Progress 10/01/00 to 09/30/06
Outputs
Novel results were obtained for improving soybean and muscle protein ingredients that can be utilized for developing new food products with improved composition, shelf-life and nutritional value. Near Infrared (NIR) and Nuclear Magnetic Resonance (NMR) techniques were employed for developing novel calibrations for amino acid composition analysis of soybean seeds and proteins. Over 50,000 developmental soybean lines were investigated by NIR in collaboration with the research group of Dr. Randall L. Nelson at UIUC which developed these novel soybean lines, some with high protein and good yield. Such NIR analyses are rapid, accurate and cost-effective, thus allowing the commercial analysis of soy-based foods and facilitating the development of novel, improved soybean food formulations. Such new, soy-meat based products are expected to have increased consumer acceptance, and also to be healthier than the commercial soy-based food products that are currently available.
Impacts
There are two main areas of expected impact which this completed project has successfully addressed: 1. The results of the project are expected to allow the development of novel soy-based foods with improved consumer acceptance, higher nutritional value and healthier than the existing commercial products; and 2. Novel calibration results obtained by state-of-the-science Near Infrared (NIR) and Nuclear Magnetic Resonance (NMR) methodology allow rapid, accurate and cost-effective analyses of soy- and meat-based foods that can be utilized by the food industry for substantial cost savings, and also to facilitate the rapid development of improved soybean food formulations.
Publications
- Guo, J. 2005. Development of dispersive and FT-NIR Spectroscopy Methodology for food and edible seed analysis. PhD Thesis. University of Illinois at Urbana-Champaign.
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Progress 01/01/05 to 12/31/05
Outputs
Novel Near Infrared (NIR) and Nuclear Magnetic Resonance (NMR) calibrations were developed during the current project year that allow inexpensive, accurate and rapid determinations of soybean protein and fat/oil contents in foods as well as in intact soybeans. Combining FT-NIR with high-resolution NMR we were also able to develop precise amino acid composition calibrations for soybean seeds and foods. Related applications of our latest results by these techniques are in the area of soybean--based foods with superior quality and improved nutritional properties for human consumption, as well as for improving health in the ageing human population, and also in preventing high cholesterol or obesity--related health problems.
Impacts
Our latest results will facilitate the development of soybean--based foods with superior quality and improved nutritional properties for human consumption. Furthermore, the novel calibrations developed by NIR will substantially reduce the cost of protein and oil analysis in foods, as well as the time required for such nutritionally important determinations. These results are also significant for improving health in the ageing human population, and also for preventing high cholesterol or obesity--related health problems.
Publications
- Baianu, I.C., Costescu, D., You, T., Lozano, P., Hofmann, N.E. and Korban, S. 2004. Near infrared microspectroscopy, fluorescence microspectroscopy, infrared chemical imaging and high-resolution nuclear magnetic resonance analysis of soybean seeds, somatic embryos and single cells. In: 94th AOCS Symp. Proceed., Kansas, MO. Oil Extraction and Analysis. pp. 241-282. AOCS Publs.: Champaign, Illinois.
- Kabelka, E.A., Diers, B.W., Fehr, W.R., LeRoy, A.R., Baianu, I.C., You, T., Neece, D.J. and Nelson, R.L. 2004. Putative alleles for increased yield from soybean plant introductions. Crop Science. 44:784-791.
- Baianu, I.C., Korban, S., Costescu, D., You, T., Lozano, P. and Hofmann, N.E. 2004. Fourier transform near infrared microspectroscopy, infrared chemical imaging, high-resolution nuclear magnetic resonance and fluorescence microspectroscopy detection of single cancer cells and single viral particles. (Detection d'une seule cellule maligne humaine et d'une particule virale par Fourier NIR spectroscopie, infrarouge hyper-spectroscopie de visualisation chimique, resonance magnetique nucleaire a haute resolution et micro-spectroscopie de fluorescence a correlation dynamique). CERN Preprint: EXT-2004-069.
