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Soy is increasingly used as a food additive. In women, it is recommended as an alternative to hormonal replacement therapy and/or a preventive agent against breast cancer and osteoporosis. Previous data revealed that rats fed on raw soybean diet developed pancreas hypertrophy and hyperplasia. An animal model was used in our experiment to examine the effects of raw soybean on parotid gland of rats. The purpose of this study was to light on the role of different neuropeptide-containing nerve fibres on changes in the acinar cells. The morphological structure and the neuropeptide-containing nerve fibers (NPY, GAL, SOM, SP, CGRP, VIP) of the glands were examined by light and electronmicroscopy. Significant increase of the organ weight was detected in the animals fed by raw soybean compared to control samples. Changes in the number of different neuropeptide-containing nerve fibres were various: Significant decrease in the NPY-immunoreactive (IR) and significant increase in the GAL-IR nerve fibres were observed. Slight but not significant increase in VIP-IR; and no changes in the other IR nerve fibres were found. The electronmicroscopic alterations of acinar cells were manifest, where a large number of undifferentiated glandular cells were seen among the acini. Some of these cells contained two nuclei and their cytoplasm contained only a few secretory granules. These granules were similar to those in the mucous cells but not to the serous ones. The results presented here provide direct morphological evidence for the role of raw soy on the density of different neuropeptide-containing nerve fibres inducing proliferation in the acinar cells of parotid glands from rats. It is suggested that the hypertrophic changes in the glands might be caused by the alterations of nerve fibres.

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Journal of Thermal Analysis and Calorimetry
Authors:
Houyin Zhao
,
Yan Cao
,
William Orndorff
,
Yu-Hsiang Cheng
, and
Wei-ping Pan

available biodiesel. Experimental Biodiesel synthesis The soy biodiesel-1 (named biodiesel-1) was synthesized through a transesterification reaction with soybean oil, methanol, and a potassium hydroxide (KOH

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Introduction Soy protein/wheat gluten-based plastics and composites are being researched for possible replacement of synthetic plastics in some sectors such as biodegradable containers or packaging materials [ 1 – 7

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Abstract  

Optimum temperature and pH for the isolation of soy protein isolate (SPI) from soy protein concentrate (SPC) were established. Enzymatic hydrolysis of SPI with enzymes of different specificities such as trypsin, chymotrypsin, papain and urease was carried out and the products of hydrolysis were characterized by molecular mass determination [sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)] and thermal techniques [differential scanning calorimetry (DSC) and thermogravimetric analysis (TG)]. Enzymatic hydrolysis resulted in a significant reduction in molecular masses. However the thermal stability of hydrolysed SPI was similar to native SPI indicating that it is independent of molecular mass. DSC studies indicated an increase in temperatures of endothermic transition associated with SPI denaturation and loss of absorbed moisture in samples of lower molecular masses.

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laboratory showed that soy addition improved the texture of microwave baked pocket-type flat doughs by reducing their toughness [ 13 ]. Study of water mobility by thermal analysis (TG, DSC) and nuclear magnetic resonance relaxation studies ( 1 H NMR T 1 , T

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the North-eastern states, the rest of the Indian population (mainly in children and adolescents) is experiencing a large numbers of vitamin B 12 crises ( Chyne et al., 2017; Hati et al., 2019 ). Fermented soy-based foods may serve as ideal supplements

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), solid food ( Cui et al., 2021 ), etc., especially Low Moisture Viscous Sauces (LMVS). Salmonella strains in low-moisture foods can survive for a very long time, their number decreases only by 1 Log after 248⁓1,351 d under normal temperature ( Podolak

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Being the potential contributor of protein in vegetarian/vegan diet, soy products are gaining the attention of consumers across the globe. Beside minerals, vitamins, omega-3 fatty acids, and fibre, soybean is a rich source of biomolecules, namely

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Acta Alimentaria
Authors:
R. Habibi
,
A. Khosrowshahi Asl
,
L. Roufegarinejad
,
S. Zomorodi
, and
N. Asefi

market is expected to be worth around $4 billion by 2024, growing at a compound annual growth rate of 7.6%. In this regard, the consumption of soy protein products has become more and more popular due to their high nutritional value (contains well

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Acta Alimentaria
Authors:
P.G.d.S. Pires
,
C. Bavaresco
,
G.d.S. Oliveira
,
C. McManus
,
V. Machado dos Santos
, and
I. Andretta

was to compare and evaluate the effects of protein coatings (rice protein concentrate – RPC, soy protein concentrate – SPC, and whey protein concentrate – WPC) in maintaining the quality of eggs stored for six weeks at 20 °C. 2 Materials and methods

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