Wyniki wyszukiwania

1

Microstructure of soy protein products

100%

Cserhalmi Z., Katsaras K., Czukor B.

Polish Journal of Food and Nutrition Sciences

|

1998

|

tom 07

|

nr 2 Suppl.

2

Effects of far infrared treatment on soybean proteins

88%

Basman A., Yalcin S.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

3

Effect of starch and maltodextrin on physical properties of soy protein isolate-based edible films

88%

Galus S., Lenart A., Mathieu H., Debeaufort F.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

4

Changes in integrin-positive cells and T cell subpopulations in the peripheral blood and intestine of calves fed soya protein

63%

Brna M., Revajova V., Zitnan R., Levkut,Jr. M., Baran M., Levkut M.

Journal of Animal and Feed Sciences

|

2010

|

tom 19

|

nr 3

In order to examine the relation of known intestinal lesions to changes in T-cell phenotypes and integrin expression, 16 male 10-day-old Holstein calves were divided into two groups. For 28 days of the experiment, eight males were fed NutriMilk in which 50% of the crude protein was soya protein, and eight control animals, with NutriMilk containing only milk casein. The animals fed soya protein showed shorter jejunal villi with a corrugated surface and deeper crypts compared with the control calves. A higher density of CD8+ cells in the intestinal mucosa and a decrease of these cells in peripheral blood were found in calves fed soya protein. The number of CD11b-positive cells was decreased in the peripheral blood of calves fed soya protein. Lower expression of integrin could be related to the appearance of non-mature polymorphonuclear cells. It is not clear if the decrease in CD11b expression on blood cells could also be influenced by milk replacer, i.e. soya protein.

5

The effect of administration of soya-protein with Lys, Met, and His in two forms on casein yield and composition and AA profile in milk

63%

Hadrova S., Krizova L., Bjelka M., Trinacty J., Drackova M.

Journal of Animal and Feed Sciences

|

2007

|

tom 16

|

nr 1

3-17

6

The effect of soya protein supplement enriched with three amino acids on duodenal flow of soluble nitrogen fractions and amino acids in dairy cows

63%

Krizova L., Richter M., Trinacty J., Sterc J., Hadrova S.

Journal of Animal and Feed Sciences

|

2007

|

tom 16

|

nr 3

345-356

7

Technological aspects of obtaining sterilised soy puddings

63%

Dluzewska E., Zuk A., Leszczynski K.

Polish Journal of Food and Nutrition Sciences

|

2003

|

tom 12/53

|

nr 1

The aim of this study was to work out a recipe for sterilised soy puddings which, as an analogue of milk pudding, could compose a significant source of the soy protein in the diet. The investigations were performed to work out recipes for sterilised soy puddings containing similar contents of protein as those of based on milk or containing higher contents of soy protein up to 6.25 g in a 150 g portion of pudding. The quality of products was determined on the basis of the sensory evaluation, chemical composition determination, apparent viscosity, degree of starch gelatinisation, and investigation of sedimentation of high-temperature gelatinising starch. In the puddings additionally enriched in soy proteins, the respective consistency and sensory quality were achieved by adding 2.3% of the high-temperature gelatinising starch and 1.3% of the low-temperature gelatinising starch. Additive of thaumatin (at the level of 10 ppm in the final product) made the flavour enhancement of the sterilised soy puddings too extensive. As to the overall sensory quality, the sterilised soy puddings were inferior to the milk puddings nevertheless the soy puddings have been evaluated higher than the commercial soy puddings.

8

Influence of natural soya isoflavones and ipriflavone on rats' bone density

63%

Rahnama M., Swiatkowski W., Rzedzicki Z., Piskula M., Wiczkowski W.

