soybean proteins การใช้

• Soybean protein isolate has a biological value of 74.
• Soybean proteins are deficient in this essential nutrient.
• Sun and her research team are making plastics from both soybean proteins and grain starches.
• One tonne of defatted soybean flakes will yield about 750 kg of soybean protein concentrate.
• Effects of ionic strength on the ultracentrifuge pattern for water-extractable soybean proteins at pH 7.6.
• Soybean protein isolate has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97.
• Soy protein is generally regarded as being concentrated in protein bodies, which are estimated to contain at least 60 70 % of the total soybean protein.
• He said the Kansas State research with soybean protein involves chemistry that dates back decades but was adapted to focus on making plastics from current Kansas crop varieties.
• Alcoholic and non-alcoholic traditional root beers make a thick and foamy head when poured, often enhanced by the addition of yucca extract, soybean protein, or other thickeners.
• Gelation occurs when the soybean protein subunits dissociate, denature then aggregate therefore the protein composition of glycinin and ?-conglycinin will determine the gel strength of the final tofu product.
• "We are almost getting there, " said Susan Sun, an agricultural engineer in the Department of Grain Science and Industry, who has led research on making plastics from soybean protein and cereal starches since 1996.
• Nonetheless, the Biological Value ( BV ) methodology is an accurate indicator of biological activity for protein quality and utilization in humans . [ 11 ] [ 12 ] [ 13 ] Soybean protein isolate has a BV of 74 as compared to egg white protein at 83 . [ 14 ] [ 15]
• Since glycinin and ?-conglycinin have different enthalpy of denaturation the gelation mechanisms also differ therefore gelation occurs at two different temperatures, it is possible for a gel to form at a lower temperature ( 75 degrees C ) if the soybean protein contained a higher composition of the ?-conglycinin then glycinin.
• Cosponsored by Protein Technologies International that manufacturers and markets soy protein products and soy fiber ingredients, the United Soybean Board, and the American Soybean Association, the study concluded that daily consumption of between 31 to 47 grams of soybean protein per day can dramatically reduce harmful cholesterol levels in people with moderate to severe cholesterol counts of 230 to 240 and above.