bluuebunny/crossref_metadata_2025_split huggingface dataset:
Significance for humans of biologically active factors in soybeans and other food legumes
Authors: Liener I. 
Published: July 2007

AbstractAmong the many biologically active factors present in the soybean, only protease inhibitors (PI) have been shown to exert significant adverse effects on animals consuming diets containing soybean protein. Evidence is presented to suggest that (a) PI are only partially responsible for the poor nutritive value of inadequately processed soybeans, (b) low levels of PI are relatively harmless to animals, (c) human trypsin is only weakly inhibited by PI, and (d) the human pancreas is probably insensitive to the hypertrophic effects of PI. Parelleling the wide spread distribution of PI in the plant kingdom are the so called phytohemagglutinins or lectins. Unlike the lectin present in soybeans which appears to have only a marginal effect on the nutritional quality of the protein, the lectin of the common bean (Phaseolus vulgaris) is quite toxic. Moreover, the major storage protein of such beans is quite resistant to digestion unless denatured by heat, thus emphasizing the importance of adequate processing of those legumes when used in the human diet. Although goiter‐inducing compounds are present in most cruciferous plants and cyanide‐producing substances may be found in cassava and lima beans, traditional methods of preparation and present technology have served to minimize any harmful effects that may accompany the ingestion of these foods by man. Brief mention will also be made of two human diseases, lathyrism and favism, associated with the consumption ofLathyrus sativus andVicia faba, respectively, their causative agents and mechanism of action. Although there are numerous examples of so called toxic constituents in legumes, they nevertheless have provided a valuable source of protein to man over the centuries. This can be attributed, in part, to the fact that man has learned how to detoxify them by suitable preparative measures. The varied nature of our diet also minimizes the contribution of a toxicant from any one foodstuff. Nevertheless, there is the ever present possibility that the prolonged consumption of a particular legume that may be improperly processed could bring to the surface toxic effects that otherwise would not be apparent. As the shortage of protein becomes more acute, it is not unlikely that much of the population of the world will be faced, in the future, with a more limited selection of protein‐foods, most of which will be of plant origin and, hence, potential carriers of toxic constituents. The food scientist should at least be cognizant of such a possibility and be prepared to apply his knowledge and skill to meeting this challenge.
New concepts in biological evaluation of novel protein foods
Authors: Miller Sanford A. 
Published: July 2007

AbstractTechnology has advanced to where it is now possible to fabricate new foods having high acceptability and providing better nutrient balance than the traditional foods they replace. If such products ultimately represent a major portion of the diet, then a new approach to toxicology and nutritional evaluation has to evolve to allow proper estimation of the safety and adequacy of the products. Traditional approaches to these problems are based upon the elucidation of major changes in the test organism, i.e., evaluation of substances of high biological potency. For food analogs, any deleterious effect will probably be at levels just above the natural noise level of the system. To compensate for this, most traditional evaluations of analogs have been made by feeding the test substances at extremely high, nonphysiological levels with the hope that this will reveal any toxic response. With this approach, however, many traditional foods would appear to be inadequate. A better technique may be designed to explore the functional consequences of feeding the test analog over several generations, using stress as a modifier to increase sensitivity of the system. Other sensitive measures such as behavior and resistance to disease should be included. The conceptual basis of this approach was used to test a vegetable protein analog (VPA). The feeding of VPA to animals as a significant part of the diet resulted in no change in the capacity of the animal to grow and reproduce and to function under stress conditions. Preliminary results of feeding this material through three generations also produced no changes in the parameters studies.
Effect of composition and processing on the nutritive value of some leguminous seeds
Authors: Pion R. , Menoles‐Pereira E. , Prugnaud J. 
Published: July 2007

