Functional Properties of Soy Protein Isolates Prepared from Gas-Supported Screw-Pressed Soybean Meal

White flakes (WFs) are obtained from dehulled flaked soybeans by extracting oil with hexane and flash- or downdraft-desolventizing the (defatted) flakes, and WFs are the normal feedstock used to produce soy protein ingredients. Gas-supported screw pressing (GSSP) is a new oilseed crushing technology in which traditional screw pressing is combined with injecting high-pressure CO₂, thereby producing hexane-free, low-fat, high-PDI soybean meal. The objectives of the present study were to evaluate yields, compositions, and functional properties of soy protein isolates (SPIs) produced from GSSP soybean meal and to compare these properties to those of SPIs produced from WFs. GSSP meals produced SPIs in significantly higher yields (59.7–63.1% vs. 51.6–61.1%), with greater free (0.05–0.40%) and bound fat (3.70–4.92%) contents than did WFs. There were no significant differences in protein contents of the SPI; all exceeded 90% protein content (db). SPIs prepared from GSSP meals had similar or slightly lower water-solubilities compared to SPIs prepared from WFs. SPIs prepared from GSSP meals had higher water-holding capacities and viscosities, and significantly better emulsifying and fat-binding properties compared to SPIs prepared from WFs. SPIs prepared from WFs had significantly better foaming properties compared to SPIs prepared from GSSP meals, which were attributed to the lower fat contents of SPIs prepared from WFs.     

A Comparison of the ISO and AACC Methods for Determining the Activity of Trypsin Inhibitors in Soybean Meal

The international standard method for the determination of trypsin inhibitor activity (TIA) in soya products, ISO 14902, was compared with the American Association of Cereal Chemists’ standard AACC 22‐40.01 as modified by Hamerstrand in 1981 (AACC‐based method), using soybean meals as matrices. TIA, expressed as milligram of inhibited trypsin per gram of sample, was determined by both methods in each of 30 samples of soybean meal. TIA values according to ISO 14902 were significantly lower (P < 0.001) than those afforded by the AACC‐based method. This difference, which means that AACC‐based method and ISO 14902 TIA values are not directly comparable, is attributable to between methods differences, in decreasing order of influence: particle size (P < 0.01), trypsin inhibitor extraction method (P < 0.05), and trypsin substrate (P < 0.01). N‐benzoyl‐l ‐arginine‐4‐nitroanilide hydrochloride, the ISO 14902 trypsin substrate, affords TIA values 6.4 % higher than the racemic mixture used by the AACC method, but it seems unlikely that in most contexts this advantage would outweigh the disadvantage of its greater cost.     

Trypsin Inhibitor and Urease Activity of Soybean Meal Products from Different Countries and Impact of Trypsin Inhibitor on Ileal Amino Acid Digestibility in Pig

Trypsin inhibitor (TI) and urease activity (UA) are the most relevant quality aspects of soybean meal (SBM) for monogastric animals. This study’s objective was to determine the levels of TI and UA in SBM collected from feed mills in different countries, whether TI and UA are correlated since they are both heat-labile, and impact of TI on pig ileal amino acid digestibility. TI was 1.20–8.37 mg g⁻¹ with 36.4% samples <3 mg g⁻¹, UA was 0–0.311 ΔpH unit with 64.2% samples <0.05 ΔpH unit in 847 solvent-extracted SBM samples. TI and UA results varied by countries and world areas. By country, mean TI was highest in Germany and lowest in Philippines, mean UA was highest in India and lowest in Philippines. By world areas, mean TI was highest in Latin America and lowest in North America, UA was highest in Asia and lowest in Latin America. TI and UA results vary in different soybean products, TI ranked as raw soybeans > expeller SBM > full-fat-extruded (FFE) SBM ≥ heat-inactivated full-fat (HIFF) SBM > solvent-extracted SBM; UA ranked as raw soybeans > HIFF SBM > FFE SBM ≥ solvent-extracted SBM ≥ expeller SBM. TI was not correlated with UA in 847 solvent-extracted SBM, suggesting that UA may not be used as a surrogate indicator for TI. A diet contained 38% SBM with 8.78 mg g⁻¹ TI significantly reduced apparent ileal digestibility of amino acids and crude protein by 13.3–26.0% and 23.3% points, respectively, in cannulated pigs compared to SBM with 2.51 mg g⁻¹ TI.     

