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Journal articles on the topic 'Soy hull'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

Gnanasambandam, Ravin, and A. Proctor. "Preparation of soy hull pectin." Food Chemistry 65, no. 4 (1999): 461–67. http://dx.doi.org/10.1016/s0308-8146(98)00197-6.

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2

ASHRAF, HEA-RAN LEE, and HEA-RYONG LEE. "Effects of Soy Hull Flour on Soy Proteins Emulsions." Journal of Food Science 53, no. 6 (1988): 1766–68. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07837.x.

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3

Yang, Lina, Qian Lin, Lin Han та ін. "Soy hull dietary fiber alleviates inflammation in BALB/C mice by modulating the gut microbiota and suppressing the TLR-4/NF-κB signaling pathway". Food & Function 11, № 7 (2020): 5965–75. http://dx.doi.org/10.1039/d0fo01102a.

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Soy hull DF delayed glucose diffusion and absorption of bile acid. Soy hull DF alleviates inflammation in mice through suppressing TLR-4/NF-κB signaling pathway. Soy hull DF ameliorates the colitis induced decrease in gut microbiota species richness.

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4

Wang, Shengnan, Guoqiang Shao, Jinjie Yang, et al. "Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment." Food Science and Technology International 26, no. 5 (2020): 444–52. http://dx.doi.org/10.1177/1082013219894145.

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This study aims to evaluate the effects of soy soluble polysaccharide and soy hull polysaccharide on stability and characteristics of emulsions stabilised by soy protein isolate in an in vitro gastric environment. Zeta potential and particle size were used to investigate the changes of physico-chemical and stability in the three emulsions during in vitro gastric digestion, following the order: soy protein isolate–stability emulsion < soy protein isolate–soy soluble polysaccharide –stability emulsion < soy protein isolate–soy hull polysaccharide–stability emulsion, confirming that coalescence in the soy protein isolate–stability emulsion occurred during in vitro gastric digestion. Optical microscopy and stability measurement (backscattering) also validate that addition of polysaccharide (soy soluble polysaccharide and soy hull polysaccharide) can reduce the effect of simulated gastric fluid (i.e., pH, ionic strength and pepsin) on emulsion stability, especially, soy protein isolate–soy hull polysaccharide–stability emulsion, compared with soy protein isolate–stability emulsion. This suggests that the flocculation behaviours of these emulsions in the stomach lead to a difference in the quantity of oil and the size and structure of the oil droplets, which play a significant role in emulsion digestion in the gastrointestinal tract. This work may indicate a potential application of soy hull polysaccharide for the construction of emulsion food delivery systems.

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5

Gnanasambandam, R., and A. Proctor. "Soy hull as an adsorbent source in processing soy oil." Journal of the American Oil Chemists' Society 74, no. 6 (1997): 685–92. http://dx.doi.org/10.1007/s11746-997-0201-2.

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6

OLLINGER-SNYDER, PATRICIA, FATHY EL-GAZZAR, M. EILEEN MATTHEWS, ELMER H. MARTH, and NAN UNKLESBAY. "Thermal Destruction of Listeria monocytogenes in Ground Pork Prepared with and without Soy Hulls." Journal of Food Protection 58, no. 5 (1995): 573–76. http://dx.doi.org/10.4315/0362-028x-58.5.573.

