Chemistry, Texture, and Flavor of Soy

1059
1. Auflage 2011
ISBN: 978-0-8412-2561-9
Verlag: American Chemical Society

Buch, Englisch, Band 1059, 424 Seiten, Format (B × H): 161 mm x 229 mm, Gewicht: 694 g

Reihe: ACS Symposium Series

For centuries soy has served as an important and inexpensive source of high quality protein throughout the world, especially in Asia. Soybeans are now cultivated in large scale in North and South America, where they are mainly used for production of edible oil and animal feed. Part of the defatted soy meal by-products are refined into functional ingredients for inclusion into various processed food products, including meat, dairy, wheat, beverage and snack food
products. Therefore, the consumption of soy has increased tremendously in the Western countries in the last thirty-forty years. More recent discoveries of a number of health benefits of soy have spurred a new wave of demand for soy foods, not only in Western countries, but also in those countries which
traditionally consumed soy. Growth in soybean production and utilization is also occurring in developing countries to help meet nutritional needs of those populations. Despite the tremendous growth in the global consumption of soy, there are still many technological challenges that must be met to improve the food quality, nutritional and health promoting attributes of soy-containing foods. In particular, numerous flavor and textural challenges impact the quality and consumer acceptability of
soy foods. These flavor and texture properties as well as the nutritional and health-promoting attributes are mainly determined by the chemistry and functionality of the chemical components of soy.

This book will serve as a platform for future scientific and technological studies leading to improvements in the quality and acceptability of soy foods. It is a culmination of a symposium titled "Chemistry, Texture and Flavor of Soy", which was sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society and held at the 236th ACS National Meeting in Philadelphia, PA, August 17-21, 2008. In this book, leading researchers cover the following topics as they relate to
the quality of soy foods and ingredients: the chemistry of soy and soy components, including isolation and characterization of bioactives and functional ingredients/compounds, texture aspects of soy and soy ingredients, including processing, characterization and measurement by sensory and/or
instrumental means, and flavor chemistry and analysis (sensory and instrumental) of soy and soy products/ingredients/components.

Zielgruppe

Academics and professionals in related fields

Autoren/Hrsg.

Cadwallader, Keith

Chang, Sam

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Preface

Composition and Chemistry
1. Carbon-Centered Radicals in Soy Protein Products

William L. Boatright and M. Shah Jahan
2. Trypsin Inhibitor Activity in Laboratory-Produced and Commercial Soymilk

S. H. Yuan and Sam K. C. Chang
3. Heating Sequence and Calcium Lactate Concentration Effects on in Vitro Protein Digestibility and Oil Release in Emulsion Stabilized by Preheated Soy Protein and Caseinate

Nantarat Na Nakornpanom, Pranithi Hongsprabhas, and Parichat Hongsprabhas
4. Effects of Heating Temperature and Cooling Rate on Denaturation of Soymilk Protein

Makoto Shimoyamada, Kimiko Tsuzuki, Hiroaki Asao, and Ryo Yamauchi
5. Comparison of Laboratory and Industry Methods for the Separation of 7S and 11S Soy Proteins

Xu Jingting, Ren Jianhua, Ye Lingfeng, and Guo Shuntang
6. Estimation of the Mutation Site of a Soyasapogenol A-Deficient Soybean [Glycine max (L.) Merr.] by LC-MS/MS Profile Analysis

Hiroko Sasama, Yoshitake Takada, Masao Ishimoto, Keisuke Kitamura, and Chigen Tsukamoto
7. The Interaction of Oil Body and Protein in Soymilk Making

Y. Chen and T. Ono
8. Storage-Induced Color and Biochemical Changes of Soybeans As Related to Soymilk and Tofu Making

Sam K. C. Chang

Bioactive Components

9. Chemistry and Biological Properties of Soybean Peptides and Proteins

Elvira Gonzalez de Mejia and Vermont P. Dia
10. Changes of Functional Components and Antioxidative Activity in the Process of Fermentation of Soybeans

Junko Yamashita, Hua-Ming Chen, Takako Naganuma, Tomohisa Ogawa, and Koji Muramoto
11. Thermal Effects on the Conversion of Isoflavones in Soybean

Hsi-Mei Lai and Pei-Yin Lin
12. Soy Protein Ingredients as Isoflavone Sources for Functional Foods

Maria Inés Genovese and Franco M. Lajolo
13. Antioxidant Capabilities of Defatted Soy Flour Extracts

Xiaohua Yue and Zhimin Xu

Textural and Functional Properties
14. Tofu Structure Is Regulated by Soymilk Protein Composition and Coagulant Concentration

Tomotada Ono, Yuzuru Onodera, Yeming Chen, and Katuhiko Nakasato
15. Standardization of Physical Parameters for Instron Texture Analysis for Tofu Quality Evaluation

Shaohong Yuan and Sam K. C. Chang
16. Soybean Phytate Content and Its Influence on Tofu Texture

Takahiro Ishiguro and Tomotada Ono
17. Soybean Components Affect Physicochemical Properties of Soymilk, Coagulation Reactivity and Tofu Texture

Kyoko Toda, Kyoko Chiba, Kazuhiro Yagasaki, Koji Takahashi, Makita Hajika, and Tomotada Ono
18. Development and Quality of Tofu Analogue Prepared from Whole Soybeans

Fuh-Juin Kao, Nan-Wei Su, and Min-Hsiung Lee
19. Soy Protein Functionality and Food Bar Texture

Myong J. Cho

Flavor and Sensory Properties
20. Sensory Evaluation Techniques To Promote Extruded Soy Foods Consumption and Increase Consumer Acceptance

Soo-Yeun Lee, Erika A. Neely, and Youngsoo Lee
21. Flavor-Soy Protein Interactions

Inthawoot Suppavorasatit and Keith R. Cadwallader
22. Comparison of Key Aroma Components between Soymilks Prepared by Cold and Hot Grinding Methods

Chenxing Sun, Keith R. Cadwallader, and Hun Kim
23. Volatile Flavor Compounds and Flavor Profiles of Thai Soy Sauce

Sittiwat Lertsiri, Pitipong Wanakhachornkrai, Apinya Assavanig, Siree Chaiseri, and Thongchai Suwonsichon
24. Identification of Flavor-Active Volatiles in Soy Protein Isolate via Gas Chromatography Olfactometry

Anthony J. Irwin, John D. Everard, and Robert J. Micketts

Indexes
Author Index

Subject Index

Über Autor(innen)

Cadwallader, Keith
Keith R. Cadwallader is Professor of Food Chemistry in the Department of Food Science and Human Nutrition at the University of Illinois. He is Co-Director of the Illinois Center for Soy Foods.

Chang, Sam
Sam K.C. Chang is Professor of Food Science in the Department of Cereal and Food Sciences at North Dakota State University.