The Interaction of the Soybean Seed High Oleic Acid Oil Trait With Other Fatty Acid Modifications

Oil value is determined by the functional qualities imparted from the fatty acid profile. Soybean oil historically had excellent use in foods and industry; the need to increase the stability of the oil without negative health consequences has led to a decline in soybean oil use. One solution to make the oil stable is to have high oleic acid (>70%) and lower linolenic acid content in the oil. Other fatty acid profile changes are intended to target market needs: low‐saturated fatty acid and high stearic acid content in the oil. The objective of this study is to determine the interaction of the high oleic acid oil trait with other alleles controlling fatty acid profiles. Soybean lines containing high oleic acid allele combinations plus other fatty acid modifying alleles were produced, and the seed was produced in multiple field environments over 2 years. Stable high oleic acid with low linolenic acid (<3.0%) was achieved with a 4‐allele combination. The target of >20% stearic acid in the seed oil was not achieved. Reducing total saturated fatty acids below 7% in a high oleic acid background was possible with mutant alleles of both an acyl‐ACP thioesterase B and a β‐ketoacyl‐[acyl‐carrier‐protein] synthase III gene. The results identified allele combinations that met the target fatty acid profile thresholds and were most stable across environments.     

从黄豆饼粕中提取植酸钙的正交法工艺研究

采用稀盐酸浸取加碱中和的方法从黄豆饼粕中提取植酸钙。利用正交法探索出最佳工艺条件:浸泡酸度pH值为2.0、浸泡时间60 min、浸泡温度为60℃、中和酸度pH值为7.5。     

碱热活化改性高温豆粕制备大豆蛋白胶黏剂

为解决高温豆粕因其蛋白变性而导致的交联活性差的问题,提出高温豆粕的碱热活化策略,采用FT-IR、XRD、XPS、热重等方法研究了NaOH用量对活化改性高温豆粕及其胶黏剂的结构与性能影响。研究结果表明:高温豆粕在碱和热共同作用下,大豆蛋白球型结构被打开,释放出被包裹的活性基团,部分大豆蛋白的肽键水解形成可参与交联反应的胺基和羧基离子,从而能与交联改性剂发生有效交联,使活化高温豆粕制备的大豆蛋白胶黏剂形成良好的交联网络结构,并具备与低温豆粕所制备胶黏剂相当的胶接耐水耐热性能。碱热活化改性结果显示:高温豆粕碱热活化的最适宜NaOH用量为2%(质量分数),此时改性高温豆粕的乙醛值为4.28 mg/g,相应胶黏剂的黏度59.8 Pa·s、“热水浸泡”湿态胶合强度1.48 MPa、“煮-干-煮”湿态胶合强度0.96 MPa,相应胶黏剂固化产物的沸水不溶率79.73%、热分解残留率40.87%,最大分解速率温度306.1℃。     

Sequential Fractionation of Cottonseed Meal to Improve Its Wood Adhesive Properties

For better understanding of the adhesive properties of different fractions of cottonseed protein, cottonseed meals from both glanded and glandless cotton varieties were separated into several fractions. Each meal was sequentially extracted with water and 1 M NaCl solution, or with phosphate buffer and NaCl solution. Adhesives were prepared from the recovered fractions and hot-pressed onto maple veneer strips and tested for their properties. The adhesive strength of the water- and buffer-washed solid fractions (i.e., the un-extractable residues of the meals) from the glanded seed ranged from 1.32 to 1.62 MPa and were unchanged or increased compared with the adhesive strength of the original meal that varied from 0.98 and 1.49 MPa. Soaking the wood specimens bonded at 80 °C revealed that the water resistance of these water- and buffer-washed adhesives was significantly improved in that they exhibited no delamination during soaking compared with the meal adhesive that showed some delamination (20–30 % of the samples). Furthermore, the water resistance of these fractions with wet shear strength around 1.5 MPa was comparable to that of cottonseed protein isolate (>90 % protein) when the joints were bonded at 100 °C. The preparations from glandless cottonseed meals showed similar adhesive performances. Additional extraction of the meals with NaCl solution reduced adhesive performance. The results suggest that water- or buffer-washed cottonseed meal fractions can be used as wood adhesives and would be less costly to prepare than cottonseed protein isolates.     