AbstractLeguminous seeds are potential protein sources with variable nutritive value because of their amino acid pattern. Their nutritive value may be affected by some nonprotein components: tannins, poorly digestible carbohydrates and antinutritional factors. Some deleterious effects may be avoided by different technological processes developed to eliminate or inactivate the indesirable compounds. Unfortunately, the processes may themselves result in a decrease of the nutritive value of the proteins by making their amino acids unavailable to the animal organism. We studied some of these effects in field beans, soybeans, lupines and peas, using digestibility and growth trials with rats. The samples were used as sole proteins in balanced diets and supplemented with synthetic amino acids to meet the requirements. The significance of differences in apparent digestibilities was estimated from the amino acid composition on the feces using two calculation procedures described previously. These techniques were developed to assess the relative part of the undigestible food and of the intestinal bacteria in the feces. The growth of the animals was compared to a control group eating a fish meal diet. The free amino acids in blood and muscle were estimated in order to emphasize some amino acid unavailability.
Toxicity of cereal protein—Derived peptides for in vitro developing intestine from rat fetus
Authors: Auricchio S. , de Ritis G. , De Vincenzi M. , Silano V. 
Published: July 2007

AbstractThis paper describes work that shows that the PTC digest of gliadins extracted from hexaploid wheat flour have the same toxic activity of the PTC digest of gliadins extracted from hexaploid wheat gluten. Moreover, not all wheat species apparently contain the toxic components, thus suggesting that durum wheat foods may present, as compared to soft wheat foods, a lower risk for human health under particular circumstances. Similar considerations seem to apply to other cereal genera that seem to differ with respect to the presence and/or content of toxic peptides. Further experiments to test such a working hypothesis are now being made.
Economic advantages of using vegetable protein products in Scandinavia
Authors: Willner Percy 
Published: July 2007

AbstractSweden is a small country with different habits and traditions compared to the rest of Europe and even to the rest of Scandinavia. Numerous special conditions important for the economics of using vegetable protein are reviewed. Sweden is outside the EEC and has a protectionist agriculture policy. The food standards are rather special. Since 1973 government subsidies have been made for some important base foods like milk, cheese, meat and processed meat products. This has meant an increasing per capita consumption for these products as well as increasing problems of selling protein for substitution of meat or milk protein. A hesitancy to use vegetable proteins is due to, among other things, bad marketing and inferior products in the beginning of the 1970s. By tradition recombined meat products contain a lot of dry ingredients as, for instance, potato starch and rusks. The water content is high and the meat and fat contents are rather low. The process economy of using soy protein isolate lies very much in the possibility of better yield control. According to a Delfi Study, the future will bring an increasing usage of vegetable proteins in Sweden, While the total protein consumption, however, will not increase.
Functional properties of soy proteins
Authors: Kinsella John E. 
Published: July 2007

AbstractSoy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability. these are the intrinsic physicochemical characteristics which affect the behavior of protein in food systems during processing, manufacturing, storage and preparation, e.g., sorption, solubility, gelation, surfactancy, ligand‐binding, and film formation. These properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment. Because functional properties are influenced by the composition, structure and conformation of ingredient proteins, systematic elucidation of the physical properties of component protein is expedient for understanding the mechanism of particular functional traints. The composition and properties of the major components of soy proteins are summarized, and the functional properties of soy proteins of importance in current applications (e.g., hydration, gelation, emulsifying, foaming and flavorbinding characteristics) are briefly reviewed.
Flavor problems of vegetable food proteins
Authors: Rackis J. J. , Sessa D. J. , Honig D. H. 
Published: July 2007

