• Asian Pacific Journal of Cancer Prevention
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• v.13 no.2
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• pp.479-482
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• 2012

Aim: Soy foods are the major source of isoflavones, which are believed to play important roles in genesis of breast cancer and its progression. We here conducted a prospective study to evaluate the association of soy isoflavone food consumption with breast cancer prognosis. Methods: A prospective study was performed from January 2004 and January 2006 in China. Trained interviewers conducted face-to-face interviews using a structured questionnaire to collect information on dietary habits and potential confounding factors. The relative risk [hazard ratio (HR)] and 95% CI were calculated from the Cox regression model for all significant predictors from cancer diagnosis to the endpoint of the study (event). Results: After a median follow up of 52.1 months (range, 9-60 months), a total of 79 breast cancer related deaths were recorded in our study, risk being inversely associated with a high intake of soy isoflavone. With an average intake of soy isoflavone above 17.3 mg/day, the mortality of breast cancer can be reduced by about 38-36%. We also found the decreased breast cancer death with high soy protein intake, with a HR (95% CI) of 0.71 (0.52-0.98). Stratified analysis with reference to the ER status, further demonstrated a better prognosis of ER positive breast cancer with a high intake of soy isoflavone (HR 0.59, 0.40-0.93). Conclusion: Our study shows the soy food intake is associated with longer survival and low recurrence among breast cancer patients. A cohort study with a larger sample size and long term follow-up is now needed.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.73-80
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• 1999

This study was carried out to investigate the effects of enzyme treatments on the functional properties of soy protein isolate (SPI) and to examine the quality attributes of soy yogurt prepared by different enzyme treatments, sweeteners and starter cultures. Enzyme treatment increased the solubility and emulsifying capacity of soy proteins, but decreased the emulsifying stability; the enzymatic activity of ${\alpha}$-chymotrypsin was higher than that of trypsin. Enzyme treatments decreased the pH of soy yogurts prepared by both culture methods, the culture of L. bulgaricus and S. thermophilus and the culture of L. bulgaricus and K. fragilis, but increased the titratable acidity, total numbers of lactic acid bacteria and yeast. Trypsin was more effective than ${\alpha}$-chymotrypsin in decreasing pH and increasing titratable acidity and total numbers of lactic acid bacteria and yeast. Fructose decreased the pH of soy yogurts more than sucrose in the culture of L. bulgaricus and S. thermophilus, and vice versa in the culture of L. bulgaricus and K. fragilis. Fructooligosaccharides were more effective in the culture of L. bulgaricus and K. fragilis than in the culture of L. bulgaricus and S. thermophilus in increasing the titratable acidity, total count of lactic acid bacteria and yeast. In sensory evaluation, soy yogurts containing trypsin treated SPI, fructose and fructooligosaccharides (75%:25%) were more acceptable than those containing untreated or trypsin treated SPI and fructose. This was because of more smooth and less sour, in which the values of pH, titratable acidity, microbial growth, and viscosity were in the range of commercial yogurts. Soy yogurts fermented by L. bulgaricus and K. fragilis showed more smooth mouthfeel than those fermented by L. bulgaricus and S. thermophilus.

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.51-53
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• 1985

Soy milks prepared from full-fat soy flour, defatted soy flow, soy protein concentrate (SPC) and soy protein isolate (SPI) were fermented with Lactobacillus acidophilus. Effects of lactic fermentation on the flavor and volatile compounds of soy milks were investigated. Sensory evaluation showed that the flavor of soy yogurt beverages was inferior to that of milk yogurt beverage and the flavor of SPI-yogurt beverage was better than that of other soy yogurt beverages. SPI-milk fermented with L. acidophilus was more acceptable than unfermented SPI-milk. Lactic fermentation reduced n-hexanal in SPC-milk and SPI-milk while it increased diacetyl in both soy milks.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.379-386
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• 1989

The soy milk prepared from soy protein concentrate was treated with microbial protease or papain. Growth and acid production by Lactobacillus acidophilus in soy milk containing partially hydrolyzed proteins were investigated. Sensory evaluation of yogurt beverage prepared from protease treated soy milk was also performed. Protease treatment of soy milk enhanced acid production by lactic acid bacteria, particularly in case of microbial pretense and simultaneous treatment by two types of protease showed synergistic effect. pH and number of viable cells were not affected markedly by pretense treatment. Microbial pretense treatment up to 15 minutes or papain treatment up to 45 minutes enhanced acid production, but further treatment up to three hours did not affect the acidity markedly. rho sensory evaluation showed that overall acceptability and taste of soy yogurt beverage were slightly improved when soy milk was treated with microbial pretense of 0.2% or papain of 0.2%. The amount of non-protein nitrogen considerably increased by pretense treatment of 15 minutes and it increased gradually by further treatment up to three hours.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.10
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• pp.1439-1444
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• 2002

