scholarly journals Protein enrichment of defatted soybean flour by fine milling and electrostatic separation

2018 ◽  
Vol 50 ◽  
pp. 42-49 ◽  
Author(s):  
Qinhui Xing ◽  
Martin de Wit ◽  
Konstantina Kyriakopoulou ◽  
Remko M. Boom ◽  
Maarten A.I. Schutyser
Keyword(s):  
Soybean Flour ◽  
Protein Enrichment ◽  
Electrostatic Separation ◽  
Fine Milling ◽  
Defatted Soybean Flour

Varietal differences of carbohydrates in defatted soybean flour and soy protein isolate by-products

2008 ◽  
Vol 72 (4) ◽  
pp. 664-672 ◽  
Author(s):  
E.M. Bainy ◽  
S.M. Tosh ◽  
M. Corredig ◽  
V. Poysa ◽  
L. Woodrow
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Soybean Flour ◽  
Varietal Differences ◽  
By Products ◽  
Defatted Soybean Flour

scholarly journals Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour

2011 ◽  
Vol 20 (No. 6) ◽  
pp. 229-236 ◽  
Author(s):  
J. Pokorný ◽  
A. Farouk Mansour ◽  
F. Pudil ◽  
V. Janda
Keyword(s):  
Sensory Profile ◽  
Maximum Temperature ◽  
Soybean Flour ◽  
Screw Extruder ◽  
Pyrrole Derivatives ◽  
Total Peak Area ◽  
Sensory Acceptability ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Defatted Soybean Flour

Mixtures of wheat semolina, 5% glucose and 0–30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C. The browning reactions were only moderate, the intensities of the trichromatic a* coordinate increased, and some changes were observed in chroma and the odour difference ΔE*. The sensory acceptability improved by increasing the content of soybean flour, the odour intensity increased, and some changes were observed in the sensory profile. Volatile substances were isolated using a SPME procedure, and the volatiles were separated using a Fisons GLC 8000 apparatus equipped with a mass spectrometer. Among the flavour active volatiles, pyrazines were the most prominent class of compounds, especially methyl and ethyl substituted derivatives. Pyrrole and furan substituted pyrazines were found only in small amounts because of the low extrusion temperature. Other furan and pyrrole derivatives had a lesser effect on flavour because of their relatively low amounts. Aldehydes, fatty acids, ketones, and other aliphatic derivatives contributed only a little to the resulting flavour. Compared to the mixtures of semolina and glucose only, the additions of defatted soybean flour moderately increased the number of substituted pyrazines detected in the extruded mixtures but increased substantially the pyrazine fraction in the total peak area. Among furan derivatives, 2-furancarboxaldehyde, 2-furanmethanol and 5-methyl-2-furyl alcohol belonged to the most prominent derivatives. Among other compounds, acetic acid, butyrolactone and maltol should be mentioned.  

scholarly journals Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 617 ◽  
Author(s):  
Ye-Na Kim ◽  
Syahrizal Muttakin ◽  
Young-Min Jung ◽  
Tae-Yeong Heo ◽  
Dong-Un Lee
Keyword(s):  
Profile Analysis ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Color Measurement ◽  
Soybean Flour ◽  
Quantitative Descriptive Analysis ◽  
Texture Profile ◽  
Quantitative Descriptive ◽  
Jet Milling ◽  
Defatted Soybean Flour

The use of defatted soybean flour (DSF) in food as a source of dietary fiber has been limited due to its rough texture and bitter taste. Our previous work indicates that superfine DSF prepared by jet milling could overcome these problems, as it positively affected physical and sensory properties. Therefore, differently sized DSFs were incorporated in tofu, and their impacts on physical and sensory properties were investigated in this study. Coarse DSF (Dv50 = 341.0 µm), fine DSF (Dv50 = 105.3 µm), and superfine DSF (Dv50 = 5.1 µm) were prepared by conventional sifting and jet milling. Tofu was made with a 5% addition of differently sized DSFs and without DSF (control tofu). The quality of tofu was evaluated by scanning electron microscopy, color measurement, texture profile analysis, and quantitative descriptive analysis. The tofu made with coarse and fine DSF showed negative changes in its physical and organoleptic qualities, such as reduced yields, a less pure color, a harder texture, and a rougher mouthfeel. However, the tofu made with superfine DSF showed only minimal changes in its qualities compared to the control. Therefore, superfine DSF is a promising fiber supplement that does not change the physical and sensory properties in the making of high-quality tofu.

scholarly journals The Effect of Thermo-Chemical Treatment on the Water Resistance of Defatted Soybean Flour-Based Wood Adhesive

Polymers ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 955 ◽  
Author(s):  
Binghan Zhang ◽  
Jin Li ◽  
Yufei Kan ◽  
Jianfang Gao ◽  
Yuehong Zhang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Chemical Treatment ◽  
Water Resistance ◽  
Hydrophobic Interactions ◽  
Soybean Protein ◽  
Sodium Dodecyl ◽  
Chemical Crosslinking ◽  
Soybean Flour ◽  
X Ray ◽  
Defatted Soybean Flour

The aim of this study was to effectively improve the water resistance of a defatted soybean flour (DSF)-based adhesive by subjecting DSF to thermo-chemical treatment in the presence of sodium dodecyl sulfate (SDS), and then the crosslinking with epichlorohydrin-modified polyamide (EMPA). The effect of thermo-chemical treatment on the structures and properties of the DSF and DSF-based adhesive were investigated by plywood evaluation, boiling-water-insoluble content, and acetaldehyde value measurements, as well as FTIR, X-ray photoelectron spectroscopic (XPS), X-ray diffraction spectroscopy (XRD), thermogravimetric analysis (TGA), and rheology analyses. The test results revealed that the water resistance of the DSF-based adhesive was significantly improved, attributed to the formation of a solid three-dimensional crosslinked network structure resulted from the repolymerization of DSF, the Maillard reaction between the protein and carbohydrate, and chemical crosslinking between the crosslinker and DSF. Moreover, SDS destroyed the hydrophobic interactions within protein and inhibited macromolecular aggregations during the thermal treatment. Therefore, more reactive groups buried within the globular structure of the soybean protein component of DSF could be released, which supported the repolymerization, Maillard reaction, and chemical crosslinking of DSF, thereby leading to an improved crosslinking density of the cured DSF-based adhesive. In addition, the adhesive composed of thermo-chemically treated DSF and EMPA exhibited preferable viscosity and viscosity stability suitable for the production of wood composites.

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