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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, the enzymatic hydrolysates of soybean protein were treated with acid at different pH values, and the differences in physicochemical properties, taste characteristics and in vitro antioxidant activities of the products were analyzed. Meanwhile, changes in peptide composition were also analyzed based on the peptidomics analysis to investigate the preparation characteristics of acid-soluble soy protein hydrolysates. The results showed an evident decrease in nitrogen recovery rate and total free amino acid contents after the acid treatment process. Nevertheless, only slight changes were observed in the antioxidant activity and peptide molecular weight distribution of the products.When the hydrolysates were acid-treated at pH5, the content of bitter hydrophobic amino acids was reduced, thereby the bitterness decreased. Additionally, the peptides identified from the enzymatic hydrolysates of soybean protein were primarily presented with the length values ranging from 2 to 5. For products treated at pH3, more pentapeptides and octapeptides were observed through the peptidomic analysis, while minor changes were observed for those treated at pH5. Moreover, compared with the product treated at pH3, the bitter taste of the hydrolysates could be evidently reduced after the acid treatment at pH5. Therefore, the acid treatment at pH5 was recommended for preparation of the acid-soluble soybean protein hydrolysates, which could help to achieve higher product yield (about 54.50%), better antioxidant activity and more potential antioxidant peptides (368), as well as a consistent peptide distribution and lower bitter taste.

Soybean protein was a high-quality plant-based alternative protein, yet its calcium content was lower than animal protein. This study measured the calcium-binding ability of soybean protein under different extraction, heat treatment, and enzymatic hydrolysis conditions. The differences in calcium-binding ability, subunit composition, secondary structure, tertiary structure and hydrophobicity of soybean protein under four different preparation methods were compared. The relationship between the calcium-binding ability and the structure of soybean protein were discussed. The results showed that the binding of soybean protein and calcium ions was related to both the protein's secondary structure composition and its hydrophobicity. Heat treatment and enzymatic hydrolysis unfolded the secondary structure, leading to the enhancement of hydrophobicity and the exposure of the calcium-binding sites. Enzymolysis led to the aggregation of small molecular weight proteins, causing a spatial restructuring of the protein. These changes resulted in a 53% increase in bound calcium compared to heat treatment. The heat-enzyme combined treatment was the most effective among various treatments, which could increase the Ca2+ of the protein by about 2 folds and decrease the precipitation rate by 43%. Optimal soybean protein with high calcium-binding ability preparation involved dissolution at pH8 and 25 ℃, with acid-precipitated proteins dissolved in four times water at pH8. Subsequent steps included heating at 100 ℃ for 30 minutes, and enzymatic treatment using 1000 U/g flavor protease for three hours.

The characteristics of soybean protein-based products are primarily influenced by protein aggregation, there is always a considerable discrepancy in the formation of protein aggregates when the subunit compositions differ. αα’-subunits, β-subunits, and A polypeptides each become more stable after forming aggregates with an increase in the α-helix content. B polypeptides and β-subunits contain more hydrophobic amino acids that undergo hydrophobic thermal aggregation. This strong hydrophobic thermal aggregation also leads to larger particle size and poor solubility. The charged amino acids of the αα’-subunit and the hydrophilic amino acids of the A polypeptides resulted in aggregates with smaller particle sizes. The surface hydrophobicity of the subunits/polypeptides was reduced after aggregation except for the αα’-subunits. The extension region of the αα’-subunit did not contain hydrophobic amino acids, resulting in the surface hydrophobicity not being affected by the heating temperature, resulting in increased stability of its dispersed system. This review provides an in-depth examination of the structures and thermal aggregation behaviors of α-, α’-, and β-subunits and A and B polypeptides, to provide insights that may inform the efficient use of the processing properties of soybean proteins in the food industry. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: In recent years, the markets for plant‐based products and plant protein have experienced a remarkable global expansion. The demand for plant‐based products, ranging from meat substitutes and dairy alternatives to plant‐based snacks and beverages, has surged exponentially. Soy protein, among all the plant protein resources, held a significant market share in the plant‐based industry, reflecting its popularity and widespread use. The selection of an appropriate soy fractionation process is essential for the development of cleaner and more sustainable soy‐based food products. This study compared three different soy protein fractions (SPFs) obtained through mild fractionation processes, each with unique chemical compositions and functionalities. Aqueous ethanol washing process resulted in the fractions with the highest protein purity and water holding capacity, while the simplified aqueous extraction method coupled with either an alkaline solubilisation step (SAE‐Alkaline) or an acid precipitation step (SAE‐Acid) yielded protein fractions with superior solubility, thermal stability, and gel strength. The choice of fractionation route has significant implications for the production of protein‐rich ingredients, and prioritising sustainable processing methods can contribute to the development of innovative and environmentally friendly soy‐based foods. [ABSTRACT FROM AUTHOR]

