WorldWideScience

Sample records for preheated soy proteins

  1. Soy protein modification: A review

    Directory of Open Access Journals (Sweden)

    Barać Miroljub B.

    2004-01-01

    Full Text Available Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most commonly used, while the most appropriate way of modifying soy proteins from the standpoint of safety is their limited proteolysis. These treatments cause physical and chemical changes that affect their functional properties. This review discusses three principal methods used for modification of soy protein products, their effects on dominant soy protein properties and some biologically active compounds.

  2. Comparing Soy Flour Wood Adhesives to Purified Soy Protein Adhesives

    Science.gov (United States)

    Charles R. Frihart; Linda F. Lorenz

    2013-01-01

    While economics dictate that soy-based wood adhesives be made with soy flour, much of the recent literature on soy-based wood adhesives has involved using soy protein isolate. The obvious assumption is that the additional carbohydrates in the flour but not in the isolate only serve as inert diluents. Our studies have shown that the isolate can provide 10 times the wet...

  3. Soy

    Science.gov (United States)

    ... Soy URL of this page: //medlineplus.gov/ency/article/007204.htm Soy To use the sharing features on this page, please enable JavaScript. Humans have been eating soy beans for almost 5000 years. The soybean is high in protein. The quality of protein from soy equals that of protein ...

  4. Soy protein adhesives

    Science.gov (United States)

    Charles R. Frihart

    2010-01-01

    In the quest to manufacture and use building materials that are more environmentally friendly, soy adhesives can be an important component. Trees fix and store carbon dioxide in the atmosphere. After the trees are harvested, machinery converts the wood into strands, which are then bonded together with adhesives to form strandboard, used in constructing long-lasting...

  5. Emulsification properties of soy bean protein

    Directory of Open Access Journals (Sweden)

    WENPU CHEN

    2014-12-01

    Full Text Available Chen W, Li X, Rahman MRT, Al-Hajj NQM, Dey KC, Raqib SM. 2014. Emulsification properties of soy bean protein. Nusantara Bioscience 6: 196-202. Emulsion stability and emulsifying ability are two important factors in food industry. Soy protein has the great of interest because of its amphilic structure. β-Conglycinnin and glycinin are main components in soy protein which can be used as emulsifiers in food processing. However, due to its size and molecular weight, the emulsifying ability of soy protein is limited. By chemical, physical and enzymatic modification, the emulsifying ability of soy protein can be improved. The addition of polysaccharides in emulsion is common. The interaction of polysaccharides and proteins are being discussed in this review. In some complex food emulsion, the function of soy protein molecules and emulsifier at the interface need to be investigated in the future study.

  6. Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins*

    Science.gov (United States)

    Linda Lorenz; Michael Birkeland; Chera Daurio; Charles R. Frihart

    2015-01-01

    Except for the substitution of soy flour in phenolic resins (Frihart et al. 2013) and the use of soy flour at high pHs (Lambuth 2003), the literature on soy protein properties for adhesives has mainly focused on soy protein isolate and specific protein fractions (Sun 2005b). The assumption is that proteins are the main portion of soy flour giving bond strength and the...

  7. Antigenic specificity of serum antibodies in mice fed soy protein

    DEFF Research Database (Denmark)

    Christensen, Hanne Risager; Bruun, S.W.; Frøkiær, Hanne

    2003-01-01

    Background: Soybean protein is used in a number of food products but unfortunately is also a common cause of food allergy. Upon ingestion of soy protein, healthy mice like other animals and humans generate a soy-specific antibody response in the absence of signs of illness. Not much is known about...... the relationship between the immunogenic proteins involved in this nondeleterious antibody response and the pathological response associated with food allergy. The objective of the present study was to characterize the antigenic specificity of the soy protein-specific antibody response generated in healthy mice...... ingesting soy protein. Methods: Blood from mice fed a soy-containing diet was analyzed using ELISA and immunoblot for antibody reactivity towards various soy protein fractions and pure soy proteins/subunits. Mice bred on a soy-free diet were used as controls. Results: The detectable antigenic specificity...

  8. Adhesives from modified soy protein

    Science.gov (United States)

    Sun, Susan [Manhattan, KS; Wang, Donghai [Manhattan, KS; Zhong, Zhikai [Manhattan, KS; Yang, Guang [Shanghai, CN

    2008-08-26

    The present invention provides useful adhesive compositions having similar adhesive properties to conventional UF and PPF resins. The compositions generally include a protein portion and modifying ingredient portion selected from the group consisting of carboxyl-containing compounds, aldehyde-containing compounds, epoxy group-containing compounds, and mixtures thereof. The composition is preferably prepared at a pH level at or near the isoelectric point of the protein. In other preferred forms, the adhesive composition includes a protein portion and a carboxyl-containing group portion.

  9. Soy Protein Scaffold Biomaterials for Tissue Engineering and Regenerative Medicine

    Science.gov (United States)

    Chien, Karen B.

    Developing functional biomaterials using highly processable materials with tailorable physical and bioactive properties is an ongoing challenge in tissue engineering. Soy protein is an abundant, natural resource with potential use for regenerative medicine applications. Preliminary studies show that soy protein can be physically modified and fabricated into various biocompatible constructs. However, optimized soy protein structures for tissue regeneration (i.e. 3D porous scaffolds) have not yet been designed. Furthermore, little work has established the in vivo biocompatibility of implanted soy protein and the benefit of using soy over other proteins including FDA-approved bovine collagen. In this work, freeze-drying and 3D printing fabrication processes were developed using commercially available soy protein to create porous scaffolds that improve cell growth and infiltration compared to other soy biomaterials previously reported. Characterization of scaffold structure, porosity, and mechanical/degradation properties was performed. In addition, the behavior of human mesenchymal stem cells seeded on various designed soy scaffolds was analyzed. Biological characterization of the cell-seeded scaffolds was performed to assess feasibility for use in liver tissue regeneration. The acute and humoral response of soy scaffolds implanted in an in vivo mouse subcutaneous model was also investigated. All fabricated soy scaffolds were modified using thermal, chemical, and enzymatic crosslinking to change properties and cell growth behavior. 3D printing allowed for control of scaffold pore size and geometry. Scaffold structure, porosity, and degradation rate significantly altered the in vivo response. Freeze-dried soy scaffolds had similar biocompatibility as freeze-dried collagen scaffolds of the same protein content. However, the soy scaffolds degraded at a much faster rate, minimizing immunogenicity. Interestingly, subcutaneously implanted soy scaffolds affected blood

  10. Viscosimetric measurements of isolated protein of irradiated soy

    International Nuclear Information System (INIS)

    Sabato, Susy Frey; Mastro, Nelida L. del

    2000-01-01

    The soy is one of the most important cultivating leguminous plant. Its plantation constitutes a millenarian eastern tradition and gradually it becomes prominent in occident. Brazil is the second producer of soy in the world and produces fractions enriched in proteins, called concentrated and isolated. The isolated protein of soy is the most refined in the protein derivatives of soy, more than contends 90% of protein in its composition. The soy has been intensively studied because of its diverse benefits to the human health and its functionality, with several applications as ingredients in gravies, soups, meat products and drinks. In this work the behavior of the viscosity of watery solutions of the isolated protein mixture was verified of soy with glycerol (in ratios 1:1 and 2:1) when irradiated with different doses (0, 5, 15 and 25 kGy) of maser gamma (60 Co). The study was lead without thermal handling to verify only the effect of the irradiation process. (author)

  11. Identification of the chemical forms of selenium in soy protein

    International Nuclear Information System (INIS)

    Rodibaugh, R.

    1989-01-01

    Soybeans (Glycine max. L. Merr., Century) were grown hydroponically and intrinsically radiolabeled with 75 Se, an isotope of selenium (Se). The isotope was provided as 75 Se-Na 2 SeO 3 during the reproductive stage of growth until onset of senescence. Harvested seeds were processed into defatted soy meal. Soluble proteins were extracted in 20mM Tris-HCl buffer and fractionated into 11S, 7S, and 2S protein fractions by isoelectric precipitation. The 11S and 7S globulins, containing the glycinin and conglycinin storage proteins respectively, constitute the majority of extractable soy proteins. These storage proteins are the predominant proteins in soy protein isolate frequently used in food for human consumption. Approximately 24% of the defatted meal was soluble protein and accounted for 65% of the radioactivity associated with the soybean meal. The 11S fraction contained approximately 31% of the extracted protein and 27% of the extracted radioactivity. The 7S fraction contained approximately 32% and 35% of the extractable protein and radioactivity, respectively. The 2S fraction, containing the sulfur (S)-rich trypsin inhibitors, accounted for 17% of the protein and 27% of the radioactivity extracted from the defatted soy meal. Purification of the storage proteins by gel filtration and affinity chromatography showed higher levels of radioactivity associated with glycinin than conglycinin. Purified 11S proteins contained 1.09 ng Se per mg protein while 7S proteins contained 0.36 ng Se per mg protein

  12. Soy protein supplementation does not cause lymphocytopenia in postmenopausal women

    Directory of Open Access Journals (Sweden)

    Devareddy Latha

    2006-04-01

    Full Text Available Abstract Background The health benefits of soy isoflavones have been widely investigated; however, there are some concerns as to whether soy isoflavones, similar to ipriflavone, a synthetic isoflavone, cause lymphocytopenia in postmenopausal women. Hence, the purpose of this study was to investigate the extent to which 12-month supplementation of 25 g soy protein containing 60 mg isoflavones alters lymphocyte counts or other hematological parameters in postmenopausal women who were not on hormone replacement therapy. Methods Eighty-seven postmenopausal women were randomly assigned to receive either soy protein or an equivalent amount of control protein devoid of isoflavones. Fasting venous blood was collected at baseline and at the end of twelve month study period for complete blood count analyses. Results Between the two treatment groups, the percent changes in hematological parameters, including lymphocytes, were not different. While women consuming the soy supplement had an increase in mean corpuscular hemoglobin concentration (MCHC and red cell distribution width index (RDW; a marker of reticulocytes, women consuming the control diet had higher percentage of only MCHC. Conclusion Overall, the results of the present study indicate that consumption of 25 g soy protein containing 60 mg isoflavones daily for one year does not cause lymphocytopenia.

  13. Lipoprotein(a) and dietary proteins: casein lowers lipoprotein(a) concentrations as compared with soy protein1-3

    DEFF Research Database (Denmark)

    Nilausen, Karin Johanne; Meinertz, H.

    1999-01-01

    Lipoprotein(a), plasma lipoproteins, dietary proteins, soy protein, casein, liquid-formula, coronary artery disease, men, Denmark......Lipoprotein(a), plasma lipoproteins, dietary proteins, soy protein, casein, liquid-formula, coronary artery disease, men, Denmark...

  14. Effect of soy protein on swine intestinal lipoproteins

    International Nuclear Information System (INIS)

    Ho, H.T.

    1987-01-01

    Hypocholesterolemic effect of soy protein appears to be the result of reduced cholesterol absorption and enhanced cholesterol excretion. The objective of this study is to delineate the underlying mechanism of soy protein effect on cholesterol absorption. At the end of a 5-week soy-protein or casein diet, swine were subjected to cannulation of mesenteric lymph duct under halothane anesthesia. A single dose of 250 μCi [ 14 C]-cholesterol and 10 mCi [ 3 H]-leucine was infused into the upper jejunum two hours after one-fifth of daily food was given. Then lymph was collected hourly for three hours and the lipoprotein fractions were separated by ultracentrifugation. SDS-PAGE (5%) was used to measure the concentrations of individual apoproteins by densitometric scanning. The three-hour lymphatic transport of cholesterol in casein-fed swine was significantly higher than in those fed soy protein. Triglyceride transports were similar in two groups. The [ 3 H]-leucine incorporation study revealed that transport of apo B-48 bore a significant positive relationship to transport of cholesterol in both chylomicron and VLDL fractions of mesenteric lymph. A greater apo B-48 secretion with higher specific activity was probably responsible for the greater transport of cholesterol in chylomicrons in casein-fed swine. On the other hand, the lesser cholesterol transport in chylomicrons in soy protein-fed swine was probably caused by lower apo B-48 secretion. Similarly, the transport of lymph VLDL cholesterol in swine fed casein or soy protein paralleled the amount of accompanying apo B-48. Dietary proteins probably influence the intestinal synthesis of apo B-48 which in turn affects cholesterol transport into the lymphatics

  15. Effect of soy protein on serum lipid profile and some lipid ...

    African Journals Online (AJOL)

    The effect of soy protein on serum lipid profile and some lipid metabolizing enzymes in rats fed with cholesterol diets was examined in this study. Rats were subjected to feeding trial over a period of six weeks on formulated diets containing: 20% soy protein with 0% cholesterol (group A), 20% soy protein with 5% cholesterol ...

  16. Calculation of dose distribution on Rhizophora spp soy protein ...

    African Journals Online (AJOL)

    Some of the commercial solid phantoms were unable to provide a good simulation to water at low and high energy ranges. A potential phantom from Malaysian mangrove wood family, Rhizophoraspp was fabricated with addition of Soy Protein. An Electron Gamma Sho (EGSnrc) code was used to evaluate the dose ...

  17. Alcohol-extracted, but not intact, dietary soy protein lowers lipoprotein(a) markedly

    DEFF Research Database (Denmark)

    Meinertz, Hans; Nilausen, Karin; Hilden, Jørgen

    2002-01-01

    We previously found that dietary soy protein produces higher lipoprotein(a) [Lp(a)] plasma concentrations than does casein. This study tested the hypothesis that soy protein contains Lp(a)-raising alcohol-removable components. Twelve normolipidemic women and men consumed, in a crossover design......, liquid-formula diets containing casein, soy protein, or alcohol-extracted soy protein. Dietary periods of 32 days were separated by washout periods on self-selected diets. Fasting lipid and Lp(a) levels were measured throughout. Median Lp(a) concentration was >2-fold greater after 28 to 32 days on a soy...... protein diet than after an extracted soy protein diet (Psoy protein diets were virtually identical. Women and men responded similarly. When the switch was made from a self-selected to a soy protein diet, median Lp(a) concentration increased 16...

  18. Induction of mutants with higher protein content in soy bean

    International Nuclear Information System (INIS)

    Hiraiwa, S.; Tanaka, S.; Nakamura, S.

    1976-01-01

    Two experiments were carried out to examine the effects of ionizing radiation on protein content of soy beans and to estimate the potential value of ionizing radiation in soy bean breeding. In the first experiment seeds of three cultivars were acutely irradiated by gamma ray doses of 8 krad and 16 krad. Seeds of M 3 plants were analysed for protein content by the Biuret method. Selection within each variety was made to isolate plants having about 2% higher protein content than the control populations. In the second experiment growing plants of a soy bean cultivar were irradiated with 2.9 krad and 6.1 krad, from germination to maturation, in a 60 Co gamma field. Seeds on individual lines in M 5 , M 6 and M 7 plants were determined for their protein contents by the Kjeldahl method and the upper 10% of the treated lines were selected for progeny testing. From the results of the analysis of variance for each trait, significant differences were observed between the control variety and selected lines for all the traits. Six out of 19 lines showed significant increases in both 100 seed weight and protein content, and four lines promising. The mean protein content of selected lines increased 0.68% compared with the control variety. Genetic gain expected from selection for high protein content was therefore considered at about 1%; however, the likelihood of a large increase in protein content would greatly increase if large populations derived from irradiated seeds were observed

  19. Comparison of the aggregation behavior of soy and bovine whey protein hydrolysates

    NARCIS (Netherlands)

    Kuipers, B.J.H.; Alting, A.C.; Gruppen, H.

    2007-01-01

    Abstract Soy-derived proteins (soy protein isolate, glycinin, and ß-conglycinin) and bovine whey-derived proteins (whey protein isolate, ¿-lactalbumin, ß-lactoglobulin) were hydrolyzed using subtilisin Carlsberg, chymotrypsin, trypsin, bromelain, and papain. The (in)solubility of the hydrolysates

  20. Chapter 16: Soy Proteins as Wood Adhesives

    Science.gov (United States)

    Charles R. Frihart; Christopher G. Hunt; Michael J. Birkeland

    2014-01-01

    Protein adhesives allowed the development of bonded wood products such as plywood and glulam in the early 20th century. Petrochemical-based adhesives replaced proteins in most wood bonding applications because of lower cost, improved production efficiencies, and enhanced durability. However, several technological and environmental factors have led to a resurgence of...

  1. Soy protein and formulated meat products

    National Research Council Canada - National Science Library

    Hoogenkamp, Henk W

    2005-01-01

    ... vii About the Author Henk W. Hoogenkamp was born and raised in The Netherlands. Throughout his professional life he has been a proponent of transferring protein technology systems to the world's f...

  2. Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

    Directory of Open Access Journals (Sweden)

    Mirjana B. Pesic

    2006-09-01

    Full Text Available The influence of limited proteolysis of soy protein concentrate on proteinextractability, the composition of the extractable proteins, their emulsifying properties andsome nutritional properties were investigated. Traditional concentrate (alcohol leachedconcentrate was hydrolyzed using trypsin and pepsin as hydrolytic agents. Significantdifferences in extractable protein composition between traditional concentrate and theirhydrolysates were observed by polyacrylamide gel electrophoresis (PAGE and by SDSPAGE.All hydrolysates showed better extractability than the original protein concentrate,whereas significantly better emulsifying properties were noticed at modified concentratesobtained by trypsin induced hydrolysis. These improved properties are the result of twosimultaneous processes, dissociation and degradation of insoluble alcohol-induced proteinaggregates. Enzyme induced hydrolysis had no influence on trypsin-inibitor activity, andsignificantly reduced phytic acid content.

  3. Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats

    Science.gov (United States)

    Song, Shangxin; Hooiveld, Guido J.; Li, Mengjie; Zhao, Fan; Zhang, Wei; Xu, Xinglian; Muller, Michael; Li, Chunbao; Zhou, Guanghong

    2016-01-01

    This study reports on a comprehensive comparison of the effects of soy and meat proteins given at the recommended level on physiological markers of metabolic syndrome and the hepatic transcriptome. Male rats were fed semi-synthetic diets for 1 wk that differed only regarding protein source, with casein serving as reference. Body weight gain and adipose tissue mass were significantly reduced by soy but not meat proteins. The insulin resistance index was improved by soy, and to a lesser extent by meat proteins. Liver triacylglycerol contents were reduced by both protein sources, which coincided with increased plasma triacylglycerol concentrations. Both soy and meat proteins changed plasma amino acid patterns. The expression of 1571 and 1369 genes were altered by soy and meat proteins respectively. Functional classification revealed that lipid, energy and amino acid metabolic pathways, as well as insulin signaling pathways were regulated differently by soy and meat proteins. Several transcriptional regulators, including NFE2L2, ATF4, Srebf1 and Rictor were identified as potential key upstream regulators. These results suggest that soy and meat proteins induce distinct physiological and gene expression responses in rats and provide novel evidence and suggestions for the health effects of different protein sources in human diets. PMID:26857845

  4. Metabolism in rats of selenium from intrinsically and extrinsically labeled isolated soy protein

    International Nuclear Information System (INIS)

    Mason, A.C.; Weaver, C.M.

    1986-01-01

    Absorption, retention and tissue accumulation by rats of 75 Se from intrinsically labeled isolated soy protein were compared with utilization of 75 Se from the extrinsic sources of [ 75 Se]selenite, [ 75 Se]selenate or [ 75 Se]selenomethionine. Extrinsic sources of selenium were given by gavage or mixed with isolated soy protein. There were no differences in absorption and retention of 75 Se from intrinsically labeled soy diet compared to the three extrinsically labeled soy diets. Of the three extrinsic sources tested, 75 Se from selenate was better absorbed than from selenite or selenomethionine when incorporated into a soy diet. Absorption of 75 Se was significantly lower when given to animals in gavage solution than when mixed with soy diets. After a 14-d test period, retention of 75 Se was the same for all four soy diet groups. In gavaged groups, 75 Se from selenomethionine was retained to a greater extent than 75 Se from selenite. The liver, testes and kidney accumulated more 75 Se from the test meal than did the blood and lungs. In the testes more 75 Se from selenite and selenate was accumulated than from selenomethionine-labeled diets. Selenium absorption from the soy isolate source was very high (86-96%), indicating that, although soy does not normally contain high levels of selenium, the selenium present is well absorbed from this plant source

  5. Chemical and Physical Characteristics of Soy Proteins for New Industrial Applications

    Science.gov (United States)

    Arboleda Fernandez, Julio Cesar

    Despite of being environmentally friendly, biocompatible, rich in chemical functionality and abundant as residual materials, soy proteins (SPs) are used for low added value applications. In this work, SPs were studied and used as potentially useful biomacromolecules for different industrial applications with high added value. Initially the effect of acid hydrolysis of soy proteins as a potential route for subsequent surface modification was studied, finding that SP hydrolysates tend to form less aggregates and to adsorb at faster rates compared with unmodified SP; nevertheless, it was also found that the amount of protein adsorbed and water contact angle of the treated surface does not change significantly. Secondly, the gel forming properties of SPs were used to produce aerogels with densities in the order of 0.1 g/cm3. To improve their mechanical properties, the reinforcement of these materials with cellulose nanofibers was studied, obtaining composite aerogels with SP loadings as high as ca. 70% that display a compression modulus of 4.4 MPa, very close to the value obtained from the pure nanofibers aerogels. The composite materials gain moisture (up to 5%) in equilibrium with 50% RH air. Futhermore, their physical integrity is unchanged upon immersion in polar and non-polar solvents, exhibiting sorption rates dependent on the aerogel composition, morphology and swelling abilities. Finally, different soy protein based products and derivatives were used to enhance the dry strength properties of wood fibers in paper production. Experiments using soy flour, soy protein isolate, soy protein isolate hydrolysates, cationized soy flour, and soy flour combined with cationic starch and chitosan were done, obtaining satisfactory results when soy protein flour was utilized in combination with conventional treatments involving cationic polymers. The current results confirm the opportunity to valorize residual soy products that are underutilized today as alternatives to oil

  6. Effect of soy protein isolate on quality of light pork sausages ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-12-17

    Dec 17, 2008 ... The effect of soy protein isolate (SPI) on quality characteristics of light pork ... were darker and firmer and microbiologically safe after storage at 4-5°C for ..... products of defatted soy flour, corn starch and beef: Shelf-life,.

  7. Thermal properties of polyfurfuryl alcohol absorbed/adsorbed on arylated soy protein films

    CSIR Research Space (South Africa)

    Kumar, R

    2012-02-01

    Full Text Available In this study, polyfurfuryl alcohol was absorbed/adsorbed on soy protein isolate films by immersing the SPI films in acid-catalysed furfuryl alcohol solution for 60 h followed by complete curing at 145–150 -C for 2 h. PFA absorbed/adsorbed soy...

  8. KARAKTERISTIK EDIBLE FILM YANG DIPRODUKSI DARI KOMBINASI GELATIN KULIT KAKI AYAM DAN SOY PROTEIN ISOLATE

    Directory of Open Access Journals (Sweden)

    Muhamad Hasdar

    2012-09-01

    SDS-PAGE dan menunjukkan sebagai molekul kolagen. Hasil analisis kandungan asam amino edible film menggunakan HPLC dihasilkan komposisi residu asam amino terbesar adalah glysin yaitu 29,42%, 37,88%, 38,32%, 39,28% dan 39,17% pada masing-masing perlakuan. Hal itu menggambarkan bahwa profil protein edible film dapat dipastikan sebagian besar berasal dari kolagen gelatin. Pengamatan dengan scaning electron microscope menunjukkan telah terbentuk cross linking antara molekul protein gelatin dan molekul soy protein isolate dan yang ditunjukan semakin berkurangnya retakan seiring dengan meningkatnya konsentrasi gelatin. Perbedaan kombinasi gelatin kulit kaki ayam dan soy protein isolate untuk membentuk edible film tidak memberikan pengaruh nyata pada kekuatan tarik (tensile strenght, dan kemuluran (elongation, namun berpengaruh nyata pada laju transmisi uap air (Water Vapour Transmision Rate. Kombinasi 95:5 protein gelatin kulit kaki ayam dan soy protein isolate menghasilkan edible film yang terbaik. (Kata kunci: Edible film, Gelatin kaki ayam, Soy protein isolate

  9. Effect of soy protein on obesity-linked renal and pancreatic disorders in female rats

    International Nuclear Information System (INIS)

    Osman, H.F.; El-Sherbiny, E.M.

    2006-01-01

    The purpose of this study was to identify the effect of soy protein based diet on renal and pancreatic disorders in female obese rats. Animals assigned into group I in which 30 rats fed on a balanced diet. Group II contained 30 rats fed on a diet containing 30% fats for 4 weeks. At the end of the 4 th week, one-half of each group was treated as group III which contain 15 rats (half of group I) fed on diet containing 25% soy protein for 3 weeks and represents soy protein group, and the other half served as control. Group IV contained 15 rats (half of group II) fed on a diet containing 25% soy protein for 3 weeks and served as obese + soy protein group, and the other half fed on a normal balanced diet for 3 weeks and represents the obese group. Body weights of rats were recorded every week during the experimental period. Renal and pancreatic functions were measured as urea, creatinine, glomerular filtration rate (creatinine clearance), ammonia, sodium and potassium ions, total protein, albumin, globulin, glucose, insulin and alpha-amylase activity. Feeding with soy protein led to a very high significant increase in urea while creatinine was significantly decreased and creatinine clearance was significantly increased in the groups fed on soy protein. Ammonia concentration was increased in all groups and there was non-significant alteration in sodium and potassium ion concentrations. In soy protein groups (groups III and IV), total protein, albumin and globulin levels were increased. Glucose level was increased in obese rats and significantly decreased in groups III and IV. In group IV, insulin level was decreased which implicated to insulin excess in obesity. Soy protein decreased alpha-amylase activity in groups III and IV as compared to control rats. From these results, soy protein have a direct and protective effect on glomerular disorders and pancreatic secretions. This may be due to isoflavone contents in soy which can modulate the disturbance in metabolism

  10. 54Mn absorption and excretion in rats fed soy protein and casein diets

    International Nuclear Information System (INIS)

    Lee, D.Y.; Johnson, P.E.

    1989-01-01

    Rats were fed diets containing either soy protein or casein and different levels of manganese, methionine, phytic acid, or arginine for 7 days and then fed test meals labeled with 2 microCi of 54Mn after an overnight fast. Retention of 54Mn in each rat was measured every other day for 21 days using a whole-body counter. Liver manganese was higher (P less than 0.0001) in soy protein-fed rats (8.8 micrograms/g) than in casein-fed rats (5.2 micrograms/g); manganese superoxide dismutase activity also was higher in soy protein-fed rats than in casein-fed rats (P less than 0.01). There was a significant interaction between manganese and protein which affected manganese absorption and biologic half-life of 54Mn. In a second experiment, rats fed soy protein-test meals retained more 54Mn (P less than 0.001) than casein-fed rats. Liver manganese (8.3 micrograms/g) in the soy protein group was also higher than that (5.7 micrograms/g) in the casein group (P less than 0.0001), but manganese superoxide dismutase activity was unaffected by protein. Supplementation with methionine increased 54Mn retention from both soy and casein diets (P less than 0.06); activity of manganese superoxide dismutase increased (P less than 0.05) but liver manganese did not change. The addition of arginine to casein diets had little effect on manganese bioavailability. Phytic acid affected neither manganese absorption nor biologic half-life in two experiments, but it depressed liver manganese in one experiment. These results suggest that neither arginine nor phytic acid was the component in soy protein which made manganese more available from soy protein diets than casein diets

  11. Partly replacing meat protein with soy protein alters insulin resistance and blood lipids in postmenopausal women with abdominal obesity

    NARCIS (Netherlands)

    Nielen, van M.; Feskens, E.J.M.; Rietman, A.; Siebelink, E.; Mensink, M.R.

    2014-01-01

    Increasing protein intake and soy consumption appear to be promising approaches to prevent metabolic syndrome (MetS). However, the effect of soy consumption on insulin resistance, glucose homeostasis, and other characteristics of MetS is not frequently studied in humans. We aimed to investigate the

  12. Postprandial lipemia detects the effect of soy protein on cardiovascular disease risk compared with the fasting lipid profile.

    Science.gov (United States)

    Santo, Antonio S; Santo, Ariana M; Browne, Richard W; Burton, Harold; Leddy, John J; Horvath, Steven M; Horvath, Peter J

    2010-12-01

    Studies examining the effect of soy protein on cardiovascular disease (CVD) risk factors have not taken advantage of the postprandial state as an adjunct to the fasting lipid profile. The American Heart Association has acknowledged the efficacy of soy protein in reducing CVD risk factors to be limited. We hypothesized that the postprandial state would be more sensitive to any favorable changes associated with consuming soy protein compared with the fasting lipid profile. Furthermore, the presence of isoflavones in soy would enhance this effect. Thirty sedentary males aged 18-30 years were randomly assigned to milk protein (Milk), isoflavone-poor soy (Soy-), or isoflavone-rich soy (Soy+). Usual diets were supplemented with 25 g/day of protein for 28 days. Serum samples were collected before and after supplementation in a fasted state and postprandially at 30, 60, 120, 240, and 360 min after a high-fat, 1,000 kcal shake. Triacylglycerol (TAG), total cholesterol, non-esterified fatty acids, apolipoproteins B-100 and A-I and glucose concentrations were quantified. Fasting concentrations were not different after any protein supplementation. Postprandial TAG and TAG AUC increased after Soy-consumption supporting the postprandial state as a more sensitive indicator of soy ingestion effects on CVD risk factors compared with the fasting lipid profile. Furthermore, the absence of isoflavones in soy protein may have deleterious consequences on purported cardio-protective effects.

  13. Effect of dynamic high pressure homogenization on the aggregation state of soy protein.

    Science.gov (United States)

    Keerati-U-Rai, Maneephan; Corredig, Milena

    2009-05-13

    Although soy proteins are often employed as functional ingredients in oil-water emulsions, very little is known about the aggregation state of the proteins in solution and whether any changes occur to soy protein dispersions during homogenization. The effect of dynamic high pressure homogenization on the aggregation state of the proteins was investigated using microdifferential scanning calorimetry and high performance size exclusion chromatography coupled with multiangle laser light scattering. Soy protein isolates as well as glycinin and beta-conglycinin fractions were prepared from defatted soy flakes and redispersed in 50 mM sodium phosphate buffer at pH 7.4. The dispersions were then subjected to homogenization at two different pressures, 26 and 65 MPa. The results demonstrated that dynamic high pressure homogenization causes changes in the supramolecular structure of the soy proteins. Both beta-conglycinin and glycinin samples had an increased temperature of denaturation after homogenization. The chromatographic elution profile showed a reduction in the aggregate concentration with homogenization pressure for beta-conglycinin and an increase in the size of the soluble aggregates for glycinin and soy protein isolate.

  14. Isoflavonas em isolados e concentrados protéicos de soja Isoflavones in soy protein isolate and soy protein concentrate

    Directory of Open Access Journals (Sweden)

    Maria Cristina Y. Lui

    2003-12-01

    Full Text Available Isolados e concentrados protéicos de soja são ingredientes largamente utilizados na indústria de panificação, confeitaria, bebidas e embutidos. As isoflavonas presentes na soja podem sofrer alterações em quantidade e perfil de distribuição dependendo das condições de processamento. O objetivo deste estudo foi verificar o balanço de massa de isoflavonas e proteína em processamento de isolados e de concentrados protéicos de soja (tratamento com ácido e com álcool. A maior parte das isoflavonas presentes na matéria-prima (farinha desengordurada de soja é perdida nos sobrenadantes de processo (90% para extração com etanol 60%, 52% para processamento de isolado protéico e 47% para extração com ácido. O teor de isoflavonas nos produtos obtidos foi de 686µg/g base seca (b.s. para isolado protéico, 871µ g/g b.s. para concentrado protéico obtido por tratamento ácido e apenas 153µg/g b.s. para concentrado protéico obtido por tratamento com álcool. Não foi observada alteração no perfil de distribuição das isoflavonas nesse último processo, enquanto que nos dois primeiros notou-se diminuição da quantidade das formas malonil glicosídeos e aumento da quantidade das formas beta-glicosiladas e gliconas.Soy protein isolate (SPI and soy protein concentrate (SPC are largely used in bakery, confectionary, meat and beverage products. Isoflavones present in soybeans products can undergo changes in quantity and profile depending on the processing conditions. The objective of this work was to conduct mass balance studies of isoflavones and protein during the processing of SPI and SPC (acid and alcohol leach. The majority of isoflavones present in the raw material is lost in the supernatants (90% for SPC treated with alcohol, 52% for SPI and 47% for SPC treated with acid. Total concentration of isoflavones was 652µg/g for SPI, 838µg/g for SPC (acid leach, and only 147µg/g for SPC (alcohol leach. There were no changes in the

  15. Beef, Chicken, and Soy Proteins in Diets Induce Different Gut Microbiota and Metabolites in Rats

    Directory of Open Access Journals (Sweden)

    Yingying Zhu

    2017-07-01

    Full Text Available Previous studies have paid much attention to the associations between high intake of meat and host health. Our previous study showed that the intake of meat proteins can maintain a more balanced composition of gut bacteria as compared to soy protein diet. However, the associations between dietary protein source, gut bacteria, and host health were still unclear. In this study, we collected colonic contents from the growing rats fed with casein, beef, chicken or soy proteins for 90 days, and analyzed the compositions of gut microbiota and metabolites. Compared to the casein group (control, the chicken protein group showed the highest relative abundance of Lactobacillus and the highest levels of organic acids, including lactate, which can in turn promote the growth of Lactobacillus. The soy protein group had the highest relative abundance of Ruminococcus but the lowest relative abundance of Lactobacillus. Long-term intake of soy protein led to the up-regulation of transcription factor CD14 receptor and lipopolysaccharide-binding protein (LBP in liver, an indicator for elevated bacterial endotoxins. In addition, the intake of soy protein also increased the levels of glutathione S-transferases in liver, which implicates elevated defense and stress responses. These results confirmed that meat protein intake may maintain a more balanced composition of gut bacteria and reduce the antigen load and inflammatory response from gut bacteria to the host.

  16. Using modified soy protein to enhance foaming of egg white protein.

    Science.gov (United States)

    Wang, Guang; Troendle, Molly; Reitmeier, Cheryll A; Wang, Tong

    2012-08-15

    It is well known that the foaming properties of egg white protein are significantly reduced when a small amount of yolk is mixed in the white. To improve foaming properties of yolk-contaminated egg white protein, soy protein isolate (SPI) and egg proteins were modified to make basic proteins, and effects of these modified proteins on egg white foaming were evaluated in a model and an angel cake system. SPI and egg yolk proteins were modified to have an isoelectric point of 10, and sonication was used to increase protein dispersibility after the ethyl esterification reaction. However, only the addition of sonicated and modified SPI (SMSPI) showed improvement of foaming in the 5% egg protein model system with 0.4% yolk addition. SMSPI was then used in making angel food cake to examine whether the cake performance reduction due to yolk contamination of the white would be restored by such alkaline protein. Cake performance was improved when cream of tartar was used together with SMSPI. Basic soy protein can be made and used to improve egg white foaming properties and cake performance. Copyright © 2012 Society of Chemical Industry.

  17. Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease

    Directory of Open Access Journals (Sweden)

    D. Dan Ramdath

    2017-03-01

    Full Text Available The hypocholesterolemic effect of soy is well-documented and this has led to the regulatory approval of a health claim relating soy protein to a reduced risk of cardiovascular disease (CVD. However, soybeans contain additional components, such as isoflavones, lecithins, saponins and fiber that may improve cardiovascular health through independent mechanisms. This review summarizes the evidence on the cardiovascular benefits of non-protein soy components in relation to known CVD risk factors such as hypertension, hyperglycemia, inflammation, and obesity beyond cholesterol lowering. Overall, the available evidence suggests non-protein soy constituents improve markers of cardiovascular health; however, additional carefully designed studies are required to independently elucidate these effects. Further, work is also needed to clarify the role of isoflavone-metabolizing phenotype and gut microbiota composition on biological effect.

  18. Soy versus whey protein bars: Effects on exercise training impact on lean body mass and antioxidant status

    Directory of Open Access Journals (Sweden)

    Babaknia Ari

    2004-12-01

    Full Text Available Abstract Background Although soy protein may have many health benefits derived from its associated antioxidants, many male exercisers avoid soy protein. This is due partly to a popular, but untested notion that in males, soy is inferior to whey in promoting muscle weight gain. This study provided a direct comparison between a soy product and a whey product. Methods Lean body mass gain was examined in males from a university weight training class given daily servings of micronutrient-fortified protein bars containing soy or whey protein (33 g protein/day, 9 weeks, n = 9 for each protein treatment group. Training used workouts with fairly low repetition numbers per set. A control group from the class (N = 9 did the training, but did not consume either type protein bar. Results Both the soy and whey treatment groups showed a gain in lean body mass, but the training-only group did not. The whey and training only groups, but not the soy group, showed a potentially deleterious post-training effect on two antioxidant-related related parameters. Conclusions Soy and whey protein bar products both promoted exercise training-induced lean body mass gain, but the soy had the added benefit of preserving two aspects of antioxidant function.

  19. Screening of soy protein-derived hypotriglyceridemic di-peptides in vitro and in vivo

    Directory of Open Access Journals (Sweden)

    Matsui Toshiro

    2011-05-01

    Full Text Available Abstract Background Soy protein and soy peptides have attracted considerable attention because of their potentially beneficial biological properties, including antihypertensive, anticarcinogenic, and hypolipidemic effects. Although soy protein isolate contains several bioactive peptides that have distinct physiological activities in lipid metabolism, it is not clear which peptide sequences are responsible for the triglyceride (TG-lowering effects. In the present study, we investigated the effects of soy protein-derived peptides on lipid metabolism, especially TG metabolism, in HepG2 cells and obese Otsuka Long-Evans Tokushima fatty (OLETF rats. Results In the first experiment, we found that soy crude peptide (SCP-LD3, which was prepared by hydrolyze of soy protein isolate with endo-type protease, showed hypolipidemic effects in HepG2 cells and OLETF rats. In the second experiment, we found that hydrophilic fraction, separated from SCP-LD3 with hydrophobic synthetic absorbent, revealed lipid-lowering effects in HepG2 cells and OLETF rats. In the third experiment, we found that Fraction-C (Frc-C peptides, fractionated from hydrophilic peptides by gel permeation chromatography-high performance liquid chromatography, significantly reduced TG synthesis and apolipoprotein B (apoB secretion in HepG2 cells. In the fourth experiment, we found that the fraction with 0.1% trifluoroacetic acid, isolated from Frc-C peptides by octadecylsilyl column chromatography, showed hypolipidemic effects in HepG2 cells. In the final experiment, we found that 3 di-peptides, Lys-Ala, Val-Lys, and Ser-Tyr, reduced TG synthesis, and Ser-Tyr additionally reduced apoB secretion in HepG2 cells. Conclusion Novel active peptides with TG-lowering effects from soy protein have been isolated.

  20. Soy Germ Protein With or Without-Zn Improve Plasma Lipid Profile in Metabolic Syndrome Women

    Directory of Open Access Journals (Sweden)

    SIWI PRAMATAMA MARS WIJAYANTI

    2012-03-01

    Full Text Available The aim of this research was to determine the effect of soy germ protein on lipid profile of metabolic syndrome (MetS patients. Respondents were 30 women with criteria, i.e. blood glucose level > normal, body mass index > 25 kg/m2, hypertriglyceridemia, low cholesterol-HDL level, 40-65 years old, living in Purwokerto, and signed the informed consent. The project was approved by the ethics committee of the Medical Faculty from Gadjah Mada University-Yogyakarta. Respondents were divided into three randomly chosen groups consisting of ten women each. The first, second, and third groups were treated, respectively, with milk enriched soy germ protein plus Zn, milk enriched soy germ protein (without Zn, and placebo for two months. Blood samples were taken at baseline, one and two months after observation. Two months after observation the groups consuming milk enriched with soy germ protein, both with or without Zn, had their level of cholesterol-total decrease from 215.8 to 180.2 mg/dl (P = 0.03, triglyceride from 240.2 to 162.5 mg/dl (P = 0.02, and LDL from 154.01 to 93.85 mg/dl (P = 0.03. In contrast, HDL increased from 38.91 to 49.49 mg/dl (P = 0.0008. In conclusion, soy germ protein can improve lipid profile, thus it can inhibit atherosclerosis incident.

  1. Natural history of soy allergy and/or intolerance in children, and clinical use of soy-protein formulas.

    Science.gov (United States)

    Cantani, A; Lucenti, P

    1997-05-01

    Atopic diseases of infants and children are common, debilitating, chronic and sometimes even life-threatening. Several well-conducted studies in high risk babies have demonstrated a significant reduction in the prevalence and severity of atopic diseases with dietary and environmental manipulations. The currently available cow's milk (CM) substitutes for infants are soy protein (SP) formulas (SPFs), hydrolyzed formulas (HF), and home-made meat-based formulas. Soybeans have been cultivated in Eastern countries for many centuries and were first used to feed US babies with CM allergy (CMA) in 1929. Since then, SPFs containing purified SP, a mixture of vegetable oils, and purified carbohydrate have been developed. From a nutritional point of view, SPFs are adequate, support normal growth, protein status, bone mineralization, are well accepted, and economical. SPFs are used for different conditions including CMA, lactose and galactose intolerance and in the management of severe gastroenteritis, and some studies show that feeding SPFs for the first six months of life significantly reduces the prevalence of atopic diseases in high risk babies. Although gastrointestinal symptoms and atopic dermatitis (AD) may occur in some SPF-fed children, anaphylaxis following the ingestion of soybean is extremely rare in children. However, in the past few years the antigenicity/allergenicity of SPFs has been over-emphasized in the medical literature. In this paper on the natural history of soy antigenicity/allergenicity we discuss all the pros and cons of SPFs, their composition and nutritional value, the basic immune definitions, chemistry and characterization of SPs. We then discuss the antigenicity and allergenicity of SPFs in animals, recent data on the use of SPFs and the incidence of soy allergy in children, clinical reactions to SPFs, and the clinical relevance of skin testing and IgE antibodies to soy, challenge test procedure, clinical indication of SPFs, and their relevance in

  2. Comparative study on the effects of whey protein isolate and isolated soy protein on healthy adults

    International Nuclear Information System (INIS)

    Ezzal-arab, A.

    2003-01-01

    The objective of study was to investigate the effects of whey protein isolate (WPI) and isolated soy protein (ISP) on total serum levels of amino acids (glutathione, methionine and cystine), triglycerides serum cholesterol, HDL-cholesterol, LDL-cholesterol, thyroxine (T 4 ) and estradiol hormone (E 2 ). The results revealed that the WPI group showed significant increased glutathione, methionine and cystine levels while the SPI group exhibited only significant decreased cystine level. The WPI group did not show significant change in T 4 thyroid activity, whereas the SPI group had significant decreased T 4 thyroid hormone. Females ingested the WPI showed significant decrease in estradiol levels compared to those in the SPI group. The data showed significant decreases in total cholesterol, triglycerides and LDL-cholesterol regardless of ingesting whey protein or soy protein while HDL-cholesterol did not show any change with both proteins. The results of this study support the hypothesis that WPI may be more conductive to good health than SPI because it can increase the levels of some amino acids which responsible for the life of the cell, enhance immunity and promote health in general

  3. Gamma irradiation effect on soy protein modification, protein - phenolic interaction and antioxidant activity in soybean

    International Nuclear Information System (INIS)

    Kumari, Sweta; Dahuja, Anil; Vinutha, T.; Singh, Bhupinder

    2014-01-01

    Soy protein is one of the most important sources of protein to feed the world population in the future. Consumption of soybean quality protein and their texture is dependent on the protein modification. In the present study, four soybean genotypes PL5039 (black), EC 472143 (black), Pusa 9814 (yellow) and SL525 (yellow), differing in their seed coat colour were gamma irradiated at 0.5,1.0, 2.0 and 5.0 kGy and the extent of protein modification and parameters affecting it viz. free phenolics, bound phenolics, lip oxygenase and antioxidant activity were analysed. Modifications of soybean proteins were investigated by chemical analysis and electrophoresis. The irradiation dose of 1.0 kGy showed decreased turbidity, protein oxidation, surface hydrophobicity but increased solubility and sulfhydryl and disulfide contents in all the genotypes. Further, SDS PAGE profile of treated soybean seeds revealed remarkable difference in electrophoretic bands as compared to the untreated seeds. Lipoxygense activity in all the genotypes decreased with increased exposure of gamma irradiation, which produced peroxide products that changes the structural characteristics of soy protein. Free phenolics, bound phenolics and total antioxidant activity measured in terms of FRAP in all the genotypes increased significantly at a dose of 2.0 kGy and it declined at a dose of 5.0 kGy. Antioxidant potential measured in terms of 1,1-diphenyl-2- picrylhydrazyl (DPPH) scavenging activity showed an increasing trend with dose, indicating that radiation processing as a method of food preservation has a positive nutritional implication. Hence, it is suggested that, mild gamma irradiation upto 2.0 kGy may reduce the protein oxidation, enhance the antioxidant activity and improve the soybean protein quality compared to higher dose 5.0 kGy, which reduced the protein quality. (author)

  4. Application of cross-linked soy protein isolate with resorcinol films for release studies of naturally occurring bioactive agent with antiproliferative activity

    CSIR Research Space (South Africa)

    Siva Mohan Reddy, G

    2014-01-01

    Full Text Available The potential of soy protein isolate films as a release system for naturally occurring antiproliferative agent was investigated. The soy protein isolates was cross linked with resorcinol and the resorcinol content was varied between 10...

  5. Casein and soy protein meals differentially affect whole-body and splanchnic protein metabolism in healthy humans.

    Science.gov (United States)

    Luiking, Yvette C; Deutz, Nicolaas E P; Jäkel, Martin; Soeters, Peter B

    2005-05-01

    Dietary protein quality is considered to be dependent on the degree and velocity with which protein is digested, absorbed as amino acids, and retained in the gut as newly synthesized protein. Metabolic animal studies suggest that the quality of soy protein is inferior to that of casein protein, but confirmatory studies in humans are lacking. The study objective was to assess the quality of casein and soy protein by comparing their metabolic effects in healthy human subjects. Whole-body protein kinetics, splanchnic leucine extraction, and urea production rates were measured in the postabsorptive state and during 8-h enteral intakes of isonitrogenous [0.42 g protein/(kg body weight . 8 h)] protein-based test meals, which contained either casein (CAPM; n = 12) or soy protein (SOPM; n = 10) in 2 separate groups. Stable isotope techniques were used to study metabolic effects. With enteral food intake, protein metabolism changed from net protein breakdown to net protein synthesis. Net protein synthesis was greater in the CAPM group than in the SOPM group [52 +/- 14 and 17 +/- 14 nmol/(kg fat-free mass (FFM) . min), respectively; P CAPM (P = 0.07). Absolute splanchnic extraction of leucine was higher in the subjects that consumed CAPM [306 +/- 31 nmol/(kg FFM . min)] vs. those that consumed SOPM [235 +/- 29 nmol/(kg FFM . min); P < 0.01]. In conclusion, a significantly larger portion of soy protein is degraded to urea, whereas casein protein likely contributes to splanchnic utilization (probably protein synthesis) to a greater extent. The biological value of soy protein must be considered inferior to that of casein protein in humans.

  6. Gastrointestinal sensitivity to soy and milk proteins in patients with IgA nephropathy.

    Science.gov (United States)

    Kloster Smerud, H; Fellström, B; Hällgren, R; Osagie, S; Venge, P; Kristjánsson, G

    2010-11-01

    sensitivity to food antigens has been postulated as a contributing factor to the pathogenesis of IgA nephropathy (IgAN). in this study we used a recently developed mucosal patch technique to evaluate rectal mucosal sensitivity to soy and cow's milk (CM) proteins in IgAN patients (n = 28) compared to healthy subjects (n = 18). The rectal mucosal production of nitric oxide (NO) and release of myeloperoxidase (MPO) and eosinophil cationic protein (ECP) were measured. Serum samples were analyzed for IgA and IgG antibodies to alpha-lactalbumin, beta-lactoglobulin, casein and soy. 14 of 28 (14/28) patients experienced a rectal mucosal reaction, measured by increased NO and/or MPO levels, upon rectal challenge with soy and/or cow's milk proteins. The levels of IgG antibodies to alpha-lactalbumin, beta-lactoglobulin and casein were significantly higher in CM sensitive as compared with non-sensitive IgAN patients, whereas the mean serum levels of IgA antibodies were similar. No differences were seen in serum levels of IgA or IgG antibodies to soy. it is concluded that approximately half of our IgAN patients have a rectal mucosal sensitivity to soy or CM, and that an immune reactivity against antigens may be involved in the pathogenesis of IgAN in this subgroup of patients.

  7. Soy compared with milk protein in a western diet changes fecal microbiota and decreases hepatic steatosis in obese OLETF rats

    Science.gov (United States)

    Soy protein is effective at preventing hepatic steatosis; however, the mechanisms are poorly understood. We tested the hypothesis that soy versus dairy protein-based diet would alter microbiota and attenuate hepatic steatosis in hyperphagic Otsuka Long-Evans Tokushima Fatty (OLETF) rats. Male OLETF ...

  8. Comparison of soy-protein and egg albumin on endogenously secreted zinc

    International Nuclear Information System (INIS)

    Oberleas, D.; Smith, J.C.

    1986-01-01

    Male albino rats (Charles River) were maintained on a basal soy-protein diet, unsupplemented with Zn and with 1.6% Ca for 4 weeks [Ca][Phy]/[Zn] = 9.4(molar). Animals were subdivided in 2 expts. between soy-protein 0.8% Ca, 11.24 mg Zn/Kg diet [4.2(molar)] or 1.6% Ca, 11.21 mg Zn/Kg [9.4(molar)] and egg albumin 0.8% Ca, 0.46 mg Zn/Kg diet and 1.6% Ca, 0.37 mg Zn/Kg diet at which time each animal was injected with 10 μCi 65 Zn. Daily fecal collections were made for 14 days and ratios of 65 Zn Soy:Egg alb. calculated. The very low concentration of Zn in the egg albumin diet restricted the pancreatic secretion of Zn and the differential effect of phytate on these diets was not apparent as shown earlier with soy and casein diets. This was also reflected in the growth rates of the exptl. groups in that the egg albumin fed rats gained -4.4 and -9.0 g/wk; soy fed rats gained 28.0 and 17.3 g/wk

  9. Soy protein isolate inhibits hepatic tumor promotion in mice fed a high-fat liquid diet.

    Science.gov (United States)

    Mercer, Kelly E; Pulliam, Casey F; Pedersen, Kim B; Hennings, Leah; Ronis, Martin Jj

    2017-03-01

    Alcoholic and nonalcoholic fatty liver diseases are risk factors for development of hepatocellular carcinoma, but the underlying mechanisms are poorly understood. On the other hand, ingestion of soy-containing diets may oppose the development of certain cancers. We previously reported that replacing casein with a soy protein isolate reduced tumor promotion in the livers of mice with alcoholic liver disease after feeding a high fat ethanol liquid diet following initiation with diethylnitrosamine. Feeding soy protein isolate inhibited processes that may contribute to tumor promotion including inflammation, sphingolipid signaling, and Wnt/β-catenin signaling. We have extended these studies to characterize liver tumor promotion in a model of nonalcoholic fatty liver disease produced by chronic feeding of high-fat liquid diets in the absence of ethanol. Mice treated with diethylnitrosamine on postnatal day 14 were fed a high-fat liquid diet made with casein or SPI as the sole protein source for 16 weeks in adulthood. Relative to mice fed normal chow, a high fat/casein diet led to increased tumor promotion, hepatocyte proliferation, steatosis, and inflammation. Replacing casein with soy protein isolate counteracted these effects. The high fat diets also resulted in a general increase in transcripts for Wnt/β-catenin pathway components, which may be an important mechanism, whereby hepatic tumorigenesis is promoted. However, soy protein isolate did not block Wnt signaling in this nonalcoholic fatty liver disease model. We conclude that replacing casein with soy protein isolate blocks development of steatosis, inflammation, and tumor promotion in diethylnitrosamine-treated mice fed high fat diets. Impact statement The impact of dietary components on cancer is a topic of great interest for both the general public and the scientific community. Liver cancer is currently the second leading form of cancer deaths worldwide. Our study has addressed the effect of the protein

  10. Enzymatic cross-linking of soy proteins within non-fat set yogurt gel.

    Science.gov (United States)

    Soleymanpuori, Rana; Madadlou, Ashkan; Zeynali, Fariba; Khosrowshahi, Asghar

    2014-08-01

    Soy proteins as the health-promoting ingredients and candidate fat substitutes in dairy products are good substrates for the cross-linking action of the enzyme transglutaminase. Non-fat set yogurt samples were prepared from the milks enriched with soy protein isolate (SPI) and/or treated with the enzyme transglutaminase. The highest titrable acidity was recorded for the yogurt enriched with SPI and treated with the enzyme throughout the cold storage for 21 d. SPI-enrichment of yogurt milk increased the water holding capacity. Although enrichment with SPI did not influence the count of Streptococcus themophilus, increased that of Lactobacillus bulgaricus ∼3 log cycles. The enzymatic treatment of SPI-enriched milk however, suppressed the bacteria growth-promoting influence of SPI due probably to making the soy proteins inaccessible for Lactobacillus. SPI-enrichment and enzymatic treatment of milk decreased the various organic acids content in yoghurt samples; influence of the former was more significant. The cross-linking of milk proteins to soy proteins was confirmed with the gel electrophoresis results.

  11. Differential metabolic effects of casein and soy protein meals on skeletal muscle in healthy volunteers.

    Science.gov (United States)

    Luiking, Yvette C; Engelen, Mariëlle P K J; Soeters, Peter B; Boirie, Yves; Deutz, Nicolaas E P

    2011-02-01

    Dietary protein intake is known to affect whole body and interorgan protein turnover. We examined if moderate-nitrogen and carbohydrate casein and soy meals have a different effect on skeletal muscle protein and amino acid kinetics in healthy young subjects. Muscle protein and amino acid kinetics were measured in the postabsorptive state and during 4-h enteral intake of isonitrogenous [0.21 g protein/(kg body weight. 4 h)] protein-based test meals, which contained either casein (CAPM; n = 12) or soy protein (SOPM; n = 10) in 2 separate groups. Stable isotope and muscle biopsy techniques were used to study metabolic effects. The net uptake of glutamate, serine, histidine, and lysine across the leg was larger during CAPM than during SOPM intake. Muscle concentrations of glutamate, serine, histidine, glutamine, isoleucine and BCAA changed differently after CAPM and SOPM (P CAPM and SOPM, but differences in their (net) breakdown rates were not significant. Muscle protein synthesis was not different between CAPM and SOPM. Moderate-nitrogen casein and soy protein meals differently alter leg amino acid uptake without a significant difference in influencing acute muscle protein metabolism. Copyright © 2010 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

  12. One-step synthesis of soy protein/graphene nanocomposites and their application in photothermal therapy

    Energy Technology Data Exchange (ETDEWEB)

    Jiang, Xuejiao; Li, Zhao; Yao, Jinrong; Shao, Zhengzhong; Chen, Xin, E-mail: chenx@fudan.edu.cn

    2016-11-01

    Photothermal therapy, due to its security and effectiveness, has recently become a promising cancer treatment after surgery, radiotherapy, chemotherapy, and biological therapy. In this article, soy protein isolate/reduced graphene oxide (SPI/rGO) nanocomposites are prepared via a simple and green process. That is, GO is reduced in situ and stabilized by SPI, an abundant, low-cost, sustainable natural material, and simultaneously forms SPI/rGO nanocomposites. The resulting SPI/rGO nanocomposites disperse in water very well and exhibit good biocompatibility due to the attachment of SPI to the surface of rGO. Such SPI/rGO nanocomposites demonstrate an excellent photothermal capacity and are able to kill HeLa cells efficiently with near-infrared irradiation (808 nm). The results in this work suggest that such a SPI/rGO hybrid material could be a promising candidate for future applications of photothermal therapy. - Highlights: • Soy protein/graphene nanocomposites are prepared via a simple and green process. • Soy protein is used as both the reducing and the stabilizing agent to graphene oxide. • Soy protein/graphene nanocomposites disperse in water well and exhibit good biocompatibility. • The nanocomposites demonstrate excellent photothermal capacity and kill HeLa cells efficiently. • Such nanocomposites can be a promising candidate for photothermal therapy in future application.

  13. Detection of soy proteins in processed foods: Literature overview and new experimental work

    NARCIS (Netherlands)

    Koppelman, S.J.; Lakemond, C.M.M.; Vlooswijk, R.A.A.; Hefle, S.L.

    2004-01-01

    Several tests for the detection of soy proteins in foods have been described in the literature, and some are commercially available. This article gives an overview of these methods and discusses the advantages and disadvantages of each individual method. Based on the conclusions of this inventory,

  14. Effect of soy protein on serum lipid profile and some lipid ...

    African Journals Online (AJOL)

    SERVER

    2007-10-04

    Oct 4, 2007 ... serum collected to determine the baseline level of the test para- meters studied. ... Biuret reaction described by Gornall et al. (1949) ... Change in mean body weights (g) of rats fed soy protein and cholesterol diet. Mean body ...

  15. Comparison of the adhesive performances of soy meal, water washed meal fractions, and protein isolates

    Science.gov (United States)

    Adhesive bonding of wood plays an increasing role in the forest products industry and is a key factor for efficiently utilizing timber and other lignocellulosic resources. In this work, we obtained five soy meal products through commercial sources or in-house preparations. The protein content was 49...

  16. Flax fabric reinforced arylated soy protein composites: A brittle-matrix behaviour

    CSIR Research Space (South Africa)

    Kumar, R

    2012-05-01

    Full Text Available Biocomposites were successfully prepared by the reinforcement of soy protein isolate (SPI) with different weight fractions of woven flax fabric. The flax-fabric-reinforced SPI-based composites were then arylated with 2,2-diphenyl-2-hydroxyethanoic...

  17. Soy Protein and Coronary Heart Disease: Knowledge, Attitudes, and Practices of College Students

    Science.gov (United States)

    Herring, Theresa A.; Bakhiet, Raga M.

    2007-01-01

    This study assessed how knowledge of soy protein and its relationship to heart disease influences the attitudes and practices of college students. Results showed that family members, schools, and newspapers were the primary sources of students' nutritional information. One fourth of the participating students answered at least four nutrition…

  18. Effect of textured soy protein and tomato pulp on chemical, physical ...

    African Journals Online (AJOL)

    Yomi

    2012-03-27

    Mar 27, 2012 ... chemical, physical and sensory properties of ground chicken döner kebab ... foods with health-enhancing activity. Soy proteins ... vascular disease, cancer and osteoporosis (Anderson et al., 1995). Thus ... antioxidant content is associated with a reduced risk of lung and other .... Ease of fracture. Juiciness.

  19. The Significance of Soy Protein and Soy Bioactive Compounds in the Prophylaxis and Treatment of Osteoporosis

    OpenAIRE

    Bawa, Sa'eed

    2010-01-01

    Osteoporosis is defined as a progressive systemic skeletal disease characterized by low bone mass and microarchitectural deterioration of bone tissue, with a consequent increase in bone fragility and susceptibility to fracture. Although bone mass and quality is mainly determined genetically, many other factors, including lifestyle and nutrition also have an impact on bone health. It has been suggested that dietary protein intake may be a risk factor for osteoporosis, and high-protein diets ar...

  20. Microstructure and in vitro cellular response to novel soy protein-based porous structures for tissue regeneration applications.

    Science.gov (United States)

    Olami, Hilla; Zilberman, Meital

    2016-02-01

    Interest in the development of new bioresorbable structures for various tissue engineering applications is on the rise. In the current study, we developed and studied novel soy protein-based porous blends as potential new scaffolds for such applications. Soy protein has several advantages over the various types of natural proteins employed for biomedical applications due to its low price, non-animal origin and relatively long storage time and stability. In the present study, blends of soy protein with other polymers (gelatin, pectin and alginate) were added and chemically cross-linked using the cross-linking agents carbodiimide or glyoxal, and the porous structure was obtained through lyophilization. The resulting blend porous structures were characterized using environmental scanning microscopy, and the cytotoxicity of these scaffolds was examined in vitro. The biocompatibility of the scaffolds was also evaluated in vitro by seeding and culturing human fibroblasts on these scaffolds. Cell growth morphology and adhesion were examined histologically. The results show that these blends can be assembled into porous three-dimensional structures by combining chemical cross-linking with freeze-drying. The achieved blend structures combine suitable porosity with a large pore size (100-300 µm). The pore structure in the soy-alginate scaffolds possesses adequate interconnectivity compared to that of the soy-gelatin scaffolds. However, porous structure was not observed for the soy-pectin blend, which presented a different structure with significantly lower porosities than all other groups. The in vitro evaluation of these porous soy blends demonstrated that soy-alginate blends are advantageous over soy-gelatin blends and exhibited adequate cytocompatibility along with better cell infiltration and stability. These soy protein scaffolds may be potentially useful as a cellular/acellular platform for skin regeneration applications. © The Author(s) 2015.

  1. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.

    Science.gov (United States)

    Erben, Melina; Osella, Carlos A

    2017-07-01

    The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

  2. Chronic dietary supplementation with soy protein improves muscle function in rats.

    Directory of Open Access Journals (Sweden)

    Ramzi J Khairallah

    Full Text Available Athletes as well as elderly or hospitalized patients use dietary protein supplementation to maintain or grow skeletal muscle. It is recognized that high quality protein is needed for muscle accretion, and can be obtained from both animal and plant-based sources. There is interest to understand whether these sources differ in their ability to maintain or stimulate muscle growth and function. In this study, baseline muscle performance was assessed in 50 adult Sprague-Dawley rats after which they were assigned to one of five semi-purified "Western" diets (n = 10/group differing only in protein source, namely 19 kcal% protein from either milk protein isolate (MPI, whey protein isolate (WPI, soy protein isolate (SPI, soy protein concentrate (SPC or enzyme-treated soy protein (SPE. The diets were fed for 8 weeks at which point muscle performance testing was repeated and tissues were collected for analysis. There was no significant difference in food consumption or body weights over time between the diet groups nor were there differences in terminal organ and muscle weights or in serum lipids, creatinine or myostatin. Compared with MPI-fed rats, rats fed WPI and SPC displayed a greater maximum rate of contraction using the in vivo measure of muscle performance (p<0.05 with increases ranging from 13.3-27.5% and 22.8-29.5%, respectively at 60, 80, 100 and 150 Hz. When the maximum force was normalized to body weight, SPC-fed rats displayed increased force compared to MPI (p<0.05, whereas when normalized to gastrocnemius weight, WPI-fed rats displayed increased force compared to MPI (p<0.05. There was no difference between groups using in situ muscle performance. In conclusion, soy protein consumption, in high-fat diet, resulted in muscle function comparable to whey protein and improved compared to milk protein. The benefits seen with soy or whey protein were independent of changes in muscle mass or fiber cross-sectional area.

  3. Analysis of extracellular proteins of Aspergillus oryzae grown on soy sauce koji.

    Science.gov (United States)

    Liang, Yanchang; Pan, Li; Lin, Ying

    2009-01-01

    Aspergillus oryzae AS 3.951 is widely used in Chinese soy sauce manufacture, but little is known about the profiles of the extracellular proteins from the culture of soybean koji. In this study, we carried out MALDI-TOF/TOF MS analysis of extracellular proteins during koji culture. Besides well-known proteins (TAA and Oryzin), a variety of aminopeptidase and proteases were identical at the proteome level. This suggests that A. oryzae AS 3.951 has a powerful capacity to digest soybean protein.

  4. Bitter taste masking of enzyme-treated soy protein in water and bread.

    Science.gov (United States)

    Bertelsen, Anne S; Laursen, Anne; Knudsen, Tine A; Møller, Stine; Kidmose, Ulla

    2018-08-01

    Bioactive protein hydrolysates are often very bitter. To overcome this challenge, xylitol, sucrose, α-cyclodextrin, maltodextrin and combinations of these were tested systematically as bitter-masking agents of an enzyme-treated soy protein in an aqueous model and in a bread model. Sensory descriptive analysis was used to reveal the bitter-masking effect of the taste-masking blends on the enzyme-treated soy protein. In water, xylitol, sucrose and maltodextrin reduced bitterness significantly, whereas α-cyclodextrin did not. No significant difference was observed in bitterness reduction between xylitol and sucrose. Both reduced bitterness significantly more than maltodextrin. No interactions between the taste-masking agents affecting bitterness reduction were found. Clearer bitter-masking effects were seen in the aqueous model compared with the bread model. The bitter-masking effects of α-cyclodextrin and maltodextrin were similar between water and bread. The effect of xylitol and sucrose on bitterness suppression varied between the systems. In water, bitterness was negatively correlated with sweetness. In bread, bitterness was negatively correlated with freshness, and maltodextrin significantly reduced bitterness of the enzyme-treated soy protein and increased freshness. Bitter-masking effects were generally more discernible in the aqueous model compared with the bread model. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  5. Mechanical Properties and Biodegradability of the Kenaf/Soy Protein Isolate-PVA Biocomposites

    OpenAIRE

    Won, Jong Sung; Lee, Ji Eun; Jin, Da Young; Lee, Seung Goo

    2015-01-01

    The effective utilization of original natural fibers as indispensable components in natural resins for developing novel, low-cost, eco-friendly biocomposites is one of the most rapidly emerging fields of research in fiber-reinforced composite. The objective of this study is to investigate the interfacial adhesion properties, water absorption, biodegradation properties, and mechanical properties of the kenaf/soy protein isolate- (SPI-) PVA composite. Experimental results showed that 20 wt% pol...

  6. PREPARATION AND CHARACTERIZATION OF SOY PROTEIN ISOLATE(SPI)/MONTMORILLONITE(MMT) BIONANOCOMPOSITES

    Institute of Scientific and Technical Information of China (English)

    傅强

    2009-01-01

    The bionanocomposites of soy protein isolate(SPI)/montmorillonite(MMT) have been prepared successfully via simple melt mixing,in which MMT was used as nanofiller and glycerol was used as plasticizer.Their structures and properties were characterized with X-ray diffraction(XRD),differential scanning calorimetry(DSC),scanning electron microscopy(SEM),thermogravimetric analysis and tensile testing.XRD、TEM and SEM results indicated that the MMT layers could be easily intercalated by the SPI matrix even by si...

  7. Comparative nutritional value of Jatropha curcas protein isolate and soy protein isolate in common carp.

    Science.gov (United States)

    Nepal, Sunil; Kumar, Vikas; Makkar, Harinder P S; Stadtlander, Timo; Romano, Nicholas; Becker, Klaus

    2018-02-01

    Jatropha seed cake (JSC) is an excellent source of protein but does contain some antinutritional factors (ANF) that can act as toxins and thus negatively affect the growth and health status of fish. While this can limit the use of JSC, detoxified Jatropha protein isolate (DJPI) may be a better option. An 8-week study was performed to evaluate dietary DJPI to common carp Cyprinus carpio. Five iso-nitrogenous diets (crude protein of 38%) were formulated that consisted of a C ontrol (fish meal (FM) based protein), J 50 or J 75 (50 and 75% of FM protein replaced by DJPI), and S 50 or S 75 (50 and 75% of FM protein replaced by soy protein isolate, SPI) and fed to triplicate groups of 75 carp fingerlings (75; av. wt. ± SD; 11.4 ± 0.25 g). The growth, feeding efficiencies, digestibility, plasma biochemistry, and intestinal enzymes were measured. Results showed that growth performance of fish fed the S 75 - or DJPI-based diets were not significantly different from those fed the C ontrol diet, while carp fed the S 50 had significantly better growth than the J 75 diet. Fish fed the J 75 diet had significantly lower protein and lipid digestibility as well as significantly lower intestinal amylase and protease activities than all other groups. However, all plant protein-based diets led to significantly higher crude protein, crude lipid, and gross energy in the body of common carp compared to the control treatment. Plasma cholesterol and creatinine significantly decreased in the plant protein fed groups, although plasma triglyceride as well as the red blood cells count, hematocrit, albumin, globulin, total plasma protein, and lysozyme activity were higher in plant protein fed groups compared to FM fed group. White blood cells, hemoglobulin concentration, alkaline phosphatase and alanine transaminase activities, and glucose level in blood did not differ significantly among treatments. The results suggest that the DJPI is non-toxic to carp and can be used to replace FM in

  8. No Difference Between the Effects of Supplementing With Soy Protein Versus Animal Protein on Gains in Muscle Mass and Strength in Response to Resistance Exercise.

    Science.gov (United States)

    Messina, Mark; Lynch, Heidi; Dickinson, Jared M; Reed, Katharine E

    2018-05-03

    Much attention has been given to determining the influence of total protein intake and protein source on gains in lean body mass (LBM) and strength in response to resistance exercise training (RET). Acute studies indicate that whey protein, likely related to its higher leucine content, stimulates muscle protein synthesis (MPS) to a greater extent than proteins such as soy and casein. Less clear is the extent to which the type of protein supplemented impacts strength and LBM in longer term studies (≥6 weeks). Therefore, a meta-analysis was conducted to compare the effect of supplementation with soy protein to animal protein supplementation on strength and LBM in response to RET. Nine studies involving 266 participants suitable for inclusion in the meta-analysis were identified. Five studies compared whey with soy protein and four compared soy protein with other proteins (beef, milk or dairy protein). Meta-analysis showed that supplementing RET with whey or soy protein resulted in significant increases in strength but found no difference between groups (bench press Chi 2 = 0.02, p=0.90; squat Chi 2 =0.22, p =0.64). There was no significant effect of whey or soy alone (n=5) on LBM change, and no differences between groups (Chi 2 =0.00, p=0.96). Strength and LBM both increased significantly in the 'other protein' and the soy groups (n=9), but there were no between group differences (bench Chi 2 =0.02, p=0.88; squat Chi 2 =0.78, p=0.38 and LBM Chi 2 =0.06, p=0.80). The results of this meta-analysis indicate that soy protein supplementation produces similar gains in strength and LBM in response to RET as whey protein.

  9. Resistance training with soy vs whey protein supplements in hyperlipidemic males

    Directory of Open Access Journals (Sweden)

    Leddy John J

    2009-03-01

    Full Text Available Abstract Background Most individuals at risk for developing cardiovascular disease (CVD can reduce risk factors through diet and exercise before resorting to drug treatment. The effect of a combination of resistance training with vegetable-based (soy versus animal-based (whey protein supplementation on CVD risk reduction has received little study. The study's purpose was to examine the effects of 12 weeks of resistance exercise training with soy versus whey protein supplementation on strength gains, body composition and serum lipid changes in overweight, hyperlipidemic men. Methods Twenty-eight overweight, male subjects (BMI 25–30 with serum cholesterol >200 mg/dl were randomly divided into 3 groups (placebo (n = 9, and soy (n = 9 or whey (n = 10 supplementation and participated in supervised resistance training for 12 weeks. Supplements were provided in a double blind fashion. Results All 3 groups had significant gains in strength, averaging 47% in all major muscle groups and significant increases in fat free mass (2.6%, with no difference among groups. Percent body fat and waist-to-hip ratio decreased significantly in all 3 groups an average of 8% and 2%, respectively, with no difference among groups. Total serum cholesterol decreased significantly, again with no difference among groups. Conclusion Participation in a 12 week resistance exercise training program significantly increased strength and improved both body composition and serum cholesterol in overweight, hypercholesterolemic men with no added benefit from protein supplementation.

  10. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.