Bulletin of the Veterinary Institute in Puławy

|

2005

|

tom 49

|

nr 4

9

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Beneficial effects of soybean protein and isoflavone extract supplementation on bone density and plasma lipids in females rats

63%

Ghanem K. Z.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 1

The main purpose of this study was to evaluate the effect of supplementation of a soybean protein concentrate (20%) on bone mass and plasma lipid profile of adult female rats as well as to test the effectiveness of a soybean isoflavonoid extract (0.5%) in preventing bone loss due to ovariectomy. Results showed that isoflavones separated from the soybean extract contain a higher amount of isoflavonoid glycosides (daidzin and genestin) than the aglycones (diadzein and genistein). Data obtained revealed that both plasma total cholesterol and high density lipoprotein cholesterol(HDL-C) of rats were not significantly changed due to the presence of the soybean protein concentrate (20%) in the diet. On the other hand, there was a significant decrease in plasma low density lipoprotein cholesterol (LDL-C) in soy protein group. Lipid peroxidation was significantly reduced due to feeding soybean protein concentrate (20%) of the diet (approximately 30% reduction). Rats fed the soybean protein concentrate (20%) diet had significantly higher mean bone densities (10% increase) of right tibia as compared with control (protein-based diet, 20%). The ovariectomized rats fed a diet containing the isoflavonoid extract had significantly higher mean bone densities (15% increase) and bone calcium of right tibia than ovariectomized rats fed the control diet. In conclusion, the present study demonstrated that soybean protein and isoflavones could have the potential to reduce the risks of postmenopausal osteoporosis and cardiovascular diseases in such women.

10

Effects of soy protein, whey powder and wheat gluten on quality characterictics of cooked beef sausages formulated with 5, 10 and 20 percentage fat

63%

Serdaroglu M., Ozsumer M. S.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2003

|

tom 06

|

nr 2

In this study the effects of fat level (5%, 10% and 20%) and soy protein (SP), whey powder (WP) or wheat gluten (WG) on binding properties, color, textural and sensory characteristics of cooked beef sausages were evaluated. Fat reduction decreased emulsion stability and water holding capacity (WHC) and resulted in higher cooking losses. Addition of SP, WP and WG increased WHC and emulsion stability (ES). The most effective additive on WHC and ES was SP. Reduced fat products were darker compared with 20% fat controls, adding fat replacers increased inside yellowness value. Fat level had no effect on shear force values, WP and WG reduced shear force values regardless of the fat level. Fat replaces resulted in no detrimental effects on sensory characteristics in low fat sausages.

11

Lupin protein attenuates the development of hypertension and normalises the vascular function of NaCl-loaded Goto-Kakizaki rats

63%

Pilvi T. K., Jauhiainen T., Cheng Z. J., Mervaala E. M., Vapaatalo H., Korpela R.

Journal of Physiology and Pharmacology

|

2006

|

tom 57

|

nr 2

The beneficial cardiovascular effects of soy protein have been studied intensively in recent years. Another protein-rich legume is lupin, which has been shown to have similar effects to those of soy in lowering serum cholesterol levels. In this study we compared the effects of lupin and soy protein on hypertension and vascular functions in spontaneously diabetic Goto-Kakizaki (GK) rat, which develop hypertension when fed a high-salt diet. The rats were fed with a 6% NaCl diet containing either lupin or soy protein isolate (20% weight/weight) for two weeks. In the end of the study the SBP was 18.6 mmHg lower (p<0.001) in the lupin group, and 12.0 mmHg lower (p<0.01) in the soy group than in the control group. Lupin and soy treatments normalised the decreased vasocontraction observed in the NaCl-fed control group, but only lupin treatment improved the impaired endothelium-dependent vasorelaxation. The attenuation of hypertension is likely to be mediated by the corrected vascular dysfunction, whose precise mechanism and the possible clinical relevance remains to be studied further.

12

Modulation of caecal microbiome in obese mice associated with administration of amaranth or soybean protein isolates

51%

Olguin-Calderon D., Gonzalez-Escobar J. L., Rios-Villa R., Dibildox-Alvarado E., De Leon-Rodriguez A., de la Rosa A. P. B.