Background Results Conclusion Soy protein isolate (SPI) gels formed using a single coagulant often have poor water‐holding capacity (WHC) and low hardness, making them fragile and unsuitable for transportation and storage. Adding compound coagulants or polysaccharides can improve the gelation properties of SPI gels induced by gluconolactone (GDL). This study explores the impact of oxidized konjac glucomannan (OKGM) on the physicochemical and structural properties of GDL‐induced SPI gels, with the aim of evaluating the potential of OKGM for enhancing the overall quality and stability of these gels.In this study, the composite gels demonstrated a significant increase in whiteness (69.02% to 70.59%) compared with the SPI gel (67.41%). Key physicochemical properties, such as water‐holding capacity (WHC), textural characteristics, viscoelasticity, and thermal stability, were notably improved. Scanning electron microscopy (SEM) revealed a reduction in the average pore diameter of the composite gels from 70.57 ± 4.13 μm to 37.19 ± 0.24 μm when the oxidation degree of OKGM was kept at or below 60 min, contributing to a more compact and orderly microstructure. Enhanced hydrophobic and electrostatic interactions within the composite gels also accelerated the gelation process, shortening the gelation time from 15.77 ± 0.37 min to 12.45 ± 0.18 min.The results demonstrate that OKGM acts effectively as a gel enhancer, improving the physicochemical and structural properties of SPI gels significantly. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The study aimed to develop a portable electronic nose system for detecting adulteration with soybean protein isolate (SPI) in chicken meat. The system mainly consisted of three parts: the gas sensor array, the DSP28335 control board, and the upper computer. The DSP28335 control board, developed using C language, included analog to digital converter (ADC) module, digital output (DO) module, pulse width modulation (PWM) module, controller area network (CAN) module, power module, drive circuit, and so forth. The upper computer, developed using LabVIEW, facilitated user interaction with the user by primarily handling CAN configuration and monitoring, displaying and storing sensor data, temperature and flow data, and sending and monitoring electronic nose commands. The feasibility of the proposed electronic nose for characterizing adulterated chicken meat was tested on six classes of chicken meat that had been adulterated with varied quantities of SPI. The mass fractions of SPI were 0%, 5%, 10%, 15%, 20%, and 25%, respectively. On the basis of odor data from the electronic nose, K‐nearest neighbor (KNN), linear discriminant analysis (LDA), and support vector machine (SVM) were applied to qualitatively distinguish minced chicken meat with different adulteration ratios. The results showed that the SVM model had the best recognition effect. When the best parameters (c, g) were c = 16 and g = 1, the accuracy of SVM model was 97.22% and 93.75% in the training and testing sets, respectively. These results demonstrated that the portable electronic nose designed in this paper effectively identifies minced chicken meat under various adulteration conditions, enabling rapid and nondestructive detection of chicken meat adulteration. [ABSTRACT FROM AUTHOR]

Previous reports indicate variable soybean quality parameters exported from different geographic regions. This review compares soybean and soybean co‐products grown under diverse environmental conditions. While numerous studies have been conducted on whole soybean and soybean meal (SBM) composition by origin, similar analysis of soybean oil is lacking. This review has two objectives: 1) summarize soybean and SBM quality by origin using a meta‐analysis approach, and 2) analyze collected crude degummed soybean oil samples that originate from the US, Brazil and Argentina for key quality attributes. Soybeans from Brazil have higher levels of protein (P < 0.05) than US soybeans, but US soybeans have lower heat damage (P < 0.05) and total damage (P < 0.05) than soybeans from Brazil. US and Brazil SBM have higher crude protein (CP) (P < 0.05) than SBM from Argentina. At equal CP content, US SBM had less fiber (P < 0.0001), more sucrose (P < 0.0001) and lysine (P < 0.0001) and better protein quality than South American SBMs. Methionine, threonine, and cysteine levels were similar in soybean protein from US and Argentina and higher than that in soybean protein from Brazil. Crude degummed soybean oil from Brazil had more (P < 0.05) free fatty acids, neutral oil loss, phosphorus, calcium and magnesium than crude degummed soybean oil from the US or Argentina. Our analysis suggests that environmental conditions under which soybeans are grown, stored, and handled can have a large impact on chemical composition and nutrient quality of soybean meal and soybean oil. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effect of the addition (2%) of soybean protein (SP) and insect flours derived from house crickets (Acheta domesticus, HCF) and yellow mealworm (Tenebrio molitor, YMF) in cooked sausages. The technological characteristics of the batter, the chemical composition of the sausages, their technological traits and lipid stability during refrigerated storage, as well as their sensory properties, were investigated. The SP, HCF and YMF batters displayed higher pH (p = 0.0025) and stability (p < 0.0001) but a darker colour (p < 0.0001) than the control samples. The addition of SP increased the plasticity of the batter (p = 0.0017), while YMF decreased its structural strength (p = 0.0274). Higher pH and darker colour were detected in SP-, HCF- and YMF-containing sausages; however, the effect of the alternative proteins depended on the duration of storage. The plasticity decreased in the insect-containing sausages (p = 0.0010) and increased over time (p = 0.0136), whereas the elasticity was lower in the YMF group (p < 0.0001). The protein and fat contents were higher (p < 0.0001) in the sausages containing alternative protein. TBARS content decreased over time in these groups. The HCF and YMF sausages received lower scores for their appearance, colour, texture, flavour and taste, suggesting the need for further technological interventions to make such products more attractive to consumers. [ABSTRACT FROM AUTHOR]

