Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates

2020 ◽  
Vol 55 (10) ◽  
pp. 3315-3326 ◽  
Author(s):  
Chengbin Zhao ◽  
Huanhuan Yin ◽  
Jiannan Yan ◽  
Baokun Qi ◽  
Jingsheng Liu
Keyword(s):  
Physicochemical Properties ◽  
Protein Isolate ◽  
Soya Bean ◽  
Bean Protein

scholarly journals Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment

Polymers ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 848 ◽  
Author(s):  
Hua Jin ◽  
Qingshan Zhao ◽  
Haiying Feng ◽  
Yuxin Wang ◽  
Jubing Wang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Maillard Reaction ◽  
Bathochromic Shift ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Black Bean ◽  
Secondary Structure Analysis ◽  
Emulsification Property ◽  
Ultrasound Pretreatment ◽  
Bean Protein

The conjugates of black bean protein isolate (BBPI) and glucose (G) were prepared via the wet heating Maillard reaction with ultrasound pretreatment. The physicochemical properties of UBBPI-G conjugates prepared by ultrasound pretreatment Maillard reaction had been compared with classical Maillard reaction (BBPI-G). The reaction rate between BBPI and glucose was speeded up by ultrasound pretreatment. A degree of glycation (DG) of 20.49 was achieved by 2 h treatment for UBBPI-G, whereas 5 h was required using the classical heating. SDS-PAGE patterns revealed that the BBPI-G conjugates with higher molecular weight were formed after glycosylation. The results of secondary structure analysis suggested that the α-helix and β-sheet content of UBBPI-G were lower than that of BBPI-G. In addition, UBBPI-G conjugates had exhibited bathochromic shift compared with BBPI by fluorescence spectroscopy analysis. Finally, UBBPI-G achieved higher level of surface hydrophobicity, solubility, emulsification property and antioxidant activity than BBPI and BBPI-G (classical Maillard reaction).

scholarly journals The effect of different feeds, including those containing soya-bean products, on the passage of digesta from the abomasum of the preruminant calf

1975 ◽  
Vol 33 (3) ◽  
pp. 329-349 ◽  
Author(s):  
R. H. Smith ◽  
J. W. Sissons
Keyword(s):  
Milk Protein ◽  
Protein Isolate ◽  
Soya Bean ◽  
Cow’S Milk ◽  
Serum Antibodies ◽  
Cow's Milk ◽  
Dietary Nitrogen ◽  
Bean Flour ◽  
Whole Milk ◽  
Bean Protein

1. The effects of various factors on rates of flow and composition of digesta leaving the abomasum of preruminant calves were studied. The possible relation of some of these effects to the development of serum antibodies to certain dietary constituents has also been examined. Two situations were distinguished: (a) unsensitized responses, shown by calves receiving milk protein or soya-bean products for the first one or two occasions; (b) sensitized responses, shown by calves receiving certain soya-bean products, after a number of these feeds had been given.2. For unsensitized calves, the rate of flow of total digesta from the abomasum was greater in the first few hours after a feed consisting of a mineral solution was given, than after cow's milk was given. This difference was apparently due to differences in the composition of digesta entering the duodenum. Total digesta flows after giving synthetic milk feeds, prepared from different protein sources, were similar to those after cow's milk was given.3. For sensitized calves, rates of flow of total digesta from the abomasum were greatly affected by the nature of the protein source used in the diet. Soya-bean flour (heated or unheated) generally caused inhibition of flow for some hours after feeding; a soya-bean protein isolate (isoelectric) had a similar but smaller effect, but a soya-bean concentrate (prepared by alcohol extraction of a soya-bean flour) and milk protein had little or no effect. The inhibition, believed to be a sign of more general disorders, appeared to be caused by a factor entering the duodenum which induced a change in the way in which the calf responded, probably as the result of a gastrointestinal allergy.4. Calves given soya-bean flour or a soya-bean protein isolate (isoelectric) in their diets for several weeks, showed respectively high and low titres of serum antibodies to an antigen prepared from soya-bean flour. Calves given alcohol-extracted soya-bean concentrate had no similar antibodies.5. In addition to variations in total digesta flow, dietary nitrogen compounds were held up in the abomasum to different extents after different feeds. After a whole-milk feed or a synthetic feed prepared from casein, a slow, steady release of N occurred over at least 9 h. N hold-up after giving soya-bean-containing feeds was slight for the soya-bean flour, but extremely marked for the soya-bean protein isolate (isoelectric). The latter hold-up was followed after several hours by a rapid outflow of N from the abomasum.

