scholarly journals Sourdough and Bread Properties as Affected by Soybean Protein Addition

10.5772/15567 ◽  
2011 ◽  
Author(s):  
Josu Pealoza- ◽  
Gloria J. De La Rosa-Angulo ◽  
Rosalva Mora-Escobedo ◽  
Jorge Chanona-Prez ◽  
Reynold Farrera-Rebollo ◽  
...  
Keyword(s):  
Soybean Protein ◽  
Bread Properties

Urea and Isolated Soybean Protein in Sheep Purified Diets

1968 ◽  
Vol 27 (2) ◽  
pp. 484 ◽  
Author(s):  
A. J. Clifford ◽  
A. D. Tillman
Keyword(s):  
Soybean Protein

A Modified Dye‐Binding Method for Estimating Soybean Protein 1

1969 ◽  
Vol 61 (4) ◽  
pp. 601-603 ◽  
Author(s):  
T. Hymowitz ◽  
F. I. Collins ◽  
S. J. Gibbons
Keyword(s):  
Soybean Protein ◽  
Dye Binding

scholarly journals Studies on the Changes of the Properties of Soybean Protein by Freezing

1969 ◽  
Vol 16 (1) ◽  
pp. 10-14 ◽  
Author(s):  
KAZUMOTO HASHIZUME ◽  
SHINICHIRO KITA ◽  
TOKUJI WATANABE
Keyword(s):  
Soybean Protein

scholarly journals A single nucleotide polymorphism in an R2R3 MYB transcription factor gene triggers the male sterility in soybean ms6 (Ames1)

2021 ◽  
Author(s):  
Junping Yu ◽  
Guolong Zhao ◽  
Wei Li ◽  
Ying Zhang ◽  
Peng Wang ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Glycine Max ◽  
Male Sterility ◽  
Bulked Segregant Analysis ◽  
Soybean Protein ◽  
Anther Development ◽  
Hybrid Breeding ◽  
Myb Transcription Factor ◽  
Male Sterile ◽  
R2r3 Myb

Abstract Key message Identification and functional analysis of the male sterile gene MS6 in Glycine max. Abstract Soybean (Glycine max (L.) Merr.) is an important crop providing vegetable oil and protein. The male sterility-based hybrid breeding is a promising method for improving soybean yield to meet the globally growing demand. In this research, we identified a soybean genic male sterile locus, MS6, by combining the bulked segregant analysis sequencing method and the map-based cloning technology. MS6, highly expressed in anther, encodes an R2R3 MYB transcription factor (GmTDF1-1) that is homologous to Tapetal Development and Function 1, a key factor for anther development in Arabidopsis and rice. In male sterile ms6 (Ames1), the mutant allele contains a missense mutation, leading to the 76th leucine substituted by histidine in the DNA binding domain of GmTDF1-1. The expression of soybean MS6 under the control of the AtTDF1 promoter could rescue the male sterility of attdf1 but ms6 could not. Additionally, ms6 overexpression in wild-type Arabidopsis did not affect anther development. These results evidence that GmTDF1-1 is a functional TDF1 homolog and L76H disrupts its function. Notably, GmTDF1-1 shows 92% sequence identity with another soybean protein termed as GmTDF1-2, whose active expression also restored the fertility of attdf1. However, GmTDF1-2 is constitutively expressed at a very low level in soybean, and therefore, not able to compensate for the MS6 deficiency. Analysis of the TDF1-involved anther development regulatory pathway showed that expressions of the genes downstream of TDF1 are significantly suppressed in ms6, unveiling that GmTDF1-1 is a core transcription factor regulating soybean anther development.

scholarly journals Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Grape Seeds ◽  
Rheological Analysis ◽  
First Time ◽  
Positive Effect ◽  
Bread Properties ◽  
Electronic Eye ◽  
Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

Ultrasound frequency effect on soybean protein: Acoustic field simulation, extraction rate and structure

LWT ◽  
2021 ◽  
Vol 145 ◽  
pp. 111320
Author(s):  
Yanhua Ding ◽  
Haile Ma ◽  
Ke Wang ◽  
S.M. Roknul Azam ◽  
Yaoyao Wang ◽  
...  
Keyword(s):  
Acoustic Field ◽  
Soybean Protein ◽  
Extraction Rate ◽  
Frequency Effect ◽  
Ultrasound Frequency ◽  
Field Simulation ◽  
Acoustic Field Simulation

Milk versus Soybean Protein Sources for Pigs: I. Effects on Performance and Digestibility

1986 ◽  
Vol 63 (2) ◽  
pp. 505-512 ◽  
Author(s):  
W. R. Walker ◽  
C. V. Maxwell ◽  
F. N. Owens ◽  
D. S. Buchanan
Keyword(s):  
Soybean Protein ◽  
Protein Sources

scholarly journals A New Process for Preparation of Soybean Protein Concentrate with Hexane-Aqueous Ethanol Mixed Solvents

2005 ◽  
Vol 88 (4) ◽  
pp. 1217-1222 ◽  
Author(s):  
Wei-Nong Zhang ◽  
Da-Chuan Liu
Keyword(s):  
Aqueous Ethanol ◽  
Protein Denaturation ◽  
Soybean Protein ◽  
Soy Flour ◽  
Solvent Recovery ◽  
Protein Concentrate ◽  
New Process ◽  
Full Fat Soy Flour ◽  
Soybean Protein Concentrate ◽  
Orthogonal Tests

Abstract A new process for the preparation of soybean protein concentrate (SPC) by directly extracting full-fat soy flour with a mixture of hexane and aqueous ethanol was established. Compared with conventional methods, it has some advantages, such as saving energy and reducing protein denaturation caused by heat action during solvent recovery, because this process saves one step of solvent recovery. The effects of aqueous ethanol concentration and the mixure ratio (hexane to ethanol) on the degree of protein denaturation and product quality were investigated, on the basis of which the orthogonal tests were performed. The optimum technical parameters were obtained by analyzing the results of the orthogonal tests with statistical methods. We found that SPC can be obtained by extracting full-fat soy flour under the following conditions: mixture ratio hexane: 90% ethanol, 9:1, v/v; extraction temperature, 45°C; ratio of solid to solvents, (1:2 w/v); and 5 repeated extractions (15 min each time). The results of quality analysis showed that solubility of the product was improved significantly [nitrogen solubility index (NSI) 46.6%] compared with that for ethanol washing of protein concentrate (NSI 8.7%).

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