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D-values and z-values were determined for Listeria monocytogenes Scott A cells heated in raw ground pork prepared with and without soy hulls and in a soy hull/water mixture. Products inoculated with ca. 107 colony-forming units (CFU) per g were sealed in glass vials, immersed in a water bath, and held at 50, 55, 60, or 62°C for predetermined times. Survival was determined by testing heated samples with McBride listeria agar. The D-values for L. monocytogenes cells at 50, 55, and 60°C were 108.81, 9.80, and 1.14 min, respectively, when heating was in ground pork and 113.64, 10.19, and 1.70 min, respectively, when heating in ground pork with added soy hulls. At 62°C L. monocytogenes cells were inactivated too rapidly to permit determination of the D-value. The D-values for L. monocytogenes in the soy hull/water mixture at 50 and 55°C were 19.84 and 3.94 min, respectively. L. monocytogenes cells were inactivated too quickly to determine the D-value at 60°C. The z-values for L. monocytogenes in ground pork prepared with and without soy hulls were 5.45 and 5.05°C, respectively. If ground pork naturally contains 102 L. monocytogenes cells per g and if we want to assure safety with a 4-D Listeria cook (reducing the L. monocytogenes population by four orders of magniatude), then according to results of this study, ground pork must be heated to an internal temperature of 60°C for at least 4.6 min and ground pork with added soy hulls for at least 6.8 min.

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7

Wang, Li, Min Wu, and Hua-Min Liu. "Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates." Carbohydrate Polymers 163 (May 2017): 181–90. http://dx.doi.org/10.1016/j.carbpol.2017.01.069.

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8

Proctor, A., and C. D. Harris. "Soy hull carbon as an adsorbent of minor crude soy oil components." Journal of the American Oil Chemists’ Society 73, no. 4 (1996): 527–29. http://dx.doi.org/10.1007/bf02523931.

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9

IBRAHIM, N., N. UNKLESBAY, S. KAPILA, and R. K. PURI. "Cholesterol Content of Restructured Pork/Soy Hull Mixture." Journal of Food Science 55, no. 6 (1990): 1488–90. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03550.x.

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10

Proctor, Andrew, and Sevugan Palaniappan. "Soy oil lutein adsorption by rice hull ash." Journal of the American Oil Chemists' Society 66, no. 11 (1989): 1618–21. http://dx.doi.org/10.1007/bf02636188.

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11

Monsoor, M. A., and A. Proctor. "Preparation and functional properties of soy hull pectin." Journal of the American Oil Chemists' Society 78, no. 7 (2001): 709. http://dx.doi.org/10.1007/s11746-001-0330-z.

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12

Satou, K., T. Takahashi, H. Goto, T. Kaneiwa, and H. Iizuka. "Electrical Properties of Plastic Composite Materials with Rice-hull and Soy-hull Carbon Powders." Transactions of the Materials Research Society of Japan 37, no. 1 (2012): 53–56. http://dx.doi.org/10.14723/tmrsj.37.53.

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13

Proctor, A., and Ravin Gnanasambandam. "Soy hull carbon as adsorbents of crude soy oil components: Effect of carbonization time." Journal of the American Oil Chemists' Society 74, no. 12 (1997): 1549–52. http://dx.doi.org/10.1007/s11746-997-0075-3.

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14

Hong, Yan, Andrew Proctor, and John Shultz. "Acid-treated soy hull carbon structure and adsorption performance." Journal of the American Oil Chemists' Society 77, no. 7 (2000): 785–90. http://dx.doi.org/10.1007/s11746-000-0125-2.

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15

Liu, Chun, Xiao-Lu Lin, Zhili Wan, Yuan Zou, Fen-Fen Cheng, and Xiao-Quan Yang. "The physicochemical properties, in vitro binding capacities and in vivo hypocholesterolemic activity of soluble dietary fiber extracted from soy hulls." Food & Function 7, no. 12 (2016): 4830–40. http://dx.doi.org/10.1039/c6fo01340f.

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16

Balint, Thomas, Boon Peng Chang, Amar K. Mohanty, and Manjusri Misra. "Underutilized Agricultural Co-Product as a Sustainable Biofiller for Polyamide 6,6: Effect of Carbonization Temperature." Molecules 25, no. 6 (2020): 1455. http://dx.doi.org/10.3390/molecules25061455.