    Science.gov (United States)

    Pătraşcu, Livia; Banu, Iuliana; Vasilean, Ina; Aprodu, Iuliana

    2017-03-01

    The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins. The highest thermal stability was observed in case of soy protein samples. Frequency sweep tests indicated significant improvements of the rheological properties of rice flour supplemented with 15% gluten or soy proteins. The thermo-mechanical tests showed that, due to the high fat contents and low level of free water, the dough samples containing powdered eggs exhibited the highest stability. Addition of gluten resulted in a significant decrease of the dough development time, whereas samples with powdered eggs and soy proteins were more difficult to hydrate. The incorporation of proteins into the rice flour-based dough formulations significantly affected starch behavior by decreasing the peak consistency values. Concerning the quality of the rice flour-based breads, soy protein addition resulted in lighter crumb color and increased texture attributes, samples with gluten had better resilience and adhesiveness, whereas breads with egg protein were less brittle.

  11. Modulating the aggregation behaviour to restore the mechanical response of acid induced mixed gels of sodium caseinate and soy proteins

    NARCIS (Netherlands)

    Martin, Anneke H.; Los Reyes Jiménez, De Marta L.; Pouvreau, Laurice

    2016-01-01

    Partial replacement of milk proteins with plant proteins is a challenge due to the reported negative effect on physical and sensory properties. Understanding of how the mechanical properties of acidified milk gels can be restored when 30% casein is replaced with soy proteins is therefore

  12. Modulating the aggregation behaviour to restore the mechanical response of acid induced mixed gels of sodium caseinate and soy proteins

    NARCIS (Netherlands)

    Martin, A.H.; Reyes Jiménez, M. L. de los; Pouvreau, L.

    2016-01-01

    Partial replacement of milk proteins with plant proteins is a challenge due to the reported negative effect on physical and sensory properties. Understanding of how the mechanical properties of acidified milk gels can be restored when 30% casein is replaced with soy proteins is therefore explored.

  13. Lipoxygenase independent hexanal formation in isolated soy proteins induced by reducing agents.

    Science.gov (United States)

    Lei, Q; Boatright, W L

    2008-08-01

    Compared to corresponding controls, 6.5 mM dithiothreitol (DTT) elevated headspace hexanal level over aqueous slurries of both commercial isolated soy proteins (ISP) and laboratory ISP prepared with 80 degrees C treatment. Further analysis revealed that lipoxygenase (LOX) activity was not detected from these ISP, indicating that LOX is not involved in the observed hexanal increase. Levels of the induced headspace hexanal over the ISP aqueous slurries were proportional to the amount of DTT added in the range of 0 to 65 mM. Subsequent systematic investigations with model systems revealed that iron was required for the reducing agent-induced hexanal formation from linoleic acid. Erythorbate, another reducing agent, can also induce hexanal formation in both ISP and model systems. As a comparison, the LOX activity and hexanal synthesis in defatted soy flour were examined. The corresponding results showed that defatted soy flour maintained high LOX activities and that hexanal synthesis in such sample was significantly inhibited by high concentration DTT (above 130 mM). Data from the current investigation demonstrate the existence of LOX independent hexanal formation induced by reducing agents in ISP and the potential requirement of iron as a catalyst.

  14. Effects of dietary casein and soy protein on metabolism of radiolabelled low density apolipoprotein B in rabbits

    International Nuclear Information System (INIS)

    Samman, S.; Khosla, P.; Carroll, K.K.

    1989-01-01

    Rabbits fed semipurified diets containing casein have elevated plasma cholesterol levels compared to those fed soy protein. As part of continuing studies on the mechanism of casein-induced hypercholesterolemia, two groups of six rabbits were fed these diets for 14 to 16 weeks. Animals fed the casein diet were found to have significantly higher plasma concentrations of protein, cholesterol, triacylglycerol, phospholipid and apolipoprotein B (apo B) associated with low density lipoprotein (LDL) than those fed the soy protein diet. Kinetic studies showed that the fractional catabolic rate of LDL-apo B was significantly lower in animals fed casein than in those fed soy protein regardless of whether the tracer LDL was obtained from donors fed casein or soy protein. The production rate of LDL-apo B was higher in casein-fed animals but this was not statistically significant. These results show that the efficiency of removal of LDL is significantly reduced in animals fed casein compared to those fed soy protein, and that the source of LDL did not affect the efficiency of its subsequent removal. The accumulation of LDL in casein-fed animals is consistent with down-regulation of the LDL receptor

  15. The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein

    Directory of Open Access Journals (Sweden)

    Liyan Chen

    2015-01-01

    Full Text Available The usage of soy protein for young monogastric animals is restricted due to potential allergens and high molecular weight. The investigation of fungi fermentation effect on soy protein has been interrupted by substrate sterilization. Virginiamycin at 0.05% was added together with Aspergillus oryzae for solid state fermentation (SSF in unsterilized soy meal (SM. When compared to A. oryzae SSF alone, virginiamycin did not cause the interference of fungal fermentation but elucidated the protein degradation. SDS-PAGE results showed that both α and α′ subunits of β-conglycinin were degraded significantly. In addition, western blot results showed that the immunoreactive signals of soy protein were considerably reduced in virginiamycin-added fermentation with unsterilized SM. Furthermore, fungal fermentation increased total protein and essential amino acid contents, suggesting the value enhancement of SM products. Taken together, this study demonstrated for the first time that virginiamycin could help investigate fermentation effect on heat-sensitive soy protein. Fermented SM has several potential applications in feed industry.

  16. Myofibrillar protein synthesis following ingestion of soy protein isolate at rest and after resistance exercise in elderly men

    Directory of Open Access Journals (Sweden)

    Yang Yifan

    2012-06-01

    Full Text Available Abstract Background Increased amino acid availability stimulates muscle protein synthesis, however, aged muscle appears less responsive to the anabolic effects of amino acids when compared to the young. We aimed to compare changes in myofibrillar protein synthesis (MPS in elderly men at rest and after resistance exercise following ingestion of different doses of soy protein and compare the responses to those we previously observed with ingestion of whey protein isolate. Methods Thirty elderly men (age 71 ± 5 y completed a bout of unilateral knee-extensor resistance exercise prior to ingesting no protein (0 g, or either 20 g or 40 g of soy protein isolate (0, S20, and S40 respectively. We compared these responses to previous responses from similar aged men who had ingested 20 g and 40 g of whey protein isolate (W20 and W40. A primed constant infusion of L-[1-13 C]leucine and L-[ring-13 C6]phenylalanine and skeletal muscle biopsies were used to measure whole-body leucine oxidation and MPS over 4 h post-protein consumption in both exercised and non-exercised legs. Results Whole-body leucine oxidation increased with protein ingestion and was significantly greater for S20 vs. W20 (P = 0.003. Rates of MPS for S20 were less than W20 (P = 0.02 and not different from 0 g (P = 0.41 in both exercised and non-exercised leg muscles. For S40, MPS was also reduced compared with W40 under both rested and post-exercise conditions (both P P = 0.04. Conclusions The relationship between protein intake and MPS is both dose and protein source-dependent, with isolated soy showing a reduced ability, as compared to isolated whey protein, to stimulate MPS under both rested and post-exercise conditions. These differences may relate to the lower postprandial leucinemia and greater rates of amino acid oxidation following ingestion of soy versus whey protein.

  17. Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour.

    Science.gov (United States)

    Gahlawat, P; Sehgal, S

    1998-01-01

    A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products.

  18. Effect of the molecular weight of a neutral polysaccharide on soy protein gelation.

    Science.gov (United States)

    Monteiro, Sónia R; Lopes-da-Silva, José A

    2017-12-01

    The effects of galactomannans with different molecular weights on the heat-induced gelation characteristics of soybean protein were investigated using dynamic small-strain rheometry, under conditions where the proteins carry a net negative charge (pH7). Microstructure of the resulting gels was investigated by confocal laser scanning microscopy. Phase-separated systems were obtained with different morphologies and degree of phase separation, depending on both biopolymer concentrations and polysaccharide molecular weight. In general, a gelling enhancing effect on soy proteins was verified, despite extensive phase-separation processes observed at the higher polysaccharide molecular weight. This effect was demonstrated by an increase of the gelation rate, a decrease in the temperature at the onset of gelation, and an increase of gel stiffness and elastic character, with the length of polysaccharide chains. Overall, the results obtained established that the judicious selection of the galactomannan molecular weight may be used to modify the structure and gelation properties of soy proteins, originating a diversity of rheological characteristics and microstructures that will impact on the design of novel food formulations. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Soy Protein Isolate-Phosphatidylcholine Nanoemulsions Prepared Using High-Pressure Homogenization.

    Science.gov (United States)

    Li, Yang; Wu, Chang-Ling; Liu, Jun; Zhu, Ying; Zhang, Xiao-Yuan; Jiang, Lian-Zhou; Qi, Bao-Kun; Zhang, Xiao-Nan; Wang, Zhong-Jiang; Teng, Fei

    2018-05-07

    The nanoemulsions of soy protein isolate-phosphatidylcholine (SPI-PC) with different emulsion conditions were studied. Homogenization pressure and homogenization cycle times were varied, along with SPI and PC concentration. Evaluations included turbidity, particle size, ζ-potential, particle distribution index, and turbiscan stability index (TSI). The nanoemulsions had the best stability when SPI was at 1.5%, PC was at 0.22%, the homogenization pressure was 100 MPa and homogenization was performed 4 times. The average particle size of the SPI-PC nanoemulsions was 217 nm, the TSI was 3.02 and the emulsification yield was 93.4% of nanoemulsions.

  20. Effect of Fruit Lemon Juice Addition to The Content of Protein, Fat, Lactose and Probiotic on Soy Yogurt

    Science.gov (United States)

    Supriyanti, F. M. T.; Zackiyah; Azizah, N.

    2017-02-01

    This research aimed to determine the effect of lemon juice to the content of protein, fat, lactose and probiotics, in beverages soy yogurt. Soy yogurt which produced was a multifunction yogurt drink high levels of antioxidants, contains probiotics and can be used by people with lactose intolerance. The research method includes the production of fortified soy yogurt with lemon juice, were made with the ratio between the lemon juice and soy yogurt were 0:10 (L0); 1:9 (L1); 2:8 (L2); and 3:7 (L3). Analysis of the results include the content of protein by Kjeldahl method, the content of fat by Soxhletasi method, lactose test by Luff Schoorls method and content of probiotics with total plate count enumeration techniques. The results showed fortified yogurt had a protein content greater than before fortification (L3 > L2 > L1 > L0); The fat content L0 > L1 > L2 > L3. Fortified yogurt lactose content is smaller than before fortification (L0 > L1 > L2 > L3). The content of probiotic yogurt fortified L1 > L3 > L2. From this research can be concluded that the yoghurt fortified (L3) is the best, with the highest protein content, low fat, low lactose than L1 and L2, and had probiotics content. It is advised to conduct further research on the expired time of fortified soy yogurt products

  1. Comparison of new immunofluorescence method for detection of soy protein in meat products with immunohistochemical, histochemical, and ELISA methods

    Directory of Open Access Journals (Sweden)

    Michaela Petrášová

    2014-01-01

    Full Text Available Soy proteins are commonly used in the food industry thanks to their technological properties. However, soy is, along with cow’s milk, eggs, wheat, peanuts, tree nuts, fish, crustaceans, and molluscs, responsible for around 90% of food allergies, and is also one of the foodstuffs that can cause anaphylaxis. The aim of this work was to compare the immunofluorescence method for the detection of soy protein in meat products purchased from the retail market with other microscopic methods (immunohistochemical and histochemical, with the ELISA reference method and with the confirmatory results. Within the research, 127 meat products purchased in the retail network were examined using the immunofluorescence method used for the detection of soy protein. The method was compared to Enzyme-Linked ImmunoSorbent Assay (ELISA, immunohistochemical, and histochemical methods. According to McNemar’s test, non-compliance between the immunofluorescence method and immunohistochemical method was low. In addition, a significant difference between the fluorescence method and ELISA (P P < 0.01 was found. The immunofluorescence method was also compared with confirmatory results. According to McNemar’s test, non-compliance between the immunofluorescence method and confirmatory results was low. The results showed the possibilities of this new method to detect the content of soy protein in meat products.

  2. Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts.

    Science.gov (United States)

    Arancibia, Carla; Bayarri, Sara; Costell, Elvira

    2015-10-01

    Due to the rheological and structural basis of texture perceived in semisolid foods, the aim of this work was to study the effects of two thickening agents, on rheology and microstructure of soy protein desserts. As rheological parameter values may not be enough to explain the possible perceived texture differences, the effect of composition on two instrumental indexes of oral consistency (apparent viscosity at 50 s(-1) and complex dynamic viscosity at 8 Hz) was also studied. Samples were prepared at two soy protein isolate (SPI) concentrations (6 and 8 % w/w), each with four modified starch concentrations (2, 2.5, 3 and 3.5 % w/w) or four Carboxymethyl cellulose (CMC) concentrations (0.3, 0.5, 0.7 and 0.9 % w/w). Two more samples without added thickener were prepared as control samples. The flow curves of all systems showed a typical shear-thinning behaviour and observable hysteresis loops. Control sample flow fitted well with the Ostwald-de Waele model and the flow of samples with thickener to the Herschel-Bulkley model. Viscoelastic properties of samples ranged from fluid-like to weak gel, depending on thickener and SPI concentrations. Starch-based samples exhibited a globular structure with SPI aggregates distributed among starch granules. In CMC-based samples, a coarse stranded structure with SPI aggregates partially embedded was observed. Variation of the two thickness index values with composition showed a similar trend with good correlation between them (R(2) = 0.92). Soy desserts with different composition but with similar rheological behaviour or instrumental thickness index values can be obtained.

  3. Effects of Soy-Germ Protein on Catalase Activity of Plasma and Erythocyte of Metabolic Syndrome Women

    Directory of Open Access Journals (Sweden)

    HERY WINARSI

    2015-01-01

    Full Text Available Oxidative stress always accompany patients with metabolic syndrome (MS. Several researchers reported that soy-protein is able to decrease oxidative stress level. However, there is no report so far about soy-germ protein in relation to its potential to the decrease oxidative stress level of MS patients. The aim of this study was to explore the potential of soy-germ protein on activity of catalase enzyme in blood's plasma as well as erythrocytes of MS patients. Double-blind randomized clinical trial was used as an experimental study. Thirty respondents were included in this study with MS, normal level blood sugar, low-HDL cholesterol but high in triglyceride, 40-65 years old, Body Mass Index > 25 kg/m2, live in Purwokerto and agreed to sign the informed consent. They were randomly grouped into 3 different groups, 10 each: Group I, was given special milk that contains soy-germ protein and Zn; Group II, soy-germ protein, while Group III was placebo; for two consecutive months. Data were taken from blood samples in 3 different periods i.e. 0, 1, and 2 months after treatment. Two months after treatment, there was an increase from 5.36 to 20.17 IU/mg (P = 0.028 in activity of catalase enzyme in blood's plasma respondents who consumed milk containing soy-germ protein with or without Zn. A similar trend of catalase activity, but at a lower level, was also noticed in erythrocyte; which increased from 88.31 to 201.11 IU/mg (P = 0.013. The increase in activity of catalase enzyme in blood's plasma was 2.2 times higher than that in erythrocytes.

  4. Evaluation of Enzymatically Modified Soy Protein Isolate Film Forming Solution and Film at Different Manufacturing Conditions.

    Science.gov (United States)

    Mohammad Zadeh, Elham; O'Keefe, Sean F; Kim, Young-Teck; Cho, Jin-Hun

    2018-04-01

    The effects of transglutaminase on soy protein isolate (SPI) film forming solution and films were investigated by rheological behavior and physicochemical properties based on different manufacturing conditions (enzyme treatments, enzyme incubation times, and protein denaturation temperatures). Enzymatic crosslinking reaction and changes in molecular weight distribution were confirmed by viscosity measurement and SDS-PAGE, respectively, compared to 2 controls: the nonenzyme treated and the deactivated enzyme treated. Films treated with both the enzyme and the deactivated enzyme showed significant increase in tensile strength (TS), percent elongation (%E), and initial contact angle of films compared to the nonenzyme control film due to the bulk stabilizers in the commercial enzyme. Water absorption property, protein solubility, Fourier transform infrared (FTIR) and X-ray diffraction (XRD) spectroscopy revealed that enzyme treated SPI film matrix in the molecular structure level, resulted in the changes in physicochemical properties. Based on our observation, the enzymatic treatment at appropriate conditions is a practical and feasible way to control the physical properties of protein based biopolymeric film for many different scientific and industrial areas. Enzymes can make bridges selectively among different amino acids in the structure of protein matrix. Therefore, protein network is changed after enzyme treatment. The behavior of biopolymeric materials is dependent on the network structure to be suitable in different applications such as bioplastics applied in food and pharmaceutical products. In the current research, transglutaminase, as an enzyme, applied in soy protein matrix in different types of forms, activated and deactivated, and different preparation conditions to investigate its effects on different properties of the new bioplastic film. © 2018 Institute of Food Technologists®.

  5. Effects of soy protein containing isoflavones in patients with chronic kidney disease: A systematic review and meta-analysis.

    Science.gov (United States)

    Jing, Zhou; Wei-Jie, Yuan

    2016-02-01

    Recent studies have demonstrated mixed results on the effects of soy intake in patients with CKD, and this have not been systematically analyzed. We conducted this meta-analysis to identify and evaluate the effects of soy protein intake in patients with CKD. A comprehensive search of Medline, Embase and the Cochrane Database of Systematic Reviews was performed in December 2013 and updated in April 2014 for any new trials. Randomized trials designed to evaluate the effects of dietary soy in patients with CKD were collected. Weighted mean effect sizes were calculated for net changes using random-effect or fixed-effect model. All statistical analysis were calculated by RevMan software 5.2 available free from the Cochrane Collaboration. 12 studies (280 participants) were included. And we found that dietary soy was associated with significant decrease of serum creatinine, serum phosphorus, CRP (C reactive protein)and proteinuria in the predialysis subgroup. The mean difference was -0.05 mg/dL (95% CI: -0.10, -0.00 mg/dL; P = 0.04) for serum creatinine, -0.13 mg/dL (95% CI: -0.26, -0.01 mg/dL; P = 0.04) for serum phosphorus, -0.98 mg/L (95% CI: -1.25, -0.71 mg/L; P protein containing isoflavones intake significantly decreased serum creatinine, serum phosphorus, CRP and proteinura in predialysis patients, while no significant change was found in creatinine clearance and glomerular filtration rate. We also found that soy protein intake could maintain the nutritional status in dialysis patients, though no significant change in CRP, BUN, and serum phosphorus was detected. Future large, long-term RCTs are still needed to clarify the effects of soy protein intake in patients with CKD. Copyright © 2015 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

  6. Xylo-Oligosaccharides and Inulin Affect Genotoxicity and Bacterial Populations Differently in a Human Colonic Simulator Challenged with Soy Protein

    Science.gov (United States)

    Christophersen, Claus T.; Petersen, Anne; Licht, Tine R.; Conlon, Michael A.

    2013-01-01

    High dietary intakes of some protein sources, including soy protein, can increase colonic DNA damage in animals, whereas some carbohydrates attenuate this. We investigated whether inulin and xylo-oligosaccharides (XOS) could be protective against DNA strand breaks by adding them to a human colonic simulator consisting of a proximal vessel (PV) (pH 5.5) and a distal vessel (DV) (pH 6.8) inoculated with human faeces and media containing soy protein. Genotoxicity of the liquid phase and microbial population changes in the vessels were measured. Soy protein (3%) was fermented with 1% low amylose cornstarch for 10 day followed by soy protein with 1% XOS or 1% inulin for 10 day. Inulin did not alter genotoxicity but XOS significantly reduced PV genotoxicity and increased DV genotoxicity. Inulin and XOS significantly increased butyrate concentration in the DV but not PV. Numbers of the key butyrate-producing bacterium Faecalibacterium prausnitzii were significantly increased in the PV and DV by inulin but significantly decreased by XOS in both vessels. Other bacteria examined were also significantly impacted by the carbohydrate treatments or by the vessel (i.e., pH). There was a significant overall inverse correlation between levels of damage induced by the ferments and levels of sulphate-reducing bacteria, Bacteroides fragilis, and acetate. In conclusion, dietary XOS can potentially modulate the genotoxicity of the colonic environment and specific bacterial groups and short chain fatty acids may mediate this. PMID:24064573

  7. Determination of soy proteins in food samples by dispersive solid-phase immunoextraction and dynamic long-wavelength fluorometry

    International Nuclear Information System (INIS)

    Molina-Delgado, María Ángeles; Aguilar-Caballos, María Paz; Gomez-Hens, Agustina

    2013-01-01

    We report on a method for the determination of soy proteins in food samples via dispersive solid-phase immunoextraction using gold-coated magnetic nanoparticles (NPs) as a support. Soy proteins were first extracted using anti-soy protein antibodies immobilized on the NPs, and then quantified by measuring the increase in fluorescence of the long-wavelength fluorophore cresyl violet in the presence of the anionic surfactant sodium dodecyl sulfate at neutral pH in a flow system. The method involves the use of two standard or sample aliquots. The fluorescence intensity of one aliquot is directly measured whereas that of the other aliquot is measured after immunoextraction. The difference between the peak heights of both aliquots serves as the analytical information that is directly proportional to the protein concentration. The limit of detection is 0.35 mg L −1 , the linear range is from 1 to 15 mg L −1 , and the relative standard deviation is < 5 %. Proteins such as bovine serum albumin and globulins do not interfere at the same concentration level. The method was applied to the analysis of soy-based beverages and gave recoveries in the range between 80.0 and 107.3 %. (author)

  8. Effects of non-soy legume consumption on C-reactive protein: a systematic review and meta-analysis.

    Science.gov (United States)

    Salehi-Abargouei, Amin; Saraf-Bank, Sahar; Bellissimo, Nick; Azadbakht, Leila

    2015-05-01

    Because of conflicting results of presented studies, the aim of this systematic review and meta-analysis of randomized clinical trials (RCTs) was to examine the effect of non-soy legume intake on inflammatory markers and C-reactive protein (CRP). We searched Pubmed, ISI Web of Knowledge, SCOPUS, and Google Scholar for relevant studies up to July 2013, using medical subject headings [MeSH] and other related keywords. Nine RCTs were systematically reviewed to examine the effect of non-soy legume consumption on inflammatory markers. Eight studies involving 464 participants were included in the meta-analysis. The results of the meta-analysis showed that non-soy legume consumption had a trend toward a significant effect on decreasing CRP and high-sensitivity (hs)-CRP concentrations (mean difference (MD) = -0.21; 95% confidence interval [CI], -0.44 to 0.02; P = 0.068). There was no overall effect of non-soy legume consumption on CRP or hs-CRP levels in either the parallel or crossover study designs. Our subgroup analysis of CRP type and study design, showed that non-soy legume intake had a significant effect on CRP levels in parallel studies (MD = -1.01; 95% CI, -1.78 to -0.23; P = 0.011) and a significant effect on hs-CRP levels (MD = -0.53; 95% CI, -0.95 to -0.11; P = 0.014) and in the crossover sub group (MD = -0.68; 95% CI, -1.28 to -0.08; P = 0.026). This review of RCTs showed that non-soy legume consumption may contribute to reductions in CRP and hs-CRP concentrations. However, further controlled clinical trials are needed to investigate the effect of non-soy legume intake on other inflammatory markers. Copyright © 2015 Elsevier Inc. All rights reserved.

  9. Whole Soy Flour Incorporated into a Muffin and Consumed at 2 Doses of Soy Protein Does Not Lower LDL Cholesterol in a Randomized, Double-Blind Controlled Trial of Hypercholesterolemic Adults12

    Science.gov (United States)

    Padhi, Emily MT; Blewett, Heather J; Duncan, Alison M; Guzman, Randolph P; Hawke, Aileen; Seetharaman, Koushik; Tsao, Rong; Wolever, Thomas MS; Ramdath, D Dan

    2015-01-01

    Background: Soy protein may reduce coronary heart disease (CHD) risk by lowering LDL cholesterol, but few studies have assessed whether whole soy flour displays a similar effect. Objective: The aim of this study was to assess the dose effect of whole soy flour incorporated into muffins on plasma LDL cholesterol in hypercholesterolemic adults. Methods: Adults aged 30–70 y (n = 243) with elevated LDL cholesterol (≥3.0 and ≤5.0 mmol/L) were stratified by LDL cholesterol and randomly assigned to consume 2 soy muffins containing 25 g soy protein [high-dose soy (HDS)], 1 soy and 1 wheat muffin containing 12.5 g soy protein and 12.5 g whey protein [low-dose soy (LDS)], or 2 wheat muffins containing 25 g whey protein (control) daily for 6 wk while consuming a self-selected diet. Fasting blood samples were collected at weeks 0, 3, and 6 for analysis of plasma lipids [total, LDL, and HDL cholesterol and triglycerides (TGs)], glucose, insulin, C-reactive protein (CRP), and isoflavones. Blood pressures also were measured. Dietary intake was assessed at weeks 0 and 4 with the use of 3 d food records. Treatment effects were assessed with the use of intention-to-treat analysis with multiple imputation and LDL cholesterol as the primary outcome. Results: In total, 213 (87.6%) participants completed the trial. Participants were primarily Caucasian (83%) and mostly female (63%), with a mean ± SD body mass index (in kg/m2) of 28.0 ± 4.6 and systolic and diastolic blood pressures of 122 ± 16 and 77 ± 11 mm Hg, respectively. Despite a dose-dependent increase in plasma isoflavones (P < 0.001), neither HDS nor LDS had a significant effect on LDL cholesterol compared with control (mean ± SEM changes: control, −0.04 ± 0.05 mmol/L; HDS, 0.01 ± 0.05 mmol/L; and LDS, −0.04 ± 0.06 mmol/L). There were no significant treatment effects on total or HDL cholesterol, TGs, CRP, homeostatic model assessment of insulin resistance, blood pressure, or the Framingham 10-y CHD risk score

  10. Whole Soy Flour Incorporated into a Muffin and Consumed at 2 Doses of Soy Protein Does Not Lower LDL Cholesterol in a Randomized, Double-Blind Controlled Trial of Hypercholesterolemic Adults.

    Science.gov (United States)

    Padhi, Emily Mt; Blewett, Heather J; Duncan, Alison M; Guzman, Randolph P; Hawke, Aileen; Seetharaman, Koushik; Tsao, Rong; Wolever, Thomas Ms; Ramdath, D Dan

    2015-12-01

    Soy protein may reduce coronary heart disease (CHD) risk by lowering LDL cholesterol, but few studies have assessed whether whole soy flour displays a similar effect. The aim of this study was to assess the dose effect of whole soy flour incorporated into muffins on plasma LDL cholesterol in hypercholesterolemic adults. Adults aged 30-70 y (n = 243) with elevated LDL cholesterol (≥3.0 and ≤5.0 mmol/L) were stratified by LDL cholesterol and randomly assigned to consume 2 soy muffins containing 25 g soy protein [high-dose soy (HDS)], 1 soy and 1 wheat muffin containing 12.5 g soy protein and 12.5 g whey protein [low-dose soy (LDS)], or 2 wheat muffins containing 25 g whey protein (control) daily for 6 wk while consuming a self-selected diet. Fasting blood samples were collected at weeks 0, 3, and 6 for analysis of plasma lipids [total, LDL, and HDL cholesterol and triglycerides (TGs)], glucose, insulin, C-reactive protein (CRP), and isoflavones. Blood pressures also were measured. Dietary intake was assessed at weeks 0 and 4 with the use of 3 d food records. Treatment effects were assessed with the use of intention-to-treat analysis with multiple imputation and LDL cholesterol as the primary outcome. In total, 213 (87.6%) participants completed the trial. Participants were primarily Caucasian (83%) and mostly female (63%), with a mean ± SD body mass index (in kg/m2) of 28.0 ± 4.6 and systolic and diastolic blood pressures of 122 ± 16 and 77 ± 11 mm Hg, respectively. Despite a dose-dependent increase in plasma isoflavones (P LDL cholesterol compared with control (mean ± SEM changes: control, -0.04 ± 0.05 mmol/L; HDS, 0.01 ± 0.05 mmol/L; and LDS, -0.04 ± 0.06 mmol/L). There were no significant treatment effects on total or HDL cholesterol, TGs, CRP, homeostatic model assessment of insulin resistance, blood pressure, or the Framingham 10-y CHD risk score. Consuming 12.5 or 25 g protein from defatted soy flour incorporated into muffins does not reduce LDL

  11. Lipoxygenase activity of soybean and protein evaluation of soy milk produced from irradiated grains

    International Nuclear Information System (INIS)

    Barros, Erica A.; Broetto, Fernando; Costa, Vladimir E.

    2011-01-01

    Soybean and its derivative are considered as a functional food because it has high quality protein and are used for the prevention of chronic degenerative diseases. The irradiation technique is used in soybeans to increase shelf life and avoid problems in plant products consumed raw or processed. However, the controversy in the literature that the irradiation dose up 10 kGy food can alter the functional properties and structures of macronutrients. With the prospect of more information on the use of radiation on soybeans, the objective of this study was to determine the activity of lipoxygenase in soybeans and to evaluate possible changes in the protein content of soymilk processed from grain-BRS 213, BRS 258 and Embrapa 48 subjected to dosages of 2.5 , 5.0 and 10.0 kGy of gamma radiation. The soybean cultivars were wrapped in plastic bags and subjected to gamma radiation source 60 Co, Gammacell 220 (Atomic Energy of Canada Ltd.), except the control. The grains irradiated induced reduction of enzyme activity. The results for the protein content of soymilk were similar, appropriate to that required by ANVISA and showed little protein solubility for cultivars BRS-258 and Embrapa48. It was concluded that the technique of irradiation beyond to keep the nutritional value of soy can contribute to the organoleptic quality of soymilk. (author)

  12. Lipoxygenase activity of soybean and protein evaluation of soy milk produced from irradiated grains

    Energy Technology Data Exchange (ETDEWEB)

    Barros, Erica A., E-mail: ericabarros@fca.unesp.br [UNESP - Fazenda Experimental Lageado, Botucatu, SP (Brazil). Fac. de Ciencias Agronomicas; Broetto, Fernando, E-mail: broetto@ibb.unesp.br [UNESP - Universidade Estadual Paulista Julio de Mesquita Filho, Botucatu, SP (Brazil). Inst. de Biociencias. Dept. de Quimica e Bioquimica; Costa, Vladimir E., E-mail: vladimir@ibb.unesp.br [UNESP - Universidade Estadual Paulista Julio de Mesquita Filho, Botucatu, SP (Brazil). Inst. de Biociencias. Dept. de Fisica e Biofisica

    2011-07-01

    Soybean and its derivative are considered as a functional food because it has high quality protein and are used for the prevention of chronic degenerative diseases. The irradiation technique is used in soybeans to increase shelf life and avoid problems in plant products consumed raw or processed. However, the controversy in the literature that the irradiation dose up 10 kGy food can alter the functional properties and structures of macronutrients. With the prospect of more information on the use of radiation on soybeans, the objective of this study was to determine the activity of lipoxygenase in soybeans and to evaluate possible changes in the protein content of soymilk processed from grain-BRS 213, BRS 258 and Embrapa 48 subjected to dosages of 2.5 , 5.0 and 10.0 kGy of gamma radiation. The soybean cultivars were wrapped in plastic bags and subjected to gamma radiation source {sup 60}Co, Gammacell 220 (Atomic Energy of Canada Ltd.), except the control. The grains irradiated induced reduction of enzyme activity. The results for the protein content of soymilk were similar, appropriate to that required by ANVISA and showed little protein solubility for cultivars BRS-258 and Embrapa48. It was concluded that the technique of irradiation beyond to keep the nutritional value of soy can contribute to the organoleptic quality of soymilk. (author)

  13. Effects of casein, whey and soy proteins on volumetric bone density and bone strength in immunocompromised piglets

    DEFF Research Database (Denmark)

    Budek, Alicja Zofia; Bjørnvad, Charlotte; Mølgaard, Christian

    2007-01-01

    Summary:Background and aims: Bone-promoting effect of different proteins in early life, under immunocompromised conditions, is unknown. We investigated effects of milk- and plantderived proteins on bone development in immunocompromised piglets. Methods: Newborn, colostrum-deprived piglets were...... assigned to a formula based on either casein (n=11), whey (n=11) or soy (n=10) as the protein source (each 55 g/L), and equal amounts of fat, carbohydrates, calcium and phosphorus. Results & Conclusion: Despite efforts to sustain immuno-protection (sow serum and antibiotic injections), some piglets became...... sick and were early euthanised. After 6 days, bone density (peripheral quantitative computed tomography), bone mechanical strength (three-point bending test) and serum insulin-like growth factor-I (sIGF-I) (immunoassay) were measured in the surviving piglets (casein n=5, whey n=9, soy n=5)....

  14. Xylo-oligosaccharides and inulin affect genotoxicity and bacterial populations differently in a human colonic simulator challenged with soy protein

    DEFF Research Database (Denmark)

    Christophersen, C. T.; Petersen, Anne; Licht, Tine Rask

    2013-01-01

    High dietary intakes of some protein sources, including soy protein, can increase colonic DNA damage in animals, whereas some carbohydrates attenuate this. We investigated whether inulin and xylo-oligosaccharides (XOS) could be protective against DNA strand breaks by adding them to a human colonic...... cornstarch for 10 day followed by soy protein with 1% XOS or 1% inulin for 10 day. Inulin did not alter genotoxicity but XOS significantly reduced PV genotoxicity and increased DV genotoxicity. Inulin and XOS significantly increased butyrate concentration in the DV but not PV. Numbers of the key butyrate......-producing bacterium Faecalibacterium prausnitzii were significantly increased in the PV and DV by inulin but significantly decreased by XOS in both vessels. Other bacteria examined were also significantly impacted by the carbohydrate treatments or by the vessel (i.e., pH). There was a significant overall inverse...

  15. Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions.

    Science.gov (United States)

    Fernández-Ávila, C; Escriu, R; Trujillo, A J

    2015-09-01

    The effect of Ultra-High Pressure Homogenization (UHPH, 100-300MPa) on the physicochemical properties of oil-in-water emulsions prepared with 4.0% (w/v) of soy protein isolate (SPI) and soybean oil (10 and 20%, v/v) was studied and compared to emulsions treated by conventional homogenization (CH, 15MPa). CH emulsions were prepared with non-heated and heated (95°C for 15min) SPI dispersions. Emulsions were characterized by particle size determination with laser diffraction, rheological properties using a rotational rheometer by applying measurements of flow curve and by transmission electron microscopy. The variation on particle size and creaming was assessed by Turbiscan® analysis, and visual observation of the emulsions was also carried out. UHPH emulsions showed much smaller d 3.2 values and greater physical stability than CH emulsions. The thermal treatment of SPI prior CH process did not improve physical stability properties. In addition, emulsions containing 20% of oil exhibited greater physical stability compared to emulsions containing 10% of oil. Particularly, UHPH emulsions treated at 100 and 200MPa with 20% of oil were the most stable due to low particle size values (d 3.2 and Span), greater viscosity and partial protein denaturation. These results address the physical stability improvement of protein isolate-stabilized emulsions by using the emerging UHPH technology. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Soy protein containing isoflavones and mammographic density in a randomized controlled trial in postmenopausal women

    NARCIS (Netherlands)

    Verheus, Martijn; van Gils, Carla H.; Kreijkamp-Kaspers, Sanne; Kok, Linda; Peeters, Petra H. M.; Grobbee, Diederick E.; van der Schouw, Yvonne T.

    2008-01-01

    Background: The relatively high dietary intake of soy in Asian countries has been hypothesized to, at least partly, explain the lower breast cancer incidence patterns in these countries compared with the Western world. The aim of the present study was to determine the effect of daily soy

  17. Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk

    Science.gov (United States)

    Hsia, Sheng-Yang; Hsiao, Yu-Hsuan; Li, Wen-Tai; Hsieh, Jung-Feng

    2016-10-01

    This study investigated the glucono-δ-lactone (GDL)-induced aggregation of isoflavones and soy proteins in soymilk. High-performance liquid chromatography (HPLC) analysis indicated that isoflavones mixed with β-conglycinin (7S) and glycinin (11S) proteins formed 7S-isoflavone and 11S-isoflavone complexes in soymilk supernatant fraction (SSF). Most of the soy protein-isoflavone complexes then precipitated into the soymilk pellet fraction (SPF) following the addition of 4 mM GDL, whereupon the pH value of the soymilk dropped from 6.6 to 5.9. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and HPLC analysis suggest that the addition of 4 mM GDL induced the aggregation of most 7S (α’, α and β subunits), 11S acidic and 11S basic proteins as well as isoflavones, including most aglycones, including daidzein, glycitein, genistein and a portion of glucosides, including daidzin, glycitin, genistin, malonyldaidzin and malonylgenistin. These results provide an important reference pertaining to the effects of GDL on the aggregation of soy protein-isoflavone complexes and could benefit future research regarding the production of tofu from soymilk.

  18. Soy compared with milk protein in a Western diet changes fecal microbiota and decreases hepatic steatosis in obese OLETF rats.

    Science.gov (United States)

    Panasevich, Matthew R; Schuster, Colin M; Phillips, Kathryn E; Meers, Grace M; Chintapalli, Sree V; Wankhade, Umesh D; Shankar, Kartik; Butteiger, Dustie N; Krul, Elaine S; Thyfault, John P; Rector, R Scott

    2017-08-01

    Soy protein is effective at preventing hepatic steatosis; however, the mechanisms are poorly understood. We tested the hypothesis that soy vs. dairy protein-based diet would alter microbiota and attenuate hepatic steatosis in hyperphagic Otsuka Long-Evans Tokushima fatty (OLETF) rats. Male OLETF rats were randomized to "Western" diets containing milk protein isolate (MPI), soy protein isolate (SPI) or 50:50 MPI/SPI (MS) (n=9-10/group; 21% kcal protein) for 16 weeks. SPI attenuated (Pcontent, and hepatic 16:1 n-7 and 18:1 n-7 PUFA concentrations) (Pbacterial 16S rRNA analysis revealed SPI-intake elicited increases (P<.05) in Lactobacillus and decreases (P<.05) in Blautia and Lachnospiraceae suggesting decreases in fecal secondary bile acids in SPI rats. SPI and MS exhibited greater (P<.05) hepatic Fxr, Fgfr4, Hnf4a, HmgCoA reductase and synthase mRNA expression compared with MPI. Overall, dietary SPI compared with MPI decreased hepatic steatosis and diacylglycerols, changed microbiota populations and altered bile acid signaling and cholesterol homeostasis in a rodent model of obesity. Copyright © 2017 Elsevier Inc. All rights reserved.

  19. The effect of soy protein beverages on serum cell adhesion molecule concentrations in prehypertensive/stage 1 hypertensive individuals.

    Science.gov (United States)

    Dettmer, Michelle; Alekel, D Lee; Lasrado, Joanne A; Messina, Mark; Carriquiry, Alicia; Heiberger, Kevin; Stewart, Jeanne W; Franke, Warren

    2012-04-01

    Prehypertensive and hypertensive individuals are at increased risk of atherosclerotic cardiovascular disease (CVD), in part because hypertension contributes to endothelial dysfunction and increased cell adhesion molecule expression. Soy protein and isoflavones may favorably alter CVD risk factors, and hence the aim of this study was to determine whether intake of cow's milk compared with soy beverage prepared from whole soy bean (WSB) or soy protein isolate (SPI) would lower soluble cell adhesion molecule concentrations as a means of decreasing CVD risk. We enrolled healthy prehypertensive/stage 1 hypertensive men (n = 60; 18-63 years) and premenopausal women (n = 8; 20-48 years). Participants were randomized to 1 of 3 groups for 8 weeks: cow's milk (600 mL/d), SPI beverage (840 mL/d; 30.1 mg total isoflavones/d), or WSB beverage (840 mL/d; 91.4 mg total isoflavones/d). We measured soluble vascular cell adhesion molecule-1 (VCAM-1), intercellular cell adhesion molecule-1 (ICAM-1), and endothelial-leukocyte adhesion molecule-1 (E-selectin) concentrations at baseline and week 8. Soluble CAM concentrations were not altered by treatment and did not differ between prehypertensive and hypertensive participants. However, analysis of variance indicated a treatment × gender interaction (gender effect) for ICAM-1 (p = 0.0037) but not for E-selectin (p = 0.067) or VCAM-1 (p = 0.16). Men had higher concentrations of ICAM-1 and E-selectin, respectively, at baseline (p = 0.0071, p = 0.049) and week 8 (p = 0.0054, p = 0.038) than women did. Neither intake of cow's milk nor soy beverage for 8 weeks altered soluble CAM concentrations in prehypertensive/stage 1 hypertensive individuals, suggesting that neither type of beverage diminished atherosclerotic CVD risk in mildly hypertensive individuals by way of improving circulating CAM concentrations.

  20. Soybean hull induced production of carbohydrases and protease among Aspergillus and their effectiveness in soy flour carbohydrate and protein separation.

    Science.gov (United States)

    Li, Qian; Loman, Abdullah Al; Coffman, Anthony M; Ju, Lu-Kwang

    2017-04-20

    Soybean hull consists mainly of three major plant carbohydrates, i.e., cellulose, hemicellulose and pectin. It is inexpensive and a good potential substrate for carbohydrase production because it is capable of inducing a complete spectrum of activities to hydrolyze complex biomass. Aspergillus is known for carbohydrase production but no studies have evaluated and compared, among Aspergillus species and strains, the soybean hull induced production of various carbohydrases. In this study, A. aculeatus, A. cinnamomeus, A. foetidus, A. phoenicis and 11 A. niger strains were examined together with T. reesei Rut C30, another known carbohydrase producer. The carbohydrases evaluated included pectinase, polygalacturonase, xylanase, cellulase, α-galactosidase and sucrase. Growth morphology and pH profiles were also followed. Among Aspergillus strains, morphology was found to correlate with both carbohydrase production and pH decrease profile. Filamentous strains gave higher carbohydrase production while causing slower pH decrease. The enzyme broths produced were also tested for separation of soy flour carbohydrate and protein. Defatted soy flour contains about 53% protein and 32% carbohydrate. The enzymatic treatment can increase protein content and remove indigestible oligo-/poly-saccharides, and improve use of soy flour in feed and food. Protease production by different strains was therefore also compared for minimizing protein degradation. A. niger NRRL 322 and A. foetidus NRRL 341 were found to be the most potent strains that produced maximal carbohydrases and minimal protease under soybean hull induction. Copyright © 2017 Elsevier B.V. All rights reserved.

  1. Gravity mediated preheating

    International Nuclear Information System (INIS)

    Maity, Debaprasad

    2015-01-01

    In this work we propose a mechanism of natural preheating of our universe induced by the inflation field dependent effective mass term for the gravitational wave. For any single field inflationary model, the inflation must go through the oscillatory phase after the end of inflation. As has recently been shown, if the gravitational fluctuation has inflation dependent mass term, there will be a resonant amplification of the amplitude of the gravitational wave during the oscillatory phase of inflation though parametric resonance. Because of this large enhancement of the amplitude of the gravitational wave, we show that universe can be naturally pre-heated through a minimally coupled matter field with gravity. Therefore, during the pre-heating phase, there is no need to introduce any arbitrary coupling between the matter field and the inflation. (author)

  2. Preparation and Characterization of Chitosan/Soy Protein Isolate Nanocomposite Film Reinforced by Cu Nanoclusters

    Directory of Open Access Journals (Sweden)

    Kuang Li

    2017-06-01

    Full Text Available Soy protein isolate (SPI based films have received considerable attention for use in packaging materials. However, SPI-based films exhibit relatively poor mechanical properties and water resistance ability. To tackle these challenges, chitosan (CS and endogenous Cu nanoclusters (NCs capped with protein were proposed and designed to modify SPI-based films. Attenuated total reflectance-Fourier transform infrared spectroscopy and X-ray diffraction patterns of composite films demonstrated that interactions, such as hydrogen bonds in the film forming process, promoted the cross-linking of composite films. The surface microstructure of CS/SPI films modified with Cu NCs was more uniform and transmission electron microscopy (TEM showed that uniform and discrete clusters were formed. Compared with untreated SPI films, the tensile strength and elongation at break of composite films were simultaneously improved by 118.78% and 74.93%, respectively. Moreover, these composite films also exhibited higher water contact angle and degradation temperature than that of pure SPI film. The water vapor permeation of the modified film also decreased. These improved properties of functional bio-polymers show great potential as food packaging materials.

  3. Effects of soy protein and nutrition education on patients with chronic kidney disease

    Directory of Open Access Journals (Sweden)

    Tze-Wah Kao

    2012-06-01

    Full Text Available This study aimed to evaluate the effects of soy protein and nutrition education on patients with chronic kidney disease (CKD. Patients who were regularly followed up at the nephrology clinics of National Taiwan University Hospital, aged between 18 to 75 years, daily activities-independent, had normal liver function, and had stage III, IV or V CKD were invited to join this study. The enrolled patients were then divided into two groups by simple randomization. Group 1 patients were asked to eat meat while Group 2 patients eat soy bean as their major sources of protein intake for a period of 6 months. Diet education for CKD was given at the start, the 3rd month, and the end of study. Demographic, clinical as well as laboratory data including serum biochemistry, lipid profile, interleukin-6, serum adiponectin, indirect calorimetry, and body composition were compared between the two groups both at the beginning and at the end of study. There were 26 CKD patients who had finished the study, but only 23 of them had complete laboratory data. There was no statistical difference in the baseline demographic, clinical and laboratory data between Group 1 and Group 2 patients except for serum albumin level (4.7±0.2 versus 4.4±0.2 g/dL, P=0.0013 (Table 1. There was neither any statistical difference in the baseline indirect calorimetry and body composition data between the two groups except for body fat percentage (23.1±6.2 versus 28.9±6.5%, P=0.0380. After 6 months of intervention, Group 2 patients were noted to have significantly higher adiponectin level than Group 1 patients (−3776.0±9118.3 versus 9073.5±9748.1 pg/mL, P=0.0049 (Table 2. There was no statistical difference in indirect calorimetry change or body composition change between the 2 groups though Group 2 patients were on average lighter at the end of study (P=0.0532.

  4. Influence of protein and carbohydrate contents of soy protein hydrolysates on cell density and IgG production in animal cell cultures

    NARCIS (Netherlands)

    Gupta, A.J.; Wierenga, P.A.; Gruppen, H.; Boots, J.W.

    2015-01-01

    The variety of compounds present in chemically defined media as well as media supplements makes it difficult to use a mechanistic approach to study the effect of supplement composition on culture functionality. Typical supplements, such as soy protein hydrolysates contain peptides, amino acids,

  5. Targeting the middle region of CP4-EPSPS protein for its traceability in highly processed soy-related products.

    Science.gov (United States)

    Wu, Honghong; Wang, Xiaofu; Zhou, Xinghu; Zhang, Yihua; Huang, Ming; He, Jian; Shen, Wenbiao

    2017-09-01

    Transgenic components in genetically modified organisms consist not only of the transgenic genes, but also the transgenic protein. However, compared with transgenic DNA, less attention has been paid to the detection of expressed protein, especially those degraded from genetically modified soybean after food processing. In this study, the full length 5-enolpyruvyl-shikimate-3-phosphate synthase (CP4-EPSPS, 47.6 kD) protein was probed with the SC-16 (S19-R33) and the DC-16 (D219-K233) polyclonal antibodies in immunoblots. Both antibodies were able to detect the full length CP4-EPSPS and its residues in soy powder made from Roundup-Ready soybeans after heating and microwaving treatments which also reduced the molecular weight of the protein to 45.8 and 38.7 kD, respectively. Taken together the immunoblot results suggest that the middle region of the CP4-EPSPS protein possessed better stability than its N-terminal during thermal processing. This deduction was further validated by autoclave treatment, where a 37.4 kD residue of the protein was recognized by DC-16. A similar result was obtained in processed smoked sausage containing Roundup Ready soybean protein isolate (as an extender). The additional use of a further polyclonal antibody CK-17 (C372-K388), showed that compared with only the one signal for CP4-EPSPS detected by the SC-16 and CK-17 antibodies, the DC-16 middle region antibody detected four signals for CP4-EPSPS from five market sourced soy protein concentrates. Taken together, the study suggested that the middle region of CP4-EPSPS was more useful than the N- and C-terminal for tracing transgenic CP4-EPSPS protein and its remnants in highly processed soy-related products.

  6. High temperature performance of soy-based adhesives

    Science.gov (United States)

    Jane L. O’Dell; Christopher G. Hunt; Charles R. Frihart

    2013-01-01

    We studied the high temperature performance of soy meal processed to different protein concentrations (flour, concentrate, and isolate), as well as formulated soy-based adhesives, and commercial nonsoy adhesives for comparison. No thermal transitions were seen in phenol-resorcinol-formaldehyde (PRF) or soy-phenol-formaldehyde (SoyPF) or in as-received soy flour...

  7. NIR spectroscopy for determining soy contents in processed meat products

    Science.gov (United States)

    Soy products such as soy concentrate, soy protein and soy grits are used as a meat extender in processed meat products to improve meat texture. However, soy allergies are one of the common food allergies, especially in infants and young children, and can be mild to life-threatening. The United State...

  8. Soy Allergy

    Science.gov (United States)

    ... of reactions. Learn more here. Milk Egg Peanut Tree Nuts Soy Wheat Fish Shellfish Sesame Other Food ... federal law. Download our resource on how to identify soy ingredients on food labels. Avoid foods that ...

  9. Soy Allergy

    Science.gov (United States)

    ... Many foods, such as meat products, bakery goods, chocolate and breakfast cereals, may contain soy. Symptoms For ... greater risk of developing a soy allergy: Family history. You're at increased risk of allergy to ...

  10. Bioactive proteins and energy value of okara as a byproduct in hydrothermal processing of soy milk.

    Science.gov (United States)

    Stanojevic, Sladjana P; Barac, Miroljub B; Pesic, Mirjana B; Jankovic, Vanja S; Vucelic-Radovic, Biljana V

    2013-09-25

    The nutritional properties of raw okara obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. The composition and residual activity (rTIA) of trypsin inhibitors (TIs), contents of lectin, proteins, fats, and carbohydrates, and energy values (EV) were correlated with the respective physicochemical properties of soybean and okara. Kunitz (KTI) and Bowman-Birk (BBI) TIs both comprised okara rTIA. TIs content was higher in okara (5.19-14.40%) than in soybean (3.10-12.17%), which additionally enriched okara by cysteine. Contents of KTI (r = 1.00;p < 0.05) and BBI (r = 0.89;p < 0.05) as well as BBI monomeric (r = 0.89;p < 0.05) and polymeric forms (r = 0.95;p < 0.05) in okara and in soybean were strongly correlated. Low urease index activity indicated that okara was heated adequately to inactivate antinutritional factors. The proximate composition of raw okara, advantageous rTIA, and a very low EV (2.74-3.78 kJ/g) qualify this byproduct for potential application in food preparation as a functional ingredient in dietary products.

  11. 3-MCPD in food other than soy sauce or hydrolysed vegetable protein (HVP).

    Science.gov (United States)

    Baer, Ines; de la Calle, Beatriz; Taylor, Philip

    2010-01-01

    This review gives an overview of current knowledge about 3-monochloropropane-1,2-diol (3-MCPD) formation and detection. Although 3-MCPD is often mentioned with regard to soy sauce and acid-hydrolysed vegetable protein (HVP), and much research has been done in that area, the emphasis here is placed on other foods. This contaminant can be found in a great variety of foodstuffs and is difficult to avoid in our daily nutrition. Despite its low concentration in most foods, its carcinogenic properties are of general concern. Its formation is a multivariate problem influenced by factors such as heat, moisture and sugar/lipid content, depending on the type of food and respective processing employed. Understanding the formation of this contaminant in food is fundamental to not only preventing or reducing it, but also developing efficient analytical methods of detecting it. Considering the differences between 3-MCPD-containing foods, and the need to test for the contaminant at different levels of food processing, one would expect a variety of analytical approaches. In this review, an attempt is made to provide an up-to-date list of available analytical methods and to highlight the differences among these techniques. Finally, the emergence of 3-MCPD esters and analytical techniques for them are also discussed here, although they are not the main focus of this review.

  12. Mechanical Properties and Biodegradability of the Kenaf/Soy Protein Isolate-PVA Biocomposites

    Directory of Open Access Journals (Sweden)

    Jong Sung Won

    2015-01-01

    Full Text Available The effective utilization of original natural fibers as indispensable components in natural resins for developing novel, low-cost, eco-friendly biocomposites is one of the most rapidly emerging fields of research in fiber-reinforced composite. The objective of this study is to investigate the interfacial adhesion properties, water absorption, biodegradation properties, and mechanical properties of the kenaf/soy protein isolate- (SPI- PVA composite. Experimental results showed that 20 wt% poly (vinyl alcohol (PVA and 8 wt% glutaraldehyde (GA created optimum conditions for the consolidation of the composite. The increase of interfacial shear strength enhanced the composites flexural and tensile strength of the kenaf/SPI-PVA composite. The kenaf/SPI-PVA mechanical properties of the composite also increased with the content of cross-linking agent. Results of the biodegradation test indicated that the degradation time of the composite could be controlled by the cross-linking agent. The degradation rate of the kenaf/SPI-PVA composite with the cross-linking agent was lower than that of the composite without the cross-linking agent.

  13. Preparation and properties of fast temperature-responsive soy protein/PNIPAAm IPN hydrogels

    Directory of Open Access Journals (Sweden)

    Liu Yong

    2014-01-01

    Full Text Available The interpenetrating polymer network of fast temperature-responsive hydrogels based on soy protein and poly(N-isopropylacrylamide were successfully prepared using the sodium bicarbonate (NaHCO3 solutions as the reaction medium. The structure and properties of the hydrogels were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, differential scanning calorimetry and thermal gravimetric analysis. The swelling and deswelling kinetics were also investigated in detail. The results have shown that the proposed hydrogels had high porous structure, good miscibility and thermal stability, and fast temperature responsivity. The presence of NaHCO3 had little effect on the volume phase transition temperature (VPTT of the hydrogels, and the VPTTs were at about 32°C. Compared with the traditional hydrogels, the proposed hydrogels had much faster swelling and deswelling rate. The swelling mechanism of the hydrogels was the non-Fickian diffusion. This fast temperature-responsive hydrogels may have potential applications in the field of biomedical materials.

  14. Distribution of stable free radicals among amino acids of isolated soy proteins.

    Science.gov (United States)

    Lei, Qingxin; Liebold, Christopher M; Boatright, William L; Shah Jahan, M

    2010-09-01

    Application of deuterium sulfide to powdered isolated soy proteins (ISP) was used to quench stable free radicals and produce a single deuterium label on amino acids where free radicals reside. The deuterium labels rendered increases of isotope ratio for the specific ions of radical-bearing amino acids. Isotope ratio measurements were achieved by gas chromatography/mass spectrometry (GC/MS) analyses after the amino acids were released by acidic hydrolysis and converted to volatile derivatives with propyl chloroformate. The isotope enrichment data showed the stable free radicals were located on Ala, Gly, Leu, Ile, Asx (Asp+Asn), Glx (Glu+Gln), and Trp but not on Val, Pro, Met, Phe, Lys, and His. Due to the low abundance of Ser, Thr, and Cys derivatives and the impossibility to accurately measure their isotope ratios, the radical bearing status for these amino acids remained undetermined even though their derivatives were positively identified from ISP hydrolysates. The relative isotope enrichment for radical-bearing amino acids Ala, Gly, Leu, Ile, Asx (Asp+Asn), Glx (Glu+Gln), and Trp were 8.67%, 2.96%, 2.90%, 3.94%, 6.03%, 3.91%, and 21.48%, respectively. Isotope ratio increase for Tyr was also observed but further investigation revealed such increase was mainly from nonspecific deuterium-hydrogen exchange not free radical quenching. The results obtained from the present study provide important information for a better understanding of the mechanisms of free radical formation and stabilization in "dry" ISP.

  15. Effects of plasticization and shear stress on phase structure development and properties of soy protein blends.

    Science.gov (United States)

    Chen, Feng; Zhang, Jinwen

    2010-11-01

    In this study, soy protein concentrate (SPC) was used as a plastic component to blend with poly(butylene adipate-co-terephthalate) (PBAT). Effects of SPC plasticization and blend composition on its deformation during mixing were studied in detail. Influence of using water as the major plasticizer and glycerol as the co-plasticizer on the deformation of the SPC phase during mixing was explored. The effect of shear stress, as affected by SPC loading level, on the phase structure of SPC in the blends was also investigated. Quantitative analysis of the aspect ratio of SPC particles was conducted by using ImageJ software, and an empirical model predicting the formation of percolated structure was applied. The experimental results and the model prediction showed a fairly good agreement. The experimental results and statistic analysis suggest that both SPC loading level and its water content prior to compounding had significant influences on development of the SPC phase structure and were correlated in determining the morphological structures of the resulting blends. Consequently, physical and mechanical properties of the blends greatly depended on the phase morphology and PBAT/SPC ratio of the blends.

  16. Uterine responses to feeding soy protein isolate and treatment with 17β-estradiol differ in ovariectomized female rats

    Energy Technology Data Exchange (ETDEWEB)

    Ronis, Martin J., E-mail: mronis@lsuhsc.edu [Department of Pharmacology & Experimental Therapeutics, Louisiana State University Health Sciences Center, New Orleans, LA 70112 (United States); Gomez-Acevedo, Horacio; Blackburn, Michael L. [Arkansas Children' s Nutrition Center, University of Arkansas for Medical Sciences, Little Rock, AR 72202 (United States); Cleves, Mario A. [Arkansas Children' s Nutrition Center, University of Arkansas for Medical Sciences, Little Rock, AR 72202 (United States); Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202 (United States); Singhal, Rohit [Department of Pharmacology & Toxicology, University of Arkansas for Medical Sciences, Little Rock, AR 72202 (United States); Badger, Thomas M. [Arkansas Children' s Nutrition Center, University of Arkansas for Medical Sciences, Little Rock, AR 72202 (United States); Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72202 (United States)

    2016-04-15

    There are concerns regarding reproductive toxicity from consumption of soy foods, including an increased risk of endometriosis and endometrial cancer, as a result of phytoestrogen consumption. In this study, female rats were fed AIN-93G diets made with casein (CAS) or soy protein isolate (SPI) from postnatal day (PND) 30, ovariectomized on PND 50 and infused with 5 μg/kg/d 17β-estradiol (E2) or vehicle. E2 increased uterine wet weight (P < 0.05). RNAseq analysis revealed that E2 significantly altered expression of 1991 uterine genes (P < 0.05). SPI feeding had no effect on uterine weight and altered expression of far fewer genes than E2 at 152 genes (P < 0.05). Overlap between E2 and SPI genes was limited to 67 genes. Functional annotation analysis indicated significant differences in uterine biological processes affected by E2 and SPI and little evidence for recruitment of estrogen receptor (ER)α to the promoters of ER-responsive genes after SPI feeding. The major E2 up-regulated uterine pathways were carcinogenesis and extracellular matrix organization, whereas SPI feeding up-regulated uterine peroxisome proliferator activated receptor (PPAR) signaling and fatty acid metabolism. The combination of E2 and SPI resulted in significant regulation of 504 fewer genes relative to E2 alone. The ability of E2 to induce uterine proliferation in response to the carcinogen dimethybenz(a)anthracene (DMBA) as measured by expression of PCNA and Ki67 mRNA was suppressed by feeding SPI (P < 0.05). These data suggest that SPI is a selective estrogen receptor modulator (SERM) interacting with a small sub-set of E2-regulated genes and is anti-estrogenic in the presence of endogenous estrogens. - Highlights: • Concerns exist regarding risk of uterine cancer from consumption of soy products. • These concerns are related to potential estrogenicity. • Estradiol and soy protein isolate effects on uterine gene expression were compared. • Soy acts as a selective estrogen

  17. Uterine responses to feeding soy protein isolate and treatment with 17β-estradiol differ in ovariectomized female rats

    International Nuclear Information System (INIS)

    Ronis, Martin J.; Gomez-Acevedo, Horacio; Blackburn, Michael L.; Cleves, Mario A.; Singhal, Rohit; Badger, Thomas M.

    2016-01-01

    There are concerns regarding reproductive toxicity from consumption of soy foods, including an increased risk of endometriosis and endometrial cancer, as a result of phytoestrogen consumption. In this study, female rats were fed AIN-93G diets made with casein (CAS) or soy protein isolate (SPI) from postnatal day (PND) 30, ovariectomized on PND 50 and infused with 5 μg/kg/d 17β-estradiol (E2) or vehicle. E2 increased uterine wet weight (P < 0.05). RNAseq analysis revealed that E2 significantly altered expression of 1991 uterine genes (P < 0.05). SPI feeding had no effect on uterine weight and altered expression of far fewer genes than E2 at 152 genes (P < 0.05). Overlap between E2 and SPI genes was limited to 67 genes. Functional annotation analysis indicated significant differences in uterine biological processes affected by E2 and SPI and little evidence for recruitment of estrogen receptor (ER)α to the promoters of ER-responsive genes after SPI feeding. The major E2 up-regulated uterine pathways were carcinogenesis and extracellular matrix organization, whereas SPI feeding up-regulated uterine peroxisome proliferator activated receptor (PPAR) signaling and fatty acid metabolism. The combination of E2 and SPI resulted in significant regulation of 504 fewer genes relative to E2 alone. The ability of E2 to induce uterine proliferation in response to the carcinogen dimethybenz(a)anthracene (DMBA) as measured by expression of PCNA and Ki67 mRNA was suppressed by feeding SPI (P < 0.05). These data suggest that SPI is a selective estrogen receptor modulator (SERM) interacting with a small sub-set of E2-regulated genes and is anti-estrogenic in the presence of endogenous estrogens. - Highlights: • Concerns exist regarding risk of uterine cancer from consumption of soy products. • These concerns are related to potential estrogenicity. • Estradiol and soy protein isolate effects on uterine gene expression were compared. • Soy acts as a selective estrogen

  18. An evaluation of heat on protein oxidation of soy protein isolate or soy protein isolate mixed with soybean oil and its consequences on redox status of broilers at early age

    Directory of Open Access Journals (Sweden)

    Xianglun Zhang

    2017-08-01

    Full Text Available Objective The objective of this study was to evaluate effects of heat treatment and soybean oil inclusion on protein oxidation of soy protein isolate (SPI and of oxidized protein on redox status of broilers at an early age. Methods SPI mixed with soybean oil (SPIO heated at 100°C for 8 h was used to evaluate protein oxidation of SPI. A total of two hundred and sixteen 1-day-old Arbor Acres chicks were divided into 3 groups with 6 replicates of 12 birds, receiving basal diet (CON, heat-oxidized SPI diet (HSPI or mixture of SPI and 2% soybean oil diet (HSPIO for 21 d, respectively. Results Increased protein carbonyl, decreased protein sulfhydryl of SPI were observed as heating time increased in all treatments (p<0.05. Addition of 2% soybean oil increased protein carbonyl of SPI at 8 h heating (p<0.05. Dietary HSPI and HSPIO decreased the average daily gain of broilers as compared with the CON (p<0.05. Broilers fed HSPI and HSPIO exhibited decreased glutathione (GSH in serum, catalase activity and total sulfhydryl in liver and increased malondialdehyde (MDA and protein carbonyl in serum, advanced oxidation protein products (AOPPs in liver and protein carbonyl in jejunal mucosa as compared with that of the CON (p<0.05. Additionally, broilers receiving HSPIO showed decreased glutathione peroxidase activity (GSH-Px in serum, GSH and hydroxyl radical scavenging capacity in liver, GSH-Px activity in duodenal mucosa, GSH-Px activity and superoxide anion radical scavenging capacity in jejunal mucosa and increased AOPPs in serum, MDA and protein carbonyl in liver, MDA and AOPPs in jejunal mucosa (p<0.05. Conclusion Protein oxidation of SPI can be induced by heat and soybean oil and oxidized protein resulted in redox imbalance in broilers at an early age.

  19. Intragastric Gelation of Heated Soy Protein Isolate-Alginate Mixtures and Its Effect on Sucrose Release.

    Science.gov (United States)

    Huang, Zhaozhi; Gruen, Ingolf; Vardhanabhuti, Bongkosh

    2018-06-15

    The goal of our study was to investigate the effect of alginate on in vitro gastric digestion and sucrose release of soy protein isolate (SPI) in model beverages. Model beverages containing 5% w/w SPI, 0% to 0.20% w/w alginate, and 10% w/w sucrose were prepared by heating the mixtures at 85 °C for 30 min at pH 6.0 or 7.0. Characterizations of beverages included determination of zeta potential, particle size and rheological properties. Digestion patterns and sucrose release profiles were determined during 2 hr in vitro gastric digestion using SDS-PAGE and HPLC analysis, respectively. Increasing alginate concentration led to increased negative surface charge, particle size, as well as viscosity and pseudoplastic behavior; however, no phase separation was observed. SPI beverages formed intragastric gel during in vitro gastric digestion when the formulations contained alginate or at pH 6.0 without alginate. Formation of the intragastric gel led to delayed protein digestion and release of sucrose. Higher resistance to digestion and a slower sucrose release rate were exhibited at increased alginate concentration, and to a lesser extent, at pH 6.0. This suggests that electrostatic interaction between SPI and alginate that occurred when the beverages were under gastric condition could be responsible for the intragastric gelation. These results could potentially lead to the formulation of SPI beverages with functionality to lower postprandial glycemic response. The results could be used to design beverages or semi solid food products with altered digestion properties and lowered or slower glucose release. © 2018 Institute of Food Technologists®.

  20. Surface properties of heat-induced soluble soy protein aggregates of different molecular masses.

    Science.gov (United States)

    Guo, Fengxian; Xiong, Youling L; Qin, Fang; Jian, Huajun; Huang, Xiaolin; Chen, Jie

    2015-02-01

    Suspensions (2% and 5%, w/v) of soy protein isolate (SPI) were heated at 80, 90, or 100 °C for different time periods to produce soluble aggregates of different molecular sizes to investigate the relationship between particle size and surface properties (emulsions and foams). Soluble aggregates generated in these model systems were characterized by gel permeation chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Heat treatment increased surface hydrophobicity, induced SPI aggregation via hydrophobic interaction and disulfide bonds, and formed soluble aggregates of different sizes. Heating of 5% SPI always promoted large-size aggregate (LA; >1000 kDa) formation irrespective of temperature, whereas the aggregate size distribution in 2% SPI was temperature dependent: the LA fraction progressively rose with temperature (80→90→100 °C), corresponding to the attenuation of medium-size aggregates (MA; 670 to 1000 kDa) initially abundant at 80 °C. Heated SPI with abundant LA (>50%) promoted foam stability. LA also exhibited excellent emulsifying activity and stabilized emulsions by promoting the formation of small oil droplets covered with a thick interfacial protein layer. However, despite a similar influence on emulsion stability, MA enhanced foaming capacity but were less capable of stabilizing emulsions than LA. The functionality variation between heated SPI samples is clearly related to the distribution of aggregates that differ in molecular size and surface activity. The findings may encourage further research to develop functional SPI aggregates for various commercial applications. © 2015 Institute of Food Technologists®

  1. Selenium bioavailability from soy protein isolate and tofu in rats fed a torula yeast-based diet.

    Science.gov (United States)

    Yan, Lin; Graef, George L; Reeves, Philip G; Johnson, LuAnn K

    2009-12-23

    Selenium (Se) is an essential nutrient, and soy is a major plant source of dietary protein to humans. The United States produces one-third of the world's soybeans, and the Se-rich Northern Plains produce a large share of the nation's soybeans. The present study used a rat model to determine the bioavailability of Se from a protein isolate and tofu (bean curd) prepared from a soybean cultivar we recently developed specifically for food grade markets. The soybean seeds contained 2.91 mg Se/kg. Male Sprague-Dawley rats were depleted of Se by feeding them a 30% Torula yeast-based diet containing 5 microg Se/kg; after 56 days, they were replenished of Se for an additional 50 days by feeding them the same diet supplemented with 20, 30, or 40 microg Se/kg from soy protein isolate or tofu. l-Selenomethionine (SeMet) was used as a reference. Selenium bioavailability was determined on the basis of the responses of Se-dependent enzyme activities and tissue Se contents, comparing those responses for each soy product to those for SeMet using a slope-ratio method. Dietary supplementation with the protein isolate or tofu resulted in dose-dependent increases in glutathione peroxidase activities in blood and liver and thioredoxin reductase activity in liver, as well as dose-dependent increases in the Se contents of plasma, liver, muscle, and kidneys. These responses indicated an overall bioavailability of approximately 97% for Se from both the protein isolate and tofu, relative to SeMet. These results demonstrate that Se from this soybean cultivar is highly bioavailable in this model and that high-Se soybeans can be good dietary sources of Se.

  2. Inflation After Preheating

    CERN Document Server

    Felder, G; Linde, Andrei D; Tkachev, Igor I; Felder, Gary; Kofman, Lev; Linde, Andrei; Tkachev, Igor

    2000-01-01

    Preheating after inflation may lead to nonthermal phase transitions with symmetry restoration. These phase transitions may occur even if the total energy density of fluctuations produced during reheating is relatively small as compared with the vacuum energy in the state with restored symmetry. As a result, in some inflationary models one encounters a secondary, nonthermal stage of inflation due to symmetry restoration after preheating. We review the theory of nonthermal phase transitions and make a prediction about the expansion factor during the secondary inflationary stage. We then present the results of lattice simulations which verify these predictions, and discuss possible implications of our results for the theory of formation of topological defects during nonthermal phase transitions.

  3. Nuclear fuel preheating system

    International Nuclear Information System (INIS)

    Andrea, C.

    1975-01-01

    A nuclear reactor new fuel handling system which conveys new fuel from a fuel preparation room into the reactor containment boundary is described. The handling system is provided with a fuel preheating station which is adaptd to heat the new fuel to reactor refueling temperatures in such a way that the fuel is heated from the top down so that fuel element cladding failure due to thermal expansions is avoided. (U.S.)

  4. Preheating in new inflation

    International Nuclear Information System (INIS)

    Desroche, Mariel; Felder, Gary N.; Kratochvil, Jan M.; Linde, Andrei

    2005-01-01

    During the last ten years a detailed investigation of preheating was performed for chaotic inflation and for hybrid inflation. However, nonperturbative effects during reheating in the new inflation scenario remained practically unexplored. We investigate preheating in new inflation, using a combination of analytical and numerical methods. We find that the decay of the homogeneous component of the inflaton field and the resulting process of spontaneous symmetry breaking in the simplest models of new inflation usually occurs almost instantly: for the new inflation on the GUT scale it takes only about 5 oscillations of the field distribution. The decay of the homogeneous inflaton field is so efficient because of a combined effect of tachyonic preheating and parametric resonance. At that stage, the homogeneous oscillating inflaton field decays into a collection of waves of the inflaton field, with a typical wavelength of the order of the inverse inflaton mass. This stage usually is followed by a long stage of decay of the inflaton field into other particles, which can be described by the perturbative approach to reheating after inflation. The resulting reheating temperature typically is rather low

  5. The effects of soy protein on chronic kidney disease: a meta-analysis of randomized controlled trials.

    Science.gov (United States)

    Zhang, J; Liu, J; Su, J; Tian, F

    2014-09-01

    There is a growing body of evidence to indicate that soy protein consumption may have a beneficial effect on kidney function. We performed a meta-analysis to evaluate the effects of soy protein consumption compared with animal protein consumption in patients with pre-dialysis chronic kidney disease (CKD). We conducted a structured electronic search of the databases PubMed, EMBASE, Cochrane Library and Chinese Biological Medicine for randomized controlled trials published up to March 2014. The outcome measures were serum creatinine (SCR), triglyceride (TG), total cholesterol (TC), calcium (Ca) and phosphorus concentrations. Weighted or standard mean differences were calculated for net changes using random-effects models. The meta-analysis consisted of nine trials, comprising 197 subjects. Soy protein intake significantly reduced SCR and serum phosphorus concentrations. The mean difference was -6.231 μmol/l (95% confidence interval (CI): -11.109, -1.352 μmol/l) for SCR (P=0.012) and -0.804 (95% CI: -1.143, -0.464 μmol/l) for serum phosphorus (P=0.00). It also significantly reduced serum TG, with a pooled estimated change of -0.223 mmol/l (95% CI: -0.396, -0.051 mmol/l; P=0.011) after the exclusion of one trial indicated by sensitivity analyses. No statistically significant effects were observed for TC (-0.135 mmol/l (95% CI: -0.289, 0.019 mmol/l)) or Ca (0.023 mmol/l (95% CI: -0.016, 0.062 mmol/l)). The meta-analysis suggested a protective effect of soy protein consumption on SCR and serum phosphorus concentrations in pre-dialysis CKD patients. It may also have a significant effect on lowering serum TG concentrations. However, nonsignificant effects on TC and Ca were observed. Evidence was limited because of the relatively small number of available trials and subjects.

