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Journal articles on the topic 'Hydrolyzed soy protein'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 February 2022

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1

CHACON, E. J. GARCIA, L. D. SATTERLEE, and M. A. HANNA. "HEAT INDUCED GELS FROM PARTIALLY HYDROLYZED SOY PROTEIN ISOLATE." Journal of Food Biochemistry 14, no. 1 (1990): 15–29. http://dx.doi.org/10.1111/j.1745-4514.1990.tb00818.x.

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2

Puigdemont, Anna, Pilar Brazís, Montserrat Serra, and Alessandra Fondati. "Immunologic responses against hydrolyzed soy protein in dogs with experimentally induced soy hypersensitivity." American Journal of Veterinary Research 67, no. 3 (2006): 484–88. http://dx.doi.org/10.2460/ajvr.67.3.484.

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3

Puigdemont, Anna, Pilar Brazís, Montserrat Serra, and Alessandra Fondati. "Immunologic responses against hydrolyzed soy protein in dogs with experimentally induced soy hypersensitivity." Journal of the American Veterinary Medical Association 228, no. 6 (2006): 880. http://dx.doi.org/10.2460/javma.228.6.880.

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4

Huang, Xingjian, Chen Li, Fang Yang, et al. "Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins." European Food Research and Technology 231, no. 5 (2010): 751–62. http://dx.doi.org/10.1007/s00217-010-1329-0.

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5

Vandresen, Graziele, and Marconi R. de Farias. "Efficacy of hydrolyzed soy dog food and homemade food with original protein in the control of food-induced atopic dermatitis in dogs." Pesquisa Veterinária Brasileira 38, no. 7 (2018): 1389–93. http://dx.doi.org/10.1590/1678-5150-pvb-4909.

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ABSTRACT: Trophoallergens are specific components of food or its ingredients, able to precipitate the atopic eczema at 19.6% to 30% of the dogs with atopic dermatitis (AD). This study evaluated the efficacy of hydrolyzed soy dog food and homemade food with unusual protein in the control of chronic pruritus in dogs with AD. For this, twenty-eight dogs with AD were selected. AD diagnosis was based on Favrot’s criteria. The animals were separated in two groups; one group consumed hydrolyzed soy dog food while the other group consumed homemade food with protein sources and original carbohydrates.

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Hermanto, Sandra, Annisa Septiana, Deni K. Putera, Fitriah Hatiningsih, and Anna Muawanah. "ACE Inhibitory and Antioxidative Bioactive Peptides Derived from Hydrolyzed Soy Milk." Molekul 14, no. 1 (2019): 56. http://dx.doi.org/10.20884/1.jm.2019.14.1.506.

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Soy milk is a soybean processed product rich in protein as well as sources of bioactive peptides. Bioactive peptides defined as specific protein fragments that have a positive impact on body functions and conditions and may ultimately influence health. This study was conducted to explore the potential of hydrolyzed soy milk as a source of antioxidative and antihypertensive bioactive peptides through enzymatic hydrolysis. The initial treatment of soy milk protein was acidic precipitation with hydrochloric acid. Furthermore, protein precipitate was hydrolyzed using pepsin proteolytic enzyme with

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7

Lalles, J. P., R. Toullec, P. Branco Pardal, and J. W. Sissons. "Hydrolyzed Soy Protein Isolate Sustains High Nutritional Performance in Veal Calves." Journal of Dairy Science 78, no. 1 (1995): 194–204. http://dx.doi.org/10.3168/jds.s0022-0302(95)76629-2.

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8

Kim, Jin Seon, and Jung-Kue Shin. "A Study of Salty Enhanceability of Enzymatically Hydrolyzed Isolated Soy Protein." Food Engineering Progress 21, no. 2 (2017): 138–42. http://dx.doi.org/10.13050/foodengprog.2017.21.2.138.