This paper focused on green chemistry, and carbon quantum dots were synthesized using soybean protein as raw material and one-step hydrothermal method. The results of Fourier infrared spectroscopy showed that there were hydrophilic groups such as carboxyl and hydroxyl groups on the surface of carbon points. The optimal excitation wavelength was determined to be 370 nm by fluorescence spectroscopy and the optimal emission occured at 443 nm. At the same time, orthogonal test was used to analyze the effects of different experimental conditions on the yield of carbon quantum dots. The yield of fluorescent carbon quantum dots of soybean protein was the best when the hydrothermal reaction time was 3 h, the hydrothermal reaction temperature was 180 t and the mass of citric acid was 2 g. The synthesized carbon quantum dots had good water dispersibility and low biotoxicity. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, foodborne microorganisms capable of fermenting and decomposing soy proteins were screened, and molecular weight analysis was performed for the peptides produced during decomposition. Subsequently, oligopeptides were obtained via isolation and purification, and their antioxidant activities were studied. The experiment results showed that a PZ1 strain was isolated from homemade kimchi and identified as Lactococcus lactis based on morphology and 16S rDNA sequence analysis. Whole genome analysis showed that the PZ1 strain contained a variety of peptidases and protease genes that had the potential to decompose proteins. Soybean proteins were then fermented by PZ1, and the polypeptides produced during fermentation were analyzed via gel permeation chromatography, revealing that 85% of polypeptides had a molecular weight below 1000 Da. The oligopeptides with molecular weight 300～1000 Da were obtained via ultrafiltration purification, and their antioxidant activity was studied. The oligopeptides demonstrated a good scavenging effect on DPPH, hydroxyl (·OH), and superoxide anion (O2−·) radicals, at an oligopeptide concentration of 2 mg/mL, the clearance rates were 79.31%, 78.27%, and 84.62%, respectively. Therefore, L. lactis PZ1 could degrade soybean protein efficiently and could be used as a probiotic for developing functional soybean products.

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Lubrication Engineering (0254-0150) is the property of Editorial Office of LUBRICATION ENGINEERING and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, a covalent conjugate between ferulic acid (FA) and soybean protein isolate (SPI) was prepared by free radical method and was used to prepare gluconolactone (GDL)-induced emulsion gels. The effects of covalent binding to FA on SPI structure, emulsion properties and emulsion gel characteristics were investigated. The optimum concentration of FA was determined as 150 μmol/g protein based on intermolecular forces, textural properties, and water-holding capacity of SPI-FA (SFA) stabilized emulsion gels. Under this condition, spectral analysis showed that FA had a fluorescence quenching effect on SPI, and after covalent binding to FA, a decrease in the β-folded content and an increase in the α-helix, β-turn and random coil contents of SPI appeared. The absolute value of zeta potential and interfacial protein content of SFA stabilized emulsions increased, and the mean particle size and apparent viscosity decreased. The final storage modulus (G’) of SFA stabilized emulsion gels increased, and the changes in relaxation times and peak ratios observed in low-field nuclear magnetic resonance (NMR) measurements indicated that the SFA stabilized emulsion gels had better hydration properties. Moreover, they had a more uniform and dense porous network structure. These results show that SPI covalently bound to 150 μmol/g protein of FA is valuable in the preparation of emulsion gels.

The development of binary protein systems featuring superior nutritional properties and applied range is an interesting and challenging task in the food industry. In this study, the tilapia-soybean protein co-precipitates (TSPCs) with different mass ratios of tilapia meat and soybean meal were constructed. Results of physicochemical properties showed that the highest solubility and thermal stability values of TSPCs were 81.90 % and 90.30 °C, respectively. TSPCs have the full complement of amino acids and enhanced nutritional quality compared to tilapia protein isolate (TPI) and soybean protein isolate (SPI). TSPC2:1 and TSPC1:1 contained the highest levels of tryptophan, aspartic acid, glycine, histidine, and arginine relative to TPI and SPI. The in vitro protein digestibility and protein digestibility corrected amino acid scores of TSPCs were also higher than that of SPI. SDS-PAGE revealed that TSPCs contained protein subunits from TPI and SPI. Moreover, the lysine-to-arginine ratio and β subunit were greatly correlated with protein digestibility with correlation coefficients of −0.962 (P