  6. Effects of soy protein isolate on bone mineral density and physical performance indices in postmenopausal women--a 2-year randomized, double-blind, placebo-controlled trial.

    Science.gov (United States)

    Vupadhyayula, Phani M; Gallagher, J C; Templin, Thomas; Logsdon, Susannah M; Smith, Lynette M

    2009-01-01

    Postmenopausal decreases in body composition, physical performance, and bone mass have been shown to be reversed by estrogen, but given the concerns regarding its use, women are looking for alternatives such as soy isoflavones. Most studies on the effects of soy on bone mineral density (BMD) in postmenopausal women have been short-term, that is, 3 to 6 months, and failed to provide conclusive evidence. There is no evidence of its effects on physical performance. The aim of the present study was to investigate the effects of soy plus isoflavones on BMD and physical performance in postmenopausal women. This was a 2-year randomized controlled trial. A total of 203 healthy postmenopausal women were given either 25 g of soy protein without isoflavones, 25 g of soy protein with 90 mg of isoflavones, or 25 g of milk protein (casein and whey) as a control agent for 24 months. Women were followed every 6 months with BMD and physical performance measurements for 2 years. Primary analysis was intent-to-treat analysis. Analysis of variance, chi and Fisher's exact tests, and analysis of covariance were used. There was a significant decrease in the BMD of the lumbar spine and femoral neck in those who completed the study in all groups. Soy isoflavones prevented major bone loss from baseline at the femoral trochanter with no between-group significance. Physical performance measurements decreased in all the groups. : Twenty-five grams of soy protein with 90 mg of isoflavones has no added benefit in preventing bone loss or improving physical performance.

  7. Differential Effects of High-Protein Diets Derived from Soy and Casein on Blood–Brain Barrier Integrity in Wild-type Mice

    Directory of Open Access Journals (Sweden)

    Matthew Snelson

    2017-07-01

    Full Text Available A number of studies report that a diet high in protein influences cognitive performance, but the results are inconsistent. Studies demonstrated that protein from different food sources has differential effects on cognition. It is increasingly recognized that the integrity of cerebrovascular blood–brain barrier (BBB is pivotal for central nervous system function. However, to date, no studies have reported the effects of high-protein diets on BBB integrity. Therefore, in this study, the effects of diets enriched in casein or soy protein on BBB permeability were investigated. Immunomicroscopy analyses of cerebral parenchymal immunoglobulin G extravasation indicated significant BBB disruption in the cortex of young adult mice maintained on high-casein diet for 12 weeks, while no signs of BBB dysfunction were observed in mice fed with control or high-soy protein diet. Moreover, cortical expression of glial fibrillary acidic protein (GFAP was significantly greater in mice fed the high-casein diet compared to control mice, indicating heightened astrocyte activation, whereas mice maintained on a soy-enriched diet showed no increase of GFAP abundance. Plasma concentrations of homocysteine were markedly greater in mice maintained on a high-casein diet in comparison to control mice. Collectively, these findings suggest that a diet enriched in casein but not soy protein may induce astrocyte activation through exaggerated BBB permeability by increased plasma homocysteine. The outcomes indicate the differential effects of protein sources on BBB and neuroinflammation, which may provide an important implication for dietary guidelines for protein supplementation.

  8. Study on the Soy Protein-Based Wood Adhesive Modified by Hydroxymethyl Phenol

    Directory of Open Access Journals (Sweden)

    Hong Lei

    2016-07-01

    Full Text Available To explain the reason why using phenol-formaldehyde (PF resin improves the water resistance of soy-based adhesive, the performance of soy-based adhesive cross-linked with hydroxymethyl phenol (HPF and the reaction between HPF and a common dipeptide N-(2-l-alanyl-l-glutamine (AG being used as a model compound were studied in this paper. The DSC and DMA results indicated the reaction between HPF and soy-based adhesive. The soy-based adhesive cross-linked with HPF cured at a lower temperature than the adhesive without HPF. The former showed better mechanical performance and heat resistance than the latter. The ESI-MS, FT-IR and 13C-NMR results proved the reaction between HPF and AG. Because of the existence of branched ether groups in the 13C-NMR results of HPF/AG, the reaction between HPF and AG might mainly happened between hydroxymethyl groups and amino groups under a basic condition.

  9. Protein Modifiers Generally Provide Limited Improvement in Wood Bond Strength of Soy Flour Adhesives

    Science.gov (United States)

    Charles R. Frihart; Linda Lorenz

    2013-01-01

    Soy flour adhesives using a polyamidoamine-epichlorohydrin (PAE) polymeric coreactant are used increasingly as wood adhesives for interior products. Although these adhesives give good performance, higher bond strength under wet conditions is desirable. Wet strength is important for accelerated tests involving the internal forces generated by the swelling of wood and...

  10. Hydrocolloids Decrease the Digestibility of Corn Starch, Soy Protein, and Skim Milk and the Antioxidant Capacity of Grape Juice.

    Science.gov (United States)

    Yi, Yue; Jeon, Hyeong-Ju; Yoon, Sun; Lee, Seung-Min

    2015-12-01

    Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjac-glucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCA-soluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydro-colloids for people at risk of nutritional deficiencies such as dysphagia patients.

  11. Assessment of the effects of fish meal, wheat gluten, soy protein concentrate and feed moisture on extruder system parameters and the technical quality of fish feed

    NARCIS (Netherlands)

    Draganovic, V.; Goot, van der A.J.; Boom, R.M.; Jonkers, J.

    2011-01-01

    Evaluation of feed ingredient functionality plays a vital role in modern fish feed manufacturing practice. The aim of this study was to examine the extrusion behaviour of blends containing alternative protein sources from plant origin to fish meal (FM), such as wheat gluten (WG) and soy protein

  12. In Vitro Proliferation and Anti-Apoptosis of the Papain-Generated Casein and Soy Protein Hydrolysates towards Osteoblastic Cells (hFOB1.19).

    Science.gov (United States)

    Pan, Xiao-Wen; Zhao, Xin-Huai

    2015-06-17

    Casein and soy protein were digested by papain to three degrees of hydrolysis (DH) 7.3%-13.3%, to obtain respective six casein and soy protein hydrolysates, aiming to clarify their in vitro proliferation and anti-apoptosis towards a human osteoblastic cell line (hFOB1.19 cells). Six casein and soy protein hydrolysates at five levels (0.01-0.2 mg/mL) mostly showed proliferation as positive 17β-estradiol did, because they conferred the osteoblasts with cell viability of 100%-114% and 104%-123%, respectively. The hydrolysates of higher DH values had stronger proliferation. Casein and soy protein hydrolysates of the highest DH values altered cell cycle progression, and enhanced cell proportion of S-phase from 50.5% to 56.5% and 60.5%. The two also antagonized etoposide- and NaF-induced osteoblast apoptosis. In apoptotic prevention, apoptotic cells were decreased from 31.6% to 22.6% and 15.6% (etoposide treatment), or from 19.5% to 17.7% and 12.4% (NaF treatment), respectively. In apoptotic reversal, soy protein hydrolysate decreased apoptotic cells from 13.3% to 11.7% (etoposide treatment), or from 14.5% to 11.0% (NaF treatment), but casein hydrolysate showed no reversal effect. It is concluded that the hydrolysates of two kinds had estradiol-like action on the osteoblasts, and soy protein hydrolysates had stronger proliferation and anti-apoptosis on the osteoblasts than casein hydrolysates.

  13. The Effect of Used of Soy Sauce Waste in the Ration on Yolk Chemical protein, fat and calcium of Mojosari Laying Duck

    Directory of Open Access Journals (Sweden)

    R. D. Jayanti

    2017-10-01

    Full Text Available The aim of this study was to examine the effect of soy sauce waste in the ration on protein, fat and calcium content in the yolk of Mojosari laying duck. The animals used were 240 Mojosari laying ducks at 20 weeks old with the average of body weight were 1,385.0 ± 130.85 g (CV = 9.44%. Feed materials used were corn, rice bran, soybean meal, fish meal, wheat pollard, premix and soy sauce waste. The experimental design used was a completely randomized design (CRD with 4 treatment and 6 replications so that there were 24 experimental units and each consists 10 ducks. The treatments were soy sauce waste at level T0 : 0%, T1: 5%, T2: 7,5% and T3: 10%. The data were analyzed using analysis of variance (ANOVA and Significant differences were denoted as P<0.05. There was no significant effect of soy sauce waste protein, fat, and calcium content. The conclusion of this study that soy sauce waste can be used up to 10% without adverse the content of protein, fat, and calcium in Mojosari laying ducks.

  14. Preheating with extra dimensions

    International Nuclear Information System (INIS)

    Tsujikawa, S.

    2000-01-01

    We investigate preheating in a higher-dimensional generalized Kaluza-Klein theory with a quadratic inflaton potential V(/φ) = /frac12 m 2 /φ 2 including metric perturbations explicitly. The system we consider is the multi-field model where there exists a dilaton field /σ which corresponds to the scale of compactifications and another scalar field /χ coupled to inflaton with the interaction frac12 g 2 /φ 2 /χ 2 +/g-tilde 2 /φ 3 /χ. In the case of g-tilde=0, we find that the perturbation of dilaton does not undergo parametric amplification while the χ field fluctuation can be enhanced in the usual manner by parametric resonance. In the presence of the /g-tilde 2 /φ 3 /χ coupling, the dilaton fluctuation in sub-Hubble scales is modestly amplified by the growth of metric perturbations for the large coupling g-tilde. In super-Hubble scales, the enhancement of the dilaton fluctuation as well as metric perturbations is weak, taking into account the backreaction effect of created /χ particles. We argue that not only is it possible to predict the ordinary inflationary spectrum in large scales but extra dimensions can be held static during preheating in our scenario. (author)

  15. Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions.

    Science.gov (United States)

    Fernandez-Avila, C; Trujillo, A J

    2016-10-15

    Ultra-High Pressure Homogenization (100-300MPa) has great potential for technological, microbiological and nutritional aspects of fluid processing. Its effect on the oxidative stability and interfacial properties of oil-in-water emulsions prepared with 4% (w/v) of soy protein isolate and soybean oil (10 and 20%, v/v) were studied and compared to emulsions treated by conventional homogenization (15MPa). Emulsions were characterized by particle size, emulsifying activity index, surface protein concentration at the interface and by transmission electron microscopy. Primary and secondary lipid oxidation products were evaluated in emulsions upon storage. Emulsions with 20% oil treated at 100 and 200MPa exhibited the most oxidative stability due to higher amount of oil and protein surface load at the interface. This manuscript addresses the improvement in oxidative stability in emulsions treated by UHPH when compared to conventional emulsions. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. Randomized, double-blind, controlled, comparative trial of formula food containing soy protein vs. milk protein in visceral fat obesity. FLAVO study

    International Nuclear Information System (INIS)

    Takahira, Masaya; Noda, Keita; Fukushima, Mikio; Zhang, Bo; Mitsutake, Ryoko; Uehara, Yoshinari; Ogawa, Masahiro; Saku, Keijiro; Kakuma, Tatsuyuki

    2011-01-01

    The purpose of the present study was to clarify the efficacy of soy at reducing visceral fat. A randomized, double-blind, controlled, comparative trial was carried out to compare formula food containing soy protein (SP) to the same food in which soy was replaced with milk protein (MP). Forty-eight participants were enrolled for the treatment of visceral fat obesity (visceral fat area >100 cm 2 on computed tomography). The SP formula contained 12 g of SP, 9 g of MP, and other nutrients, and was given for 20 weeks in the morning, while in the MP formula SP was replaced with MP. During the 20 weeks of the trial period, visceral fat area and subcutaneous fat area in the MP group were significantly reduced, while those in the SP group did not change as assessed on analysis of covariance. Although waist circumference was reduced in both the SP and MP groups, body weight and body mass index were significantly reduced only in the MP group. Based on a mixed-effects model, the difference in log-transformed visceral fat profiles between the 2 groups was statistically significant (P<0.05), while a negative relationship was observed between the changes in visceral fat and adiponectin in the MP group (P<0.001), but not in the SP group. Formula food containing MP is superior to that containing SP for reducing visceral and subcutaneous fat. (author)

  17. Proteins in Soy Might Have a Higher Role in Cancer Prevention than Previously Expected: Soybean Protein Fractions Are More Effective MMP-9 Inhibitors Than Non-Protein Fractions, Even in Cooked Seeds

    Directory of Open Access Journals (Sweden)

    Ana Lima

    2017-02-01

    Full Text Available The search for anticancer MMP-9 inhibitors (MMPIs in food products has become a major goal for research. MMPIs in soy have been related only to saponins and isoflavones, but recently, low specific protein fractions in soybeans were shown to reduce MMP-9 activity as well. The present work aimed at comparing the MMPI potential of protein fractions (P and non-protein fractions (NP isolated from soybean seeds, before and after soaking and cooking, mimicking dietary exposures. Reverse and substrate zymography, as well as a fluoregenic DQ gelatin assay were used to evaluate MMP-9 activities. Colon cancer cell migration and proliferation was also tested in HT29 cells. Regarding MMP-9 inhibition, proteins in soy presented IC50 values 100 times lower than non-protein extracts, and remained active after cooking, suggesting that proteins may be more effective MMP-9 inhibitors than non-protein compounds. Using the determined IC50 concentrations, NP fractions were able to induce higher inhibitions of HT29 cell migration and proliferation, but not through MMP-9 inhibition, whilst protein fractions were shown to specifically inhibit MMP-9 activity. Overall, our results show that protein fractions in soybeans might have a higher role in soy-related cancer prevention as MMPIs than previously expected. Being nontoxic and active at lower concentrations, the discovery of these heat-resistant specific MMPI proteins in soy can be of significant importance for cancer preventive diets, particularly considering the increasing use of soy proteins in food products and the controversy around isoflavones amongst consumers.

  18. Biliary lipid composition and gallstone formation in rabbits fed on soy protein, cholesterol, casein and modified casein.

    OpenAIRE

    Ozben, T

    1989-01-01

    In four experimental groups, rabbits were fed on diets containing soy beans, soy beans plus cholesterol (1%, w/w), casein and modified casein for 8 weeks. Biliary lipid levels, lithogenic-index values and the rate of gallstone formation were determined. The highest mean relative concentrations (mol%) of cholesterol and phospholipid were found in the soy bean + cholesterol group, and the highest mean relative bile acid concentration was in the soy bean group. The lowest mean relative cholester...

  19. The α' subunit of β-conglycinin and the A1-5 subunits of glycinin are not essential for many hypolipidemic actions of dietary soy proteins in rats.

    Science.gov (United States)

    Chen, Qixuan; Wood, Carla; Gagnon, Christine; Cober, Elroy R; Frégeau-Reid, Judith A; Gleddie, Stephen; Xiao, Chao Wu

    2014-08-01

    This study examined the effects of dietary soy protein (SP) lacking different storage protein subunits and isoflavones (ISF) on the abdominal fat, blood lipids, thyroid hormones, and enzymatic activities in rats. Weanling Sprague-Dawley rats (8 males and 8 females/group) were fed diets containing either 20 % casein without or with supplemental isoflavones or alcohol-washed SP isolate or SP concentrates (SPC) prepared from 6 different soy bean lines for 8 weeks. Feeding of diets containing SPC regardless of their subunit compositions significantly lowered relative liver weights, blood total, free, and LDL cholesterol in both genders (P Soy isoflavones were mainly responsible for the hypocholesterolemic effects and increased plasma free T3, whereas reduction in FFA, abdominal fat, liver weight and increased plasma total T3 were the effects of the soy proteins. Neither the α' subunit of β-conglycinin nor the A1-5 subunits of glycinin are essential for the hypolipidemic properties of soy proteins.

  20. Anabolic effects of leucine-rich whey protein, carbohydrate, and soy protein with and without β-hydroxy-β-methylbutyrate (HMB) during fasting-induced catabolism: A human randomized crossover trial.

    Science.gov (United States)

    Rittig, Nikolaj; Bach, Ermina; Thomsen, Henrik H; Møller, Andreas B; Hansen, Jakob; Johannsen, Mogens; Jensen, Erik; Serena, Anja; Jørgensen, Jens O; Richelsen, Bjørn; Jessen, Niels; Møller, Niels

    2017-06-01

    Protein-rich beverages are widely used clinically to preserve muscle protein and improve physical performance. Beverages with high contents of leucine or its keto-metabolite β-hydroxy-β-methylbutyrate (HMB) are especially anabolic in muscle, but it is uncertain whether this also applies to catabolic conditions such as fasting and whether common or separate intracellular signaling cascades are involved. To compare a specific leucine-rich whey protein beverage (LWH) with isocaloric carbohydrate- (CHO), soy protein (SOY), and soy protein +3 g HMB (HMB) during fasting-induced catabolic conditions. Eight healthy lean male subjects underwent four interventions (LWH, CHO, SOY, and HMB) using a randomized crossover design. Each trial included a 36 h fast and consisted of a 3 h basal fasting period and a 4 h 'sipping' period. Forearm net balances of phenylalanine (NB phe , measure of net protein loss) improved for all groups (p HMB compared with SOY (p HMB have superior anabolic effects on muscle protein kinetics after 36 h of fasting, and LWH distinctly activates the mTOR pathway. These novel findings suggest that leucine-rich whey protein and/or HMB are specifically beneficial during fasting-induced catabolic conditions. Copyright © 2016 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

  1. Production and quality evaluation of probiotic soy milk | Onyibe ...

    African Journals Online (AJOL)

    Soy milk is produced from a protein rich legume with high nutritional value. Adding probiotic agent(s) to soy milk increases its health value. In this study, soy milk and probiotic soy milk samples were produced, their qualities evaluated and shelf life at different temperatures of storage monitored. Products were of good taste ...

  2. RNA-sequencing data analysis of uterus in ovariectomized rats fed with soy protein isolate,17B-estradiol and casein

    Science.gov (United States)

    This data file describes the bioinformatics analysis of uterine RNA-seq data comparing genome wide effects of feeding soy protein isolate compared to casein to ovariectomized female rats age 64 days relative to treatment of casein fed rats with 5 ug/kg/d estradiol and relative to rats treated with e...

  3. A novel water-based process produces eco-friendly bio-adhesive made from green cross-linked soybean soluble polysaccharide and soy protein.

    Science.gov (United States)

    Yuan, Cheng; Chen, Mingsong; Luo, Jing; Li, Xiaona; Gao, Qiang; Li, Jianzhang

    2017-08-01

    In this study, an eco-friendly soy protein adhesive was developed that utilized two components from soybean meal without addition of any toxic material. A plant-based, water-soluble and inexpensive soybean soluble polysaccharide was used as the novel renewable material to combine with soy protein to produce a soy protein adhesive. Three-plywood was fabricated with the resulting adhesive, and its wet shear strength was measured. The results showed the wet shear strength of plywood bonded by the adhesive reached 0.99MPa, meeting the water resistance requirement for interior use panels. This improvement was attributed to the following reasons: (1) Combination of cross-linked soybean soluble polysaccharide and soy protein formed an interpenetrating network structure, improving the thermal stability and water resistance of the cured adhesive. (2) Adding CL-SSPS decreased the adhesive viscosity to 15.14Pas, which increased the amount of the adhesive that penetrate the wood's surface and formed more interlocks. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. RNA-sequencing data analysis of uterus in ovariectomized rats fed with soy protein isolate, 17β-estradiol and casein

    Directory of Open Access Journals (Sweden)

    Martin J. Ronis

    2016-06-01

    Full Text Available This data file describes the bioinformatics analysis of uterine RNA-seq data comparing genome wide effects of feeding soy protein isolate compared to casein to ovariectomized female rats age 64 days relative to treatment of casein fed rats with 5 μg/kg/d estradiol and relative to rats treated with estradiol and also fed soy protein isolate. Complete raw data files were deposited in the gene Expression Omnibus (GEO at NCBI (http:/www.ncbi.nlm.nih.gov.geo/ under the GEO accession number GEO: GSE69819. Data presented here incudes a summary of the differential expression analysis with top 30 genes up- and down-regulated by soy protein isolate (SPI, estradiol (E2 and SPI+E2. Additional functional annotation analysis of KEGG pathways is also presented for each treatment, together with networks of interaction between those pathways. Further interpretation and discussion of this data can be found in the article “Uterine responses to feeding soy protein isolate and treatment with 17β-estradiol differ in ovariectomized female rats” Ronis et al. (2016 [1].

  5. A comparison of the effects of 2 doses of soy protein or casein on serum lipids, serum lipoproteins, and plasma total homocysteine in hypercholesterolemic subjects.

    Science.gov (United States)

    Tonstad, Serena; Smerud, Knut; Høie, Lars

    2002-07-01

    Studies have shown that soy protein reduces some atherogenic lipid and lipoprotein concentrations, although lipoprotein(a) concentrations may be increased. The dose response of soy protein has not been established; neither has its effect on plasma total homocysteine. Our objective was to evaluate the effect of 2 doses of soy protein on lipid, lipoprotein, and homocysteine concentrations. Four to 24 wk after being instructed to consume a lipid-lowering diet, 130 men and women with LDL-cholesterol concentrations > or = 4 mmol/L were studied during a parallel group trial in which 4 interventions were assigned randomly. Thirty grams isolated soy protein (ISP) and 10 g cotyledon fiber or 50 g ISP and 16.6 g cotyledon fiber or equivalent doses of casein and cellulose were consumed daily as a beverage for 16 wk. When the 2 groups who consumed ISP were compared with the 2 groups who consumed casein, the differences in the net changes from baseline to week 16 in the concentrations of LDL cholesterol and plasma total homocysteine were -0.26 mmol/L (95% CI: -0.43, -0.09 mmol/L; P = 0.01) and -0.8 micromol/L (-1.4, -0.2 micromol/L; P = 0.005), respectively. The effect of the ISP dose was not significant. There were no significant differences between the 2 ISP and the 2 casein groups in changes in lipoprotein(a), HDL-cholesterol, or triacylglycerol concentrations. Adding 30-50 g soy protein/d to a lipid-lowering diet significantly reduced LDL-cholesterol concentrations without increasing lipoprotein(a) concentrations. Plasma total homocysteine concentrations also decreased, suggesting a novel, possibly antiatherosclerotic effect.

  6. Soy, Soy Foods and Their Role in Vegetarian Diets

    Directory of Open Access Journals (Sweden)

    Gianluca Rizzo

    2018-01-01

    Full Text Available Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in the production of meat analogues and milk substitutes. However, there are some doubts about the potential effects on health, such as the effectiveness on cardiovascular risk reduction or, conversely, on the possible disruption of thyroid function and sexual hormones. The soy components that have stimulated the most research interest are isoflavones, which are polyphenols with estrogenic properties highly contained in soybeans. In this review, we discuss the characteristics of soy and soy foods, focusing on their nutrient content, including phytoestrogens and other bioactive substances that are noteworthy for vegetarians, the largest soy consumers in the Western countries. The safety of use will also be discussed, given the growing trend in adoption of vegetarian styles and the new soy-based foods availability.

  7. Preheating curvaton perturbations

    International Nuclear Information System (INIS)

    Bastero-Gil, M.; Di Clemente, V.; King, S.F.

    2005-01-01

    We discuss the potentially important role played by preheating in certain variants of the curvaton mechanism in which isocurvature perturbations of a D-flat (and F-flat) direction become converted to curvature perturbations during reheating. We discover that parametric resonance of the isocurvature components amplifies the superhorizon fluctuations by a significant amount. As an example of these effects we develop a particle physics motivated model which involves hybrid inflation with the waterfall field N being responsible for generating the μ term, the right-handed neutrino mass scale, and the Peccei-Quinn symmetry breaking scale. The role of the curvaton field can be played either by usual Higgs field, or the lightest right-handed sneutrino. Our new results show that it is possible to achieve the correct curvature perturbations for initial values of the curvaton fields of order the weak scale. In this model we show that the prediction for the spectral index of the final curvature perturbation only depends on the mass of the curvaton during inflation, where consistency with current observational data requires the ratio of this mass to the Hubble constant to be 0.3

  8. Amino Acid Composition of an Organic Brown Rice Protein Concentrate and Isolate Compared to Soy and Whey Concentrates and Isolates

    Directory of Open Access Journals (Sweden)

    Douglas S. Kalman

    2014-06-01

    Full Text Available A protein concentrate (Oryzatein-80™ and a protein isolate (Oryzatein-90™ from organic whole-grain brown rice were analyzed for their amino acid composition. Two samples from different batches of Oryzatein-90™ and one sample of Oryzatein-80™ were provided by Axiom Foods (Los Angeles, CA, USA. Preparation and analysis was carried out by Covance Laboratories (Madison, WI, USA. After hydrolysis in 6-N hydrochloric acid for 24 h at approximately 110 °C and further chemical stabilization, samples were analyzed by HPLC after pre-injection derivitization. Total amino acid content of both the isolate and the concentrate was approximately 78% by weight with 36% essential amino acids and 18% branched-chain amino acids. These results are similar to the profiles of raw and cooked brown rice except in the case of glutamic acid which was 3% lower in the isolate and concentrate. The amino acid content and profile of the Oryzatein-90™ isolate was similar to published values for soy protein isolate but the total, essential, and branched-chain amino acid content of whey protein isolate was 20%, 39% and 33% greater, respectively, than that of Oryzatein-90™. These results provide a valuable addition to the nutrient database of protein isolates and concentrates from cereal grains.

  9. Amino Acid Composition of an Organic Brown Rice Protein Concentrate and Isolate Compared to Soy and Whey Concentrates and Isolates.

    Science.gov (United States)

    Kalman, Douglas S

    2014-06-30

    A protein concentrate (Oryzatein-80™) and a protein isolate (Oryzatein-90™) from organic whole-grain brown rice were analyzed for their amino acid composition. Two samples from different batches of Oryzatein-90™ and one sample of Oryzatein-80™ were provided by Axiom Foods (Los Angeles, CA, USA). Preparation and analysis was carried out by Covance Laboratories (Madison, WI, USA). After hydrolysis in 6-N hydrochloric acid for 24 h at approximately 110 °C and further chemical stabilization, samples were analyzed by HPLC after pre-injection derivitization. Total amino acid content of both the isolate and the concentrate was approximately 78% by weight with 36% essential amino acids and 18% branched-chain amino acids. These results are similar to the profiles of raw and cooked brown rice except in the case of glutamic acid which was 3% lower in the isolate and concentrate. The amino acid content and profile of the Oryzatein-90™ isolate was similar to published values for soy protein isolate but the total, essential, and branched-chain amino acid content of whey protein isolate was 20%, 39% and 33% greater, respectively, than that of Oryzatein-90™. These results provide a valuable addition to the nutrient database of protein isolates and concentrates from cereal grains.

  10. Soy protein is beneficial but high-fat diet and voluntary running are detrimental to bone structure in mice.

    Science.gov (United States)

    Yan, Lin; Graef, George L; Nielsen, Forrest H; Johnson, LuAnn K; Cao, Jay

    2015-06-01

    Physical activity and soy protein isolate (SPI) augmentation have been reported to be beneficial for bone health. We hypothesized that combining voluntary running and SPI intake would alleviate detrimental changes in bone induced by a high-fat diet. A 2 × 2 × 2 experiment was designed with diets containing 16% or 45% of energy as corn oil and 20% SPI or casein fed to sedentary or running male C57BL/6 mice for 14 weeks. Distal femurs were assessed for microstructural changes. The high-fat diet significantly decreased trabecular number (Tb.N) and bone mineral density (BMD) and increased trabecular separation (Tb.Sp). Soy protein instead of casein, regardless of fat content, in the diet significantly increased bone volume fraction, Tb.N, connectivity density, and BMD and decreased Tb.Sp. Voluntary running, regardless of fat content, significantly decreased bone volume fraction, Tb.N, connectivity density, and BMD and increased Tb.Sp. The high-fat diet significantly decreased osteocalcin and increased tartrate-resistant acid phosphatase 5b (TRAP 5b) concentrations in plasma. Plasma concentrations of osteocalcin were increased by both SPI and running. Running alleviated the increase in TRAP 5b induced by the high-fat diet. These findings demonstrate that a high-fat diet is deleterious, and SPI is beneficial to trabecular bone properties. The deleterious effect of voluntary running on trabecular structural characteristics indicates that there may be a maximal threshold of running beyond which beneficial effects cease and detrimental effects occur. Increases in plasma osteocalcin and decreases in plasma TRAP 5b in running mice suggest that a compensatory response occurs to counteract the detrimental effects of excessive running. Published by Elsevier Inc.

  11. Soy Components vs. Whole Soy: Are We Betting Our Bones on a Long Shot?123

    OpenAIRE

    Reinwald, Susan; Weaver, Connie M.

    2010-01-01

    Soybeans are a good source of bone-healthy nutrients. Epidemiological studies in Asia evaluating diets containing traditional whole soy foods show a positive association with bone mineral density and fracture protection. Smaller scale intervention studies in Western nations mainly feature isolated soy protein (SP) and purified or concentrated soy isoflavones (SI) rather than whole soy foods and they have produced inconsistent results. Consumption of SP does not alter calcium (Ca) retention ev...

  12. First-pass uptake and oxidation of glucose by the splanchnic tissue in young goats fed soy protein-based milk diets with or without amino acid supplementation: glucose metabolism in goat kids after soy feeding.

    Science.gov (United States)

    Schönhusen, U; Junghans, P; Flöter, A; Steinhoff-Wagner, J; Görs, S; Schneider, F; Metges, C C; Hammon, H M

    2013-04-01

    The study was designed to examine whether feeding soy protein isolate as partial replacement of casein (CN) affects glucose metabolism in young goats and whether effects may be ameliorated by supplementation of those AA known to be lower concentrated in soy than in CN. Goat kids (d 20 of age) were fed comparable milk protein diets, in which 50% of the crude protein was either CN (control, CON), soy protein isolate (SPI), or soy protein isolate supplemented with AA (SPIA) for 43 d (n=8 per group). On d 62 of age, a single bolus dose of d-[(13)C6]glucose (10mg/kg of BW) was given with the morning diet, and simultaneously, a single bolus dose of d-[6,6-(2)H2]glucose (5mg/kg of BW) was injected into a jugular vein. Blood samples were collected between -30 and +420 min relative to the tracer administration to measure the (13)C and (2)H enrichments of plasma glucose and the (13)C enrichment of blood CO2. Glucose first-pass uptake by the splanchnic tissues was calculated from the rate of appearance of differentially labeled glucose tracer in plasma. Glucose oxidation was calculated from (13)C enrichment in blood CO2. In addition, plasma concentrations of triglycerides, nonesterified fatty acids, glucose, insulin, and glucagon were measured. On d 63 of age, kids were killed and jejunal mucosa and liver samples were collected to measure lactase mRNA levels and lactase and maltase activities in the jejunum and activities of pyruvate carboxylase and phosphoenolpyruvate carboxykinase (PEPCK) in the liver. Basal plasma glucose concentration tended to be higher in the CON than the SPIA group, whereas basal insulin was higher in the CON group than the SPI and SPIA groups, and glucagon was higher in the CON than the SPIA group. Plasma glucose and insulin concentrations increased during the first hour after feeding, whereas plasma glucagon increased immediately after feeding and after 1h of feeding. First-pass uptake and glucose oxidation were not affected by diet. Maltase

  13. Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages

    Science.gov (United States)

    Karuri, Edward G.; Wanyoike, Margaret M. M.

    2017-01-01

    The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively. Increasing BF decreased moisture and ash contents but increased protein and fat contents of the sausages (p sausages (p sausages than CS. PMID:28706941

  14. A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

    Directory of Open Access Journals (Sweden)

    Xiaozhi Tang

    2017-01-01

    Full Text Available The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30% on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP diluted the concentration of gluten, leading to an increase in dough development time (MDT and breakdown torque and a decrease in stability time (MST and minimum torque (MMT. The gelation of WP during the heat treatment increased dough peak torque (MPT, G′, and G′′. As a contrast, the addition of soy protein (SP increased dough MST, MDT, and MMT. The aggregation of SP helped increase G′ and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, G′, and G′′ of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

  15. Effects of Heat-oxidized Soy Protein Isolate on Growth Performance and Digestive Function of Broiler Chickens at Early Age

    Directory of Open Access Journals (Sweden)

    X. Chen

    2015-04-01

    Full Text Available This study was conducted to investigate effects of heat-oxidized soy protein isolate (HSPI on growth performance, serum biochemical indices, apparent nutrient digestibility and digestive function of broiler chickens. A total of 320 1-day-old Arbor Acres chicks were randomly divided into 4 groups with 8 replicates of 10 birds, receiving diets containing soy protein isolate (SPI, control group or the same amount of SPI heated in an oven at 100°C for 1, 4, or 8 h, for 21 days, respectively. The results indicated that compared with the control group, body weight gain and feed intake of birds fed diet containing SPI heated for 8 h were significantly lower (p<0.05. Serum urea nitrogen concentration was higher in the broilers fed diet containing SPI heated for 4 or 8 h at d 21 (p<0.05. In contrast, serum glucose content was decreased by HSPI substitution at d 21 (p<0.05. The relative pancreas weight in HSPI groups was higher than that in the control group at d 21 (p<0.05. Meanwhile, the opposite effect was observed for relative weight of anterior intestine and ileum in broilers fed a diet containing SPI heated for 8 h (p<0.05. Birds fed diets containing SPI heated for 4 or 8 h had a decreased lipase activity in anterior intestinal content at d 14 and 21 (p<0.05, respectively. In addition, the same effect was also noted in broilers given diets containing SPI heated for 1 h at d 21 (p<0.05. Similarly, amylase, protease and trypsin activity in anterior intestinal content were lower in broilers fed diets containing SPI heated for 8 h at d 21 (p<0.05. The apparent digestibility of dry matter (DM from d 8 to 10 and DM, crude protein (CP, and ether extract from d 15 to 17 were lower in broilers fed diets containing SPI heated for 8 h (p<0.05. Besides, birds given diets containing SPI heated for 4 h also exhibited lower CP apparent digestibility from d 15 to 17 (p<0.05. It was concluded that HSPI inclusion can exert a negative influence on the growth

  16. Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

    Directory of Open Access Journals (Sweden)

    Rojas-Nery, E.

    2015-12-01

    Full Text Available In order to modify the fatty acid profile of panela-type cheese (a Mexican fresh cheese, emulsified soybean oil with soy protein isolate and different carrageenan (iota, kappa or lambda was employed as fat replacer. The replacement of milk fat in panela-type cheese resulted in higher cheese yield values and moisture content, besides a concomitant lower fat phase and higher protein content, due to a soy protein isolate in emulsified soybean oil. Fat replacement resulted in a harder but less cohesive, spring and resilient texture, where differences in texture could be attributed to the specific carrageenan-casein interactions within the rennet coagulated cheese matrix. The FTIR analysis showed that the milk fat replacement changed the fatty acid profile, also in function of the type of carrageenan employed. Lambda carrageenan containing emulsions improved moisture retention and maintained the textural properties of panela-type cheese.Para modificar el perfil de ácidos grasos de los quesos tipo panela (queso fresco popular en México, se utilizó aceite de soja emulsionado con aislado de proteína de soja y diferentes carrageninas (iota, kappa o lambda como sustituto de la grasa. Reemplazar la grasa de la leche en el queso tipo panela resultó en mayor rendimiento quesero y mayor contenido de humedad, además de una concomitante menor fase grasa y mayor contenido de proteína, debido al aislado de proteína de soja en el aceite de soja emulsionado. La sustitución de la grasa dio como resultado una textura más dura, pero menos cohesiva, elástica y resiliente, donde estas diferencias podrían ser atribuidas a la interacción especifica entre carrageninas-caseinas en la matriz coagulada del queso. El análisis de FTIR muestra que reemplazar la grasa de la leche cambia el perfil de ácidos grasos, también en función del tipo de carragenina empleado. Las emulsiones con lambda carrageninas mejoraron la retención de humedad y mantuvieron las

  17. Effects of pelleted or powdered diets containing soy protein or sodium caseinate on lipid concentrations and bile acid excretion in golden Syrian hamsters.

    Science.gov (United States)

    Butteiger, Dustie N; Krul, Elaine S

    2015-08-01

    Custom diets are a convenient vector for oral administration of test articles, but the processing and physical form of a diet can affect its nutritional properties and how it is consumed. Here, the authors evaluated the feeding behavior and physiology of golden Syrian hamsters fed diets of either soy or caseinate protein in pelleted or powdered forms for 28 d to determine whether dietary processing and form mediates the physiological effects of dietary proteins. The authors compared body weight, food consumption, serum cholesterol concentration, serum triglyceride concentration, fecal weight and fecal excretion of bile acids between treatment groups. Hamsters fed powdered diets showed higher food consumption than hamsters fed pelleted diets, regardless of protein source. Hamsters fed soy pelleted diets showed lower serum cholesterol concentration and higher fecal excretion of bile acid than hamsters fed caseinate pelleted diets, and serum cholesterol concentration correlated strongly with fecal excretion of bile acid. This correlation suggests that the physiological effects of soy protein on cholesterol and excretion of bile acid might be related or similarly mediated through diet. The differences observed between hamsters on different diets indicate that dietary form can influence both feeding behavior and the physiological effects of a diet in hamsters.

  18. Functional extruded snacks with lycopene and soy protein Snacks extrusados funcionais com licopeno e proteína de soja

    Directory of Open Access Journals (Sweden)

    Paula Fernanda Pinto da Costa

    2010-03-01

    Full Text Available In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature and the addition of functional ingredients (lycopene and soy protein on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD was followed. The independent variables were: i percentage of soy protein isolate (0-30%; ii percentage of lycopene preparation (0-0.1%; iii raw material moisture content (20-30%; and iv 5th zone temperature (100-150 °C. The expansion index reached maximum values with the lowest raw material moisture content (20% and intermediate temperatures (approximately 125 °C. Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C.Neste trabalho, estudou-se a influência de parâmetros do processo de extrusão termoplástica (umidade da matéria-prima e temperatura e da adição de ingredientes funcionais (licopeno e proteína de soja sobre características de qualidade de uma formulação-base para snacks extrusados de milho, com o objetivo de desenvolver um alimento funcional de fácil consumo. Utilizou-se um extrusor monorrosca Inbramaq, modelo Labor PQ 30, e seguiu-se um planejamento experimental com as seguintes variáveis independentes: i teor de isolado proteico de soja (0 a 30%; ii teor de preparado de licopeno (0

  19. Influence of sorbitol on mechanical and physico-chemical properties of soy protein-based bioplastics processed by injection molding

    Directory of Open Access Journals (Sweden)

    Manuel Felix

    Full Text Available Abstract Soy Protein Isolate (SPI has been evaluated as useful candidate for the development of protein-based bioplastic materials processed by injection molding. The influence of sorbitol (SB as plasticizer in mechanical properties and water uptake capacity was evaluated in SPI-based bioplastics. A mixing rheometer that allows monitoring torque and temperature during mixing and a small-scale-plunger-type injection molding machine were used to obtain SPI/Plasticizer blends and SPI-based bioplastics, respectively. Dynamic measurements were carried out to obtain mechanical spectra of different bioplastics. Moreover, the mechanical characterization was supplemented with uniaxial tensile tests. Additionally, the influence of SB in water uptake capacity was also evaluated. The introduction of SB leads to increase the rigidity of bioplastics as well as the water uptake capacity after 24h, however it involves a decrease in strain at break. Final bioplastics are plastic materials with both adequate properties for the substitution of conventional petroleum plastics and high biodegradability.

  20. Replacement of fishmeal for soy protein concentrate in diets for juvenile Litopenaeus vannamei in biofloc-based rearing system

    Directory of Open Access Journals (Sweden)

    Adolfo Jatobá

    Full Text Available ABSTRACT This study aimed to assess the final body weight, weekly weight gain, yield, apparent feed efficiency, protein efficiency ratio, and feed intake of the Pacific white shrimp (Litopenaeus vannamei fed four diets containing different levels of soy protein concentrate (SPC as a replacement for fishmeal, reared in a super-intensive biofloc system. Diets consisted of replacing 209 g kg-1 fishmeal at 0, 33, 66, and 100% SPC. Shrimp were raised in a biofloc system using twelve experimental units stocked with 250 shrimp m-3 under constant aeration (O2>5mg L-1 and temperature (29±0.5 °C. No significant differences among treatments were observed based on water quality parameters. Shrimp fed diets with 0 and 33% substitution exhibited the highest weekly growth (1.88 and 1.79 g per week and final weights (15.2 and 14.7 g compared with shrimp fed the 66 and 100% replacement. A lower feed intake was observed for shrimp fed the 33% SPC diet (3.18 kg per experimental unit compared with 0% replacement (3.62 kg. Shrimp fed the 33% replacement achieved a similar performance and lower feed intake than animals fed diet without replacement.

  1. Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition.

    Science.gov (United States)

    Wang, Wenjie; Shen, Mingyue; Liu, Suchen; Jiang, Lian; Song, Qianqian; Xie, Jianhua

    2018-07-15

    Effect of different salt ions on the gel properties and microstructure of Mesona blumes polysaccharide (MBP)-soy protein isolates (SPI) mixed gels were investigated. Sodium and calcium ions were chosen to explore their effects on the rheological behavior and gel properties of MBP-SPI mixed gels were evaluated by using rheological, X-ray diffraction, protein solubility determination, and microstructure analysis. Results showed that the addition of salt ions change the crystalline state of gels system, the crystal of gel was enhanced at low ion concentrations (0.005-0.01 M). The two peaks of gel characteristic at 8.9° and 19.9° almost disappeared at high salt ions concentrations (0.015-0.02 M), and new crystallization peaks appeared at around 30° and 45°. The elasticity, viscosity, gel strength, water holding capacity, and thermal stability of gel were increased at low ion concentration. Results showed that the main interactions which promoted gel formation and maintain the three-dimensional structure of the gel were electrostatic interactions, hydrophobic interactions, and disulfide interactions. Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates.

    Science.gov (United States)

    Guan, Haining; Diao, Xiaoqin; Jiang, Fan; Han, Jianchun; Kong, Baohua

    2018-04-15

    Enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure conditions was studied and the effects of hydrolysis on antioxidant and antihypertensive activities were investigated. As observed, high hydrostatic pressure (80-300MPa) enhanced the hydrolytic efficiency of Corolase PP and decreased the surface hydrophobicity of the hydrolysates. Hydrolysates obtained at 200MPa for 4h had higher bioactivities (reducing power, ABTS radical-scavenging and ACE inhibitory activities). The molecular weight (MW) determination indicated that hydrolysis at high hydrostatic pressure could increase the production of small peptides (hydrostatic pressure combined with Corolase PP treatments could be used as a potential technology to produce bioactive peptides from soy protein isolate. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Gravitational-wave mediated preheating

    Energy Technology Data Exchange (ETDEWEB)

    Alexander, Stephon [Center for Cosmic Origins and Department of Physics and Astronomy, Dartmouth College, Hanover, NH 03755 (United States); Cormack, Sam, E-mail: samuel.c.cormack.gr@dartmouth.edu [Center for Cosmic Origins and Department of Physics and Astronomy, Dartmouth College, Hanover, NH 03755 (United States); Marcianò, Antonino [Center for Field Theory and Particle Physics & Department of Physics, Fudan University, 200433 Shanghai (China); Yunes, Nicolás [Department of Physics, Montana State University, Bozeman, MT 59717 (United States); Kavli Institute for Theoretical Physics, University of California, Santa Barbara, CA 93106 (United States)

    2015-04-09

    We propose a new preheating mechanism through the coupling of the gravitational field to both the inflaton and matter fields, without direct inflaton–matter couplings. The inflaton transfers power to the matter fields through interactions with gravitational waves, which are exponentially enhanced due to an inflation–graviton coupling. One such coupling is the product of the inflaton to the Pontryagin density, as in dynamical Chern–Simons gravity. The energy scales involved are constrained by requiring that preheating happens fast during matter domination.

  4. Soy-dairy protein blend and whey protein ingestion after resistance exercise increases amino acid transport and transporter expression in human skeletal muscle

    Science.gov (United States)

    Reidy, P. T.; Walker, D. K.; Dickinson, J. M.; Gundermann, D. M.; Drummond, M. J.; Timmerman, K. L.; Cope, M. B.; Mukherjea, R.; Jennings, K.; Volpi, E.

    2014-01-01

    Increasing amino acid availability (via infusion or ingestion) at rest or postexercise enhances amino acid transport into human skeletal muscle. It is unknown whether alterations in amino acid availability, from ingesting different dietary proteins, can enhance amino acid transport rates and amino acid transporter (AAT) mRNA expression. We hypothesized that the prolonged hyperaminoacidemia from ingesting a blend of proteins with different digestion rates postexercise would enhance amino acid transport into muscle and AAT expression compared with the ingestion of a rapidly digested protein. In a double-blind, randomized clinical trial, we studied 16 young adults at rest and after acute resistance exercise coupled with postexercise (1 h) ingestion of either a (soy-dairy) protein blend or whey protein. Phenylalanine net balance and transport rate into skeletal muscle were measured using stable isotopic methods in combination with femoral arteriovenous blood sampling and muscle biopsies obtained at rest and 3 and 5 h postexercise. Phenylalanine transport into muscle and mRNA expression of select AATs [system L amino acid transporter 1/solute-linked carrier (SLC) 7A5, CD98/SLC3A2, system A amino acid transporter 2/SLC38A2, proton-assisted amino acid transporter 1/SLC36A1, cationic amino acid transporter 1/SLC7A1] increased to a similar extent in both groups (P protein blend resulted in a prolonged and positive net phenylalanine balance during postexercise recovery compared with whey protein (P protein synthesis increased similarly between groups. We conclude that, while both protein sources enhanced postexercise AAT expression, transport into muscle, and myofibrillar protein synthesis, postexercise ingestion of a protein blend results in a slightly prolonged net amino acid balance across the leg compared with whey protein. PMID:24699854

  5. Modification of the BAX System PCR assay for detecting Salmonella in beef, produce, and soy protein isolate. Performance Tested Method 100201.

    Science.gov (United States)

    Peng, Linda X; Wallace, Morgan; Andaloro, Bridget; Fallon, Dawn; Fleck, Lois; Delduco, Dan; Tice, George

    2011-01-01

    The BAX System PCR assay for Salmonella detection in foods was previously validated as AOAC Research Institute (RI) Performance Tested Method (PTM) 100201. New studies were conducted on beef and produce using the same media and protocol currently approved for the BAX System PCR assay for E. coli O157:H7 multiplex (MP). Additionally, soy protein isolate was tested for matrix extension using the U.S. Food and Drug Administration-Bacteriological Analytical Manual (FDA-BAM) enrichment protocols. The studies compared the BAX System method to the U.S. Department of Agriculture culture method for detecting Salmonella in beef and the FDA-BAM culture method for detecting Salmonella in produce and soy protein isolate. Method comparison studies on low-level inoculates showed that the BAX System assay for Salmonella performed as well as or better than the reference method for detecting Salmonella in beef and produce in 8-24 h enrichment when the BAX System E. coli O157:H7 MP media was used, and soy protein isolate in 20 h enrichment with lactose broth followed by 3 h regrowth in brain heart infusion broth. An inclusivity panel of 104 Salmonella strains with diverse serotypes was tested by the BAX System using the proprietary BAX System media and returned all positive results. Ruggedness factors involved in the enrichment phase were also evaluated by testing outside the specified parameters, and none of the factors examined affected the performance of the assay.

  6. Effect of temperature and relative humidity on the water vapour permeability and mechanical properties of cassava starch and soy protein concentrate based edible films.

    Science.gov (United States)

    Chinma, C E; Ariahu, C C; Alakali, J S

    2015-04-01

    The effect of temperature and relative humidity on the water vapour permeability (WVP) and mechanical properties of cassava starch and soy protein concentrate (SPC) based edible films containing 20 % glycerol level were studied. Tensile strength and elastic modulus of edible films increased with increase in temperature and decreased with increase in relative humidity, while elongation at break decreased. Water vapour permeability of the films increased (2.6-4.3 g.mm/m(2).day.kPa) with increase in temperature and relative humidity. The temperature dependence of water vapour permeation of cassava starch-soy protein concentrate films followed Arrhenius relationship. Activation energy (Ea) of water vapour permeation of cassava starch-soy protein concentrate edible films ranged from 1.9 to 5.3 kJ/mol (R (2)  ≥ 0.93) and increased with increase in SPC addition. The Ea values were lower for the bio-films than for polyvinylidene chloride, polypropylene and polyethylene which are an indication of low water vapour permeability of the developed biofilms compared to those synthetic films.

  7. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4.

    Science.gov (United States)

    Wang, Xufeng; He, Zhiyong; Zeng, Maomao; Qin, Fang; Adhikari, Benu; Chen, Jie

    2017-04-15

    The effects of the size and content of soy protein isolate (SPI) aggregates on the rheological and textural properties of CaSO 4 -induced SPI emulsion gels were investigated. Considerable differences in the rheological, water-holding, and micro-structural properties were observed. The gels with larger and/or more SPI aggregates showed substantial increase in the elastic modulus and had lower gelation temperatures. Creep data suggested that the size of the SPI aggregates contributed more to the elastic modulus, whereas the increase of aggregate content enhanced the elastic modulus and viscous component of the gels. The water-holding capacity was markedly enhanced (pemulsions and emulsion gels. Copyright © 2016. Published by Elsevier Ltd.

  8. Performance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage period.

    Science.gov (United States)

    Pham, T Thuy; Shah, Nagendra P

    2009-01-01

    In this study, soy protein isolate (SPI) (4%, v/w) was supplemented to the yogurt mix to increase the amount of biologically active isoflavone in yogurt (SY). The control yogurt was without any SPI supplementation (USY). The supplementation significantly (P yogurt starter including Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and Streptococcus thermophilus ST 1342 (ST 1342) during the fermentation process by 4.7%. The starter produced more acetic acid and less lactic acid in SY than that in USY and altered the ratio of lactic and acetic acid during the entire storage period. The viability of both Lb 11842 and ST 1342 in SY was significantly (P < 0.05) lower than that in USY from 14 d of the storage period, however, their concentration still remained high (8.11 to 8.84 log CFU/g). The starter transformed 72.8% of total inactive isoflavone glycosides (IG) to active isoflavone aglycones (IA), increasing the IA content from 1.35 to 15.01 mg/100 g sample. During the storage period, IA concentration slowly rose from 15.02 to 15.51 mg/100 g sample.

  9. Studies on soy protein isolate/polyvinyl alcohol hybrid nanofiber membranes as multi-functional eco-friendly filtration materials

    Energy Technology Data Exchange (ETDEWEB)

    Fang, Qun; Zhu, Ming; Yu, Siruo; Sui, Gang, E-mail: suigang@mail.buct.edu.cn; Yang, Xiaoping

    2016-12-15

    Highlights: • Biodegradable filtration membranes were prepared. • Polar groups in the membrane surface helped capture fine particles. • Loading filtration efficiency can reach 99.99% in the case of small pressure drop. • Filtration membrane showed antimicrobial activity to Escherichia coli. - Abstract: A biodegradable and multifunctional air filtration membrane was prepared by electrospinning of soy protein isolate (SPI)/polyvinyl alcohol (PVA) system in this paper. The optimized SPI/PVA proportion in the spinning solution was determined according to the analyses of microstructure, surface chemical characteristic and mechanical property of the hybrid nanofiber membranes. Under the preferred preparation condition, two kinds of polymer materials displayed a good compatibility in the hybrid nanofibers, and a large number of polar groups existed in the membrane surface. The loading filtration efficiency of the nanofiber membrane with optimal material ratio and areal density can reach 99.99% after test of 30 min for fine particles smaller than 2.5 μm in the case of small pressure drop. Besides, this kind of filtration membrane showed an antimicrobial activity to Escherichia coli in the study. The SPI/PVA hybrid nanofiber membrane with proper material composition and microstructure can be used as a new type of high performance eco-friendly filtration materials.

  10. Simultaneously Toughening and Strengthening Soy Protein Isolate-Based Composites via Carboxymethylated Chitosan and Halloysite Nanotube Hybridization

    Directory of Open Access Journals (Sweden)

    Xiaorong Liu

    2017-06-01

    Full Text Available Chemical cross-linking modification can significantly enhance the tensile strength (TS of soy protein isolate (SPI-based composites, but usually at the cost of a reduction in the elongation at break (EB. In this study, eco-friendly and high-potential hybrid SPI-based nanocomposites with improved TS were fabricated without compromising the reduction of EB. The hybrid of carboxymethylated chitosan (CMCS and halloysite nanotubes (HNTs as the enhancement center was added to the SPI and 1,2,3-propanetriol-diglycidyl-ether (PTGE solution. The chemical structure, crystallinity, micromorphology, and opacity properties of the obtained SPI/PTGE/HNTs/CMCS film was analyzed by the attenuated total reflectance-Fourier transform infrared (ATR-FTIR spectroscopy, X-ray photoelectron spectroscopy (XPS, X-ray diffraction (XRD, scanning electron microscopy (SEM, atomic force microscopy (AFM, and UV-Vis spectroscopy. The results indicated that HNTs were uniformly dispersed in the SPI matrix without crystal structure damages. Compared to the SPI/PTGE film, the TS and EB of the SPI/PTGE/HNTs/CMCS film were increased by 57.14% and 27.34%, reaching 8.47 MPa and 132.12%, respectively. The synergy of HNTs and CMCS via electrostatic interactions also improved the water resistance of the SPI/PTGE/HNTs/CMCS film. These films may have considerable potential in the field of sustainable and environmentally friendly packaging.

  11. Improvement in Functional Properties of Soy Protein Isolate-Based Film by Cellulose Nanocrystal–Graphene Artificial Nacre Nanocomposite

    Directory of Open Access Journals (Sweden)

    Kuang Li

    2017-07-01

    Full Text Available A facile, inexpensive, and green approach for the production of stable graphene dispersion was proposed in this study. We fabricated soy protein isolate (SPI-based nanocomposite films with the combination of 2D negative charged graphene and 1D positive charged polyethyleneimine (PEI-modified cellulose nanocrystals (CNC via a layer-by-layer assembly method. The morphologies and surface charges of graphene sheets and CNC segments were characterized by atomic force microscopy and Zeta potential measurements. The hydrogen bonds and multiple interface interactions between the filler and SPI matrix were analyzed by Attenuated Total Reflectance–Fourier Transform Infrared spectra and X-ray diffraction patterns. Scanning electron microscopy demonstrated the cross-linked and laminated structures in the fracture surface of the films. In comparison with the unmodified SPI film, the tensile strength and surface contact angles of the SPI/graphene/PEI-CNC film were significantly improved, by 99.73% and 37.13% respectively. The UV–visible light barrier ability, water resistance, and thermal stability were also obviously enhanced. With these improved functional properties, this novel bio-nanocomposite film showed considerable potential for application for food packaging materials.

  12. Studies on soy protein isolate/polyvinyl alcohol hybrid nanofiber membranes as multi-functional eco-friendly filtration materials

    International Nuclear Information System (INIS)

    Fang, Qun; Zhu, Ming; Yu, Siruo; Sui, Gang; Yang, Xiaoping

    2016-01-01

    Highlights: • Biodegradable filtration membranes were prepared. • Polar groups in the membrane surface helped capture fine particles. • Loading filtration efficiency can reach 99.99% in the case of small pressure drop. • Filtration membrane showed antimicrobial activity to Escherichia coli. - Abstract: A biodegradable and multifunctional air filtration membrane was prepared by electrospinning of soy protein isolate (SPI)/polyvinyl alcohol (PVA) system in this paper. The optimized SPI/PVA proportion in the spinning solution was determined according to the analyses of microstructure, surface chemical characteristic and mechanical property of the hybrid nanofiber membranes. Under the preferred preparation condition, two kinds of polymer materials displayed a good compatibility in the hybrid nanofibers, and a large number of polar groups existed in the membrane surface. The loading filtration efficiency of the nanofiber membrane with optimal material ratio and areal density can reach 99.99% after test of 30 min for fine particles smaller than 2.5 μm in the case of small pressure drop. Besides, this kind of filtration membrane showed an antimicrobial activity to Escherichia coli in the study. The SPI/PVA hybrid nanofiber membrane with proper material composition and microstructure can be used as a new type of high performance eco-friendly filtration materials.

  13. Preparation and characterization of soy protein films with a durable water resistance-adjustable and antimicrobial surface.

    Science.gov (United States)

    Li, Shuzhao; Donner, Elizabeth; Xiao, Huining; Thompson, Michael; Zhang, Yachuan; Rempel, Curtis; Liu, Qiang

    2016-12-01

    A water resistant surface was first obtained by immobilizing hydrophobic copolymers, poly (styrene-co-glycidyl methacrylate) (PSG), with functional groups on soy protein isolate (SPI) films. XPS and AFM results showed that PSG copolymers were immobilized on the film by chemical bonding, and formed a rough surface with some bumps because of the segregation of two different phases on PSG copolymers. Water resistance of the modified films could be adjusted dramatically by further immobilizing different amounts of guanidine-based antimicrobial polymers, poly (hexamethylene guanidine hydrochloride) (PHMG) on the resulting hydrophobic surface. The introduction of hydrophilic PHMG on the resulting surface generated many micropores, which potentially increased the water uptake of the modified films. Furthermore, the modified SPI films showed higher thermostability compared to native SPI film and broad-spectrum antimicrobial activity by contact killing, attributed to the presence of PHMG on the surface. The modified SPI film with a multi-functional surface showed potential for applications in the packaging and medical fields. Crown Copyright © 2016. Published by Elsevier B.V. All rights reserved.

  14. Development of Eco-friendly Soy Protein Isolate Films with High Mechanical Properties through HNTs, PVA, and PTGE Synergism Effect

    Science.gov (United States)

    Liu, Xiaorong; Song, Ruyuan; Zhang, Wei; Qi, Chusheng; Zhang, Shifeng; Li, Jianzhang

    2017-03-01

    This study was to develop novel soy protein isolate-based films for packaging using halloysite nanotubes (HNTs), poly-vinyl alcohol (PVA), and 1,2,3-propanetriol-diglycidyl-ether (PTGE). The structural, crystallinity, opacity, micromorphology, and thermal stability of the resultant SPI/HNTs/PVA/PTGE film were analyzed by the Attenuated total reflectance-Fourier transformed infrared (ATR-FTIR) spectroscopy, X-ray diffraction (XRD), UV-Vis spectrophotometry, scanning electron microscopy (SEM), and thermo-gravimetric analysis (TGA). The SPI/HNTs/PVA/PTGE film illustrated that HNTs were uniformly dispersed in the SPI matrix and the thermal stability of the film was enhanced. Furthermore, the tensile strength (TS) of the SPI/HNTs/PVA/PTGE film was increased by 329.3% and the elongation at the break (EB) remained unchanged. The water absorption (WA) and the moisture content (MC) were decreased by 5.1% and 10.4%, respectively, compared to the unmodified film. The results highlighted the synergistic effects of SPI, HNTs, PVA, and PTGE on the mechanical properties, water resistance, and thermal stability of SPI films, which showed excellent strength and flexibility. In short, SPI films prepared from HNTs, PVA, and PTGE showed considerable potential as packaging materials.

  15. Effect of soy protein isolate in the diet on retention by the rat of iron from radiolabeled test meals

    International Nuclear Information System (INIS)

    Thompson, D.B.; Erdman, J.W. Jr.

    1984-01-01

    The influence of soy protein isolate (SPI) in the diet on whole-body retention of extrinsically radiolabeled iron from test meals containing or not containing SPI was evaluated in marginally iron-deficient weanling rats. In experiment 1 SPI was compared with casein in a 2 X 2 factorial design: diets and test meals were either SPI-based or casein-based. Diets were fed for 13 days prior to the test meal and for 7 days subsequent to the test meal. Rats fed the SPI-based diet retained less iron from test meals than did rats fed the casein-based diet (66.1 vs. 74.8%, P less than 0.01). Experiment 2 showed that an SPI-based diet fed during the final 4 days of a 14-day pre-test meal period and subsequent to the test meal led to less iron retention compared to a casein-based diet. In addition to the observed diet effect, experiment 1 showed that iron retention was less from an SPI-based test meal than from a casein-based test meal, confirming previous reports of adverse effects of SPI on iron retention. The present experiments show that SPI can adversely affect from retention in two ways: by its presence in the diet before and after a test meal, and by its presence in a test meal

  16. Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.

    Science.gov (United States)

    Hou, Jun-Jie; Guo, Jian; Wang, Jin-Mei; Yang, Xiao-Quan

    2016-10-01

    In this study, soy protein isolate/sugar beet pectin (SPI/SBP) emulsion gels were prepared through an enzymatic gelation process. The effects of emulsifier (SBP, SPI or SPI/SBP complex) and emulsification process on the microstructure, texture, breakdown properties and aroma release behavior of resulting emulsion gels were investigated. Oil emulsification by SBP/SPI complex resulted in a higher amount of emulsifier absorbing on the oil-water interface than by SBP and SPI alone, indicating that a more compact interfacial network was formed. Flocculation of oil droplets was observed and corresponding emulsion gels exhibited lower fracture force and strain when the oil was emulsified by SPI and SBP/SPI complex. Moreover, emulsion gels with small droplets produced a greater quantity of small fragments after mastication. However, microstructure did not have a significant effect on breakdown properties of emulsion gels. Headspace gas chromatography analysis showed that the release rate of ethyl butyrate before and after mastication was significantly lower in emulsion gel with more compact network, but the release of aroma compounds with higher hydrophobicity did not show a significant influence of the microstructure and texture of emulsion gel. This finding provides a useful application for designing semi-solid foods with desirable flavor perception. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  17. Role of Protein Synthesis Initiation Factors in Dietary Soy Isoflavone-Mediated Effects on Breast Cancer Progression

    Science.gov (United States)

    2012-03-01

    Manuscript s • Submitted to the Journal of Nutritional Biochemistry (Feb 21, 2012) “The soy isoflavone equol may increase cancer malignancy via upregulation...29] Ko KP, Park SK, Park B et al. Isoflavones from phytoestrogens and gastric cancer risk: a nested case-control study within the Korean...Dietary Soy Isoflavone-Mediated Effects on Breast Cancer Progression. PRINCIPAL INVESTIGATOR: Columba de la Parra Simental CONTRACTING

  18. Ingestion of soy-whey blended protein augments sports performance and ameliorates exercise-induced fatigue in a rat exercise model.

    Science.gov (United States)

    Ren, Guangxu; Yi, Suqing; Zhang, Hongru; Wang, Jing

    2017-02-22

    This study sought to determine the effects of soy-whey blended protein supplementation on sports performance and related biochemical parameters after long-term training. After a week of adaptation, eighteen 6-week-old male Wistar rats were randomly assigned to 3 groups: the standard chow diet plus whey protein (Whey) group, the standard chow diet plus soy-whey blended protein (BP) group and the standard chow diet only (control) group. Each group included 6 rats for the seven-week experiment. Before the experiment, the baseline values of body weight, grasping force and time to exhaustion due to the loaded-swimming test were recorded for each group. During the experimental period, all rats performed the loaded-swimming test until exhaustion five days each week. The results showed that the mean maximum grasping force of the BP group significantly increased between the 5 th and the 7 th week (p protein for 7 weeks significantly increased the mean time to exhaustion due to swimming by 1.5-fold and 1.2-fold compared with the control and Whey groups, respectively. The plasma levels of leucine, isoleucine and valine were significantly higher at 60 min after the blended protein intervention compared with the Whey and control interventions (p protein enhanced the activities of lactate dehydrogenase and superoxide dismutase and decreased the levels of malondialdehyde in serum. These results collectively suggest that soy-whey blended protein ingestion with resistance exercise can improve sports performance and ameliorate exercise-induced fatigue in rats.

  19. 21 CFR 101.82 - Health claims: Soy protein and risk of coronary heart disease (CHD).

    Science.gov (United States)

    2010-04-01

    ... following fashion: FDA will measure total protein content by the appropriate method of analysis given in the... which there is general scientific agreement: A family history of CHD; elevated blood total and LDL...

  20. Soy protein-based infant formulas with supplemental fructooligosaccharides: gastrointestinal tolerance and hydration status in newborn infants.

    Science.gov (United States)

    Lasekan, John; Baggs, Geraldine; Acosta, Sonja; Mackey, Amy

    2015-04-22

    Unlike milk-based infant formulas, soy-based infant formulas containing supplemental fructooligosaccharides (FOS) have not been clinically evaluated. A randomized, double-blind, 28 day parallel feeding trial compared gastrointestinal (GI) tolerance and hydration in healthy term newborn infants fed either a commercialized soy formula (with history of safe use) containing sucrose as 20% of total carbohydrate, no supplemental short-chain FOS (scFOS) and no mixed carotenoids (lutein, lycopene, beta-carotene) as a control (CF, n = 62 infants) or one of two experimental soy-based formulas, EF1 (n = 64) and EF2 (n = 62) containing scFOS (2.5 g/L) and mixed carotenoids. EF1 differed from EF2 by containing sucrose. Results indicated no significant study group differences (p > 0.05) in study completion rates (CF = 81, EF1 = 86, & EF2 = 87%), growth, mean rank stool consistency, stool frequency, formula intake, spit-up/vomit, and safety measures (urine specific gravity, USG; hydration status and adverse events). Mean USGs for study groups were normal ( CF group in percent yellow stools (p < 0.01 at age 14 days). In conclusion, the study suggested that term infants fed soy-based formulas supplemented with scFOS and mixed carotenoids, with or without sucrose in the 1st 35 days of infancy demonstrated good tolerance and hydration comparable to the control soy-based formula with history of safe use.

  1. Soy Protein-Based Infant Formulas with Supplemental Fructooligosaccharides: Gastrointestinal Tolerance and Hydration Status in Newborn Infants

    Directory of Open Access Journals (Sweden)

    John Lasekan

    2015-04-01

    Full Text Available Unlike milk-based infant formulas, soy-based infant formulas containing supplemental fructooligosaccharides (FOS have not been clinically evaluated. A randomized, double-blind, 28 day parallel feeding trial compared gastrointestinal (GI tolerance and hydration in healthy term newborn infants fed either a commercialized soy formula (with history of safe use containing sucrose as 20% of total carbohydrate, no supplemental short-chain FOS (scFOS and no mixed carotenoids (lutein, lycopene, beta-carotene as a control (CF, n = 62 infants or one of two experimental soy-based formulas, EF1 (n = 64 and EF2 (n = 62 containing scFOS (2.5 g/L and mixed carotenoids. EF1 differed from EF2 by containing sucrose. Results indicated no significant study group differences (p > 0.05 in study completion rates (CF = 81, EF1 = 86, & EF2 = 87%, growth, mean rank stool consistency, stool frequency, formula intake, spit-up/vomit, and safety measures (urine specific gravity, USG; hydration status and adverse events. Mean USGs for study groups were normal (<1.03. The EF1 > CF group in percent yellow stools (p < 0.01 at age 14 days. In conclusion, the study suggested that term infants fed soy-based formulas supplemented with scFOS and mixed carotenoids, with or without sucrose in the 1st 35 days of infancy demonstrated good tolerance and hydration comparable to the control soy-based formula with history of safe use.

  2. Isolation of soy bean protein P34 from oil bodies using hydrophobic interaction chromatography

    OpenAIRE

    Sewekow, E.; Keßler, L.; Seidel-Morgenstern, A.; Rothkoetter, H.

    2008-01-01

    Abstract Background Soybeans play a prominent role in allergologic research due to the high incidence of allergic reactions. For detailed studies on specific proteins it is necessary to have access to a large amount of pure substance. Results In this contribution, a method for purifying soybean (Glycine max) protein P34 (also called Gly m Bd 30 K or Gly m 1) using hydrophobic interaction chromatography is presented. After screening experiments using 1 mL HiTrap columns, Butyl Sepharose 4 FF w...

  3. Processing traits and digestibility of extruded dog foods with soy protein concentrate.

    Science.gov (United States)

    Venturini, K S; Sarcinelli, M F; Baller, M A; Putarov, T C; Malheiros, E B; Carciofi, A C

    2018-04-11

    Soya bean protein concentrate (SPC) with two particle sizes were evaluated on extrusion parameters, kibble formation, digestibility and palatability of dog foods. Eight diets were extruded: PBM-control diet based on poultry by-product meal (PBM); GM-a diet in which corn gluten meal (GM) replaced 45% of the diet protein; cSPC15%, cSPC30% and cSPC45%-diets in which SPC of coarse particle size (600 μm) replaced 15%, 30% and 45% of the diet protein; and sSPC15%, sSPC30% and sSPC45%-diets in which SPC of small particle size (200 μm) replaced 15%, 30% and 45% of the diet protein. The digestibility of nutrients was evaluated for the PBM, GM, cSPC45% and sSPC45% diets, using six dogs per food. The PBM, GM and cSPC45% diets were compared for palatability. Data were submitted for analysis of variance, and the means were compared by polynomial contrasts or Tukey's test (p beans resulted in an ingredient with low fermentable fibre content, which did not alter faecal formation or characteristics. © 2018 Blackwell Verlag GmbH.

  4. Improvement of interfacial interactions using natural polyphenol-inspired tannic acid-coated nanoclay enhancement of soy protein isolate biofilms

    Energy Technology Data Exchange (ETDEWEB)

    Wang, Zhong; Kang, Haijiao; Zhang, Wei [MOE Key Laboratory of Wooden Material Science and Application, Beijing Forestry University, Beijing, 100083 (China); Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing, 100083 (China); Zhang, Shifeng, E-mail: shifeng.zhang@bjfu.edu.cn [MOE Key Laboratory of Wooden Material Science and Application, Beijing Forestry University, Beijing, 100083 (China); Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing, 100083 (China); Li, Jianzhang, E-mail: lijzh@bjfu.edu.cn [MOE Key Laboratory of Wooden Material Science and Application, Beijing Forestry University, Beijing, 100083 (China); Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing, 100083 (China)

    2017-04-15

    Highlights: • A novel interface of MMT was fabricated by natural polyphenol (TA)-inspired chemistry. • The resultant biomimetic surface exhibited good interface and surface compatibility. • TA can act as a bridge between MMT and SPI to enhance the interfacial interaction. • Surface-modified MMT gets the potential to be used in the modification of SPI biofilms for improving the mechanical properties and water resistance apparently. - Abstract: In this study, a novel and economic surface modification technique for montmorillonite (MMT) nanosheets, a biocompatible coupling cross-linking agent, was developed on an attempt at improving the interfacial adhesion with soy protein isolate (SPI) matrix. Inspired by natural polyphenol, the “green dip-coating” method using tannic acid (TA) to surface-modify MMT (TA@MMT). SPI nanocomposite films modified with MMT or TA@MMT, as well as the control ones, were prepared via the casting method. The TA layer was successfully coated on the MMT surface through the (Fe{sup III}) ions coordination chemistry and the synthetic samples were characterized by the Fourier transform infrared (FT-IR) spectroscopy, X-ray photoelectron spectroscopy (XPS), X-ray diffraction (XRD), thermogravimetric analysis (TGA), atomic force microscopy (AFM), and transmission electron microscopy (TEM). The compatibility and interfacial interactions between modified MMT and SPI matrix were greatly enhanced by the TA-Fe{sup III} coating on the MMT surface. The mechanical properties, water resistance, and thermal stability of the resultant biofilm were increased accordingly. Compared with that of the unmodified SPI film, the tensile strength of the nanocomposite films modified by the green dip-coating was increased by 113.3%. These SPI-based nanocomposite films showed the favorable potential in terms of food packing applications due to their efficient barriers to water vapor and UV and/or visible light.