AbstractFlavor is a major factor that limits the use of many vegetable proteins in foods. In high quality whole cereal grains, flavor and flavor stability present little or no problem; but when some cereals are further processed into protein concentrates and isolates, objectionable flavors can arise from oxidative deteri‐oriation of unsaturated fatty esters in protein‐bound lipids. However, degermed wheat and corn flours (endosperm products) have little or no flavor. Raw legumes and oilseeds enriched with respect to lipoxygenases and other metallo‐proteins possess lipid‐derived, objectionable flavor compounds. Lipoxygenase‐mediated conversion of lipids to lipohydroperoxides and their subsequent degradation form volatile and nonvolatile constituents responsible for off‐flavors. n‐Hexanal, 3‐cis‐hexenal, n‐pentylfuran, 2(1‐pentenyl)furan, and ethyl vinyl ketone are major contributors to grassy‐beany and green flavors. Higher 2,4‐alkadienals have oxidized painty, rancid flavors sometimes noted in residual lipids. Geosmin, an oxygenated hydrocarbon, is responsible for the musty, moldy, earthy flavor of dry beans. This compound may contribute to similar flavors noted in soy and corn protein isolates. Thermally degraded phenolic acids account for some of the objectionable cooked odors of soy products that have been subjected to high temperature treatment such as retorting, autoclaving, and sterilization. Oxidized phosphatidylcholine most likely accounts for the bitter taste of soy products. Oxygenated fatty acids, including the bittertasting trihydroxy octadecenoic acids, have been identified in the bitter phosphatidylcholines isolated from soybeans. Oxidized lipids appear to be associatted with the bitter, astringent, and rancid flavors of protein isolates prepared from wet‐milled corn germ flour. Grassy‐beany, bitter flavor compounds preexist in the maturing soybean and are also generated during processing. In some legumes development of off‐flavors can be readily controlled by rapid inactivation of lipoxygenase with heat, alcohol, or acid treatment. Legume powders of acceptable flavor quality can be prepared by wet‐milling whole seeds in aqueous alcohols. Extraction of meals with hydrogen bond‐breaking solvents, such as alcohols or azeotropic mixtures of hexane and alcohol, effectively removes protein‐bound lipids to yield concentrates with greatly improved flavors. Soy protein concentrates approaching the blandness of wheat flour have been prepared by a combination of azeotrope extraction and steaming. Similar processes can also be used to greatly improve flavor scores of corn germ protein isolates. Based on our present knowledge about the identity of off‐flavor constituents and how they are derived, much progress has been made to effectively remove or modify them. These developments should result in new emerging technology that would be applicable to the manufacture of highly acceptable protein products from various vegetable sources.
Yield and functional properties of air‐classified protein and starch fractions from eight legume flours
Authors: Sosulski F. , Youngs C. G. 
Published: July 2007

AbstractEight legumes were pin‐milled and air‐classified into protein (fine) and starch (coarse) fractions and their functional properties compared with those of soybean and lupine flours. The fine material which represented 22.5 to 29% of the original flours contained from 29 to 66% protein as well as a high proportion of the flour lipids and ash. The coarse material contained 51 to 68% starch and much of the crude fiber which was dense and concentrated in the starch fraction. Generally legumes which showed highly efficient starch fractionation gave lower recoveries of protein in the fine material. High values for oil absorption, oil emulsification, whippability and foam stability were characteristics of the protein fractions, while starch fractions gave high water absorptions, peak and cold viscosities. Gelation occurred in both air‐classified fractions. Pea and northern bean, chickpea and lima bean flours, and airclassified fractions gave generally higher values in the functional property tests, while fababean, field pea, mung bean and lentil gave high protein fractionation in the air classification process.
Designing vegetable proteins to fit market needs
Authors: Casey J. F. 
Published: July 2007

AbstractThe needs and wants of the market are discussed as well as the regulatory practices that frequently inhibit the fulfillment of the market's requirements. The advantages and short comings of the various types of protein ingredients are described, and appeals are made to the soy protein‐producing industry to protect the integrity of traditional products by recommending extension of meat and other products in such a manner as to preserve their traditional character. Improved technical service offered to the food processors can bring added assurance to the consumer of a continuing supply of quality traditional products. The soy protein industry must continue the development of their own products so that broader application is possible. The inherent nutritional and functional values of soy proteins are such as to make a new generation of textured products, and improvement in the functional properties of concentrates and isolates a very realistic goal. Compatibilities of soy proteins with other proteins and ingredients are discussed; suggestions are made that the inherent synergism in many of these combinations is an untapped developmental area that will enable us to design protein ingredients for specific applications and thus benefit the consuming public, as well as the food processing industry.
Launching a successful product on the consumer market
Authors: Cummings W. A. W. 
Published: July 2007