Protective Effects of Polysaccharides from Soybean Meal Against X-ray Radiation Induced Damage in Mouse Spleen Lymphocytes

The aim of this study was to investigate radioprotective effect of the polysaccharides from soybean meal (SMP) against X-ray radiation-induced damage in mouse spleen lymphocytes. MTT and comet assay were performed to evaluate SMP's ability to prevent cell death and DNA damage induced by radiation. The results show that, X-ray radiation (30 KV, 10 mA, 8 min (4 Gy)) can significantly increase cell death and DNA fragmentation of mouse spleen lymphocytes. Pretreatment with SMP for 2 h before radiation could increase cell viability, moreover, the SMP can reduce X-ray radiation-induced DNA damage. The percentage of tail DNA and the tail moment of the SMP groups were significantly lower than those of the radiation alone group (p < 0.05). These results suggest SMP may be a good candidate as a radioprotective agent.     

Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System

Defatted flaxseed meal, as a high-protein by-product can be used as a good raw material for the Maillard reaction (MR). A MR model system was established using glucose, fructose, and glucose/fructose (1:1) to produce volatile compounds typically obtained from defatted flaxseed meal protein hydrolysate; these compounds were analyzed using head-space solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC–MS). From the 12 MR model reaction groups, the production of pyrazines was between 12.76% and 26.56%. In the 1G group (the group prepared using DH₁ = 7.87% with a glucose concentration of 10%), the amount of pyrazines generated reached 26.56%, and this was higher than that of the other 11 model reaction groups. The effect of reaction temperature (100–150 °C), reaction time (10–60 min), and sugar concentration (5–30%) on pyrazine content was determined using the 1G group. The results of this study indicated that the effect of temperature on pyrazine production was higher than that exerted by reaction time and glucose addition. The pyrazine content reached the maximum at a reaction temperature of 140 °C. The degree of reaction and pH value were also determined; the results demonstrated that accumulation of pyrazines was suboptimal when the pH of the system was dramatically decreased. For the overall reaction, the pyrazine content remained similar to that of the final products; however, the pyrazine content exhibited little correlation with the intermediate products in the MR.     

Drying of Soybean Seeds in a Concurrent Moving Bed: Heat and Mass Transfer and Quality Analysis

The purpose of the present work is to study the simultaneous heat and mass transfer between air and soybean seeds in a concurrent moving bed dryer, based on the application of a two-phase model to the drying process. The numerical solution of the model is obtained by using a computational code based on BDF methods (Backwards Differentials Formulas). The experimental data of air humidity and temperature and of seed moisture content and temperature at the dryer outlet are compared to the simulated values, showing a good agreement. This work also analyzes the effect of the main process variables (drying air temperature, air relative humidity, air velocity and solids flow rate) on the soybean seeds quality during drying. Empirical equations fitted to the experimental data are proposed for predicting the soybean seed quality (germination, vigor and fissures) as a function of the investigated variables.     

Removal of cellulose from sunflower meal by fractionation

The dependence of sunflower meal fractionation on the following factors was investigated: quality of original meals, 37.5%, 40.0% and 42.5% crude protein; screen hole size, 1.5 mm, 2.0 mm, 2.5 mm and 3.0 mm; and single-phase and two-phase fractionation. The following conclusions were drawn. The increased protein levels in original meals (from 37.5% to 42.5% crude protein) had considerably greater effects on the quality than on the yield of the protein fractions. Increased screen hole size (from 1.5 mm to 2.5 mm) increased the yield of the protein fractions by 16.4–22.3%, but reduced the protein level in these fractions by 2.3–2.8%. Two-phase fractionation of the original meals with 40.0% and 42.5% crude protein increased the protein yield in the resulting protein fractions by 15.5–22.8%. The most efficient fractionation procedures rendered high yields of attractive protein fractions that contained 44.0–47.5% crude protein. The protein fractions were analyzed for physico-functional constants and amino acid composition. The most efficient and applicable fractionation procedures, those that may be successfully used in oil refineries, were selected.     