Simple Summary: Soybean is a dominant oilseed in the U.S. Although soybeans are valuable ingredients for dogs and cats, soybean use in current pet foods has been low. The research was conducted to answer this question: What effects, if any, do soybean ingredients in dog or cat diets have on animal health and nutrition, palatability, feeding behavior, allergenicity, and extrusion processing? We summarized the most current research on soybeans in pet foods published since 2000. We discussed the strengths, weaknesses, opportunities, and threats of soybean in pet food applications. We concluded that various food processing technologies and the versatility of soybean ingredients have been demonstrated to offer considerable potential for inclusion as oil, protein, fiber, or functional ingredients in pet foods. Our work will be valuable, providing research status and gaps. Soybean use has been low in pet foods, even though they are an excellent source of protein, polyunsaturated fatty acids, and gut fermentable fibers. The purpose of this evaluation was to conduct a systematic review of the public literature to explore how soybeans have been researched for pet food applications since 2000 and to provide strengths, weaknesses, opportunities, and threats for soybeans in the pet food industry. The review covered a total of 44 articles related to soybean ingredients and their potential value in the pet food arena. The articles were categorized by their research contents and narratively summarized to demonstrate useful information to both the pet and soybean industries. When soybean-based products have been adequately processed to reduce the antinutritive factors, they are comparable to processed animal proteins in nutritional value, palatability, and functionality in pet food processing. We conclude that various food processing technologies and the versatility of soybean ingredients allow soybean to have considerable inclusion potential in pet foods. More research on dietary soybean ingredients regarding pet food processing, fermentation benefits on health, and consumer acceptance will be needed to understand soybean's position in the future pet food industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the soybean protein isolate (SPI)–xanthan gum (XG) or carrageenan (CA) W/O/W emulsions for the co-delivery of vitamin B12 and vitamin E were prepared. The effects of XG and CA concentrations on the physicochemical properties and digestive characteristics of the emulsions were also investigated. The addition of XG and CA improved the SPI aggregation and increased its electrostatic repulsion so that more SPI was adsorbed at the phase interface. The emulsifying activity index and emulsifying stability index increased to 24.09 (XG 0.4%) and 14.00 (CA 0.5%) and 151.08 (XG 0.4%) and 135.34 (CA 0.5%), respectively. The adsorbed protein content increased to 88.90% (XG 0.4%) and 88.23% (CA 0.5%), respectively. Moreover, the encapsulation efficiencies of vitamin B12 and vitamin E were increased to 86.72% (XG 0.4%) and 86.47 (CA 0.5%) and 86.31% (XG 0.4%) and 85.78% (CA 0.5%), respectively. The bioaccessibility of vitamin B12 and vitamin E increased to 73.53% (XG 0.4%) and 71.32% (CA 0.5%) and 68.86% (XG 0.4%) and 68.74% (CA 0.5%). The best properties of the emulsions were obtained at a 0.4% concentration of XG and 0.5% of CA. This study offers a novel system for delivering bioactive substances, which is favorable for the advancement of food with delivery capability in food processing. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effect of the addition (2%) of soybean protein (SP) and insect flours derived from house crickets (Acheta domesticus, HCF) and yellow mealworm (Tenebrio molitor, YMF) in cooked sausages. The technological characteristics of the batter, the chemical composition of the sausages, their technological traits and lipid stability during refrigerated storage, as well as their sensory properties, were investigated. The SP, HCF and YMF batters displayed higher pH (p = 0.0025) and stability (p < 0.0001) but a darker colour (p < 0.0001) than the control samples. The addition of SP increased the plasticity of the batter (p = 0.0017), while YMF decreased its structural strength (p = 0.0274). Higher pH and darker colour were detected in SP-, HCF- and YMF-containing sausages; however, the effect of the alternative proteins depended on the duration of storage. The plasticity decreased in the insect-containing sausages (p = 0.0010) and increased over time (p = 0.0136), whereas the elasticity was lower in the YMF group (p < 0.0001). The protein and fat contents were higher (p < 0.0001) in the sausages containing alternative protein. TBARS content decreased over time in these groups. The HCF and YMF sausages received lower scores for their appearance, colour, texture, flavour and taste, suggesting the need for further technological interventions to make such products more attractive to consumers.

Abstract Soybean (Glycine max (L.) Merrill) is a crop of world economic importance; and its grain constitutes a significant source of protein and carbohydrates for human consumption. This work aimed to characterize soybean genotypes available in Uruguay for human consumption regarding protein quantity and quality, carbohydrate composition and oil content in relation to yield, both in genetically modified and conventional genotypes. In this study, 13 genotypes grown in three different environments (two locations, two years), a conventional set (22 genotypes) and a genetically modified set (36 genotypes), grown in a single environment were subject to study. The traits measured were yield, total protein, oil content, soluble protein, glycinin (11S), conglycinin (7S), the 11S/7S ratio, soluble carbohydrates, sucrose and total raffinose family oligosaccharides (RFOs). A significant environmental and genotype effect was detected for most of the parameters. The interaction between genotype and environment was significant for total protein, oil content and sucrose. Soluble protein and the 11S fraction were only affected by environment; soluble carbohydrates and the 7S fraction were only affected by genotype. It was possible to identify genotypes with good characteristics for human consumption (high total protein, sucrose, ratio 11S/7S and low oligosaccharides) across environments, both genetically modified and conventional genotypes. Variability was found among the genotypes available in Uruguay in the parameters studied.

Soybean protein, one type of high-quality plant protein has been widely used in the food processing field, because of its excellent water-holding capacity, and gelation functional properties. However, the soybean protein is still lacking in emulsion, due to the dense network structure and limited molecular flexibility. In this study, an appropriate modification was adopted to expand the structure of soybean protein for better emulsification properties. An optimal enzymatic digestion was exposed to the internal functional groups of soybean protein for better functional properties. Specifically, Alcalase cut off the peptide bonds in the peptide chain, and then the soybean protein was broken down into many short peptides, finally exposing the hydrophobic amino acids embedded within protein molecules. As a result, the surface hydrophobicity of soybean protein increased to improve the structural characteristics. The extrusion treatment also promoted the unfolding of protein structure, thus exposing the internal hydrophobic groups. There was also some variation in the structure of soybean protein. Therefore, a systematic investigation was implemented to explore the relationship and mechanism between the emulsification and structure of soybean protein enzymatic digestion products that are treated by extrusion with enzymatic digestion. The effect of Alcalase treatment time on the protein structure (flexibility, surface hydrophobicity, and secondary structure) and emulsion interfacial properties (rheology, emulsifying activity, and emulsifying stability) of extruded enzymatic digestion products was studied under the conditions of different time (0, 10, 20, 30, 40, and 50 min) of cold pressed soybean meal powder pretreated by extrusion. The improvement performance of soybean protein digestion emulsion on the stability of egg liquid was explored by mixing the soybean protein digestion emulsion with egg liquid, according to different mass ratios. A new idea was provided to apply the experimental and theoretical research into the practical factory. The results showed that the flexibility and surface hydrophobicity of soybean protein enzymatic digestion products after extrusion showed a trend of first increasing and then decreasing with the extension of enzymatic digestion time. Furthermore, the flexibility of extruded soybean protein enzymatic digestion products reached the maximum of 0.40 after 30 mins of enzymatic digestion. The surface hydrophobicity of extruded soybean protein enzymatic digestion products reached the maximum of 44.96 after 30 mins of enzymatic digestion. The secondary structure of extruded soybean protein enzymatic digestion products was shifted from the ordered to a disordered state. Meanwhile, the content of β-turn and random coil increased, whereas, the spiral content of β-sheet and α-helix decreased. The storage and loss modulus first increased and then decreased in the soybean protein digestion emulsion at the interface with the increase of the degree of enzymatic digestion. The content of interface peptides also showed a similar trend of first increasing and then decreasing with the extension of enzymatic digestion time. The emulsifying activity and stability of extruded soybean protein digestion emulsion also reached the optimal values of 28.45 m² /g and 61.05 min, respectively, after 30 min of digestion emulsion. The stability of extruded soybean protein digestion emulsion was verified by mixing the emulsion with egg liquid at a mass ratio of 3:3 and then analyzed by multiple light scattering. The small thermal instability index (thermal instability index, TSI) was achieved in the emulsion system, indicating better stability. Therefore, the extruded soybean protein digestion emulsion can be expected to effectively improve the stability of egg liquid. The utilization rate of plant-based proteins can also be improved, such as egg allergies. This finding can provide a theoretical basis for the application of soybean protein hydrolysates in the field of emulsified foods (such as salad dressing). [ABSTRACT FROM AUTHOR]

Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets. Among these alternatives, there is a growing demand for meat analogues that closely resemble the taste and texture of meat. As a result, significant efforts have been dedicated to developing meat analogues with a desirable meat-like structure. Currently, soy protein and wheat gluten are the main ingredients used for producing these meat analogues due to their availability and unique functionalities. This study observed that high moisture extrusion at moisture levels of 50–80% has become a common approach for creating fibrous structures, with soy protein and wheat gluten being considered incompatible proteins. After the structuring process, they form two-phase filled gels, with wheat gluten acting as the continuous phase and soy protein serving as a filler material. Moreover, the formation of soy protein and wheat gluten networks relies on a combination of covalent and non-covalent interaction bonds, including hydrogen bonds that stabilize the protein networks, hydrophobic interactions governing protein chain associations during thermo-mechanical processes, and disulfide bonds that potentially contribute to fibrous structure formation. This review provides case studies and examples that demonstrate how specific processing conditions can improve the overall structure, aiming to serve as a valuable reference for further research and the advancement of fibrous structures. [ABSTRACT FROM AUTHOR]

This study aimed to discover the quantitative trait loci (QTL) associated with a high seed protein content in soybean and unravel the potential candidate genes. We developed two recombinant inbred line populations: YS and SI, by crossing Saedanbaek (high protein) with YS2035-B-91-1-B-1 (low protein) and Saedanbaek with Ilmi (low protein), respectively, and evaluated the protein content for three consecutive years. Using single-nucleotide polymorphism (SNP)-marker-based linkage maps, four QTLs were located on chromosomes 15, 18, and 20 with high logarithm of odds values (5.9–55.0), contributing 5.5–66.0% phenotypic variance. In all three experimental years, qPSD20-1 and qPSD20-2 were stable and identified in overlapping positions in the YS and SI populations, respectively. Additionally, novel QTLs were identified on chromosomes 15 and 18. Considering the allelic sequence variation between parental lines, 28 annotated genes related to soybean seed protein—including starch, lipid, and fatty acid biosynthesis-related genes—were identified within the QTL regions. These genes could potentially affect protein accumulation during seed development, as well as sucrose and oil metabolism. Overall, this study offers insights into the genetic mechanisms underlying a high soybean protein content. The identified potential candidate genes can aid marker-assisted selection for developing soybean lines with an increased protein content. [ABSTRACT FROM AUTHOR]

Previous research has demonstrated the effect of enzymatic hydrolysis on the emulsifying properties of soy protein isolate (SPI). The present authors previously reported on the preparation of stable emulsions by the addition of oil and vinegar to a commercial SPI hydrolysate. In this paper, emulsions prepared by the direct introduction of fruit juices from several tropical fruits to SPI were examined. The purpose of this research was to elucidate whether the production of stable emulsions such as those made with the proteolytic enzyme papain was possible by this method. Stable emulsions were obtained from papain and pineapple, kiwi, melon, fig, and unripe papaya fruit juices. The appearance of the emulsions, the SDS-PAGE patterns of hydrolyzed SPI, and the pseudo-plastic behavior of the emulsions varied depending on the type of fruit, fruit production area, fruit ripeness, the reactive conditions of the fruit juices, and SPI. A relationship between the decrease in 11S acid subunits and emulsion stability was suggested. [ABSTRACT FROM AUTHOR]

Soybean (Glycine max (L.) Merr.) is an important source of plant protein, the nutritional quality of which is considerably affected by the content of the sulfur-containing amino acid, methionine (Met). To improve the quality of soybean protein and increase the Met content in seeds, soybean cystathionine γ-synthase 2 (GmCGS2), the first unique enzyme in Met biosynthesis, was overexpressed in the soybean cultivar "Jack", producing three transgenic lines (OE3, OE4, and OE10). We detected a considerable increase in the content of free Met and other free amino acids in the developing seeds of the three transgenic lines at the 15th and 75th days after flowering (15D and 75D). In addition, transcriptome analysis showed that the expression of genes related to Met biosynthesis from the aspartate-family pathway and S-methyl Met cycle was promoted in developing green seeds of OE10. Ultimately, the accumulation of total amino acids and soluble proteins in transgenic mature seeds was promoted. Altogether, these results indicated that GmCGS2 plays an important role in Met biosynthesis, by providing a basis for improving the nutritional quality of soybean seeds. [ABSTRACT FROM AUTHOR]