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Polyamide 6,6 (PA66)-based biocomposites with low-cost carbonaceous natural fibers (i.e., soy hulls, co-product from soybean industry) were prepared through twin-screw extrusion and injection molding. The soy hull natural fiber was pyrolyzed at two different temperatures (500 °C and 900 °C denoted as BioC500 and BioC900 respectively) to obtain different types of biocarbons. The BioC500 preserved a higher number of functional groups as compared to BioC900. Higher graphitic carbon content was observed on the BioC900 than BioC500 as evident in Raman spectroscopy. Both biocarbons interact with the PA66 backbone through hydrogen bonding in different ways. BioC900 has a greater interaction with N-H stretching, while BioC500 interacts strongly with the amide I (C=O stretching) linkage. The BioC500 interrupts the crystallite growth of PA66 due to strong bond connection while the BioC900 promotes heterogeneous crystallization. Dynamic mechanical analysis shows that both biocarbons result in an increasing storage modulus and glass transition temperature with increasing content in the BioC/PA66 biocomposites over PA66. Rheological analysis shows that the incorporation of BioC900 results in decreasing melt viscosity of PA66, while the incorporation of BioC500 results in increasing the melt viscosity of PA66 due to greater filler–matrix adhesion. This study shows that pyrolyzed soy hull natural fiber can be processed effectively with a high temperature (>270 °C) engineering plastic for biocomposites fabrication with no degradation issues.

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17

Proctor, A., L. C. Tan, and S. Palaniappan. "Phospholipid adsorption onto rice hull ash from soy oil miscellas." Journal of the American Oil Chemists' Society 69, no. 10 (1992): 1049–50. http://dx.doi.org/10.1007/bf02541078.

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18

Lakshmi, M. C., and K. S. M. S. Raghavarao. "Downstream processing of soy hull peroxidase employing reverse micellar extraction." Biotechnology and Bioprocess Engineering 15, no. 6 (2010): 937–45. http://dx.doi.org/10.1007/s12257-010-0071-6.

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19

Zhong, Y., and Y. Zhao. "Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses)." Quality Assurance and Safety of Crops & Foods 7, no. 5 (2015): 651–60. http://dx.doi.org/10.3920/qas2014.0481.

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20

Quosai, Peter, Andrew Anstey, Amar K. Mohanty, and Manjusri Misra. "Characterization of biocarbon generated by high- and low-temperature pyrolysis of soy hulls and coffee chaff: for polymer composite applications." Royal Society Open Science 5, no. 8 (2018): 171970. http://dx.doi.org/10.1098/rsos.171970.

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The physical properties of biocarbon vary widely with the biomass used, and the temperature and duration of pyrolysis. This study identifies the effects of feedstock characteristics and pyrolysis conditions on the production of biocarbon and the corresponding properties for industrial applications. For coffee chaff and soy hulls, ash content and carbon content increased with pyrolysis temperature and duration. Ash content increased thermal conductivity and specific heat, and decreased electrical conductivity. Change in surface area with pyrolysis conditions was dependent on type of feedstock. Increased surface area corresponded with increased thermal and electrical conductivity. Increased carbon content corresponded with increased graphitization and thermal stability and decreased surface functionality. Properties of soy hull biocarbons were found to be similar to the properties of other biocarbons with industrial applications such as incorporation into polymer composites.

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21

UNKLESBAY, KENNETH, NAN UNKLESBAY, and KRZYSZTOF BIEDRZYCKI. "CONVECTION HEAT TRANSFER COEFFICIENT FOR A RESTRUCTURED PORK/SOY HULL PRODUCT." Journal of Food Process Engineering 14, no. 3 (1991): 197–208. http://dx.doi.org/10.1111/j.1745-4530.1991.tb00091.x.

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22

Haji, Aminoddin, and Niyaz Mohammad Mahmoodi. "Soy meal hull activated carbon: preparation, characterization and dye adsorption properties." Desalination and Water Treatment 44, no. 1-3 (2012): 237–44. http://dx.doi.org/10.1080/19443994.2012.691741.

