Enhanced Emulsifying and Calcium-binding Properties of Fermented Soybean Meal
- 30 Downloads
A processed soybean meal (BF-SBM) was prepared by fermenting soybean meal with the genus Bacillus sp. strain for comparison with commercially prepared Lactobacillus-fermented soybean meal (LF-SBM), an enzyme treated soybean meal (ET-SBM) and a soy protein concentrate (SPC). Emulsifying activity and stability of the emulsions prepared from these products were investigated using typical methods in the literature with modifications and Turbiscan measurements, respectively. Calcium ion chelating ability of the SBM products was determined using a modified literature method. The resulting protein profiles, emulsifying properties and calcium-binding behaviors of the soybean products were compared. The results are discussed in terms of the influence of peptide molecular weight and the concentration of specific amino acids on emulsifying and calcium-binding properties of soybean proteins.
Keywordssoybean meal fermentation emulsifying properties calcium-binding properties
Unable to display preview. Download preview PDF.
- 6.Yin, Y. L., S. K. Baidoo, H. Schulze, and P. H. Simmins (2001) Effects of supplementing diets containing hulless barley varieties having different levels of non-starch polysaccharides with β-glucanase and xylanase on the physiological status of the gastrointestinal tract and nutrient digestibility of weaned pigs. Livest. Prod. Sci. 71: 97–107.CrossRefGoogle Scholar
- 9.Cho, J. H., B. J. Min, Y. J. Chen, J. S. Yoo, Q. Wang, J. D. Kim, and I. H. Kim (2007) Evaluation of FSP (fermented soy protein) to replace soybean meal in weaned pigs: growth performance, blood urea nitrogen and total protein concentrations in serum and nutrient digestibility. Asian-Australas. J. Anim. Sci. 20: 1874.CrossRefGoogle Scholar
- 17.Soyfoods, Soy protein isolate (2013) http://www.soyfoods.org/soy-information/soy-fact-sheets/soy-protein-isolate-fact-sheet/.
- 27.Sapan, C. V., R. L. Lundblad, and N. C. Price (1999) Colorimetric protein assay techniques. Biotechnol. Appl. Biochem. 29: 99–108.Google Scholar
- 38.Shimizu, M., M. Saito, and K. Yamauchi (1986) Hydrophobicity and emulsifying activity of milk proteins, Agric. Biol. Chem. 50: 791–792.Google Scholar
- 44.Kroll, R. D. (1984) Effect of pH on the binding of calcium ions by soybean proteins. Cereal Chem. 61: 490–495.Google Scholar