  5. Low-ω3 Fatty Acid and Soy Protein Attenuate Alcohol-Induced Fatty Liver and Injury by Regulating the Opposing Lipid Oxidation and Lipogenic Signaling Pathways

    Directory of Open Access Journals (Sweden)

    Karina Reyes-Gordillo

    2016-01-01

    Full Text Available Chronic ethanol-induced downregulation of peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC1α and upregulation of peroxisome proliferator-activated receptor gamma coactivator 1-beta (PGC1β affect hepatic lipid oxidation and lipogenesis, respectively, leading to fatty liver injury. Low-ω3 fatty acid (Low-ω3FA that primarily regulates PGC1α and soy protein (SP that seems to have its major regulatory effect on PGC1β were evaluated for their protective effects against ethanol-induced hepatosteatosis in rats fed with Lieber-deCarli control or ethanol liquid diets with high or low ω3FA fish oil and soy protein. Low-ω3FA and SP opposed the actions of chronic ethanol by reducing serum and liver lipids with concomitant decreased fatty liver. They also prevented the downregulation of hepatic Sirtuin 1 (SIRT1 and PGC1α and their target fatty acid oxidation pathway genes and attenuated the upregulation of hepatic PGC1β and sterol regulatory element-binding protein 1c (SREBP1c and their target lipogenic pathway genes via the phosphorylation of 5′ adenosine monophosphate-activated protein kinase (AMPK. Thus, these two novel modulators attenuate ethanol-induced hepatosteatosis and consequent liver injury potentially by regulating the two opposing lipid oxidation and lipogenic pathways.

  6. Degradation and removal of soybean allergen in Japanese soy sauce.

    Science.gov (United States)

    Magishi, Norihiro; Yuikawa, Naoya; Kobayashi, Makio; Taniuchi, Shoichiro

    2017-08-01

    Soy sauce is a traditional fermented seasoning of Japan and is available throughout the world. The two main raw ingredients of soy sauce are soybean and wheat, both of which are established food allergens. The present study examined the degradation and removal of soybean allergens in soy sauce by immunoblotting with anti‑soybean protein antibody from rabbit and sera from two children with soybean allergy. It was demonstrated that soybean allergens were gradually degraded during the fermentation process, but were not completely degraded in raw soy sauce. During the processes of heat‑treatment and filtration, the soluble soybean allergens in raw soy sauce were denatured to insoluble allergens by heat‑treatment and subsequently completely removed from soy sauce by filtration. Therefore, to reduce the allergenicity of soy sauce, heat‑treatment and filtration are very important processes in addition to the enzymatic degradation during the fermentation of soy sauce.

  7. A Natural Antibacterial-Antioxidant Film from Soy Protein Isolate Incorporated with Cortex Phellodendron Extract

    Directory of Open Access Journals (Sweden)

    Shumin Liang

    2018-01-01

    Full Text Available An active film was prepared by incorporating cortex Phellodendron extract (CPE, an active agent into a soybean protein isolate (SPI. Different concentrations of CPE (0%, 10%, 12.5%, 15%, 17.5%, 20%, or 22.5%, w/w, based on SPI were mixed into the films characterized by Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, thermogravimetry, tensile tests, and barrier properties. The rheological properties of the solutions were also tested. The effects of the CPE content on the antibacterial and antioxidant activities of the films were examined. The results indicated that new hydrogen bonds formed between molecules in the films, and the crystallinity of the films decreased. The incorporation of CPE had no significant influence on the thermal stability of the films. Films containing 15% CPE had the maximum tensile strength of 6.00 MPa. The barrier properties against water vapor, oxygen, and light enhanced with the incorporation of CPE. The antioxidant activity of the SPI film was also improved. The films were effective against Staphylococcus aureus (S. aureus, Gram-positive bacteria. These results suggest that the SPI/CPE film can potentially extend the shelf lives of foods.

  8. Cellulose/soy protein isolate composite membranes: evaluations of in vitro cytocompatibility with Schwann cells and in vivo toxicity to animals.

    Science.gov (United States)

    Luo, Lihua; Gong, Wenrong; Zhou, Yi; Yang, Lin; Li, Daokun; Huselstein, Celine; Wang, Xiong; He, Xiaohua; Li, Yinping; Chen, Yun

    2015-01-01

    To evaluate the in vitro cytocompatibility of cellulose/soy protein isolate composite membranes (CSM) with Schwann cells and in vivo toxicity to animals. A series of cellulose/soy protein isolate composite membranes (CSM) were prepared by blending, solution casting and coagulation process. The cytocompatibility of the CSM to Schwann cells were evaluated by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay and by direct cells culture of Schwann cells on the surfaces of the CSM, respectively. The in vivo toxicity of the CSM to animals were also evaluated by acute toxicity testing, skin sensitization testing, pyrogen testing and intracutaneous stimulation testing, respectively, according to the ISO 10993 standard. The MTT assay showed that the cell viability of Schwann cells cultured in extracts from the CSM was higher than that from the neat cellulose membrane without containing SPI component. The direct cells culture indicated that the Schwann cells could attach and grow well on the surface of the CSM and the incorporation of SPI into cellulose contributed to improvement of cell adhesion and proliferation. The evaluations of in vivo biological safety suggested that the CSM showed no acute toxicity, no skin sensitization and no intracutaneous stimulation to the experimental animals. The CSM had in vitro cytocompatibility with Schwann cells and biological safety to animals, suggesting potential for the applications as nerve conduit for the repair of nerve defect.

  9. Improvements in the Flavour of Soy Cheese

    Directory of Open Access Journals (Sweden)

    Naveed Ahmad

    2008-01-01

    Full Text Available A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese. Processing technology as well as the final product of soy cheese have many similarities with Cheddar in terms of appearance, texture, mouth feel, chemical nature, biochemical processes, etc. Soy protein has many useful amino acids like Asp, Ile, Leu, Met, Phe, Trp, Tyr, Val, etc., which are precursors of flavouring compounds and the right choice of microbial cultures is necessary to benefit from them. Using low levels of sodium chloride, without the use of ethanol, and introducing new milk cheese starter and non-starter cultures like Lactococcus lactis ssp. lactis (formerly L. lactis ssp. lactis biovar. diacetylactis, Lactobacillus helveticus, Lactobacillus casei, Streptococcus lactis var. maltigenes and Lactococcus lactis ssp. cremoris that enhance flavour will be helpful to improve the flavour of soy cheese.

  10. Hybrid preheat/recirculating steam generator

    International Nuclear Information System (INIS)

    Lilly, G.P.

    1985-01-01

    The patent describes a hybrid preheat/recirculating steam generator for nuclear power plants. The steam generator utilizes recirculated liquid to preheat incoming liquid. In addition, the steam generator incorporates a divider so as to limit the amount of recirculating water mixed with the feedwater. (U.K.)

  11. Soy Foods and Health

    Science.gov (United States)

    ... products, and used as a meat substitute in vegetarian products such as soy burgers and soy hot ... More on this topic for: Teens Becoming a Vegetarian Vegan Food Guide Figuring Out Fat and Calories ...

  12. Reported attitudes and beliefs toward soy food consumption of soy consumers versus nonconsumers in natural foods or mainstream grocery stores.

    Science.gov (United States)

    Schyver, Tamara; Smith, Chery

    2005-01-01

    To examine the attitudes and beliefs of soy foods consumers (SCs) versus nonconsumers (NCs). Seven focus groups were conducted. Mainstream or natural foods grocery stores. Fifty-three participants, ages 18 to 91 years. Focus groups included discussions on lifestyle practices, beliefs about soy, conversion to soy consumption, and suggestions on how to increase soy consumption. Common themes were identified, coded, and compared using NVivo computer software. Barriers to soy consumption included soy's image, a lack of familiarity with how to prepare soy foods, and a perception that soy foods were an inadequate flavor substitute for animal-based products. SCs' conversion to regular consumption was initiated by food intolerances, an increased interest in health, or an adoption of a vegetarian or natural foods lifestyle and was sustained because they enjoyed the flavor. Many participants did not know why soy was considered healthful, whereas others identified it as "heart healthy," a source of protein, and good for women's health. Some SCs had become concerned regarding the controversy surrounding breast cancer and soy consumption. Improving soy's image and educating consumers on its preparation could increase soy consumption.

  13. Application of soybean meal, soy protein concentrate and isolate differing in α-galactosides content to low- and high-fibre diets in growing turkeys.

    Science.gov (United States)

    Zduńczyk, Z; Jankowski, J; Juśkiewicz, J; Lecewicz, A; Slominski, B

    2010-10-01

    The aim of this experiment was to investigate the physiological and growth response of young turkeys (up to 8 weeks of age) to dietary replacement of soybean meal (SBM) by soy protein concentrate (PC) or protein isolate (PI). This replacement resulted in a differentiated dietary concentration of α-galactosides of over 2.5% in the SBM diet, approximately 2% with a mixture SBM and PC, 1% with a PC diet and 0.1% with a PI diet. Each treatment was applied in two ways: with lower (3.5%) or higher (5.3%) dietary crude fibre content, made by supplementation with soybean hulls. The highest and lowest body weight of turkeys was recorded both after the first and second 4-week half of the study in the PC and PI-type diets respectively. A gradual withdrawal of α-galactosides from a diet was accompanied by a decline in ileal tissue mass, ileal viscosity and activity of endogenous maltase (the latter was found to be significant at 4 weeks of age). At the same time, two-way anova revealed that an elevated level of crude fibre (HF treatment) caused an increase in ileal tissue mass (p diet, in contrast to dietary crude fibre level, significantly affected the caecal metabolism. The rate of bacterial production of short-chain fatty acids in the caeca was distinctly diminished by dietary withdrawal of α-galactosides. In conclusion, the soy protein concentrate, in contrast to the protein isolate preparation, exerted positive effects on the turkeys' growth and gastrointestinal tract physiology and should be considered as an effective SBM substitute. © 2009 The Authors. Journal of Animal Physiology and Animal Nutrition © 2009 Blackwell Verlag GmbH.

  14. Effect of Daily Exposure to an Isolated Soy Protein Supplement on Body Composition, Energy and Macronutrient Intake, Bone Formation Markers, and Lipid Profile in Children in Colombia.

    Science.gov (United States)

    Mejía, Wilson; Córdoba, Diana; Durán, Paola; Chacón, Yersson; Rosselli, Diego

    2018-01-16

    A soy protein-based supplement may optimize bone health, support physical growth, and stimulate bone formation. This study aimed to assess the effect of a daily soy protein supplement (SPS) on nutritional status, bone formation markers, lipid profile, and daily energy and macronutrient intake in children. One hundred seven participants (62 girls), ages 2 to 9, started the study and were randomly assigned to lunch fruit juice with (n = 57, intervention group) or without (n = 50, control group) addition of 45 g (230 Kcal) of a commercial SPS during 12 months; 84 children (51 girls, 33 boys) completed the study (45 and 39 intervention and control, respectively). Nutritional assessment included anthropometry and nutrient intakes; initial and final blood samples were taken; insulin-like growth factor-I (IGF-I), osteocalcin, bone specific alkaline phosphatase (BAP), insulin-like growth factor binding protein-3 (IGFBP-3), cholesterol, triglycerides, low-density lipoprotein (LDL), and high-density lipoprotein (HDL) were analyzed. Statistically significant changes (p < .05) in body mass index and weight for age Z scores were observed between groups while changes in body composition were not. Changes in energy, total protein, and carbohydrate intakes were significantly higher in the intervention group (p < .01). Calorie intake changes were statistically significant between groups (p < .001), and BAP decreased in both groups, with values within normal ranges. Osteocalcin, IGFBP-3, and lipid profile were not different between groups. IGF-I levels and IGF/IGFBP-3 ratio increased significantly in both groups. In conclusion, changes in macronutrient and energy intake and nutritional status in the intervention group compared to control group may ensure harmonious and adequate bone health and development.

  15. The mTORC1-Signaling Pathway and Hepatic Polyribosome Profile Are Enhanced after the Recovery of a Protein Restricted Diet by a Combination of Soy or Black Bean with Corn Protein.

    Science.gov (United States)

    Márquez-Mota, Claudia C; Rodriguez-Gaytan, Cinthya; Adjibade, Pauline; Mazroui, Rachid; Gálvez, Amanda; Granados, Omar; Tovar, Armando R; Torres, Nimbe

    2016-09-20

    Between 6% and 11% of the world's population suffers from malnutrition or undernutrition associated with poverty, aging or long-term hospitalization. The present work examined the effect of different types of proteins on the mechanistic target of rapamycin (mTORC1)-signaling pathway in: (1) healthy; and (2) protein restricted rats. (1) In total, 200 rats were divided into eight groups and fed one of the following diets: 20% casein (C), soy (S), black bean (B), B + Corn (BCr), Pea (P), spirulina (Sp), sesame (Se) or Corn (Cr). Rats fed C or BCr had the highest body weight gain; rats fed BCr had the highest pS6K1/S6K1 ratio; rats fed B, BCr or P had the highest eIF4G expression; (2) In total, 84 rats were fed 0.5% C for 21 day and protein rehabilitated with different proteins. The S, soy + Corn (SCr) and BCr groups had the highest body weight gain. Rats fed SCr and BCr had the highest eIF4G expression and liver polysome formation. These findings suggest that the quality of the dietary proteins modulate the mTORC1-signaling pathway. In conclusion, the combination of BCr or SCr are the best proteins for dietary protein rehabilitation due to the significant increase in body weight, activation of the mTORC1-signaling pathway in liver and muscle, and liver polysome formation.

  16. Effects of soy beverage and soy-based formula on growth, weight, and fecal moisture: experimental study in rats

    Directory of Open Access Journals (Sweden)

    Maisa de Lima Correia Silva

    2015-06-01

    Full Text Available OBJECTIVE: To compare body growth, weight, and fecal moisture in recently weaned rats fed exclusively on infant soy formula and soy-based beverage. METHODS: Three similar groups were formed (n = 10/group consisting of weanling Wistar rats, maintained in metabolic cages. One group was fed soy protein-based beverage, another with soy-based infant formula, and another with cow's milk infant formula (control group. Water and diet were offered ad libitum. Body weight and length were measured. Stool was collected for three consecutive days. RESULTS: Weight and length were lower (p = 0.001; p = 0.001 in the groups receiving soy protein-based beverage (73.16 ± 5.74 g; 23.94 ± 1.04 cm and soy-based formula (71.11 ± 5.84 g; 24.74 ± 0.60 cm in relation to the group receiving cow's milk formula (84.88 ± 9.75 g; 26.01 ± 0.91 cm. Fresh fecal weight was greater (p < 0.001 in the soy-based beverage (3.44 ± 0.48 g than in the soy-based formula (0.79 ± 0.20 g and cow's milk-based formula (0.42 ± 0.17 g. Fecal moisture was higher (p < 0.001 in the group receiving soy protein-based beverage (47.28 ± 9.02% and soy-based formula (37.21 ± 13.20% than in the group receiving cow's milk formula (22.71 ± 10.86%. CONCLUSION: The growth of rats fed soy protein-based beverage and soy-based formula was lower than those fed cow's milk-based formula. The soy protein-based beverage resulted in significant increase in fecal weight and moisture.

  17. Reversal of Estrogen Receptor Beta Epigenetic Gene Silencing in Prostatic Adenocarcinoma by Soy Protein-Derived Isoflavonoid Supplementation

    Science.gov (United States)

    2009-06-01

    Japanese men. Cancer Sci 95, 65-71 (2004). 85. Goetzl, M.A., Van Veldhuizen , P.J. & Thrasher, J.B. Effects of soy phytoestrogens on the prostate...radical prostatectomy. Am J Surg Pathol 28, 928-34 (2004). 63. Noordzij, M.A., Bogdanowicz, J.F., van Krimpen, C., van der Kwast, T.H. & van ...accumulation in prostatic fluid in caucasian men. J Nutr 135, 1400-6 (2005). 118. Hedlund, T.E., van Bokhoven, A., Johannes, W.U., Nordeen, S.K. & Ogden, L.G

  18. Nutritional evaluation of Zambia indigenous soy bean (Glycine max) and sunflower (Helianthus annus) as protein sources in poultry and pigs diets.

    Science.gov (United States)

    Aregheore, E M

    1998-10-01

    Two trials were carried out to compare the nutritional values of two Zambian indigenous plant protein sources--soy bean cake (SBC) and sunflower meal (SFM) in the diets of broilers and growing pigs. In trial 1, 120 one week old chickens (Abbor acre strain) were used. There were no differences (P > 0.05) between chickens on SBC and SFM in voluntary feed intake. Average daily gain of SBC chickens differed (P < 0.05) from those of SFM. The protein source had an effect (P < 0.05) on N retained [g/day]. Carcasses dry matter and crude protein were higher (P < 0.05) in SBC chickens, but ash, ether extract, Ca and P were the same as SFM. In trial 2, 12 Large white x Landrace growing barrows 1-2 months old were used. In this trial, SBC diet was consumed more than SFM. Pigs on SBC and SFM gained 0.526 and 0.284 g/head/day, respectively (P < 0.05). Nutrient digestibility was higher (P < 0.05) in SBC diet. Trial 1, demonstrated that SBC and SFM could be used for broilers without adverse effect on growth rate and body conformation. However, for growing pigs SBC is a better protein source than SFM in the tropical environment of Zambia. Finally, results obtained seem to suggest that SBC and SFM can be used as plant protein sources, but SFM is not an ideal plant protein source for growing pigs.

  19. Preheat operating experiences at the FFTF

    International Nuclear Information System (INIS)

    Tucker, W.R.

    1978-01-01

    The rather extensive test program performed on the FFTF preheat control system resulted in successful sodium fill of one secondary heat transport loop on July 2, 1978. The data obtained during testing and the attendant operating experience gained resulted in some design changes and provided the information necessary to fully characterize system performance. Temperature excursions and deviations from preset limits of only a minor nature were encountered during preheat for sodium fill. The addition of the rate alarm feature was beneficial to operation of the preheat system and allowed early detection and correction of impending excursions

  20. Products cooked in preheated versus non-preheated ovens. Baking times, calculated energy consumption, and product quality compared.

    Science.gov (United States)

    Odland, D; Davis, C

    1982-08-01

    Plain muffins, yellow cake, baked custard, apple pie, tuna casserole, frozen tuna casserole, cheese soufflé, and meat loaf were baked in preheated and non-preheated standard gas, continuous-clean gas, standard electric, and self-cleaning electric ovens. Products generally required 5 min. or less extra baking time when cooked in non-preheated rather than in preheated ovens. The variability in baking times often was less between preheated and non-preheated ovens than among oven types. Calculated energy consumption values showed that usually less energy was required to bake products in non-preheated than in preheated ovens; savings averaged about 10 percent. Few significant differences were found in physical measurements or eating quality either between preheated and non-preheated ovens or among oven types. Overall, for the products tested, findings confirmed that preheating the oven is not essential for good product quality and, therefore, is an unnecessary use of energy.

  1. Dynamics of Symmetry Breaking and Tachyonic Preheating

    CERN Document Server

    Felder, G; Greene, P B; Kofman, L A; Linde, Andrei D; Tkachev, Igor I; Felder, Gary; Garcia-Bellido, Juan; Greene, Patrick B.; Kofman, Lev; Linde, Andrei; Tkachev, Igor

    2001-01-01

    We reconsider the old problem of the dynamics of spontaneous symmetry breaking using 3d lattice simulations, and develop a theory of tachyonic preheating, which occurs due to the spinodal instability of the scalar field. Tachyonic preheating is so efficient that symmetry breaking typically completes within a single oscillation of the field distribution as it rolls towards the minimum of its effective potential. As an application of this theory we consider preheating in the hybrid inflation scenario, including SUSY-motivated F-term and D-term inflationary models. We show that preheating in hybrid inflation is typically tachyonic and the stage of oscillations of a homogeneous component of the scalar fields driving inflation ends after a single oscillation. Our results may also be relevant for the theory of the formation of disoriented chiral condensates in heavy ion collisions.

  2. Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae.

    Science.gov (United States)

    Chua, Jian-Yong; Lu, Yuyun; Liu, Shao-Quan

    2017-12-04

    Soy whey is a liquid waste stream generated from tofu and soy protein manufacturing, and is commonly disposed of into the drainage system in food industry. Instead of disposing of soy whey as a waste, it could be used to produce alcoholic beverages. This study investigated the feasibility of converting soy whey into soy alcoholic beverage using four commercial Saccharomyces cerevisiae strains as a zero-waste approach to tackle the soy whey disposal issue. The four Saccharomyces yeasts grew by approximately 2logCFU/mL and produced approximately 7-8% (v/v) of ethanol. Isoflavone glucosides were hydrolyzed and transformed into isoflavone aglycones, increasing the antioxidant capacity. New aroma-active volatiles, especially esters and higher alcohols, were produced and imparted fruity and floral notes to the soy alcoholic beverage. Therefore, alcoholic fermentation would serve as a solution toward zero-waste manufacturing by biotransforming soy whey into a world's first novel functional alcoholic beverage naturally enriched with free isoflavones. Copyright © 2017 Elsevier B.V. All rights reserved.

  3. Influence of the inclusion of cooked cereals and pea starch in diets based on soy or pea protein concentrate on nutrient digestibility and performance of young pigs.

    Science.gov (United States)

    Parera, N; Lázaro, R P; Serrano, M P; Valencia, D G; Mateos, G G

    2010-02-01

    An experiment was conducted to compare different dietary vegetable sources of starch and protein on the coefficient of apparent total tract digestibility (CATTD) of energy and nutrients and performance of piglets from 29 to 60 d of age. The experiment was completely randomized with 6 treatments arranged factorially with 3 sources of starch (cooked-flaked corn, cooked-flaked rice, and pea starch) and 2 sources of protein [soy protein concentrate (SPC) and pea protein concentrate (PPC)]. The pea starch and the PPC used were obtained by dehulling and grinding pea seeds to a mean particle size of 30 microm. Each treatment was replicated 6 times (6 pigs per pen). For the entire experiment, piglets fed cooked rice had greater ADG than piglets fed pea starch with piglets fed cooked corn being intermediate (471, 403, and 430 g/d, respectively; P Protein source did not have any effect on piglet performance. The CATTD of DM, OM, and GE were greater (P pea starch being intermediate. Crude protein digestibility was not affected by source of starch but was greater for the diets based on SPC than for diets based on PPC (0.836 vs. 0.821; P Protein source did not affect the digestibility of any of the other dietary components. It is concluded that cooked rice is an energy source of choice in diets for young pigs. The inclusion of PPC in the diet reduced protein digestibility but had no effects on energy digestibility or piglet performance. Therefore, the finely ground starch and protein fractions of peas can be used in substitution of cooked corn or SPC, respectively, in diets for young pigs.

  4. Preheating Mechanism in F-term SUSY Hybrid Inflation

    International Nuclear Information System (INIS)

    Mazumdar, Arindam

    2012-01-01

    Supersymmetric F-term hybrid inflation is one of the most popular models of inflation. Preheating process occurs in this model via two different mechanism. Firstly the standard parametric resonance and secondly, the tachyonic preheating. Generally tachyonic preheating dominates the parametric resonance for this type of models. For different values of the parameters of the theory dominance of tachyonic preheating can vary.

  5. Apparent total tract macronutrient digestibility, fecal characteristics, and fecal fermentative end-product concentrations of healthy adult dogs fed bioprocessed soy protein.

    Science.gov (United States)

    Beloshapka, A N; de Godoy, M R C; Detweiler, K B; Newcomb, M; Ellegård, K H; Fahey, G C; Swanson, K S

    2016-09-01

    Animal proteins are commonly used in extruded dog foods. Plant-based proteins have a more consistent nutrient profile than animal sources but may contain antinutritional factors, including trypsin inhibitors and oligosaccharides. Bioprocessed soy protein (SP; HP-300; Hamlet Protein, Inc., Findlay, OH) is a processed soy-based product with low antinutritional factor concentrations and high protein quality. The objective was to evaluate the effects of SP on apparent total tract macronutrient digestibility, fecal characteristics, and fecal fermentative end products. Furthermore, this study aimed to identify if SP can be a replacement for poultry byproduct meal (PBPM) in dog food and determine if there are practical limits to its use. Three palatability experiments were conducted to evaluate 1) 0 vs. 12% SP, 2) 0 vs. 48% SP, and 3) 12 vs. 48% SP. For digestibility, 48 healthy adult Beagle dogs (20 females and 28 males; 3.4 yr mean age and 10.0 kg mean BW) were randomly allotted to 1 of 6 dietary treatments, 0 (control), 4, 8, 12, 24, and 48% SP, in a completely randomized design. All diets were formulated to meet Association of American Feed Control Officials nutrient profiles and contained approximately 30% CP and 16% fat. The treatment period consisted of a 10-d diet adaptation phase followed by a 4-d fresh and total fecal collection phase. The palatability results suggest that of the 3 inclusion levels tested (0, 12, or 48% SP), the best inclusion of SP is 12%, which was preferred over 0 and 48% SP. Digestibility and fecal data were evaluated for linear and quadratic effects using SAS. Stool output (on both an as-is and a DM basis) did not differ from the control except for the 48% SP treatment ( dogs fed 24 and 48% SP compared with the control. Conversely, branched-chain fatty acid concentrations were lower ( dogs fed 8 to 48% SP compared with the control. These data suggest that SP is a suitable replacement for PBPM in dog diets up to a 24% inclusion level.

  6. Características físico-químicas de derivados proteicos de soja em dietas extrusadas para cães Physical-chemical characteristics of soy-protein derived in extruded diets for dogs

    Directory of Open Access Journals (Sweden)

    Ananda Portella Félix

    2010-12-01

    Full Text Available A soja é um grão rico em proteínas e lipídeos, a partir do qual se obtém diversos derivados proteicos de alto valor nutricional. Em virtude disso, realizou-se este estudo com o objetivo de analisar a composição bromatológica de derivados proteicos de soja, bem como as características físico-químicas dos extrusados formados a partir destes. Foram formuladas seis dietas para cães, uma referência e cinco contendo 30% de derivados de soja (farinha desengordurada - FDS, micronizada, farelo, grão integral e grão tostado, as quais foram extrusadas. Os derivados de soja e as dietas foram submetidos a análises bromatológicas e de qualidade do processamento. A FDS e o farelo de soja apresentaram os maiores teores de proteína bruta, enquanto os grãos de soja integral e tostado e a soja micronizada apresentaram os maiores teores de extrato etéreo em hidrólise ácida e energia bruta. A soja grão integral apresentou a maior atividade ureásica e inibitória de tripsina, mesmo após a extrusão da dieta. Os extrusados contendo as sojas grão e micronizada apresentaram as maiores densidades e as menores durezas, índice de absorção de água e grau de gelatinização do amido. Derivados proteicos de soja apresentam alto valor nutricional, entretanto, devem ser termicamente processados antes da extrusão para completa inativação do inibidor de tripsina. Além do mais, derivados contendo alto teor de lipídeos, como soja grão e micronizada, quando adicionados em 30% da fórmula, comprometem a qualidade do extrusado.Soy is a grain rich in protein and lipids, from which its obtained different protein products of high nutritional value. This study aimed to analyze the chemical composition of different soy-protein products, as well as the characteristics of the extruded produced. Six diets were formulated, a reference and five with 30% soy product (defatted soy flour - DSF, micronized, soybean meal, crude grain or toasted grain, which were

  7. Isoflavone and Protein Constituents of Lactic Acid-Fermented Soy Milk Combine to Prevent Dyslipidemia in Rats Fed a High Cholesterol Diet

    Directory of Open Access Journals (Sweden)

    Maki Kobayashi

    2014-12-01

    Full Text Available A high cholesterol diet induces dyslipidemia. This study investigated whether isoflavone aglycones in lactic acid-fermented soy milk (LFS improve lipid metabolism in rats fed a high cholesterol diet. Male Sprague-Dawley rats aged seven weeks were fed an AIN-93G diet, a 1% cholesterol diet (a high cholesterol diet, a high-cholesterol diet containing 4% isoflavone extract of LFS (LFS extract diet, a high-cholesterol diet containing 19.4% ethanol-washed LFS (ethanol-washed LFS diet, isoflavone-poor diet, or a high cholesterol diet containing 23.2% intact LFS (intact LFS diet for five weeks. The plasma total cholesterol (TC level was increased in the rats fed the LFS extract diet compared with those fed the high cholesterol diet. The TC level was decreased by the intact LFS and ethanol-washed LFS diets. The cholesterol-lowering effect was stronger in the rats fed the intact LFS diet than those fed the ethanol-washed LFS diet. The plasma triglyceride (TG level was unchanged in the rats fed the LFS extract diet, but it decreased in rats fed the intact LFS and ethanol-washed LFS diets. Although, compared with the high cholesterol diet, the LFS extract and ethanol-washed LFS diets did not reduce hepatic cholesterol and TG, both levels were remarkably lowered by the intact LFS diet. These results suggest that the improvement in lipid metabolism of rats fed a high-cholesterol diet containing LFS isoflavone aglycones is not due to an independent effect but due to a cooperative effect with soy protein.

  8. Isoflavone and Protein Constituents of Lactic Acid-Fermented Soy Milk Combine to Prevent Dyslipidemia in Rats Fed a High Cholesterol Diet

    Science.gov (United States)

    Kobayashi, Maki; Egusa, Shintaro; Fukuda, Mitsuru

    2014-01-01

    A high cholesterol diet induces dyslipidemia. This study investigated whether isoflavone aglycones in lactic acid-fermented soy milk (LFS) improve lipid metabolism in rats fed a high cholesterol diet. Male Sprague-Dawley rats aged seven weeks were fed an AIN-93G diet, a 1% cholesterol diet (a high cholesterol diet), a high-cholesterol diet containing 4% isoflavone extract of LFS (LFS extract diet), a high-cholesterol diet containing 19.4% ethanol-washed LFS (ethanol-washed LFS diet, isoflavone-poor diet), or a high cholesterol diet containing 23.2% intact LFS (intact LFS diet) for five weeks. The plasma total cholesterol (TC) level was increased in the rats fed the LFS extract diet compared with those fed the high cholesterol diet. The TC level was decreased by the intact LFS and ethanol-washed LFS diets. The cholesterol-lowering effect was stronger in the rats fed the intact LFS diet than those fed the ethanol-washed LFS diet. The plasma triglyceride (TG) level was unchanged in the rats fed the LFS extract diet, but it decreased in rats fed the intact LFS and ethanol-washed LFS diets. Although, compared with the high cholesterol diet, the LFS extract and ethanol-washed LFS diets did not reduce hepatic cholesterol and TG, both levels were remarkably lowered by the intact LFS diet. These results suggest that the improvement in lipid metabolism of rats fed a high-cholesterol diet containing LFS isoflavone aglycones is not due to an independent effect but due to a cooperative effect with soy protein. PMID:25514389

  9. Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates.

    Science.gov (United States)

    Budryn, Grażyna; Pałecz, Bartłomiej; Rachwał-Rosiak, Danuta; Oracz, Joanna; Zaczyńska, Donata; Belica, Sylwia; Navarro-González, Inmaculada; Meseguer, Josefina María Vegara; Pérez-Sánchez, Horacio

    2015-02-01

    The aim of the study was to characterise the interactions of hydroxycinnamic and chlorogenic acids (CHAs) from green coffee, with isolates of proteins from egg white (EWP), whey (WPC) and soy (SPI), depending on pH and temperature. The binding degree was determined by liquid chromatography coupled to a diode array detector and an ultrahigh resolution hybrid quadruple-time-of-flight mass spectrometer with ESI source (LC-QTOF-MS/MS). As a result of binding, the concentration of CHAs in proteins ranged from 9.44-12.2, 11.8-13.1 and 12.1-14.4g/100g for SPI, WPC and EWP, respectively. Thermodynamic parameters of protein-ligand interactions were determined by isothermal titration calorimetry (ITC) and energetics of interactions at the atomic level by molecular modelling. The amount of CHAs released during proteolytic digestion was in the range 0.33-2.67g/100g. Inclusion of CHAs with β-cyclodextrin strongly limited these interactions to a level of 0.03-0.06g/100g. Copyright © 2014 Elsevier Ltd. All rights reserved.

  10. Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products.

    Science.gov (United States)

    Nasrin, Taslima Ayesha Aktar; Anal, Anil Kumar

    2015-08-01

    Oil in water emulsions were produced by the mixture of culled banana resistant starch (CBRS) & soy protein isolate (SPI), mixture of Hylon VII & SPI and SPI with 7.5 and 5 % (w/w) Menhaden fish oil. The emulsions were further freeze- dried obtaining 33 and 50 % oil load microcapsules. The range of particles diameter was 4.11 to 7.25 μm and viscosity was 34.6 to 146.48 cP of the emulsions. Compressibility index (CI), Hasner ratio (HR) and angle of repose (AR) was significantly (p < 0.01) lower of the microcapsules made with starch and protein (CBRS & SPI and Hylon VII & SPI) than that made with protein (SPI) only. Microcapsules composed of CBRS & SPI with 33 % oil load had maximum microencapsulation efficiency (82.49 %) and highest oxidative stability. Muffin made with emulsions containing mixture of CBRS & SPI exhibited less fishy flavour than that containing mixture of Hylon VII & SPI.

  11. Consuming High-Protein Soy Snacks Affects Appetite Control, Satiety, and Diet Quality in Young People and Influences Select Aspects of Mood and Cognition.

    Science.gov (United States)

    Leidy, Heather J; Todd, Chelsie B; Zino, Adam Z; Immel, Jordan E; Mukherjea, Ratna; Shafer, Rebecca S; Ortinau, Laura C; Braun, Michelle

    2015-07-01

    Data concerning the effects of afternoon snacking on ingestive behavior, mood, and cognition are limited. The purpose of this study was to compare 1088 kJ of high-protein (HP) or high-fat (HF) afternoon snacks vs. no snacking on appetite, food intake, mood, and cognition in adolescents. Thirty-one healthy adolescents (age: 17 ± 1 y) consumed the following afternoon snacks (in randomized order) for 3 d: HP snack (26 g of protein/6 g of fat per 27 g of carbohydrates), HF snack (4 g of protein/12 g of fat per 32 g of carbohydrates), and no snack (NoS). On day 4 of each treatment, the participants completed an 8-h testing day containing pre- and postsnack appetite questionnaires, food cue-stimulated functional MRI brain scans, mood, cognitive function, and eating initiation. Ad libitum dinner and evening snacks were provided and assessed. HP, but not HF, delayed eating initiation vs. NoS (P snacks reduced appetite vs. NoS (P snacks than NoS (P snacking, particularly on HP soy foods, improves appetite, satiety, and diet quality in adolescents, while beneficially influencing aspects of mood and cognition. This trial was registered at clinicaltrials.gov as NCT01781286. © 2015 American Society for Nutrition.

  12. Replacement of dietary soy- with air classified faba bean protein concentrate alters the hepatic transcriptome in Atlantic salmon (Salmo salar) parr.

    Science.gov (United States)

    De Santis, Christian; Crampton, Viv O; Bicskei, Beatrix; Tocher, Douglas R

    2015-12-01

    The production of carnivorous fish such as Atlantic salmon (Salmo salar) is dependent on the availability of high quality proteins for feed formulations. For a number of nutritional, strategic and economic reasons, the use of plant proteins has steadily increased over the years, however a major limitation is associated with the presence of anti-nutritional factors and the nutritional profile of the protein concentrate. Investigating novel raw materials involves understanding the physiological consequences associated with the dietary inclusion of protein concentrates. The primary aim of the present study was to assess the metabolic response of salmon to increasing inclusion of air-classified faba bean protein concentrate (BPC) in feeds as a replacement for soy protein concentrate (SPC). Specifically, we tested treatments with identical contents of fishmeal (222.4gkg(-1)) and progressively higher inclusion of BPC (0gkg(-1), 111.8gkg(-1), 223.6gkg(-1), 335.4gkg(-1), 447.2gkg(-1)) substituting SPC. This study demonstrated a dose-dependent metabolic response to a plant ingredient and was the first to compare the nutrigenomic transcriptional responses after substitution of terrestrial feed ingredients such as BPC and SPC without withdrawal of marine ingredients. It was found that after eight weeks a major physiological response in liver was only evident above 335.4gkg(-1) BPC and included decreased expression of metabolic pathways, and increased expression of genes regulating transcription and translation processes and the innate immune response. Furthermore, we showed that the nutritional stress caused by BPC resembled, at least at hepatic transcriptional level, that caused by soybean meal (included as a positive control in our experimental design). The outcomes of the present study suggested that Atlantic salmon parr might efficiently utilize moderate substitution of dietary SPC with BPC, with the optimum inclusion level being around 120gkg(-1)in the type of feeds

  13. NTP-CERHR monograph on Soy Infant Formula.

    Science.gov (United States)

    2010-09-01

    Soy infant formula contains soy protein isolates and is fed to infants as a supplement to or replacement for human milk or cow milk. Soy protein isolates contains estrogenic isoflavones ("phytoestrogens") that occur naturally in some legumes, especially soybeans. Phytoestrogens are non-steroidal, estrogenic compounds. In plants, nearly all phytoestrogens are bound to sugar molecules and these phytoestrogen-sugar complexes are not generally considered hormonally active. Phytoestrogens are found in many food products in addition to soy infant formula, especially soy-based foods such as tofu, soy milk, and in some over-the-counter dietary supplements. Soy infant formula was selected for evaluation by the National Toxicology Program (NTP) because of the: (1)availability of large number of developmental toxicity studies in laboratory animals exposed to the isoflavones found in soy infant formula (namely, genistein) or other soy products, as well as a number of studies on human infants fed soy infant formula, (2)the availability of information on exposures in infants fed soy infant formula, and (3)public concern for effects on infant or child development. The NTP evaluation was conducted through its Center for the Evaluation of Risks to Human Reproduction (CERHR) and completed in September 2010. The results of this soy infant formula evaluation are published in an NTP Monograph. This document contains the NTP Brief on Soy Infant Formula, which presents NTP's opinion on the potential for exposure to soy infant formula to cause adverse developmental effects in humans. The NTP Monograph also contains an expert panel report prepared to assist the NTP in reaching conclusions on soy infant formula. The NTP concluded there is minimal concern for adverse effects on development in infants who consume soy infant formula. This level of concern represents a "2" on the five-level scale of concern used by the NTP that ranges from negligible concern ("1") to serious concern ("5"). This

  14. Ultra High Pressure Homogenization of Soy Milk: Effect on Quality Attributes during Storage

    Directory of Open Access Journals (Sweden)

    Jaideep S. Sidhu

    2016-06-01

    Full Text Available The present work analyzed soy milk prepared from whole dehulled soybeans. The traditional method of soy milk preparation leads to wastage of about 35% of soybean solids in the form of okara, which gets filtered out. In the current study, soy milk was prepared with practically 100% recovery of soybean solids and treated with continuous flow high pressure processing (207 and 276 MPa pressure, 121 and 145 °C exit temperatures, and 0.75 and 1.25 L/min flow rates, and the changes in the physical, chemical, microbial, and sensory properties during 28 days of storage at 4 °C were analyzed. The treated soy milk remained stable for 28 days. There was a significant reduction in the particle size of soybean solids which did not change during storage. The pH of the treated soy milk was significantly lower than the untreated soy milk and it reduced further upon storage. The soy milk was pasteurized with high pressure processing coupled with preheating. No lipoxygenase activity was detected. Compared to commercial samples, there was no significant difference in the astringency, bitterness, or chalkiness of soy milk prepared in the study.

  15. Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.).

    Science.gov (United States)

    Withana-Gamage, Thushan S; Wanasundara, Janitha P D; Pietrasik, Zeb; Shand, Phyllis J

    2011-04-01

    Chickpea (Cicer arietinum L.) seeds are a good source of protein that has potential applications in new product formulation and fortification. The main objectives of this study were to analyse the physicochemical, thermal and functional properties of chickpea protein isolates (CPIs) and compare them with those of soy (SPI) and pea (PPI) protein isolates. Extracted CPIs had mean protein contents of 728-853 g kg(-1) (dry weight basis). Analysis of their deconvoluted Fourier transform infrared spectra gave secondary structure estimates of 25.6-32.7% α-helices, 32.5-40.4% β-sheets, 13.8-18.9% turns and 16.3-19.2% disordered structures. CPIs from CDC Xena, among Kabuli varieties, and Myles, among Desi varieties, as well as SPI had the highest water-holding and oil absorption capacities. The emulsifying properties of Kabuli CPIs were superior to those of PPI and Desi CPIs and as good as those of SPI. The heat-induced gelation properties of CPIs showed a minimum protein concentration required to form a gel structure ranging from 100 to 140 g L(-1) . Denaturation temperatures and enthalpies of CPIs ranged from 89.0 to 92.0 °C and from 2.4 to 4.0 J g(-1) respectively. The results suggest that most physicochemical, thermal and functional properties of CPIs compare favourably with those of SPI and are better than those of PPI. Hence CPI may be suitable as a high-quality substitute for SPI in food applications. Copyright © 2011 Society of Chemical Industry.

  16. Four Weeks of Supplementation With Isolated Soy Protein Attenuates Exercise-Induced Muscle Damage and Enhances Muscle Recovery in Well Trained Athletes: A Randomized Trial.

    Science.gov (United States)

    Shenoy, Shweta; Dhawan, Mrinal; Singh Sandhu, Jaspal

    2016-09-01

    The effects of consumption of isolated soy protein (ISP) for a chronic period (4 weeks) on exercise induced muscle damage (EIMD) in athletic population have never been explored. To examine the effects of ISP on muscle damage indices elicited via a bout of damaging exercise. Forty males (20 boxers, 20 cyclists) aged 18 - 28 years were randomly assigned to two groups (ISP and Placebo) (n = 20). All participants who engaged themselves in specific, regular training of 30 hours a week during the competitive season were included in the study. Participants consumed the supplement and the placebo for 4 weeks. The damaging exercise consisted of 100 consecutive drop-jumps. Pre and post supplementation readings of the criterion variables, highly sensitive C reactive protein (hs-cRP), creatine Kinase (CK), myeloperoxidase (MPO), isometric muscle strength, maximum aerobic capacity (VO 2 max), heart rate (HR) and muscle soreness were obtained at baseline (Day 1), at 24 hours (Day 2) and at 48 hours (Day 3) following EIMD. Differences were observed in pre and post supplementation values (P athletic population.

  17. Soybean nutritional properties: The good and the bad about soy ...

    African Journals Online (AJOL)

    Consumption of soy foods is increasing worldwide mainly due to their acclaimed health benefits. However, nutritional demerits associated with soy foods consumption exist. Proteins and lipids, some vitamins and minerals, are major nutritionallyimportant components of soybeans; carbohydrates are major constituents ...

  18. Elevated temperature forming method and preheater apparatus

    Science.gov (United States)

    Krajewski, Paul E; Hammar, Richard Harry; Singh, Jugraj; Cedar, Dennis; Friedman, Peter A; Luo, Yingbing

    2013-06-11

    An elevated temperature forming system in which a sheet metal workpiece is provided in a first stage position of a multi-stage pre-heater, is heated to a first stage temperature lower than a desired pre-heat temperature, is moved to a final stage position where it is heated to a desired final stage temperature, is transferred to a forming press, and is formed by the forming press. The preheater includes upper and lower platens that transfer heat into workpieces disposed between the platens. A shim spaces the upper platen from the lower platen by a distance greater than a thickness of the workpieces to be heated by the platens and less than a distance at which the upper platen would require an undesirably high input of energy to effectively heat the workpiece without being pressed into contact with the workpiece.

  19. Gravitational radiation from preheating with many fields

    International Nuclear Information System (INIS)

    Jr, John T. Giblin; Price, Larry R.; Siemens, Xavier

    2010-01-01

    Parametric resonances provide a mechanism by which particles can be created just after inflation. Thus far, attention has focused on a single or many inflaton fields coupled to a single scalar field. However, generically we expect the inflaton to couple to many other relativistic degrees of freedom present in the early universe. Using simulations in an expanding Friedmann-Lemaître-Robertson-Walker spacetime, in this paper we show how preheating is affected by the addition of multiple fields coupled to the inflaton. We focus our attention on gravitational wave production — an important potential observational signature of the preheating stage. We find that preheating and its gravitational wave signature is robust to the coupling of the inflaton to more matter fields

  20. Gravitational radiation from preheating with many fields

    Energy Technology Data Exchange (ETDEWEB)

    Jr, John T. Giblin [Department of Physics, Kenyon College, 201 North College Road, Gambier, OH 43022 (United States); Price, Larry R.; Siemens, Xavier, E-mail: giblinj@kenyon.edu, E-mail: larry@gravity.phys.uwm.edu, E-mail: siemens@gravity.phys.uwm.edu [Center for Gravitation and Cosmology, Department of Physics, University of Wisconsin — Milwaukee, P.O. Box 413, Milwaukee, WI 53201 (United States)

    2010-08-01

    Parametric resonances provide a mechanism by which particles can be created just after inflation. Thus far, attention has focused on a single or many inflaton fields coupled to a single scalar field. However, generically we expect the inflaton to couple to many other relativistic degrees of freedom present in the early universe. Using simulations in an expanding Friedmann-Lemaître-Robertson-Walker spacetime, in this paper we show how preheating is affected by the addition of multiple fields coupled to the inflaton. We focus our attention on gravitational wave production — an important potential observational signature of the preheating stage. We find that preheating and its gravitational wave signature is robust to the coupling of the inflaton to more matter fields.

  1. Soursop juice stabilized with soy fractions: a rheologial approach

    Directory of Open Access Journals (Sweden)

    Luiz Henrique Fasolin

    2012-09-01

    Full Text Available The potential use of soybean soluble polysaccharide (SSPS as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.

  2. Effects of dissipation and fluctuation in preheating

    International Nuclear Information System (INIS)

    Vartuli, Rodrigo; Ramos, Rudnei de O.

    2006-01-01

    In this paper, we study the effects of dissipation and fluctuation in preheating after inflation. The effective equation of motion for a scalar field χ interacting with lighter fields is derived using the field theoretical method of closed time path due to Schwinger, winch is suitable to study nonequilibrium and time dependent process. In this derivation the emergent equation is intrinsically dissipative and stochastic in nature. The resulting dynamics is then studied both analytically and numerically. The results obtained are then discussed for then relevance for the reheating epoch right after an inflationary phase(preheating) for the case of the evolution of the scalar field χ and its decay into fermion. (author)

  3. Soy sauce allergy.

    Science.gov (United States)

    Sugiura, K; Sugiura, M

    2010-07-01

    Soy sauce is well-known as a Japanese traditional seasoning, namely shoyu. Usually, shoyu means sauce made from soy. Shoyu does have not only benefits but also adverse effects. Soy sauce allergy which is not caused by soy or wheat allergy is rare. Our four patients developed cellulites and dermatitis around lips with irritation after a meal with shoyu. The age of the patients was 10, 35, 46 and 51 years; they were all female. These inflammations can be developed by two causes; first it can be caused by allergic reactions to shoyu; the second, it can be caused by histamine poisoning. It is important to determine whether inflammation is caused by allergic reactions or histamine poisoning. We determined the volume of histamine in some sauces and performed prick test and laboratory tests. Four patients had positive reactions by prick test after using some sauces. We suspected that histamine caused their symptoms, but nine normal volunteers had negative reactions. Patient's specific IgE score to soy and wheat was class 0. The results showed that the sauce made from soybean and broad bean contained histamine, but histamine in other sauces was not detected. In this study, we confirmed by prick test, four cases of soy sauce allergy, which was caused by some products during brewing. When patients with inflammations around mouth, after a meal containing or using soy sauce, are examined, it should be considered whether dermatitis or cellulites were developed by allergic reaction or by histamine poisoning.

  4. Preparation and demonstration of poly(dopamine)-triggered attapulgite-anchored polyurethane as a high-performance rod-like elastomer to reinforce soy protein-isolated composites

    Science.gov (United States)

    Zhao, Shujun; Wen, Yingying; Wang, Zhong; Kang, Haijiao; Li, Jianzhang; Zhang, Shifeng; Ji, Yong

    2018-06-01

    Nanophase modification is an effective path to improve composite properties, however, it remains a great challenge to increase the mechanical strength of the modified materials without sacrificing elongation and toughness. This study presents a novel and efficient design for interface anchoring of a waterborne polyurethane (WPU) elastomer with attapulgite (ATP) triggered by poly(dopamine) (PDA) formation due to self-polymerization of the dopamine moieties. The WPU-PDA-ATP (WDA) rod-like elastomer served as an active enhancer for a soy protein isolate (SPI)-based composite to facilitate multiple interactions between SPI and the elastomer. As expected, the PDA layer was coated onto ATP, inducing the nanofiller to successfully anchor onto the WPU elastomer, as confirmed by solid-state 13C NMR, XPS, and ATR-FTIR results. Compared with the control SPI-based film, the tensile strength and toughness increased by 145.6% and 118.3% respectively by introducing WDA rod-like elastomer. The water resistance and thermal stability of the prepared SPI composites were also favorable. The proposed approach represents an efficient way to utilize high-performance elastomer in biobased materials to concurrently enhance strength and toughness.

  5. Microencapsulation of Lactobacillus rhamnosus GG by Transglutaminase Cross-Linked Soy Protein Isolate to Improve Survival in Simulated Gastrointestinal Conditions and Yoghurt.

    Science.gov (United States)

    Li, Chun; Wang, Chun-Ling; Sun, Yu; Li, Ai-Li; Liu, Fei; Meng, Xiang-Chen

    2016-07-01

    Microencapsulation is an effective way to improve the survival of probiotics in simulated gastrointestinal (GI) conditions and yoghurt. In this study, microencapsulation of Lactobacillus rhamnosus GG (LGG) was prepared by first cross-linking of soy protein isolate (SPI) using transglutaminase (TGase), followed by embedding the bacteria in cross-linked SPI, and then freeze-drying. The survival of microencapsulated LGG was evaluated in simulated GI conditions and yoghurt. The results showed that a high microencapsulation yield of 67.4% was obtained. The diameter of the microencapsulated LGG was in the range of 52.83 to 275.16 μm. Water activity did not differ between free and microencapsulated LGG after freeze-drying. The survival of microencapsulated LGG under simulated gastric juice (pH 2.5 and 3.6), intestinal juice (0.3% and 2% bile salt) and storage at 4 °C were significantly higher than that of free cells. The survival of LGG in TGase cross-linked SPI microcapsules was also improved to 14.5 ± 0.5% during storage in yoghurt. The microencapsulation of probiotics by TGase-treated SPI can be a suitable alternative to polysaccharide gelation technologies. © 2016 Institute of Food Technologists®

  6. Simple air collectors for preheating fresh air

    NARCIS (Netherlands)

    Hensen, J.L.M.; Wit, de M.H.; Ouden, den C.

    1984-01-01

    In dwellings with mechanical ventilation systems the fresh air can easily be preheated by means of simple solar air systems. These can be an integral part of the building facade or roof and the costs are expected to be low. By means of computer experiments a large number of systems were evaluated.

  7. Effects of replacing fish meal with soy protein concentrate and of DL-methionine supplementation in high-energy, extruded diets on the growth and nutrient utilization of rainbow trout, Oncorhynchus mykiss.

    Science.gov (United States)

    Mambrini, M; Roem, A J; Carvèdi, J P; Lallès, J P; Kaushik, S J

    1999-11-01

    Our objectives were to test the potential replacement of fish meal by soy protein concentrate (SPC) in high-energy, extruded diets fed to rainbow trout (Oncorhynchus mykiss) and to evaluate the efficiency of DL-methionine supplementation of soy-based diets. Groups of trout (initial BW 103 to 106 g) were fed to visual satiety with isonitrogenous (6.6% DM) high-energy (22.8 MJ/kg DM gross energy), extruded diets, in which fish meal was progressively replaced with SPC (0, 50, 75, and 100%). Three 100% SPC diets were formulated to be either unsupplemented or supplemented with DL-methionine, so that total methionine content was .8 or 1.0% of DM. The quality of the SPC source used was assessed by measuring the antitryptic and antigenic activities and the concentrations of the isoflavones daidzein and genistein. Apparent digestibility of the diets was determined using the indirect method. A growth trial was conducted over 90 d at a water temperature of 18 degrees C. In addition to body composition analysis, plasma amino acid concentrations, anti-soy protein antibodies in the serum, and isoflavone concentrations in the bile were measured. The SPC source tested exhibited low antitryptic and antigenic activities, but it contained high concentrations of isoflavones (1,990 and 5,903 ppm for daidzein and genistein, respectively). Protein digestibility was high (92%) and was unaffected either the proportion of SPC in the diet or by DL-methionine supplementation. This was also true for the availability of amino acids, except phenylalanine. Digestibility of lipid and energy was reduced by 19% when SPC totally replaced fish meal. Growth rate was reduced when more than 50% of the dietary protein was of soy origin (daily growth coefficient of 3.2 and 2.1% for the control and the unsupplemented 100% SPC diet, respectively). The effect on growth was mainly explained by a general decline in feed intake (13.7 and 12.0 g DM x kg BW(-1) x d(-1) for the control and the unsupplemented 100

  8. 7 CFR 58.919 - Pre-heat, pasteurization.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Pre-heat, pasteurization. 58.919 Section 58.919... Procedures § 58.919 Pre-heat, pasteurization. When pasteurization is intended or required by either the vat... requirements outlined in § 58.128. Pre-heat temperatures prior to ultra pasteurization will be those that have...

  9. Soy production and certification

    DEFF Research Database (Denmark)

    Tomei, Julia; Semino, Stella Maris; Paul, Helena

    2010-01-01

    With the rising emphasis on biofuels as a potential solution to climate change, this paper asks whether certification schemes, developed to promote sustainable feedstock production, are able to deliver genuine sustainability benefits. The Round Table on Responsible Soy (RTRS) is a certification...... the social and environmental impacts of soybean production can be mitigated by the RTRS. It concludes that at present certification schemes are unlikely to be able to address either the institutional challenges associated with their implementation or the detrimental impacts of the additional demand generated...... scheme that aims to promote responsible soy production through the development of principles and criteria. However, can and does this initiative address the negative impacts associated with the intensive production of soy? Taking the example of soy biodiesel produced in Argentina, this paper asks whether...

  10. A dietary pattern including nopal, chia seed, soy protein, and oat reduces serum triglycerides and glucose intolerance in patients with metabolic syndrome.

    Science.gov (United States)

    Guevara-Cruz, Martha; Tovar, Armando R; Aguilar-Salinas, Carlos A; Medina-Vera, Isabel; Gil-Zenteno, Lidia; Hernández-Viveros, Isaac; López-Romero, Patricia; Ordaz-Nava, Guillermo; Canizales-Quinteros, Samuel; Guillen Pineda, Luz E; Torres, Nimbe

    2012-01-01

    Metabolic syndrome (MetS) is a health problem throughout the world and is associated with cardiovascular disease and diabetes. Thus, the purpose of the present work was to evaluate the effects of a dietary pattern (DP; soy protein, nopal, chia seed, and oat) on the biochemical variables of MetS, the AUC for glucose and insulin, glucose intolerance (GI), the relationship of the presence of certain polymorphisms related to MetS, and the response to the DP. In this randomized trial, the participants consumed their habitual diet but reduced by 500 kcal for 2 wk. They were then assigned to the placebo (P; n = 35) or DP (n = 32) group and consumed the reduced energy diet plus the P or DP beverage (235 kcal) minus the energy provided by these for 2 mo. All participants had decreases in body weight (BW), BMI, and waist circumference during the 2-mo treatment (P < 0.0001); however, only the DP group had decreases in serum TG, C-reactive protein (CRP), and AUC for insulin and GI after a glucose tolerance test. Interestingly, participants in the DP group with MetS and the ABCA1 R230C variant had a greater decrease in BW and an increase in serum adiponectin concentration after 2 mo of dietary treatment than those with the ABCA1 R230R variant. The results from this study suggest that lifestyle interventions involving specific DP for the treatment of MetS could be more effective if local foods and genetic variations of the population are considered.

  11. Mussel byssus-inspired engineering of synergistic nanointerfacial interactions as sacrificial bonds into carbon nanotube-reinforced soy protein/nanofibrillated cellulose nanocomposites: Versatile mechanical enhancement

    Science.gov (United States)

    Wang, Zhong; Zhao, Shujun; Kang, Haijiao; Zhang, Wei; Zhang, Shifeng; Li, Jianzhang

    2018-03-01

    Achieving flexible and stretchable biobased nanocomposites combining high strength and toughness is still a very challenging endeavor. Herein, we described a novel and versatile biomimetic design for tough and high-performance TEMPO-oxidized nanofibrillated cellulose (TONFC)/soy protein isolate (SPI) nanocomposites, which are triggered by catechol-mimetic carbon nanotubes (PCT) and iron ions (Fe(III)) to yield a strong yet sacrificial metal-ligand motifs into a chemically cross-linked architecture network. Taking advantage of self-polymerization of catechol-inspired natural tannic acid, PCT nanohybrid was prepared through adhering reactive poly-(tannic acid) (PTA) layer onto surfaces of carbon nanotubes via a simple dip-coating process. The high-functionality PCT induced the formation of the metal-ligand bonds through the ionic coordinates between the catechol groups in PCT and -COOH groups of TONFC skeleton with Fe(III) mediation that mimicked mussel byssus. Upon stretching, this tailored TONFC-Fe(III)-catechol coordination bonds served as sacrificial bonds that preferentially detach prior to the covalent network, which gave rise to efficient energy dissipation that the nanocomposites integrity was survived. As a result of these kind of synergistic interfacial interactions (sacrificial and covalent bonding), the optimal nanocomposite films processed high tensile strength (ca. 11.5 MPa), large elongation (ca. 79.3%), remarkable toughness (ca. 6.9 MJ m-3), and favorable water resistance as well as electrical conductivity. The proposed bioinspired strategy for designing plant protein-based materials enables control over their mechanical performance through the synergistic engineering of sacrificial bonds into the composite interface.

  12. Physicochemical properties of soy protein isolate/carboxymethyl cellulose blend films crosslinked by Maillard reactions: Color, transparency and heat-sealing ability

    International Nuclear Information System (INIS)

    Su Junfeng; Yuan Xiaoyan; Huang Zhen; Wang Xinyu; Lu Xuzhen; Zhang Lidan; Wang Shengbao

    2012-01-01

    Soy protein isolate (SPI) films have many potential applications in the biomaterial field as surgical dressings for burns, films for reduction of wound inflammation, and facial masks. The appearance and the sealing ability are important physicochemical properties that greatly influence consumer acceptance of such protein-based films. The aim of the present work was to investigate the chemical structure and the physical properties associated with color, transparency and heat-sealing ability for SPI/carboxymethyl cellulose (CMC) blend films prepared by solution casting, with weight proportions 90/10, 80/20, 70/30 and 60/40. Fourier transform infra-red (FTIR) and solid-state 13 C nuclear magnetic resonance (NMR) spectra confirmed that Maillard reactions occurred between SPI and CMC. The Hunter color value (L, a, b) and transparency of films were affected by varying the proportions of SPI and CMC. With increasing degree of crosslinking of SPI and CMC, the yellow color of the films was diluted and transparency was improved. Peel strength and tensile strength measurements showed that the Maillard reactions had the main effect of enhancing the heat-sealing ability above the melting temperature. These results indicated that the structure and properties of SPI-based films could be modified and improved by blending with CMC. - Highlights: ► Maillard reactions occurred in SPI/CMC films. ► The color and transparency of SPI/CMC films were affected by Maillard reactions. ► Maillard reactions enhanced the heat-sealing ability of SPI/CMC films.

  13. The Effect of Dietary Phytase Supplementation and Incubation in Soy Protein Concentrate based diet Fed to Nile Tilapia

    OpenAIRE

    Xue, Yuhang

    2015-01-01

    Aquatic feed require high quality, low cost nutrients with increasing aquaculture production. Tilapia has become the third most important cultured fish species in the world, just after salmonids and carps. Soybean and its products are the most popular source of plant protein in compound aquatic feeds. In the existing plant protein sources phytate-P absorption and digestion is low in Nile Tilapia. This experiment aimed to investigate the different effects on retention and utilization o...

  14. Intestinal digestibility of amino acids in rumen undegradable protein estimated using a precision-fed cecectomized rooster bioassay: I. Soybean meal and SoyPlus.

    Science.gov (United States)

    Boucher, S E; Calsamiglia, S; Parsons, C M; Stein, H H; Stern, M D; Erickson, P S; Utterback, P L; Schwab, C G

    2009-09-01

    The objectives of this experiment were to measure intestinal digestibility of AA in rumen undegradable protein (RUP-AA) in soybean meal (SBM) and expeller SBM (SoyPlus, West Central, Ralston, IA; SP) and to determine if these feeds contain a constant protein fraction that is undegradable in the rumen and indigestible in the small intestine, as assumed in the French Institut National de la Recherche Agronomique (Paris, France) and Scandinavian AAT-PBV (AAT = AA absorbed from small intestine; PBV = protein balance in the rumen) models. Three samples of SBM and 3 samples of SP were obtained from the Feed Analysis Consortium Inc. (Savoy, IL). To obtain the RUP fraction, samples were ruminally incubated in situ for 16 h in 4 lactating cows, and the collected rumen undegraded residues (RUR) were pooled by sample. Subsamples of the intact feeds and RUR were crop intubated to 4 cecectomized roosters, and total excreta were collected for 48 h. Intact feeds, RUR, and excreta were analyzed for AA. Basal endogenous AA loss estimates were obtained from fasted birds and were used to calculate standardized digestibility of AA in the intact feeds and RUP-AA. Indigestibility coefficients of the intact feeds were calculated as (100 - % standardized AA digestibility), and indigestibility of the RUR was calculated as [(100 - % ruminal degradation of AA) x [(100 - % standardized RUP-AA digestibility)]/100]. Results indicated that standardized digestibility of feed-AA was similar to standardized digestibility of RUP-AA for SBM and SP samples and that standardized digestibility of individual AA differed within samples. Standardized feed-AA and RUP-AA digestibility values were lowest for Lys and Cys and highest for Trp and Met. Results also indicated that SBM and SP did not contain a constant protein fraction that was both undegradable in the rumen and indigestible in the small intestine. Indigestibility values of RUR were lower than in intact feeds, suggesting that SBM and SP contain a

  15. Metric preheating and limitations of linearized gravity

    International Nuclear Information System (INIS)

    Bassett, Bruce A.; Tamburini, Fabrizio; Kaiser, David I.; Maartens, Roy

    1999-01-01

    During the preheating era after inflation, resonant amplification of quantum field fluctuations takes place. Recently it has become clear that this must be accompanied by resonant amplification of scalar metric fluctuations, since the two are united by Einstein's equations. Furthermore, this 'metric preheating' enhances particle production, and leads to gravitational rescattering effects even at linear order. In multi-field models with strong preheating (q>>1), metric perturbations are driven non-linear, with the strongest amplification typically on super-Hubble scales (k→0). This amplification is causal, being due to the super-Hubble coherence of the inflaton condensate, and is accompanied by resonant growth of entropy perturbations. The amplification invalidates the use of the linearized Einstein field equations, irrespective of the amount of fine-tuning of the initial conditions. This has serious implications on all scales - from large-angle cosmic microwave background (CMB) anisotropies to primordial black holes. We investigate the (q,k) parameter space in a two-field model, and introduce the time to non-linearity, t nl , as the timescale for the breakdown of the linearized Einstein equations. t nl is a robust indicator of resonance behavior, showing the fine structure in q and k that one expects from a quasi-Floquet system, and we argue that t nl is a suitable generalization of the static Floquet index in an expanding universe. Backreaction effects are expected to shut down the linear resonances, but cannot remove the existing amplification, which threatens the viability of strong preheating when confronted with the CMB. Mode-mode coupling and turbulence tend to re-establish scale invariance, but this process is limited by causality and for small k the primordial scale invariance of the spectrum may be destroyed. We discuss ways to escape the above conclusions, including secondary phases of inflation and preheating solely to fermions. The exclusion principle

  16. COST ESTIMATES OF TWIN SCREW EXTRUDED PRODUCTS: TEXTURIZED WHEY PROTEIN SNACKS AND CORN-SOY BLEND USED FOR EMERGENCY FEEDING

    Science.gov (United States)

    The operating costs associated with twin screw extrusion cooking of various foods are fixed for a given size and production capacity for any class of products; the greater percentage of costs arise from the choice of ingredients and the product end use. For example, extruder texturized whey proteins...

  17. The preparation of soy-bean foods for use in rural communities of the developing world.

    Science.gov (United States)

    Kay, T

    1998-08-01

    Since the beginning of 1970, there has been a great breakthrough in the popularization of soy-bean-based food in Nigeria and in many parts of the developing world, especially for use in the prevention of kwashiorkor. Since 1975, soy bean has become a main source of daily dietary protein in many parts of Nigeria as a result of the successful incorporation of soy-bean products into almost all traditional Nigerian foods. This is a review of previous work in Nigeria on eliminating the beany flavour, bitter taste, and flatus factors in soy-bean milk and cooked soy-bean paste preparations.

  18. Investigation of in-situ poly(lactic acid)/soy protein concentrate composites: Composite preparation, properties and foam application development

    Science.gov (United States)

    Liu, Bo

    2011-12-01

    In this study, soy protein (SP), the residue of oil crushing, was used for preparation of value-added thermoplastics. Novel poly(lactic acid) (PLA)/soy protein concentrate (SPC) blends were investigated and foaming of the resulting blends was developed. PLA/SPC blends were prepared by twin-screw extrusion and test specimens by injection molding. Unlike the practice elsewhere SP was used as a filler in mixing with other polymers, SPC was processed as a plastic component in blending process in this work. Processing SPC as plastic component, water played an important role in terms of the deformability and the morphology of SP thus the properties of the blends. Plasticization of SP, compatibilization of the blends and structure-property relationship of the PLA/SPC blends were studied. In the literature water and glycerol were often used together in preparing SP plastics or plastic blends, but this study found that this traditional combination did not provide the best results in terms of morphology and mechanical properties. Water is only recommended in plasticizing SP in the blends. This study showed water as a plasticizer was a domain factor on control of morphology and properties of PLA/SPC blends. The due to the evaporation of water after extrusion, SP domain lost its deformability thus resulted in in-situ composites. Interconnected SPC phase structure was achieved by control water content in the pre-formulated SPC and SPC content in the blends. A novel dual compatibilization method was developed to improve the properties of PLA/SPC blends. Poly(2-ethyl-2-oxazoline) was used to improve the dispersion of SPC in the blending stage, and polymeric methylene diphenyl diisocyanate was used to improve the interfacial adhesion between SPC and PLA in the subsequent processing. The result showed excellent mechanical properties and improved thermal properties of PLA/SPC blends. Using processing aids is an effective way to decrease processing temperature and thermal degradation

  19. Are black holes overproduced during preheating?

    International Nuclear Information System (INIS)

    Suyama, Teruaki; Tanaka, Takahiro; Bassett, Bruce; Kudoh, Hideaki

    2005-01-01

    We provide a simple but robust argument that primordial black hole production generically does not exceed astrophysical bounds during the resonant preheating phase after inflation. This conclusion is supported by fully nonlinear lattice simulations of various models in two and three dimensions which include rescattering but neglect metric perturbations. We examine the degree to which preheating amplifies density perturbations at the Hubble scale and show that, at the end of the parametric resonance, power spectra are universal, with no memory of the power spectrum at the end of inflation. In addition, we show how the probability distribution of density perturbations changes from exponential on very small scales to Gaussian when smoothed over the Hubble scale - the crucial length for studies of primordial black hole formation - hence justifying the standard assumption of Gaussianity

  20. Influence of preheating on grindability of coal

    Science.gov (United States)

    Lytle, J.; Choi, N.; Prisbrey, K.

    1992-01-01

    Enormous quantities of coal must be ground as feed to power generation facilities. The energy cost of grinding is significant at 5 to 15 kWh/ton. If grindability could be increased by preheating the coal with waste heat, energy costs could be reduced. The objective of this work was to determine how grindability was affected by preheating. The method was to use population balance grinding models to interpret results of grinding coal before and after a heat treatment. Simulation of locked cycle tests gave a 40% increase in grindability. Approximately 40% grinding energy saving can be expected. By using waste heat for coal treatment, the targeted energy savings would be maintained. ?? 1992.

  1. Nuclear reactor insulation and preheat system

    International Nuclear Information System (INIS)

    Wampole, N.C.

    1978-01-01

    An insulation and preheat system is disclosed for preselected components of a fluid cooled nuclear reactor. A gas tight barrier or compartment of thermal insulation surrounds the selected components and includes devices to heat the internal atmosphere of the ocmpartment. An external surface of the compartment of enclosure is cooled, such as by a circulating fluid. The heating devices provide for preheating of the components, as well as maintenance of a temperature sufficient to ensure that the reactor coolant fluid will not solidify during shutdown. The external cooling limits the heat transferred to other plant structures, such as supporting concrete and steel. The barrier is spaced far enough from the surrounded components so as to allow access for remote or manual inspection, maintenance, and repair

  2. Preheating of tap water with solar collectors

    Energy Technology Data Exchange (ETDEWEB)

    Granum, H; Raaen, H

    1992-05-05

    In 1991 SINTEF Architecture and Building Technology won the second prize in 'The Nordic Competition for Low Energy Buildings' with a project proposal named 'LOWe'. The paper gives a description of the energy-saving features of this project, particularly the use of a solar collector for preheating of tap water. Compared with the economic profitability of other saving efforts in the project, such as good thermal insulation and efficient heat recovering system, the system for solar preheating of tap water does not seem very attractive for the time being. Loose estimates indicate a cost of close of NOK 1.00 per kWh for the produced energy in the solar collector, while the present price for electricity in Norway is about NOK 0.50 per kWh. Compared with a heat pump solution however the energy cost is not unreasonable.

  3. Pre-heating mitigates composite degradation.

    Science.gov (United States)

    Silva, Jessika Calixto da; Rogério Vieira, Reges; Rege, Inara Carneiro Costa; Cruz, Carlos Alberto dos Santos; Vaz, Luís Geraldo; Estrela, Carlos; Castro, Fabrício Luscino Alves de

    2015-01-01

    Dental composites cured at high temperatures show improved properties and higher degrees of conversion; however, there is no information available about the effect of pre-heating on material degradation. Objectives This study evaluated the effect of pre-heating on the degradation of composites, based on the analysis of radiopacity and silver penetration using scanning electron microscopy/energy-dispersive X-ray spectroscopy (SEM/EDS). Material and Methods Thirty specimens were fabricated using a metallic matrix (2x8 mm) and the composites Durafill VS (Heraeus Kulzer), Z-250 (3M/ESPE), and Z-350 (3M/ESPE), cured at 25°C (no pre-heating) or 60°C (pre-heating). Specimens were stored sequentially in the following solutions: 1) water for 7 days (60°C), plus 0.1 N sodium hydroxide (NaOH) for 14 days (60°C); 2) 50% silver nitrate (AgNO3) for 10 days (60°C). Specimens were radiographed at baseline and after each storage time, and the images were evaluated in gray scale. After the storage protocol, samples were analyzed using SEM/EDS to check the depth of silver penetration. Radiopacity and silver penetration data were analyzed using ANOVA and Tukey's tests (α=5%). Results Radiopacity levels were as follows: Durafill VSZ-350>Z-250 (pheated specimens presented higher radiopacity values than non-pre-heated specimens (pheated specimens (pheating at 60°C mitigated the degradation of composites based on analysis of radiopacity and silver penetration depth.