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Kim, Jinseon, and Jung-Kue Shin. "Sensory Characteristics of Enzymatically Hydrolyzed Isolated Soy Protein by Descriptive Analysis." Food Engineering Progress 23, no. 1 (2019): 39–46. http://dx.doi.org/10.13050/foodengprog.2019.23.1.39.

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Canabady-Rochelle, Latha-Selvi, Christian Sanchez, Michel Mellema, and Sylvie Banon. "Calcium carbonate–hydrolyzed soy protein complexation in the presence of citric acid." Journal of Colloid and Interface Science 345, no. 1 (2010): 88–95. http://dx.doi.org/10.1016/j.jcis.2010.01.037.

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11

He, Guangbo, Martin Feng, and Chunping Dai. "Development of soy-based adhesives for the manufacture of wood composite products." Holzforschung 66, no. 7 (2012): 857–62. http://dx.doi.org/10.1515/hf-2011-0196.

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Abstract Soy-based resins have recently attracted great attention as adhesives in the wood composite industry. This article is focusing on hydrolysis and modification of soy protein concentrates to formulate soy-based resins for wood composites. The soy-based resins have been evaluated in terms of bondability on wood substrates and bonding performance in plywood products. The performance of plywood was found to meet the relevant CSA standard (Canadian Standard Association) requirements under both of dry and wet conditions, if the soy-based resins were obtained from low hydrolyzed soy flour. Hy

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12

Imbachi, Karol, Edgar Quintero, Marilyn Manrique, and Takumasa Kondo. "Evaluación de tres proteínas hidrolizadas para la captura de adultos de la mosca del botón floral de la pitaya amarilla, Dasiops saltans Townsend (Diptera: Lonchaeidae)." Corpoica Ciencia y Tecnología Agropecuaria 13, no. 2 (2013): 159. http://dx.doi.org/10.21930/rcta.vol13_num2_art:251.

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<p>Se evaluaron tres cebos atrayentes para la captura de la mosca del botón floral de la pitaya, <em>Dasiops saltans </em>Townsend (Diptera: Lonchaeidae) en cultivos de pitaya amarilla, <em>Selenicereus megalanthus </em>(Cactaceae). Los tres cebos evaluados fueron, proteína hidrolizada de soya (sin glutamato monosódico), proteína hidrolizada de soya con glutamato monosódico (salsa de soya comercial), y proteína hidrolizada de maíz; los cuales se depositaron en trampas McPhail y se ubicaron en campo bajo un diseño completamente al azar. Como resultado se obtuvo la

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13

Nguyen, Hoa Quynh, and Dong Thi Anh Dao. "RELEASE BIOATIVE PEPTIDES FROM SOYBEAN BY OPTIMIZATION THE ENZYMATIC HYDROLYSIS BY ALCALASE AND PROTAMEX USING RESPONSE SURFACE METHODOLOGY." Vietnam Journal of Science and Technology 55, no. 2 (2017): 137. http://dx.doi.org/10.15625/0866-708x/55/2/7778.

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Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions and conditions and may ultimately influence health. The objective of this paper is to study the enzymatic hydrolysis process of soy protein to produce bioactive peptides. To study the action of Alcalase and Protamex on the proteins of soybean, the influence of the temperature, pH, substrate concentration, enzyme concentration and hydrolysis time on the soluble protein recovery of the soy proteins was evaluated. The soyprotein was hydrolyzed by two different enzymes. Response surface

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14

Yao, Weijing, Qian Zha, Xu Cheng, Xin Wang, Jun Wang, and Rupei Tang. "Folic acid-conjugated soybean protein-based nanoparticles mediate efficient antitumor ability in vitro." Journal of Biomaterials Applications 31, no. 6 (2016): 832–43. http://dx.doi.org/10.1177/0885328216679571.