In this paper, soybean protein based composite gel spheres were prepared by double crosslinking technology based on green natural macromolecule soybean protein and sodium alginate as raw materials. The composition and microstructure of soy protein based composite gel spheres were characterized by scanning electron microscopy (SEM), atomic force microscopy (AFM), Zeta potential analysis, Fourier transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS). The results showed that the soybean protein based composite gel spheres were porous nanostructures, and the Zeta potential on the surface of the gel spheres decreased with the increase of the pH value of the solution environment. Weakly alkaline environment (pH=8) was conducive to the adsorption of positively charged methylene blue dye molecules. Soybean protein based composite gel spheres have excellent adsorption capacity for methylene blue, and the maximum removal efficiency can reach 91%. The adsorption behavior conforms to the pseudo-second-order kinetic model and the Langmuir isotherm adsorption model. Langmuir model calculated that the maximum adsorption capacity could reach 596 mg/g. The soybean protein based composite gel spheres showed good regeneration and recycling performance. [ABSTRACT FROM AUTHOR]

Plant-based meat products are new bionic foods for which industrial standards were formulated recently, and have tended to replace meat products in taste and flavor. The most common plant-based meat product is the one produced from soybean protein by the use of processing technologies such as extrusion, which has a meaty mouthfeel and flavor. Mouthfeel and flavor are important factors determining whether meat analogs can be accepted by consumers, and flavor is one of the first signals received by consumers. The market prospect of meat analogs is determined by whether the flavor is accepted by consumers. This paper introduces the flavor sources of soybean protein-based meat analogs, summarizes the effects of different processing factors on the flavor substances of soybean protein-based meat analogs, and discusses the retention mechanism of the flavor substances of soybean protein-based meat analogs, which will provide a basis for the research and development of the flavor of soybean protein-based meat analogs.

After the commercial soybean protein isolate (SPI) treated by high-temperature spray drying, the proteins were prone to undergo a certain degree of denaturation and aggregation, which reducing the solubility and other functional properties. The present study was aimed to investigate the interaction between different concentrations of catechins and SPI under spray drying treatment and the effects on the structural and functional properties of proteins. The results showed that the loading rate and loading content of catechin increased gradually with the increasing of catechin content, and the surface hydrophobicity and sulfhydryl content decreased gradually after the combination of SPI and catechin. The functional characteristics of spray drying SPI were improved after interacted with catechin. When the addition of catechin was 1%, the solubility of SPI was increased by 36.4%, and the emulsifying property and emulsifying stability were increased by 13.7% and 14.3% respectively. The hardness of gel was increased by 43.6% with the addition of 0.25% catechin. Correlation analysis showed that the network structure of gel mainly depended on disulfide bonds, followed by hydrogen bonds and ionic bonds. Furthermore, the storage modulus of gel rheological properties was significantly higher than that of other treatment groups (P < 0.05). It was found by atomic force microscope that the microstructure of the gel changed to homogeneous and dense in each group of proteins with the complexation of catechin. The addition of catechin at 0.25% could promoted minimal aggregation of gel when compared to the other samples. However, the interaction between catechin and protein led to the decrement of the digestibility of spray dried SPI. These results showed that catechin prevented the heat-induced aggregation and improved the structural and functional properties of SPI after spray drying.

随着人民日益增长的美好生活需要和科学技术的快速发展，我国食品行业，尤其是大豆蛋白加工产业的发展登上了新的台阶。为更好地引导大豆蛋白加工产业的健康可持续发展，对大豆蛋白加工产业的现状及发展趋势进行综述。从原料、产业链、加工企业及市场需求等4个方面，介绍了我国大豆蛋白原料供需、加工企业规模、产品结构等方面情况，分析了大豆蛋白产业亟须解决的问题及发展趋势。国产非转基因大豆在大豆蛋白加工产业中存在竞争优势，提高我国非转基因大豆的自给能力，研发高附加值的大豆蛋白产品，有利于形成与进口大豆错位竞争、相互补充的格局，从而促进我国大豆蛋白产业长期高质量发展。With the increasing needs of the Chinese people for a better life and the rapid development of science and technology, the development of Chinese food industry, especially the soybean protein processing industry, has reached a new level. In order to better guide the healthy and sustainable development of the soybean protein processing industry, the current situation and development trend of the soybean protein processing industry were reviewed. The supply and demand of soybean protein raw materials, the scale of processing enterprises, and product structure in China were introduced from four aspects: raw materials, industrial chain, processing enterprises, and market demand. The development trend, and urgent difficulties that need to be solved of the soybean protein industry were analyzed. The domestic non-transgenic soybeans has competitive advantages in the soybean protein processing industry. Improving the self-sufficiency of non-transgenic soybean in China and developing high value-added soybean protein products are conducive to form a pattern of dislocation competition and mutual supplementation with imported soybeans, so as to promote the long-term high-quality development of Chinese soybean protein industry.