  4. Aqueous ethanol extraction of dietary soy protein isolate improves 59Fe absorption by the rat from a casein-based test meal

    International Nuclear Information System (INIS)

    Thompson, D.B.

    1989-01-01

    A commercial soy protein isolate (SPI) was further processed in an attempt to understand how a diet based on SPI can cause decreased iron retention by the rat from a separately administered casein-based test meal. Groups of eight rats were fed either a casein-based diet or a diet based on SPI. The acid-precipitated SPI was incorporated into diets as such, after neutralization, after 60% (v/v) ethanol extraction and neutralization, or after 60% ethanol exposure and neutralization. All dietary SPI was heat-treated by exposure to steam at 108 degrees C for 30 min. Rats were fed their respective diets, each containing 25 mg Fe/kg, for 13 d, and then all rats were fed a 59 Fe-radiolabeled 2.5-g casein test meal containing 64 micrograms of iron. Ingested radioactivity was determined following the meal, and retained radioactivity over the subsequent 10-d period. Absorption was not distinguishable for groups fed the casein-based (78.3 ± 3.6%) and the ethanol-extracted, SPI-based diet (80.2 ± 5.4%). Absorption was lower (P less than 0.01) for groups fed each of the other SPI-based diets: SPI as such (68.3 ± 8.9%), neutralized SPI (69.8 ± 5.0%) and ethanol-exposed SPI (67.6 ± 4.8%). An ethanol-extractable component of SPI may be responsible for decreased iron absorption by animals fed SPI prior to a radiolabeled test meal

  5. Effect of type and content of modified montmorillonite on the structure and properties of bio-nanocomposite films based on soy protein isolate and montmorillonite.

    Science.gov (United States)

    Kumar, P; Sandeep, K P; Alavi, S; Truong, V D; Gorga, R E

    2010-06-01

    The nonbiodegradable and nonrenewable nature of plastic packaging has led to a renewed interest in packaging materials based on bio-nanocomposites (biopolymer matrix reinforced with nanoparticles such as layered silicates). Bio-nanocomposite films based on soy protein isolate (SPI) and modified montmorillonite (MMT) were prepared using melt extrusion. The effect of different type (Cloisite 20A and Cloisite 30B) and content (0% to 15%) of modified MMT on the structure (degree of intercalation and exfoliation) and properties (color, mechanical, dynamic mechanical, thermal stability, and water vapor permeability) of SPI-MMT bio-nanocomposite films were investigated. Extrusion of SPI and modified MMTs resulted in bio-nanocomposites with exfoliated structures at lower MMT content (5%). At higher MMT content (15%), the structure of bio-nanocomposites ranged from intercalated for Cloisite 20A to disordered intercalated for Cloisite 30B. At an MMT content of 5%, bio-nanocomposite films based on modified MMTs (Cloisite 20A and Cloisite 30B) had better mechanical (tensile strength and percent elongation at break), dynamic mechanical (glass transition temperature and storage modulus), and water barrier properties as compared to those based on natural MMT (Cloisite Na(+)). Bio-nanocomposite films based on 10% Cloisite 30B had mechanical properties comparable to those of some of the plastics that are currently used in food packaging applications. However, much higher WVP values of these films as compared to those of existing plastics might limit the application of these films to packaging of high moisture foods such as fresh fruits and vegetables.

  6. Antioxidant activity and emulsion-stabilizing effect of pectic enzyme treated pectin in soy protein isolate-stabilized oil/water emulsion.

    Science.gov (United States)

    Huang, Ping-Hsiu; Lu, Hao-Te; Wang, Yuh-Tai; Wu, Ming-Chang

    2011-09-14

    The antioxidant activity of pectic enzyme treated pectin (PET-pectin) prepared from citrus pectin by enzymatic hydrolysis and its potential use as a stabilizer and an antioxidant for soy protein isolate (SPI)-stabilized oil in water (O/W) emulsion were investigated. Trolox equivalent antioxidant capacity (TEAC) was found to be positively associated with molecular weight (M(w)) of PET-pectin and negatively associated with degree of esterification (DE) of PET-pectin. PET-pectin (1 kDa and 11.6% DE) prepared from citrus pectin after 24 h of hydrolysis by commercial pectic enzyme produced by Aspergillus niger expressed higher α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, TEAC, and reducing power than untreated citrus pectin (353 kDa and 60% DE). The addition of PET-pectin could increase both emulsifying activity (EA) and emulsion stability (ES) of SPI-stabilized O/W emulsion. When the SPI-stabilized lipid droplet was coated with the mixture of PET-pectin and pectin, the EA and ES of the emulsion were improved more than they were when the lipid droplet was coated with either pectin or PET-pectin alone. The amount of secondary oxidation products (thiobarbituric acid reactive substances) produced in the emulsion prepared with the mixture of SPI and PET-pectin was less than the amount produced in the emulsion prepared with either SPI or SPI/pectin. These results suggest that PET-pectin has an emulsion-stabilizing effect and lipid oxidation inhibition ability on SPI-stabilized emulsion. Therefore, PET-pectin can be used as a stabilizer as well as an antioxidant in plant origin in SPI-stabilized O/W emulsion and thus prolong the shelf life of food emulsion.

  7. Spectroscopic Measurements of Target Preheating on OMEGA

    International Nuclear Information System (INIS)

    Elton, R.C.; Griem, H.R.; Iglesias, E.J.

    2000-01-01

    The preheating of laser-heated microballoon targets has been measured by time-resolved x-ray and extreme ultraviolet (euv) spectroscopy on the 30 kJ, 351 nm, 60-beam laser-fusion system at the University of Rochester Laboratory for Laser Energetics. Thin coatings of aluminum overcoated with magnesium served as indicators. both the sequence of the x-ray line emission and the intensity of euv radiation were used to determine a preheating peaking at ∼ 10 ns prior to onset of the main laser pulse, with a power density ≅1% of the main pulse. The measurements are supported by numerical modeling. Further information is provided by absorption spectra from the aluminum coating, backlighted by continuum from the heated surface. The exact source of the preheating energy remains unknown at present, but most likely arrives from early laser leakage through the system. The present target diagnostic is particularly useful when all beams cannot be monitored directly at all laser wavelengths

  8. Bioavailability of zinc to rats from defatted soy flour, acid-precipitated soy concentrate and neutralized soy concentrate as determined by intrinsic and extrinsic labeling techniques

    International Nuclear Information System (INIS)

    Ketelsen, S.M.; Stuart, M.A.; Weaver, C.M.; Forbes, R.M.; Erdman, J.W. Jr.

    1984-01-01

    The bioavailability of 65Zn from intrinsically and extrinsically labeled soy flour, acid-precipitated soy concentrate and neutralized soy concentrate was evaluated in rats. Weanling rats were fed marginally zinc-deficient diets, providing 8 ppm zinc from one of these three soy products, for 7 days. The rats then received a radioactively labeled test meal, identical in composition to the previous diet except that the soy product was either intrinsically or extrinsically labeled with 65Zn. After the test meal the rats were again fed diets the same as those consumed prior to the test meal. Whole-body retention of 65Zn at 24 hours and 12 days as well as 65Zn retained in tibias of rats given meals containing neutralized concentrate-based meals was significantly lower than for rats given meals containing the soy flour or acid-precipitated concentrate. In addition, retention of 65Zn from the extrinsically labeled acid-precipitated concentrate-based meal was significantly higher than from the same product intrinsically labeled. These findings confirm the results of previous feeding studies from which it was suggested that neutralization of soy protein concentrates reduces zinc bioavailability to the rat. In addition, the results are taken to suggest that experimental conditions may influence the validity of the extrinsic labeling technique for zinc

  9. Soybean and Processed Soy Foods Ingredients, and Their Role in Cardiometabolic Risk Prevention.

    Science.gov (United States)

    Imai, Shinjiro

    2015-01-01

    Soybeans contain various components with potential health benefits effects, but the impact of soy foods and processed soy foods on human health has gone progressively characterized. Soy foods are the traditional Asian diets; however because of their intended health benefits they have gone popular in Westerners, especially postmenopausal women. There are lots of biologically active soybean constituents that might lead to the possible health benefits of soy, and almost consideration has concentrated on the isoflavones, which have both hormonal and nonhormonal activities. The various other constituents of soybeans (saponins, soy protein or peptides, lecithin, and flavonoids) have differing biological activities. These include hormonal, immunological, bacteriological and digestive effects. This review is the broad assessment of the literature comprehensive the health effects of soy constituents that are of superlative interest. The health benefits of soy foods on four diseases-cardiovascular disease (CVD), non-alcoholic fatty liver disease (NAFLD), obesity and diabetes-are the focus of the review.

  10. Bioavailability of zinc from defatted soy flour, soy hulls and whole eggs as determined by intrinsic and extrinsic labeling techniques.

    Science.gov (United States)

    Meyer, N R; Stuart, M A; Weaver, C M

    1983-06-01

    Bioavailability of zinc from diets prepared from intrinsically and extrinsically labeled autoclaved, defatted soy flour and scrambled, freeze-dried egg was investigated in male rats marginally depleted in zinc. In one study, retention of zinc from intrinsically labeled soybean flour (73%) was significantly less than from 65ZnCl2 extrinsically added to a soy flour-based diet (80%). Zinc from intrinsically labeled soybean hulls and from soy flour diets containing 10% soybean hulls extrinsically labeled with 65ZnCl2 was as available as the zinc from the extrinsically labeled soy flour diet. In a second study, extrinsic and intrinsic labeling techniques gave a similar assessment of bioavailability of zinc from egg- and soy flour-based diets when extrinsic labeling was accomplished by thoroughly mixing 65ZnCl2 with the protein source prior to incorporation into the diet. Absorption of 65Zn was greater from egg diets than from soy flour diets and of intermediate value from mixed soy flour and egg (50:50, wt/wt) diets regardless of which protein source was labeled, indicating that the zinc entered a common pool.

  11. How do consumer attitudes influence acceptance of a novel wild blueberry-soy product?

    Science.gov (United States)

    Teh, T; Dougherty, M P; Camire, M E

    2007-09-01

    Acceptance of healthful foods by consumers is not yet well understood. In this study, 3 formulations of frozen dessert bars were prepared containing both soy and wild blueberries. Soy content was controlled to provide an amount of soy protein that qualified for the health claim for soy and reduced risks for cardiovascular disease. Consumers were asked to complete the Health and Taste Attitude Scales (HTAS) and then evaluate the acceptability of the 3 frozen bar types using a 9-point hedonic scale. One week after the 1st session, the participants returned. Approximately half were given information to read regarding the health benefits of soy protein, the other participants were given no information. The samples were then presented a 2nd time and labeled with their soy protein content. Changes in hedonic scores between sessions were compared and correlated with HTAS ratings. Nutrition information generally did not affect acceptability scores.

  12. Sintering uranium oxide using a preheating step

    International Nuclear Information System (INIS)

    Jensen, N.J.; Nivas, Y.; Packard, D.R.

    1977-01-01

    Compacted pellets of uranium oxide or uranium oxide with one or more additives are heated in a kiln in a process having a preheating step, a sintering step, a reduction step, and a cooling step in a controlled atmosphere. The process is practiced to give a range of temperature and atmosphere conditions for obtaining optimum fluoride removal from the compacted pellets along with optimum sintering in a single process. The preheating step of this process is conducted in a temperature range of about 600 0 to about 900 0 C and the pellets are held for at least twenty min, and preferably about 60 min, in an atmosphere having a composition in the range of about 10 to about 75 vol % hydrogen with the balance being carbon dioxide. The sintering step is conducted at a temperature in the range of about 900 0 C to 1500 0 C in the presence of an atmosphere having a composition in the range of about 0.5 to about 90 vol % hydrogen with the balance being carbon dioxide. The reduction step reduces the oxygen to metal ratio of the pellets to a range of about 1.98 to 2.10:1 and this is accomplished by gradually cooling the pellets for about 30 to about 120 min from the temperature of the sintering step to about 1100 0 C in an atmosphere of about 10 to 90 vol % hydrogen with the balance being carbon dioxide. Thereafter the pellets are cooled to about 100 0 C under a protective atmosphere, and in one preferred practice the same atmosphere used in the reduction step is used in the cooling step. The preheating, sintering and reduction steps may also be conducted with their respective atmospheres having an initial additional component of water vapor and the water vapor can comprise up to about 20 vol %

  13. From (p)reheating to nucleosynthesis

    International Nuclear Information System (INIS)

    Jedamzik, Karsten

    2002-01-01

    This paper gives a brief qualitative description of the possible evolution of the early universe between the end of an inflationary epoch and the end of big-bang nucleosynthesis. After a general introduction, establishing the minimum requirements cosmologists impose on this cosmic evolutionary phase, namely, successful baryogenesis, the production of cosmic dark matter and successful light-element nucleosynthesis, a more detailed discussion on some recent developments follows. This latter includes the physics of preheating, the putative production of (alternative) dark matter and the current status of big bang nucleosynthesis

  14. When can preheating affect the CMB?

    Science.gov (United States)

    Tsujikawa, Shinji; Bassett, Bruce A.

    2002-05-01

    We discuss the principles governing the selection of inflationary models for which preheating can affect the CMB. This is a (fairly small) subset of those models which have nonnegligible entropy/isocurvature perturbations on large scales during inflation. We study new models which belong to this class-two-field inflation with negative nonminimal coupling and hybrid/double/supernatural inflation models where the tachyonic growth of entropy perturbations can lead to the variation of the curvature perturbation, /R, on super-Hubble scales. Finally, we present evidence against recent claims for the variation of /R in the absence of substantial super-Hubble entropy perturbations.

  15. Construction of nerve guide conduits from cellulose/soy protein composite membranes combined with Schwann cells and pyrroloquinoline quinone for the repair of peripheral nerve defect

    Energy Technology Data Exchange (ETDEWEB)

    Luo, Lihua [Department of Biomedical Engineering, School of Basic Medical Sciences, Wuhan University, Wuhan 430071 (China); Center of Molecular Medicine, School of Medicine, Hubei University of Arts and Sciences, Xiangyang 441053 (China); Gan, Li; Liu, Yongming; Tian, Weiqun; Tong, Zan [Department of Biomedical Engineering, School of Basic Medical Sciences, Wuhan University, Wuhan 430071 (China); Wang, Xiong; Huselstein, Celine [Ingénierie Moléculaire et Physiopathologie Articulaire (IMoPA), UMR 7365 CNRS – Université de Lorraine, Biopôle, 54500 Vandoeuvre-lès-Nancy (France); Chen, Yun, E-mail: yunchen@whu.edu.cn [Department of Biomedical Engineering, School of Basic Medical Sciences, Wuhan University, Wuhan 430071 (China)

    2015-02-20

    conduits in the field of nerve tissue engineering. - Highlights: • A novel nerve conduit was constructed and applied to repair nerve defect in rats. • Transparent hollow cellulose/soy protein isolate tube was used as conduit matrix. • Pyrroloquinoline quinine was adsorbed into the hollow tube as nerve growth factor. • Schwann cells were cultured into the hollow tube as seed cells. • The new nerve conduit could repair and reconstruct the peripheral nerve defects.

  16. Measurement of soy contents in ground beef using near-infrared spectroscopy

    Science.gov (United States)

    Models for determining contents of soy products in ground beef were developed using near-infrared (NIR) spectroscopy. Samples were prepared by mixing four kinds of soybean protein products (Arconet, toasted soy grits, Profam and textured vegetable protein (TVP)) with ground beef (content from 0%–100...

  17. Elemental balance in soy sauce

    International Nuclear Information System (INIS)

    Haruyama, Yoichi; Saito, Manabu; Yoshida, Koji.

    1996-01-01

    We have measured the elemental concentrations of soy sauce and its actual raw materials which are used in a certain soy sauce factory. In the present measurement, we measured de-fatted soybean, wheat and salt as raw materials and soy sauce and soy sauce waste as final products. Five kinds of elements, such as Mn, Fe, Cu, Zn and Br, were detected. We obtained elemental concentrations of them except for Mn in each materials. The measured elemental concentration in soy sauce agreed well each other with the calculated one within the experimental errors using the measured concentration in the raw materials and their weight in actual producing process. Contrary to our expectation, it was found that wheat contributes to soy sauce bromine concentration dominantly in the present case. (author)

  18. Biologically active matters in soy vegetative mass

    OpenAIRE

    GNOEVYY I.V.

    2013-01-01

    Maintenance of row of bioactive matters of phenic nature in particular, isoflavonoids is investigational at to soy-bean cakes to vegetative mass of soy in the phases of vegetation of 8 the most widespread sorts of soy in Ukraine.

  19. ELISA testing for soy antigens in dry dog foods used in dietary elimination trials.

    Science.gov (United States)

    Willis-Mahn, Christine; Remillard, Rebecca; Tater, Kathy

    2014-01-01

    The use of elimination diet trials is necessary in the diagnosis of food allergies and intolerances. The objective of this study was to determine in vitro if four over-the-counter (OTC) dry dog foods carrying a "no soy" claim and seven veterinary therapeutic dry dog foods designed for food elimination trials were suitable for a soybean elimination trial. A 100 g sample of each diet plus one soy positive and one soy negative control diet were submitted for enzyme-linked immunosorbent assay testing to an independent food laboratory. The positive control diet contained >25 ppm soy protein antigens and the negative control contained 25 ppm. Three veterinary therapeutic diets had less than the lowest detectable limit of soy protein and four were positive (>2.5 ppm). OTC dog food diets that claim to contain "no soy" may contain high concentrations of soy protein and, therefore, should not be used in soy elimination trials in suspect food allergic dogs. The veterinary therapeutic diet selected for a soy elimination trial needs to be carefully chosen based on diet history.

  20. Preheating the universe in hybrid inflation

    CERN Document Server

    García-Bellido, J

    1998-01-01

    One of the fundamental problems of modern cosmology is to explain the origin of all the matter and radiation in the Universe today. The inflationary model predicts that the oscillations of the scalar field at the end of inflation will convert the coherent energy density of the inflaton into a large number of particles, responsible for the present entropy of the Universe. The transition from the inflationary era to the radiation era was originally called reheating, and we now understand that it may consist of three different stages: preheating, in which the homogeneous inflaton field decays coherently into bosonic waves (scalars and/or vectors) with large occupation numbers; backreaction and rescattering, in which different energy bands get mixed; and finally decoherence and thermalization, in which those waves break up into particles that thermalize and acquire a black body spectrum at a certain temperature. These three stages are non-perturbative, non-linear and out of equilibrium, and we are just beginning ...

  1. The effect of preheated tendon as a lean meat replacement on the properties of fine emulsion sausages.

    Science.gov (United States)

    Sadler, D H; Young, O A

    1993-01-01

    Tendon from beef hind leg muscles was used to replace some of the lean in a conventional emulsion formulation. The tendon was homogenized and either used raw or preheated for 2·5 h at a range of temperatures (50, 60, 70, 80°C) before use. Texture analysis and sensory evaluation were performed on cylinders of cooked sausage. Texture analysis was carried out on formulations which had 20% of meat protein replaced by 20% tendons which were raw or had been preheated to 50, 60, 70, or 80°C. Fracturability decreased by about 40% with raw tendon, but was restored to within 20% of the no-replacement control if the tendon had been preheated. Hardness was approximately doubled by replacement with raw tendon or tendon heated at 50°C. At temperatures higher than that, hardness returned to approximately no-replacement levels. For sensory evaluation (0-25% replacement; preheating at 70°C), sausages were assessed by a 12-member panel for texture, flavour and overall acceptability. All attributes decreased with increasing collagen content, the decrease being less marked with preheated tendon. Thus more connective tissue could be added for the same panel score if the tissue was preheated. Comparison of the texture profile and the panel scores for texture at the same lean replacement level suggested that reduced fracturability was the texture parameter that panellists objected to when heated tendon replaced some of the lean. Other researchers have shown that connective tissue preheated to 100°C before addition in emulsion sausages results in improved yields and better sensory attributes, but the present results show that temperatures as low as 60°C can be effective for beef tendon. Copyright © 1993. Published by Elsevier Ltd.

  2. Chapter 8: Soy Properties and Soy Wood Adhesives

    Science.gov (United States)

    Charles R. Frihart; Michael J. Birkeland

    2014-01-01

    Soy flour has been used for many years as a wood adhesive. Rapid development of petroleum-based infrastructure coupled with advancement of synthetic resin technology resulted in waning usage since the early 1960s. Discovery of using polyamidoamine–epichlorohydrin (PAE) resin as a co-reactant has been effective in increasing the wet bond strength of soy adhesives and...

  3. Isoflavone and Protein Constituents of Lactic Acid-Fermented Soy Milk Combine to Prevent Dyslipidemia in Rats Fed a High Cholesterol Diet

    OpenAIRE

    Kobayashi, Maki; Egusa, Shintaro; Fukuda, Mitsuru

    2014-01-01

    A high cholesterol diet induces dyslipidemia. This study investigated whether isoflavone aglycones in lactic acid-fermented soy milk (LFS) improve lipid metabolism in rats fed a high cholesterol diet. Male Sprague-Dawley rats aged seven weeks were fed an AIN-93G diet, a 1% cholesterol diet (a high cholesterol diet), a high-cholesterol diet containing 4% isoflavone extract of LFS (LFS extract diet), a high-cholesterol diet containing 19.4% ethanol-washed LFS (ethanol-washed LFS diet, isoflavon...

  4. A cross-over trial on soy intake and serum leptin levels in women with metabolic syndrome

    Directory of Open Access Journals (Sweden)

    Leila Azadbakht

    2010-01-01

    Full Text Available Background: Soy consumption may affect serum leptin levels and exert its beneficial effects in this way. The aim of this study was to evaluate the effect of soy consumption on serum leptin levels in postmenopausal women with metabolic syndrome. Methods: In this clinical trial, 42 postmenopausal women with metabolic syndrome were included. The patients followed three kinds of diets: control diet (Dietary Approaches to Stop Hypertension= DASH, soy protein diet, or soy nut diet for eight weeks. Serum leptin level was measured by ELISA method. Results: No significant weight change were seen in patients during three phases of trial. There was no significant difference between the end values of serum leptin concentrations following these diets (Geometric mean ± SD: 16.9 ± 2.5 ng/ml at the end of control diet, 16.1 ± 1.6 ng/ml at the end of soy protein diet, and 15.9 ± 1.7 ng/ml at the end of soy nut diet. Percent difference compared to control for serum leptin levels showed that neither soy protein nor soy nut diets could significantly alter this variable (p = 0.32. Conclusions: The results of the present study showed that neither soy protein, nor soy nut could affect weight and serum leptin levels in postmenopausal women with metabolic syndrome.

  5. Chromatographic analysis of the reaction of soy flour with formaldehyde and phenol for wood adhesives

    Science.gov (United States)

    Linda F. Lorenz; Charles R. Frihart; James M. Wescott

    2007-01-01

    The desire to make more biobased and lower-cost bonded wood products has led to an interest in replacing some phenol and formaldehyde in wood adhesives with soybean flour. Improved knowledge of the soy protein properties is needed to relate resin chemistry to resin performance before and after wood bonding. To expose the soy protein’s functional groups, it...

  6. Drink fermented to the base of serum of milk and isolated soy protein / Bebida fermentada à base de soro de leite e isolado protéico de soja

    Directory of Open Access Journals (Sweden)

    Ivone Yurika Mizubuti

    2000-04-01

    Full Text Available The whey and soy protein were used as substrate to obtain a basic beverage, fermented by yogurt culture (Lactobacillus delbrueckii subsp. buigaricus / Streptococcus salivarius subsp. thermophilus YC-180 and by probiotic culture (Lactobacillus acidophilus La-5. The formulation ( whey 10g/100mL; soy protein 2,4 g/100mL; fiber 0,5 g/100mL and sucrose 15 g/100mL was fermented separately, and mixed (1:1 to obtain the final fermented product with 0.72% (lactic acid acidity, pH 4.3 and lactic acid bacteria count of 2,0 x 108 cfu/mL, adequate for production of the proposed beverage.O soro de leite e o isolado protéico de soja foram utilizados para obtenção de uma bebida base, fermentada com cultura de iogurte (Lactobacillus delbrueckii subsp. bulgaricus / Streptococcus salivarius subsp. thermophilus YC - 180 e cultura probiótica (Lactobacillus acidophilus La-5. A formulação (soro de leite 10 g/100mL; isolado protéico de soja 2,4 g/100mL; fibras 0,5 g/100mL e sacarose 15 g/100mL indicou que procedendo-se a fermentação seguida de mistura na proporção de 1:1, produziu-se um produto final com acidez de 0,72% de ácido láctico; pH 4,3 e contagem de bactérias lácticas de 2,0 x 108 ufc/mL adequado para a obtenção da bebida proposta.

  7. Gravitational wave production from preheating: parameter dependence

    Energy Technology Data Exchange (ETDEWEB)

    Figueroa, Daniel G. [Theory Division, CERN, 1211 Geneva (Switzerland); Torrentí, Francisco, E-mail: daniel.figueroa@cern.ch, E-mail: f.torrenti@csic.es [Instituto de Física Teórica IFT-UAM/CSIC, Universidad Autónoma de Madrid, Cantoblanco 28049 Madrid, Spain. (Spain)

    2017-10-01

    Parametric resonance is among the most efficient phenomena generating gravitational waves (GWs) in the early Universe. The dynamics of parametric resonance, and hence of the GWs, depend exclusively on the resonance parameter q . The latter is determined by the properties of each scenario: the initial amplitude and potential curvature of the oscillating field, and its coupling to other species. Previous works have only studied the GW production for fixed value(s) of q . We present an analytical derivation of the GW amplitude dependence on q , valid for any scenario, which we confront against numerical results. By running lattice simulations in an expanding grid, we study for a wide range of q values, the production of GWs in post-inflationary preheating scenarios driven by parametric resonance. We present simple fits for the final amplitude and position of the local maxima in the GW spectrum. Our parametrization allows to predict the location and amplitude of the GW background today, for an arbitrary q . The GW signal can be rather large, as h {sup 2Ω}{sub GW}( f {sub p} ) ∼< 10{sup −11}, but it is always peaked at high frequencies f {sub p} ∼> 10{sup 7} Hz. We also discuss the case of spectator-field scenarios, where the oscillatory field can be e.g. a curvaton, or the Standard Model Higgs.

  8. A New Laser Preheat Protocol For Maglif

    Science.gov (United States)

    Weis, M. R.; Harvey-Thompson, A. J.; Geissel, M.; Jennings, C. A.; Peterson, K. J.; Glinsky, M. E.; Awe, T. J.; Bliss, D. E.; Gomez, M. R.; Harding, E. C.; Hansen, S. B.; Kimmel, M. W.; Knapp, P. F.; Lewis, S. M.; Porter, J. L.; Rochau, G. A.; Schollmeier, M.; Schwarz, J.; Shores, J. E.; Slutz, S. A.; Sinars, D. B.; Smith, I. C.; Speas, C. S.

    2017-10-01

    Previous Magnetized Liner Inertial Fusion experiments at Sandia National Labs have preheated the fuel with the unsmoothed 2 ω Z-Beamlet Laser. A new low intensity laser configuration, using phase plate smoothing and a low-power pulse shape, improved laser propagation and reduced stimulated Brillouin scattering in offline laser experiments. This allows for more efficient use of laser energy and better spot reproducibility. The new laser protocol is estimated to couple at least 650 J to the fuel, sufficient to produce comparable neutron yields with the previous unsmoothed configuration. Mid-Z dopants were also fielded on the underside of the window. Observation of these dopants provided evidence of window material mixing into the fuel with both the unsmoothed and smoothed beam, consistent with MHD simulation predictions. Sandia National Laboratories is a multi-mission laboratory managed and operated by NTESS, LLC, a wholly owned subsidiary of Honeywell International, Inc., for the U.S. DOE's NNSA under contract DE-NA0003525.

  9. Prediction of flame formation in highly preheated air combustion

    International Nuclear Information System (INIS)

    Yang, Jang Sik; Choi, Gyung Min; Kim, Duck Jool; Katsuki, Masashi

    2008-01-01

    Fundamental information about the ignition position and shape of a flame in highly preheated air combustion was obtained, and the suitability of the suggested reduced kinetic mechanism that reflects the characteristics of the highly preheated air combustion was demonstrated. Flame lift height and flame length with variations of premixed air temperature and oxygen concentration were measured by CH chemiluminescence intensity, and were computed with a reduced kinetic mechanism. Flame attached near a fuel nozzle started to lift when preheated air temperature became close to auto-ignition temperature and/or oxygen concentration reduced. The flame lift height increased but the flame length decreased with decreasing preheated air temperature and flame length reversed after a minimum value. Calculated results showed good agreement with those of experiment within tolerable error. Flame shape shifted from diffusion flame shape to partial premixed flame shape with increasing lift height and this tendency was also observed in the computation results

  10. Prediction of flame formation in highly preheated air combustion

    Energy Technology Data Exchange (ETDEWEB)

    Yang, Jang Sik; Choi, Gyung Min; Kim, Duck Jool [Pusan National University, Busan (Korea, Republic of); Katsuki, Masashi [Osaka University, Osaka (Japan)

    2008-11-15

    Fundamental information about the ignition position and shape of a flame in highly preheated air combustion was obtained, and the suitability of the suggested reduced kinetic mechanism that reflects the characteristics of the highly preheated air combustion was demonstrated. Flame lift height and flame length with variations of premixed air temperature and oxygen concentration were measured by CH chemiluminescence intensity, and were computed with a reduced kinetic mechanism. Flame attached near a fuel nozzle started to lift when preheated air temperature became close to auto-ignition temperature and/or oxygen concentration reduced. The flame lift height increased but the flame length decreased with decreasing preheated air temperature and flame length reversed after a minimum value. Calculated results showed good agreement with those of experiment within tolerable error. Flame shape shifted from diffusion flame shape to partial premixed flame shape with increasing lift height and this tendency was also observed in the computation results

  11. Numerical Simulation of Anisotropic Preheating Ablative Rayleigh–Taylor Instability

    International Nuclear Information System (INIS)

    Li-Feng, Wang; Wen-Hua, Ye; Ying-Jun, Li

    2010-01-01

    The linear growth rate of the anisotropic preheating ablative Rayleigh–Taylor instability (ARTI) is studied by numerical simulations. The preheating model κ(T) = κ SH [1 + f(T)] is applied, where f(T) is the preheating function interpreting the preheating tongue effect in the cold plasma ahead of the ablative front. An arbitrary coefficient D is introduced in the energy equation to study the influence of transverse thermal conductivity on the growth of the ARTI. We find that enhancing diffusion in a plane transverse to the mean longitudinal flow can strongly reduce the growth of the instability. Numerical simulations exhibit a significant stabilization of the ablation front by improving the transverse thermal conduction. Our results are in general agreement with the theory analysis and numerical simulations by Masse [Phys. Rev. Lett. 98 (2007) 245001]. (physics of gases, plasmas, and electric discharges)

  12. Numerical simulation of anisotropic preheating ablative Rayleigh-Taylor instability

    International Nuclear Information System (INIS)

    Wang Lifeng; Ye Wenhua; Li Yingjun

    2010-01-01

    The linear growth rate of the anisotropic preheating ablative Rayleigh-Taylor instability (ARTI) is studied by numerical simulations. The preheating model κ(T)=κ SH [1+f(T)] is applied, where f(T) is the preheating function interpreting the preheating tongue effect in the cold plasma ahead of the ablative front. An arbitrary coefficient D is introduced in the energy equation to study the influence of transverse thermal conductivity on the growth of the ARTI. We find that enhancing diffusion in a plane transverse to the mean longitudinal flow can strongly reduce the growth of the instability. Numerical simulations exhibit a significant stabilization of the ablation front by improving the transverse thermal conduction. Our results are in general agreement with the theory analysis and numerical simulations by Masse. (authors)

  13. Soy Isoflavones in Nutritionally Relevant Amounts Have Varied Nutrigenomic Effects on Adipose Tissue

    Directory of Open Access Journals (Sweden)

    Elena Giordano

    2015-01-01

    Full Text Available Soy consumption has been suggested to afford protection from cardiovascular disease (CVD. Indeed, accumulated albeit controversial evidence suggests that daily consumption of ≥25 g of soy protein with its associated phytochemicals intact can improve lipid profiles in hypercholesterolemic humans. However, the belief that soy foods and supplements positively impact human health has become increasingly controversial among the general public because of the reported estrogenic activities of soy isoflavones. In this study, we investigated the nutrigenomic actions of soy isoflavones (in nutritionally-relevant amounts with a specific focus on the adipose tissue, due to its pivotal role in cardiometabolism. Young C57BL/6 mice were maintained for eight weeks under two different diet regimes: (1 purified control diet; or (2 purified control diet supplemented with 0.45 g% soybean dry purified extract (a genistein/daidzein mix. Soy isoflavones increased plasma total cholesterol concentrations and decreased triglyceride ones. Circulating leptin levels was also increased by soy consumption. Differentially expressed genes in adipose tissue were classified according to their role(s in cellular or metabolic pathways. Our data show that soy isoflavones, administered in nutritionally-relevant amounts, have diverse nutrigenomic effects on adipose tissue. Taking into account the moderate average exposure to such molecules, their impact on cardiovascular health needs to be further investigated to resolve the issue of whether soy consumption does indeed increase or decrease cardiovascular risk.

  14. Soy isoflavones in nutritionally relevant amounts have varied nutrigenomic effects on adipose tissue.

    Science.gov (United States)

    Giordano, Elena; Dávalos, Alberto; Crespo, Maria Carmen; Tomé-Carneiro, Joao; Gómez-Coronado, Diego; Visioli, Francesco

    2015-01-30

    Soy consumption has been suggested to afford protection from cardiovascular disease (CVD). Indeed, accumulated albeit controversial evidence suggests that daily consumption of ≥25 g of soy protein with its associated phytochemicals intact can improve lipid profiles in hypercholesterolemic humans. However, the belief that soy foods and supplements positively impact human health has become increasingly controversial among the general public because of the reported estrogenic activities of soy isoflavones. In this study, we investigated the nutrigenomic actions of soy isoflavones (in nutritionally-relevant amounts) with a specific focus on the adipose tissue, due to its pivotal role in cardiometabolism. Young C57BL/6 mice were maintained for eight weeks under two different diet regimes: (1) purified control diet; or (2) purified control diet supplemented with 0.45 g% soybean dry purified extract (a genistein/daidzein mix). Soy isoflavones increased plasma total cholesterol concentrations and decreased triglyceride ones. Circulating leptin levels was also increased by soy consumption. Differentially expressed genes in adipose tissue were classified according to their role(s) in cellular or metabolic pathways. Our data show that soy isoflavones, administered in nutritionally-relevant amounts, have diverse nutrigenomic effects on adipose tissue. Taking into account the moderate average exposure to such molecules, their impact on cardiovascular health needs to be further investigated to resolve the issue of whether soy consumption does indeed increase or decrease cardiovascular risk.

  15. Effect of inflation on parametric resonance during preheating

    International Nuclear Information System (INIS)

    Hirai, Shiro

    2002-01-01

    The effect of inflation on parametric resonance during preheating is investigated. The behaviour of the preheating scalar field during inflation is investigated and is found to become squeezed in cases ranging from small-scale cases to large-scale cases. However, the positive-frequency solution is usually adopted in the initial condition of the scalar field at preheating. Although large squeezing occurs during inflation, the difference in the comoving occupation number of particles n k between two initial conditions is shown to be not so large. Rather, the ratio n k varies from 0.2 to 5.0, depending on k. In order to clarify this situation, we introduce the squeeze formulation. The squeeze parameters r and φ are calculated not only in preheating, but also in inflation. Since the squeeze parameters are calculated from inflation to preheating, we can clarify the behaviour of the parametric resonance. In preheating, the behaviour of r is shown to remain relatively unchanged with respect to k; however, the squeeze angle φ displays different behaviour for large-scale cases and small-scale cases

  16. Behavior of the turbine - regenerating preheaters functional assembly

    International Nuclear Information System (INIS)

    Bigu, Melania; Nita, Iulian Pavel; Tenescu, Mircea

    2004-01-01

    In the classical calculation of pressure distribution in the turbine-regenerating heaters' assembly a uniform distribution of feedwater enthalpy rise at each regenerating preheating step is usually assumed. This is accurately enough as a basis of designing of the preheating installation operating at rated power regime. But at partial regimes this is not totally valid since the preheaters are already shaped and the quasi-equal distribution does not satisfy the equation system describing the heat transfer correlations in these installations. A more detailed analysis shows that pressure in the feeding line preheaters and the bleeding steam flow rates at the turbine outlets are described physically by solving simultaneously the equations of hydrodynamic flow through the turbine and the equations of the heat transfer in the preheaters of the feedwater preheating line. This work approaches this more accurate solving method at least from a theoretical standing point; two cases are illustrated in the annexes of the work: a case of a secondary circuit with a single regenerating inlet and a case with two regenerating inlets. A classical - Panzer method of transformation of a many regenerative stages scheme may lead to one or another of the above cases. (authors)

  17. A hypothesis regarding the molecular mechanism underlying dietary soy-induced effects on seizure propensity.

    Directory of Open Access Journals (Sweden)

    Cara Jean Westmark

    2014-09-01

    Full Text Available Numerous neurological disorders including fragile X syndrome, Down syndrome, autism and Alzheimer’s disease are comorbid with epilepsy. We have observed elevated seizure propensity in mouse models of these disorders dependent on diet. Specifically, soy-based diets exacerbate audiogenic-induced seizures in juvenile mice. We have also found potential associations between the consumption of soy-based infant formula and seizure incidence, epilepsy comorbidity and autism diagnostic scores in autistic children by retrospective analyses of medical record data. In total, these data suggest that consumption of high levels of soy protein during postnatal development may affect neuronal excitability. Herein, we present our theory regarding the molecular mechanism underlying soy-induced effects on seizure propensity. We hypothesize that soy phytoestrogens interfere with metabotropic glutamate receptor signaling through an estrogen receptor-dependent mechanism, which results in elevated production of key synaptic proteins and decreased seizure threshold.

  18. SoyCaP: Soy and Prostate Cancer Prevention

    National Research Council Canada - National Science Library

    Hamilton-Reeves, Jill M; Kurzer, Mindy S; Slaton, Joel

    2007-01-01

    The main objective of this project is to evaluate the effects of soy phytoestrogens on reproductive hormones and prostate tissue markers of cell proliferation and androgen action in men at high risk of prostate cancer...

  19. SoyCaP: Soy and Prostate Cancer Prevention

    National Research Council Canada - National Science Library

    Hamilton-Reeves, Jim M; Kurzer, Mindy S; Slaton, Joel

    2006-01-01

    The main objective of this project is to evaluate the effects of soy phytoestrogens on reproductive hormones and prostate tissue markers of cell proliferation and androgen action in men at high risk of prostate cancer...

  20. Dietary soy and natto intake and cardiovascular disease mortality in Japanese adults: the Takayama study.

    Science.gov (United States)

    Nagata, Chisato; Wada, Keiko; Tamura, Takashi; Konishi, Kie; Goto, Yuko; Koda, Sachi; Kawachi, Toshiyuki; Tsuji, Michiko; Nakamura, Kozue

    2017-02-01

    Whether soy intake is associated with a decreased risk of cardiovascular disease (CVD) remains unclear. A traditional Japanese soy food, natto, contains a potent fibrinolytic enzyme. However, its relation to CVD has not been studied. We aimed to examine the association of CVD mortality with the intake of natto, soy protein, and soy isoflavones in a population-based cohort study in Japan. The study included 13,355 male and 15,724 female Takayama Study participants aged ≥35 y. At recruitment in 1992, each subject was administered a validated semiquantitative food-frequency questionnaire. Deaths from CVD were ascertained over 16 y. A total of 1678 deaths from CVD including 677 stroke and 308 ischemic heart disease occurred during follow-up. The highest quartile of natto intake compared with the lowest intake was significantly associated with a decreased risk of mortality from total CVD after control for covariates: the HR was 0.75 (95% CI: 0.64, 0.88, P-trend = 0.0004). There were no significant associations between the risk of mortality from total CVD and intakes of total soy protein, total soy isoflavone, and soy protein or soy isoflavone from soy foods other than natto. The highest quartiles of total soy protein and natto intakes were significantly associated with a decreased risk of mortality from total stroke (HR = 0.75, 95% CI: 0.57, 0.99, P-trend = 0.03 and HR = 0.68, 95% CI: 0.52, 0.88, P-trend = 0.0004, respectively). The highest quartile of natto intake was also significantly associated with a decreased risk of mortality from ischemic stroke (HR = 0.67, 95% CI:0.47, 0.95, P-trend = 0.03). Data suggest that natto intake may contribute to the reduction of CVD mortality. © 2017 American Society for Nutrition.

  1. Susceptibility of CANDU steam generator preheater to cavitation erosion

    International Nuclear Information System (INIS)

    Laroche, S.L.; Sun, L.; Pietralik, J.M.

    2012-01-01

    In 2009, Darlington Steam Generator (SG) tube inspections revealed some tubes had degraded in the preheater. The tube degradation occurred at the clearance gap between the tube and the preheater baffle and reached up to 50% through-wall depth at the baffles in the middle portion of the preheater. The general pattern of the damage and the elemental composition analysis suggested that the degradation was the result of a hydrodynamic process, such as cavitation erosion. Cavitation erosion occurs when vapour bubbles exist or form in the flowing liquid and then these bubbles collapse violently in the vicinity of the wall. These bubbles collapse when steam bubbles contact water that is sufficiently subcooled, below the saturation temperature. In the gap between the tube and the preheater baffle, low flow will exist due to the pressure difference across the baffle plate. In addition, heat transfer occurs from the primary-side fluid to the secondary-side fluid within this clearance gap that is driven by the primary-to-secondary temperature difference. Factors, such as the tube position in the baffle hole and fouling, influence the local conditions and can cause subcooled boiling that result in cavitation. This paper presents a study of flow and heat transfer phenomena to determine the factors contributing to cavitation erosion in SG preheaters. The analysis used the THIRST1 code for a 3-dimensional thermalhydraulic simulation of the steam generators and the ANSYS FLUENT®2 code for detailed calculations of flow and heat transfer in the clearance gaps. This study identifies that tubes in the preheater region are susceptible to cavitation erosion and indicates that this area should be part of the station inspection program because, regardless of preheater design, some tubes may experience the thermalhydraulic conditions and undergo degradations similar to those observed for the tubes in Darlington SGs. (author)

  2. Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

    Science.gov (United States)

    Lee, Na-Kyoung; Mok, Bo Ram; Jeewanthi, Renda Kankanamge Chaturika; Yoon, Yoh Chang; Paik, Hyun-Dong

    2015-01-01

    The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α2-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food. PMID:26761829

  3. Physicochemical and sensory characteristics of soy sauce substituted with pigeon pea (Cajanus cajan (Linn.))

    Science.gov (United States)

    Retnaningsih, C.; Sumardi; Meiliana; Surya, A.

    2018-01-01

    The objective of this study wasto investigate the physicochemical and sensory properties of the soy sauce substituted with pigeon pea. Soybean was substituted by 20%, 50%, 75%, and 100% of pigeon pea. The observation included viscosity, total solids, protein levels, antioxidant activity, and sensory characteristics. The results showed that the more substitution of pigeon pea, the less the protein content of soy sauce and the more the antioxidant activity as well as total solids. The most favored group was 25% pigeon pea substitution. It is suggested that soy sauce could be prepared using 25% to 75% pigeon pea substitution.

  4. Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk

    Directory of Open Access Journals (Sweden)

    Zarić Danica B.

    2015-01-01

    Full Text Available Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the composition of the ingredients, manufacturing process and a properly conducted pre-crystallization phase. For this study, two chocolate masses were produced in a ball mill: one with 15% of soy milk powder (R1 and the other with 20% of soy milk powder (R2. The chocolate mass was produced at different milling times (30, 60 and 90 min, and pre-crystallization temperature (26, 28 and 30oC. The aim of the study was to evaluate the changes caused by different amounts of soy milk powder on the quality of the chocolate. The quality of chocolate was evaluated by comparing the nutritional composition, hardness, thermorheological and thermal properties of the chocolate mass. The results show that chocolate mass R2, due to the presence of higher amounts of soy milk proteins, should be milled longer, and also needs lower temperatures for pre-crystallization. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014

  5. Soy Glycinin Contains a Functional Inhibitory Sequence against Muscle-Atrophy-Associated Ubiquitin Ligase Cbl-b

    Directory of Open Access Journals (Sweden)

    Tomoki Abe

    2013-01-01

    Full Text Available Background. Unloading stress induces skeletal muscle atrophy. We have reported that Cbl-b ubiquitin ligase is a master regulator of unloading-associated muscle atrophy. The present study was designed to elucidate whether dietary soy glycinin protein prevents denervation-mediated muscle atrophy, based on the presence of inhibitory peptides against Cbl-b ubiquitin ligase in soy glycinin protein. Methods. Mice were fed either 20% casein diet, 20% soy protein isolate diet, 10% glycinin diet containing 10% casein, or 20% glycinin diet. One week later, the right sciatic nerve was cut. The wet weight, cross sectional area (CSA, IGF-1 signaling, and atrogene expression in hindlimb muscles were examined at 1, 3, 3.5, or 4 days after denervation. Results. 20% soy glycinin diet significantly prevented denervation-induced decreases in muscle wet weight and myofiber CSA. Furthermore, dietary soy protein inhibited denervation-induced ubiquitination and degradation of IRS-1 in tibialis anterior muscle. Dietary soy glycinin partially suppressed the denervation-mediated expression of atrogenes, such as MAFbx/atrogin-1 and MuRF-1, through the protection of IGF-1 signaling estimated by phosphorylation of Akt-1. Conclusions. Soy glycinin contains a functional inhibitory sequence against muscle-atrophy-associated ubiquitin ligase Cbl-b. Dietary soy glycinin protein significantly prevented muscle atrophy after denervation in mice.

  6. Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

    OpenAIRE

    Lee, Na-Kyoung; Mok, Bo Ram; Jeewanthi, Renda Kankanamge Chaturika; Yoon, Yoh Chang; Paik, Hyun-Dong

    2015-01-01

    The objective of this study was to develop yogurt-cheese using cow?s milk, ultrafiltrated cow?s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow?s milk, and stored at 4? during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made withou...

  7. The effect of preheating on the IRSL signal from feldspar

    DEFF Research Database (Denmark)

    Murray, A.S.; Buylaert, J.P.; Thomsen, Kristina Jørkov

    2009-01-01

    between the loss of blue IRSL and TL signals with preheating, and the effect of prior IRSL on the TL signal. Using IRSL measured at 50 °C and a SAR protocol, we then examine the dependence on preheat temperature of equivalent dose (De), laboratory fading rate (g), and the resulting luminescence age, from...... is consistent with a kinetic analysis of sensitivity-corrected IRSL data. The corollary to our observations is that shallow (unstable) traps do not give rise to a significant IRSL signal....

  8. Effects of Preheat on Weldments of NICOP Steel.

    Science.gov (United States)

    1983-09-01

    percent Nital solution (nitric acid (HNO3) ,* and ethanol (C2HsOH) which revealed the weld area, heat affected zone and base metal. A section 25.2mm (1 inch...electrolyte, consisting of 10% per- cloric acid (HC104 ) and 90% methanal (CH30H) was maintained at a temperature of -450C (-49 0 F). The Polipower was set...Preheated Weidment. N on Non-Preheated Weidment. Figre3. Loaton o McrhadnssTrvese I17 ~.4. .9 G° s s E 43 C 0 CL 44’ 00 Hda *SBUPJQH Figure 4. Comparison

  9. Feed water pre-heater with two steam spaces

    International Nuclear Information System (INIS)

    Tratz, H.; Kelp, F.; Netsch, E.

    1976-01-01

    A feed water pre-heater for the two stage heating of feed water by condensing steam, having a low installed height is described, which can be installed in the steam ducts of turbines of large output, as in LWRs in nuclear power stations. The inner steam space is closed on one side by the water vessel, while the tubes of the inner steam space go straight from the water vessel, and the tubes of the outer steam space are bent into a U shape and open out into the water vessel. The two-stage preheater is thus surrounded by feedwater in two ways. (UWI) [de

  10. Gravity waves from tachyonic preheating after hybrid inflation

    Energy Technology Data Exchange (ETDEWEB)

    Dufaux, Jean-Francois [Instituto de Fisica Teorica UAM/CSIC, Universidad Autonoma de Madrid, Cantoblanco, 28049 Madrid (Spain); Felder, Gary [Department of Physics, Clark Science Center, Smith College, Northampton, MA 01063 (United States); Kofman, Lev [CITA, University of Toronto, 60 St. George Street, Toronto, ON M5S 3H8 (Canada); Navros, Olga, E-mail: jeff.dufaux@uam.es, E-mail: gfelder@email.smith.edu, E-mail: kofman@cita.utoronto.ca, E-mail: navros@email.unc.edu [Department of Mathematics, University of North Carolina Chapel Hill, CB3250 Philips Hall, Chapel Hill, NC 27599 (United States)

    2009-03-15

    We study the stochastic background of gravitational waves produced from preheating in hybrid inflation models. We investigate different dynamical regimes of preheating in these models and we compute the resulting gravity wave spectra using analytical estimates and numerical simulations. We discuss the dependence of the gravity wave frequencies and amplitudes on the various potential parameters. We find that large regions of the parameter space leads to gravity waves that may be observable in upcoming interferometric experiments, including Advanced LIGO, but this generally requires very small coupling constants.

  11. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of a health claim related to isolated soy protein and reduction of blood LDL-cholesterol concentrations pursuant to Article 14 of Regulation (EC) No 1924/2006

    DEFF Research Database (Denmark)

    Tetens, Inge

    Following an application from the European Natural Soyfood Manufacturers Association (ENSA), the European Vegetable Protein Federation (EUVEPRO) and the Soya Protein Association (SPA), submitted pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of Belgium, the Panel...... on Dietetic Products, Nutrition and Allergies was asked to deliver an opinion on the scientific substantiation of a health claim related to isolated soy protein (ISP) and reduction of blood LDL-cholesterol concentrations, referring to disease risk reduction. The food constituent that is the subject...

  12. Soy Food Intake and Biomarkers of Breast Cancer Risk: Possible Difference in Asian Women?

    Science.gov (United States)

    Maskarinec, Gertraud; Ju, Dan; Morimoto, Yukiko; Franke, Adrian A; Stanczyk, Frank Z

    2017-01-01

    Soy foods may protect against breast cancer in Asian but not in Western populations. We examined if the levels of various markers of breast cancer risk and inflammation, as well as the effects of soy food consumption on these markers, differ between Asian and non-Asian premenopausal women in two soy intervention trials. One study randomized 220 women to a 2-yr intervention and the other one randomized 96 women in a crossover design to examine the effects of consumption of 2 daily soy servings on nipple aspirate fluid (NAF) volume; estrogens in serum, NAF, and urine; insulin-like growth factor-1 (IGF-1), IGF-binding protein 3, and inflammatory markers in serum; and mammographic densities. Mixed linear models were applied to assess ethnic differences in biomarkers and response to the soy diet. Serum C-reactive protein, serum leptin, NAF volume, and NAF estrone sulfate were lower, while urinary isoflavones were higher in Asian than in non-Asian women. A significant interaction (p interaction = 0.05) between ethnicity and soy diet was observed for IGF-1 but not for other biomarkers. The current findings suggest possible ethnic differences in levels of biomarkers for breast cancer risk but little evidence that Asian women respond differently to soy foods than non-Asian women.

  13. Differential Effects of High-Protein Diets Derived from Soy and Casein on Blood–Brain Barrier Integrity in Wild-type Mice

    OpenAIRE

    Matthew Snelson; Matthew Snelson; John C. L. Mamo; John C. L. Mamo; Virginie Lam; Virginie Lam; Corey Giles; Corey Giles; Ryusuke Takechi; Ryusuke Takechi

    2017-01-01

    A number of studies report that a diet high in protein influences cognitive performance, but the results are inconsistent. Studies demonstrated that protein from different food sources has differential effects on cognition. It is increasingly recognized that the integrity of cerebrovascular blood–brain barrier (BBB) is pivotal for central nervous system function. However, to date, no studies have reported the effects of high-protein diets on BBB integrity. Therefore, in this study, the effect...

  14. Serum IGF-1 concentrations change with soy and seaweed supplements in healthy postmenopausal American women.

    Science.gov (United States)

    Teas, Jane; Irhimeh, Mohammad R; Druker, Susan; Hurley, Thomas G; Hébert, James R; Savarese, Todd M; Kurzer, Mindy S

    2011-01-01

    Insulin-like growth factor 1 (IGF-1) is an anabolic hormone important for growth and development. However, high-circulating serum concentrations in adults are associated with increased risk of postmenopausal breast cancer. Nutritional status and specific foods influence serum IGF-1 concentrations. Breast cancer incidence is typically low in Asian countries where soy is commonly consumed. Paradoxically, soy supplement trials in American women have reported significant increases in IGF-1. Seaweed also is consumed regularly in Asian countries where breast cancer risk is low. We investigated the possibility that seaweed could modify soy-associated increases in IGF-1 in American women. Thirty healthy postmenopausal women (mean age 58 yr) participated in this 14-wk double-blinded, randomized, placebo-controlled crossover clinical trial. Participants consumed 5 g/day placebo or seaweed (Alaria esculenta) in capsules for 7 wk. During the 7th wk, a high-soy protein isolate powder was added (2 mg/kg body weight aglycone equivalent isoflavones). Overnight fasting blood samples were collected after each intervention period. Soy significantly increased serum IGF-1 concentrations compared to the placebo (21.2 nmol/L for soy vs. 16.9 nmol/L for placebo; P = 0.0001). The combination of seaweed and soy significantly reduced this increase by about 40% (21.2 nmol/L for soy alone vs. 19.4 nmol/L; P = 0.01). Concurrent seaweed and soy consumption may be important in modifying the effect of soy on IGF-1 serum concentrations.

  15. Method for pre-heating lmfbr type reactors

    International Nuclear Information System (INIS)

    Yokozawa, Atsushi; Kataoka, Hajime.

    1978-01-01

    Purpose: To enable pre-heating for the inside of the reactor container and the inside of the coolant recycling system with no additional facilities. Method: The coolant recycling system is composed of a heat exchanger, a mechanical pump, a check valve, a flow meter or the like and it is connected in series by way of a pipe line to a reactor container. The mechanical pump is used as a gas recycling device upon pre-heating and it is designed so that a blower such as a fan can be replaced for the impeller of the pump. The inside of the reactor container and the inside of the coolant recycling system is at first filled with an inert gas such as for use with cover gas. Then, nuclear fuels are loaded to attain criticality. Simultaneously, the blower is started and the control rods are operated while cooling the nuclear fuel with the inert gas thus to obtain heat required for pre-heating the pipe line or the like from the nuclear fuels. After the completion of the pre-heating, the liquid metal is charged. (Ikeda, J.)

  16. Constraints on variations in inflaton decay rate from modulated preheating

    Energy Technology Data Exchange (ETDEWEB)

    Mazumdar, Arindam [Theory Division, Saha Institute of Nuclear Physics, 1/AF Bidhannagar, Kolkata-64 (India); Modak, Kamakshya Prasad, E-mail: arindam.mazumdar@saha.ac.in, E-mail: kamakshya.modak@saha.ac.in [Astroparticle Physics and Cosmology Division, Saha Institute of Nuclear Physics, 1/AF Bidhannagar, Kolkata-64 (India)

    2016-06-01

    Modulated (p)reheating is thought to be an alternative mechanism for producing super-horizon curvature perturbations in CMB. But large non-gaussianity and iso-curvature perturbations produced by this mechanism rule out its acceptability as the sole process responsible for generating CMB perturbations. We explore the situation where CMB perturbations are mostly generated by usual quantum fluctuations of inflaton during inflation, but a modulated coupling constant between inflaton and a secondary scalar affects the preheating process and produces some extra curvature perturbations. If the modulating scalar field is considered to be a dark matter candidate, coupling constant between the fields has to be unnaturally fine tuned in order to keep the local-form non-gaussianity and the amplitude of iso-curvature perturbations within observational limit; otherwise parameters of the models have to be tightly constrained. Those constraints imply that the curvature perturbations generated by modulated preheating should be less than 15% of the total observed CMB perturbations. On the other hand if the modulating scalar field is not a dark matter candidate, parameters of the models could not be constrained, but the constraints on the maximum amount of the curvature perturbations coming from modulated preheating remain valid.

  17. Constraints on variations in inflaton decay rate from modulated preheating

    International Nuclear Information System (INIS)

    Mazumdar, Arindam; Modak, Kamakshya Prasad

    2016-01-01

    Modulated (p)reheating is thought to be an alternative mechanism for producing super-horizon curvature perturbations in CMB. But large non-gaussianity and iso-curvature perturbations produced by this mechanism rule out its acceptability as the sole process responsible for generating CMB perturbations. We explore the situation where CMB perturbations are mostly generated by usual quantum fluctuations of inflaton during inflation, but a modulated coupling constant between inflaton and a secondary scalar affects the preheating process and produces some extra curvature perturbations. If the modulating scalar field is considered to be a dark matter candidate, coupling constant between the fields has to be unnaturally fine tuned in order to keep the local-form non-gaussianity and the amplitude of iso-curvature perturbations within observational limit; otherwise parameters of the models have to be tightly constrained. Those constraints imply that the curvature perturbations generated by modulated preheating should be less than 15% of the total observed CMB perturbations. On the other hand if the modulating scalar field is not a dark matter candidate, parameters of the models could not be constrained, but the constraints on the maximum amount of the curvature perturbations coming from modulated preheating remain valid.

  18. Gauge-preheating and the end of axion inflation

    Energy Technology Data Exchange (ETDEWEB)

    Adshead, Peter; Sfakianakis, Evangelos I. [Department of Physics, University of Illinois at Urbana-Champaign, 1110 West Green Street, Urbana, Illinois 61801 (United States); Giblin, John T. Jr.; Scully, Timothy R., E-mail: adshead@illinois.edu, E-mail: giblinj@kenyon.edu, E-mail: tscully2@illinois.edu, E-mail: esfaki@illinois.edu [Department of Physics, Kenyon College, 201 North College Rd, Gambier, Ohio 43022 (United States)

    2015-12-01

    We study the onset of the reheating epoch at the end of axion-driven inflation where the axion is coupled to an Abelian, U(1), gauge field via a Chern-Simons interaction term. We focus primarily on m{sup 2φ2} inflation and explore the possibility that preheating can occur for a range of coupling values consistent with recent observations and bounds on the overproduction of primordial black holes. We find that for a wide range of parameters preheating is efficient. In certain cases the inflaton transfers all of its energy to the gauge fields within a few oscillations. In most cases, we find that the gauge fields on sub-horizon scales end preheating in an unpolarized state due to the existence of strong rescattering between the inflaton and gauge-field modes. We also present a preliminary study of an axion monodromy model coupled to U(1) gauge fields, seeing a similarly efficient preheating behavior as well as indications that the coupling strength has an effect on the creation of oscillons.

  19. Gauge-preheating and the end of axion inflation

    International Nuclear Information System (INIS)

    Adshead, Peter; Sfakianakis, Evangelos I.; Giblin, John T. Jr.; Scully, Timothy R.

    2015-01-01

    We study the onset of the reheating epoch at the end of axion-driven inflation where the axion is coupled to an Abelian, U(1), gauge field via a Chern-Simons interaction term. We focus primarily on m 2φ2 inflation and explore the possibility that preheating can occur for a range of coupling values consistent with recent observations and bounds on the overproduction of primordial black holes. We find that for a wide range of parameters preheating is efficient. In certain cases the inflaton transfers all of its energy to the gauge fields within a few oscillations. In most cases, we find that the gauge fields on sub-horizon scales end preheating in an unpolarized state due to the existence of strong rescattering between the inflaton and gauge-field modes. We also present a preliminary study of an axion monodromy model coupled to U(1) gauge fields, seeing a similarly efficient preheating behavior as well as indications that the coupling strength has an effect on the creation of oscillons

  20. Theory and numerics of gravitational waves from preheating after inflation

    International Nuclear Information System (INIS)

    Dufaux, Jean-Francois; Kofman, Lev; Bergman, Amanda; Felder, Gary; Uzan, Jean-Philippe

    2007-01-01

    Preheating after inflation involves large, time-dependent field inhomogeneities, which act as a classical source of gravitational radiation. The resulting spectrum might be probed by direct detection experiments if inflation occurs at a low enough energy scale. In this paper, we develop a theory and algorithm to calculate, analytically and numerically, the spectrum of energy density in gravitational waves produced from an inhomogeneous background of stochastic scalar fields in an expanding universe. We derive some generic analytical results for the emission of gravity waves by stochastic media of random fields, which can test the validity/accuracy of numerical calculations. We contrast our method with other numerical methods in the literature, and then we apply it to preheating after chaotic inflation. In this case, we are able to check analytically our numerical results, which differ significantly from previous works. We discuss how the gravity-wave spectrum builds up with time and find that the amplitude and the frequency of its peak depend in a relatively simple way on the characteristic spatial scale amplified during preheating. We then estimate the peak frequency and amplitude of the spectrum produced in two models of preheating after hybrid inflation, which for some parameters may be relevant for gravity-wave interferometric experiments

  1. [Nutrition and bone health. Soybean and soy foods, and bone health].

    Science.gov (United States)

    Kubota, Megumi; Shimizu, Hirotoshi

    2009-10-01

    Soybean and various types of soy products, such as natto, tofu, miso, and soy sauce, have long been consumed in Japan. Soybean, a rich source of plant proteins, contains a relatively high amount of calcium as well as being an important source of isoflavones, a group of substances whose chemical structure is similar to that of estrogen. Natto, fermented soybeans, contains vitamin K, which is involved in the activation of osteocalcin. For bone health and osteoporosis prevention in Japanese, it is thus beneficial to consume adequate amounts of soybean and soy products on a daily basis.

  2. Development of soy-based bread with acceptable sensory properties.

    Science.gov (United States)

    Ivanovski, B; Seetharaman, K; Duizer, L M

    2012-01-01

    Consumption of soy protein has been associated with benefits related to numerous areas of health. Due to the widespread consumption of bread, one means of contributing to the health of individuals is through the incorporation of soy protein into bread. To this end, soy flour (SF) or soy protein isolates (SPIs) in 20% and 12% substitution levels, respectively, were added to flour during bread manufacture. The developed breads were tested using a consumer panel for acceptability, using a refined white bread as a control. These data were compared to attribute intensity data collected by the trained panel to identify specific flavor and texture characteristics affecting liking. The sensory profile of the 20% SF bread was acceptable and comparable to the control bread, despite a significantly stronger beany flavor. No significant differences in sensory properties of the SF and control breads were detected by the trained panel for many sensory attributes. The SPI bread, however, had a sensory profile that was significantly more firm, dense, sour, beany, bitter, and astringent with a strong aftertaste in comparison to the wheat control bread. Consumer liking scores for the SPI bread was significantly lower than the liking of the control and the SF added bread. Many soy-enriched foods, while contributing positively to health, are considered unacceptable by consumers. This is due to negative sensory properties, such as beany, painty, and astringent notes, often perceived by consumers. This study provides information on the level of SF that can be included in bread in an amount that does not detract from consumer acceptability. This level also allows for a Food and Drug Administration (FDA) health claim to be made. © 2011 Institute of Food Technologists®

  3. Growth performance, carcass characteristics and bioavailability of isoflavones in pigs fed soy bean based diets.

    Science.gov (United States)

    Kuhn, Gerda; Hennig, U; Kalbe, Claudia; Rehfeldt, Charlotte; Ren, M Q; Moors, S; Degen, Gisela H

    2004-08-01

    A growth trial with 38 weaners (castrated male pigs) was designed to compare the growth performance and carcass quality of pigs fed diets containing either soy bean meal or soy protein concentrate in a pair-feeding design. Soy bean meal (SBM) and soy protein concentrate (SPC) differed in isoflavone (daidzein plus genistein) content (782 microg/g in SBM and 125 microg/g in SPC, respectively). During the experiment, all pigs were fed four-phases-diets characterized by decreasing protein concentrations with increasing age (weaner I, weaner II, grower, finisher diets). Rations of control and experimental groups were isoenergetic, isonitrogenous, and isoaminogen. The weanling pigs with an initial live weight of 8.4 +/- 1.1 kg were allotted to flat deck boxes. During the growing/finishing period (days 70-170 of age), the pigs were housed in single boxes. Both, the weaning and the grower/finishing performances (daily body weight gain, feed intake, feed conversion ratio) were similar in both groups. No differences were found between the groups in carcass composition (percentages of cuts, tissues, and protein/fat), and meat quality of pigs. Moreover, the IGF-1R mRNA expression in longissimus muscle was not influenced by the kind of soy product. However, circulating levels of isoflavones were clearly different between pigs fed SBM (genistein 239 +/- 44; daidzein 162 +/- 42; equol 12 +/- 4 ng/ml plasma) and animals fed SPC (genistein 22 +/- 9 and daidzein 8 +/- 3, and equol 10 +/- 3 ng/ml plasma). The results confirm the expected differences in the bioavailability of soy isoflavones, yet, there were no significant differences in performance of pigs fed either soy bean meal or soy protein concentrate.

  4. On the generation of a non-gaussian curvature perturbation during preheating

    Energy Technology Data Exchange (ETDEWEB)

    Kohri, Kazunori; Lyth, David H. [Department of Physics, Lancaster University, Lancaster LA1 4YB (United Kingdom); Valenzuela-Toledo, Cesar A., E-mail: k.kohri@lancaster.ac.uk, E-mail: d.lyth@lancaster.ac.uk, E-mail: cavalto@ciencias.uis.edu.co [Escuela de Física, Universidad Industrial de Santander, Ciudad Universitaria, Bucaramanga (Colombia)

    2010-02-01

    The perturbation of a light field might affect preheating and hence generate a contribution to the spectrum and non-gaussianity of the curvature perturbation ζ. The field might appear directly in the preheating model (curvaton-type preheating) or indirectly through its effect on a mass or coupling (modulated preheating). We give general expressions for ζ based on the δN formula, and apply them to the cases of quadratic and quartic chaotic inflation. For the quadratic case, curvaton-type preheating is ineffective in contributing to ζ, but modulated preheating can be effective. For quartic inflation, curvaton-type preheating may be effective but the usual δN formalism has to be modified. We see under what circumstances the recent numerical simulation of Bond et al. [0903.3407] may be enough to provide a rough estimate for this case.

  5. On the generation of a non-gaussian curvature perturbation during preheating

    International Nuclear Information System (INIS)

    Kohri, Kazunori; Lyth, David H.; Valenzuela-Toledo, Cesar A.

    2010-01-01

    The perturbation of a light field might affect preheating and hence generate a contribution to the spectrum and non-gaussianity of the curvature perturbation ζ. The field might appear directly in the preheating model (curvaton-type preheating) or indirectly through its effect on a mass or coupling (modulated preheating). We give general expressions for ζ based on the δN formula, and apply them to the cases of quadratic and quartic chaotic inflation. For the quadratic case, curvaton-type preheating is ineffective in contributing to ζ, but modulated preheating can be effective. For quartic inflation, curvaton-type preheating may be effective but the usual δN formalism has to be modified. We see under what circumstances the recent numerical simulation of Bond et al. [0903.3407] may be enough to provide a rough estimate for this case

  6. Increased insulin sensitivity and changes in the expression profile of key insulin regulatory genes and beta cell transcription factors in diabetic KKAy-mice after feeding with a soy bean protein rich diet high in isoflavone content.

    Science.gov (United States)

    Nordentoft, I; Jeppesen, P B; Hong, J; Abudula, R; Hermansen, K

    2008-06-25

    High content isoflavone soy protein (SBP) (Abalon) has been found in animal studies to possess beneficial effects on a number of the characteristic features of the insulin resistance syndrome. The aim of this study was to investigate whether SBP exerts beneficial effects on metabolism in the diabetic KKAy-mouse. Furthermore, we investigated the long-term in vivo effect of SBP on the expression profile in islets of key insulin regulatory genes. Twenty KKAy-mice, aged 5 weeks, were divided into 2 groups and treated for 9 weeks with either (A) standard chow diet (control) or (B) chow + 50% SBP. Twenty normal C57BL-mice fed with standard chow diet served as nondiabetic controls (C). Blood samples were collected and analyzed before and after intervention. Gene expression was determined in islets by quantitative real-time RT-PCR and Affymetrix microarray. It was demonstrated that long-term treatment with SBP improves glucose homeostasis, increases insulin sensitivity, and lowers plasma triglycerides in diabetic KKAy-mice. SBP reduces fasting plasma glucose, insulin, triglycerides, and total cholesterol. Furthermore, SBP markedly changes the gene expression profile of key insulin regulatory genes GLUT2, GLUT3, Ins1, Ins2, IGF1, Beta2/Neurod1, cholecystokinin, and LDLr, and proliferative genes in islets isolated from KKAy-mice. After 9 weeks of treatment with SBP, plasma glucose and insulin homeostasis was normalized compared to start levels. The results indicate that SBP improves glucose and insulin sensitivity and up-regulates the expression of key insulin regulatory genes.

  7. Production of gravitational waves during preheating with nonminimal coupling

    Science.gov (United States)

    Fu, Chengjie; Wu, Puxun; Yu, Hongwei

    2018-04-01

    We study the preheating and the in-process production of gravitational waves (GWs) after inflation in which the inflaton is nonminimally coupled to the curvature in a self-interacting quartic potential with the method of lattice simulation. We find that the nonminimal coupling enhances the amplitude of the density spectrum of inflaton quanta, and as a result, the peak value of the GW spectrum generated during preheating is enhanced as well and might reach the limit of detection in future GW experiments. The peaks of the GW spectrum not only exhibit distinctive characteristics as compared to those of minimally coupled inflaton potentials but also imprint information on the nonminimal coupling and the parametric resonance, and thus the detection of these peaks in the future will provide us a new avenue to reveal the physics of the early universe.

  8. Thermographic study of the preheating plugs in diesel engines

    OpenAIRE

    Royo Pastor, Rafael; Albertos Arranz, M.A.; CÁRCEL CUBAS, JUAN ANTONIO; Payá Herrero, Jorge

    2012-01-01

    The use of direct injection diesel engines has been widely applied during the past ten years. In such engines, the preheating plugs are a key element which has a significant contribution in the pollutant emissions. In this paper, two different plug designs from Renault are analyzed. The new plug reduces substantially the required electrical consumption. Nevertheless, the pollutant emissions are higher (fundamentally CO and HCs) and hereby a thorough analysis is required to underst...

