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Gao XL, Chen FS, Wang YH, He SH, Guo WY, Li GH. Interactions between 7S/11S soybean globulins and wheat proteins during dough making. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01069-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Beski SSM, Swick RA, Iji PA. Specialized protein products in broiler chicken nutrition: A review. ACTA ACUST UNITED AC 2015; 1:47-53. [PMID: 29766993 PMCID: PMC5884466 DOI: 10.1016/j.aninu.2015.05.005] [Citation(s) in RCA: 97] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2015] [Accepted: 02/25/2015] [Indexed: 11/25/2022]
Abstract
In poultry nutrition, most attention is given to protein products, due to the importance of protein as a major constituent of the biologically active compounds in the body. It also assists in the synthesis of body tissue, for that renovation and growth of the body. Furthermore, protein exists in form of enzymes and hormones which play important roles in the physiology of any living organism. Broilers have high dietary protein requirements, so identification of the optimum protein concentration in broiler diets, for either maximizing broiler performance or profit, requires more knowledge about birds' requirements for protein and amino acids and their effects on the birds' growth performance and development. It also requires knowledge about the protein sources available that can be used in poultry diets. The broad aim of this review is to highlight the importance of some of the available high-quality specialized protein products of both animal and plant origins which can be explored for feeding broiler chickens. Minimization of the concentration of anti-nutritional factors (ANFs) and supplementation with immunologically active compounds are the main focus of gut health-promoting broiler diets. These diet characteristics are influenced by feed ingredient composition and feed processing. The general hypothesis is that these protein products are highly digestible and devoid of or contain less ANFs. Feeding these products to broiler chicks, especially at an earlier age, can assist early gut development and digestive physiology, and improve broiler growth performance and immunity.
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Affiliation(s)
- Sleman S M Beski
- School of Environmental and Rural Sciences, University of New England, Armidale 2351, Australia
| | - Robert A Swick
- School of Environmental and Rural Sciences, University of New England, Armidale 2351, Australia
| | - Paul A Iji
- School of Environmental and Rural Sciences, University of New England, Armidale 2351, Australia
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Kozlowska H, Elkowicz K, Rutkowski A. Thermal inactivation of trypsin inhibitors of soybean preparations added to meat. Meat Sci 2012; 4:95-102. [PMID: 22055617 DOI: 10.1016/0309-1740(80)90035-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/1979] [Indexed: 11/19/2022]
Abstract
The activity of trypsin inhibitors was investigated in minced meat in which 30% of meat protein was replaced by soybean preparations (flakes, concentrate, isolate, textured flour). Trypsin inhibitors were determined in 20% suspensions of these soybean preparations. The activity of trypsin inhibitors in soybean preparations added to meat, or suspended in water, appeared to be higher than that of dry products. The heat treatment (70, 80, 90 and 100°C for 15 min) reduced the inhibitor activity in all soybean preparations, both in model meat systems (MMS) and in suspensions. Trypsin inhibitor activity was higher in MMS than in water suspensions of soybean preparations, suggesting that meat components protect trypsin inhibitor proteins against heat treatment. Trypsin inhibitor activity in heated meat model systems was too low to produce unfavourable nutritional effects.
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Affiliation(s)
- H Kozlowska
- Institute of Food Engineering and Biotechnology, Agricultural-Technical University, Olsztyn, Poland
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Sathe SK, Deshpande SS, Salunkhe DK, Rackis JJ. Dry beans ofphaseolus. A review. Part 1. Chemical composition: Proteins. ACTA ACUST UNITED AC 2009. [DOI: 10.1080/10408398409527382] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Walker AF, Kochhar N. Effect of processing including domestic cooking on nutritional quality of legumes. Proc Nutr Soc 2007. [DOI: 10.1079/pns19820006] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Edwards HM, Douglas MW, Parsons CM, Baker DH. Protein and energy evaluation of soybean meals processed from genetically modified high-protein soybeans. Poult Sci 2000; 79:525-7. [PMID: 10780648 DOI: 10.1093/ps/79.4.525] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
A conventional and two genetically modified soybean samples were processed to dehulled soybean meal (SBM) at a pilot plant and were compared with SBM from a commercial processing plant. Crude protein levels (%) of the experimental SBM samples were M700, 52.5; M702, 53.4; and M703, 62.7. The commercial SBM sample (UI) contained 47.5% protein. Amino acid, gross energy, lipid, and fiber analyses were carried out, and true metabolizable energy and true amino acid digestibility were determined with adult cecectomized cockerels. Digestible Lys, Met, Cys, Thr, and Val, and also TMEn, were higher (P < 0.05) and NDF, fat, and phospholipids were lower in M703 than in the other SBM samples. The results of this study indicate that M703 has considerable advantages over conventional SBM as a feed ingredient for broiler chickens.