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In this study, soy protein isolate was hydrolyzed by compound enzymes to give aqueous soy protein with low molecular weights. Folic acid modified and free soy protein nanoparticles were successfully prepared by a desolvation method as target-specific drug delivery, respectively. Ultraviolet spectrophotometry demonstrated that folic acid was successfully grafted onto soy protein. The shape and size of folic acid modified soy protein nanoparticles were detected by transmission electron microscopy, scanning electron microscope, and dynamic light scattering. In addition, a series of characteristic

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15

Serra, Montserrat, Pilar Brazís, Alessandra Fondati, and Anna Puigdemont. "Assessment of IgE binding to native and hydrolyzed soy protein in serum obtained from dogs with experimentally induced soy protein hypersensitivity." American Journal of Veterinary Research 67, no. 11 (2006): 1895–900. http://dx.doi.org/10.2460/ajvr.67.11.1895.

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16

Ito, Kotaro, and Asahi Matsuyama. "Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes." Journal of Fungi 7, no. 8 (2021): 658. http://dx.doi.org/10.3390/jof7080658.

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Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The delicate balance between taste, aroma, and color contributes to the characteristic delicious flavor imparted by soy sauce. In soy sauce brewing, protein and starch of the raw materials are hydrolyzed into amino acids and sugars by enzymes derived from koji molds. These enzymatically hydrolyzed products not only directly contribute to the taste but are further metabolized by la

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17

Santi, Agustina, Mohammad Juffrie, and Sumadiono Sumadiono. "IgE-mediated soy protein sensitization in children with cow’s milk allergy." Paediatrica Indonesiana 52, no. 2 (2012): 67. http://dx.doi.org/10.14238/pi52.2.2012.67-71.

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Background Soy-based formula as an alternative to cow's milkformula is preferable to extensively hydrolyzed protein formulabecause of the lower cost and more acceptable taste. However,cow's milk allergy patients can subsequently develop a sensitivityto soy protein.Objective To compare soy protein sensitization in children withand without an allergy to cow's milk.Methods This study was conducted in Yogyakarta from September2007 until March 2008. Subjects were children aged below 4years with an atopic history. Subjects were divided into 2 groups:those with a positive skin prick test to cow's mil

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18

Qu, Ping, Hongying Huang, Guofeng Wu, Enhui Sun, and Zhizhou Chang. "Hydrolyzed soy protein isolates modified urea–formaldehyde resins as adhesives and its biodegradability." Journal of Adhesion Science and Technology 29, no. 21 (2015): 2381–98. http://dx.doi.org/10.1080/01694243.2015.1067176.

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19

Bacigalupe, Alejandro, Mariajosé Cova, Juan Pablo Cedrés, Guillermo Ezequiel Cancela, and Mariano Escobar. "Rheological Characterization of a Wood Adhesive Based on a Hydrolyzed Soy Protein Suspension." Journal of Polymers and the Environment 28, no. 9 (2020): 2490–97. http://dx.doi.org/10.1007/s10924-020-01784-x.

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20

Qu, Ping, Hongying Huang, Guofeng Wu, Enhui Sun, and Zhizhou Chang. "Effects of hydrolysis degree of soy protein isolate on the structure and performance of hydrolyzed soy protein isolate/urea/formaldehyde copolymer resin." Journal of Applied Polymer Science 132, no. 7 (2014): n/a. http://dx.doi.org/10.1002/app.41469.

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21

Handa, Cíntia L., Yan Zhang, Shweta Kumari, Jing Xu, Elza I. Ida, and Sam K. C. Chang. "Comparative Study of Angiotensin I-Converting Enzyme (ACE) Inhibition of Soy Foods as Affected by Processing Methods and Protein Isolation." Processes 8, no. 8 (2020): 978. http://dx.doi.org/10.3390/pr8080978.