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23

SHISHIDO, Michiaki, Taku OGAWA, Hiroyuki GOTO, Takeshi TAKAHASHI, and Hiroshi IIZUKA. "Electromagnetic Shielding in Rubber Composite Materials with Soy Hull Carbon Particles." Transactions of the Materials Research Society of Japan 34, no. 4 (2009): 667–70. http://dx.doi.org/10.14723/tmrsj.34.667.

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24

Proctor, A., P. K. Clark, and C. A. Parker. "Rice hull ash adsorbent performance under commercial soy oil bleaching conditions." Journal of the American Oil Chemists' Society 72, no. 4 (1995): 459–62. http://dx.doi.org/10.1007/bf02636089.

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25

Palaniappan, Sevugan, and Andrew Proctor. "Competitive adsorption of lutein from soy oil onto rice hull ash." Journal of the American Oil Chemists' Society 67, no. 9 (1990): 572–75. http://dx.doi.org/10.1007/bf02540769.

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26

Proctor, Andrew, and Sevugan Palaniappan. "Adsorption of soy oil free fatty acids by rice hull ash." Journal of the American Oil Chemists' Society 67, no. 1 (1990): 15–17. http://dx.doi.org/10.1007/bf02631381.

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27

Quirino, Rafael L., and Richard C. Larock. "Synthesis and properties of soy hull-reinforced biocomposites from conjugated soybean oil." Journal of Applied Polymer Science 112, no. 4 (2009): 2033–43. http://dx.doi.org/10.1002/app.29660.

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28

Proctor, Andrew, and Sevugan Palaniappan. "Desorption of soy oil lutein from rice hull cristobalite with polar solvents." Journal of the American Oil Chemists' Society 68, no. 7 (1991): 493–95. http://dx.doi.org/10.1007/bf02663819.

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29

Monsoor, Mamun A. "Effect of drying methods on the functional properties of soy hull pectin." Carbohydrate Polymers 61, no. 3 (2005): 362–67. http://dx.doi.org/10.1016/j.carbpol.2005.06.009.

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30

Liu, He, Jun Li, Xiao Fei Guo, et al. "Rheological Properties of Soy Hull Pectic Polysaccharide Affected by Citric Acid and Sucrose." Advanced Materials Research 781-784 (September 2013): 1448–53. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1448.

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In this study, the effects of citric acid and sucrose on rheological properties of soy hull pectin polysaccharide were analyzed. Sucrose can increase viscosity of SHPP and change its fluid type when the concentration was higher than 50%. Citric acid can induced SHPP gelation when sucrose was contained in the dispersions. Based on the results, SHPP has the properties of commercial high-methoxyl pectin.

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31

Yang, Lina, Hongyun Zhang, Yafan Zhao, et al. "Chemical Compositions and Prebiotic Activity of Soy Hull Polysaccharides in Vitro." Food Science and Technology Research 25, no. 6 (2019): 843–51. http://dx.doi.org/10.3136/fstr.25.843.

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32

Miller, D. K., H. W. Kim, Y. Lee, and Y. H. B. Kim. "Effects of soy hull fibers and freezing on quality attributes of beef patties." Meat Science 112 (February 2016): 175–76. http://dx.doi.org/10.1016/j.meatsci.2015.08.168.

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33

SCHAEFFER, C., N. UNKLESBAY, and K. UNKLESBAY. "EFFECT OF ALTERNATIVE TEMPERATURES ON FATTY ACID PROFILES IN PORK/SOY HULL NUGGETS." Foodservice Research International 6, no. 3 (1991): 183–95. http://dx.doi.org/10.1111/j.1745-4506.1991.tb00293.x.

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34

Gnanasambandam, Ravin, M. Mathias, and A. Proctor. "Structure and performance of soy hull carbon adsorbents as affected by pyrolysis temperature." Journal of the American Oil Chemists' Society 75, no. 5 (1998): 615–21. http://dx.doi.org/10.1007/s11746-998-0074-z.