  9. DEFROST: a new code for simulating preheating after inflation

    International Nuclear Information System (INIS)

    Frolov, Andrei V

    2008-01-01

    At the end of inflation, dynamical instability can rapidly deposit the energy of homogeneous cold inflaton into excitations of other fields. This process, known as preheating, is rather violent, inhomogeneous and non-linear, and has to be studied numerically. This paper presents a new code for simulating scalar field dynamics in an expanding universe written for that purpose. Compared to available alternatives, it significantly improves both the speed and the accuracy of calculations, and is fully instrumented for 3D visualization. We reproduce previously published results on preheating in simple chaotic inflation models, and further investigate non-linear dynamics of the inflaton decay. Surprisingly, we find that the fields do not 'want' to thermalize in quite the way that one would think. Instead of directly reaching equilibrium, the evolution appears to be stuck in a rather simple but quite inhomogeneous state. In particular, a one-point distribution function of total energy density appears to be universal among various two-field preheating models, and is exceedingly well described by a log-normal distribution. It is tempting to attribute this state to scalar field turbulence

  10. CFD modeling of fouling in crude oil pre-heaters

    International Nuclear Information System (INIS)

    Bayat, Mahmoud; Aminian, Javad; Bazmi, Mansour; Shahhosseini, Shahrokh; Sharifi, Khashayar

    2012-01-01

    Highlights: ► A conceptual CFD-based model to predict fouling in industrial crude oil pre-heaters. ► Tracing fouling formation in the induction and developing continuation periods. ► Effect of chemical components, shell-side HTC and turbulent flow on the fouling rate. - Abstract: In this study, a conceptual procedure based on the computational fluid dynamic (CFD) technique has been developed to predict fouling rate in an industrial crude oil pre-heater. According to the developed CFD concept crude oil was assumed to be composed of three pseudo-components comprising of petroleum, asphaltene and salt. The binary diffusion coefficients were appropriately categorized into five different groups. The species transport model was applied to simulate the mixing and transport of chemical species. The possibility of adherence of reaction products to the wall was taken into account by applying a high viscosity for the products in competition with the shear stress on the wall. Results showed a reasonable agreement between the model predictions and the plant data. The CFD model could be applied to new operating conditions to investigate the details of the crude oil fouling in the industrial pre-heaters.

  11. El espectro que soy yo

    Directory of Open Access Journals (Sweden)

    Carlos Araque Osorio

    2013-04-01

    Full Text Available “El espectro que soy yo” es una mirada incompleta de mi vida en la ciudad, la universidad y elarte, es decir, de un cúmulo de acontecimientos fraccionados que dicen muy poco de los sucesos,pero me permiten hacer un dibujo de lo que soy y seré. No podemos saber si lo que recordamoscomo cierto ocurrió tal como nos llegan las imágenes mentales. Hacemos versiones y estaspueden ser tergiversaciones. Cada vez que relatamos algo que nos pasó lo hacemos de maneradiferente, le agregamos o le quitamos. Los humanos tenemos la condición y la capacidad defabular con nuestra existencia. Si es imposible contar una historia enteramente veraz, no estámal regocijarnos con la posibilidad de que cada uno haga su propia adaptación de los hechos.

  12. Effect of soy addition on microwavable pocket-type flat doughs.

    Science.gov (United States)

    Serventi, Luca; Sachleben, Joseph; Vodovotz, Yael

    2011-01-01

    Microwavable frozen baked goods are widely used by the food industry. However, the altered heat and mass transfer patterns associated with microwave radiation result in tough and rubbery baked products due to reduced plasticization of the polymers. Ingredients with high water-holding capacity and high content of polar lipids have been shown to enhance gluten plasticization and to improve water retention. Therefore, this study explored the physicochemical changes imparted by microwave baking of pocket-type flat doughs with and without soy added at 10%, 20%, and 26% and compared these to their conventionally baked counterparts. Microwave baking resulted in a soft, rubbery, and tough wheat product with increased "freezable" water. Soy was added to the formulation as a means to improve polymer plasticization. Conventional baking of soy doughs resulted in rubbery and tough products due to changes in water state and mobility (freezable water approximately 15 compared with 7.09 of the control). However, soy reduced the cohesiveness of the microwave baked products reaching the lowest value at 20% soy addition (cohesiveness 0.33 ± 1, comparable to that of the conventionally baked control). These data suggest that reduction of water mobility induced by soy proteins and polar lipids (confirmed by thermogravimetric analysis [TGA] and ¹H nuclear magnetic resonance [¹H NMR]) possibly plasticized the starch-gluten network of microwave baked soy doughs. Thus, soy was shown to improve the texture of microwave baked pocket-type flat doughs although further formula optimization is warranted. Microwavable pocket-type flat doughs are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery. Microwave heating of such doughs induces the development of crustless products compared to conventionally baked products, resulting in a tough and rubbery texture. Partial substitution of wheat flour with soy, in the form of soy flour and soy

  13. Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel.

    Directory of Open Access Journals (Sweden)

    Lukas Böni

    Full Text Available Hagfish slime is an ultra dilute, elastic and cohesive hydrogel that deploys within milliseconds in cold seawater from a glandularly secreted exudate. The slime is made of long keratin-like fibers and mucin-like glycoproteins that span a network which entraps water and acts as a defense mechanism against predators. Unlike other hydrogels, the slime only confines water physically and is very susceptible to mechanical stress, which makes it unsuitable for many processing operations and potential applications. Despite its huge potential, little work has been done to improve and functionalize the properties of this hydrogel. To address this shortcoming, hagfish exudate was mixed with a soy protein isolate suspension (4% w/v and with a soy emulsion (commercial soy milk to form a more stable structure and combine the functionalities of a suspension and emulsion with those of the hydrogel. Hagfish exudate interacted strongly with the soy systems, showing a markedly increased viscoelasticity and water retention. Hagfish mucin was found to induce a depletion and bridging mechanism, which caused the emulsion and suspension to flocculate, making "soy slime", a cohesive and cold-set emulsion- and particle gel. The flocculation network increases viscoelasticity and substantially contributes to liquid retention by entrapping liquid in the additional confinements between aggregated particles and protein fibers. Because the mucin-induced flocculation resembles the salt- or acid-induced flocculation in tofu curd production, the soy slime was cooked for comparison. The cooked soy slime was similar to conventional cooked tofu, but possessed a long-range cohesiveness from the fibers. The fibrous, cold-set, and curd-like structure of the soy slime represents a novel way for a cold coagulation and fiber incorporation into a suspension or emulsion. This mechanism could be used to efficiently gel functionalized emulsions or produce novel tofu-like structured food

  14. Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel

    Science.gov (United States)

    Böni, Lukas; Rühs, Patrick A.; Windhab, Erich J.; Fischer, Peter; Kuster, Simon

    2016-01-01

    Hagfish slime is an ultra dilute, elastic and cohesive hydrogel that deploys within milliseconds in cold seawater from a glandularly secreted exudate. The slime is made of long keratin-like fibers and mucin-like glycoproteins that span a network which entraps water and acts as a defense mechanism against predators. Unlike other hydrogels, the slime only confines water physically and is very susceptible to mechanical stress, which makes it unsuitable for many processing operations and potential applications. Despite its huge potential, little work has been done to improve and functionalize the properties of this hydrogel. To address this shortcoming, hagfish exudate was mixed with a soy protein isolate suspension (4% w/v) and with a soy emulsion (commercial soy milk) to form a more stable structure and combine the functionalities of a suspension and emulsion with those of the hydrogel. Hagfish exudate interacted strongly with the soy systems, showing a markedly increased viscoelasticity and water retention. Hagfish mucin was found to induce a depletion and bridging mechanism, which caused the emulsion and suspension to flocculate, making “soy slime”, a cohesive and cold-set emulsion- and particle gel. The flocculation network increases viscoelasticity and substantially contributes to liquid retention by entrapping liquid in the additional confinements between aggregated particles and protein fibers. Because the mucin-induced flocculation resembles the salt- or acid-induced flocculation in tofu curd production, the soy slime was cooked for comparison. The cooked soy slime was similar to conventional cooked tofu, but possessed a long-range cohesiveness from the fibers. The fibrous, cold-set, and curd-like structure of the soy slime represents a novel way for a cold coagulation and fiber incorporation into a suspension or emulsion. This mechanism could be used to efficiently gel functionalized emulsions or produce novel tofu-like structured food products. PMID

  15. Antecedents Factors that Influence Soy Consumption: A Structural Equation Modeling Approach

    OpenAIRE

    Balasubramanian, Siva K.; Moon, Wanki; Rimal, Arbindra; Coker, Kesha

    2009-01-01

    We propose a structural model of antecedent factors that affect the frequency of soy consumption. This model, suggests that soy-general knowledge influences perceptions about nutrition concern, health benefits of soy, soy related personal beliefs and personal attitudes toward soy. Health benefits of soy, in turn, impacts soy-related personal beliefs and personal attitudes toward soy. Additionally, soy-related personal beliefs influence personal attitudes toward soy. Finally, both nutrition co...

  16. Sensitization with 7S Globulins from Peanut, Hazelnut, Soy or Pea Induces IgE with Different Biological Activities Which Are Modified by Soy Tolerance

    DEFF Research Database (Denmark)

    Kroghsbo, Stine; Bøgh, Katrine Lindholm; Rigby, Neil M.

    2011-01-01

    , such as stability to digestion, have also been suggested. 7S globulins from peanut, hazelnut, soy, and pea were studied to determine whether related proteins would induce a similar sensitization when removed from their ‘normal’ matrix. Methods: Brown Norway rats (soy tolerant or nontolerant) were immunized i.p. 3......Background: It is not known why some foods sensitizing via the gastrointestinal tract are prevalent allergenic foods and others are not. Eating habits, processing, and the food matrix have been suggested to influence the allergenicity of a given food. Factors related to protein structure...... times with 100 μg purified peanut, hazelnut, soy, or pea 7S without adjuvant. Sera were analyzed for specific antibodies by different ELISAs (IgG1, IgG2a, and IgE), inhibition ELISA, and rat basophilic leukemia cell assay. Results: The 4 related 7S globulins induced a response with an almost identical...

  17. On the radioimmunological determination of native and heat denaturated protein

    International Nuclear Information System (INIS)

    Menzel, E.J.; Glatz, F.; Technische Univ., Vienna

    1981-01-01

    Precipitation radioimmunoassay, solid phase radioimmunoassay and passive hemagglutination were examined for their efficiency in the determination of native or denaturated soy proteins. Native as well as autoclaved soy protein could be determined quantitatively in the precipitation radioimmunoassay, using antisera directed against the native product. In the solid phase technique only the autoclaved soy protein could be detected with high sensitivity. In the passive hemagglutination reaction, no agglutination could be observed with erythrocytes coated with autoclaved soy protein. Only antisera against the denaturated (autoclaved) soy protein agglutinated these erythrocytes. (orig.) [de

  18. Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.

    Science.gov (United States)

    Gao, Lihua; Liu, Ting; An, Xinjing; Zhang, Jinlan; Ma, Xiaoran; Cui, Jinmei

    2017-01-01

    Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography-mass spectrometry (GC-MS) combined with headspace-solid phase microextraction and electronic nose (E-nose) were applied for identifying the volatile flavor compounds as well as determining their volatile profiles of 12 soy sauces manufactured by different fermentation process. Forty one key volatile components of these 12 soy sauce products, a pure soy sauce and an acid-hydrolyzed vegetable protein sample, were compared in semi-quantitative form, and their volatile flavor profiles were analyzed by E-nose. The substantially similar results between hierarchical cluster analysis based on GC-MS data and E-nose analysis suggested that both techniques may be useful in evaluating the flavor quality of soy sauces and differentiating soy sauce products. The study also showed that there were less volatile flavor compounds in soy sauces produced through low-salt solid-state fermentation process, a traditional manufacturing technology and a widely adopted technology in Chinese soy sauce industries. In addition, the investigation suggested that the flavor quality of soy sauce varied widely in Chinese domestic market, and that the present Chinese national standards of soy sauce should be further perfected by the addition of flavor grades of soy sauce in the physical and chemical index. Meanwhile, this research provided valuable information to manufacturers and government regulators, which have practical significance to improve quality of soy sauces.

  19. Remote Sensing Images to Detect Soy Plantations in the Amazon Biome—The Soy Moratorium Initiative

    Directory of Open Access Journals (Sweden)

    Leandro Fabiani

    2012-05-01

    Full Text Available The Soy Moratorium is an initiative to reduce deforestation rates in the Amazon biome based on the hypothesis that soy is a deforestation driver. Soy planted in opened areas after July 24th, 2006 cannot be commercialized by the associated companies to the Brazilian Association of Vegetable Oil Industries (ABIOVE and the National Association of Cereal Exporters (ANEC, which represent about 90% of the Brazilian soy market. The objective of this work is to present the evaluation of the fourth year of monitoring new soy plantations within the Soy Moratorium context. With the use of satellite images from the MODIS sensor, together with aerial survey, it was possible to identify 147 polygons with new soy plantations on 11,698 ha. This soy area represents 0.39% of the of the total deforested area during the moratorium, in the three soy producing states of the Amazon biome, and 0.6% of the cultivated soy area in the Amazon biome, indicating that soy is currently a minor deforestation driver. The quantitative geospatial information provided by an effective monitoring approach is paramount to the implementation of a governance process required to establish an equitable balance between environmental protection and agricultural production.

  20. Irradiation and storage effect on some characteristics of soy seeds

    International Nuclear Information System (INIS)

    Ramirez Ascheri, Diego Palmiro; Devilla, Ivano Alessandro

    2008-01-01

    The irradiation has been applied frequently in seeds conservation to obtain reduction of losses caused by physiologic processes, besides reducing the microbial load. However, the irradiation process for X-rays is not a common practice in seeds; for that, it is necessary to study that process, in order to know irradiation effect on the soy seeds quality. The objective of this work was to verify the irradiation effect of X-rays and the storage period on the water, oil and protein contends of soy seeds (Glycine max L.) variety Emgopa 302. The experiment was represented by the combination of two factors: X-rays dosage with four irradiation levels [0, 50, 65 and 70 kV] and storage period in laboratory atmosphere with five levels (0, 15, 30, 45 and 60 days). The water content, oil and protein in seeds were assayed in the beginning and every 15 days of storage. The results showed the seeds quality stayed unaffected in irradiation function in the beginning of the experience, with alterations after 15 days, was verified a quality decreasing with the increasing of the X-rays dosage. The soy seeds irradiated had reduced quality in elapsing of the storage period. (author)

  1. Feed intake and growth performance of goats supplemented with soy waste

    Directory of Open Access Journals (Sweden)

    Mohammad Mijanur Rahman

    2014-07-01

    Full Text Available The objective of this work was to evaluate the effects of supplemental feeding of soy waste on the feed intake and growth rate of goats. Twenty male crossbred (Boer x local goats were assigned to two isonitrogenous diet groups: one of commercial pellet and the other of soy waste. The commercial pellet (1.0% and soy waste (0.8% were provided on the dry matter basis of body weight (BW per day, to the respective group of each diet. The soy waste group had lower daily intakes of total dry matter (0.79 vs. 0.88 kg and organic matter (665.71 vs. 790.44 g than the group fed pellet; however, the differences on daily intakes for grass (0.62 vs. 0.64 kg, crude protein (96.81 vs. 96.83 g, and neutral detergent fibre (483.70 vs. 499.86 g were not significant. No differences were observed between groups for BW gain. The feed conversion ratio and feed cost per kilogram of BW gain were lower for the group fed soy waste than for the one fed pellet. Goats fed supplemental soy waste have a lower total dry matter intake, feed conversion ratio, and feed cost per kilogram of body weight gain than those fed commercial pellets.

  2. Influence of Soy Lecithin Administration on Hypercholesterolemia

    OpenAIRE

    Mourad, Amouni Mohamed; de Carvalho Pincinato, Eder; Mazzola, Priscila Gava; Sabha, Maricene; Moriel, Patricia

    2010-01-01

    Recent studies suggest that lecithin-rich diet can modify cholesterol homeostasis and hepatic lipoprotein metabolism. Considering the phytotherapeutic impact of lecithin, this work hypothesizes that lecithin administration in hypercholesterolemic patients may reduce cholesterol concentrations by increasing biliary secretion. Total cholesterol and LDL were evaluated after soy lecithin administration in hypercholesterolemic patients. One soy lecithin capsule (500 mg/RP-Sherer) was administrated...

  3. Prospective cohort study of soy food intake and colorectal cancer risk in women.

    Science.gov (United States)

    Yang, Gong; Shu, Xiao-Ou; Li, Honglan; Chow, Wong-Ho; Cai, Hui; Zhang, Xianglan; Gao, Yu-Tang; Zheng, Wei

    2009-02-01

    Soy and some of its constituents, such as isoflavones, have been shown to have cancer-inhibitory activities in experimental studies. Data from epidemiologic studies linking usual soy food intake with colorectal cancer are limited and inconsistent. The objective was to investigate whether soy food intake is associated with colorectal cancer risk. We prospectively examined 68,412 women aged 40-70 y and free of cancer and diabetes at enrollment. Usual soy food intake was assessed at baseline (1997-2000) and reassessed during the first follow-up (2000-2002) through in-person interviews with a validated food-frequency questionnaire. We excluded the first year of observation to minimize lifestyle changes related to preclinical disease. During a mean follow-up of 6.4 y, 321 incident colorectal cancer cases were identified. After adjustment for potential confounding factors, total soy food intake was inversely associated with colorectal cancer risk. Each 5-g/d increment in intake of soy foods as assessed by dry weight [equivalent to approximately 1 oz (28.35 g) tofu/d] was associated with an 8% reduction in risk (95% CI: 3%, 14%). Women in the highest tertile of intake had a multivariate relative risk of 0.67 (95% CI: 0.49, 0.90) compared with those in the lowest tertile (P for trend = 0.008). This inverse association was primarily confined to postmenopausal women. Similar results were also found for intakes of soy protein and isoflavones. This prospective study suggests that consumption of soy foods may reduce the risk of colorectal cancer in postmenopausal women.

  4. Regenerative heat exchanger for cowper combustion air preheating

    Energy Technology Data Exchange (ETDEWEB)

    Molenaar, R.; Otterbach, G.

    1986-01-13

    The waste gas leaving cowper units at a temperature of 200/sup 0/C to 300/sup 0/C was previously discharged unused into the atmosphere. By providing a suitable heat exchanger, the heat content of the waste gas can be used to preheat the combustion agents of cowpers to an extent allowing both to increase the efficiency of cowpers and to decrease the amount of rich gas required. The operating results confirm to a large extent the theoretical assumptions and calculations. One may therefore expect the entire investment to have been fully redeemed in a little more than two years. (orig.).

  5. Bruce NGS A Unit 4 preheater divider plate failure

    International Nuclear Information System (INIS)

    Landridge, M.; McInnes, D.

    1995-01-01

    On May 19, 1995, without any prior operational indications, Bruce A discovered preheater divider plate damage in Unit 4 that had the potential to have a major impact on the continued safe operation of the station. Further investigations indicated that Unit 4 may have been operating with this damage for as long as ten years. In the two months following the discovery, Bruce A has procured and replaced the 4 divider plates, located most of the missing pieces, retrieved pieces from the PHT system, investigated historical operational information, performed detailed analytical investigations, investigated root cause, performed in-situ and mock-up testing, updated operational procedures and installed DP monitoring equipment

  6. Shear structuring as a new method to make anisotropic structures from soy-gluten blends

    NARCIS (Netherlands)

    Grabowska, K.J.; Tekidou, S.; Boom, R.M.; Goot, van der A.J.

    2014-01-01

    The concept of shear-induced structuring was applied to concentrated blends of soy protein isolate (SPI) and wheat gluten (WG) to create novel semi-solid food textures. Concurrent simple shear deformation and heating (95 °C) of the protein blends generated original structures consisting of fibers or

  7. E c Effects compo s of fer osition menta and o ation an organo soy ...

    African Journals Online (AJOL)

    SAM

    ate contents of the unferm ... nutritive valu protein sourc ... soy flour to get a high protein food with good balance of ... defatted with n-hexane in cold extraction from 20.57% fat content to ..... and this loss of minerals could have served as the.

  8. NTP-CERHR expert panel report on the developmental toxicity of soy infant formula.

    Science.gov (United States)

    McCarver, Gail; Bhatia, Jatinder; Chambers, Christina; Clarke, Robert; Etzel, Ruth; Foster, Warren; Hoyer, Patricia; Leeder, J Steven; Peters, Jeffrey M; Rissman, Emilie; Rybak, Michael; Sherman, Claire; Toppari, Jorma; Turner, Katie

    2011-10-01

    Soy infant formula contains soy protein isolates and is fed to infants as a supplement to or replacement for human milk or cow milk. Soy protein isolates contains estrogenic isoflavones (phytoestrogens) that occur naturally in some legumes, especially soybeans. Phytoestrogens are nonsteroidal, estrogenic compounds. In plants, nearly all phytoestrogens are bound to sugar molecules and these phytoestrogen-sugar complexes are not generally considered hormonally active. Phytoestrogens are found in many food products in addition to soy infant formula, especially soy-based foods such as tofu, soy milk, and in some over-the-counter dietary supplements. Soy infant formula was selected for National Toxicology Program (NTP) evaluation because of (1) the availability of large number of developmental toxicity studies in laboratory animals exposed to the isoflavones found in soy infant formula (namely, genistein) or other soy products, as well as few studies on human infants fed soy infant formula, (2) the availability of information on exposures in infants fed soy infant formula, and (3) public concern for effects on infant or child development. On October 2, 2008 (73 FR 57360), the NTP Center for the Evaluation of Risks to Human Reproduction (CERHR) announced its intention to conduct an updated review of soy infant formula to complete a previous evaluation that was initiated in 2005. Both the current and previous evaluations relied on expert panels to assist the NTP in developing its conclusions on the potential developmental effects associated with the use of soy infant formula, presented in the NTP Brief on Soy Infant Formula. The initial expert panel met on March 15 to 17, 2006, to reach conclusions on the potential developmental and reproductive toxicities of soy infant formula and its predominant isoflavone constituent genistein. The expert panel reports were released for public comment on May 5, 2006 (71 FR 28368). On November 8, 2006 (71 FR 65537), CERHR staff released

  9. Formulation of soy oil products

    Directory of Open Access Journals (Sweden)

    Woerfel, John B.

    1995-12-01

    Full Text Available The paper comments different formulations of soy oil products such as salad and cooking oils, margarine, shortenings, commercial shortenings, frying shortenings, and fluid shortenings. Hydrogenation and its influence on final products is also included.

    El trabajo presenta diferentes formulaciones a base de aceite de soja tales como aceites para ensalada y cocinado, margarina, grasas sólidas (shortenings, grasas sólidas comerciales, grasas sólidas para frituras y grasas fluidas. Hace también referencia al proceso de hidrogenación y a sus efectos en los productos finales.

  10. Making soy sauce from defatted soybean meal without the mejus process by submerged cultivation using thermophilic bacteria.

    Science.gov (United States)

    Hur, Jeong Min; Park, Doo Hyun

    2015-08-01

    The diversity of thermophilic bacteria was not significantly altered while growing in a defatted soybean meal (DFSM) slurry at 60 °C for 10, 20, and 30 days. Five species of thermophilic bacteria, which belong to the genera Aeribacillus (temperature gradient gel electrophoresis [TGGE] band no. 1), Saccharococcus (TGGE band no. 2), Geobacillus (TGGE band no. 3), Bacillus (TGGE band no. 4), and Anoxybacillus (TGGE band no. 5), were detected in the fermenting DFSM slurry. The cell-free culture fluid obtained from the fermenting DFSM slurry on day 14 hydrolyzed starch and soy protein at 60 °C but not at 30 °C. Soy sauce (test soy sauce) was prepared from the fermented DFSM slurry after a 30 day cultivation at 60 °C and a 60 day ripening at 45 °C. Free amino acid (AA) and organic acid contents in the soy sauce increased in proportion to the fermentation period, whereas ammonium decreased proportionally. Mg and Ca contained in the soy sauce decreased proportionally during fermentation and were lower than those in the non-fermented DFSM extract (control). Spectral absorbance of soy sauce prepared from the fermented DFSM slurry was maximal at 430 nm and increased slightly in proportion to the fermentation period. The aroma and flavor of the test soy sauce were significantly different from those of traditional Korean soy sauce. Conclusively, soy sauce may be prepared directly from the fermented DFSM slurry without meju-preparing process and fermentation period may be a factor for control of soy sauce quality.

  11. The combination of quantitative PCR and western blot detecting CP4-EPSPS component in Roundup Ready soy plant tissues and commercial soy-related foodstuffs.

    Science.gov (United States)

    Xiao, Xiao; Wu, Honghong; Zhou, Xinghu; Xu, Sheng; He, Jian; Shen, Wenbiao; Zhou, Guanghong; Huang, Ming

    2012-06-01

    With the widespread use of Roundup Ready soy (event 40-3-2) (RRS), the comprehensive detection of genetically modified component in foodstuffs is of significant interest, but few protein-based approaches have been found useful in processed foods. In this report, the combination of quantitative PCR (qPCR) and western blot was used to detect cp4-epsps gene and its protein product in different RRS plant tissues and commercial soy-containing foodstuffs. The foods included those of plant origin produced by different processing procedures and also some products containing both meat and plant protein concentrates. The validity of the 2 methods was confirmed first. We also showed that the CP4-EPSPS protein existed in different RRS plant tissues. In certain cases, the results from the western blot and the qPCR were not consistent. To be specific, at least 2 degraded fragments of CP4-EPSPS protein (35.5 and 24.6 kDa) were observed. For dried bean curd crust and deep-fried bean curd, a degraded protein fragment with the size of 24.6 kDa appeared, while cp4-epsps gene could not be traced by qPCR. In contrast, we found a signal of cp4-epsps DNA in 3 foodstuffs, including soy-containing ham cutlet product, meat ball, and sausage by qPCR, while CP4-EPSPS protein could not be detected by western blot in such samples. Our study therefore concluded that the combination of DNA- and protein-based methods would compensate each other, thus resulting in a more comprehensive detection from nucleic acid and protein levels. The combination of quantitative PCR (qPCR) and western blot was used to detect cp4-epsps gene and its protein product in different Roundup Ready soy (event 40-3-2) plant tissues and commercial soy-containing foodstuffs. The foods included those of plant origin produced by different processing procedures and also some products containing a combination of both meat and plant protein concentrates. This study indicated that the combination of DNA- and protein-based methods

  12. Quality Attributes of Tapioca Meal Fortified With Defatted Soy Flour

    African Journals Online (AJOL)

    be processed to a variety of products such as soy flour, soy milk, soy yoghurt, soy .... Values are means of triplicate determinations on fresh weight basis; means ... of the sensory analysis is shown in Table 2 and it is based on the perception of.

  13. Fresh fuel pre-heating device in reactor facility

    International Nuclear Information System (INIS)

    Samejima, Asakuni.

    1988-01-01

    Purpose: To simplify the structure of a fresh nuclear fuel pre-heating device and improve the reliability to gas supply. Constitution: Fresh fuels taken out from a fresh fuel stredge rack and contained in a fuel strage pipe of a fuel transportation cask are pre-heated at the pre-stage of transfer by sending heating gases from the outside. Gas outlet pipes of the device are led out from the lower portion of the strage pipe, disposed side by side at the top of the strage pipe and opened upwardly. Further, gas supply pipes are connected to the inside of a movable guiding cylinder on the side of the floor surface and the opening end of return pipes are opposed to the exit opening end of the strage pipe. In such a constitution, a gas recycling loop can be formed between the strage pipe and the gas heating device by way of the movable guiding cylinder only by the operation of combining the fuel strage pipe of the transportation cask and the movable guiding pipe disposed on the side of the floor surface. Thus, the coupling structure is facilitated, the connection operation can surely be conducted to improve the reliability as compared with the conventional case. (Horiuchi, T.)

  14. Effects of extracted soy isoflavones alone on blood total and LDL cholesterol: Meta-analysis of randomized controlled trials

    Directory of Open Access Journals (Sweden)

    Kyoko Taku

    2008-07-01

    Full Text Available Kyoko Taku1, Keizo Umegaki1, Yoshiko Ishimi2, Shaw Watanabe31Information Center, National Institute of Health and Nutrition, Tokyo, Japan; 2Nutritional Epidemiology Program, National Institute of Health and Nutrition, Tokyo, Japan; 3Nutritional Education Program, National Institute of Health and Nutrition, Tokyo, JapanAbstract: When provided concurrently with soy protein for 1–3 months, soy isoflavones exert synergistic or additive cholesterol-lowering effects. This meta-analysis was performed to evaluate the effects of extracted soy isoflavones alone (not ingested concurrently with soy protein on total and low density lipoprotein (LDL cholesterol. MEDLINE (1966–2007, EMBASE (1966–2007, CENTRAL (1966–2007, ICHUSHI (1983–2008, and CNKI (1979–2007 were searched for randomized placebo-controlled trials published in English, Japanese, and Chinese, describing the changes in lipid profiles in adult humans resulting from ingestion of extracted soy isoflavones for 1–3 months. Reference lists of relevant systematic reviews and meta-analyses were hand-searched. Meta-analysis of 10 and 9 trials with usable information using REVMAN found that an average of 70 mg soy isoflavones/day (27–132 mg, as the aglycone form alone had a nonsignificant effect on total (0.01 mmol/L [95% CI: –0.12, 0.14]; P = 0.86 and LDL (0.03 mmol/L [95% CI: –0.11, 0.16]; P = 0.71 cholesterol in menopausal women, respectively. It is concluded that ingestion of about 70 mg extracted soy isoflavones/day alone for 1–3 months does not improve total and LDL cholesterol levels in normocholesterolemic menopausal women; further studies are needed to verify the effects of extracted soy isoflavones.Keywords: extracted soy isoflavones, lipid, total cholesterol, LDL cholesterol

  15. A combination of tomato and soy products for men with recurring prostate cancer and rising prostate specific antigen.

    Science.gov (United States)

    Grainger, Elizabeth M; Schwartz, Steven J; Wang, Shihua; Unlu, Nuray Z; Boileau, Thomas W-M; Ferketich, Amy K; Monk, J Paul; Gong, Michael C; Bahnson, Robert R; DeGroff, Valerie L; Clinton, Steven K

    2008-01-01

    Tomato and soy products are hypothesized to reduce the risk of prostate cancer or enhance efficacy of therapy. A study was completed to determine if men with active prostate cancer will adhere to a dietary intervention rich in tomato products and a soy protein supplement men (n = 41) with recurrent, asymptomatic prostate cancer were randomized among 2 groups: Group A (n = 20) consumed tomato products (no soy) for Weeks 0 through 4, targeting a minimum of 25 mg of lycopene/day. Group B (n = 21) consumed soy (no tomatoes) for Weeks 0 through 4, providing 40 g of soy protein/day. For Weeks 4 through 8, all men consumed a combined tomato-rich diet and soy supplements. No grade II through IV toxicities were observed. During Weeks 0 through 4, mean daily lycopene intake for Group A was 43 mg (+/- 15 mg) and mean soy intake for Group B was 39 g (+/- 1 g), remaining similar during Weeks 4 through 8. Serum lycopene increased from 0.72 +/- 0.09 micromol/l to 1.21 +/- 0.10 micromol/l (P diet intervention. Serum prostate-specific antigen decreased between Weeks 0 and 8 for 14 / 41 men (34%). Mean serum vascular endothelial growth factor for the entire group was reduced from 87 to 51 ng/ml (P diets rich in tomato products and soy with excellent compliance and bioavailability of phytochemicals. Further studies combining tomato and soy foods to determine efficacy for prostate cancer prevention or management are encouraged.

  16. Effect of soy saponin on the growth of human colon cancer cells

    Science.gov (United States)

    Tsai, Cheng-Yu; Chen, Yue-Hwa; Chien, Yi-Wen; Huang, Wen-Hsuan; Lin, Shyh-Hsiang

    2010-01-01

    AIM: To investigate the effect of extracted soybean saponins on the growth of human colon cancer cells. METHODS: WiDr human colon cancer cells were treated with 150, 300, 600 or 1200 ppm of soy saponin to determine the effect on cell growth, cell morphology, alkaline phosphatase (AP) and protein kinase C (PKC) activities, and P53 protein, c-Fos and c-Jun gene expression. RESULTS: Soy saponin decreased the number of viable cells in a dose-dependent manner and suppressed 12-O-tetradecanol-phorbol-13-acetate-stimulated PKC activity (P saponins developed cytoplasmic vesicles and the cell membrane became rougher and more irregular in a dose-dependent manner, and eventually disassembled. At 600 and 1200 ppm, the activity of AP was increased (P saponin. CONCLUSION: Soy saponin may be effective in preventing colon cancer by affecting cell morphology, cell proliferation enzymes, and cell growth. PMID:20632438

  17. The effect of soy isoflavones on the development of intestinal neoplasia in Apc(Min) mouse

    DEFF Research Database (Denmark)

    Sørensen, Ilona Kryspin; Kristiansen, Eva; Mortensen, Alicja

    1998-01-01

    Data from epidemiological studies suggest that isoflavones in soy may have a protective effect on the development of colon cancer in humans. Therefore, we have investigated whether soy isoflavones will inhibit intestinal tumour development in Apc(Min) mice. The mice were fed a Western-type high...... risk diet (high fat, low fibre and calcium) containing two different isolates of soy protein as a protein source. For the control and test groups this resulted in the administration of about 16 and 475 mg of total isoflavones per kg diet, respectively. As a positive control, a third group of mice...... was administered a low isoflavone diet supplemented with 300 ppm sulindac. No significant differences in the incidence, multiplicity, size and distribution of intestinal tumours were observed between Min mice fed low and high isoflavone-containing diets. However, a clear reduction in the number of small intestinal...

  18. The effects of soy isoflavones on obesity

    DEFF Research Database (Denmark)

    Ørgaard, Anne; Jensen, Lotte

    2008-01-01

    factors in the development of Type II diabetes, cardiovascular disease, atherosclerosis, and certain cancers. Because of the lower frequency of these diseases in Asian countries, attention has been turned toward the Asian diet, which consists highly of soy and soy-based products. The health benefits...... associated with soy consumption have been linked to the content of isoflavones, the main class of the phytoestrogens. As a result of their structural similarities to endogenous estrogens, isoflavones elicit weak estrogenic effects by competing with 17beta-estradiol (E2) for binding to the intranuclear...

  19. Effects of substrate preheating during direct energy deposition on microstructure, hardness, tensile strength, and notch toughness

    Science.gov (United States)

    Baek, Gyeong Yun; Lee, Ki Yong; Park, Sang Hu; Shim, Do Sik

    2017-11-01

    This study examined the effects of substrate preheating for the hardfacing of cold-press dies using the high-speed tool steel AISI M4. The preheating of the substrate is a widely used technique for reducing the degree of thermal deformation and preventing crack formation. We investigated the changes in the metallurgical and mechanical properties of the high-speed tool steel M4 deposited on an AISI D2 substrate with changes in the substrate preheating temperature. Five preheating temperatures (100-500 °C; interval of 100 °C) were selected, and the changes in the temperature of the substrate during deposition were observed. As the preheating temperature of the substrate was increased, the temperature gradient between the melting layer and the substrate decreased; this prevented the formation of internal cracks, owing to thermal stress relief. Field-emission scanning electron microscopy showed that a dendritic structure was formed at the interface between the deposited layer and the substrate while a cellular microstructure was formed in the deposited layer. As the preheating temperature was increased, the sizes of the cells and precipitated carbides also increased. Furthermore, the hardness increased slightly while the strength and toughness decreased. Moreover, the tensile and impact properties deteriorated rapidly at excessively high preheating temperatures (greater than 500 °C). The results of this study can be used as preheating criteria for achieving the desired mechanical properties during the hardfacing of dies and molds.

  20. South African consumers’ opinions and beliefs regarding the health benefits of soy and soy products

    OpenAIRE

    Bosman, Magdalena J.C.; Ellis, Susanna M.; Jerling, Johann C.; Badham, Jane; Van der Merwe, Daleen

    2011-01-01

    Studies linking diet and health and consumers’ demand for health information, has led to an increasing awareness of the role of nutrition in health and disease. Interest in soy foods and an awareness of its health benefits has also increased. The objective was to assess South African (SA) consumers’ opinions and beliefs regarding the health benefits of soy and soy products using different statements. This cross-sectional study randomly selected 3001 respondents from metropolita...

  1. South African consumers' opinions and consumption of soy and soy products

    OpenAIRE

    Badham, Jane; Jerling, Johann C; Bosman, Magdalena J C; Harmse, Naomi; Bouwer, Susanna C; Ellis, Susanna M; Erasmus, Alet C

    2009-01-01

    Studies linking diet and health and consumers’ demand for health information, has led to an increasing awareness of the role of nutrition in health and disease. Interest in soy foods and an awareness of its health benefits has also increased. The objective was to assess South African (SA) consumers’ opinions and beliefs regarding the health benefits of soy and soy products using different statements. This cross-sectional study randomly selected 3001 respondents from metropolita...

  2. Effects of soy bean on serum paraoxonase 1 activity and lipoproteins in hyperlipidemic postmenopausal women.

    Science.gov (United States)

    Shidfar, Farzad; Ehramphosh, Elham; Heydari, Iraj; Haghighi, Ladan; Hosseini, Sharieh; Shidfar, Shahrzad

    2009-05-01

    Because of an unfavorable serum lipoprotein profile, postmenopausal women are at risk of cardiovascular disease. Soy protein may help protect against these risk factors, although its effect on paraoxonase 1 (PON1) is not clear. The aim of the present study was to determine the effects of soy protein on serum concentration of lipoproteins and PON1 activity in hypercholesterolemic postmenopausal women. In a double-blind randomized clinical trial with a parallel design, 52 hypercholesterolemic postmenopausal women were randomly assigned to 50 g/day soy protein containing 164 mg isoflavones or placebo, for 10 weeks. Serum lipoproteins and PON1 activity were measured at baseline and at the 10th week. There was significant increase in PON1 activity (P=0.029) and a significant decrease in low-density lipoprotein cholesterol (LDL-C), total cholesterol (TC), LDL-C/high-density lipoprotein cholesterol (HDL-C), triacylglycerol/HDL-C and TC/HDL-C in the soy group compared with the placebo group (P=0.001, P=0.008, P=0.012, P=0.04 and P=0.029, respectively) at the end of the study. Similarly, PON1 activity was significantly increased (P=0.015) and LDL-C, TC, LDL-C/HDL-C, triacylglycerol/HDL-C and TC/HDL-C were significantly decreased (P=0.001, P=0.002, P=0.001, P=0.016 and P=0.001) at the end of the study compared with the beginning value in soy group. Soy protein reduces the cardiovascular disease risk in postmenopausal women because of both modest reductions in serum lipoproteins and an increase in PON1 activity.

  3. Soy

    Science.gov (United States)

    ... supplements are safe for these women. Keep in Mind Tell all your health care providers about any ... Privacy and Policies Accessibility en Español FOIA Site Map Contact Us U.S. Department of Health & Human Services , ...

  4. Reheating the D-brane universe via instant preheating

    International Nuclear Information System (INIS)

    Panda, Sudhakar; Sami, M.; Thongkool, I.

    2010-01-01

    We investigate a possibility of reheating in a scenario of D-brane inflation in a warped deformed conifold background which includes perturbative corrections to throat geometry sourced by a chiral operator of dimension 3/2 in the conformal field theory. The effective D-brane potential, in this case, belongs to the class of nonoscillatory models of inflation for which the conventional reheating mechanism does not work. We find that gravitational particle production is inefficient and leads to reheating temperature of the order of 10 8 GeV. We show that instant preheating is quite suitable to the present scenario and can easily reheat the universe to a temperature which is higher by about 3 orders of magnitude than its counterpart associated with gravitational particle production. The reheating temperature is shown to be insensitive to a particular choice of inflationary parameters suitable to observations.

  5. Soy food frequency questionnaire does not correlate with baseline isoflavone levels in patients with bladder cancer.

    Science.gov (United States)

    Kolesar, Jill M; Pomplun, Marcia; Havighurst, Tom; Stublaski, Jeanne; Wollmer, Barbara; Kim, KyungMann; Tangrea, Joseph A; Parnes, Howard L; House, Margaret G; Gee, Jason; Messing, Edward; Bailey, Howard H

    2015-04-01

    The isoflavone genistein, a natural soy product with receptor tyrosine kinase-inhibiting activity, as well as phytoestrogenic and other potential anticarcinogenic effects, is being studied as an anticancer agent. Since isoflavones are commonly consumed in food products containing soy proteins, a method to control for baseline isoflavone consumption is needed. HPLC was used to evaluate baseline plasma and urine concentrations of isoflavone in fifty-four participants with bladder cancer enrolled on a phase II chemoprevention study of G-2535. The soy food frequency questionnaire was used to assess participant's baseline soy intake. The association between baseline isoflavone concentrations and intakes for genistein and daidzein was assessed by the Spearman's rank correlation coefficient. The majority of participants had no detectable genistein or daidzein in plasma at baseline. The median and range of values were 0 (0-1480) nmol/L for genistein, and 0 (0-1260) nmol/L for daidzein. In urine, the median and range of values were 91.0 (0-9030) nmol/L for genistein and 623 (0-100,000) nmol/L for daidzein. The median and range of weekly estimated genistein intake was 0 (0-236) mg/wk; the median and range of weekly estimated daidzein intake was 0 (0-114) mg/wk. There was no relationship to soy intake as measured by the food frequency questionnaire and baseline isoflavone levels in plasma or urine and the Spearman's rank correlation coefficients were not significant. The soy food frequency questionnaire did not correlate with plasma or urine concentrations of either isoflavone. Alternative methods for controlling for soy consumption, including measuring plasma and urine concentrations, in isoflavone chemoprevention trials should be considered. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  6. Soy and phytoestrogens: possible side effects

    Directory of Open Access Journals (Sweden)

    Jargin, Sergei V.

    2014-12-01

    Full Text Available [english] Phytoestrogens are present in certain edible plants being most abundant in soy; they are structurally and functionally analogous to the estrogens. Phytoestrogens have been applied for compensation of hormone deficiency in the menopause. At the same time, soy products are used in infant food and other foodstuffs. Furthermore, soy is applied as animal fodder, so that residual phytoestrogens and their active metabolites such as equol can remain in meat and influence the hormonal balance of the consumers. There have been only singular reports on modified gender-related behavior or feminization in humans in consequence of soy consumption. In animals, the intake of phytoestrogens was reported to impact fertility, sexual development and behavior. Feminizing effects in humans can be subtle and identifiable only statistically in large populations.

  7. Functional properties of soy-enriched tapioca

    African Journals Online (AJOL)

    my mord

    1Department of Food Science and Technology, Bowen University, Iwo, Osun State, Nigeria. ..... a fluid. The high gelation end point of the soy tapioca samples could be as a result of .... mechanical fragmentation during heating and shear stress ...

  8. Intake of specific nonfermented soy foods may be inversely associated with risk of distal gastric cancer in a Chinese population.

    Science.gov (United States)

    Kweon, Sun-Seog; Shu, Xiao-Ou; Xiang, Yongbing; Cai, Hui; Yang, Gong; Ji, Bu-Tian; Li, Honglan; Gao, Yu-Tang; Zheng, Wei; Epplein, Meira

    2013-11-01

    Because the association between soy consumption and gastric cancer is inconsistent, we evaluated the putative preventive effect of soy food on gastric cancer risk in the Shanghai Women's and Men's Health Studies, comprising a total of 128,687 participants. Intake of nonfermented soy foods was estimated using 2 validated food-frequency questionnaires. HRs were calculated with 95% CIs for intake amounts of total nonfermented soy food intake, soy protein, and isoflavones as well as individual soy food groups using Cox proportional hazards regression. A total of 493 distal gastric cancer cases were identified by 2010. Although all risk estimates for summary measures of soy food intake above the lowest quartile (quartile 1) were suggestive of a protective effect, no statistically significant associations with risk of distal gastric cancer were found. Among the separate soy food groups, significant reductions in risk of distal gastric cancer by increasing intake of tofu were found in men in quartile 2 (HR: 0.59; 95% CI: 0.40, 0.86), quartile 3 (HR: 0.62; 95% CI: 0.44, 0.88), and quartile 4 (HR: 0.64; 95% CI: 0.42, 0.99), resulting in a significant trend (P-trend = 0.02). Dry bean intake was also inversely associated with decreased risk of gastric cancer, but in postmenopausal women only [quartile 2 (HR: 0.54; 95% CI: 0.30, 0.96); quartile 3 (HR: 0.90; 95% CI: 0.64, 1.27); and quartile 4 (HR: 0.63; 95% CI: 0.43, 0.91)], resulting in a significant trend (P-trend = 0.03). Overall, our study found no statistically significant association between nonfermented soy food intake and distal gastric cancer risk, though the data supported the hypothesis that tofu may protect against distal gastric cancer in men and dry bean consumption may decrease the risk of gastric cancer in postmenopausal women.

  9. Isoflavonoid content of Hong Kong soy foods.

    Science.gov (United States)

    Chan, Sieu G; Murphy, Patricia A; Ho, Suzanne C; Kreiger, Nancy; Darlington, Gerarda; So, Edwin K F; Chong, Portia Y Y

    2009-06-24

    Progress in understanding the effects of dietary soy isoflavones on chronic disease prevention in the Hong Kong Chinese population has been hampered by the lack of a comprehensive soy isoflavone database. In this study, we determined the concentrations and distribution of isoflavones in 47 foods included in a soy food frequency questionnaire by reverse-phase HPLC. Results indicated that most soy products contained isoflavones ranging from 1 mg of aglucon equivalents/100 g of wet weight (bean strip noodle and egg bean curd) to 80 mg of aglucon equivalents/100 g of wet weight (oyster sauce soybean and sweet bean curd sheet). Among our food groups, mean isoflavone concentrations were lowest in the soy milk group (9.99 mg of aglucon equivalents/100 g of wet weight) and highest in the bean curd skin group (40 mg of aglucon equivalents/100 g of wet weight). The conjugation patterns of isoflavones varied within and between food groups as influenced by the types of soybeans and the processing or cooking techniques used. The isoflavone concentrations reported herein will be useful for ascertaining the relationship between exposure to dietary soy isoflavones and health effects in the Chinese population.

  10. Kadar Karbohidrat, Lemak, dan Protein pada Kecap dari Tempe

    OpenAIRE

    ARTINI PANGASTUTI; TJAHJADI PURWOKO,; YONA SEPTIANI

    2004-01-01

    Soy sauce as one of the soy fermented product could be produced through fermentation by molds and then fermentation by bacteria and yeasts, in salt solution (moromi). The aims of this research were to evaluate and to compare the value of carbohydrate), lipid, and protein in soy sauce which were produced from tempe by mixing Rhizopus oligosporus and R. oryzae with and without moromi fermentation; to compare the taste, aroma and color of soy sauce have been produced and commercial so...

  11. Development of Defatted Soy Flour-Based Adhesives by Acid Hydrolysis of Carbohydrates

    Directory of Open Access Journals (Sweden)

    Peitao Zheng

    2017-04-01

    Full Text Available Soy-based adhesives are attracting increasing attention in recent years because they are a renewable and environmentally friendly raw material. Defatted soy flour (DSF, comprised of 50% protein and 40% carbohydrate, is the most widely used raw material for the preparation of soy-based adhesives that are unfortunately hampered by poor gluability and water resistance. In the present study, we developed a self-crosslinking approach to prepare a formaldehyde-free defatted soy flour-based adhesive (SBA. Carbohydrates in the DSF were hydrolyzed with 0% (controls, 0.5%, 1.0%, 2.0%, 3.0% and 5.0% hydrochloric acid, and cross-linked with proteins to prepare the SBA. The effect of hydrolyzed carbohydrates on the performance of the SBA was investigated, and hydrolyzed carbohydrates significantly increased the amount of reducing sugars, but decreased insoluble substances. Fourier transform infrared spectroscopy (FTIR and X-ray photoelectron spectroscopy (XPS analyses revealed an enhanced cross-linking structure with fewer hydrophilic groups in cured SBAs. Maillard reactions between hydrolyzed carbohydrates and proteins resulted in SBAs with better gluability, rheological properties and thermal stability than controls. Scanning electron microscopy (SEM images showed that plywood bonded with SBA had a higher wood failure rate than controls. This approach has potential for preparing bio-adhesives with enhanced properties from other natural resources with a similar polysaccharides and protein composition.

  12. In vitro degradation behaviour of biodegradable soy plastics : effects of crosslinking with glyoxal and thermal treatment

    NARCIS (Netherlands)

    Vaz, C.M.; Graaf, de L.A.; Reis, R.L.; Cunha, A.M.

    2003-01-01

    In-vitro degradation of soy-derived protein materials, non-crosslinked (SItp), crosslinked with glyoxal (X-SItp) or submitted to heat treatment (24TT-SItp), was studied with either an isotonic saline solution without enzymatic activity or containing bacterial collagenase. The changes in weight of

  13. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.

    Science.gov (United States)

    Kim, H W; Hwang, K E; Song, D H; Kim, Y J; Lim, Y B; Choi, J H; Choi, Y S; Kim, H Y; Kim, C J

    2014-03-01

    The objective of this study was to evaluate the effects of soy sauce on the physicochemical and textural properties of tumbled chicken breasts. Chicken breasts marinated with distilled water (Con), 4% NaCl solution, 4% NaCl and lactic acid solution (pH 4.9), and soy sauce solution (4% salt concentration and pH 4.9) were vacuum tumbled at 3°C for 60 min. The chicken breast marinated with soy sauce solution showed lower lightness and higher redness and yellowness due to the color of the soy sauce. The acidic marinades led to a decrease in pH value of tumbled chicken breast. The acidic marinades increased collagen solubility of sample compared with 4% NaCl solution, resulting in decreased shear force. Water-holding capacity, marination and cooking yields, and solubility of myofibrillar proteins were mainly affected by the presence of salt in the marinade, rather than by pH alternation. Our results suggested that soy sauce marination can improve the tenderness of tumbled chicken breast.

  14. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.

    Science.gov (United States)

    Sulaiman, Joanita; Gan, Han Ming; Yin, Wai-Fong; Chan, Kok-Gan

    2014-01-01

    The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

  15. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

    Directory of Open Access Journals (Sweden)

    Joanita eSulaiman

    2014-10-01

    Full Text Available The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the six months of fermentation process. Whole genome shotgun (WGS method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of six months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

  16. Powertrain preheating system of tracked hybrid electric vehicle in cold weather

    International Nuclear Information System (INIS)

    Wang, Rui; Wang, Yichun; Feng, Chaoqing; Zhang, Xilong

    2015-01-01

    In order to make sure that the heavy duty tracked vehicle can work in various conditions, especially severe cold weather, preheating system of powertrain should be adopted, and a novel preheating system is presented for the tracked hybrid electric vehicle (HEV) in which heat is generated by the low-speed drive motor. The new preheating system can meet the need of cold start without adding any additional device. The characteristic of heat generation by motor is tested when the rotor of motor is rotated in very low speed. The heat loss from power cabin to external environment has been simulated, and the relevant test has been done to verify the simulation results. Combining the characteristic of heat generation and heat loss situation about preheating system, the heat transfer model of preheating system was implemented by MATLAB. The total energy required for preheating in different ambient temperature was calculated by this model. The results showed that: the minimum heating power was 70 kW and energy required was about 180 MJ when the HEV worked in −46 °C. If lithium ferrous phosphate (LFP) battery was used in power system, the minimum battery capacity is about 290 A h. - Highlights: • A novel preheating method was proposed for heavy duty tracked HEV. • Thermal energy in preheating system is produced by the PMSM in driving system. • This method can achieve preheating target by its own components without any adding. • Analyzing low temperature performance of power battery and select its capacity.

  17. Measurement of preheat in aluminium target in indirect drive using the SGIII prototype facilities

    International Nuclear Information System (INIS)

    Zhang, C; Zheng, J; Wang, Z B; Liu, H; Peng, X S; Wang, F; Ding, Y K

    2016-01-01

    The velocity interferometer system for any reflector (VISAR) is used to demonstrate preheat effect in aluminium in indirect drive. The rear surface motion prior to shock front was observed and compared with a multi-group calculation. By properly adjusting the hard x-ray portion of the radiation source, the calculated rear surface motion fits well with the experimental results, which gives us confidence to predict the preheated temperature of the sample by hard x-rays. Further, the effect of hohlraum geometry is compared and discussed experimentally. The result suggests gas-filled hohlraum or hohlraum with low Z substrates should be considered to further reduce preheating. (paper)

  18. Analysis of pre-heated fuel combustion and heat-emission dynamics in a diesel engine

    Science.gov (United States)

    Plotnikov, S. A.; Kartashevich, A. N.; Buzikov, S. V.

    2018-01-01

    The article explores the feasibility of diesel fuel pre-heating. The research goal was to obtain and analyze the performance diagrams of a diesel engine fed with pre-heated fuel. The engine was tested in two modes: at rated RPMs and at maximum torque. To process the diagrams the authors used technique developed by the Central Diesel Research Institute (CDRI). The diesel engine’s heat emission curves were obtained. The authors concluded that fuel pre-heating shortened the initial phase of the combustion process and moderated the loads, thus making it possible to boost a diesel engine’s mean effective pressure.

  19. Effect of pre-heat treatment on a Fischer-Tropsch iron catalyst

    International Nuclear Information System (INIS)

    Rao, K.R.P.M.; Huggins, F.E.; Ganguly, B.; Mahajan, V.; Huffman, G.P.; Davis, B.; O'Brien, R.J.; Xu Liguang; Rao, V.U.S.

    1994-01-01

    Moessbauer spectroscopy was used to investigate the effect of heating the Fischer-Tropsch catalyst 100 Fe/5 Cu/4.2 K/24 SiO 2 in two different atmospheres while ramping the temperature of the catalyst from room temperature to 280 C in 5.5 h prior to pretreatment of the catalyst. Preheating in H 2 /CO = 0.7 gave rise to an iron (Fe 2+ ) silicate, while preheating in helium resulted in the formation of ε'-carbide Fe 2.2 C. Iron oxides and χ-carbide Fe 5 C 2 were also formed in both preheat treatments. (orig.)

  20. Calculation and design of natural gas preheater equipments. Berechnung und Auslegung von Erdgas-Vorwaermeanlagen

    Energy Technology Data Exchange (ETDEWEB)

    Fasold, H G [Ruhrgas AG, Essen (Germany); Wahle, H N [Ruhrgas AG, Essen (Germany)

    1994-04-01

    A greatly simplified model of a regulating station - consisting of the station components ''preheater'' and ''control unit'' - is used for the calculation and design of natural gas preheating plants. It is hereby possible to calculate the Joule-Thomson effect which occurs on the expansion of natural gas in the controller, the resulting drop in temperature and the thermal output required to compensate this which is to be supplied to the gas flow by the preheating plant. The calculation method and procedure are explained using a programming flowchart. The computational model presented was converted into a personal computer program, whose functioning is elucidated using a numerical example. (orig.)

  1. SoyDB: a knowledge database of soybean transcription factors

    Directory of Open Access Journals (Sweden)

    Valliyodan Babu

    2010-01-01

    Full Text Available Abstract Background Transcription factors play the crucial rule of regulating gene expression and influence almost all biological processes. Systematically identifying and annotating transcription factors can greatly aid further understanding their functions and mechanisms. In this article, we present SoyDB, a user friendly database containing comprehensive knowledge of soybean transcription factors. Description The soybean genome was recently sequenced by the Department of Energy-Joint Genome Institute (DOE-JGI and is publicly available. Mining of this sequence identified 5,671 soybean genes as putative transcription factors. These genes were comprehensively annotated as an aid to the soybean research community. We developed SoyDB - a knowledge database for all the transcription factors in the soybean genome. The database contains protein sequences, predicted tertiary structures, putative DNA binding sites, domains, homologous templates in the Protein Data Bank (PDB, protein family classifications, multiple sequence alignments, consensus protein sequence motifs, web logo of each family, and web links to the soybean transcription factor database PlantTFDB, known EST sequences, and other general protein databases including Swiss-Prot, Gene Ontology, KEGG, EMBL, TAIR, InterPro, SMART, PROSITE, NCBI, and Pfam. The database can be accessed via an interactive and convenient web server, which supports full-text search, PSI-BLAST sequence search, database browsing by protein family, and automatic classification of a new protein sequence into one of 64 annotated transcription factor families by hidden Markov models. Conclusions A comprehensive soybean transcription factor database was constructed and made publicly accessible at http://casp.rnet.missouri.edu/soydb/.

  2. Biodegradable soy wound dressings with controlled release of antibiotics: Results from a guinea pig burn model.

    Science.gov (United States)

    Egozi, Dana; Baranes-Zeevi, Maya; Ullmann, Yehuda; Gilhar, Amos; Keren, Aviad; Matanes, Elias; Berdicevsky, Israela; Krivoy, Norberto; Zilberman, Meital

    2015-11-01

    There is growing interest in the development of biodegradable materials from renewable biopolymers, such as soy protein, for biomedical applications. Soy protein is a major fraction of natural soybean and has the advantages of being economically competitive, biodegradable and biocompatible. It presents good water resistance as well as storage stability. In the current study, homogenous antibiotic-loaded soy protein films were cast from aqueous solutions. The antibiotic drug gentamicin was incorporated into the films in order to inhibit bacterial growth, and thus prevent or combat infection, upon its controlled release to the surrounding tissue. The current in vivo study of the dressing material in contaminated deep second-degree burn wounds in guinea pigs (n=20) demonstrated its ability to accelerate epithelialization with 71% epithelial coverage compared to an unloaded format of the soy material (62%) and a significant improved epithelial coverage as compared to the conventional dressing material (55%). Our new platform of antibiotic-eluting wound dressings is advantageous over currently used popular dressing materials that provide controlled release of silver ions, due to its gentamicin release profile, which is safer. Another advantage of our novel concept is that it is based on a biodegradable natural polymer and therefore does not require bandage changes and offers a potentially valuable and economic approach for treating burn-related infections. Copyright © 2015 Elsevier Ltd and ISBI. All rights reserved.

  3. Effects of soy protein containing isoflavones on women's lipid profile: a meta-analysis Efeitos do consumo de proteína de soja contendo isoflavonas sobre a concentração de lipídeos séricos em mulheres: metanálise

    Directory of Open Access Journals (Sweden)

    Clarice Cardozo da Costa Prediger

    2011-02-01

    Full Text Available This study evaluated the effects of soy protein containing isoflavones on the lipid profile of women. A meta-analysis including 13 eligible randomized controlled trials was carried out. The literature was systematically searched for randomized controlled trials on the effects of soy protein containing isoflavones on the serum lipids of adult women. The main searched databases were PubMed, Cochrane Library, MedLine, Lilacs and Web of Science. Randomized controlled trials were included if they met the following criteria: published from 1966 to 2005, the study population consisted of women only, had either a crossover or a parallel design and the amounts of soy protein and isoflavones consumed were provided. Weighted mean effect sizes were calculated for net changes in serum lipid concentrations using fixed-effects and random-effects models. Prespecified subgroup analyses were performed to explore the influence of covariates on net lipid change. Soy protein with isoflavones was associated with a significant decrease in total serum cholesterol (by 5.34mg/dL, or 2.4%, p=0.03. No significant associations were detected for low density lipoprotein-cholesterol, triacylglycerols and high density lipoprotein-cholesterol. Amounts of soy protein greater than 40g decreased total cholesterol by 6.56mg/dL (95% CI: -12.35 to -0.39, p=0.04. Soy protein supplementation had small statistically significant effects on the total serum cholesterol of women, but they were clinically insignificant. Furthermore, there were no statistically significant effects on serum low density lipoprotein-cholesterol, high density lipoprotein-cholesterol or triglycerides.Avaliar o efeito da proteína de soja isolada contendo isoflavonas sobre os níveis de lipídeos séricos em mulheres adultas através de uma metanálise. Realizou-se uma busca sistemática de artigos nos bancos de dados Cochrane Library, MedLine e Web of Science databases. Foram selecionados somente ensaios cl

  4. Development and application of a selective detection method for genetically modified soy and soy-derived products.

    Science.gov (United States)

    Hoef, A M; Kok, E J; Bouw, E; Kuiper, H A; Keijer, J

    1998-10-01

    A method has been developed to distinguish between traditional soy beans and transgenic Roundup Ready soy beans, i.e. the glyphosate ('Roundup') resistant soy bean variety developed by Monsanto Company. Glyphosate resistance results from the incorporation of an Agrobacterium-derived 5-enol-pyruvyl-shikimate-3-phosphatesynthase (EPSPS) gene. The detection method developed is based on a nested Polymerase Chain Reaction (PCR) procedure. Ten femtograms of soy bean DNA can be detected, while, starting from whole soy beans, Roundup Ready DNA can be detected at a level of 1 Roundup Ready soy bean in 5000 non-GM soy beans (0.02% Roundup Ready soy bean). The method has been applied to samples of soy bean, soy-meal pellets and soy bean flour, as well as a number of processed complex products such as infant formula based on soy, tofu, tempeh, soy-based desserts, bakery products and complex meat and meat-replacing products. The results obtained are discussed with respect to practical application of the detection method developed.

  5. arXiv Gravitational wave production from preheating -- parameter dependence

    CERN Document Server

    Figueroa, Daniel G.

    2017-10-31

    Parametric resonance is among the most efficient phenomena generating gravitational waves (GWs) in the early Universe. The dynamics of parametric resonance, and hence of the GWs, depend exclusively on the resonance parameter q. The latter is determined by the properties of each scenario: the initial amplitude and potential curvature of the oscillating field, and its coupling to other species. Previous works have only studied the GW production for fixed value(s) of q. We present an analytical derivation of the GW amplitude dependence on q, valid for any scenario, which we confront against numerical results. By running lattice simulations in an expanding grid, we study for a wide range of q values, the production of GWs in post-inflationary preheating scenarios driven by parametric resonance. We present simple fits for the final amplitude and position of the local maxima in the GW spectrum. Our parametrization allows to predict the location and amplitude of the GW background today, for an arbitrary q. The GW si...

  6. Are Soy Products Effective in DMD?

    Science.gov (United States)

    Marston, Gemma; Winder, Steve J

    2018-03-27

    In addition to their nutritional value, processed soy bean extracts contain several activities with potential therapeutic benefits. These include anti-oxidants, and tyrosine kinase and protease inhibitory activity. There are also anecdotal reports of health benefits of soy products in alleviating DMD symptoms. Mdx mice were fed a control soy-free diet or the same diet containing either a proprietary soy preparation (Haelan 951), purified soy isoflavones, purified Bowman-Birk protease inhibitor or a combination of isoflavones and Bowman-Birk inhibitor. Mice were tested for their wire hanging ability at the start of the diet regimen and every 4 weeks until week 12 of treatment. The diet containing Bowman-Birk inhibitor was the only one to show a significant and sustained improvement over the 12 weeks of the study. All other dietary additions; Haelan 951, isoflavones and isoflavones with Bowman-Birk inhibitor, were not significantly different from each other or from control. The effectiveness of Bowman-Birk inhibitor in mdx mice clearly warrants further study.

  7. A study of the ionizing radiation effect on some chemical changes in irradiated soy-bean flour, and its biological value assessment

    International Nuclear Information System (INIS)

    Tencheva, S.; Katsareva, Ts.

    1985-01-01

    The results of the assessment of a number of chemical indicators are presented, namely: formation of free radicals in defatted soy-bean flour irradiated with 10 kGy using EPR-spectrometry, alteration in the residual lipid fraction, estimated by the UV spectrometry and TB test. Assessment of the biological value of protein is done on the basis of the protein efficiency coefficient (PEC). For the purpose two kinds of synthetic diets, including 10% soy-bean protein, are employed. Growing rats of the Wistar line (body weight 55 g) are used in the experiment. The amino acid profile of irradiated and non-irradiated soy-bean flour is also outlined. The obtained results indicate that the amount of free radicals, found in soy-bean flour irradiated with dose 10 kGy,is approximately 11 times larger than in flour irradiated with 5 kGy. Changes in the UV spectrum of the lipid fraction are likewise disclosed

  8. Experimental Investigation of Flow Resistance in a Coal Mine Ventilation Air Methane Preheated Catalytic Oxidation Reactor

    Directory of Open Access Journals (Sweden)

    Bin Zheng

    2015-01-01

    Full Text Available This paper reports the results of experimental investigation of flow resistance in a coal mine ventilation air methane preheated catalytic oxidation reactor. The experimental system was installed at the Energy Research Institute of Shandong University of Technology. The system has been used to investigate the effects of flow rate (200 Nm3/h to 1000 Nm3/h and catalytic oxidation bed average temperature (20°C to 560°C within the preheated catalytic oxidation reactor. The pressure drop and resistance proportion of catalytic oxidation bed, the heat exchanger preheating section, and the heat exchanger flue gas section were measured. In addition, based on a large number of experimental data, the empirical equations of flow resistance are obtained by the least square method. It can also be used in deriving much needed data for preheated catalytic oxidation designs when employed in industry.

  9. Preheat-induced signal enhancement in the infrared stimulated luminescence of young and bleached sediment samples

    International Nuclear Information System (INIS)

    Richardson, C.A.

    2000-01-01

    Natural and laboratory bleached surface and young samples of potassium feldspar sand separates and polymineral silt had their infrared stimulated luminescence (IRSL) signal measured before and after preheating at 220 deg. C for 10 min or 160 deg. C for 16 h. For both preheats, the laboratory bleached sand samples underwent a signal enhancement which was stable with laboratory storage. The youngest samples also showed natural signal enhancement. The silt sample showed no recuperation of bleached signal on preheating, but some in the natural signal. A range of filtered bleaches was applied to one surface sand sample. Signal levels before and after preheating were reduced by filtering out the UV from the bleaching spectrum. The unfiltered bleach, however, most closely reproduced the behaviour of the natural sample

  10. Possibility of breast cancer prevention: use of soy isoflavones and fermented soy beverage produced using probiotics.

    Science.gov (United States)

    Takagi, Akimitsu; Kano, Mitsuyoshi; Kaga, Chiaki

    2015-05-13

    The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd), and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in Western countries. In Japan, while tofu and soy milk have long been habitually consumed, the development of novel, palatable food products has not been easy. The unpleasant odor of soy milk and the absorption efficiency for isoflavones can be improved using a recently developed fermented soy milk beverage. Cancer has been the leading cause of death, and breast cancer is the most common malignancy among women. The most common type of breast cancer is estrogen-dependent, and the anti-estrogenic effects of isoflavones are known. The present review focuses on the characteristics of soy milk fermented using probiotics, an epidemiological study examining the incidence of breast cancer and soy isoflavone consumption, and a non-clinical study examining breast cancer prevention using fermented soy milk beverage.

  11. Possibility of Breast Cancer Prevention: Use of Soy Isoflavones and Fermented Soy Beverage Produced Using Probiotics

    Directory of Open Access Journals (Sweden)

    Akimitsu Takagi

    2015-05-01

    Full Text Available The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd, and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in Western countries. In Japan, while tofu and soy milk have long been habitually consumed, the development of novel, palatable food products has not been easy. The unpleasant odor of soy milk and the absorption efficiency for isoflavones can be improved using a recently developed fermented soy milk beverage. Cancer has been the leading cause of death, and breast cancer is the most common malignancy among women. The most common type of breast cancer is estrogen-dependent, and the anti-estrogenic effects of isoflavones are known. The present review focuses on the characteristics of soy milk fermented using probiotics, an epidemiological study examining the incidence of breast cancer and soy isoflavone consumption, and a non-clinical study examining breast cancer prevention using fermented soy milk beverage.

  12. Waste heat recovery at the glass industry with the intervention of batch and cullet preheating

    OpenAIRE

    Dolianitis Ioannis; Giannakopoulos Dionysios; Hatzilau Christina-Stavrula; Karellas Sotirios; Kakaras Emmanuil; Nikolova Evelina; Skarpetis Georgios; Christodoulou Nikolaos; Giannoulas Nikolaos; Zitounis Theodoros

    2016-01-01

    A promising option to reduce the specific energy consumption and CO2 emissions at a conventional natural gas fired container glass furnace deals with the advanced utilization of the exhaust gases downstream the air regenerators by means of batch and cullet preheating. A 3-dimensional computational model that simulates this process using mass and heat transfer equations inside a preheater has been developed. A case study for an efficient small-sized containe...

  13. Soy-based fillers for thermoset composites

    Science.gov (United States)

    Watt, Paula

    Considerable work has been done with bio-based fillers in thermoplastics. Wood dust has been used for decades in wood plastic composites in conjunction with recycled high HDPE and PET. In recent years rapidly renewable fillers derived from dried distillery grains and from wood have been introduced commercially for thermoset polymers. These fillers provide bio-content and weight reduction to thermoset molding compounds but issues with moisture absorption and polymerization inhibition have limited their commercial acceptance. The intent of this research was to develop a bio-based filler suitable for thermoset composites. This filler would provide a low density alternative to mined mineral filler, such as CaCO3 or clay. Composites made with these fillers would be lighter in weight, which is desirable for many markets, particularly transportation. Cost parity to the mineral fillers, on a volume basis, was desirable and the use of green chemistry principles was a key objective of the project. This work provides a basis from which further development of modified soy flours as fillers for thermoset composites will continue. Biomass has been evaluated as fillers for thermoset composites since the early 1980s but failed to gain commercial acceptance due to excessive water absorption and inhibition issues with free radical curing. Biomass, with a large percentage of carbohydrates, are very hydrophilic due to their abundance of hydroxyl groups, while biomass, high in lignin, resulted in inhibition of the free radical cure of the unsaturated styrenated polyester matrix systems. Generally protein use as a filler is not desirable due to its food value. Torrefaction has proved to be a good, cost effective, process to reduce hydrophilicity of high cellulose feedstock. Surprising, however, some levels of torrefaction were found to induce the inhibition effect of the filler. Scientific inquiry into this problem proved that aromatics form during the torrefaction process and can

  14. Microwave pre-heating of natural rubber using a rectangular wave guide (MODE: TE10

    Directory of Open Access Journals (Sweden)

    Doo-ngam, N.

    2007-11-01

    Full Text Available This paper presents an application of microwave radiation for pre-heating of natural rubbercompounding with various sulphur contents. The natural rubber-compounding was pre-heated by microwave radiation using a rectangular wave guide system (MODE: TE10 operating at frequency of 2.45 GHz in which the power can vary from 0 to 1500 W. In the present work, the influence of power input, sample thickness, and sulphur content were examined after applying microwave radiation to the rubber samples. Results are discussed regarding the thermal properties, 3-D network, dielectric properties and chemical structures. From the result, firstly, it was found that microwave radiation can be applied to pre-heating natural rubber-compounding before the vulcanization process. Secondly, microwave radiation was very useful for pre-heating natural rubber-compounding that has a thickness greater than 5mm. Thirdly, crosslinking in natural rubber-compounding may occurs after pre-heating by microwave radiation though Fourier Transform Infrared Spectroscopy(FTIR. Finally, there a little effect of sulphur content on temperature profiles after applying microwave radiation to the natural rubber-compounding. Moreover, natural rubber-compounding without carbon black showed a lower heat absorption compared with natural rubbercompounding filled carbon black. This is due to the difference in dielectric loss factor. This preliminary result will be useful information in terms of microwave radiation for pre-heating natural rubber-compounding and rubber processing in industry.

  15. Optimal Substrate Preheating Model for Thermal Spray Deposition of Thermosets onto Polymer Matrix Composites

    Science.gov (United States)

    Ivosevic, M.; Knight, R.; Kalidindi, S. R.; Palmese, G. R.; Tsurikov, A.; Sutter, J. K.

    2003-01-01

    High velocity oxy-fuel (HVOF) sprayed, functionally graded polyimide/WC-Co composite coatings on polymer matrix composites (PMC's) are being investigated for applications in turbine engine technologies. This requires that the polyimide, used as the matrix material, be fully crosslinked during deposition in order to maximize its engineering properties. The rapid heating and cooling nature of the HVOF spray process and the high heat flux through the coating into the substrate typically do not allow sufficient time at temperature for curing of the thermoset. It was hypothesized that external substrate preheating might enhance the deposition behavior and curing reaction during the thermal spraying of polyimide thermosets. A simple analytical process model for the deposition of thermosetting polyimide onto polymer matrix composites by HVOF thermal spray technology has been developed. The model incorporates various heat transfer mechanisms and enables surface temperature profiles of the coating to be simulated, primarily as a function of substrate preheating temperature. Four cases were modeled: (i) no substrate preheating; (ii) substrates electrically preheated from the rear; (iii) substrates preheated by hot air from the front face; and (iv) substrates electrically preheated from the rear and by hot air from the front.