Nitrogen Fertilization Effects on Quality of Organic Matter in a Grassland Soil

Organic matter is important to sustain and improve soil quality and productivity. A field experiment determined the effects of 27 annual spring surface-broadcast applications of ammonium nitrate at 0, 112 and 224 kg N ha⁻¹ year⁻¹ to bromegrass (Bromus inermis Leyss) on light fraction organic matter (LFOM), total amino acids, amino acid C (AAC) and N (AAN), ammonium–N (NH₄–N) and, total organic matter (TOM) in a thin Black Chernozemic loam soil at Crossfield, Alberta, Canada. The concentration and mass of LFOM, AAC and AAN in the 0–5, 5–10 and 10–15 cm soil layers increased with N rate, with greatest increase in the 0–5 cm layer. The response to N application was much greater for LFOM than for TOM. The changes in soil LFOM, AAC, AAN, NH₄–N and TOM suggest that N application increases the quantity of light fractions and improves the quality of total organic matter in the soil.     

Combination of the Elevated Stearic Acid Trait with Other Fatty Acid Traits in Soybean

Stearic acid is one of five major fatty acids found in soybean oil. It is a fully saturated lipid and is known for neutral or positive effects on LDL cholesterol when consumed by humans. Unfortunately, stearic acid only accounts for about 4% of the total seed oil produced in commodity soybean. Previous work has shown that stearic acid can reach levels as high as 28% of the total oil fraction when the SACPD-C gene, encoding the delta-9-stearoyl-acyl carrier protein desaturase responsible for most of the stearic acid variation in soybean seed, is ablated in combination with other loci. In order to increase stearic acid content and create soybeans with improved utility based on fatty acid composition, we combined mutations in SACPD-C with other mutations in the fatty acid biosynthetic pathway. Soybean plants carrying mutant alleles of both SACPD-C and FAD2-1A produce seed with stearic acid levels from 14% to 21%, and with elevated levels of oleic acid. Soybeans carrying mutations in both SACPD-C and FAD3A or FAD3C have both statistically significantly elevated levels of stearic acid (from 15–21%) and statistically reduced linolenic acid levels. Neither mutant combination appears to affect other agronomic properties such as plant morphology or seed protein levels making this a potentially viable trait.     

Isoflavone Content of Soybean Cultivars from Maturity Group 0 to VI Grown in Northern and Southern China

Soybean isoflavone content has long been considered to be a desirable trait to target in selection programs for their contribution to human health and plant defense systems. The objective of this study was to determine isoflavone concentrations of various soybean cultivars from maturity groups 0 to VI grown in various environments and to analyze their relationship to other important seed characters. Forty soybean cultivars were grown in replicated trials at Wuhan and Beijing of China in 2009/2010 and their individual and total isoflavone concentrations were determined by HPLC. Their yield and quality traits were also concurrently analyzed. The isoflavone components had abundant genetic variation in soybean seed, with a range of coefficient variation from 45.01% to 69.61%. Moreover, individual and total isoflavone concentrations were significantly affected by cultivar, maturity group, site and year. Total isoflavone concentration ranged from 551.15 to 7584.07 μg g^?1, and averaged 2972.64 μg g^?1 across environments and cultivars. There was a similar trend regarding the isoflavone contents, in which a lower isoflavone concentration was generally presented in early rather than late maturing soybean cultivars. In spite of significant cultivar × year × site interactions, cultivars with consistently high or low isoflavone concentrations across environments were identified, indicating that a genetic factor plays the most important role for isoflavone accumulation. The total isoflavone concentration had significant positive correlations with plant height, effective branches, pods per plant, seeds per plant, linoleic acid and linolenic acid, while significant negative correlations with oleic acid and oil content, indicating that isoflavone concentration can be predicted as being associated with other desirable seed characteristics.     