AbstractEssential steps in the development of a new product are reviewed. Consideration is given to background research on the target market area and the development of the marketing concept. Emphasis is placed on the essential close relationship between the marketing department and the research and development department in matching this concept with physical products. Various techniques of using market research for concept, in‐hall, and in‐home tests are considered. The use of market research findings by research and development in product refinement to achieve an optimum product is discussed. The marketing strategy including market positioning, advertising and the decision between test market and national launch is reviewed. Post‐launch support and maintenance of consumer interest, for example by line extensions, is examined, and the effect of competitors’ activities is discussed.
Food uses of sunflower proteins
Authors: Sosulski F. 
Published: July 2007

AbstractCommerical use of sunflower meal as a food product is dependent on the development of low chlorogenic acid cultivars and efficient procedures for dehulling the high oil cultivars and hybrids. Laboratory defatted sunflower flours have high protein contents, bland flavors, white colors at acid pH levels, and contain no antinutritive factors. Functional test data show that sunflower flours and protein concentrates have high salt solubility, oil absorption and oil emulsification. In rat feeding trials, the low lysine level in sunflower proteins has resulted in low protein efficiency ratios for sunflower diets and blends with cereals including bakery products. High weight gains are obtained for sunflower blends with legume and animal proteins, suggesting applications in milk and meat extenders and in soybean‐based infant, formulas. Heat treatments, mechanical agitation, and emulsifiers were effective in solubilizing 80% of sunflower proteins in extended milk formulations, and the product was given high ratings in taste panel evaluations. Sunflower flour slurries show excellent whippability and foam stability, comparable to that of soybean protein isolate, but lack the ability to form a firm gel. Wieners supplemented with sunflower products have low shrinkage and cooking losses, but rate poorly in organoleptic tests. Texturization of sunflower flour by extrusion cooking gave fibrous chunks which were greyish in appearance, but had a chewy texture, a meat‐like flavor, and gave low cooking losses in beef pattie formulations. Spun sunflower protein/casein (1:1) blends are superior to other vegetable proteins in shear strength, swellability and firmness. Sunflower flours are particularly deleterious to bread loaf characteristics. This effect can be partially overcome by autoclaving the flour, concentration of the protein, or addition of gluten, but the protein nutritive value of the supplemented bread is only marginally improved.
Uses of defatted and partially defatted peanut flours
Authors: Spadaro James J. 
Published: July 2007

AbstractDefatted peanut flour produced by direct solvent extraction and partially defatted peanut flours produced by mechanical pressing have many potential uses in foods. The defatted peanut flour has a high protein solubility and is light colored, practically tasteless, and odor free. The defatted peanut flour has been evaluated as: an additive to increase the protein content of foods such as bread and other baked goods, macaroni, pancakes, and puddings; an extender in meats such as meat loaf and frankfurters; and an aid in preparing skim and full‐fat (fat added) milk‐like drinks and ice creams. The characteristics of this flour also make it useful in the preparation of protein concentrates (by air classification) and protein isolates. The partially defatted flour, with about 55% oil removed, is ideal for preparing full‐fat, milk like drinks and can also be used in baked goods, ice cream, meats, and so forth. This flour can also be toasted to different degrees for use in foods such as baked goods, in which a nutty flavor may be desired. The “over roasted” flour has potential for use as a cocoa diluent.
Chemical constituents and protein food processing of rapeseed
Authors: Rutkowski A. , Kozlowska H. 
Published: July 2007