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Affiliation(s)
- H M Edwards
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, 61801, USA
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LU JOHNY, JASSER MOHAMEDSAL. CHARACTERISTICS AND ACCEPTABILITY OF A FLOUR PREPARED FROM SODIUM BICARBONATE SOAKED AND STEAMED SOYBEANS. J FOOD PROCESS PRES 1986. [DOI: 10.1111/j.1745-4549.1986.tb00017.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Comparative effects of feeding a protease inhibitor-enriched potato protein concentrate and soy flour to rats. ACTA ACUST UNITED AC 1985. [DOI: 10.1007/bf01092012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Development of a pilot plant process for the preparation of a soy trypsin inhibitor concentrate. J AM OIL CHEM SOC 1985. [DOI: 10.1007/bf02541496] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sathe SK, Deshpande SS, Salunkhe DK. Dry beans of Phaseolus. A review. Part 2. Chemical composition: carbohydrates, fiber, minerals, vitamins, and lipids. Crit Rev Food Sci Nutr 1984; 21:41-93. [PMID: 6091995 DOI: 10.1080/10408398409527396] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Beans of Phaseolus are an important food crop both economically and nutritionally, and are cultivated and consumed worldwide. With ever rising costs of meats and fresh fruits and vegetables, dry beans are expected to contribute more to the human nutrition in coming years. Traditionally, they have been referred to as "poor man's meat" and have contributed significantly to the diets of many people of several countries in Asia, Africa, Middle East, and South America. In recent years, a renewed interest in bean research in Western European countries and the U.S. is evident. In this review, certain biochemical, technological, nutritional, and toxicological aspects are discussed and the limitations and problems associated with dry beans of Phaseolus as human food are addressed.
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Abstract
Beans of Phaseolus are important food crops both economically and nutritionally, and are cultivated and consumed world wide. With ever rising costs of meats, fresh fruits, and vegetables, dry beans are expected to contribute more to the human nutrition in coming years. Traditionally, they have been referred to as "poor man's meat" and have contributed significantly to the diets of many people of several countries in Asia, Africa, the Middle East, and South America. In recent years, a renewed interest in bean research in Western European countries and the U.S. is evident. In this review, certain biochemical, technological, nutritional, and toxicological aspects are discussed and the limitations and problems associated with dry beans of Phaseolus as human food are addressed.
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Abstract
A potential application of plant proteins could be a replacement of animal proteins now in use in the food industry on the basis of certain specific functional properties plant proteins have. Modification of the chemical structure of selected plant proteins is needed to replace more expensive animal proteins as food ingredients that have specific functional characteristics. Structure modification may be achieved by physical, chemical, or microbiological methods, or by a combination of these. Immobilized enzyme techniques offer significant advantages for protein modification. Knowledge of the molecular properties of plant proteins is essential to understand the basis of protein functionality, to modify proteins so that they acquire desirable functional properties, and to predict potential applications of modified plant proteins. This paper reviews all the above mentioned aspects of plant protein chemistry and potential utilization.
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Wayler A, Queiroz E, Scrimshaw NS, Steinke FH, Rand WM, Young VR. Nitrogen balance studies in young men to assess the protein quality of an isolated soy protein in relation to meat proteins. J Nutr 1983; 113:2485-91. [PMID: 6686252 DOI: 10.1093/jn/113.12.2485] [Citation(s) in RCA: 35] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
The protein nutritional value of an isolated soy protein was examined in healthy young men during 10-day N-balance periods. In the first study (expt 1), 10 young men received a diet providing a test protein (N X 6.25) intake of 0.6 g protein per kilogram per day with nitrogen from either lean beef, isolated soy protein or various combinations of the two sources. No differences in N balance, digestibility or net protein utilization were observed when the soy protein replaced beef. In the second study (expt 2), three separate groups of seven young men each received graded intakes of either beef or an isonitrogenous mixture of beef and the isolated soy protein or dried skim milk. An estimate was made of the N intake from each source required for N equilibrium. These values were 116, 106 and 103 mg N/kg per day, respectively. No statistically significant differences were found among the three dietary groups. Thus, the protein quality of the isolated soy protein appears to be comparable to that of animal protein sources such as milk and beef.
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Solomons NW, Janghorbani M, Ting BT, Steinke FH, Christensen M, Bijlani R, Istfan N, Young VR. Bioavailability of zinc from a diet based on isolated soy protein: application in young men of the stable isotope tracer, 70Zn. J Nutr 1982; 112:1809-21. [PMID: 6889635 DOI: 10.1093/jn/112.10.1809] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
With the aid of the stable isotope, 70Zn, as a tracer and neutron activation analysis, a combination of extrinsic labeling of meals and fecal monitoring of isotope excretion was used as a safe and noninvasive approach for assessing the effects of the vegetable (soy) and animal (milk, beef) proteins on the absorption of zinc in healthy, adult human volunteers. A known amount of 70Zn was added as ZnCl2, to six consecutive meals over a 2-day period during which either one of three isonitrogenous liquid formulas (skim milk; soy isolate; or a 50:50 mixture) or one of two bologna sausages (soy isolate of beef) were given. The mean absorption of 70Zn from milk, soy and soy/milk was 41 +/- 4, 34 +/- 4, and 41 +/- 7% (mean +/- SEM), respectively, the presence of soy protein having no effect on absorption of the extrinsic label. For beef bologna and soy bologna, fractional absorption of the 70Zn tracer was 41 +/- 4 and 30 +/- 3%, respectively. Beef might favor absorption of extrinsic zinc. The kinetics of isotope excretion, pooling procedures, for stool samples and the utility of fecal markers were also evaluated.
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Review of earlier soya-protein-fortified foods to relieve malnutrition in less developed countries. J AM OIL CHEM SOC 1981. [DOI: 10.1007/bf02582417] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Morr CV. Technical problems and opportunities in using vegetable proteins in dairy products. J AM OIL CHEM SOC 1979. [DOI: 10.1007/bf02671510] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- C. V. Morr
- ; Department of Food Science; Clemson University; Clemson SC USA
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Kim DN, Lee KT, Reiner JM, Thomas WA. Effects of a soy protein product on serum and tissue cholesterol concentrations in swine fed high-fat, high-cholesterol diets. Exp Mol Pathol 1978; 29:385-99. [PMID: 569074 DOI: 10.1016/0014-4800(78)90080-1] [Citation(s) in RCA: 55] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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