Plant protein demand is growing as more people adopt a healthier and sustainable life-style. Since plant proteins are cell wall protected, extraction process that breaks cell-wall barrier is needed to obtain protein. However, the conventional extraction methods use non-reusable and non-recoverable solvents. Therefore, the goal of this research is to develop and model sustainable protein extraction using NH4OH-a recoverable and reusable solvent. Soybean protein was extracted at a temperature of 55 °C, varying particle sizes (> 1, 0.425 - 1, 0.25-0.425, and< 0.25 mm), times (0, 3, 6, 12, and 48 h), NH4OH concentrations (1%, 2.5%, 5%, 10% and 15%) and solid loading (1:10) using a full factorial experimental design. The empirical kinetic models for soybean protein extraction were analyzed with parabolic diffusion model, So & MacDonald's model, hyperbolic, and first order model. The highest protein yield of 59% was obtained at 0,425 - 1 mm particle size, 12 h, and 1% NH#OH. Amine concentrations of extracted proteins were poorly correlated with protein yield evincing that extraction conditions to obtain the high yield did not cause protein hydrolysis. Three out of the four models gave a good fit. The best fit was So & MacDonald's model, with a minimum root mean square error (RMSE) of 0.14 and maximurn coefficient of linear correlation (R) of 0.89, In conclusion, NH4OH is a viable and sustainable solvent to extract plant protein and can be utilized for industrial plant protein production. [ABSTRACT FROM AUTHOR]

The plant derived product, hydroxycitric acid (HCA), extracted from the rind of Garcinia cambogia is a promising weight loss agent. Since HCA irritates the stomach and undergoes gastrointestinal degradation, encapsulation was carried out using two protein matrices, chickpea and soybean, towards fabricating vehicles for oral delivery of HCA. Encapsulated particles of both proteins displayed high encapsulation efficiency and loading capacity of HCA and were spherical with micron to submicron range sizes. The particles displayed steric stability or incipient instability in solution. Storage stability studies revealed that HCA shows photosensitivity and thermal sensitivity, and therefore, dark and refrigerated conditions are suggested for the improvement of stability of HCA on storage. Chickpea protein facilitated photo-stability while soybean protein facilitated storage-stability of HCA. At pH 2 and pH 6.8, release profiles of HCA from chickpea protein and soybean protein particles fitted best to the Higuchi model displaying mainly a diffusional release mechanism with a less Fickian behaviour. At the intestinal pH, the bioaccessibility of HCA from chickpea protein matrix was higher (52%) compared to that from soybean protein matrix (35%). Results indicate that chickpea protein is a promising matrix for encapsulation of HCA for safe, efficacious and controlled oral delivery of HCA.

Soybean (Glycine max L.) is an important food-grade strategic crop worldwide because of its high seed protein and oil contents. Due to the negative correlation between seed protein and oil percentage, there is a dire need to detect reliable quantitative trait loci (QTL) underlying these traits in order to be used in marker-assisted selection (MAS) programs. Genome-wide association study (GWAS) is one of the most common genetic approaches that is regularly used for detecting QTL associated with quantitative traits. However, the current approaches are mainly focused on estimating the main effects of QTL, and, therefore, a substantial statistical improvement in GWAS is required to detect associated QTL considering their interactions with other QTL as well. This study aimed to compare the support vector regression (SVR) algorithm as a common machine learning method to fixed and random model circulating probability unification (FarmCPU), a common conventional GWAS method in detecting relevant QTL associated with soybean seed quality traits such as protein, oil, and 100-seed weight using 227 soybean genotypes. The results showed a significant negative correlation between soybean seed protein and oil concentrations, with heritability values of 0.69 and 0.67, respectively. In addition, SVR-mediated GWAS was able to identify more relevant QTL underlying the target traits than the FarmCPU method. Our findings demonstrate the potential use of machine learning algorithms in GWAS to detect durable QTL associated with soybean seed quality traits suitable for genomic-based breeding approaches. This study provides new insights into improving the accuracy and efficiency of GWAS and highlights the significance of using advanced computational methods in crop breeding research. [ABSTRACT FROM AUTHOR]

Tofu is nutritious, easy to make, and popular among consumers. At present, traditional tofu production has gradually become perfect, but there are still shortcomings, such as long soaking time, serious waste of water resources, and the inability to realize orders for production at any time. Moreover, tofu production standards have not yet been clearly defined, with large differences in quality between them, which is not conducive to industrialized and large‐scale production. Ultrasound has become a promising green processing technology with advantages, such as high extraction rate, short processing time, and ease of operation. This review focused on the challenges associated with traditional tofu production during soaking, grinding, and boiling soybeans. Moreover, the advantages of ultrasonic processing over traditional processing like increasing nutrient content, improving gel properties, and inhibiting the activity of microorganisms were explained. Furthermore, the quantification of acoustic fields by real‐time monitoring technology was introduced to construct the theoretical correlation between ultrasonic treatments and tofu processing. It was concluded that ultrasonic treatment improved the functional properties of soybean protein, such as solubility, emulsifying properties, foamability, rheological properties, gel strength, and thermal stability. Therefore, the application of ultrasonic technology to traditional tofu processing to optimize industrial parameters is promising. [ABSTRACT FROM AUTHOR]