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Angiotensin converting enzyme (ACE) converts angiotensin I into the vasoconstrictor angiotensin II and eventually elevates blood pressure. High blood pressure is a major risk factor for heart disease and stroke. Studies show peptides present anti-hypertensive activity by ACE inhibition. During food processing and digestion, food proteins may be hydrolyzed and release peptides. Our objective was to determine and compare the ACE inhibitory potential of fermented and non-fermented soy foods and isolated 7S and 11S protein fractions. Soy foods (e.g., soybean, natto, tempeh, yogurt, soymilk, tofu,

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22

Daliri, Eric Banan-Mwine, Fred Kwame Ofosu, Ramachandran Chelliah, Jong-Hak Kim, and Deog-Hwan Oh. "Development of a Soy Protein Hydrolysate with an Antihypertensive Effect." International Journal of Molecular Sciences 20, no. 6 (2019): 1496. http://dx.doi.org/10.3390/ijms20061496.

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In this study, we combined enzymatic hydrolysis and lactic acid fermentation to generate an antihypertensive product. Soybean protein isolates were first hydrolyzed by Prozyme and subsequently fermented with Lactobacillus rhamnosus EBD1. After fermentation, the in vitro angiotensin-converting enzyme (ACE) inhibitory activity of the product (P-SPI) increased from 60.8 ± 2.0 % to 88.24 ± 3.2 %, while captopril (a positive control) had an inhibitory activity of 94.20 ± 5.4 %. Mass spectrometry revealed the presence of three potent and abundant ACE inhibitory peptides, PPNNNPASPSFSSSS, GPKALPII, a

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23

Yu, Liwei, Dongyan Yan, Gang Sun, and Lixia Gu. "Preparation and characterization of pH-sensitive hydrogel fibers based on hydrolyzed-polyacrylonitrile/soy protein." Journal of Applied Polymer Science 108, no. 2 (2008): 1100–1108. http://dx.doi.org/10.1002/app.27689.

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24

Liu, Xiaowen, Sangita G. Murali, Jens J. Holst, and Denise M. Ney. "Whey protein potentiates the intestinotrophic action of glucagon-like peptide-2 in parenterally fed rats." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 297, no. 5 (2009): R1554—R1562. http://dx.doi.org/10.1152/ajpregu.00423.2009.

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Glucagon-like peptide-2 (GLP-2) is a nutrient-regulated intestinotrophic hormone derived from proglucagon in the distal intestine. Enteral nutrients (EN) potentiate the action of GLP-2 to reverse parenteral nutrition (PN)-induced mucosal hypoplasia. The objective was to determine what enteral protein component, casein, soy, or whey protein, potentiates the intestinal growth response to GLP-2 in rats with PN-induced mucosal hypoplasia. Rats received PN and continuous intravenous infusion of GLP-2 (100 μg/kg/day) for 7 days. Six EN groups received PN+GLP-2 for days 1–3 and partial PN+GLP-2 plus

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25

Padial-Domínguez, Marta, F. Javier Espejo-Carpio, Raúl Pérez-Gálvez, Antonio Guadix, and Emilia M. Guadix. "Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions." Foods 9, no. 5 (2020): 636. http://dx.doi.org/10.3390/foods9050636.

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The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compounds from oxidation. Driven by consumers’ demand, the search for natural emulsifiers, such as proteins, is gaining much interest in food industries. This paper evaluates the in vitro emulsifying properties of protein hydrolysates from animal (whey protein concentrate) and vegetal origin (a soy protein

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26

Lugovoi, M. M., E. A. Kapitonova, and N. V. Habibulina. "The use of granules of food protein concentrated non hydrolyzed at growing piglets." Rossiiskaia selskokhoziaistvennaia nauka, no. 5 (October 23, 2019): 54–57. http://dx.doi.org/10.31857/s2500-26272019554-57.

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This article presents a study of the effectiveness of concentrated non-hydrolyzed feed protein granules (CNHPG) on the productivity dynamics and the quality final prod-ucts when included in the diets of suckling pigs and weaned piglets. Concentrated non-hydrolyzed feed protein granules represent a new type of soy protein concentrate free from antibiotics, hormonal remedies and GMOs. This feed supplement can be included either individually to the basic ration or into the composition of mixed feeds as the main highly digestible protein source with the original amino acid composition. The results

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27

Yang, Yong, Zhongjiang Wang, Rui Wang, et al. "Secondary Structure and Subunit Composition of Soy ProteinIn VitroDigested by Pepsin and Its Relation with Digestibility." BioMed Research International 2016 (2016): 1–11. http://dx.doi.org/10.1155/2016/5498639.