  16. Effects of Germination and Fermentation on the Functionality of Whole Soy Flour

    Directory of Open Access Journals (Sweden)

    Livia Patrascu

    2016-11-01

    Full Text Available Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC and fermentation on the fundamental rheological properties of the soy flour based suspensions and sourdoughs, and to assess the bread making potential of the whole soy flours by considering the thermo-mechanical functionality of soy in admixture with white wheat flour. Soy flour based sourdough were prepared using three different starter cultures, consisting of mixtures of lactic acid bacteria like Lactobacillus plantarum, Lb. brevis, Lb. rhamnosus, Lb. casei, Lb. acidophilus, Bifidobacterium BB12®, and Streptococcus thermophilus and/or yeast Kluyveromyces marxianus subsp. Marxianus. The rheological behaviour of the suspensions and sourdoughs was influenced by the soy germination and fermentation processes. The stress sweep tests indicated significant narrowing of the linear viscoelastic regions, as well as the decrease of the stress values required for the beginning of flow. The temperature ramp test showed more intense swelling in case of the germinated and fermented samples. Both native and germinated soy flours were used to replace 15% of the wheat flour, and the Mixolab test indicated that the germination process caused the decrease of protein weakening and dough stability. The sourdoughs addition to the wheat flour resulted in significant changes of the thermo-mechanical properties of the dough. Properties related to stability of starch gel during heating, starch gelatinization and retrogradation depended on the type of starter culture used for fermentation.

  17. Inflammatory markers in a 2-year soy intervention among premenopausal women

    Directory of Open Access Journals (Sweden)

    Franke Adrian A

    2009-04-01

    Full Text Available Abstract Background Epidemiologic evidence supports a role of soy foods in breast cancer etiology. Because chronic inflammation appears to be a critical component in carcinogenesis, we examined the potential anti-inflammatory effects of soy foods. Methods The original 2-year dietary intervention randomized 220 premenopausal women of whom 183 women (90 in the intervention group and 93 in the control group were included in the current investigation; 40% were of Asian ancestry. The intervention group consumed two daily soy servings containing 50 mg of isoflavones (aglycone equivalents, whereas the controls maintained their regular diet. Five serum samples obtained at month 0, 3, 6, 12, and 24 were analyzed for interleukin (IL-6, C-reactive protein (CRP, leptin, and adiponectin by ELISA. For statistical analysis, mixed models were applied to incorporate the repeated measurements. Results: The levels of all analytes were lower in Asian than Caucasian women. Overweight women had significantly higher levels of CRP, IL-6, and leptin and lower levels of adiponectin than normal weight women. We did not observe a significant effect of soy foods on the four markers, but leptin increased in the control and not in the intervention group (p = 0.20 for group-time effect; this difference was significant for Asian (p = 0.01 and obese women (p = 0.005. Conclusion During this 2-year intervention, soy foods did not modify serum levels of CRP, IL-6, leptin, and adiponectin in premenopausal women although leptin levels remained stable among women in the intervention group who were obese or of Asian ancestry. Further studies with diverse markers of inflammation are necessary to clarify the specific effect of soy on immune responses.

  18. Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.

    Science.gov (United States)

    Xu, Ning; Liu, Yaqi; Hu, Yong; Zhou, Mengzhou; Wang, Chao; Li, Dongsheng

    2016-08-01

    The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of commercially important fermented goods, including soy sauce and miso. We induced autolysis of the mycelia of A. oryzae over 1 to 10 d, and found that the maximum dissolved amounts of total protein and nucleic acid ratio accounted for 28.63% and 88.93%, respectively. The organic acid content, such as citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid, initially increased and then decreased as autolysis progressed, corresponding to changes in pH levels. The main characteristic flavor compounds in soy sauce, namely, ethanol, 2-phenylethanol, and 2-methoxy-4-vinylphenol, were all detected in the autolysate. Subsequently, we tested the effect of adding mycelia of A. oryzae during the fermentation process of soy sauce for 60 d, and found that addition of 1.2‰ A. oryzae mycelia provided the richest flavor. Overall, our findings suggest that compounds found in the autolysate of A. oryzae may promote the flavor compounds of soy sauce, such as alcohols, aldehydes, phenols, and esters. © 2016 Institute of Food Technologists®

  19. 3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market.

    Science.gov (United States)

    Christova-Bagdassarian, Valentina; Tishkova, Julieta A; Vrabcheva, Terry M

    2013-01-01

    The 3-monochloro-1,2-propandiol (3-MCPD) levels in soy sauces which contained hydrolysed vegetable protein were evaluated for the Bulgarian market. For analysis of 3-MCPD, a gas chromatography-mass spectrometry (GC-MS) method was applied with a linear range of 0.03-2.00 μg mL⁻¹ and a limit of detection (LOD) of 2.3 μg kg⁻¹ and a limit of quantification (LOQ) of 3.4 μg kg⁻¹. At these levels, the standard deviation was 5.1%, with recoveries between 81% and 102%. The method was applied to the analysis of 21 samples of soy sauce from the Bulgarian market. Results ranged from 3.7 to 185.6 μg kg⁻¹. Soy sauces produced from hydrolysed soy protein contained higher levels of 3-MCPD than naturally fermented sauces. In 38.4% of samples of Bulgarian origin, the 3-MCPD content was above the EU limit of 20 μg kg⁻¹. In all analysed samples, 33.3% had a 3-MCPD content above the EU limit.

  20. Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix.

    Science.gov (United States)

    Chen, Mo; Mustapha, Azlin

    2012-05-01

    Soy oligosaccharides, mainly α-galactosides, are prevalently present in soy protein products, and can result in unfavorable digestive effects when consumed. The aim of this research was to investigate the efficiency of α-galactoside reduction by probiotic bacterial hydrolysis and if such bacteria could be maintained in a high number in a soy protein product in a microencapsulated and freeze-dried form. The probiotic bacterium, Lactobacillus acidophilus LA-2, when induced by raffinose, exhibited a high level of α-galactosidase activity at 5.0 U/mg. To preserve probiotics with high viability, cells were microencapsulated and freeze-dried. Optimization of microencapsulation presented that a combination of κ-carrageenan and inulin at a proportion of 1.9:0.1 (w:w) as capsule wall materials, significantly retained the viability of the probiotics through freeze-drying (P ≤ 0.05). Scanning electron microscopic images confirmed that the morphology of the microcapsules was well preserved after freeze-drying. Upon incorporation into soy protein bars, the freeze-dried microcapsules of L. acidophilus LA-2 remained in high numbers throughout 14 weeks of storage at 4 °C. Results of this work with the support of other studies on microencapsulation benefits indicate a promising use of freeze-dried α-galactosidase positive microencapsulated probiotics in a soy food. Copyright © 2011 Elsevier Ltd. All rights reserved.

  1. Study of mechanical and thermal properties of soy flour elastomers

    Science.gov (United States)

    Allen, Kendra Alicia

    Bio-based plastics are becoming viable alternatives to petroleum-based plastics because they decrease dependence on petroleum derivatives and are more environmentally friendly. Raw materials such as soy flour are widely available, low cost, lightweight, stiffness and have high strength characteristics, but weak interfacial adhesion between the soy flour and the polymer poses a challenge. In this study, soy flour was utilized as a filler in thermoplastic elastomer composites. A surface modification called acetylation was investigated at soy flour concentrations of 10 wt%, 15 wt% and 20 wt%. The mechanical properties of the composites were then compared to that of elastomers without a filler. Chemical characterization of the acetylated soy flour was attempted in order to understand what occurs during the reaction and after completion. In the range of tests, soy flour loadings were observed to be inversely proportional to tensile strength for both the untreated and treated soy flour. However, the acetylated soy flour at 10 wt% concentration performed comparable to that of the neat rubber and resulted in an increase in tensile strength. Unexpectedly, the acetylation reaction increased elongation, which reduced stress within the composite and is believed to increase the adhesion of the soy flour to that of the elastomer. In the nuclear magnetic resonance (SS-NMR), the intensity for the treated soy flour was larger than that of the untreated soy flour for the acetyl groups that were attached to the soy flour, particularly, the carbonyl function group next to the deprotonated oxygen and the methyl group next to the carbonyl. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) indicated that the acetylated soy flour is slightly more thermally stable than the untreated soy flour. The treated soy flour also increased the decomposition temperature of the composite.

  2. Isoflavone pharmacokinetics and metabolism after consumption of a standardized soy and soy-almond bread in men with asymptomatic prostate cancer.

    Science.gov (United States)

    Ahn-Jarvis, Jennifer H; Clinton, Steven K; Grainger, Elizabeth M; Riedl, Kenneth M; Schwartz, Steven J; Lee, Mei-Ling T; Cruz-Cano, Raul; Young, Gregory S; Lesinski, Gregory B; Vodovotz, Yael

    2015-11-01

    Epidemiologic associations suggest that populations consuming substantial amounts of dietary soy exhibit a lower risk of prostate cancer. A 20-week randomized, phase II, crossover trial was conducted in 32 men with asymptomatic prostate cancer. The crossover involved 8 weeks each of soy bread (SB) and soy-almond bread (SAB). The primary objective was to investigate isoflavone bioavailability and metabolite profile. Secondary objectives include safety, compliance, and assessment of biomarkers linked to prostate carcinogenesis. Two distinct SBs were formulated to deliver approximately 60 mg aglycone equivalents of isoflavones per day. The isoflavones were present as aglycones (∼78% as aglycones) in the SAB whereas in the standard SB predominantly as glucosides (18% total isoflavones as aglycones). Compliance to SB (97% ± 4%) and SAB (92% ± 18%) was excellent; toxicity was rare and limited to grade 1 gastrointestinal complaints. Pharmacokinetic studies between SB and SAB showed modest differences. Peak serum concentration time (Tmax) was significantly faster with SAB meal compared with SB in some isoflavonoids, and AUC0 to 24 h of dihydrodaidzein and O-desmethylangolensin was significantly greater after an SB meal. An exploratory cluster analysis was used to identify four isoflavone-metabolizing phenotypes. Insulin-like growth factor-binding protein increased significantly by 41% (P = 0.024) with soy intervention. Findings from this study provide the necessary framework to study isoflavone-metabolizing phenotypes as a strategy for identification of individuals that might benefit or show resistance to cancer preventive strategies using dietary soy. A standardized SB used for future large-scale randomized clinical trials to affect human prostate carcinogenesis is feasible. ©2015 American Association for Cancer Research.

  3. Chemical Composition of Defatted Cottonseed and Soy Meal Products

    Science.gov (United States)

    He, Zhongqi; Zhang, Hailin; Olk, Dan C.

    2015-01-01

    Chemical composition is critical information for product quality and exploration of new use. Hence defatted cottonseed meals from both glanded (with gossypol) and glandless (without gossypol) cotton seeds were separated into water soluble and insoluble fractions, or water soluble, alkali soluble as well as total protein isolates. The contents of gossypol, total protein and amino acids, fiber and carbohydrates, and selected macro and trace elements in these products were determined and compared with each other and with those of soy meal products. Data reported in this work improved our understanding on the chemical composition of different cottonseed meal products that is helpful for more economical utilization of these products. These data would also provide a basic reference for product standards and quality control when the production of the cottonseed meal products comes to pilot and industrial scales. PMID:26079931

  4. Soy Expansion and Socioeconomic Development in Municipalities of Brazil

    Directory of Open Access Journals (Sweden)

    Luiz Antonio Martinelli

    2017-09-01

    Full Text Available Soy occupies the largest area of agricultural land in Brazil, spreading from southern states to the Amazon region. Soy is also the most important agricultural commodity among Brazilian exports affecting food security and land use nationally and internationally. Here we pose the question of whether soy expansion affects only economic growth or whether it also boosts socioeconomic development, fostering education and health improvements in Brazilian municipalities where it is planted. To achieve this objective, we divided more than 5000 municipalities into two groups: those with >300 ha of soy (soy municipalities and those with <300 ha of soy (non-soy municipalities. We compared the Human Development Index (HDI and the Gini coefficient for income for these two groups of municipalities in 1991, 2000, and 2010. We made such comparison at the municipality level for the whole country, but we also grouped the municipalities by major geographical regions and states. We found that the HDI was higher in soy municipalities, especially in the agricultural frontier. That effect was not so clear in more consolidated agricultural regions of the country. Soy municipalities also had a higher Gini coefficient for income than non-soy municipalities. We concluded that soy could be considered a precursor of socioeconomic development under certain conditions; however, it also tends to be associated with an increase in income inequality, especially in the agricultural frontier.

  5. Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented healthy soup.

    Science.gov (United States)

    Mohajan, Suman; Orchy, Tania N; Farzana, Tasnim

    2018-05-01

    The research study was conducted to evaluate the effect of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented soup which could be used as a protein-supplemented ready-to-eat food. In this study, corn flour was supplemented with soy flour at different levels such as 20% (T4), 15% (T3), 10% (T2), and 5% (T1), and without soy flour was kept as control (T0). Fixed amount of mushroom and moringa leaf powder was added in all soup powders. Soup powders were analyzed for functional, nutritional, and sensory parameters. Bulk density (0.82-0.74 g/ml), dispersibility (82.1%-75.9%), pH (6.17-6.13), swelling capacity (3.98-3.65 ml/g), and viscosity were decreased, while water absorption capacity (70%-94%) was increased with increasing of soy flour percentages. Protein content of all the treatment groups increased from 10.66% to 19.97% along with a significant increased in fat (1.43%-6.97%), fiber (1.10%-2.30%), ash (15.77%-16.40%), and energy value (328.38-353.21 kcal/100 g) while decreased in moisture and carbohydrate content. On sensory evaluation, soup powders with 10% (T2) level of soy flour incorporation had highest scores for all the sensory attributes evaluated. Based on these results, it can be concluded that soy flour has effect on functional, nutritional, and sensory properties of soup powders and 10% supplementation of soy flour is suitable for ready-to-eat soup formulation. Besides these, use of mushroom and moringa leaf may also increase its nutritional value. Soup developed in this way may be sufficient to meet day-to-day nutritional requirements as a supplement.

  6. Corrosion on air preheaters and economisers; Korrosion hos luftfoervaermare och ekonomisrar

    Energy Technology Data Exchange (ETDEWEB)

    Nordling, Magnus

    2012-05-15

    Combustion plants in Sweden are exposed to considerable stress regarding low temperature corrosion, and failures due to low temperature corrosion occur regularly. Particularly common is corrosion problems connected to air preheaters and economisers. The number of combustion plants having air preheaters and economisers is however large, and the result of a collection of experiences regarding corrosion on air preheaters and economisers therefore has the potential to give a broad knowledge base. The summary of collection of experiences that has been done here, complemented with a literature survey, is expected to give plant owners and plant constructors a valuable tool to prevent corrosion on the flue gas side of air preheaters and economisers. The choice of plants for the inquiry was made using a list from the Swedish Naturvaardsverket (Environmental Protection Agency) indicating the emissions of NO{sub x}gases from Swedish combustion plants. From that list mainly the plants with the largest emissions were chosen, resulting in a number of 30 plants. Depending on that most of the plants have several boilers, and that the connected tubes often have several economisers and air preheaters, the number of economisers and air preheaters in this experience collection is at least 85. The study was however not limited to economisers and air preheaters, but also experiences connected to corrosion of other units were collected when mentioned, and the most interesting information here is also included in the report. Also a number of the plants were visited to improve the basis of the report, e.g. by photographing the most interesting parts. As the insight of the extension of the problem increased, renewed interview rounds were made, and the last one was made in August 2011.

  7. Trace element analysis of soy sauce

    International Nuclear Information System (INIS)

    Tomita, Michio; Haruyama, Yoichi; Saito, Manabu

    1994-01-01

    Trace elements in soy sauce have been measured by means of in-air PIXE. Six kinds of trace elements were detected, such as Mu, Fe, Ni, Zn, Cu and Br. Concentrations of Mn, Fe, Zn and Br which were observed in all samples, have been determined. Each analyzed sample contained considerable amount of bromine about 160 ppm. (author)

  8. Identification and quantitation of new glutamic acid derivatives in soy sauce by UPLC/MS/MS.

    Science.gov (United States)

    Frerot, Eric; Chen, Ting

    2013-10-01

    Glutamic acid is an abundant amino acid that lends a characteristic umami taste to foods. In fermented foods, glutamic acid can be found as a free amino acid formed by proteolysis or as a non-proteolytic derivative formed by microorganisms. The aim of the present study was to identify different structures of glutamic acid derivatives in a typical fermented protein-based food product, soy sauce. An acidic fraction was prepared with anion-exchange solid-phase extraction (SPE) and analyzed by UPLC/MS/MS and UPLC/TOF-MS. α-Glutamyl, γ-glutamyl, and pyroglutamyl dipeptides, as well as lactoyl amino acids, were identified in the acidic fraction of soy sauce. They were chemically synthesized for confirmation of their occurrence and quantified in the selected reaction monitoring (SRM) mode. Pyroglutamyl dipeptides accounted for 770 mg/kg of soy sauce, followed by lactoyl amino acids (135 mg/kg) and γ-glutamyl dipeptides (70 mg/kg). In addition, N-succinoylglutamic acid was identified for the first time in food as a minor compound in soy sauce (5 mg/kg). Copyright © 2013 Verlag Helvetica Chimica Acta AG, Zürich.

  9. Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature

    Directory of Open Access Journals (Sweden)

    Mark Messina

    2016-11-01

    Full Text Available Soyfoods have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment. There is evidence, for example, that they reduce risk of coronary heart disease and breast and prostate cancer. In addition, soy alleviates hot flashes and may favorably affect renal function, alleviate depressive symptoms and improve skin health. Much of the focus on soyfoods is because they are uniquely-rich sources of isoflavones. Isoflavones are classified as both phytoestrogens and selective estrogen receptor modulators. Despite the many proposed benefits, the presence of isoflavones has led to concerns that soy may exert untoward effects in some individuals. However, these concerns are based primarily on animal studies, whereas the human research supports the safety and benefits of soyfoods. In support of safety is the recent conclusion of the European Food Safety Authority that isoflavones do not adversely affect the breast, thyroid or uterus of postmenopausal women. This review covers each of the major research areas involving soy focusing primarily on the clinical and epidemiologic research. Background information on Asian soy intake, isoflavones, and nutrient content is also provided.

  10. Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature.

    Science.gov (United States)

    Messina, Mark

    2016-11-24

    Soyfoods have long been recognized as sources of high-quality protein and healthful fat, but over the past 25 years these foods have been rigorously investigated for their role in chronic disease prevention and treatment. There is evidence, for example, that they reduce risk of coronary heart disease and breast and prostate cancer. In addition, soy alleviates hot flashes and may favorably affect renal function, alleviate depressive symptoms and improve skin health. Much of the focus on soyfoods is because they are uniquely-rich sources of isoflavones. Isoflavones are classified as both phytoestrogens and selective estrogen receptor modulators. Despite the many proposed benefits, the presence of isoflavones has led to concerns that soy may exert untoward effects in some individuals. However, these concerns are based primarily on animal studies, whereas the human research supports the safety and benefits of soyfoods. In support of safety is the recent conclusion of the European Food Safety Authority that isoflavones do not adversely affect the breast, thyroid or uterus of postmenopausal women. This review covers each of the major research areas involving soy focusing primarily on the clinical and epidemiologic research. Background information on Asian soy intake, isoflavones, and nutrient content is also provided.

  11. Flexural Strength of Preheated Resin Composites and Bonding Properties to Glass-Ceramic and Dentin

    Directory of Open Access Journals (Sweden)

    Matthias Richard Kramer

    2016-01-01

    Full Text Available To test the impact of preheating (25, 37, 54, or 68 °C of TetricEvoCeram (TEC, FiltekSupremeXT (FSXT, and Venus (V on flexural strength (FS, shear bond strength (SBS and interfacial tension (IFT. FS was tested with TEC and FSXT. For SBS, glass-ceramic and human dentin substrate were fabricated and luted with the preheated resin composite (RC. SBSs of 1500 thermal cycled specimens were measured. For IFT, glass slides covered with the non-polymerized RC were prepared and contact angles were measured. Data were analyzed using 2/1-way ANOVA with Scheffé-test, and t-test (p < 0.05. Preheated TEC (37–68 °C showed higher FS compared to the control-group (25 °C (p < 0.001. FSXT presented higher FS than TEC (p < 0.001. For SBS to dentin higher values for FSXT than TEC were found. The preheating temperature showed no impact on SBS to dentin. SBS to glass-ceramic revealed a positive influence of temperature for TEC 25–68 °C (p = 0.015. TEC showed higher values than V and FSXT (p < 0.001. IFT values increased with the preheating temperature. A significant difference could be observed in every RC group between 25 and 68 °C (p < 0.001.

  12. Effect of pre-heating on the viscosity and microhardness of a resin composite.

    LENUS (Irish Health Repository)

    Lucey, S

    2010-04-01

    The effect of pre-heating resin composite on pre-cured viscosity and post-cured surface hardness was evaluated. Groups of uncured specimens were heated to 60 degrees C and compared with control groups (24 degrees C) with respect to viscosity and surface hardness. Mean (SD) viscosities of the pre-heated specimens (n = 15) were in the range of 285 (13)-377 (11) (Pa) compared with 642 (35)-800 (23) (Pa) at ambient temperature. There was a statistically significant difference between the two groups (P < 0.001). Mean (SD) Vickers microhardness (VHN) of the pre-heated group (n = 15) was 68.6 (2.3) for the top surface and 68.7 (1.8) for the bottom surface measured at 24 h post curing (specimen thickness = 1.5 mm). The corresponding values for the room temperature group were 60.6 (1.4) and 59.0 (3.5). There was a statistically significant difference between corresponding measurements taken at the top and bottom for the pre-heated and room temperature groups (P < 0.001). There was no significant difference between top and bottom measurements within each group. Pre-heating resin composite reduces its pre-cured viscosity and enhances its subsequent surface hardness. These effects may translate as easier placement together with an increased degree of polymerization and depth-of-cure.

  13. Efficiency of the pre-heater against flow rate on primary the beta test loop

    International Nuclear Information System (INIS)

    Edy Sumarno; Kiswanta; Bambang Heru; Ainur R; Joko P

    2013-01-01

    Calculation of efficiency of the pre-heater has been carried out against the flow rate on primary the BETA Test Loop. BETA test loop (UUB) is a facilities of experiments to study the thermal hydraulic phenomenon, especially for thermal hydraulic post-LOCA (Lost of Coolant Accident). Sequences removal on the BETA Test Loop contained a pre-heater that serves as a getter heat from the primary side to the secondary side, determination of efficiency is to compare the incoming heat energy with the energy taken out by a secondary fluid. Characterization is intended to determine the performance of a pre-heater, then used as tool for analysis, and as a reference design experiments. Calculation of efficiency methods performed by operating the pre-heater with fluid flow rate variation on the primary side. Calculation of efficiency on the results obtained that the efficiency change with every change of flow rate, the flow rate is 71.26% on 163.50 ml/s and 60.65% on 850.90 ml/s. Efficiency value can be even greater if the pre-heater tank is wrapped with thermal insulation so there is no heat leakage. (author)

  14. Exergy analysis on the irreversibility of rotary air preheater in thermal power plant

    International Nuclear Information System (INIS)

    Wang Hongyue; Zhao Lingling; Zhou Qiangtai; Xu Zhigao; Kim, Hyung Taek

    2008-01-01

    Energy recovery devices can have a substantial impact on process efficiency and their relevance to the problem of conservation of energy resources is generally recognized to be beyond dispute. One type of such a device, which is commonly used in thermal power plants and air conditioning systems, is the rotary air preheater. A major disadvantage of the rotary air preheater is that there is an unavoidable leakage due to carry over and pressure difference. There are gas streams involved in the heat transfer and mixing processes. There are also irreversibilities, or exergy destruction, due to mixing, pressure losses and temperature gradients. Therefore, the purpose of this research paper is based from the second law of thermodynamics, which is to build up the relationship between the efficiency of the thermal power plant and the total process of irreversibility in the rotary air preheater using exergy analysis. For this, the effects of the variation of the principal design parameters on the rotary air preheater efficiency, the exergy efficiency, and the efficiency of the thermal power plant are examined by changing a number of parameters of rotary air preheater. Furthermore, some conclusions are reached and recommendations are made so as to give insight on designing some optimal parameters

  15. Waste heat recovery at the glass industry with the intervention of batch and cullet preheating

    Directory of Open Access Journals (Sweden)

    Dolianitis Ioannis

    2016-01-01

    Full Text Available A promising option to reduce the specific energy consumption and CO2 emissions at a conventional natural gas fired container glass furnace deals with the advanced utilization of the exhaust gases downstream the air regenerators by means of batch and cullet preheating. A 3-dimensional computational model that simulates this process using mass and heat transfer equations inside a preheater has been developed. A case study for an efficient small-sized container glass furnace is presented dealing with the investigation of the impact of different operating and design configurations on specific energy consumption, CO2 emissions, flue gas energy recovery, batch temperature and preheater efficiency. In specific, the effect of various parameters is studied, including the preheater’s dimensions, flue gas temperature, batch moisture content, glass pull, combustion air excess and cullet fraction. Expected energy savings margin is estimated to 12-15%.

  16. FLUORIDE CONTENT OF COMMERCIALLY AVAILABLE SOY MILK PRODUCTS IN THAILAND.

    Science.gov (United States)

    Rirattanapong, Opas; Rirattanapong, Praphasri

    2016-01-01

    Abstract. In Thailand, the consumption of soy milk products is common but there is limited data about their fluoride content. The purpose of this study was to es- timate the fluoride content of soy milk products available in Thailand. Fluoride content was determined for 76 brands of soy milk using a F-ion-specific electrode. The fluoride concentrations ranged from 0.01 to 3.78 μg/ml. The fluoride content was not related to sugar content, soy bean content or the sterilization process. Among 3 brands of soy milk containing tea powder extract, the fluoride content was high (1.25 to 3.78 μg/ml). Most brands of soy milk tested in our study had fluoride content below the optimal daily intake but brands containing tea powder extract if consumed by children may increase their risk for fluorosis.

  17. Effects of preheated combustion air on laminar coflow diffusion flames under normal and microgravity conditions

    Science.gov (United States)

    Ghaderi Yeganeh, Mohammad

    Global energy consumption has been increasing around the world, owing to the rapid growth of industrialization and improvements in the standard of living. As a result, more carbon dioxide and nitrogen oxide are being released into the environment. Therefore, techniques for achieving combustion at reduced carbon dioxide and nitric oxide emission levels have drawn increased attention. Combustion with a highly preheated air and low-oxygen concentration has been shown to provide significant energy savings, reduce pollution and equipment size, and uniform thermal characteristics within the combustion chamber. However, the fundamental understanding of this technique is limited. The motivation of the present study is to identify the effects of preheated combustion air on laminar coflow diffusion flames. Combustion characteristics of laminar coflow diffusion flames are evaluated for the effects of preheated combustion air temperature under normal and low-gravity conditions. Experimental measurements are conducted using direct flame photography, particle image velocimetry (PIV) and optical emission spectroscopy diagnostics. Laminar coflow diffusion flames are examined under four experimental conditions: normal-temperature/normal-gravity (case I), preheated-temperature/normal gravity (case II), normal-temperature/low-gravity (case III), and preheated-temperature/low-gravity (case IV). Comparisons between these four cases yield significant insights. In our studies, increasing the combustion air temperature by 400 K (from 300 K to 700 K), causes a 37.1% reduction in the flame length and about a 25% increase in peak flame temperature. The results also show that a 400 K increase in the preheated air temperature increases CH concentration of the flame by about 83.3% (CH is a marker for the rate of chemical reaction), and also increases the C2 concentration by about 60% (C2 is a marker for the soot precursor). It can therefore be concluded that preheating the combustion air

  18. Experimental Investigation of Flow Resistance in a Coal Mine Ventilation Air Methane Preheated Catalytic Oxidation Reactor

    OpenAIRE

    Zheng, Bin; Liu, Yongqi; Liu, Ruixiang; Meng, Jian; Mao, Mingming

    2015-01-01

    This paper reports the results of experimental investigation of flow resistance in a coal mine ventilation air methane preheated catalytic oxidation reactor. The experimental system was installed at the Energy Research Institute of Shandong University of Technology. The system has been used to investigate the effects of flow rate (200 Nm3/h to 1000 Nm3/h) and catalytic oxidation bed average temperature (20°C to 560°C) within the preheated catalytic oxidation reactor. The pressure drop and res...

  19. Solar pre-heating of water for steam generation in the friendship textile mill

    International Nuclear Information System (INIS)

    Sid -Ahmed, M.O.; Hussien, T.

    1994-01-01

    The technology of solar water heating is simple and can be used for pre-heating of water entering a boiler. In this paper the economics of solar pre-heating of water was calculated. The calculations were based on the performance and cost of a locally-made flat plate collector, and the performance and fuel consumption of a boiler in a textile mill. The results showed that a collector area of about 800 meter square with initial cost of about LS 5,000,000, could save annually about 130 tons of furnace oil. ( Author )

  20. EFFECT OF PRE-HEAT TREATMENT ON MECHANICAL PROPERTIES OF Ti-6Al-4V WELDS

    Directory of Open Access Journals (Sweden)

    Gnofam Jacques TCHEIN

    2016-11-01

    Full Text Available The work presented here is related to the optimization of the Friction Stir Welding (FSW process. The objective is to study the influence of some parameters used in the production of welded joints by FSW. The most important parameters are the welding speed and the rotational speed of the tool. The effect of pre-heat treatment on the plates to be welded is also studied by the design of experimental methods. These pre-heat treatments result not only in a change of mechanical properties of plates to be welded, but also of their microstructure. The experiments were performed following a 16 lines fractional Taguchi table.

  1. Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

    NARCIS (Netherlands)

    Krintiras, G.A.; Gobel, T.W.; Goot, van der A.J.; Stefanidis, G.D.

    2015-01-01

    A Couette Cell device was employed to provide proof of concept for the production of structured meat analogues by application of simple shear flow and heat to a 31 wt% Soy Protein Isolate (SPI)–Wheat Gluten (WG) dispersion. Three relevant process parameters (temperature, time and rotation rate) were

  2. Soy Glycenin: Influence of pH and Ionic Strength on Solubility and Molecular Structure at Ambient Temperatures

    NARCIS (Netherlands)

    Lakemond, C.M.M.; Jongh, de H.H.J.; Hessing, M.; Gruppen, H.; Voragen, A.G.J.

    2000-01-01

    This study describes the relationship between the solubility of glycinin, a major soy protein, and its structural properties at a quaternary, tertiary, and secondary folding level under conditions representative for food products. When the ionic strength is lowered from 0.5 to 0.2 or 0.03, the basic

  3. Soy, isoflavones, and prevalence of allergic rhinitis in Japanese women: the Osaka Maternal and Child Health Study.

    Science.gov (United States)

    Miyake, Yoshihiro; Sasaki, Satoshi; Ohya, Yukihiro; Miyamoto, Shoichi; Matsunaga, Ichiro; Yoshida, Toshiaki; Hirota, Yoshio; Oda, Hajime

    2005-06-01

    It has been hypothesized that isoflavones reduce the risk of many chronic diseases, but there are no data on the effects of dietary soy and isoflavone consumption on allergic disorders. This cross-sectional study examined the relationship between dietary soy products and isoflavone intake and the prevalence of allergic rhinitis. Study subjects were 1002 Japanese pregnant women. Allergic rhinitis (including cedar pollinosis) was defined as present if subjects had received drug treatment at some point during the previous 12 months. Adjustment was made for age; gestation; parity; cigarette smoking; passive smoking at home and at work; indoor domestic pets; family history of asthma, atopic eczema, and allergic rhinitis; family income; education; mite allergen level in house dust; changes in diet in the previous month; season when data were collected; and body mass index. Compared with dietary intake of total soy product, soy protein, daidzein, and genistein in the first quartile, consumption of these substances in the fourth quartile was independently associated with a reduced prevalence of allergic rhinitis, although no significant dose-response relationships were observed. A clear inverse linear trend for miso intake across quartiles was found, whereas the adjusted odds ratio for comparison of the highest with the lowest quartile was not statistically significant. Consumption of tofu, tofu products, fermented soybeans, boiled soybeans, and miso soup was not related to the prevalence of allergic rhinitis. A high intake of soy and isoflavones may be associated with a reduced prevalence of allergic rhinitis.

  4. Soy-based Infant Formula: A Safe Choice for Babies?

    OpenAIRE

    Su, Tien-l Karleen

    2002-01-01

    Making up about 25% of the current infant-formula market in the U.S., soy-based infant formulas are lifesaving alternatives for infants who cannot rely on traditional sources of milk for complete nutrition. While many studies have supported the effectiveness of soy-formula consumption for normal growth and development, the controversy over the potentially harmful effects of early exposure to isoflavones (phytoestrogens found in soy formulas) remains to be resolved. The plasma concentration of...

  5. Vegetarian Choices in the Protein Foods Group

    Science.gov (United States)

    ... foods selected are adequate. Protein sources from the Protein Foods Group for vegetarians include eggs (for ovo-vegetarians), beans and peas, nuts, nut butters, and soy products (tofu, tempeh, ...

  6. Influence of Powder Bed Preheating on Microstructure and Mechanical Properties of H13 Tool Steel SLM Parts

    Science.gov (United States)

    Mertens, R.; Vrancken, B.; Holmstock, N.; Kinds, Y.; Kruth, J.-P.; Van Humbeeck, J.

    Powder bed preheating is a promising development in selective laser melting (SLM), mainly applied to avoid large thermal stresses in the material. This study analyses the effect of in-process preheating on microstructure, mechanical properties and residual stresses during SLM of H13 tool steel. Sample parts are produced without any preheating and are compared to the corresponding parts made with preheating at 100°, 200°, 300°, and 400°C. Interestingly, internal stresses at the top surface of the parts evolve from compressive (-324MPa) without preheating to tensile stresses (371MPa) with preheating at 400°C. Nevertheless, application of powder bed preheating results in a more homogeneous microstructure with better mechanical properties compared to H13 SLM parts produced without preheating. The fine bainitic microstructure leads to hardness values of 650-700Hv and ultimate tensile strength of 1965MPa, which are comparable to or even better than those of conventionally made and heat treated H13 tool steel.

  7. Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean.

    Science.gov (United States)

    Barac, Miroljub B; Pesic, Mirjana B; Stanojevic, Sladjana P; Kostic, Aleksandar Z; Bivolarevic, Vanja

    2015-05-01

    The aim of this work was to compare functional properties including solubility, emulsifying and foaming properties of native and thermally treated adzuki, soy and pea protein isolates prepared under the same conditions. These functional properties were tested at four pH values: pH 3.0, pH 5.0, pH 7.0 and pH 8.0. The lowest solubility at all pH values were obtained for isolate of adzuki whereas isolates of soybean had the highest values at almost all pHs. Thermal treatment reduced solubility of soy and pea isolates at all pH values, whereas solubility of adzuki isolate was unchanged, except at pH 8. Native isolate of adzuki had the best emulsifying properties at pH 7.0 whereas at the other pH values some of native pea and soybean protein isolates were superior. After thermal treatment, depending on tested pH and selected variety all of three species could be a good emulsifier. Native soy protein isolates formed the most stable foams at all pHs. Thermal treatment significantly improved foaming properties of adzuki isolate, whereas reduced foaming capacity of soy and pea isolates, but could improve foam stability of these isolates at specific pH. Appropriate selection of legume seed as well as variety could have great importance in achievement of desirable functional properties of final products. All three tested species could find specific application in wide range of food products.

  8. Soy-based Polymers for Surface Modification and Interactions with Lignocellulosic Materials

    Science.gov (United States)

    Salas Araujo, Carlos Luis

    Recent environmental concerns about the use of synthetic materials that are often used to maintain our quality of life has triggered a significant amount of research to develop new technologies and to adopt sustainable, bio-based materials. Cellulose, lignin and other plant-derived macromolecules including proteins from soybeans have witnessed recent, renewed interest by the industrial and scientific communities. For example, soybean proteins have been proposed for a variety of applications, including wood adhesives, bio-plastics, composites and functional materials that may include synthetic polymers. Despite its importance in such systems or materials, very little is known about the fundamental nature of the interactions between soy proteins and other polymers. Therefore, this work addresses this issue by a systematic investigation of the interactions between soy proteins with the two most abundant macromolecules in the biosphere, namely, cellulose and lignin and with the most widely used synthetic polymer, polypropylene (PP). The adsorption of the main soy protein globulins, glycinin (11S) and beta-conglycinin (7S), was studied by using ultrathin films of cellulose, lignin and PP (as well as reference silica and organic self-assembled monolayers (SAMs) surfaces) that were used as substrates. The extent and dynamics of adsorption was monitored by using quartz crystal microgravimetry with dissipation (QCM-D), surface plasmon resonance (SPR) as well as complementary techniques including circular dichroism (CD) and atomic force microscopy (AFM). QCM-D experiments indicated that soy protein adsorption was strongly affected by changes in the physicochemical environment. An increased adsorption of glycinin on silica (by 13%) and cellulose (by 89%) was observed with the increased ionic strength of the aqueous solution, from 0 to 0.1 M NaCl. This highlights the relevance of electrostatic interactions in the adsorption process. In contrast, the adsorption of beta

  9. Limited hydrolysis of soybean protein concentrate and isolate with ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-07-20

    Jul 20, 2009 ... world, since its proteins have high biological value while its cost is ... literatures that limited proteolysis of soybean protein pro- ducts offered a ..... hydrolysis of soluble protein present in waste liquors from soy processing.

  10. Area 3, SRC-II coal slurry preheater studies report for the technical data analysis program

    Energy Technology Data Exchange (ETDEWEB)

    1984-08-01

    This report reviews the raw data gathered from the Preheater B test runs at Ft. Lewis, and also the Preheater B results presented in the Solvent Refined Coal (SRC) Process Final Report, Volumes 1 and 2 of Slurry Preheater Design, SRC-II Process and the Ft. Lewis Slurry Preheater Data Analysis, 1 1/2 Inch Coil by Gulf Science and Technology Corporation of Pittsburgh, Pennsylvania. attempts were made to correlate several variables not previously considered with slurry viscosity and thermal conductivity. Only partial success was realized. However, in the process of attempting to correlate these variables an understanding of why some variables could not be correlated was achieved. An attempt was also made, using multiple linear regression, to correlate coal slurry viscosity and thermal conductivity with several independent variables among which were temperature, coal concentration, total solids, coal type, slurry residence time, shear rate, and unit size. The final correlations included some, but not all, of these independent variables. This report is not a stand alone document and should be considered a supplement to work already done. It should be read in conjunction with the reports referenced above.

  11. Experimental Investigation of the Effects of Concrete Alkalinity on Tensile Properties of Preheated Structural GFRP Rebar

    Directory of Open Access Journals (Sweden)

    Hwasung Roh

    2017-01-01

    Full Text Available The combined effects of preexposure to high temperature and alkalinity on the tensile performance of structural GFRP reinforcing bars are experimentally investigated. A total of 105 GFRP bar specimens are preexposed to high temperature between 120°C and 200°C and then immersed into pH of 12.6 alkaline solution for 100, 300, and 660 days. From the test results, the elastic modulus obtained at 300 immersion days is almost the same as those of 660 immersion days. For all alkali immersion days considered in the test, the preheated specimens provide slightly lower elastic modulus than the unpreheated specimens, showing only 8% maximum difference. The tensile strength decreases for all testing cases as the increase of the alkaline immersing time, regardless of the prehearing levels. The tensile strength of the preheated specimens is about 90% of the unpreheated specimen for 300 alkali immersion days. However, after 300 alkali immersion days the tensile strengths are almost identical to each other. Such results indicate that the tensile strength and elastic modulus of the structural GFRP reinforcing bars are closely related to alkali immersion days, not much related to the preheating levels. The specimens show a typical tensile failure around the preheated location.

  12. Preheating to around 100°C under endcap blocks before welding at KHI.

    CERN Multimedia

    Loveless, D

    2000-01-01

    The 600mm thick sector blocks of the CMS endcaps are made from three layers of 200mm plates welded together. During the manufacture at KHI, the blocks are preheated to around 100°C to prevent cracks in the welds.

  13. Enhanced preheating after multi-field inflation: on the importance of being special

    International Nuclear Information System (INIS)

    Battefeld, Thorsten; Eggemeier, Alexander; Giblin, John T. Jr.

    2012-01-01

    We discuss preheating after multi-field inflation in the presence of several preheat matter fields that become light in the vicinity of (but not at) the inflatons' VEV, at distinct extra-species-points (ESP); this setup is motivated by inflationary models that include particle production during inflation, e.g. trapped inflation, grazing ESP encounters or modulated trapping, among others. While de-phasing of inflatons tends to suppress parametric resonance, we find two new effects leading to efficient preheating: particle production during the first in-fall (efficient if many preheat matter fields are present) and a subsequent (narrow) resonance phase (efficient if an ESP happens to be at one of several distinct distances from the inflatons' VEV). Particles produced during the first in-fall are comprised of many species with low occupation number, while the latter are made up of a few species with high occupation number. We provide analytic descriptions of both phases in the absence of back-reaction, which we test numerically. We further perform lattice simulations to investigate the effects of back-reaction. We find resonances to be robust and the most likely cause of inflaton decay in multi-field trapped inflation if ESP distributions are dense

  14. Effect of air preheat temperature on the MILD combustion of syngas

    International Nuclear Information System (INIS)

    Huang, Mingming; Zhang, Zhedian; Shao, Weiwei; Xiong, Yan; Liu, Yan; Lei, Fulin; Xiao, Yunhan

    2014-01-01

    Highlights: • MILD combustion is achieved with reaction zone covering the entire combustion chamber. • Critical equivalence ratio for the occurrence of MILD combustion is identified. • MILD regime can be established for syngas fuel under air preheating conditions. - Abstract: The effect of air preheat temperature on MILD (Moderate or Intense Low-oxygen Dilution) combustion of coal-derived syngas was examined in parallel jet forward flow combustor. The results were presented on flow field using numerical simulations and on global flame signatures, OH ∗ radicals distribution and exhaust emissions using experiments. The discrete and high speed air/fuel injections into the combustor is necessary for the establishment of MILD conditions, because they cause strong gas recirculation and form large mixing region between the air and fuel jets. The critical equivalence ratio above which MILD combustion occurred was identified. The MILD regime was established for syngas fuel under air preheating conditions with lean operational limit and suppressed NO x and CO emissions. In the MILD combustion regime, the air preheating resulted in higher NO x but lower CO emissions, while the increase of equivalence ratio led to the increase of NO x and the decrease of CO emissions

  15. Diagnostics of electron-heated solar flare models. III - Effects of tapered loop geometry and preheating

    Science.gov (United States)

    Emslie, A. G.; Li, Peng; Mariska, John T.

    1992-01-01

    A series of hydrodynamic numerical simulations of nonthermal electron-heated solar flare atmospheres and their corresponding soft X-ray Ca XIX emission-line profiles, under the conditions of tapered flare loop geometry and/or a preheated atmosphere, is presented. The degree of tapering is parameterized by the magnetic mirror ratio, while the preheated atmosphere is parameterized by the initial upper chromospheric pressure. In a tapered flare loop, it is found that the upward motion of evaporated material is faster compared with the case where the flare loop is uniform. This is due to the diverging nozzle seen by the upflowing material. In the case where the flare atmosphere is preheated and the flare geometry is uniform, the response of the atmosphere to the electron collisional heating is slow. The upward velocity of the hydrodynamic gas is reduced due not only to the large coronal column depth, but also to the increased inertia of the overlying material. It is concluded that the only possible electron-heated scenario in which the predicted Ca XIX line profiles agree with the BCS observations is when the impulsive flare starts in a preheated dense corona.

  16. Effect of pre-heating on the thermal decomposition kinetics of cotton

    Science.gov (United States)

    The effect of pre-heating at low temperatures (160-280°C) on the thermal decomposition kinetics of scoured cotton fabrics was investigated by thermogravimetric analysis under nonisothermal conditions. Isoconversional methods were used to calculate the activation energies for the pyrolysis after one-...

  17. Enhanced preheating after multi-field inflation: on the importance of being special

    Energy Technology Data Exchange (ETDEWEB)

    Battefeld, Thorsten; Eggemeier, Alexander [Institute for Astrophysics, University of Goettingen, Friedrich Hund Platz 1, D-37077 Goettingen (Germany); Giblin, John T. Jr., E-mail: tbattefe@astro.physik.uni-goettingen.de, E-mail: a.eggemeier@stud.uni-goettingen.de, E-mail: giblinj@kenyon.edu [Department of Physics, Kenyon College, Gambier, OH 43022 (United States)

    2012-11-01

    We discuss preheating after multi-field inflation in the presence of several preheat matter fields that become light in the vicinity of (but not at) the inflatons' VEV, at distinct extra-species-points (ESP); this setup is motivated by inflationary models that include particle production during inflation, e.g. trapped inflation, grazing ESP encounters or modulated trapping, among others. While de-phasing of inflatons tends to suppress parametric resonance, we find two new effects leading to efficient preheating: particle production during the first in-fall (efficient if many preheat matter fields are present) and a subsequent (narrow) resonance phase (efficient if an ESP happens to be at one of several distinct distances from the inflatons' VEV). Particles produced during the first in-fall are comprised of many species with low occupation number, while the latter are made up of a few species with high occupation number. We provide analytic descriptions of both phases in the absence of back-reaction, which we test numerically. We further perform lattice simulations to investigate the effects of back-reaction. We find resonances to be robust and the most likely cause of inflaton decay in multi-field trapped inflation if ESP distributions are dense.

  18. Symbiotic potential: the integration of preheating and dry cooling in cokemaking

    Energy Technology Data Exchange (ETDEWEB)

    Barker, J E

    1978-06-01

    In the USSR and Japan, heat recovered from the dry cooling of coke is used to raise steam for power generation or process use. This heat could be used to dry and preheat coal to improve both coke quality and oven productivity.

  19. Renal Diet for Vegetarians: Which Protein Sources Are Best?

    Science.gov (United States)

    ... foods Soy protein (tofu, tempeh, unsalted natto) Wheat protein (seitan) Nut butters (no more than 2 tablespoons, or about 28 grams, a day) Soy milk or yogurt Cooked dried beans and peas Unsalted nuts Lacto-vegetarian — allows plant-based foods, ...

  20. Preparation and quality characterization of soy milk based non-dairy ice cream

    Directory of Open Access Journals (Sweden)

    Samreen Ahsan

    2015-07-01

    Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

  1. Preparation and quality characterization of soy milk based non-dairy ice cream

    Directory of Open Access Journals (Sweden)

    Samreen Ahsan

    2015-08-01

    Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

  2. Randomised controlled trial of effect of whole soy replacement diet on features of metabolic syndrome in postmenopausal women: study protocol.

    Science.gov (United States)

    Liu, Zhao-Min; Ho, Suzanne; Hao, Yuan-Tao; Chen, Yu-Ming; Woo, Jean; Wong, Samuel Yeung-Shan; He, Qiqiang; Xie, Yao Jie; Tse, Lap Ah; Chen, Bailing; Su, Xue-Fen; Lao, Xiang-Qian; Wong, Carmen; Chan, Ruth; Ling, Wen-Hua

    2016-09-27

    Metabolic syndrome (MetS) is a public health problem in postmenopausal women. Whole soy foods are rich in unsaturated fats, high quality plant protein and various bioactive phytochemicals that may have a beneficial role in the management of MetS. The aim of the study is to examine the effect of whole soy replacement diet on the features of MetS among postmenopausal women. This will be a 12-month, randomised, single-blind, parallel controlled trial among 208 postmenopausal women at risk of MetS or with early MetS. After 4 weeks' run-in, subjects will be randomly allocated to one of two intervention groups, whole soy replacement group or control group, each for 12 months. Subjects in the whole soy group will be required to include four servings of whole soy foods (containing 25 g soy protein) into their daily diet iso-calorically, replacing red or processed meat and high fat dairy products. Subjects in the control group will remain on a usual diet. The outcome measures will include metabolic parameters as well as a 10-year risk for ischaemic cardiovascular disease. We hypothesise that the whole soy substitution diet will notably improve features of MetS in postmenopausal women at risk of MetS or with early MetS. The study will have both theoretical and practical significance. If proven effective, the application of the whole soy replacement diet model will be a safe, practical and economical strategy for MetS prevention and treatment. Ethics approval has been obtained from the Ethics Committee of the Chinese University of Hong Kong. The results will be disseminated via conference presentations and papers in academic peer reviewed journals. Data files will be deposited in an accessible repository. NCT02610322. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

  3. Ethanol Production by Soy Fiber Treatment and Simultaneous Saccharification and Co-Fermentation in an Integrated Corn-Soy Biorefinery

    Directory of Open Access Journals (Sweden)

    Jasreen K. Sekhon

    2018-05-01

    Full Text Available Insoluble fiber (IF recovered from the enzyme-assisted aqueous extraction process (EAEP of soybeans is a fraction rich in carbohydrates and proteins. It can be used to enhance ethanol production in an integrated corn-soy biorefinery, which combines EAEP with traditional corn-based ethanol processing. The present study evaluated IF as a substrate for ethanol production. The effects of treatment of IF (soaking in aqueous ammonia (SAA, liquid hot water (LHW, and enzymatic hydrolysis, primarily simultaneous saccharification and co-fermentation (SSCF, as well as scaling up (250 mL to 60 L on ethanol production from IF alone or a corn and IF slurry were investigated. Enzymatic hydrolysis (pectinase, cellulase, and xylanase, each added at 5% soy solids during simultaneous saccharification and fermentation/SSCF was the best treatment to maximize ethanol production from IF. Ethanol yield almost doubled when SSCF of IF was performed with Saccharomyces cerevisiae and Escherichia coli KO11. Addition of IF in dry-grind corn fermentation increased the ethanol production rate (~31%, but low ethanol tolerance of E. coli KO11 was a limiting factor for employing SSCF in combination corn and IF fermentation. Nonlinear Monod modeling accurately predicted the effect of ethanol concentration on E. coli KO11 growth kinetics by Hanes-Woolf linearization. Collectively, the results from this study suggest a potential of IF as a substrate, alone or in dry-grind corn fermentation, where it enhances the ethanol production rate. IF can be incorporated in the current bioethanol industry with no added capital investment, except enzymes.

  4. Effect of soy oil, orange (Citrus sinensis) peel oil and their blends on total phospholipid, lipid peroxidation, and antioxidant defense system in brain tissues of normo rats

    Energy Technology Data Exchange (ETDEWEB)

    Erukainure, O.L.; Ajiboye, J.A.; Davis, F.F.; Obabire, K.; Okoro, E.E.; Adenekan, S.O.; Adegbola, M.V.; Awogbemi, B.J.; Odjobo, B.O.; Zaruwa, M.Z.

    2016-07-01

    Soy and orange peel (C. sinensis) oils were fed to albino male rats to determine their effects on malondialdehyde (MDA), total phospholipid (TP) content and oxidative stress biomarkers of brain tissue. Beside mouse chow, four diets were designed to contain 50% of their energy as carbohydrate, 35% as fat, and 15% as protein, and one lipid-free diet which had distilled water substituted for fat. Groups of five rats were each fed one of these diets, while a fifth group was fed pelletized mouse chow. A significant difference (p < 0.05) was observed in the TP of the mouse chow group. The TP was highest (p < 0.05) in those fed the soy and orange peel oil blend as compared to those fed these oils separately. Feeding soy oil led to decreased MDA in brain tissues and influenced the TP content. Significantly lower (p < 0.05) GSH and SOD activities were observed in the groups fed soy oil+orange peel oil, and soy oil diets respectively. Higher significant (p < 0.05) activities were observed in the orange oil fed group. Significantly higher (p < 0.05) catalase activity was observed in the lipid free diet fed group, which was followed by orange peel oil, and soy oil+orange peel oil diets, respectively. A combination of both oils may be useful in the management of certain neurological diseases or illnesses and protect against other oxidative stress complications. (Author)

  5. Tests for sensitisation in occupational medicine practice - the soy ...

    African Journals Online (AJOL)

    Setting. Soy bean mill. Participants. A volunteer sample of 22 workers exposed to soy bean dust; the first 20 non-exposed workers presenting to the National Centre for Occupational Health clinic formed the control group. Main outcome measure. Immunological tests for .sensitisation and symptoms of respiratory and allergic.

  6. Iron-59 absorption from soy hulls: intrinsic vs extrinsic labeling

    International Nuclear Information System (INIS)

    Lykken, G.I.; Mahalko, J.R.; Nielsen, E.J.; Dintzis, F.R.

    1986-01-01

    As part of an evaluation of the validity of the extrinsic labeling technique for measuring iron absorption, absorption from soy hulls extrinsically labeled ( 59 Fe added to bread dough) was compared with that from soy hulls intrinsically labeled ( 59 Fe incorporated into the soy plant during growth). Century soybeans were grown in a greenhouse. After pods had formed and were filling, each plant was stem injected twice, at 3 day intervals, with 22 μCi 59 Fe as FeCl 2 in 25 μl of 0.5 M HCl solution. After the plants had senesced, the soybeans were harvested, dried, shelled and the hulls removed. Standard meals containing 3.5 mg Fe/meal and up to 0.06 μCi 59 Fe in a soy hull bun were fed on 2 consecutive days to free-living volunteers in a crossover design. Absorption of 59 Fe was greater from intrinsically labeled soy hulls than from extrinsically labeled soy hulls, 20 +/- 20% vs 15 +/- 11% (n=14, p > 0.05 by paired t-test). Apparent absorption ranged from 1.3% to 77% from intrinsically labeled soy hulls and .5% to 29% from extrinsically labeled soy hulls with the highest absorption occurring in persons with low serum ferritin (S.F. < 8 ng/ml). These findings provide additional evidence that the extrinsic labeling method is a valid measure of iron bioavailability to humans

  7. Physicochemical and sensory qualities of spiced soy-corn milk ...

    African Journals Online (AJOL)

    Soy-corn milk type was produced from a blend of soybean milk and corn milk extract at a ratio of 3:1. The soy-corn milk type was spiced with ginger and garlic extract respectively to improve the taste. Total dissolved solid (TDS), total titrable acidity (TTA) specific gravity (SG), apparent colloidal stability, pH and sensory ...

  8. Soy and Gut Microbiota: Interaction and Implication for Human Health.

    Science.gov (United States)

    Huang, Haiqiu; Krishnan, Hari B; Pham, Quynhchi; Yu, Liangli Lucy; Wang, Thomas T Y

    2016-11-23

    Soy (Glycine max) is a major commodity in the United States, and soy foods are gaining popularity due to their reported health-promoting effects. In the past two decades, soy and soy bioactive components have been studied for their health-promoting/disease-preventing activities and potential mechanisms of action. Recent studies have identified gut microbiota as an important component in the human body ecosystem and possibly a critical modulator of human health. Soy foods' interaction with the gut microbiota may critically influence many aspects of human development, physiology, immunity, and nutrition at different stages of life. This review summarizes current knowledge on the effects of soy foods and soy components on gut microbiota population and composition. It was found, although results vary in different studies, in general, both animal and human studies have shown that consumption of soy foods can increase the levels of bifidobacteria and lactobacilli and alter the ratio between Firmicutes and Bacteroidetes. These changes in microbiota are consistent with reported reductions in pathogenic bacteria populations in the gut, thereby lowering the risk of diseases and leading to beneficial effects on human health.

  9. Soy and other legumes: 'Bean' around a long time but are they the 'superfoods' of the millennium and what are the safety issues for their constituent phytoestrogens?

    Science.gov (United States)

    Setchell, K D; Radd, S

    2000-09-01

    The recognition that legumes and, in particular, soybeans provide not only an excellent source of vegetable protein but also contain appreciable amounts of a number of phytoprotectants has increased general awareness of their potential nutritional and health properties. Since the discovery that soybeans are one of the richest dietary sources of bioavailable phytoestrogens, this legume has been elevated to the forefront of clinical nutritional research. These natural 'selective oestrogen receptor modulators' have been shown to be bioactive. The recent approval by the Food and Drug Administration in the United States for a health claim for soy protein reducing risk for heart disease by its effects on lowering cholesterol levels has led to the increased awareness of the health benefits of soy protein. However, the presence of high levels of phytoestrogens in soybeans has also led to concerns over the potential safety of soy foods. This review will focus on the cardioprotective benefits of legumes and discuss the hypothetical concerns regarding the constituent phytoestrogens.

  10. Trace element analysis in soy sauce

    International Nuclear Information System (INIS)

    Haruyama, Yoichi; Saito, Manabu; Tomiya, Michio

    1993-01-01

    Trace elements in soy sauce have been measured by means of in-air PIXE. Six kinds of trace elements were detected, such as Mn, Fe, Ni, Zn, Cu and Br. Concentrations of Mn, Fe, Zn and Br which were observed in all samples, have been determined. Each analyzed sample contained considerable amount of Br about 160 ppm. Comparison of Br content of the imported raw materials with those of the domestic ones suggested that the large amount of Br was the residual fumigation chemicals in the imported raw materials. (author)

  11. Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten.

    Science.gov (United States)

    Li, Haili; Byrne, Keren; Galiamov, Renata; Mendoza-Porras, Omar; Bose, Utpal; Howitt, Crispin A; Colgrave, Michelle L

    2018-07-15

    A strict, lifelong gluten-free (GF) diet is currently the only treatment for coeliac disease (CD). Vinegar and soy sauce are fermented condiments that often include wheat and/or barley. During fermentation cereal proteins are partially degraded by enzymes to yield peptide fragments and amino acids. Whether these fermented products contain intact or degraded gluten proteins and if they are safe for people with CD remains in question. LC-MS offers the benefit of being able to detect hydrolysed gluten that might be present in commercial vinegar and soy sauce products. LC-MS revealed the presence of gluten in malt vinegar, wherein the identified peptides derived from B-, D- and γ-hordein from barley, as well as γ-gliadin, and HMW- and LMW-glutenins from wheat that are known to contain immunopathogenic epitopes. No gluten was detected in the soy sauces examined despite wheat being a labelled ingredient indicating extensive hydrolysis of gluten during soy sauce production. Copyright © 2018 Elsevier Ltd. All rights reserved.

  12. Reproducibility of LiF:Mg, Cup thermoluminescent dosimeter on kilo voltage and megavoltage photon beam using different preheat rate:A glow curve study

    International Nuclear Information System (INIS)

    Mohd Fahmi Mohd Yusof; Robert, T.S.B.; Puteri Norkhatijah Abdul Hamid; Nor Shazleen Abdul Shukor; Mohd Sazarman Mohd Salleh

    2013-01-01

    Full-text: Post-irradiation annealing or preheat of the LiF based TLD prior readout is commonly practiced for routine dosimetry to eliminate low temperature glow peaks. The aim of this study is to determine the effect of different preheating rate technique prior readout on the reproducibility and glow curve structure of LiF:Mg, Cu, P or TLD-1OOH exposed to low (109kVp) energy and high energy (6MV) photon beam. TLD chips were read after 24 hours of irradiation with three different preheat techniques; no preheat, low preheat rate (100 degree Celsius/ 10 minutes) and high preheat rate (135 degree Celsius/ 10 seconds) and reproducibility of TL signals were assessed in term of Standard Deviation (SD) and glow curve peaks. The high preheat rate technique was the most reproducible method for low energy photon with 1.05 % of mean reproducibility followed by low preheat rate (1.16 %) and no-preheat (1.33 %) techniques. The high preheat rate techniques was also the most reproducible method for high energy photon with 0.767 % of mean reproducibility as compared to low preheat rate (1.281 %). However the high preheat technique record highest TL signal lost with 10.35 % and 6.04 % for 24 and 72 hours of delayed TLD readout with respectively compared to 9.27 % and 4.51 % for 24 and 72 hours by low preheat rate. The low preheat was found to be optimal to eliminate low peaks (peak 1 and 2) but enable to remove peak 3 as it was shifted up word to combine with the main peak 4 of TL glow peak. It can be concluded that the reproducibility and structure of glow curve was strongly influenced by preheat technique prior readout. (author)

  13. Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

    Directory of Open Access Journals (Sweden)

    Tahis Regina Baú

    2014-06-01

    Full Text Available The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of the storage and the product showed good microbiological stability. The functional soy product due to high Lactococcus lactis counts could be considered as a probiotic for the entire storage period.

  14. Saponins from soy and chickpea: stability during beadmaking and in vitro bioaccessibility

    Science.gov (United States)

    This study investigated the stability of saponins during the making and simulated digestion of soy and soy-chickpea breads and the bioaccessibility of saponins in digested breads. Recovery of saponins in soy bread exceeded that in soy-chickpea breads, and recovery of type A and B saponins was great...

  15. Microwave-assisted cationic ring-opening polymerization of a soy-based 2-oxazoline monomer

    NARCIS (Netherlands)

    Hoogenboom, R.; Wiesbrock, F.D.; Schubert, U.S.

    2005-01-01

    The microwave-assisted cationic ring-opening polymn. of a soy based 2-oxazoline monomer (SoyOx) is described. The microwave irradn. provides more efficient heating when compared to conventional heating and, in addn., the SoyOx was prepd. starting from a sustainable resource (soy beans). The

  16. Process Optimization for Solid Extraction, Flavor Improvement and Fat Removal in the Production of Soymilk From Full Fat Soy Flakes

    Energy Technology Data Exchange (ETDEWEB)

    Prawiradjaja, Stanley [Iowa State Univ., Ames, IA (United States)

    2003-01-01

    Traditionally soymilk has been made with whole soybeans; however, there are other alternative raw ingredients for making soymilk, such as soy flour or full-fat soy flakes. US markets prefer soymilk with little or no beany flavor. modifying the process or using lipoxygenase-free soybeans can be used to achieve this. Unlike the dairy industry, fat reduction in soymilk has been done through formula modification instead of by conventional fat removal (skimming). This project reports the process optimization for solids and protein extraction, flavor improvement and fat removal in the production of 5, 8 and 12 °Brix soymilk from full fat soy flakes and whole soybeans using the Takai soymilk machine. Proximate analyses, and color measurement were conducted in 5, 8 and 12 °Brix soymilk. Descriptive analyses with trained panelists (n = 9) were conducted using 8 and 12 °Brix lipoxygenase-free and high protein blend soy flake soymilks. Rehydration of soy flakes is necessary to prevent agglomeration during processing and increase extractability. As the rehydration temperature increases from 15 to 50 to 85 C, the hexanal concentration was reduced. Enzyme inactivation in soy flakes milk production (measured by hexanal levels) is similar to previous reports with whole soybeans milk production; however, shorter rehydration times can be achieved with soy flakes (5 to 10 minutes) compared to whole beans (8 to 12 hours). Optimum rehydration conditions for a 5, 8 and 12 °Brix soymilk are 50 C for 5 minutes, 85 C for 5 minutes and 85 C for 10 minutes, respectively. In the flavor improvement study of soymilk, the hexanal date showed differences between undeodorized HPSF in contrast to triple null soymilk and no differences between deodorized HPSF in contrast to deodorized triple null. The panelists could not differentiate between the beany, cereal, and painty flavors. However, the panelists responded that the overall aroma of deodorized 8 °Brix triple null and HPSF soymilk are

  17. Preheating of manure utilizing heat exchanger and flue gas. Forvarmning af gylle ved varmeveksling med roeggas

    Energy Technology Data Exchange (ETDEWEB)

    Weber, J.

    1987-07-15

    It has been shown that preheating of manures in biomass conversion plants to a temperature of 50-60 deg. C, before the anaerobic digestion takes place at a temperature of 35-45 deg. C, results in an increase of methane production. But the method normally involves an increase in energy consumption. The aim of the project was to develope methods of utilizing heat from flue gas emitted from the boiler connected to the plant, with the help of a heat exchanger. The heat thus recovered would be used to preheat the manure. The chosen method was to inject the flue gas directly into the manure mass, following this up with heat exchanging and condensing. In order to mix the flue gas thoroughly into the manure an ejector was used, this was driven by the manure flow. Results were satisfactory. (AB).

  18. A pre-heating method based on sinusoidal alternating current for lithium-ion battery

    Science.gov (United States)

    Fan, Wentao; Sun, Fengchun; Guo, Shanshan

    2018-04-01

    In this paper, a method of low temperature pre-heating of sinusoidal alternating current (SAC) is proposed. Generally, the lower the frequency of the AC current, the higher the heat generation rate. Yet at low frequency, there is a risk of lithium-ion deposition during the half cycle of charging. This study develops a temperature-adaptive, deposition-free AC pre-heating method. a equivalent electric circuit(EEC) model is established to predict the heat generation rate and temperature status, whose parameters are calibrated from the EIS impedance measurements. The effects of current frequency and amplitude on the heating effect are investigated respectively. A multistep temperature-adaptive amplitude strategy is proposed and the cell can be heated from -20°C to 5°C within 509s at 100Hz frequency with this method.

  19. Computational fluid dynamic on the temperature simulation of air preheat effect combustion in propane turbulent flame

    Science.gov (United States)

    Elwina; Yunardi; Bindar, Yazid

    2018-04-01

    this paper presents results obtained from the application of a computational fluid dynamics (CFD) code Fluent 6.3 to modelling of temperature in propane flames with and without air preheat. The study focuses to investigate the effect of air preheat temperature on the temperature of the flame. A standard k-ε model and Eddy Dissipation model are utilized to represent the flow field and combustion of the flame being investigated, respectively. The results of calculations are compared with experimental data of propane flame taken from literature. The results of the study show that a combination of the standard k-ε turbulence model and eddy dissipation model is capable of producing reasonable predictions of temperature, particularly in axial profile of all three flames. Both experimental works and numerical simulation showed that increasing the temperature of the combustion air significantly increases the flame temperature.

  20. Influence of the Previous Preheating Temperature on the Static Coefficient of Friction with Lubrication

    Directory of Open Access Journals (Sweden)

    M. Živković

    2016-12-01

    Full Text Available Experimental investigations static coefficient of friction in lubricated conditions and pre-heating of the sample pin at high temperatures is discussed in this paper. The static coefficient of friction was measured in the sliding steel copper pins per cylinder of polyvinylchloride. Pins are previously heated in a special chamber from room temperature to a temperature of 800 oC with a step of 50 °C. Tribological changes in the surface layer of the pins caused by pre-heating the pins at high temperatures and cooling systems have very significantly influenced the increase in the coefficient of static friction. The results indicate the possibility of improving the friction characteristics of metal materials based on their thermal treatment at elevated temperatures.

  1. Thermodynamic analysis and conceptual design for partial coal gasification air preheating coal-fired combined cycle

    Science.gov (United States)

    Xu, Yue; Wu, Yining; Deng, Shimin; Wei, Shirang

    2004-02-01

    The partial coal gasification air pre-heating coal-fired combined cycle (PGACC) is a cleaning coal power system, which integrates the coal gasification technology, circulating fluidized bed technology, and combined cycle technology. It has high efficiency and simple construction, and is a new selection of the cleaning coal power systems. A thermodynamic analysis of the PGACC is carried out. The effects of coal gasifying rate, pre-heating air temperature, and coal gas temperature on the performances of the power system are studied. In order to repower the power plant rated 100 MW by using the PGACC, a conceptual design is suggested. The computational results show that the PGACC is feasible for modernizing the old steam power plants and building the new cleaning power plants.

  2. Microshear bond strength of preheated silorane- and methacrylate-based composite resins to dentin.

    Science.gov (United States)

    Demirbuga, Sezer; Ucar, Faruk Izzet; Cayabatmaz, Muhammed; Zorba, Yahya Orcun; Cantekin, Kenan; Topçuoğlu, Hüseyin Sinan; Kilinc, Halil Ibrahim

    2016-01-01

    The aim of this study was to investigate the effect of preheating on microshear bond strength (MSBS) of silorane and methacrylate-based composite resins to human dentin. The teeth were randomly divided into three main groups: (1) composite resins were heated upto 68 °C; (2) cooled to 4 °C; and (3) control [room temperature (RT)]. Each group was then randomly subdivided into four subgroups according to adhesive system used [Solobond M (Voco), All Bond SE (Bisco), Clearfil SE Bond (CSE) (Kuraray), Silorane adhesive system (SAS) (3M ESPE)]. Resin composite cylinders were formed (0.9 mm diameter × 0.7 mm length) and MSBS of each specimen was tested. The preheated groups exhibited the highest MSBS (p composite resins may be an alternative way to increase the MSBS of composites on dentin. © Wiley Periodicals, Inc.

  3. Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese

    Directory of Open Access Journals (Sweden)

    Dong-Mei Liu

    2006-01-01

    Full Text Available The aim of this study was to develop a new probiotic soy cheese on the basis of chinese sufu. The soy cheese was made from soymilk fermented with soy cheese bacterial starter cultures (DH1 and GH4 and L. rhamnosus 6013. After ripening, probiotic soy cheese sensory scores (standard SB/T 10170-93 were compared to the control. The changes in pH, bacterial growth and the survivability of the potential probiotic L. rhamnosus 6013 during fermentation and storage at 10 °C were examined. After 6 h of fermentation, L. rhamnosus 6013 was capable of growing in soymilk as high as 108–109 CFU/mL. After being stored for 30 days at 10 °C, slight decrease in pH and the viable counts of the strain was noticed. The viable counts of L. rhamnosus 6013, DH1 and GH4 were 107, 106 and 106 CFU/g, respectively, after storage for 30 days. The levels of stachyose, raffinose and sucrose in soy cheese were determined by high performance liquid chromatography. The results indicated that L. rhamnosus 6013 could utilize the soybean oligosaccharides as carbon sources. In addition, 2–4 % of NaCl had little effect on the survivability of L. rhamnosus 6013. It indicated that L. rhamnosus 6013 could withstand the technological processing of soy cheese and had no negative effect on the fermentation and the sensory properties of the soy cheese.

  4. Biochemical Changes in the Fermentation of the Soy Sauce Prepared with Bittern

    OpenAIRE

    Chunqi Mao; Guoqing He; Xinyong Du; Meilin Cui; Shiyang Gao

    2013-01-01

    A new bittern soy sauce was developed; the overall aim of this study was to characterize the quality of the soy sauce. Biochemical changes occurring during experimental soy sauce fermentations were described. Results revealed that, the contents of amino nitrogen, reducing sugars and enzyme activity were slightly lower in soy sauce prepared with bittern than with traditional one. No marked difference in pH was noted between the two types of soy sauce.

  5. Acid skim milk gels: The gelation process as affected by preheated pH

    NARCIS (Netherlands)

    Lakemond, C.M.M.; Vliet, van T.

    2008-01-01

    The effect of preheating milk (10 min 80 [degree sign]C) at pH values from 6.20 to 6.90 on formation of acid skim milk gels was studied by dynamic oscillation measurements. Up to pH 6.65 a higher pH of heating (pHheating) resulted in a higher G'. Since below pH 4.9 the development of

  6. Energetic, Exergetic, and Economic Analysis of MED-TVC Water Desalination Plant with and without Preheating

    Directory of Open Access Journals (Sweden)

    Nuri Eshoul

    2018-03-01

    Full Text Available Desalination is the sole proven technique that can provide the necessary fresh water in arid and semi-arid countries in sufficient quantities and meet the modern needs of a growing world population. Multi effect desalination with thermal vapour compression (MED-TVC is one of most common applications of thermal desalination technologies. The present paper presents a comprehensive thermodynamic model of a 24 million litres per day thermal desalination plant, using specialised software packages. The proposed model was validated against a real data set for a large-scale desalination plant, and showed good agreement. The performance of the MED-TVC unit was investigated using different loads, entrained vapour, seawater temperature, salinity and number of effects in two configurations. The first configuration was the MED-TVC unit without preheating system, and the second integrated the MED-TVC unit with a preheating system. The study confirmed that the thermo-compressor and its effects are the main sources of exergy destruction in these desalination plants, at about 40% and 35% respectively. The desalination plant performance with preheating mode performs well due to high feed water temperature leading to the production of more distillate water. The seawater salinity was proportional to the fuel exergy and minimum separation work. High seawater salinity results in high exergy efficiency, which is not the case with membrane technology. The plant performance of the proposed system was enhanced by using a large number of effects due to greater utilisation of energy input and higher generation level. From an economic perspective, both indicators show that using a preheating system is more economically attractive.