Polish Journal of Food and Nutrition Sciences

|

2019

|

tom 69

|

nr 1

Obesity is defined as abnormal or excessive body fat accumulation that may have negative effects on health. Healthy diet induces a balance of gut microbiota, helping in turn to combat this metabolic disorder. Amaranth is well known because of its beneficial properties on health, but its effects on microbiota profile are still unknown. The aim of this study was to analyse the changes of gut microbiota in diet-induced obese mice due to amaranth protein consumption and to compare them with the changes due to soybean protein intake. Male C57BL/6 mice were fed for 8 weeks with regular (RD) or high-fat (HF) diet, without or with complementation with amaranth or soybean protein isolates. Morphological changes in caecum ultrathin sections were measured after hematoxylin/eosin staining. Microbiota was isolated from the caecum and 16S rRNA gene was sequenced. Caecal Short Chain Fatty Acids (SCFAs) were quantified by gas chromatography. The consumption of soybean protein induced the ectopic deposition of fat in the whole intestine while amaranth proteins increased caecal crypt depth and calceiform cells number sustaining its beneficial effect on health. The count of Ruminococcacea family bacteria was increased in mice fed with HF diet, but amaranth proteins intake reduced its abundance. In turn, Lachnospiraceae bacteria abundance decreased in mice fed the Control-HF and amaranth HF diets, but increased in mice fed the soybean diets. In mice fed the RD diets, amaranth induced the abundance of Prevotellaceae, an acetate-producing bacteria. Study results indicate that the modulation of caecal microbiota could be one of the mechanisms by which amaranth exerts its beneficial effects on health.

13

Izolaty i koncentraty sojowe jako bialka funkcjonalne

51%

Klys W.

Biuletyn Informacyjny Instytutu Żywności i Żywienia

|

1993

|

tom 02

|

nr 2

4-5

14

Lifespan of Africanized honey bees fed with various proteic supplements

51%

Sereia M. J., Toledo, de V. A. A., Faquinello P., Costa-Maia F. M., Castro,de S. E. S., Ruvolo-Takasusuki M. C. C., Furlan A. C.

Journal of Apicultural Science

|

2010

|

tom 54

|

nr 2

15

The comparison of pro- and antioxidant processes and activities of lipid metabolism in the rabbits on casein and soybean protein enriched diets

51%

Kopieczna-Grzebieniak E., Drozdz M., Piskorska D., Grabowska-Bochenek R., Wesolowski W., Toborek M.

Current Topics in Biophysics

|

1994

|

tom 18

|

nr 2

16

Badania modelowe wartosci uzupelniajacej bialka sojowego i rzepakowego w kompozycji z maka pszenna

45%

Klobukowski J., Kozikowski W.

Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

|

1995

|

tom 27

129-141

17

Wpływ dodatku izolowanych białek sojowych na jakość wypieczonego z koncentratu chleba bezglutenowego

45%

Marciniak-Lukasiak K., Dluzewska E., Kalinkiewicz K.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2010

|

tom 552

Określono sposób poprawy wartości odżywczej koncentratów chleba bezglutenowego poprzez wzbogacanie ich w izolowane białka sojowe. Zakres pracy obejmował określenie wpływu dodatku izolowanych białek sojowych na właściwości fizykochemiczne i cechy sensoryczne pieczywa otrzymanego z koncentratów bezglutenowych. Otrzymane pieczywo porównano z pieczywem bezglutenowym dostępnym na rynku. Jako wzorzec zastosowano chleb pszenno-żytni. Do koncentratów pieczywa bezglutenowego dodawano 7% izolowanych białek sojowych. Poszczególne próbki różniły się rodzajem dodanej mieszaniny hydrokoloidów. W pracy stosowano mieszaninę pektyny i gumy guar, mączki chleba świętojańskiego i gumy ksantanowej oraz pojedyncze gumy. Ocena fizykochemiczna pieczywa obejmowała oznaczenie: objętości, porowatości miękiszu, wilgotności oraz zawartości azotu ogólnego. Otrzymane pieczywo poddano badaniu twardości oraz ocenie sensorycznej. Dodatek izolowanych białek sojowych pozwolił na otrzymanie pieczywa bezglutenowego o zawartości białka zbliżonej do zawartości białka w pieczywie pszenno-żytnim. Dodatek białek sojowych wpłynął korzystniena cechy fizykochemiczne, sensoryczne oraz opóźnił proces czerstwienia pieczywa.