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In the present study,in vitrodigestibility and structure of soybean protein isolates (SPIs) prepared from five soybean varieties were investigated in simulated gastric fluid (SGF), using FT-IR microspectroscopy and SDS-PAGE. The result indicated thatβ-conformations were prone to be hydrolyzed by pepsin preferentially and transformed to unordered structure duringin vitrodigestion, followed by the digestion ofα-helix and unordered structure. A negative linear correlation coefficient was found between theβ-conformation contents of five SPIs and theirin vitrodigestibility values. The intensities o

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28

McClure, Sean. "Simultaneous Determination of Total Vitamins B1, B2, B3, and B6 in Infant Formula and Related Nutritionals by Enzymatic Digestion and LC-MS/MS—A Multi-Laboratory Testing Study Final Action: AOAC Method 2015.14." Journal of AOAC INTERNATIONAL 103, no. 4 (2020): 1060–72. http://dx.doi.org/10.1093/jaoacint/qsaa012.

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Abstract Background/Objective A multi-laboratory study was completed for AOAC First Action Method 2015.14. Ten laboratories from eight countries participated. Each laboratory analyzed (in duplicate) a placebo and 14 fortified nutritionals. Product matrices analyzed included milk, soy, partially hydrolyzed milk, partially hydrolyzed soy, and elemental-based infant formula powders, milk based infant formula ready-to-feed liquids, adult low-fat powders, and adult high fat and high protein ready-to-drink nutritionals. Data was then compared to standard method performance requirements (SMPR). Metho

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29

Yu, Liwei, and Lixia Gu. "Hydrolyzed polyacrylonitrile-blend -soy protein hydrogel fibers: a study of structure and dynamic pH response." Polymer International 58, no. 1 (2008): 66–73. http://dx.doi.org/10.1002/pi.2493.

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30

HARTNETT, E. K., and L. D. SATTERLEE. "THE FORMATION OF HEAT AND ENZYME INDUCED (PLASTEIN) GELS FROM PEPSIN-HYDROLYZED SOY PROTEIN ISOLATE." Journal of Food Biochemistry 14, no. 1 (1990): 1–13. http://dx.doi.org/10.1111/j.1745-4514.1990.tb00817.x.

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31

Voss, Glenise B., Vera Sousa, Paulo Rema, Manuela E. Pintado, and Luísa M. P. Valente. "Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (O. niloticus) Juveniles: Effects on Nutrient Utilization and Muscle Quality." Animals 11, no. 3 (2021): 590. http://dx.doi.org/10.3390/ani11030590.

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The apparent digestibility coefficients (ADCs) of differently processed okara meals were assessed in Nile tilapia diets: dried okara not autoclaved (FOK), dried okara autoclaved (AOK), okara hydrolyzed with Alcalase (ALOK) or Cynara cardunculus proteases (CYOK), and hydrolyzed okara fermented with lactic bacteria: Lactobacillus rhamnosus R11 (CYR11OK) or Bifidobacterium animalis ssp. lactis Bb12 (CYB12OK). Okara processing significantly affected nutrient digestibility: dry matter ADC was highest in CYR11OK (80%) and lowest in FOK (40%). The lowest protein digestibility was observed in CYR11OK

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32

Carroccio, A., F. Cavataio, G. Montalto, et al. "Evaluation of Pancreatic Function Development after Hydrolyzed Protein- Based and Soy-Based Formulas in Unweaned Infants." Scandinavian Journal of Gastroenterology 32, no. 3 (1997): 273–77. http://dx.doi.org/10.3109/00365529709000206.