  7. Resistive vs. total power depositions by Alfven modes in pre-heated low aspect ratio tokamaks

    International Nuclear Information System (INIS)

    Cuperman, S.; Bruma, C.; Komoshvili, K.

    2004-01-01

    The power deposition of fast waves launched by a LFS located antenna in a pre-heated, strongly non-uniform low aspect ratio tokamak (START) is investigated. The rigorous computational results indicate a total power deposition by far larger than that predicted for Alfven continuum eigenmodes in cylindrical plasmas. For toroidal wave numbers |N| > 1, the resistive and total power depositions are almost equal. (author)

  8. Effect of preheating and light-curing unit on physicochemical properties of a bulk fill composite

    Directory of Open Access Journals (Sweden)

    Theobaldo JD

    2017-05-01

    Full Text Available Jéssica Dias Theobaldo,1 Flávio Henrique Baggio Aguiar,1 Núbia Inocencya Pavesi Pini,2 Débora Alves Nunes Leite Lima,1 Priscila Christiane Suzy Liporoni,3 Anderson Catelan3 1Department of Restorative Dentistry, Piracicaba Dental School, University of Campinas, Piracicaba, 2Ingá University Center, Maringá, 3Departament of Dentistry, University of Taubaté, Taubaté, Brazil Objective: The aim of this study is to evaluate the effect of composite preheating and polymerization mode on degree of conversion (DC, microhardness (KHN, plasticization (P, and depth of polymerization (DP of a bulk fill composite.Methods: Forty disc-shaped samples (n = 5 of a bulk fill composite were prepared (5 × 4 mm thick and randomly divided into 4 groups according to light-curing unit (quartz–tungsten–halogen [QTH] or light-emitting diode [LED] and preheating temperature (23 or 54 °C. A control group was prepared with a flowable composite at room temperature. DC was determined using a Fourier transform infrared spectrometer, KHN was measured with a Knoop indenter, P was evaluated by percentage reduction of hardness after 24 h of ethanol storage, and DP was obtained by bottom/top ratio. Data were statistically analyzed by analysis of variance and Tukey’s test (α = 0.05.Results: Regardless of light-curing, the highest preheating temperature increased DC compared to room temperature on bottom surface. LED showed a higher DC compared to QTH. Overall, DC was higher on top surface than bottom. KHN, P, and DP were not affected by curing mode and temperature, and flowable composite showed similar KHN, and lower DC and P, compared to bulk fill.Conclusion: Composite preheating increased the polymerization degree of 4-mm-increment bulk fill, but it led to a higher plasticization compared to the conventional flowable composite evaluated. Keywords: composite resins, physicochemical phenomena, polymerization, hardness, heating

  9. Formation of toroidal pre-heat plasma without residual magnetic field for high-beta pinch experiments

    International Nuclear Information System (INIS)

    Ikeda, Nagayasu; Tamaru, Ken; Nagata, Akiyoshi.

    1979-01-01

    Formation of toroidal pre-heat plasma was studied. The pre-heat plasma without residual magnetic field was made by chopping the current for pre-heat, A small toroidal-pinch system was used for the experiment. The magnetic field was measured with a magnetic probe. One turn loop was used for the measurement of the toroidal one-turn electric field. A pair of Rogoski coil was used for the measurement of plasma current. The dependence of residual magnetic field on chopping time was measured. By fast chopping of the primary current in the pre-heating circuit, the poloidal magnetic field was reduced to several percent within 5 microsecond. After chopping, no instability was observed in the principal discharge plasma produced within several microsecond. As the conclusion, it can be said that the control of residual field can be made by current chopping. (Kato, T.)

  10. Phase change material thermal storage for biofuel preheating in micro trigeneration application: A numerical study

    International Nuclear Information System (INIS)

    Wu, Dawei; Chen, Junlong; Roskilly, Anthony P.

    2015-01-01

    Highlights: • Engine exhaust heat driven phase change material thermal storage. • Fuel preheating for direct use of straight plant oil on diesel engine. • CFD aided design of the phase change material thermal storage. • Melting and solidification model considering natural convection. - Abstract: A biofuel micro trigeneration prototype has been developed to utilise local energy crop oils as fuel in rural areas and developing countries. Straight plant oils (SPOs) only leave behind very little carbon footprint during its simply production process compared to commercial biodiesels in refineries, but the high viscosity of SPOs causes difficulties at engine cold starts, which further results in poor fuel atomisation, compromised engine performance and fast engine deterioration. In this study, a phase change material (PCM) thermal storage is designed to recover and store engine exhaust heat to preheat SPOs at cold starts. High temperature commercial paraffin is selected as the PCM to meet the optimal preheating temperature range of 70–90 °C, in terms of the SPO property study. A numerical model of the PCM thermal storage is developed and validated by references. The PCM melting and solidification processes with the consideration of natural convection in liquid zone are simulated in ANSYS-FLUENT to verify the feasibility of the PCM thermal storage as a part of the self-contained biofuel micro trigeneration prototype

  11. Experimental investigation of laminar LPG-H{sub 2} jet diffusion flame with preheated reactants

    Energy Technology Data Exchange (ETDEWEB)

    D.P. Mishra; P. Kumar [Indian Institute of Technology, Kanpur (India). Combustion Laboratory, Department of Aerospace Engineering

    2008-10-15

    This paper presents an experimental investigation of the effect of H{sub 2} addition on flame length, soot free length fraction (SFLF), flame radiant fraction, gas temperature and emission level in LPG-H{sub 2} composite fuel jet diffusion flame for two preheated cases namely, (i) preheated air and (ii) preheated air and fuel. Results show that the H{sub 2} addition leads to a reduction in flame length which may be caused due to an increased gas temperature. Besides this, the flame length is also observed to be reduced with increasing reactants temperature. The soot free length fraction (SFLF) increases as H{sub 2} is added to fuel stream. This might have been caused by decrease in the C/H ratio in the flame and is favorable to attenuate PAH formation rate. Interestingly, the SFLF is observed to be reduced with increasing reactants temperature that may be due to reduction in induction period of soot formation caused by enhanced flame temperature. Moreover, the decreased radiant heat fraction with hydrogen addition is pertinent with the reduction in soot concentration level. The reduction in NOx emission level with H{sub 2} addition to the fuel stream is also observed. On the contrary, NOx emission level is found to be enhanced significantly with reactant temperature that can be attributed to the increase in thermal NOx through Zeldovich mechanism. 31 refs., 4 figs., 2 tabs.

  12. Delayed coking unit preheat train optimization; Otimizacao do preaquecimento das Unidades de Coque

    Energy Technology Data Exchange (ETDEWEB)

    Marins, Edson R; Geraldelli, Washington O; Barros, Francisco C [PETROBRAS, Rio de Janeiro, RJ (Brazil). Centro de Pesquisas (CENPES)

    2004-07-01

    The oil industry has been investing in research and development of new techniques and process improvements with the objective to increase the residual fraction profitability and to fulfill the market demands. The adequacy of the refining scheme has led to the development of bottom of the barrel processes that has the objective to convert heavy fractions into products of higher aggregate value. In this context, the process of Delayed Coking presents a great importance in the production of distillates in the diesel range as well as the processing of heavy residues, mostly in the markets where the fuel oil consumption is being reduced. With the approach to help PETROBRAS decide which route to follow during new designs of Delayed Coking units, this work presents a comparative study of the preheat train performance among the energy recovery to preheat the feed, in contrast with preheating the feed and generating steam, simultaneously. In this study the Pinch Technology methodology was used as a procedure for heat integration with the objective of getting the maximum energy recovery from the process, finding the best trade-off between operational cost and investment cost. The alternative of steam generation aims to provide an appropriate flexibility in Delayed Coking units design and operation. (author)

  13. Liquid-phase synthesis of vertically aligned carbon nanotubes and related nanomaterials on preheated alloy substrates

    Science.gov (United States)

    Yamagiwa, Kiyofumi

    2018-02-01

    Carbon nanotubes (CNTs) and related nanocarbons were selectively synthesized on commercially available alloy substrates by a simple liquid-phase technique. Fe- and Ni-rich stainless-steel (JIS SUS316L and Inconel®600, respectively) and Ni-Cu alloy (Monel®400) substrates were used for the synthesis, and each substrate was preheated in air to promote the self-formation of catalyst nanolayers on the surface. The substrates were resistance heated in ethanol without any addition of catalysts to grow CNTs. The yield of the CNTs effectively increased when the preheating process was employed. Highly aligned CNT arrays grew on the SUS316L substrate, while non-aligned CNTs and distinctive twisted fibers were observed on the other substrates. An Fe oxide layer was selectively formed on the preheated SUS316L substrate promoting the growth of the CNT arrays. Characterizations including cyclic voltammetry for the arrays revealed that the CNTs possess a comparatively defect-rich surface, which is a desirable characteristic for its application such as electrode materials for capacitors.

  14. Pre-HEAT: submillimeter site testing and astronomical spectra from Dome A, Antarctica

    Science.gov (United States)

    Kulesa, C. A.; Walker, C. K.; Schein, M.; Golish, D.; Tothill, N.; Siegel, P.; Weinreb, S.; Jones, G.; Bardin, J.; Jacobs, K.; Martin, C. L.; Storey, J.; Ashley, M.; Lawrence, J.; Luong-Van, D.; Everett, J.; Wang, L.; Feng, L.; Zhu, Z.; Yan, J.; Yang, J.; Zhang, X.-G.; Cui, X.; Yuan, X.; Hu, J.; Xu, Z.; Jiang, Z.; Yang, H.; Li, Y.; Sun, B.; Qin, W.; Shang, Z.

    2008-07-01

    Pre-HEAT is a 20 cm aperture submillimeter-wave telescope with a 660 GHz (450 micron) Schottky diode heterodyne receiver and digital FFT spectrometer for the Plateau Observatory (PLATO) developed by the University of New South Wales. In January 2008 it was deployed to Dome A, the summit of the Antarctic plateau, as part of a scientific traverse led by the Polar Research Institute of China and the Chinese Academy of Sciences. Dome A may be one of the best sites in the world for ground based Terahertz astronomy, based on the exceptionally cold, dry and stable conditions which prevail there. Pre-HEAT is measuring the 450 micron sky opacity at Dome A and mapping the Galactic Plane in the 13CO J=6-5 line, constituting the first submillimeter measurements from Dome A. It is field-testing many of the key technologies for its namesake -- a successor mission called HEAT: the High Elevation Antarctic Terahertz telescope. Exciting prospects for submillimeter astronomy from Dome A and the status of Pre-HEAT will be presented.

  15. Modelling of preheated regenerative chain in Cernavoda NPP using MMS calculation code

    International Nuclear Information System (INIS)

    Bigu, M.; Nita, I.; Prisecaru, I.; Dupleac, D.

    2005-01-01

    Full text: In this work it was studied operation of preheated regenerative chain from NPP Cernavoda. To obtain this analysis coupled analyses of condensate system, water supply system, and drain cooler system were effected. The analysis boundaries are: Upstream: - Steam condensers - Turbine Bleed Steam Downstream: - Steam Generators. The analysis was made in two steps: 1) Getting of hydraulic characteristic of pipe network from steam condensers to steam generators at nominal regime; this step was obtained with hydraulic package called PIPENET. 2) Real thermal hydraulic analyses were done based on hydraulic characteristic of pipe network and supplementary data required for heat transfer calculation in equipment of preheated regenerative chain. Thermal analyses were done using MMS package and refered to normal operating regimes, namely, nominal operating regime required for calibration of calculating model, shutdown regime, start-up regime from zero power hot to nominal power and to abnormal operating regimes, namely, turbine trip, reactor trip and loss of two condensate pumps. The results were compared with already existing analysis and showed the largest differences at interface areas (i.e. 5%). This led us to idea of extending analysis to all secondary circuits in order to reduce the number of boundary conditions which can generate uncertainty in analysis. In this analysis we obtained an advanced model of preheated regenerative chain of secondary circuit in Cernavoda NPP which could be extended up to cover the whole secondary circuit by including the analysis of steam generators, turbine, and steam condenser. (authors)

  16. Modelling of preheated regenerative chain in Cernavoda NPP using MMS calculation code

    International Nuclear Information System (INIS)

    Bigu, M.; Nita, I.; Prisecaru, I.; Dupleac, D.

    2005-01-01

    In this work it was studied operation of preheated regenerative chain from NPP Cernavoda. To obtain this analysis coupled analyses of condensate system, water supply system, and drain cooler system were effected. The analysis boundaries are: Upstream: - Steam condensers - Turbine Bleed Steam Downstream: - Steam Generators. The analysis was made in two steps: 1) Getting of hydraulic characteristic of pipe network from steam condensers to steam generators at nominal regime; this step was obtained with hydraulic package called PIPENET. 2) Real thermal hydraulic analyses were done based on hydraulic characteristic of pipe network and supplementary data required for heat transfer calculation in equipment of preheated regenerative chain. Thermal analyses were done using MMS package and referred to normal operating regimes, namely, nominal operating regime required for calibration of calculating model, shutdown regime, start-up regime from zero power hot to nominal power and to abnormal operating regimes, namely, turbine trip, reactor trip and loss of two condensate pumps. The results were compared with already existing analysis and showed the largest differences at interface areas (i.e. 5%). This led US to idea of extending analysis to all secondary circuits in order to reduce the number of boundary conditions which can generate uncertainty in analysis. In this analysis we obtained an advanced model of preheated regenerative chain of secondary circuit in Cernavoda NPP which could be extended up to cover the whole secondary circuit by including the analysis of steam generators, turbine, and steam condenser. (authors)

  17. Plasma formation and target preheating by prepulse of PW laser light

    Science.gov (United States)

    Sentoku, Yasuhiko; Iwata, Natsumi; Koga, James; Dover, Nicholas; Nishiuchi, Mamiko

    2017-10-01

    An intense short pulse laser with intensity over 1021 W/cm2 has become available, i.e. J-KAREN-P at QST. Although the contrast of the short pulse is improved to be of the order of 10-11, there is an unavoidable prepulse, which has multiple spikes (ps) on top of an exponential profile with intensity greater than 1014 W/cm2 about 50 ps in front of the main pulse. The prepulse preheats the target and also produces tenuous plasmas in front of a target before the main pulse arrives. It is critical to understand such preheating of the target, where the nonlocal heat transport is essential at intensity >1014 W/cm2, since the target condition might totally change before the interaction with the main pulse. Using a hydro code, FLASH, and a collisional particle-in-cell code, PICLS, we study the preplasma formation and target preheating over tens of picoseconds timescale, and discuss the prepulse effects on the main pulse interaction. Work supported by the JSPS KAKENHI under Grant No. JP15K21767.

  18. Plan for radionuclide tracer studies of the residence time distribution in the Wilsonville dissolver and preheater

    International Nuclear Information System (INIS)

    Jolley, R.L.; Begovich, J.M.; Brashear, H.R.

    1983-12-01

    Stimulus-response measurements using radiotracers to measure residence time distribution (RTD) and hydrodynamic parameters for the preheaters and dissolvers at the Ft. Lewis Solvent Refined Coal (SRC) and the Exxon Donor Solvent (EDS) coal conversion pilot plants are reviewed. A plan is also presented for a series of radioactive tracer studies proposed for the Advanced Coal Liquefaction Facility at Wilsonville, Alabama, to measure the RTD for the preheater and dissolvers in the SRC-I mode. The tracer for the gas phase will be 133 Xe, and 198 Au (on carbonized resin or as an aqueous colloidal suspension) will be used as the slurry tracer. Four experimental phases are recommended for the RTD tracer studies: (1) preheater; (2) dissolver with 100% takeoff; (3) dissolver with 100% takeoff and solids withdrawal; and (4) dissolver with 50% takeoff. Eighteen gas-tracer and 22 liquid-tracer injections are projected to accomplish the four experimental phases. Two to four tracer injections are projected for preliminary tests to ensure the capability of safe injection of the radiotracers and the collection of statistically significant data. A complete projected cost and time schedule is provided, including procurement of necessary components, preparation of the radiotracers, assembly and testing of tracer injection apparatus and detection systems, onsite work and tracer injections, laboratory experimentation, data analysis, and report writing

  19. Tekken tests in a steel 'ASTM A 514 GR B' to determine the preheating temperature

    International Nuclear Information System (INIS)

    Quesada, Hector Juan; Zalazar, Monica; Asta, Eduardo Pablo

    2004-01-01

    Cold fissure tests are used to determine the proper preheating temperature in order to prevent fissures during the steel welding process. Tekken tests were carried out on a quenched and tempered high resistance 25.4 mm thick steel (ASTM A514 Gr.B) used in structural applications. The welding was carried out using a FCAW semiautomatic process with gas protection and low hydrogen tubular electrode E110T5-K4. Similar parameters and splicing design were later applied in production. The microstructures of the base material and the welding were determined by optic and electron microscopy. The thermal cycles of the welding were recorded in order to relate the preheating temperature with the cooling time from 800 o C - 500 o C (t 8/5 ) and from 800 o C - 100 o C (tg/1) and the presence or not of fissures. Preheating at 150 o C and t 8/5 greater than 17 s was found to guarantee fissure free welding (CW)

  20. Tekken testing to determine the preheating temperature on ASTM A514 GR B steel

    International Nuclear Information System (INIS)

    Asta, Eduardo; Zalazar, Monica; Quesada, Hector

    2003-01-01

    The cold cracking test methods are used to determine the preheating temperature in order to avoid cracking in steel welding.In this work Tekken tests on high strength quenching and tempering (ASTM A514 GrB) structural steel with a thickness of 25 mm have been made.The welds were done using a FCAW process with gas shielding and basic low hydrogen cored wire E 110T5-K4.The welding parameters and joint design applied in this work are similar to the ones used on site production.The base metal, HAZ and weld metal microstructure have been evaluated by optical and SEM microscopy.Thermal cycles records of each welding have been made to relate preheat temperature with the cooling time on the range of 800-500 degC (t8/5) or 800-100degC (t8/1) and the evidence of crack or no crack condition.Finally, a preheat temperature of 150degC and the cooling time larger than 17 s improve a welding integrity without cracks

  1. The effect of soy products in the diet on retention of non-heme iron from radiolabeled test meals fed to marginally iron-deficient young rats

    International Nuclear Information System (INIS)

    Thompson, D.B.

    1984-01-01

    Diets based either on casein or soy products and containing about 25 ppm iron were fed to weanling rats for 13 days. Rats were fasted overnight and fed a 59 Fe-radiolabeled casein test meal the morning of day 14. On day 21 less 59 Fe was retained by rats fed various diets based on selected soy products than by rats fed the casein-based diet. A similar adverse effect of diet components on 59 Fe retention from a casein test meal was observed for lactalbumin and for psyllium husk. No adverse effect of diet on 59 Fe retention was observed for the fiber of soy cotyledons or for rapeseed protein concentrate. For a commercial soy protein isolated (SPI) fed throughout the 21-day experiment, the adverse effect of diet on 59 Fe retention was observed to the sum of the effect of dietary SPI previous to the 59 Fe-radiolabeled casein test meal fed on day 14 and the effect of dietary SPI subsequent to the casein test meal. An effect of dietary soy products on 59 Fe retention from a casein test meal was not observed with diets containing higher iron levels (83 ppm) or when diets were fed for a longer period prior to the test meal (56 days). The present work shows that in some circumstances the concept of iron bioavailability must be expanded to include not only the influence of meal composition, but also the influence of diet previous to and subsequent to a meal

  2. Effects of soy-lecithin, soy-oil and tallow on performance and expression of SREBP-1 gene in broiler chickens

    Directory of Open Access Journals (Sweden)

    Partov Mahmoodi

    2016-04-01

    Full Text Available Introduction Using vegetable oils and animal fats in poultry diets have beneficial effects for poultry production. They often have higher biological value than expected, increasing dietary metabolizable energy, which usually results in higher growth rates and better feed efficiency. Sterol-regulatory element binding proteins (SREBPs play a key role in transcriptional regulation of cholesterol metabolism in response to cholesterol levels in the cell. This study was carried out to evaluate the effects of soy-lecithin, soy-oil and tallow on performance and expression of SREBP-1 gene in the liver of broiler chickens. Materials and methods A total of 768 male broiler chickens (Ross 308 strain were used in a completely randomized design as a 3 × 4 factorial arrangement with 4 replicates and 16 chicks per each. Broiler chickens were fed with three types of fat (soy-lecithin, soy-oil and or tallow and four levels of fat (0, 1, 2, and 3 from day 1 to day 42. Experimental diets were formulated to be isocaloric and isonitrogenous. At 42 d, liver samples of birds washed with normal saline, put into the liquid nitrogen tank and transferred to -80°C freezer. Relative real-time polymerase chain reaction (RT-PCR was performed to assess HSP70 gene expression in the heart and liver of broiler chickens. Total RNAs were extracted from the homogenised tissues using high pure RNA isolation kit (Roche, Basel, Switzerland. RNA concentration was assayed by spectrophotometer nano-drop (MD-1000 in wavelength of 260/280 nm. Synthesis of cDNA was done by gene PAK RT universal kit (Fermentas, Hanover, MD, USA, with reverse specific primer and hexanucleotide random primer. Genotype and sequence of the primers of B-actin and SREBP-1 was collected from the National Center for Biotechnology Information (Bethesda, MD, USA. Then, specific primers were designed by primer-5 software and examined by BLAST for checking the specificity of primers. Synthesis of the primers was done by

  3. Research on a Household Dual Heat Source Heat Pump Water Heater with Preheater Based on ASPEN PLUS

    Directory of Open Access Journals (Sweden)

    Xiang Gou

    2016-12-01

    Full Text Available This article proposes a dual heat source heat pump bathroom unit with preheater which is feasible for a single family. The system effectively integrates the air source heat pump (ASHP and wastewater source heat pump (WSHP technologies, and incorporates a preheater to recover shower wastewater heat and thus improve the total coefficient of performance (COP of the system, and it has no electric auxiliary heating device, which is favorable to improve the security of the system operation. The process simulation software ASPEN PLUS, widely used in the design and optimization of thermodynamic systems, was used to simulate various cases of system use and to analyze the impact of the preheater on the system. The average COP value of a system with preheater is 6.588 and without preheater it is 4.677. Based on the optimization and analysis, under the standard conditions of air at 25 °C, relative humidity of 70%, wastewater at 35 °C, wastewater flow rate of 0.07 kg/s, tap water at 15 °C, and condenser outlet water temperature at 50 °C, the theoretical COP of the system can reach 9.784 at an evaporating temperature of 14.96 °C, condensing temperature of 48.74 °C, and preheated water temperature of 27.19 °C.

  4. Low-molecular weight fractions of Japanese soy sauce act as a RAGE antagonist via inhibition of RAGE trafficking to lipid rafts.

    Science.gov (United States)

    Munesue, Seiichi; Yamamoto, Yasuhiko; Urushihara, Ryouta; Inomata, Kouhei; Saito, Hidehito; Motoyoshi, So; Watanabe, Takuo; Yonekura, Hideto; Yamamoto, Hiroshi

    2013-12-01

    Advanced glycation end-products (AGE) have been implicated in aging and the pathogenesis of diabetic complications, inflammation, Alzheimer's disease, and cancer. AGE engage the cell surface receptor for AGE (RAGE), which in turn elicits intracellular signaling, leading to activation of NF-κB to cause deterioration of tissue homeostasis. AGE are not only formed within our bodies but are also derived from foods, endowing them with flavor. In the present study, we assessed the agonistic/antagonistic effects of food-derived AGE on RAGE signaling in a reporter assay system and found that low-molecular weight AGE can antagonize the action of AGE-BSA. Foods tested were Japanese soy sauce, coffee, cola, and red wine, all of which showed fluorescence characteristics of AGE. Soy sauce and coffee contained N(ε)-carboxymethyl-lysine (CML). Soy sauce, coffee, and red wine inhibited the RAGE ligand-induced activation of NF-κB, whereas cola had no effect on the ligand induction of NF-κB. The liquids were then fractionated into high-molecular weight (HMW) fractions and low-molecular weight (LMW) fractions. Soy sauce-, coffee-, and red wine-derived LMW fractions consistently inhibited the RAGE ligand induction of NF-κB, whereas the HMW fractions of these foods activated RAGE signaling. Using the LMW fraction of soy sauce as a model food-derived RAGE antagonist, we performed a plate-binding assay and found that the soy sauce LMW fractions competitively inhibited AGE-RAGE association. Further, this fraction significantly reduced AGE-dependent monocyte chemoattractant protein-1 (MCP-1) secretion from murine peritoneal macrophages. The LMF from soy sauce suppressed the AGE-induced RAGE trafficking to lipid rafts. These results indicate that small components in some, if not all, foods antagonize RAGE signaling and could exhibit beneficial effects on RAGE-related diseases.

  5. Effect of temperature on moromi fermentation of soy sauce with ...

    African Journals Online (AJOL)

    PRECIOUS

    2010-02-01

    Feb 1, 2010 ... temperature of 45°C enhanced the aging of soy sauce, accompanying with lower contents of ethanol ... excretes protease, amylase and other enzymes. These .... produced through the microbial digestion of the starch.

  6. Physicochemical and sensory qualities of spiced soy- corn milk

    African Journals Online (AJOL)

    Folly

    2013-04-24

    Apr 24, 2013 ... search targeted at improving its acceptability should be undertaken. Omueti ... food product, bulk of raw garlic is water and lacks flavor and aroma. ... Soy-corn beverage. Cool ... market in Owo, Ondo State, Nigeria. Preparation ...

  7. Sensory evaluation of ice cream with hydrosoluble soy extract

    Directory of Open Access Journals (Sweden)

    Bueno, M.M.,

    2017-11-01

    Full Text Available Ice cream is a nutritious food because it contains ingredients responsible for supplying energy to the body. Soy has a high nutritional value and functional properties which make it to be an alternative ingredient to replace cow's milk. The purpose of this paper was to formulate an ice cream with hydrosoluble soy extract and submitted to a sensory evaluation. Two formulations of ice cream were prepared: one soy-based and the other with cow's milk (control. Both ice creams were submitted to a sensory evaluation in order to evaluate the appearance, flavor and texture attributes, for this examination it was used the hedonic scale of nine points. For the appearance attribute, the soy-based ice cream had an average score of 7.6, which means between “liked moderately and liked very much”, and cow’s milk ice cream had an average score of 8.1, “liked very much”. For the texture attribute, the soy-based ice cream reached an average of 7.4, meaning “like moderately” and “liked very much” and the cow´s milk ice cream obtained an average of 8.2, meaning “liked very much”. The flavor attribute had an average score of 6.1, meaning “liked slightly” and 8.2 “liked very much” for the soy-based ice cream and the cow´s milk ice cream respectively. When the assessors were asked about their purchase intention, 68% said that certainly they would buy the control sample and 32% definitely or probably would buy the soy-based ice cream. The sensory parameters evaluated showed that the soy-based ice cream had a good acceptance.

  8. Gelation and interfacial behaviour of vegetable proteins

    NARCIS (Netherlands)

    Vliet, van T.; Martin, A.H.; Bos, M.A.

    2002-01-01

    Recent studies on gelation and interfacial properties of vegetable proteins are reviewed. Attention is focused on legume proteins, mainly soy proteins, and on wheat proteins. The rheological properties of vegetable protein gels as a function of heating time or temperature is discussed as well as the

  9. Penggunaan Poliester Amida Pada Bioplastik Protein Kedelai Dari Limbah Padat Industri Tahu dengan Gliserol sebagai Bahan Pemlastis

    OpenAIRE

    Novayanty, Rena

    2015-01-01

    The objective of the research was to find out the characteristics bio-plastic film of soy protein – glycerol and bio-plastic film of soy protein– glycerol - polyester amide, and optimum comparison of soy protein – glycerol and polyester amide which are used in bio-plastic film from solid waste of tofu industry. The research includes the process of extraction of soy protein from tofu waste, the formation of bio-plastic film by using solution casting method with the variation of glycerol and ...

  10. Influence of soy protein’s structural modifications on their microencapsulation properties: a-tocopherol microparticles preparation

    OpenAIRE

    Nesterenko, Alla; Alric, Isabelle; Silvestre, Françoise; Durrieu, Vanessa

    2012-01-01

    Enzymatic and chemical modifications of soy protein isolate (SPI) were studied in order to improve SPI properties for their use as wall material for a-tocopherol microencapsulation by spray-drying. The structural modifications of SPI by enzymatic hydrolysis and/or N-acylation were carried out in aqueous media without any use of organic solvent neither surfactant. Emulsions from aqueous solutions of native or modified SPI and hydrophobic a-tocopherol, were prepared and spray-dri...

  11. Substitution of commercial concentrate with soy bean meal protected by tannin from banana stem juice for lambs

    Directory of Open Access Journals (Sweden)

    Dwi Yulistiani

    2011-03-01

    Full Text Available Study was conducted to evaluate the optimal utilization of protected soy bean meal with secondary compound from banana stem juice in ration for sheep and its effect on sheep performance. Soy bean meal was mixed with banana stem juice at ratio 1:1 (w/v then dried in the oven at temperature 90oC. This protected soy bean meal was used to substitute commercial concentrate in sheep ration. The experiment used 24 head male lamb Sumatera composite breed. The lambs were grouped into six group based on its body weight and was assigned to one of 4 diets treatment. The sheep was fed on grass basal diet and supplemented with commercial concentrate. Data recorded were feed consumption, nutrient digestibility, average daily gain, feed efficiency and nitrogen utilization. Study was conducted in randomized complete block design and data obtained were analyzed using general linier model from SAS program. Results show that dry matter intake (DMI significantly (P 0.05 between R10, R20 and R30. The increasing in DMI is followed by the increasing crude protein (CP from 8.75 (R0 to 10.64; 11.68 and 12.32 g/BB0.75 respectively for R10; R20 and R30. Commercial concentrate substitution by protected soy bean meal significantly increased DM and CP digestibility at all levels. However, this substitution did not significantly affected organic matter (OM, neutral detergent fiber (NDF and acid detergent fiber (ADF digestibility. Nitrogen excretion in urine was only increased at this level 30% substitution but nitrogen retention increased at substitution levels 20 and 30%. From this study can be concluded that commercial concentrate substitution with protected soy bean meal in the diet only increased CP consumption and CP digestibility but not average daily gain of lamb.

  12. Equol is more active than soy isoflavone itself to compete for binding to thromboxane A(2) receptor in human platelets.

    Science.gov (United States)

    Muñoz, Yenny; Garrido, Argelia; Valladares, Luis

    2009-03-01

    Several dietary intervention studies examining the health effect of soy isoflavones allude to the importance of equol in establishing the cardiovascular response to soy protein. Although, the specific mechanism by which this action occurs has not been established. The aim of this study was to investigate the inhibitory effect of soy-isoflavones and the metabolite of daidzein, equol, on agonist-induced platelet responses dependent on thromboxane A(2) (TxA(2)) receptor. Competitive radioligand binding assay was used to screen for affinity of these compounds to the TxA(2) receptor. The effect of equol on platelet activation, evaluate through of release of the ATP, by analogs of TxA(2) was analyzed. The effect of equol on platelet aggregation was investigated with ADP, U46619 (a TxA(2) mimic) and the calcium ionophore A23187. The data showed that aglycone isoflavones and equol bind to TxA(2) receptor in the micromol/L range, whereas their glucoside derivates had very low binding activity for this receptor. Under equilibrium conditions, the following order of the relative affinity in inhibiting [(3)H]-SQ29585 binding was: equol>genistein>daidzein>glycitein>genistin, daidzin, glycitin. Equol interaction was reversible and competitive for labeled-SQ29548 with not apparent decrease in the number of TxA(2) binding sites. In addition, from platelet activation studies, equol effectively inhibited ATP secretion elicited by the TxA(2) analog U46619. On the other hand, equol inhibited the platelet aggregation induced by U46619 and A23187, while it failed to inhibit that induced by ADP. The aglycone isoflavones from soy, and particularly equol, have been found to have biological effects attributable to thromboxane A(2) receptor antagonism. These findings may help elucidate how dietary isoflavone modulate platelet function and explain why soy-rich foods are claimed to have beneficial effects in the prevention of thrombotic events.

  13. Probiotic Soy Product Supplemented with Isoflavones Improves the Lipid Profile of Moderately Hypercholesterolemic Men: A Randomized Controlled Trial

    Directory of Open Access Journals (Sweden)

    Daniela Cardoso Umbelino Cavallini

    2016-01-01

    Full Text Available Background: Cardiovascular disease is the leading cause of worldwide morbidity and mortality. Several studies have demonstrated that specific probiotics affect the host’s metabolism and may influence the cardiovascular disease risk. Objectives: The aim of this study was to investigate the influence of an isoflavone-supplemented soy product fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416 on cardiovascular risk markers in moderately hypercholesterolemic subjects. Design: Randomized placebo-controlled double-blind trial Setting: São Paulo State University in Araraquara, SP, Brazil. Participants: 49 male healthy men with total cholesterol (TC >5.17 mmol/L and <6.21 mmol/L Intervention: The volunteers have consumed 200 mL of the probiotic soy product (group SP-1010 CFU/day, isoflavone-supplemented probiotic soy product (group ISP–probiotic plus 50 mg of total isoflavones/100 g or unfermented soy product (group USP-placebo for 42 days in a randomized, double-blind study. Main outcome measures: Lipid profile and additional cardiovascular biomarkers were analyzed on days 0, 30 and 42. Urine samples (24 h were collected at baseline and at the end of the experiment so as to determine the isoflavones profile. Results: After 42 days, the ISP consumption led to improved total cholesterol, non-HDL-C (LDL + IDL + VLDL cholesterol fractions and electronegative LDL concentrations (reduction of 13.8%, 14.7% and 24.2%, respectively, p < 0.05. The ISP and SP have prevented the reduction of HDL-C level after 42 days. The C-reactive protein and fibrinogen levels were not improved. The equol production by the ISP group subjects was inversely correlated with electronegative LDL concentration. Conclusions: The results suggest that a regular consumption of this probiotic soy product, supplemented with isoflavones, could contribute to reducing the risk of cardiovascular diseases in moderately hypercholesterolemic men, through the an

  14. The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product

    OpenAIRE

    Kenawi M.A.; Abdelsalam R.R.; El-Sherif S.A.

    2009-01-01

    The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample contain...

  15. Progression from high-grade prostatic intraepithelial neoplasia to cancer: a randomized trial of combination vitamin-E, soy, and selenium

    NARCIS (Netherlands)

    Fleshner, N.E.; Kapusta, L.; Donnelly, B.; Tanguay, S.; Chin, J.; Hersey, K.; Farley, A.; Jansz, K.; Siemens, D.R.; Trpkov, K.; Lacombe, L.; Gleave, M.; Tu, D.; Parulekar, W.R.

    2011-01-01

    PURPOSE: High-grade prostatic intraepithelial neoplasia (HGPIN) is a putative precursor of invasive prostate cancer (PCa). Preclinical evidence suggests vitamin E, selenium, and soy protein may prevent progression of HGPIN to PCa. This hypothesis was tested in a randomized phase III double-blind

  16. Banana stem juice protected soy bean meal as feed suplement to sheep: In sacco and in vivo

    Directory of Open Access Journals (Sweden)

    W Puastuti

    2006-06-01

    Full Text Available Protein with low resistant of rumen degradability must be protected, which part of its protein could reach post ruminal and able to supply amino acids for ruminant. The experiment was conducted to obtain the best ratio of soy bean meal with banana stem juice as feed supplement protecting protein. Rumen degradability using rumen fistulated sheep were evaluated in saccous at incubation times of 0, 2, 4, 6, 12, and 24 hours. The best ratio in the in sacco experiment was used for further in vivo experiment. Fifteen growing lambs with average live weight of 18.6 ± 2.2 kg were grouped according to body weight in trial with a simple randomized design. Three treated rations were R0 = control diet with 0% protected soy bean meal, R50 = diet with 50% protected soy bean meal, and R100 = diet with 100% protected soy bean meal. All diets were iso nitrogen and iso energy (CP 18% and TDN 75%. Diet consisted approximately 30% king grass and 70% concentrate. The experimental diets were offered for 12 weeks. The result from in sacco experiment showed that the best ratio between soybean meal and banana stem juice was 2:1 w/v (R2. This mixture had the highest rumen undegradable dry matter and protein. Result from in vivo experiment showed that the intake and digestibility of dry matters, the intake and digestibility of crude protein. The intake and digestibilities of dry matter intakes and digestibilitie of crude protein, pH value, NH3-N, total bacteria, purin and total VFA in rumen fluid were not affected by feed supplement. The same average body weight at the beginning of study resulted same body weight at the end of study. The ADG of R50 and R100 (138.1 and 122.2 g were respectively not different with the control, RO (120.9g. It was concluded that soy bean meal and banana stem juice 2:1 w/v was the best ratio, but as feed supplement with high resistant rumen degradable protein can not produce higher growth rate than the control group.

  17. Nutritional composition, glycemic index, glycemic load, and organoleptical quality of glucomannan-enriched soy milk ice cream

    Science.gov (United States)

    Sa'adah, S.; Candra, O. M.; Nugrahani, G.; Pramono, A.; Afifah, D. N.

    2018-01-01

    Over the past decades, the number of childhood obesity cases has increased significantly, which led to an increase in the number of adults suffering from degenerative diseases such as diabetes mellitus (DM). Glucomannan-Enriched Soy Milk Ice Cream (GSMIC) may prevent obesity in children. The aim of the study was to test the level of carbohydrates, protein, fat, dietary fiber, glycemic index, glycemic load, and organoleptic quality of GSMIC. This experiment used a completely randomized design to test three formulations of glucomannan flour and soy milk (0.5%, 1.5%, and 2.5%). The products were tested for nutritional composition, and evaluated on glycemic index, glycemic load, and organoleptic quality. GSMIC 2.5% had higher levels of dietary fiber and high carbohydrate, protein, and fat content compared to ice cream (3.99%, 30.7%, 1.50%, 1.33%, respectively). The glycemic index of ice cream and 2.5% GSMIC were 75.83 (75%) and 51.48 (51%), respectively, while the glycemic load of ice cream and 2.5% GSMIC were 9.04 and 11.61, respectively. Based on the organoleptic analysis, formulation preferred by the panellists was 2.5% glucomannan flour. Glucomannan flour affected the level of carbohydrates, protein, fat, dietary fiber, glycemic index, glycemic load, and organoleptic quality in soy milk ice cream.

  18. THE INFLUENCE OF PRE-HEAT TREATMENT ON WHITE CAST IRONS PLASTICITY

    Directory of Open Access Journals (Sweden)

    T. M. Myronova

    2013-11-01

    Full Text Available Purpose. The development of heat treatment modes of white cast irons for structure changes in their eutectic constituent, namely in disturbing the monolithic structure of ledeburite colonies cementite structure and eutectic net continuity. Also the mentioned heat treatment modes are targeted to the eutectic net shift for the most suitable position from the point of plastic deforming. Methodology. The hypoeutectic white cast irons with 2.92…3.35 % carbon content and additionally alloyed by 3.18 % vanadium have been used as the research materials. The mentioned alloys have been pre-heat treated and hot twist tested. Findings. The research results showed that the carbide net breaking by plastic deforming leads to cast irons mechanical properties increasing but has difficulties in implementation due to the white cast irons low plasticity. The influence of different pre-heat treatment modes on structure and plasticity of white hypoeutectic cast irons have been investigated. They include the isotherm soaking under the different temperatures as well as multiply soakings and thermo-cycling. The influence of eutectic level, as well as pre heat treatment modes on different composition white cast irons hot plasticity have been investigated. Originality. It was determined that the heat treatment, which leads to double α→γ recrystallization under 860 – 950 °С and reperlitization under 720-680 °С results in significant increase of plasticity, as well as in un-alloyed and alloyed by vanadium white cast irons. It takes place due to carbide matrix phase separation in ledeburite colonies by new phase boundaries forming especially due to carbide transformations under vanadium alloying. Practical value. The implementation of pre-heat treatment with phase recrystallization resulted in hypoeutectic white cast irons plasticity increasing. The obtained level of cast iron plasticity corresponds to the one of carbide class steels, which ensures the successful

  19. Thermal energy analysis of a lime production process: Rotary kiln, preheater and cooler

    International Nuclear Information System (INIS)

    Shahin, Hamed; Hassanpour, Saeid; Saboonchi, Ahmad

    2016-01-01

    Highlights: • The integrated model for lime production unit which includes cooler, preheater and rotary kiln is developed. • The effect of residence time in each section on efficiency is investigated. • Influence of material feed rate and excess air on specific fuel consumption is analyzed. • The significant effect of particle size on efficiency and specific fuel consumption is shown. - Abstract: In this paper, thermal energy analysis of three zones of a lime production process, which are preheater, rotary kiln and cooler, is performed. In order to perform a proper quantitative estimation, the system was modeled using energy balance equations including coupled heat transfer and chemical reaction mechanisms. A mathematical model was developed, and consequently, the thermal and chemical behavior of limestone was investigated. The model was verified using empirical data. After model confirmation, the variation of Specific Fuel Consumption (SFC) versus production rate was predicted and the optimum condition was determined. Subsequently, fuel consumption was calculated regarding to altered residence time inside each zone of lime production process, for a constant output. Results indicate that increasing the residence time inside each zone of lime production process, will enhance thermal efficiency and saves fuel consumption. Relative enhancement will be the same for different sizes of limestone. It was found that a 10-min increase in material residence time inside the preheater or rotary kiln can reduce fuel consumption by around two percent. Whereas, a 5-min increase in material residence time inside the cooler would be enough to obtain a similar result. Finally, the ratio of air-to-fuel and production rate are changed in such a way that the same product is achieved. The model predicts that lowering excess air from 15% to 10% leads to a 2.5% reduction of Specific Fuel Consumption (SFC).

  20. Minimizing scatter-losses during pre-heat for magneto-inertial fusion targets

    Science.gov (United States)

    Geissel, Matthias; Harvey-Thompson, Adam J.; Awe, Thomas J.; Bliss, David E.; Glinsky, Michael E.; Gomez, Matthew R.; Harding, Eric; Hansen, Stephanie B.; Jennings, Christopher; Kimmel, Mark W.; Knapp, Patrick; Lewis, Sean M.; Peterson, Kyle; Schollmeier, Marius; Schwarz, Jens; Shores, Jonathon E.; Slutz, Stephen A.; Sinars, Daniel B.; Smith, Ian C.; Speas, C. Shane; Vesey, Roger A.; Weis, Matthew R.; Porter, John L.

    2018-02-01

    The size, temporal and spatial shape, and energy content of a laser pulse for the pre-heat phase of magneto-inertial fusion affect the ability to penetrate the window of the laser-entrance-hole and to heat the fuel behind it. High laser intensities and dense targets are subject to laser-plasma-instabilities (LPI), which can lead to an effective loss of pre-heat energy or to pronounced heating of areas that should stay unexposed. While this problem has been the subject of many studies over the last decades, the investigated parameters were typically geared towards traditional laser driven Inertial Confinement Fusion (ICF) with densities either at 10% and above or at 1% and below the laser's critical density, electron temperatures of 3-5 keV, and laser powers near (or in excess of) 1 × 1015 W/cm2. In contrast, Magnetized Liner Inertial Fusion (MagLIF) [Slutz et al., Phys. Plasmas 17, 056303 (2010) and Slutz and Vesey, Phys. Rev. Lett. 108, 025003 (2012)] currently operates at 5% of the laser's critical density using much thicker windows (1.5-3.5 μm) than the sub-micron thick windows of traditional ICF hohlraum targets. This article describes the Pecos target area at Sandia National Laboratories using the Z-Beamlet Laser Facility [Rambo et al., Appl. Opt. 44(12), 2421 (2005)] as a platform to study laser induced pre-heat for magneto-inertial fusion targets, and the related progress for Sandia's MagLIF program. Forward and backward scattered light were measured and minimized at larger spatial scales with lower densities, temperatures, and powers compared to LPI studies available in literature.

  1. Preheating ablation effects on the Rayleigh-Taylor instability in the weakly nonlinear regime

    International Nuclear Information System (INIS)

    Wang, L. F.; Ye, W. H.; He, X. T.; Sheng, Z. M.; Don, Wai-Sun; Li, Y. J.

    2010-01-01

    The two-dimensional Rayleigh-Taylor instability (RTI) with and without thermal conduction is investigated by numerical simulation in the weakly nonlinear regime. A preheat model κ(T)=κ SH [1+f(T)] is introduced for the thermal conduction [W. H. Ye, W. Y. Zhang, and X. T. He, Phys. Rev. E 65, 057401 (2002)], where κ SH is the Spitzer-Haerm electron thermal conductivity coefficient and f(T) models the preheating tongue effect in the cold plasma ahead of the ablation front. The preheating ablation effects on the RTI are studied by comparing the RTI with and without thermal conduction with identical density profile relevant to inertial confinement fusion experiments. It is found that the ablation effects strongly influence the mode coupling process, especially with short perturbation wavelength. Overall, the ablation effects stabilize the RTI. First, the linear growth rate is reduced, especially for short perturbation wavelengths and a cutoff wavelength is observed in simulations. Second, the second harmonic generation is reduced for short perturbation wavelengths. Third, the third-order negative feedback to the fundamental mode is strengthened, which plays a stabilization role. Finally, on the contrary, the ablation effects increase the generation of the third harmonic when the perturbation wavelengths are long. Our simulation results indicate that, in the weakly nonlinear regime, the ablation effects are weakened as the perturbation wavelength is increased. Numerical results obtained are in general agreement with the recent weakly nonlinear theories as proposed in [J. Sanz, J. Ramirez, R. Ramis et al., Phys. Rev. Lett. 89, 195002 (2002); J. Garnier, P.-A. Raviart, C. Cherfils-Clerouin et al., Phys. Rev. Lett. 90, 185003 (2003)].

  2. Composition variability in soy-derived dietary supplements designated for menopausal symptom prevention

    Directory of Open Access Journals (Sweden)

    Hubert Jane

    2006-09-01

    Full Text Available An increasing number of soy isoflavone supplements are commercialized and many investigations are conducted to define their real impact on human health. The presence of other compounds (soyasaponins, phytosterols, polyunsaturated fatty acids… is rarely considered when discussing the bioactivity of an isoflavone-enriched product. Moreover, the process used can modify the phytochemical content and composition of the final product. This report evaluated the variability in content and composition of isoflavones as well as soyasaponins, proteins, fatty acids and α-galactooligosaccharides of 25 soy based dietary supplements. For isoflavones and soyasaponins, analyzed by high performance liquid chromatography coupled with an ultraviolet detector (HPLC/UV, the ‘intra product’variability was investigated by analyzing two different lots of five of these 25 dietary supplements. Proteins were determined through the quantification of total nitrogen by an elementar analyzer, fatty acids by gaz chromatography, and α-galactooligosaccharides were analyzed using a refractive index detector. These components showed a high variability: the total isoflavone contents, expressed as aglycone equivalents, varied from 4.4 mg/g (16.7 lmol/g to 95.3 mg/g (365.6 lmol/g, and the isoflavones/ soyasaponins ratio varied from 0.9 (more saponins than isoflavones to 12.9. In the same way, the protein contents ranged from 0.4 to 42.9%, and the lipid contents from 1.6 to 20%. A high variability was also observed in the profiles of these metabolites. All these differences allowed us to distinguish two main classes of dietary supplements; the whole seed based products, with genistein occurring as the major isoflavone, and the soy germ based products, with a low genistein but high glycitein content. Soy germ and whole seed based products displayed also very contrasted profiles for the other components. An additional variability, more related to the process used, was detected

  3. Damage to Preheated Tungsten Targets after Multiple Plasma Impacts Simulating ITER ELMs

    Energy Technology Data Exchange (ETDEWEB)

    Garkusha, I.E.; Bandura, A.N.; Byrka, O.V.; Chebotarev, V.V.; Makhlay, V.A.; Tereshin, V.I. [Kharkov Inst. of Physics and Technology, Inst. of Plasma Physics of National Science Center, Akademicheskaya street, 1, 61108 Kharkov (Ukraine); Landman, I.; Pestchanyi, S. [FZK-Forschungszentrum Karlsruhe, Association Euratom-FZK, Technik und Umwelt, Postfach 3640, D-7602 1 Karlsruhe (Germany)

    2007-07-01

    Full text of publication follows: The energy loads onto ITER divertor surfaces associated with the Type I ELMs are expected to be up to 1 MJ/m{sup 2} during 0.1-0.5 ms, with the number of pulses about 103 per discharge. Tungsten is a candidate material for major part of the surface, but its brittleness can result in substantial macroscopic erosion after the repetitive heat loads. To minimize the brittle destruction, tungsten may be preheated above the ductile-to-brittle transition temperature. In this work the behavior of preheated tungsten targets under repetitive ELM-like plasma pulses is studied in simulation experiments with the quasi-stationary plasma accelerator QSPA Kh-50. The targets have been exposed up to 450 pulses of the duration 0.25 ms and the heat loads either 0.45 MJ/m{sup 2} or 0.75 MJ/m{sup 2}, which is respectively below and above the melting threshold. During the exposures the targets were permanently kept preheated at 650 deg. C by a heater at target backside. In the course of exposures the irradiated surfaces were examined after regular numbers of pulses using the SEM and the optical microscopy. The profilometry, XRD, microhardness and weight loss measurements have been performed, as well as comparisons of surface damages after the heat loads both below and above the melting threshold. It is obtained that macro-cracks do not develop on the preheated surface. After the impacts with surface melting, a fine mesh of intergranular microcracks has appeared. The width of fine intergranular cracks grows with pulse number, achieving 1-1.5 microns after 100 pulses, and after 210 pulses the crack width increases up to 20 microns, which is comparable with grain sizes. Threshold changes in surface morphology resulting in corrugation structures and pits on the surface as well as importance of surface tension in resulted 'micro-brush' structures are discussed. Further evolution of the surface pattern is caused by loss of separated grains on exposed

  4. Experimental and analytical evaluation of preheating temperature during multipass repair welding

    Directory of Open Access Journals (Sweden)

    Sedmak Aleksandar S.

    2017-01-01

    Full Text Available Experimental measurement and analytical calculation of preheating, i. e. interpass temperature during multi-pass repair welding has been presented. Analytical calculation is based on heat transfer analysis, whereas measurements have been performed by thermovision camera. Repair welding was performed on crane wheels in the Steelworks Smederevo. Comparison of results indicated that analytical calculation is good enough as the first approximation, but it needs further elaboration, e. g. taking into account the radiation component of heat dissipation and/or temperature dependence of material thermomechanical properties.

  5. Pretreatment and preheating of scrap. Tarkastelu koskien romun esikaesittely- ja esikuumennusmenetelmiae

    Energy Technology Data Exchange (ETDEWEB)

    Hooli, P.; Hanni, J. (Outokumpu Oy Tornion Tehtaat, Tornio (Finland))

    1990-01-01

    As a background for this study has been those demands for scrap treatments and transportation, which are coming with increasing production of melting shop of Outokumpu Oy's Tornio works and also problems caused by snow among productionrate. Different pretreatment-, transport-, and preheatingmethods and some alternatives has been studied to arrange those as a functioning complete. Also very exact plannings for some pretreatmentmethods has been made. From preheatingmethods some methods, which are concerned to be effective and possible in the future has been studied. In addition those parameters, which are involved to the effectivity of preheating process in melting shop of Outokumpu Oy's Tornio works has been examined.

  6. Pretreatment and preheating of scrap; Tarkastelu koskien romun esikaesittely- ja esikuumennusmenetelmiae

    Energy Technology Data Exchange (ETDEWEB)

    Hooli, P.; Hanni, J. [Outokumpu Oy Tornion Tehtaat, Tornio (Finland)

    1990-12-31

    As a background for this study has been those demands for scrap treatments and transportation, which are coming with increasing production of melting shop of Outokumpu Oy`s Tornio works and also problems caused by snow among productionrate. Different pretreatment-, transport-, and preheatingmethods and some alternatives has been studied to arrange those as a functioning complete. Also very exact plannings for some pretreatmentmethods has been made. From preheatingmethods some methods, which are concerned to be effective and possible in the future has been studied. In addition those parameters, which are involved to the effectivity of preheating process in melting shop of Outokumpu Oy`s Tornio works has been examined.

  7. A simple method to prevent hard X-ray-induced preheating effects inside the cone tip in indirect-drive fast ignition implosions

    International Nuclear Information System (INIS)

    Liu, Dongxiao; Shan, Lianqiang; Zhou, Weimin; Wu, Yuchi; Zhu, Bin; Zhang, Feng; Bi, Bi; Zhang, Bo; Zhang, Zhimeng; Shui, Min; He, Yingling; Gu, Yuqiu; Zhang, Baohan; Peng, Xiaoshi; Xu, Tao; Wang, Feng; Yang, Zhiwen; Chen, Tao; Chen, Li; Chen, Ming

    2016-01-01

    During fast-ignition implosions, preheating of inside the cone tip caused by hard X-rays can strongly affect the generation and transport of hot electrons in the cone. Although indirect-drive implosions have a higher implosion symmetry, they cause stronger preheating effects than direct-drive implosions. To control the preheating of the cone tip, we propose the use of indirect-drive fast-ignition targets with thicker tips. Experiments carried out at the ShenGuang-III prototype laser facility confirmed that thicker tips are effective for controlling preheating. Moreover, these results were consistent with those of 1D radiation hydrodynamic simulations.

  8. A simple method to prevent hard X-ray-induced preheating effects inside the cone tip in indirect-drive fast ignition implosions

    Energy Technology Data Exchange (ETDEWEB)

    Liu, Dongxiao; Shan, Lianqiang; Zhou, Weimin; Wu, Yuchi; Zhu, Bin; Zhang, Feng; Bi, Bi; Zhang, Bo; Zhang, Zhimeng; Shui, Min; He, Yingling; Gu, Yuqiu, E-mail: yqgu@caep.cn; Zhang, Baohan [Science and Technology on Plasma Physics Laboratory, China Academy of Engineering Physics, Mianyang 621900 (China); Research Center of Laser Fusion, China Academy of Engineering Physics, Mianyang 621900 (China); Peng, Xiaoshi; Xu, Tao; Wang, Feng; Yang, Zhiwen; Chen, Tao; Chen, Li; Chen, Ming [Research Center of Laser Fusion, China Academy of Engineering Physics, Mianyang 621900 (China); and others

    2016-06-15

    During fast-ignition implosions, preheating of inside the cone tip caused by hard X-rays can strongly affect the generation and transport of hot electrons in the cone. Although indirect-drive implosions have a higher implosion symmetry, they cause stronger preheating effects than direct-drive implosions. To control the preheating of the cone tip, we propose the use of indirect-drive fast-ignition targets with thicker tips. Experiments carried out at the ShenGuang-III prototype laser facility confirmed that thicker tips are effective for controlling preheating. Moreover, these results were consistent with those of 1D radiation hydrodynamic simulations.

  9. The effect of repeated preheating of dimethacrylate and silorane-based composite resins on marginal gap of class V restorations.

    Science.gov (United States)

    Alizadeh Oskoee, Parnian; Pournaghi Azar, Fatemeh; Jafari Navimipour, Elmira; Ebrahimi Chaharom, Mohammad Esmaeel; Naser Alavi, Fereshteh; Salari, Ashkan

    2017-01-01

    Background. One of the problems with composite resin restorations is gap formation at resin‒tooth interface. The present study evaluated the effect of preheating cycles of silorane- and dimethacrylate-based composite resins on gap formation at the gingival margins of Class V restorations. Methods. In this in vitro study, standard Class V cavities were prepared on the buccal surfaces of 48 bovine incisors. For restorative procedure, the samples were randomly divided into 2 groups based on the type of composite resin (group 1: di-methacrylate composite [Filtek Z250]; group 2: silorane composite [Filtek P90]) and each group was randomly divided into 2 subgroups based on the composite temperature (A: room temperature; B: after 40 preheating cycles up to 55°C). Marginal gaps were measured using a stereomicroscope at ×40 and analyzed with two-way ANOVA. Inter- and intra-group comparisons were analyzed with post-hoc Tukey tests. Significance level was defined at P composite resin type, preheating and interactive effect of these variables on gap formation were significant (Pcomposite resins (Pcomposite resins at room temperature compared to composite resins after 40 preheating cycles (Pcomposite re-sins. Preheating of silorane-based composites can result in the best marginal adaptation.

  10. Radiation-Induced Esophagitis is Mitigated by Soy Isoflavones

    Directory of Open Access Journals (Sweden)

    Matthew D Fountain

    2016-11-01

    Full Text Available Introduction: Lung cancer patients receiving radiotherapy present with acute esophagitis and chronic fibrosis, as a result of radiation injury to esophageal tissues. We have shown that soy isoflavones alleviate pneumonitis and fibrosis caused by radiation toxicity to normal lung. The effect of soy isoflavones on esophagitis histopathological changes induced by radiation was investigated. Methods: C57BL/6 mice were treated with 10 Gy or 25 Gy single thoracic irradiation and soy isoflavones for up to 16 weeks. Damage to esophageal tissues was assessed by H&E, Masson’s Trichrome and Ki-67 staining at 1, 4, 10, 16 weeks after radiation. The effects on smooth muscle cells and leukocyte infiltration were determined by immunohistochemistry using anti-αSMA and anti-CD45 respectively. Results: Radiation caused thickening of esophageal tissue layers that was significantly reduced by soy isoflavones. Major radiation alterations included hypertrophy of basal cells in mucosal epithelium and damage to smooth muscle cells in muscularis mucosae as well as disruption of collagen fibers in lamina propria connective tissue with leukocyte infiltration. These effects were observed as early as one week after radiation and were more pronounced with a higher dose of 25 Gy. Soy isoflavones limited the extent of tissue damage induced by radiation both at 10 and 25 Gy.Conclusions: Soy isoflavones have a radioprotective effect on the esophagus, mitigating the early and late effects of radiation injury in several esophagus tissue layers. Soy could be administered with radiotherapy to decrease the incidence and severity of esophagitis in lung cancer patients receiving thoracic radiation therapy.

  11. Intake of Specific Nonfermented Soy Foods May Be Inversely Associated with Risk of Distal Gastric Cancer in a Chinese Population123

    Science.gov (United States)

    Kweon, Sun-Seog; Shu, Xiao-Ou; Xiang, Yongbing; Cai, Hui; Yang, Gong; Ji, Bu-Tian; Li, Honglan; Gao, Yu-Tang; Zheng, Wei; Epplein, Meira

    2013-01-01

    Because the association between soy consumption and gastric cancer is inconsistent, we evaluated the putative preventive effect of soy food on gastric cancer risk in the Shanghai Women’s and Men’s Health Studies, comprising a total of 128,687 participants. Intake of nonfermented soy foods was estimated using 2 validated food-frequency questionnaires. HRs were calculated with 95% CIs for intake amounts of total nonfermented soy food intake, soy protein, and isoflavones as well as individual soy food groups using Cox proportional hazards regression. A total of 493 distal gastric cancer cases were identified by 2010. Although all risk estimates for summary measures of soy food intake above the lowest quartile (quartile 1) were suggestive of a protective effect, no statistically significant associations with risk of distal gastric cancer were found. Among the separate soy food groups, significant reductions in risk of distal gastric cancer by increasing intake of tofu were found in men in quartile 2 (HR: 0.59; 95% CI: 0.40, 0.86), quartile 3 (HR: 0.62; 95% CI: 0.44, 0.88), and quartile 4 (HR: 0.64; 95% CI: 0.42, 0.99), resulting in a significant trend (P-trend = 0.02). Dry bean intake was also inversely associated with decreased risk of gastric cancer, but in postmenopausal women only [quartile 2 (HR: 0.54; 95% CI: 0.30, 0.96); quartile 3 (HR: 0.90; 95% CI: 0.64, 1.27); and quartile 4 (HR: 0.63; 95% CI: 0.43, 0.91)], resulting in a significant trend (P-trend = 0.03). Overall, our study found no statistically significant association between nonfermented soy food intake and distal gastric cancer risk, though the data supported the hypothesis that tofu may protect against distal gastric cancer in men and dry bean consumption may decrease the risk of gastric cancer in postmenopausal women. PMID:23986366

  12. Caracterização química e nutricional de plasteína produzida a partir de hidrolisado pancreático de isolado protéico de soja Chemical and nutritional characterization of plastein produced from pancreatic hydrolysate of soy protein isolate (SPI

    Directory of Open Access Journals (Sweden)

    Myrian Thereza Serra Martins

    2005-12-01

    Full Text Available O presente trabalho teve como objetivo realizar a caracterização química e nutricional da plasteína produzida a partir de isolado protéico de soja (IPS. O hidrolisado de IPS foi produzido em sistema descontínuo, 5% de substrato, relação enzima/substrato 1/20, 6 h, 37°C, sob agitação. A plasteína foi produzida com 40% de substrato em solução aquosa, pH 7, 24 h a 37°C, sob repouso. Na caracterização química, foi verificada a distribuição dos pesos moleculares por meio de eletroforese (SDS-PAGE e cromatografia de exclusão molecular (CEM. A SDS-PAGE não permitiu a visualização das bandas tanto no hidrolisado quanto na plasteína. Na CEM o hidrolisado apresentou 5 frações de PM na faixa de 5,4 a 66,2 kDa e a plasteína com 2 frações de PM na faixa de 9,6 e 58,7 kDa. O escore químico de aminoácidos essenciais confirmou a presença dos aminoácidos sulfurados como limitantes, sendo obtidos os valores de 93,2 e 96,4% para o hidrolisado e plasteína, respectivamente. A modificação enzimática através da reação de síntese de plasteína mostrou ser um processo viável na produção de matéria-prima para formulações alimentares de uso em nutrição clínica e em outros sistemas, sendo necessária a suplementação de metionina quando utilizada como fonte exclusiva de proteína.The objective of this research was to characterize chemically the plastein produced from a pancreatic hydrolysate of soy protein isolate (SPI. The SPI hydrolysate was obtained by an enzymatic discontinuous process, with a 5% substrate concentration, an enzyme/substrate ratio of 1/20, 37ºC, 6 hours under constant stirring. The plastein was produced from this hydrolysate with a 40% substrate (w/v, pH 7, 37ºC, for 24 hours without stirring. The protein profile was analyzed by gel electrophoresis (SDS-PAGE and by molecular exclusion chromatography (MEC. The SDS-PAGE did not permit the bands visualization. The MEC pointed that the SPI hydrolysate

  13. Phytoestrogens and soy products: perspectives of application

    Directory of Open Access Journals (Sweden)

    Sergei V. Jargin

    2013-04-01

    Full Text Available Isoflavones and their metabolites are termed phytoestrogens because they bind to estrogen receptors, although weakly compared to physiologic estrogens. Soybean is the main source of phytoestrogens. Several recent reviews concluded that there is no evidence that phytoestrogens relieve menopausal symptoms better than placebo. At the same time, some studies suggest their efficacy. In theory, the use of phytoestrogens for hormone replacement appears irrational: biological action of estrogens is receptor-mediated; the question is therefore, why the vegetable analogues should be used instead of physiological hormones optimally complementary to the receptors. Apparently, the problem should be seen within the scope of placebo marketing under the guise of evidence-based medications. For example, a supposed anti-atherogenic effect of phytoestrogens was confirmed by doubtful experiments with cell cultures, which are discussed here. Furthermore, there is a contradiction: phytoestrogens are supposed to compensate for estrogen deficiency in menopause; but at the same time, their estrogenic potential does not prevent the widespread use of soy for infant food and other foodstuffs. Environmentally relevant doses of phytoestrogens have impacts on ovarian differentiation, fertility and genderrelated behavior in animals. In conclusion, the beneficial and potentially harmful effects of phytoestrogens should be clarified by independent research, which can be of importance for the future of the soybean in agriculture. [J Intercult Ethnopharmacol 2013; 2(2.000: 67-72

  14. Desenvolvimento de massa alimentícia fresca funcional com a adição de isolado protéico de soja e polidextrose utilizando páprica como corante Development of functional fresh food adding soy protein isolate and polidextrose using paprika as coloring agent

    Directory of Open Access Journals (Sweden)

    Luz Maria Paucar-Menacho

    2008-12-01

    áprica foram de 3,5, 8,0 e 1,5%, respectivamente.The trend of the current consumer is to use foods that are easy to prepare and that besides having nutritional quality provide health benefits. In this work, fresh food with functional characteristics was developed incorporating Soy Protein Isolate (SPI and polidextrose using paprika as the coloring agent. The consumption of IPS could contribute to decrease cholesterol levels while polidextrose, acting as a fiber, could promote the reduction of risk of colon cancer. The optimization of the formulation was carried out using a 23 complete factorial design considering independent variables the following contents: i SPI; ii polidextrose; and iii paprika. The effects of these variables on the quality of the food were evaluated through physical-chemical characteristics (color and cooking test, instrumental texture, and sensory analysis. Regarding the physical parameters, instrumental color of the raw pasta was affected only by the addition of paprika. The parameters cooking time (2.5 minutes, increase in mass (1.40 to 1.64%, and loss of solids (3.80 to 5.56% were not influenced by the ingredients used. Elasticity (instrumental texture parameter was reduced with the increase of polidextrose. Regarding sensory analysis of the raw food, an increase in the addition of SPI and a reduction in the addition of polidextrose positively affected global acceptance and purchase intention. An increases in SPI and paprika increased color acceptance. Regarding sensory analysis of the cooked food, SPI had a positive effect on texture while polidextrose and paprika negatively affected this parameter. Nevertheless, the ingredients used did not influence purchase intention of the cooked food. The ideal percentages of polidextrose, soy protein isolate, and paprika were 3.5, 8.0, and 1.5%, respectively.

  15. Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

    International Nuclear Information System (INIS)

    Yang Jingtian; Jin Xinhua; Gu Guoxing; Yun Guichun

    1988-01-01

    Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both sterilization and improvements in flavour and quality of soy sauce were obtained simultaneously. (author)

  16. Biochemical changes in low-salt solid-state fermented soy sauce

    African Journals Online (AJOL)

    hope&shola

    2010-11-29

    Nov 29, 2010 ... oryzae on the raw material containing a mixture of steam- cooked defatted soybean and ... Contents of total nitrogen and formol titration nitrogen in raw soy sauce were .... process in soy sauce brewing. J. Ferment. Technol.

  17. Determination of 15 isoflavone isomers in soy foods and supplements by high-performance liquid chromatography.

    Science.gov (United States)

    Yanaka, Kaoru; Takebayashi, Jun; Matsumoto, Teruki; Ishimi, Yoshiko

    2012-04-25

    Soy isoflavone is the generic name for the isoflavones found in soy. We determined the concentrations of 15 soy isoflavone species, including 3 succinyl glucosides, in 22 soy foods and isoflavone supplements by high-performance liquid chromatography (HPLC). The total isoflavone contents in 14 soy foods and 8 supplements ranged from 45 to 735 μg/g and from 1,304 to 90,224 μg/g, respectively. Higher amounts of succinyl glucosides were detected in natto, a typical fermented soy product in Japan; these ranged from 30 to 80 μg/g and comprised 4.1-10.9% of the total isoflavone content. In soy powder, 59 μg/g of succinyl glucosides were detected, equivalent to 4.6% of the total isoflavone content. These data suggest that the total isoflavone contents may be underestimated in the previous studies that have not included succinyl glucosides, especially for Bacillus subtilis -fermented soy food products.

  18. Potential of roof-integrated solar collectors for preheating air at drying facilities in Northern Thailand

    Energy Technology Data Exchange (ETDEWEB)

    Roman, Franz; Nagle, Marcus; Leis, Hermann; Mueller, Joachim [Institute of Agricultural Engineering 440e, University of Hohenheim, Garbenstrasse 9, 70599 Stuttgart (Germany); Janjai, Serm [Department of Physics, Silpakorn University, Nakhon Pathom (Thailand); Mahayothee, Busarakorn [Department of Food Technology, Silpakorn University, Nakhon Pathom (Thailand); Haewsungcharoen, Methinee [Department of Food Engineering, Chiang Mai University, Chiang Mai (Thailand)

    2009-07-15

    Longan is one of the most widely cropped fruits in Northern Thailand, where a significant amount of the annual harvest is commercially dried and exported as a commodity. Liquefied petroleum gas is generally used as the energy source for heating the drying air, but concern is growing as fuel prices are expected to increase for the foreseeable future. Meanwhile, with the ample solar radiation in Thailand, the roofs of drying facilities could be adapted to serve as solar collectors to preheat the drying air, thus reducing the energy requirement from fossil fuels. In this study, a simulation program for a flat-plate solar air heater was used to estimate the potential to preheat drying air given the conditions of several longan drying facilities. Results showed that solar collectors can replace up to 19.6% of the thermal energy demand during the drying season. Bigger collectors and smaller air channels result in more useful heat, but attention has to be paid to costs and pressure drop, respectively. Annual monetary savings can reach up to THB 56,000 ({approx}US$ 1800 at US$ 1 THB 31). (author)

  19. Experimental study of a single fuel jet in conditions of highly preheated air combustion

    Energy Technology Data Exchange (ETDEWEB)

    Lille, Simon; Blasiak, W. [Royal Inst. of Tech., Stockholm (Sweden). Dept. of Metallurgy

    2000-04-01

    Highly Preheated Air Combustion (HPAC) is a technique to reduce consumption of fuel and decrease NO{sub x} formation in furnaces. The main change that occur in the furnace chamber is that the flow pattern of flue gases changes dramatically resulting in a more uniform heat transfer. The usefulness of regenerative combustion is very clear, but the advantages have so far been accompanied by high levels of pollutants, such as NO{sub x}. The combination of the regeneration technique and internal flue gas recirculation, thus decreasing NO{sub x} and keeping the other advantages, has made HPAC a very attractive combustion technology with application to heat treatment reheating and melting processes. This work gives an introduction to regenerative combustion with diluted air, including theory on flame stabilization. Furthermore, a description of a new test furnace is given with results from a parametric study and from tests using schlieren color visualization, direct photography, and laser Doppler anemometry. In the parametric study NO{sub x}-emission, CO-emission, lift-off, fluctuations, and some flame characteristics are related to nozzle diameter, oxygen concentration, and preheat temperature. For the schlieren technique and direct photography, both still and high-speed cameras were used.

  20. Instrumentation strategies for energy conservation in broiler barns with ventilation air solar pre-heaters

    Energy Technology Data Exchange (ETDEWEB)

    Cordeau, Sebastien; Barrington, Suzelle [Department of Bioresource Engineering, Macdonald Campus of McGill University, 21 111 Lakeshore, Ste Anne de Bellevue, Quebec H9X 3V9 (Canada)

    2010-08-15

    At the present consumption rate, world fossil-fuel reserves are expected to be depleted by 2050 unless their consumption is optimized and supplemented with renewable energy sources. The objective of this project was to evaluate the performance of a simple data acquisition system installed to conduct an energy balance and identify energy saving strategies in two commercial broilers barns with ventilation air solar pre-heaters. Located near Montreal, Canada, the two identical barns were instrumented for inside and outside air conditions, ventilation rate and energy recovery by the solar air pre-heaters. Whereas the temperature, relative humidity and radiation sensors were reliable, inside air temperature stratification complicated energy balance analyses and broiler heat production rate calculations. Lack of room air mixing resulted in the loss of 25 and 15% of the generated heater load and recovered solar energy. The proper monitoring of all environmental conditions required their measurement every 5 rather than 20 min. Instead of using a data transmission service found to be unreliable in rural areas, all data loggers were downloaded onto a portable computer every 45 days during regular instrument maintenance. Accordingly, room air mixing is recommended to facilitate energy balance studies and improve the efficient use of heating energies. (author)