scholarly journals The retention of 59Fe and 65Zn by preruminant lambs given milk-substitutes based on either casein or soya-bean-protein isolate

1985 ◽  
Vol 53 (3) ◽  
pp. 587-593
Author(s):  
R. Hill ◽  
D. M. Walker
Keyword(s):  
Zinc Chloride ◽  
Dietary Treatment ◽  
Protein Isolate ◽  
Soya Bean ◽  
Casein Diet ◽  
Milk Substitutes ◽  
Collection Period ◽  
The Difference ◽  
Protein Diets ◽  
Bean Protein

1. Eight newborn lambs were given milk-substitutes based on casein (n 4) or a soya-bean-protein isolate (n 4). On the morning before a 10 d collection period, the milk-substitutes were supplemented with 59Fe as ferric chloride and 5Zn as zinc chloride. Faeces and urine were collected daily and determinations of 59Fe and 65Zn were made on these separately. During a second 10 d period the dosing procedure and collection were repeated but the diet of each lamb was reversed.2. Mean retention of 59Fe in lambs given the casein diet was 0.50 (SE 0.12) and in those given the soya-bean-protein diet 0.06 (SE 0.05). There were large variations among animals but the treatment effect was significant at P < 0.05. Retention of 65Zn was significantly greater than that of 59Fe for all lambs but the effect of dietary treatment was similar to that for Fe. 65Zn retention values for casein and soya-bean-protein diets were 0.84 (E 0.06) and 0.52 (SE 0.03) respectively, and the difference was significant at P < 0.01.3. There were only very small amounts of 59Fe and 65Zn in urine, representing 0.002–0.003 of the dose.

scholarly journals Digestibility of casein, formaldehyde-treated casein and soya-bean protein in relation to their effects on serum cholesterol in rabbits

1989 ◽  
Vol 62 (2) ◽  
pp. 331-342 ◽  
Author(s):  
Marja W. Kuyvenhoven ◽  
Wojciech F. Roszkowski ◽  
Clive E. West ◽  
Ron L. A. P. Hoogenboom ◽  
Ria M. E. Vos ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Serum Cholesterol ◽  
Important Determinant ◽  
Protein Digestibility ◽  
Protein Isolate ◽  
Soya Bean ◽  
Water Soluble ◽  
Casein Diet ◽  
Insoluble Protein ◽  
Bean Protein

Adult male rabbits were fed on semi-purified diets containing soya-bean protein isolate, casein or formaldehyde-treated casein as the protein source and 1 g cholesterol and 5 g of the non-absorbable marker chromic oxide/kg diet. The concentration of cholesterol in serum and in liver was increased on both the casein and formaldehyde-treated-casein diets. Excretion of bile acids and their concentration in faeces were lower in rabbits fed on casein or formaldehyde-treated casein when compared with rabbits fed on soya-bean protein. Apparent digestibility of nitrogen was lowest when formaldehyde-treated casein was fed, and highest on the casein diet. In rabbits fed on casein treated with formaldehyde, higher proportions of N were found in the water-soluble and trichloroacetic acid-insoluble protein fractions of the gastrointestinal tract contents compared with rabbits on the other two diets. Absorption of phosphate from the gastrointestinal tract was higher in rabbits fed on casein than in rabbits fed on soya-bean protein or formaldehyde-treated casein. The results indicate that, in rabbits, protein digestibility may not be an important determinant of serum cholesterol.

