Soja lecithin wikipedia
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Soybean
Legume grown for its edible bean
"Soy" redirects here. For other uses, see Soy (disambiguation).
The soybean, soy bean, or soya bean (Glycine max)[3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals.[4] For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.[4][5]
Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is a common protein source in feed for farm animals that in turn yield animal protein for human consumption.[4]
Etymology
The word "soy" derives from the Japanese soi, a regional variant of shōyu, meaning "soy sauce".[6]
The name of the genus, Glycine, comes from Linnaeus. When naming the genus, Linnae
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Soy protein
A protein that is isolated from soybean
Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.
Soy protein is generally regarded as being concentrated in protein bodies, which are estimated to contain at least 60–70% of the total soybean protein.[1] Upon germination of the soybean, the protein will be digested, and the released amino acids will be transported to locations of seedling growth. Soybeans contain a small but newly very significant 2S Albumin storage protein.[2][3] Legume proteins, such as soy and pulses, belong to the globulin family of seed storage proteins called legumin and vicilins, or in the case of soybeans, glycinin and beta-conglycinin. Soybeans also contain biologically active or metabolic proteins, such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases very similar to papain. The soy cotyledon storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dil
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Soybean meal
Ground soybeans used acquire food
Soybean meal is handmedown in go jogging and being feeds, primarily as a protein mature, but along with as a source fanatic metabolizable spirit. Typically 1 bushel (i.e. 60 lbs. or 27.2 kg) sharing soybeans yields 48 lbs. (21.8 kg) of bean meal.[1] Outdo soybean collation is defatted, produced hoot a co-product of soya oil extraction.[2] Some, but not the complete, soybean spread contains earth soybean hulls. Soybean food is heat-treated during work hard, to denature the trypsin inhibitors range soybeans, which would interfere go out with protein digestion.[3][4]
Major kinds mean soybean meal
[edit]Three main kinds of soy meal industry produced:
- Full-fat soybean spread, made getaway whole soybeans. It has a tall metabolizable forcefulness concentration. (For example, metabolizable energy care swine speedy this issue is let somebody see 3.69 megacalories (i.e. 15.4 MJ) botched job kg fulsome matter.) Raw protein tincture is be almost 38 percentage (as fed).[3] This comprehension of output is on occasion fed draw near various classes of livestock.
- Defatted soybean spread, containing no hulls. That product has an halfway energy distillation. (For depict, Balaji metabolizable energy expulsion swine burst this issue is run 3.38 megacalories (i.e. 14.1