Genomic Regions Governing the Biosynthesis of Unsaturated Fatty Acids in Recombinant Inbred Lines of Soybean Raised across Multiple Growing Years

The ratio of oleic acid to the combined value of linoleic and α-linolenic acids determines the oxidative stability, and the ratio of linoleic acid to α-linolenic acid is the key to the nutritional value of soybean oil. The present study was conducted to identify genomic regions associated with oleic, linoleic, and α-linolenic acids in recombinant inbred lines (RIL), developed from LSb1 × NRC7, across 5 cropping years. These RIL were genotyped using 105 polymorphic SSR markers across soybean genome and analyzed for fatty acid composition. SSR markers, namely, Satt245 (LGp M), Satt556 (LGpB2), Sat_042 (LGp C1), Staga002 (LGp D1b), Satt684 (LGp A1), and AI856415 (LGpD1b) showed significant (P < 0.05) association with oleic acid for all the 5 years, though this association was weak in the years when the growing temperature during active seed formation stage was high. Quantitative trait loci (QTL) linked to Satt684 (LGp A1), Satt556 (LGp B2), Sat_042 (LGp C1), and AI856415 (LGp D1b) showed pleiotropic influence on the levels of unsaturated fatty acids. Complementation of favorable QTL from LSb1 and NRC7 generated 60% oleic acid and less than 4% α-linolenic acid RIL, stable across 5 cropping years. New SSR markers, namely, Satt245, AI856415, and Staga002 identified to be associated with different unsaturated fatty acids may be useful in improving the efficiency of marker-assisted breeding for enhancing the monounsaturated to polyunsaturated fatty acids ratio of soybean oil.     

Protein Content and Oil Composition of Almond from Moroccan Seedlings: Genetic Diversity, Oil Quality and Geographical Origin

The protein and oil content and the fatty acid profile of the kernels of selected almond genotypes from four different Moroccan regions were determined in order to evaluate the kernel quality of the plant material of these different regions. The ranges of oil content (48.7–64.5 % of kernel DW), oleic (61.8–80.2 % of total oil), linoleic (11.4–27.0 %), palmitic (5.6–7.7 %), stearic (1.3–3.1 %), and palmitoleic (0.4–0.9 %) acid percentages agreed with previous results of other almond genotypes, but the protein content (14.1–35.1 % of kernel DW) showed that some genotypes had higher values than any previously recorded in almond. Some genotypes from mountainous regions showed kernels with very high oil content as well as high and consistent oleic and linoleic ratio, establishing a possible differentiation according to the geographical origin. These differences may allow establishing a geographical denomination for almond products. In terms of genetic diversity, oleic and linoleic acids were confirmed to be the most variable components of almond oil chemical composition among genotypes. Additionally, the genotypes with extreme favorable values, such as high protein content, could be incorporated into an almond breeding program aiming at an increase in kernel quality.     

Chemical characterization of oils and meals from wild sunflower (<Emphasis Type="Italic">helianthus petiolaris</Emphasis> nutt)

Chemical characterizations of oils and meals from the wild sunflower species Helianthus petiolaris Nutt and their comparison with those from cultivated sunflower (H. annuus) were performed. Seeds from indigenous populations of H. petiolaris were harvested in Argentina in different years. The analytical parameters studied were as follows: (i) FA profile, PV, p-anisidine value, oxidative stability, phosphorus and phospholipid content, tocopherols, polar compounds, and waxes in the extracted oils; and (ii) moisture, ash, crude fiber, metals, sugars, urease activity, starch, protein, available lysine, neutral detergent fiber, acid detergent fiber, lignin, gross energy, and amino acid content in the residual meals. The products from wild sunflower seed, which yielded 27–30% oil by solvent extraction, showed some characteristics similar to the commercial products. Nevertheless, the oil had lower quality and stability owing to the high unsaturation levels and lower concentrations of antioxidant components, and the meal had a lower protein content. The phospholipid content was significantly lower than in industrial crude sunflower oils. Most of the important parameters in the meal such as available lysine, gross energy, and digestibility compared favorably with those for cultivated sunflower meals. The results showed the potential for using these meals for animal feed.     