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33

Qu, Ping, Hongying Huang, Guofeng Wu, Enhui Sun, and Zhizhou Chang. "The effect of hydrolyzed soy protein isolate on the structure and biodegradability of urea–formaldehyde adhesives." Journal of Adhesion Science and Technology 29, no. 6 (2015): 502–17. http://dx.doi.org/10.1080/01694243.2014.995909.

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34

Kim, Jin Seon, and Jung-Kue Shin. "A Study on the Salty Enhancing Effect in Salad Dressing Using Enzymatically Hydrolyzed Isolated Soy Protein." Food Engineering Progress 23, no. 2 (2019): 146–50. http://dx.doi.org/10.13050/foodengprog.2019.23.2.146.

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35

Kim, Jin Seon, and Jung-Kue Shin. "A Study on the Salty Enhancing Effect in Culinary Application by Enzymatically Hydrolyzed Isolated Soy Protein." Food Engineering Progress 25, no. 2 (2021): 132–38. http://dx.doi.org/10.13050/foodengprog.2021.25.2.132.

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36

Savoie, Laurent, Rafael A. Agudelo, Sylvie F. Gauthier, Johanne Marin, and Yves Pouliot. "In vitro Determination of the Release Kinetics of Peptides and Free Amino Acids During the Digestion of Food Proteins." Journal of AOAC INTERNATIONAL 88, no. 3 (2005): 935–48. http://dx.doi.org/10.1093/jaoac/88.3.935.

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Abstract The kinetics of peptide release during in vitro digestion of 4 protein sources (casein, cod protein, soy protein, and gluten) were investigated. Samples were sequentially hydrolyzed with pepsin (30 min) and pancreatin (2, 4, or 6 h) in a dialysis cell with continuous removal of digestion products. Nondialyzed digests were fractionated by ion-exchange chromatography and ultrafiltration. Animal proteins were digested at a greater rate than plant proteins. Target amino acids of specific enzymes appeared more rapidly in the dialyzed fractions when compared to other amino acids. Throughout

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37

Draher, Jonathan. "HPLC Determination of Total Tryptophan in Infant Formula and Adult/Pediatric Nutritional Formula Following Enzymatic Hydrolysis, Multilaboratory Testing Study: Final Action 2017.03." Journal of AOAC INTERNATIONAL 102, no. 5 (2019): 1567–73. http://dx.doi.org/10.1093/jaoac/102.5.1567.

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Abstract Background: A multi-laboratory study was completed with AOAC First Action Method 2017.03, HPLC Determination of Total Tryptophan in Infant Formula and Adult/Pediatric Nutritional Formula Following Enzymatic Hydrolysis. Objective: Ten laboratories from seven countries participated in the multi-laboratory study. Each laboratory analyzed 14 infant, pediatric, and adult nutritionals in duplicate. Product matrices analyzed included milk, soy, partially hydrolyzed milk, partially hydrolyzed soy, and elemental-based infant formula powders, milk-based infant formula ready-to-feed (RTF) liquid

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38

Pavlovic, Neda, Jelena Jovanovic, Verica Djordjevic, Bojana Balanc, Branko Bugarski, and Zorica Knezevic-Jugovic. "Production and characterization of liposomes with encapsulated bioactive soy protein hydrolysate." Chemical Industry 74, no. 5 (2020): 327–39. http://dx.doi.org/10.2298/hemind200530030p.

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Soy proteins known for their high nutritional value and pronounced techno-functional properties, can be hydrolyzed by using proteolytic enzymes and thus converted into hydrolysates rich in di-, tri- and oligopeptides. The resulting peptides are carriers of valuable biological activities, which make the soy hydrolysates very important in functional food applications as techno-functional and bioactive ingredients. However, commercial incorporation and application of soy protein hydrolysates can be hinderedby their low bioavailability and instability, bitter taste, hygroscopicity and possibility

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39

Flores, Alvaro, and Yudy K. Persaud. "Systemic reaction to an extensively hydrolyzed formula in an infant with cow’s milk anaphylaxis." Journal of Food Allergy 2, no. 2 (2020): 164–67. http://dx.doi.org/10.2500/jfa.2020.2.200035.