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Progress 01/01/04 to 12/31/04
Outputs
Novel techniques and calibrations were developed for accurate, rapid and reproducible analyses of whole soybeans, soybean flours and soybean protein concentrates. Such analyses involved a combination of Fourier Transform Near Infrared (FT-NIR), FT-Infrared (FT-IR) and High-resolution, [H-1 decoupled] Carbon-13 Nuclear Magnetic Resonance (HR, C-13 NMR) for fatty acid and amino acid composition analyses of intact, whole soybeans, soybean flours and soybean protein concentrates. FT-NIR and FT-IR calibrations for fatty acids in soybeans were based on both Gas Chromatography-Mass Spectroscopy (GC-MS) and HR C-13 NMR data for a large number of standard and validation samples. FT-NIR calibrations for amino acid composition determination in soybeans were carried out by comparison with measurements on standards carried out by HR, C-13 and H-1 NMR. These novel NIR and IR calibrations were also tested and successfully validated with a large number of developmental soybean lines
(generated by the research group of Dr. Randall Nelson in parallel genetic selection programs at NSRL/UIUC). Several practically important conclusions were reached based on our measurements of over 25,000 samples per year for 3 years. Thus, it was found that it is practically possible to improve significantly both protein composition and the agronomic yield (the latter was obtained in parallel studies by Dr. Randall Nelson's group). It was also found that FT-NIR can be calibrated for rapid and accurate composition analyses of soybean and meat-based products, as well as health foods. Therefore, such FT-NIR calibrations can be widely utilized in fundamental, food chemistry/analytical research, soybean genetic selection and breeding programs, as well as in the food industry for food composition analyses of proteins, fats, moisture, small sugars and isoflavones. Accurate and reliable NIR calibrations of meat analysis and meat-based food systems are also being investigated.
Impacts
Recent studies of the health benefits of soybean proteins in human foods showed their potential for the prevention and treatment of cardiovascular diseases and also, tentatively, for prevention of Alzheimer's Disease (AD) in ageing human populations that are at risk for AD. This project examine novel and improved methods of soybean composition analyses, as well as the physiochemical interactions of soybean proteins with meat proteins. It also aims to establish the amino acid/fatty acid profiles and composition improvements of soybeans with the purpose of designing and developing novel health food products with improved soy protein quality, shelf-life, texture and taste, as well as of high nutritional quality. There is a niche market- estimated to be on the order of a billion US$- for such novel health food products based on soybean and meat proteins with high nutritional qualities that can be utilized in diets designed to improve human health and prevent disease in
certain human populations that are at risk for cardiovascular/cerebrovascular disease and AD.
Publications
- Kabelka, E.A., Diers, B.W., Fehr,W.R., LeRoy, A.R., Baianu, I.C., You, T., Neece, D.J. and Nelson, R.L. 2004. Identification of putative yield-enhancing quantitative trait loci from exotic soybean germplasm. Crop Science 42:423-430.
- Baianu, I.C., You, T., Costescu, D.M., Prisecaru, V., Lozano, P. and Nelson, R.L. 2004. Near infrared microspectroscopy, chemical imaging and NMR analysis of soybean oil, protein and amino acid residues in soybean seeds. In: Analysis of Oil Seeds. AOCS Publs. Ch.11:193-240.
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Progress 01/01/03 to 12/31/03
Outputs
Novel results were obtained by Near Infrared Spectroscopy (FT-NIR, NIT), FT-IR, High-resolution C-13 Nuclear Magnetic Resonance (NMR), Electron Microscopy (TEM, SEM), Ion Exchange (IE) and High-Performance Liquid Chromatography (HPLC) of soybean composition and especially soybean proteins. Determinations of amino acid composition profiles were carried out for both extracted soybean proteins and intact soybeans, and were then compared on a protein dry-basis percent. Such measurements were carried out for a wide range of soybean lines with the aim of improving the protein quality through selection and breeding of soybean lines that have higher protein quality in terms of the average amino acid composition of the soybeans. Recently, novel/high-quality FT-NIR calibrations were also developed for composition analysis of soy-based foods with high protein content and improved nutritional quality. Such calibrations were extended to isoflavone-containing foods such as soy
crisps, soy burgers, dry-roasted soy nuts, soy tofu, liquid soy milk and soy milk powder that are important for both nutritional studies and human health improvements through adequately selected diets.