Soybean, a staple crop, is a source of high-quality protein and, thus, has broad prospects in the food industry and other fields. This review first introduces common soybean protein products and then elaborates on the safety and biological activity of soybean protein. In addition, excellent processing characteristics are introduced and an example of the comprehensive utilization of soy protein is given. Soybean peptides are an essential extension product in the soybean processing chain. Hence, this paper also introduces soybean peptides' biological activity. Moreover, traditional, and novel techniques for processing soybean protein isolate and peptides are compared in terms of their advantages and characteristics, and new ideas are proposed for their green production on an industrial scale. It is hoped that the analysis and innovative concepts proposed in this work will promote the healthy development of the soybean protein industry chain. [ABSTRACT FROM AUTHOR]

This study investigated the relationship between nitrogen soluble index (NSI), bulk density, gel storage modulus of soybean protein isolate and torque during high‐moisture (50%) extrusion, and analyzed the influence to extrudate texture by the moisture content and the expansion degree of extrudate. The results showed that in the range of NSI of 21–74%, bulk density of 0.41–0.47 g/cm3, and gel storage modulus of 3,800–5,400 Pa, the torque and specific mechanical energy raised with the decrease in NSI and the increase in bulk density and gel storage modulus. The lower the moisture content of the extrudate was, the higher its hardness. Interestingly, as the extrudate expands, bubble cavities formed on the surface of the extrudate could cause its hardness to drop from 13,124 g/s to 11,736 g/s and 4,840 g/s. Overall, the hard extrudates can be produced from soy protein isolates with low NSI (<21%), high bulk density (>0.47 g/cm3), and gel storage modulus (>5,380 Pa) via high‐moisture extrusion, at the same time appearing in an expanded structure that reduces the hardness test value of the extrudate. [ABSTRACT FROM AUTHOR]

Soybean protein-based adhesives are limited in their application due to their poor wet bonding strength and poor water resistance. Herein, we prepared a novel, environmentally friendly soybean protein-based adhesive by adding tannin-based resin (TR) to improve the performance of water resistance and wet bonding strength. The active sites of TR reacted with the soybean protein and its functional groups and formed strong cross-linked network structures, which improved the cross-link density of the adhesives and then improved the water resistance. The residual rate increased to 81.06% when 20 wt%TR was added, and the water resistance bonding strength reached 1.07 MPa, which fully met the Chinese national requirements for plywood (Class II, ≥0.7 MPa). SEM observations were performed on the fracture surfaces of all modified SPI adhesives after curing. The modified adhesive has a denser and smooth cross-section. Based on the TG and DTG plots, the thermal stability performance of the TR-modified SPI adhesive was improved when TR was added. The total weight loss of the adhesive decreased from 65.13% to 58.87%. This study provides a method for preparing low-cost and high-performance, environmentally friendly adhesives. [ABSTRACT FROM AUTHOR]

Soybean protein is widely used as a high-quality plant protein in the food industry, due to its multiple functional properties. However, the high-activity lipoxygenase is easy to catalyze the lipid peroxidation of polyunsaturated fatty acids during the processing of soybean products. A large number of reactive oxygen species and secondary oxidation products can also be produced to further induce protein oxidation. The structure and function of proteins are closely related to the oxidation that is accompanied by the changes in protein solubility, water retention, gel, and emulsification functional properties, thus leading to the processing properties of proteins. Fortunately, microwave processing can be expected to alter the spatial structure of proteins and intermolecular forces. The reaction groups can be exposed to be originally embedded in the protein molecules, resulting in changes in their structure and functional characteristics. Taking the soybean protein oxidized aggregates as the raw materials, this work aims to clarify the effect of microwave treatment time on the functional characteristics and structure, such as solubility, emulsification, and foaming. The protein functional properties were then improved without the use of biochemical reagents, high-pressure, or radiation treatment, thereby expanding the protein applications without the wastes of food resources. An oxidization reaction was constructed with the soy protein and AAPH (2,2'-azobis(2-methylpropionamidine) dihydrochloride). Different irradiation durations (0, 10, 20, 30, 40, 50, 60, and 70 s) of the microwave with a power of 350 W were used to investigate the effect of microwave treatment on the structural characteristics (particle size distribution, turbidity, secondary structure, and microstructure) and processing properties (solubility, water-holding capacity, oil-holding capacity, foaming and foam stability, emulsification and emulsion stability) of oxidized aggregated soy protein. The results showed that the oxidation induced the formation of larger particle size, higher molecular weight, and more compact protein aggregates, which simultaneously damaged the processing properties. Microwave treatment for an appropriate time (<30 s) induced the polarization of protein isolate molecule. There was damage to the non-covalent bond that maintained the protein spatial structure. The protein isolate molecules were partially unfolded to expose the internal hydrophobic residues on the protein surface, thus promoting the formation of the water-air interface. At the same time, the interaction between that extensin molecules formed a more stable interfacial facial mask, thereby improving the foaming, emulsifying, water, and oil-holding properties. Microwave treatment for a long time (>30 s) promoted the further expansion of soy protein isolate molecules, and further exposure inside the hydrophobic and sulfhydryl groups. As such, the larger molecular aggregates were formed between depolymerized protein molecules through noncovalent bonds. There was an increase in the particle size, turbidity, and disordered structure, whereas, a decline in the stability of the interfacial facial mask, thus leading to the decline of functional properties. Consequently, the physical field of microwaves can be expected to modulate the functional properties of soy protein. Specifically, the structural and aggregation behavior can be altered to improve the functional properties of soy protein for the better behavior of soy protein oxidation aggregates using microwaves. The finding can also provide a strong reference for microwave processing in the field of food production. [ABSTRACT FROM AUTHOR]