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Background: Cow’s milk allergy is the most common cause of food allergy in young children. Ingestion of milk products in children with a milk protein allergy can lead to anaphylaxis and must be avoided. Some guidelines suggest the use of an extensively hydrolyzed formula (EHF) in these cases; however, rare allergic reactions can still occur. Here, we presented a 3-month-old boy who developed anaphylaxis to a cow’s milk formula. Subsequently, he developed a rare systemic reaction to soy and to an EHF. Case: The patient had an unremarkable medical history and presented with signs and symptoms co

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McGraw, Nancy J., Nida Napawan, Mitchell R. Toland, John Schulze, Barry M. Tulk, and Elaine S. Krul. "Partially Hydrolyzed Soy Protein Shows Enhanced Transport of Amino Acids Compared to Nonhydrolyzed Protein across an Intestinal Epithelial Cell Monolayer." Journal of Food Science 79, no. 9 (2014): H1832—H1840. http://dx.doi.org/10.1111/1750-3841.12553.

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41

Hermanto, Sandra, Aldi Octavio, Azrifitria Azrifitria, and Susi Kusumaningrum. "The HMG-CoA Reductase Inhibitor Activities of Soy Protein Hydrolysates from Papain Hydrolysis." Molekul 16, no. 2 (2021): 145. http://dx.doi.org/10.20884/1.jm.2021.16.2.724.

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The search for an HMG-CoA reductase inhibitor agent as a safe and inexpensive alternative treatment for hypercholesterolemia has been carried out using soy protein hydrolysates as one of the bioactive peptide sources. This study was conducted to explore the potency of soy protein hydrolysates as an anti hypercholesterolemia agent by an in vitro assay, through the inhibition capacity of the HMG-CoA (3-hydroxy-3-methyl glutaryl-coenzyme A) reductase enzyme as a key component of cholesterol biosynthesis. Sample preparation started with soy protein isolation through acid precipitation and separate

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42

Ngoc, Ngo Minh. "ANTIOXIDANT ACTIVITIES OF HYDROLYSATES ORIGINATED FROM SOYBEAN AND SOY MILK RESIDUE." Vietnam Journal of Science and Technology 55, no. 5A (2018): 134. http://dx.doi.org/10.15625/2525-2518/55/5a/12188.

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Soybean (Glycine max) and soy milk residue (okara) are protein-rich materials. Soybean possesses the highest protein content among different types of beans (protein content of soybean varies from 40–42 %). Soy milk residue, a by-product of the soy milk manufacturing industry, contains approximately 27 % protein (by dry weight). A number of recent studies have investigated the improvement of functional properties of protein contained in soybean and okara by fermentation or by the use of proteolytic enzymes. The aim of this study was to evaluate the antioxidant activities of soybean and okara hy

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Sun, Enhui, Guangfu Liao, Qian Zhang, et al. "Green Preparation of Straw Fiber Reinforced Hydrolyzed Soy Protein Isolate/Urea/Formaldehyde Composites for Biocomposite Flower Pots Application." Materials 11, no. 9 (2018): 1695. http://dx.doi.org/10.3390/ma11091695.

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The effects of soil burial on the biodegradation of biocomposite flower pots (BFP) made from straw fiber (SF) and hydrolyzed soy protein isolate/urea/formaldehyde (HSPI/U/F) copolymer resin were studied in detail. The microstructure, crystallinity, functional groups, mechanical, degradation and thermal property of the prepared SF with HSPI/U/F copolymer resin have been studied, and the degradation mechanism was also elucidated. XRD results showed that the bond breakage between SF and HSPI/U/F copolymer resin induced a decrease in relative degradation-resistant crystal structures. FTIR spectra

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Hill, David J., Ralf G. Heine, Donald J. S. Cameron, Dorothy E. M. Francis, and Julie E. Bines. "The natural history of intolerance to soy and extensively hydrolyzed formula in infants with multiple food protein intolerance." Journal of Pediatrics 135, no. 1 (1999): 118–21. http://dx.doi.org/10.1016/s0022-3476(99)70341-0.

