medium as a nitrogen source.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.873-877
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• 2008

Native soy protein isolate (SPI) was hydrolyzed with 4 different proteolytic enzymes, including bromelain, papain, Neutrase, and Flavourzyme. SPI hydrolysates with the degree of hydrolysis (DH) in range of 6 to 15% were prepared by each enzyme. The angiotensin 1 converting enzyme (ACE) inhibitory and the antioxidant activities of the SPI hydrolysates, such as superoxide dismutase-like activity and inhibition of the linoleic acid autoxidation, were evaluated. Overall, as the DH increased, all evaluated bioactivities of the SPI hydrolysates significantly increased. The significantly highest ACE inhibitory and antioxidant activities were found in hydrolysates made with papain and bromelain, respectively. SPI hydrolysates by Flavourzyme showed the significantly lowest activity in all tested bioactivities. The results suggested that ACE inhibitory and antioxidant activities of SPI hydrolysates were determined by the DH and by the enzyme used.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.25-45
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• 1996

Soyfoods have potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. There is evidence that carcinogenesis are supressed by isolated soybean derived products in vivo such as a protease inhibitor, phytic acid, saponins and isoflavones. It is believed that supplementation of human diets with soybean products markedly reduces human cancer mortality rates. Especially, recent papers recognize the potential benefit of soybean isoflavone components for reducing the risk of various cancers. Isoflavones exhibit a multitude of medicinal effects that influence cell growth and regulation, which may have potential value in the prevention and treatment of cancer. In addition to potential biological effects, soybean isoflavones have the important physiological functions such as the induction of Bradyrizobium japonicum nod genes and the responses of soybean tissues to infection by Phytophthora megasperma as well as biochemical activities such as antifungal and antibacterial actions. Genistin, daidzin, glycitin and their aglycone (genistein, daidzein, glycitein) are the principal isoflavones found in soybean. Malonyl and acetyl forms have also been detected but they are thermally unstable and are usually transformed during the processing in glucoside form. Most soy products, with the exception of soy sauce, alcohol-extracted soy protein concentrate, and soy protein isolate, have total isoflavone concentrations similar to those in the whole soybean. Soybean-containing diets inhibit mammary tumorigenesis in animal models of breast cancer, therefore, it is possible that dietary isoflavones are an important factor accounting for the lower incidence and mortality from breast cancer. Of the total soybean seed isoflavones, $80\~90\%$ were located in cotyledons, with the remainder in the hypocotyls. The hypocotyls had a higher concentrations of isoflavones on a weight basis compared with cotyledons. Isoflavone contents were influenced by genetics, crop years, and growth locations. The effect of crop year had a greater impact on the isoflavone contents than that of location. The climate condition might be the attribution factor to variation in isoflavone contents. Also, while the isoflavone content of cotyledons exhibited large variations in response to high temperature during seed development, hypocotyls showed high concentration in isoflavone content. So, it is concluded that one of the factors affecting isoflavone content in soybean seeds is temperature during seed development. High temperature, especially in maturity stage, causes lower isoflavone content in soybean seed. It is also suggested that there may exist a different mechanism to maintain isoflavone contents between cotyledon and seed hypocotyls. In a conclusion, soy foods may be able to have a significant beneficial impact on public health.

• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.190-193
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• 1977

In our previous report (Korean J. Food Sci. and Technol., 9, 123, 1977) we have studied the functional properties of soy protein isolates prepared from defatted soybean meal. For the practical application of the data described, beef patties substituted with SPI, and imitatied ice cream were prepared and sensory evaluations were carried out. The sensory analyses indicated that the beef patties substituted with gelated SPI to 30% have no detectable difference to the control at the significant level of 0.01. The imitation of ice cream whose milk-solid-not-fat was substituted with soy protein isolates showed the same texture as the control. Flavor of ice cream, however, has significant difference to the control due to beany-off flavor. Therefore removal of beany-off flavor is required for the substitution in ice cream.

• Journal of Life Science
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• v.9 no.1
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• pp.35-43
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• 1999

Leaf protein (LP) was prepared by centrifugation the green juice from Italian ryegrass (Lolium multiflorum Lam.) at acid precipitation. LP was compared with casein and soybean protein isolate for their concentration of serum lipids and free amino acids in Wistar male rats for 2 weeks. Each protein source was incoporated into cholesterol free, low-fat diet to provide a protein level of 20%. A comparison of serum amino acids in leaf protein-fed vs. casein-fed rats showed that, glycine was the only amino acid having a higher concentration whereas concentration of other amino acids were lower in the leaf protein-fed rats compared with the casein-fed rats. Further alanine was significantly lower in the leaf protein-fed rats compared with the casein-fed rats, and the protein-induced differences in glycine and alanine concentration of unfed rats were reproducible. Concentration of several amino acids, rarticularly valine, leucine and tyrosine, also changed when serum cholesterol concentrations varied, but these effects could not be explained by our experiments. The results suggest that a change in serum concentration of glycine and alanine of unfed rats may be related to the change in serum cholesterol concentration. These data also suggest appear to function in a similar way to soybean protein in their hypocholesterolemic action.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.167-174
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• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.325-330
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• 1996

Foaming capacity (FC) and stability (FS) of protein recovered from red crab (Chitinonecetes opilio) processing in water and soybean protein isolate were determined at pH 2.0~10.0 in water and NaCl solution. The FC values for both proteins showed the lowest values at the isoelectric point (pH 4.0) and increased nth an increase in pH above the isoelectric point. FC of RCP was higher than that of SPI at pH 10.0 in water and both NaCl solutions. FC of SPI increased with an increase in NaCl concentration at pH 4.0 and 6.0, but FC of RCP was not affected. The highest FS values for both proteins were obtained at pH 4.0 in water. At pH 2.0, FC of RCP decreased with NaCl concentration increase, but FS increased. NaCl concentration had little effect on FS of RCP at pH 4.0 and 6.0, but the FS decreased at pH 10.0. FS of SPI was similar to that of RCP at pH 2.0 and increased with NaCl concentration Increase from 0.1 to 0.5M NaCl at pH 10.0.