AbstractIn rapeseed, as in other oilseeds, there are some substances that adversely affect nutritional value. By application of appropriate technological processes, the antinutritive factors are removed and the final protein products appear to have high nutritive value. Compared with the soybean, rapeseed presents some unique problems. When processing rapeseed into protein foods, it is necessary to take into account high losses of nitrogen substances (nonprotein nitrogen), and higher costs of removing glucosinolates and their derivates, as well as phenolic compounds. Technically and economically feasible methods of reducing cellulose and phytate contents should be developed. In view of the presence of many constituents which lower the nutritional value of rapeseed protein products, it would appear that rapeseed is presently not a suitable raw material for production of food grade protein flour and grits. On the contrary, rapeseed protein concentrates and their texturates have satisfactory nutritional quality and feature good functional properties. Rapeseed isolates, except for poorer spinning properties, have similar characteristics to those of soybean isolates, but, as a result of low protein yields, their production is uneconomical. Recent progress in the breeding of glucosinolate‐free and low fiber rapeseed varieties offers a new approach for development of processing methods for useful protein products based on this raw material.
Taking prophets in soybean oil
Authors: Bartholomew David M. 
Published: July 2007

ConclusionIt's a tough year on farmers as well as on industries that use farm products. It is no simple matter for the analyst either. “Prophettering” can be dangerous to your health, as Jonah and others before and since this time have learned.What was the final chapter in the experience of Jonah? He finally got to Nineveh and made his prophecy about the coming destruction of the city if the citizens did not repent. They did change their ways and the city was saved. Consequently Jonah felt that the was a failure since the city was not destroyed. Well, it can happen to all of us.
Occurrence of cyclic fatty acid monomers in frying oils used for fast foods
Authors: Frankel E. N. , Smith L. M. , Hamblin C. L. , Creveling R. K. , Clifford A. J. 
Published: July 2007

AbstractCyclic fatty acid monomers were analyzed by gas chromatography in commercial frying oils, obtained in this country and in the Middle East. Samples were obtained from food outlets in California and Illinois after varying periods of usage. The samples from Egypt and Israel were collected from street vendors frying vegetable patties (known as “fallafel”) in open‐air stands. The United States samples ranged from 0.1 to 0.5% cyclic monomers, and from 1 to 8% polar +noneluted thermal oxidation materials. The Middle Eastern samples showed significantly more heat abuse, with values for cyclic monomers from 0.2 to 0.7% and polar materials ranging from 2 to 22%.
Relative esterifiability of the primary and secondary hydroxyl groups of glycerol
Authors: Brandner J. D. , Birkmeier R. L. 
Published: July 2007

SummaryA method has been devised for determining the relative esterifiability of the primary and secondary hydroxyl groups of glycerol. Contrary to the theory previously advanced by Feuge and Bailey, the primary and secondary hydroxyls are not equally esterifiable. The equilibrium constant favoring esterification of primary hydroxyl over secondary isca. 2.3 at reaction temperature (200°C.) and between 6 and 10 at room temperature. Since the equilibrium constant is substantially different at room temperature from that at reaction temperature, monoglycerides as customarily prepared are not at equilibrium at room temperature and undergo intramolecular migration of acyl groups frombeta toalpha hydroxyl positions. The rate of migration depends on the physical form of the ester and is accelerated by basic catalysts. In the vicinity of room temperature intermolecular rearrangement occurs only over very prolonged periods. The method of calculating relative esterifiability of primary and secondary hydroxyls should be applicable to other polyols.
The reaction of divinyl sulfone withalpha‐eleostearic acid
Authors: Placek Lida L. , Bickford W. G. 
Published: July 2007

SummaryThe reaction of divinyl sulfone withalpha‐eleostearic acid has been studied. The reaction product was found to be monomeric, consisting of only one divinyl sulfone and one eleostearic moiety. Contrary to expectations, the adduct contained only two ethylenic linkages rather than three and the addition product is considered to be a transannular sulfone.