Progress 10/01/04 to 09/30/09
Outputs
Progress Report Objectives (from AD-416) The objective of this cooperative research project is to develop a value- added ingredient from soybean protein to mimic the functionality of a pregelatinized corn starch, and to characterize the physical properties of this soy-based ingredient for food and neutraceutical product development an application. Approach (from AD-416) Plan 1: Soy protein isolate will be prepared using commercial protocol and subjected to pH conditions to modify the protein and subjected gelation at high temperature, then cooled and stored in freezer for more than 8 hours. The frozen protein gels will be freeze-dried, and the dried gels will be ground up to an average particle size below 30 microns, yielding the derivatized soy protein isolate (dSPI). Plan 2: Thickening functionality of the dSPI solutions will be evaluated using traditional rotational viscometry to record the viscosity at various shear rates. Various solution concentrations will be tested at different temperatures to reveal stabilizing ability of the dSPI powders. In addition, water-holding capability for the modified soy powders will be analyzed using an established centrifugation procedure. The viscosity and water-holding capability of the dSPI will assist with the application of the new soy ingredient in food products. Significant Activities that Support Special Target Populations This project is related to Sub-Objective 2.3 of the in-house project: To evaluate the effect of low phytic acid concentration in soybean seed on functionality of soy protein for food applications. Using enzyme transglutaminase that promotes crosslinking in proteins, enhanced functionality of native soy protein isolate was achieved. Improved functionality was associated with apparent viscosity and protein aggregate formation. No enhanced functionality was found with thermally modified soy protein isolates. An investigation of the influence of enzymatic modification of soy protein on its functionality was completed and finalized. Progress was monitored through phone calls and emails, site visits, and annual reports.
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Progress 10/01/06 to 09/30/07
Outputs
Progress Report Objectives (from AD-416) The objective of this cooperative research project is to develop a value- added ingredient from soybean protein to mimic the functionality of a pregelatinized corn starch, and to characterize the physical properties of this soy-based ingredient for food and neutraceutical product development an application. Approach (from AD-416) Plan 1: Soy protein isolate will be prepared using commercial protocol and subjected to pH conditions to modify the protein and subjected gelation at high temperature, then cooled and stored in freezer for more than 8 hours. The frozen protein gels will be freeze-dried, and the dried gels will be ground up to an average particle size below 30 microns, yielding the derivatized soy protein isolate (dSPI). Plan 2: Thickening functionality of the dSPI solutions will be evaluated using traditional rotational viscometry to record the viscosity at various shear rates. Various solution concentrations will be tested at different temperatures to reveal stabilizing ability of the dSPI powders. In addition, water-holding capability for the modified soy powders will be analyzed using an established centrifugation procedure. The viscosity and water-holding capability of the dSPI will assist with the application of the new soy ingredient in food products. Significant Activities that Support Special Target Populations This report serves to document research conducted under a non-funded cooperative agreement between ARS and the Food Science Department at North Carolina State University. Additional details of research can be found in the report for the parent project 6645-21000-026-00D, Physiological/biochemical mechanisms associated with genetic alteration of soybean quality and productivity. Progress and outcome: Conjugation via Maillard reaction between soy protein and carbohydrates such as mannose and dextran to enhance functionality has been performed. The use of higher molecular weigh carbohydrates is known to increase the viscosity of conjugate dispersions and emulsions. The results showed that higher molecular weight polymers are essential for providing improved emulsion stability and viscosity. However, denaturing soy protein prior to complexation or conjugation led to decrease viscosity and sedimentation. Further development of this value-added and novel ingredient from soy protein will enhance the utility of this commodity and, therefore, enhance the competitiveness of soybean in the global market. Activities were maintained through annual progress reports, emails, and phone calls.
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Progress 10/01/05 to 09/30/06
Outputs
Progress Report 4d Progress report. This report serves to document research conducted under a non-funded cooperative agreement between ARS and the Food Science Department at North Carolina State University. Additional details of research can be found in the report for the parent project 6645-21000-025-00D, Fundamental mechanisms for genetic alteration of soybean quality and productivity. Progress and outcome: Physical modification of soy protein to enhance its functionality especially the gelling property has been established. The modification involved heat treatment at a temperature of protein denaturation or higher. Unlike whey or other proteins, no significant increase in functionality was seen when soy protein was subjected to chemical treatment such as pH alteration. It was also discovered that a protein concentration of 7.5% was critical for the modification. The gelling property exhibited by the modified soy protein is very desirable in food applications. With
its gelling or thickening property, modified soy protein could mimic the behavior of a gelatinized starch and eventually could be used to replace starch in foods. The further development of this value-added and novel ingredient from soy protein will enhance the utility of this commodity and, therefore, benefit the soybean growers.
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Progress 10/01/04 to 09/30/05
Outputs
4d Progress report. This report serves to document research conducted under a non-funded cooperative agreement between ARS and the Food Science Department at North Carolina State University. Additional details of research can be found in the report for the parent project 6645-21000-025-00D, Fundamental mechanisms for genetic alteration of soybean quality and productivity. Progress and outcome: Soy protein isolate was prepared using commercial procedure. Modified soy protein isolate was successfully produced by heat treatment, pH adjustment, and then sub-freezing temperature. The modified protein was found to exhibit superior functional properties over native protein especially as thickening and water-holding ingredients.
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