Impacts
Recent studies of the health benefits of soybean proteins in human foods showed their potential for the prevention and treatment of cardiovascular diseases and also, tentatively, for cancer prevention. This project examines the physiochemical interactions of soybean proteins with muscle proteins, the amino acid profiles and composition improvements of soybeans with the purpose of designing and developing novel health food products with improved soy protein quality, shelf-life, texture and taste, as well as of high nutritional quality. There is a niche market- estimated to be on the order of a billion US$- for such novel health food products with high nutritional qualities that can be utilized in diets designed for improving human health.
Publications
- Baianu,I.C., Lozano, P.R., Prisecaru, V.I. and Lin, H.C. 2003. Novel techniques and applications to agricultural biotechnology. Health Foods and Medical Biotech. App. Biotech. Fd Sci. and Policy (In Press).
- Baianu,I.C. 2003. NIR microspectroscopy, fluorescence, IR chemical imaging and HR-NMR analysis of soybean seeds, somatic embryos and single cells. AOCS 94th Natl. Mtg. Proc, pp.1-54. Kansas, MO.
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Progress 01/01/02 to 12/31/02
Outputs
Soybean protein isolates and myofibrillar proteins were investigated by physicochemical techniques with the aim of improving properties that are important for the development of novel food products with improved nutritional value and shelf-life. Soybean protein-based formulations with polysaccharides and added salts at low concentrations were systematically investigated and characterized by high-resolution Carbon-13 Nuclear Magnetic Resonance (NMR) and Near Infrared Reflectance (NIR) spectroscopy. Among the polysaccharide additives studied are glucomannans extracted from plant cultivars of Amorphophallus konjac. Gelling mechanisms of glucomannan polysaccharides (GP) were investigated over a wide hydration range with, and without, the addition of proteins and water-soluble calcium salts. Our results indicate that Ca(++) cations act as essential cross-linkers for the GP gels, and that the stability of the hydrated formulations with soybean proteins is significantly
increased in comparison with that of soybean protein isolates without the added polysaccharides. Since GP's were widely reported to have significant nutritional/ health benefits for human populations these findings are important for developing novel health foods that contain high-quality proteins (such as soybean and myofibrillar proteins) and glucomannan polysaccharides as additives.
Impacts
The project's results are expected to lead to the development of new health food products with improved nutritional quality that would provide significant health benefits for human populations when available commercially.
Publications
- Baianu, I.C. and Ozu, E.M. 2003. Gelling mechanisms of glucomannan polysaccharides and their interactions with proteins. Ch.23 In: ACS Symp. Ser. 834: NMR Spectroscopy of Polymers in Solution and in the Solid State. Cheng, H.N. and English, A.D., Eds. ACS, Washington,DC: 298-305.
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Progress 01/01/01 to 12/31/01
Outputs
Physicochemical proteins of soybean storage proteins and muscle proteins are being investigated in relation to the development of novel functional foods with improved functionality and nutritive value. Both amino acid compositions and protein interactions were investigated for selected groups of soybean storage proteins, such as the 7S and 11S fractions isolated from well-defined soybean accessions available from the USDA's National Soybean Germplasm Collection in Urbana. The 7S and 11S amino acid composition and micro-rheological properties were determined by High-Field Carbon-13 Nuclear Magnetic Resonance (NMR) for highly-purified 7S and 11S soybean protein fractions both in aqueous solutions and in the solid state. The solution activities of several amino acids, as well as 7S and 11S soybean proteins were determined by Oxygen-17 NMR and compared with those of myofibrillar proteins in the presence of added salts. We have found that both rheological and
micro-rheological properties of soybean storage proteins and muscle proteins exhibit a strong dependence upon the protein activities monitored in the presence of added salts. Amino acid composition and protein conformation differences are reflected in significant differences between the protein activities of 7S and 11S for the same molar concentrations of protein and added salts, measured at the same pH. Our results lead to novel formulations of soy and meat-based foods with improved functionality/ nutritive properties that may also be important for preventing cardiovascular diseases.
Impacts
Our novel formulations of soy and meat-based foods developed during the year 2001 have improved functional/nutritive properties that may be important for preventing cardiovascular diseases. Such novel food products from soy proteins and meat have improved texture and taste in comparison with the products available in the marketplace, and are therefore likely to result in improved consumer acceptance.
Publications
- No publications reported this period
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