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Li, Weiwei, Wenhui Cao, Pei Wang, Jianlin Li, Qiuting Zhang, and Yan Yan. "Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components." Food Chemistry 359 (October 2021): 129926. http://dx.doi.org/10.1016/j.foodchem.2021.129926.

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Strzalkowski, Alexander, and Bridget Young. "Lactose-Reduced Infant Formulas Are Over-Consumed Whereas Hypoallergenic Infant Formulas Are Not - When Compared to Medical Necessity." Current Developments in Nutrition 5, Supplement_2 (2021): 820. http://dx.doi.org/10.1093/cdn/nzab046_117.

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Abstract Objectives We aimed to report the macronutrient composition of powdered infant formula purchased from major US physical-location retailers from 2017 through 2019. We then compared the percentage of lactose-reduced and hypoallergenic powdered infant formula consumed with the estimated prevalence of infant conditions necessitating a lactose-reduced or hypoallergenic formula. We also compared the proportion of formula consumed that was lactose-reduced between WIC and non-WIC purchases. Methods Annual powdered infant formula volume and purchase data from all major brick-and-mortar stores

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Teotônio, Daniela de Oliveira, Bárbara Alana Fonseca da Costa, Paula Thamara Goecking Gomes, et al. "Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality." Research, Society and Development 10, no. 3 (2021): e44510313556. http://dx.doi.org/10.33448/rsd-v10i3.13556.

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People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss of softness in the bread crumbs. The inclusion of frozen doughs for gluten-free bread can provide a feasible solution to increase product supply with high technological and sensory quality, providing fresh bread with uniform characteristics. The biggest challenge in the frozen dough for gluten-free bread is related to the high amount of water added to the dough (70-120 % - f

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Aaslyng, Margit Dall, L. M. Larsen, and Per Munk Nielsen. "The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis." Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A 208, no. 5-6 (1999): 355–61. http://dx.doi.org/10.1007/s002170050429.

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Martínez, Karina D., and Ana M. R. Pilosof. "Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology." International Journal of Carbohydrate Chemistry 2014 (February 4, 2014): 1–7. http://dx.doi.org/10.1155/2014/474720.

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The complex mixture studied, a hydrolyzed soy protein (HSP), κ-carrageenan (κC), and an hydroxypropyl methylcellulose (HPMC), could be used as a foaming agent under refrigeration or heating conditions because of the presence of one polysaccharide (HPMC) that gels on heating and another (κC) that gels on cooling. The objective of this work was to study the role of these polysaccharides on foaming properties by whipping methods at heating conditions. For this purpose, response surface methodology was used to optimize the mixed product in foamed food systems. The obtained results showed that the

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Schimpf, Karen J., Linda D. Butler Thompson, Shang-Jing Pan, et al. "Determination of trans and Total Vitamin K1 in Infant, Pediatric, and Adult Nutritionals by HPLC with Post Column Reduction and Fluorescence Detection: Multilaboratory Testing Study, AOAC Final Action 2015.09." Journal of AOAC INTERNATIONAL 102, no. 1 (2019): 222–32. http://dx.doi.org/10.5740/jaoacint.18-0155.

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Abstract A multilaboratory study was completed with AOAC INTERNATIONAL First Action Official MethodSM 2015.09, “Determination of trans and Total (cis+trans) Vitamin K1 in Infant, Pediatric, and Adult Nutritionals by HPLC with Post Column Reduction and Fluorescence Detection.” Eight laboratories from six countries participated in the multilaboratory study. Each laboratory analyzed 19 infant, pediatric, and adult nutritionals in duplicate. The product matrixes analyzed included milk, soy, partially hydrolyzed milk, partially hydrolyzed soy, and elemental-based infant formula powders; milk-based

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