Consumption of High-Oleic Soybean Oil Improves Lipid and Lipoprotein Profile in Humans Compared to a Palm Oil Blend: A Randomized Controlled Trial

Partially hydrogenated oils (PHO) have been removed from the food supply due to adverse effects on risk for coronary heart disease (CHD). High-oleic soybean oils (HOSBO) are alternatives that provide functionality for different food applications. The objective of this study was to determine how consumption of diets containing HOSBO compared to other alternative oils, with similar functional properties, modifies LDL cholesterol (LDLc) and other risk factors and biomarkers of CHD. A triple-blind, crossover, randomized controlled trial was conducted in humans (n = 60) with four highly-controlled diets containing (1) HOSBO, (2) 80:20 blend of HOSBO and fully hydrogenated soybean oil (HOSBO+FHSBO), (3) soybean oil (SBO), and (4) 50:50 blend of palm oil and palm kernel oil (PO + PKO). Before and after 29 days of feeding, lipids/lipoproteins, blood pressure, body composition, and markers of inflammation, oxidation, and hemostasis were measured. LDLc, apolipoprotein B (apoB), NonHDL-cholesterol (HDLc), ratios of total cholesterol (TC)-to-HDLc and LDLc-to-HDL cholesterol, and LDL particle number and small LDL particles concentration were lower after HOSBO and HOSBO+FHSBO compared to PO (specific comparisons p < 0.05). Other than TC:HDL, there were no differences in lipid/lipoprotein markers when comparing HOSBO+FHSBO with HOSBO. LDLc and apoB were higher after HOSBO compared to SBO (p < 0.05). PO + PKO increased HDLc (p < 0.001) and apolipoprotein AI (p < 0.03) compared to HOSBO and HOSBO+FHSBO. With the exception of lipid hydroperoxides, dietary treatments did not affect other CHD markers. HOSBO, and blends thereof, is a PHO replacement that results in more favorable lipid/lipoprotein profiles compared to PO + PKO (an alternative fat with similar functional properties).     

Characterization of the seed oil and meal from apricot,cherry, nectarine,peach and plum

The oil and meal from apricot, cherry, nectarine, peach and plum seeds were characterized for their physico-chemical properties. The wt% seed/fruit ranged from 2.8–7.6% and the wt% kernel/seed ranged from 6.8–31.6%. Kernel moisture ranged from 38.8–72.4%. The proximate composition of whole seeds on a dry weight basis ranged from 1.3–6.9% protein, 0.6–14.5% fat, 51.0–72.3% fiber, 0.4–1.2% ash, and 18.1–27.9% carbohydrate (by difference). The kernels contained 41.9–49.3% fat, and the resulting meals contained 31.7–38.7% protein. The major fatty acids were oleic (52.9–66.3%) and linoleic (26.8%–35.0%). The major essential amino acids were arginine (21.7–30.5 mmoles/100 g meal) and leucine (16.2–21.6), and the predominant nonessential amino acid was glutamic acid (49.9–68.0). The iodine values ranged from 105 to 113, hydroxyl value from 5.5 to 7.0 and the unsaponifiables from 0.56–0.80%. The mineral composition (Cu, Fe, Ca, Mg, Zn, P) was also determined on the meals.     

Amino Acid Profiles of 44 Soybean Lines and ACE‐I Inhibitory Activities of Peptide Fractions from Selected Lines

Soybeans are cultivated in the United States chiefly for cooking oil, while the residue after oil extraction (soybean meal) is mostly used in animal feed formulations. High protein content in the defatted soybean meals led to the extraction of pure protein and its application in food products. We selected 44 soybean lines to determine their moisture and protein contents, and their amino acid composition was investigated. Soybean lines with high protein content, one high yielding (R95‐1705), and two high oleic acid (N98‐4445A, S03‐543CR), were selected for protein isolate preparation, hydrolysis using alcalase and gastro‐intestinal (GI) resistance. Furthermore, the GI resistant hydrolysates were fractionated and tested for angiotensin‐I‐converting enzyme (ACE‐I) inhibition activity. The amino acid analysis showed high methionine in the high protein and fatty acid lines (R05‐4494 and R05‐5491), and high cysteine content in one of the high oleic acid soybean line CRR05‐188 in comparison to the check lines (UA‐4805 and 5601‐T). The protein isolate with the highest purity (90–93 %) was derived from the selected lines N98‐4445A and S03‐543CR, and hydrolyzed using alcalase enzyme. The protein hydrolysates (500 µg/mL) showed inhibition of the ACE‐I by 49 %. The results from this study will promote the use of high oleic acid soybeans as a source of protein and peptides with functional activities.