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35

Porfiri, María Cecilia, Darío Marcelino Cabezas, and Jorge Ricardo Wagner. "Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour." Journal of Food Science and Technology 53, no. 2 (2016): 956–67. http://dx.doi.org/10.1007/s13197-015-2149-9.

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36

Jacela, J. Y., R. C. Sulabo, Joel M. DeRouchey, et al. "Amino acid digestibility and energy content of two different soy hull sources for swine." Kansas Agricultural Experiment Station Research Reports, no. 10 (January 1, 2007): 142–49. http://dx.doi.org/10.4148/2378-5977.7000.

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37

Chen, Chu-Yuan, Chun-I. Lin, and Hsi-Kuei Chen. "UV-vis Absorbance Spectra of Soy Oils Bleached with Rice Hull Ashes and Clays." JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 35, no. 6 (2002): 587–89. http://dx.doi.org/10.1252/jcej.35.587.

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38

Chen, Chu-Yuan, Chun-I. Lin, and Hsi-Kuei Chen. "Kinetics of Adsorption of .BETA.-Carotene from Soy Oil with Activated Rice Hull Ash." JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 36, no. 3 (2003): 265–70. http://dx.doi.org/10.1252/jcej.36.265.

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39

Nanda, Malaya R., Manjusri Misra, and Amar K. Mohanty. "Mechanical Performance of Soy-Hull-Reinforced Bioplastic Green Composites: A Comparison with Polypropylene Composites." Macromolecular Materials and Engineering 297, no. 2 (2011): 184–94. http://dx.doi.org/10.1002/mame.201100053.

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40

Lin, Tse-Li, and Chun-I. Lin. "Performances of peanut hull ashes in bleaching water-degummed and alkali-refined soy oil." Journal of the Taiwan Institute of Chemical Engineers 40, no. 2 (2009): 168–73. http://dx.doi.org/10.1016/j.jcice.2008.06.004.

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41

Zhang, Changhua, Fanjun Zhang, Lei Li, and Kai Zhang. "Adsorption Rare Earth Metal Ions from Aqueous Solution by Polyamidoamine Dendrimer Functionalized Soy Hull." Waste and Biomass Valorization 7, no. 5 (2016): 1211–19. http://dx.doi.org/10.1007/s12649-016-9514-4.

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42

Yang, Lina, Jinghang Huang, Xinghui Wu, et al. "Interactions between gut microbiota and soy hull polysaccharides regulate the air-liquid interfacial activity." Food Hydrocolloids 119 (October 2021): 106704. http://dx.doi.org/10.1016/j.foodhyd.2021.106704.

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43

Wang, Shengnan, Jinjie Yang, Guoqiang Shao, et al. "Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties." Food Hydrocolloids 101 (April 2020): 105490. http://dx.doi.org/10.1016/j.foodhyd.2019.105490.

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44

Wang, Shengnan, Jinjie Yang, Guoqiang Shao, et al. "pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization." Food Hydrocolloids 109 (December 2020): 106075. http://dx.doi.org/10.1016/j.foodhyd.2020.106075.

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45

Tajana, Krička, Matin Ana, Voća Neven, et al. "Changes in nutritional and energy properties of soybean seed and hull after roasting." Research in Agricultural Engineering 64, No. 2 (2018): 96–103. http://dx.doi.org/10.17221/29/2016-rae.

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After harvesting, soybean seed must be thermally treated because of the increased moisture content. The most common thermal treatment of soybean is roasting, with three indicators that are critical for the process itself: seed moisture content, roasting period and process temperature. Following the above-mentioned, the aim of this paper was to determine nutritional and energy changes in three soybean varieties (‘Gordana’, ‘Sivka’ and ‘Slavonka’). After collecting the samples, the nutrient structure of the core and energy components of seed hull for each variety were determined before and after the heat treatment by roasting. The roasted soybean seeds of the specified varieties were dried by exposure to temperatures of 125°C and 135°C in the duration of 10, 20 and 30 minutes. The results show that significant changes occurred in nutritional properties of soybean seed core in relation to temperature and time of roasting, as well as to assortment. There are also significant differences in elements, which affects the energy properties of soy seed hulls depending on temperature and duration of the procedure.

