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Lyu B, Wang F, Li Y, Quek SY, Yu H. Editorial: Innovative high value-added processing of soybean and its by-products. Front Nutr 2023; 10:1240249. [PMID: 37441518 PMCID: PMC10334418 DOI: 10.3389/fnut.2023.1240249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Affiliation(s)
- Bo Lyu
- College of Food Science and Engineering, Jilin Agriculture University, Changchun, China
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun, China
| | - Fengzhong Wang
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yang Li
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun, China
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Siew Young Quek
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agriculture University, Changchun, China
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun, China
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Hypocholesterolemic effects of soy protein isolates from soybeans differing in 7S and 11S globulin subunits vary in rats fed a high cholesterol diet. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Lyu B, Li J, Meng X, Fu H, Wang W, Ji L, Wang Y, Guo Z, Yu H. The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Foods 2022; 11:1112. [PMID: 35454698 PMCID: PMC9032996 DOI: 10.3390/foods11081112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/08/2022] [Accepted: 04/12/2022] [Indexed: 11/24/2022] Open
Abstract
Plant-based meat analogues (PBMs) are increasingly interesting to customers because of their meat-like quality and contribution to a healthy diet. The single-screw extruder is an important method for processing PBMs, and the characteristics of the product are directly affected by the composition of the raw materials; however, little research focuses on this issue. To explore the effect of protein composition on the quality characteristics of PBMs produced by a single-screw extruder, four soybean varieties used in China (Heihe 43 (HH 43), Jiyu 86 (JY 86), Suinong 52 (SN 52), and Shengfeng 5 (SF 5)) were selected. The 11S/7S ratios for these varieties ranged from 1.0: 1 to 2.5: 1 in order to produce PBMs with different protein compositions. The structure, processing, nutrition, and flavor characteristics were explored to analyze their differences. The results showed that protein composition affected the structure of PBMs, but the correlation was not significant. Meanwhile, a lower 11S/7S ratio (HH 43) did not prove to be a favorable characteristic for the processing of PBMs. From the perspective of nutrition and flavor, it seems acceptable to use a moderate 11S/7S ratio (JY 86 and SN 43) to produce PBMs. This study proved that the protein composition of raw materials affects the characteristics of PBM products produced by a single-screw extruder. To produce PBMs of higher quality, soybeans with a markedly different 11S/7S ratio should not be selected.
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Affiliation(s)
- Bo Lyu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxin Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Xiangze Meng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Wei Wang
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- Jilin Provincial Agricultural Products Processing Industry Promotion Center, Changchun 130022, China
| | - Lei Ji
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Yi Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Zengwang Guo
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
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