scholarly journals The importance of the non-protein components of the diet in the plasma cholesterol response of rabbits to casein

1985 ◽  
Vol 54 (1) ◽  
pp. 87-94 ◽  
Author(s):  
E. C. Allotta ◽  
S. Samman ◽  
D. C. K. Roberts
Keyword(s):  
Trace Elements ◽  
Plasma Cholesterol ◽  
Young Male ◽  
Protein Isolate ◽  
Soya Bean ◽  
Casein Diet ◽  
The Mean ◽  
Protein Components ◽  
Mean Concentration ◽  
Bean Protein

1. To characterize the hypercholesterolaemic effect of casein further, four groups of young male rabbits in two separate experiments were placed on cholesterol-free semi-purified diets for 12 weeks. The diets were similar in composition, with either casein or soya-bean-protein isolate providing the protein source (250 g/kg). In two of these diets the salt mix was reduced by 45% (normally 40 g/kg) and replaced by potassium bicarbonate.2. Growth was unaffected by these alterations in dietary salts except for one group given the soya-bean-reduced-salts diet.3. The mean concentrations of plasma cholesterol were significantly higher in all casein-fed groups as compared with their soya-bean-fed counterparts but the response was much greater in those given the casein—reduced-salts diet.4. Contrary to expectations, analysis of the diets showed the zinc and copper concentrations of the casein diets to be less than those of the soya-bean diets. This was due to the greater concentrations of Cu (threefold) and Zn (twofold) in the soya-bean-protein isolate compared with casein.5. The mean concentration of Zn in fur was significantly decreased in casein-fed rabbits and these animals also excreted less Zn but more Cu in their urine than those given the casein—reduced-salts diet.6. The rabbits given the casein diet with the least salt mix showed the greatest degree of hypercholesterolaemia, suggesting an interaction between trace elements and the casein effect.

Effects of β-glucans on properties of soya bean protein isolate thermal gels

2014 ◽  
Vol 50 (2) ◽  
pp. 347-355 ◽  
Author(s):  
Cheng-Bin Zhao ◽  
Fei Wu ◽  
Yong-Ping Li ◽  
Xiao-Ling Liu
Keyword(s):  
Protein Isolate ◽  
Soya Bean ◽  
Bean Protein

scholarly journals Assessment of the nutritional quality of proteins: the use of ‘ileal’ digestibilities of amino acids as measures of their availabilities

1979 ◽  
Vol 41 (3) ◽  
pp. 559-571 ◽  
Author(s):  
S. C. Achinewhu ◽  
D. Hewitt
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Protein Quality ◽  
Protein Isolate ◽  
Soya Bean ◽  
Amino Acid Availability ◽  
Analysis Technique ◽  
Bean Protein

1. A comparative study was made of two biological techniques for assessing protein quality in wheat and barley, and in a soya-bean-protein isolate both as received, and after being heat damaged by autoclaving. Amino acid digestibility was determined by the ‘ileal’ analysis technique while amino acid availability was measured in growth assays. Some chemical and microbiological tests were also done.2. Heat treatment of the soya-bean-protein isolate caused little change in amino acid composition but the digestibility of all amino acids and the availability of lysine and methionine were severely reduced, lysine being most affected. The reduced availability of lysine was not entirely attributable to impaired digestibility.3. The amino acids in wheat and barley were highly digestible. The availability of methionine and lysine in barley and of methionine in wheat was high, whereas the availability of lysine in wheat was apparently much lower.4. The results showed that for methionine, digestibility values are a fair measure of the availability. In heat-damaged soya-bean-protein isolate however, digestibility of lysine over-estimated the availability, indicating that amino acid digestibility may sometimes provide a misleading indication of nutritional value.

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