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46

Onyeneho, Sylvester, and Navam Hettiarachchy. "Effect of Navy Bean Hull Extract on the Oxidative Stability of Soy and Sunflower Oils." Journal of Agricultural and Food Chemistry 39, no. 10 (1991): 1701–4. http://dx.doi.org/10.1021/jf00010a600.

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47

Laszlo, Joseph A. "Mineral binding properties of soy hull. Modeling mineral interactions with an insoluble dietary fiber source." Journal of Agricultural and Food Chemistry 35, no. 4 (1987): 593–600. http://dx.doi.org/10.1021/jf00076a037.

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48

Porfiri, María Cecilia, and Jorge Ricardo Wagner. "Extraction and characterization of soy hull polysaccharide-protein fractions. Analysis of aggregation and surface rheology." Food Hydrocolloids 79 (June 2018): 40–47. http://dx.doi.org/10.1016/j.foodhyd.2017.11.050.

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49

Wang, Shengnan, Jinjie Yang, Guoqiang Shao, et al. "Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides." Food Hydrocolloids 99 (February 2020): 105366. http://dx.doi.org/10.1016/j.foodhyd.2019.105366.

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50

Pittaluga, Alejandro, Tara L. Felix, and Alejandro E. Relling. "PSX-36 Late-Breaking Abstract: Effect of increasing levels of soy hulls in finishing diets of feedlot cattle offered free-choice hay on performance, roughage intake and carcass characteristics." Journal of Animal Science 98, Supplement_4 (2020): 352–53. http://dx.doi.org/10.1093/jas/skaa278.619.

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Abstract The objective of this study was to evaluate the effect of increasing quantity of soy-hulls in diets of feedlot cattle offered free-choice hay on finishing performance, roughage intake, and carcass characteristics. Sixty heifers and 54 steers, Angus*Simangus-crossbreds, were used in a randomized complete block design. Cattle were stratified by sex and weight and randomly assigned to 1 of 12 pens. Treatment 1 consisted of 5% soy hulls (SH; 5%SH), 70% cracked corn (CC), 15% dry distiller grains with soluble (DDGS), 10% mineral supplement (SUP). Treatments 2 (10%SH) and 3 (15%SH) included an additional 5% and 10% SH in place of CC, respectively. Hay was offered ad libitum and separate from the concentrates in different bunks, both concentrate and forage were fed in GrowSafe units. Data were analyzed as a complete block design and mean differences in group means were determined using polynomial contrast [lineal (L) and quadratic (Q)]. There was a quadratic effect of soy hull inclusion on final body weight (fBW) and concentrate intake (Q-P ˂ 0.05); 5%SH and 15%SH had a greater fBW and concentrate intake compared to those fed 10%SH. Gain to feed ratio was not affected by treatments (L-P ≥ 0.33). There was a linear effect of SH on hay intake (L-P ˂ 0.05) with cattle fed 5%SH consuming less hay than those fed 15%SH. There was no effect on ribeye area, yield grade, or backfat (L-P ≥ 0.35; Q-P ≥ 0.14). Hot carcass weight tended to quadratically respond to dietary treatments (Q-P &lt; 0.10), while marbling score tended to be linearly decreased by increased SH inclusion (L-P = 0.09). Kidney-pelvic-heart fat was linearly decreased by increased SH inclusion (L-P ˂ 0.05). Results indicate that non-roughage NDF from by-products can effectively contribute to a reduction of roughage utilization in feedlot diets without compromising growth performance or carcass characteristics.

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