An objective of this study was to determine the effects of increasing contents of rumen undegradable protein (RUP) from formalin treated soy bean (FSBM) on rumen functions. Four rumen canulated non-lactating cows were randomly allocated to total mixed rations (TMR) containing different proportions of soy bean meal (SBM) and FSBM. Of rumen fermentation characteristics, concentrations of ruminal fluid ammonia and molar proportions of isoacids decreased with increasing contents of RUP in diets (p<0.01). The animals on TMR containing only SBM gained less weight and had smaller rumen volume than those on TMR containing RUP from FSBM (p<0.05). Organic matter and neutral detergent fiber digestibility in sacco were not different (p>0.05). The density of protozoa particularly small Entodinium sp. in ruminal fluid was higher in animal fed TMR containing SBM:FSBM (34:66) and FSBM than those fed TMR containing SBM:FSBM (66:34) and SBM (p<0.01). Total viable count, and net microbial protein synthesis as indicated by purine derivatives in urine increased with increasing contents of RUP from FSBM (p<0.01). It can be concluded that a reduction in net microbial protein synthesis in the rumen with increasing contents of RUP in the diet can be due to the reduction of preformed protein available for microbial growth as well as an increased turnover rate of microbial cells by predatory activity of protozoa.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.33-41
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• 1990

This study was conducted to compare the characteristics of the ordinary soybean curd and 3 protein-adding soybean curds (soy protein, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine & the microstructure analysis by SEM for 4 soybean curds were carried out. The results were as follows: 1. In sensory evaluation. 1) The differentiation of soybean curds was greatly explained by `hardness in mouth' through ANOVA test. 2) Discriminant analysis showed that the properties of casein soybean curd were different from those of other three soybean curds by discriminant function I, and the properties of soy protein soybean curd were slightly different from those of ordinary and gelatin soybean curds by discriminant function II. 2. In textural analysis by Instron, protein-adding soybean curds showed significantly lower hardness than ordinary soybean curd. 3. In microstructure analysis by SEM, soy protein soybean curd showed regular, good honeycomb-like network structure and other soybean curds showed lumpy network. The structure of gelatin soybean curd was slightly similar to that of ordinary soybean curd.

• Food Science and Preservation
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• v.8 no.2
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• pp.181-186
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• 2001

The objective of this study is to determine the effect of soy protein isolate (SPI) film coating on the color, firmness, viscosity and weight loss of Rice Cake stored at 15, 20 and $25^{\circ}C$ (RH 50%) for 30 days. Raw materials mixed with SPI and cocoa powder (10:0, 7:3, 5:5, 3:7, w/w) were prepared. After adding sugar and shortening to raw materials, the mixture were refined to 25 micron of particle size. Coating of Rice Cake were carried out at $65^{\circ}C$. SPI coated Rice Cake had higher internal and external firmness comparing to the control at $25^{\circ}C$. SPI coated Rice Cake showed smooth surface morphology and had 0.71-1.01 mm of thickness. SPI coated Rice Cake showed less weight loss for 30 days compared to controls. SPI coating solution was successfully coated on Rice Cake and extended shelf-life over 15 days at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.331-337
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• 1996

본 연구는 콩을 이용한 가공식품개발을 목적으로 두유 가열시 기액 표면에 형성되는 SPLF의 제조조건과 이화학적인 특성에 대하여 연구하였다. 고형분이 각각 4.9%, 6.2%, 7.45%, 9.01%인 두유를 $95\pm1^{\circ}C의$ 수욕상에서 가열하면서 순차적으로 얻어지는 SPLF의 중량과 두께를 측정한 결과 고형분이 높은 것일수록 우수하였으며, 시간당 SPLF의 생성률은 고형분에 따라 다른 경향을 보이는 데 높은 고형분에서는 가온 초기에는 생성률이 크나 그 이후 감소하는 경향을 보였다. SPLF의 색도는 걷는 횟수가 증가할수록 흰색은 감소하고 적색과 황색은 증가하여 색차($\Delta$E)가 증가하였다. SPLF의 hardness는 고형분 6.20%인 두유로부터 4번째 걷어진 sheet에서 크게 나타났다. SPLF의 일반성분 분석 결과 단백질의 함량은 3, 4, 5번째 채취한 것이 높았고 지방은 점차 감소하는 경향을 보였으나 탄수화물과 회분은 증가하는 경향을 보였고 SPLF의 주성분인 단백질과 지질의 비는 증가하였으며 당질은 그 함유 비율이 점점 커졌다. 원료콩과 비교한 유리당의 이행률의 분석한 결과, 걷는 횟수에 따라 증가하여 서당은 97%가, stachyose와 raffinose는 각각 89%, 49%가 이행되었다.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.114-117
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• 2010

The effects of isolated soy protein(ISP) content on the physicochemical properties of extrudates from rice flour produced by a single-screw extruder were evaluated. The integrity index(II), nitrogen solubility index(NSI), rehydration ratio(RR), and density were measured as indices of the changes of physicochemical properties of rice extrudates. Increased amounts of ISP resulted in increased II but decreased RR and density. There was no change in the NSI value. It was concluded that the addition of ISP to the raw material could be helpful in texturization of rice extrudate.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.338-347
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• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.