18

Wplyw zabiegow agrotechnicznych na sklad chemiczny nasion soi

38%

Pizlo H., Bobrecka-Jamro D.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

|

1996

|

tom 198

45-52

19

Reakcje nadwrażliwości u trzody chlewnej

38%

Dors A., Jablonski A.

Lecznica Dużych Zwierząt. Ogólnopolski Kwartalnik dla Lekarzy Weterynarii

|

2018

|

tom 13

|

nr 1

20

Wlasciwosci plyniecia wybranych spozywczych materialow sypkich

38%

Domian E., Milczarski L.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2003

|

tom 02

|

nr 2

37-46

W pracy badano właściwości płynięcia wybranych sypkich materiałów spożywczych w teście jednoosiowego ścinania według procedury pomiarowej zgodnej z teorią Jenike, przy czterech poziomach naprężenia konsolidującego z zakresu 6-5-16 kPa. Pomiary wykonano dla dwóch rodzajów preparatów białka sojowego oraz dla dwóch rodzajów serwatki w proszku. Dla każdego rodzaju materiału wyznaczono parametry plastycznego płynięcia takie, jak kohezja, kąt tarcia wewnętrznego, wytrzymałość na jednoosiowe ściskanie, funkcja płynięcia. Test jednoosiowego ścinania wykazał diametralnie różne właściwości mechaniczne preparatów sojowych i serwatki w proszku. Preparaty sojowe w proszku określono jako słabo kohezyjne, łatwo płynące. Preparaty serwatkowe są proszkami kohezyjnymi, trudno płynącymi.

Ograniczanie wyników

Microstructure of soy protein products

Effects of far infrared treatment on soybean proteins

Effect of starch and maltodextrin on physical properties of soy protein isolate-based edible films

Changes in integrin-positive cells and T cell subpopulations in the peripheral blood and intestine of calves fed soya protein

The effect of administration of soya-protein with Lys, Met, and His in two forms on casein yield and composition and AA profile in milk

The effect of soya protein supplement enriched with three amino acids on duodenal flow of soluble nitrogen fractions and amino acids in dairy cows

Technological aspects of obtaining sterilised soy puddings

Influence of natural soya isoflavones and ipriflavone on rats' bone density

Beneficial effects of soybean protein and isoflavone extract supplementation on bone density and plasma lipids in females rats

Effects of soy protein, whey powder and wheat gluten on quality characterictics of cooked beef sausages formulated with 5, 10 and 20 percentage fat

Lupin protein attenuates the development of hypertension and normalises the vascular function of NaCl-loaded Goto-Kakizaki rats

Modulation of caecal microbiome in obese mice associated with administration of amaranth or soybean protein isolates

Izolaty i koncentraty sojowe jako bialka funkcjonalne

Lifespan of Africanized honey bees fed with various proteic supplements

The comparison of pro- and antioxidant processes and activities of lipid metabolism in the rabbits on casein and soybean protein enriched diets

Badania modelowe wartosci uzupelniajacej bialka sojowego i rzepakowego w kompozycji z maka pszenna

Wpływ dodatku izolowanych białek sojowych na jakość wypieczonego z koncentratu chleba bezglutenowego

Wplyw zabiegow agrotechnicznych na sklad chemiczny nasion soi

Reakcje nadwrażliwości u trzody chlewnej

Wlasciwosci plyniecia wybranych spozywczych materialow sypkich