Chemistry, texture, and flavor of soy

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Chemistry, texture, and flavor of soy

[edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry

（ACS symposium series, 1059）

American Chemical Society , Distributed by Oxford University Press, c2010

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注記

"This book is a culmination of a symposiume titled "Chemistry, Texture and Flavor of Soy", which was sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society and held at the 236th ACS National Meeting in Philadelphia, PA, August 17-21, 2008."--Pref.

Includes bibliographical references and index

内容説明・目次

内容説明

For centuries soy has served as an important and inexpensive source of high quality protein throughout the world, especially in Asia. Soybeans are now cultivated in large scale in North and South America, where they are mainly used for production of edible oil and animal feed. Part of the defatted soy meal by-products are refined into functional ingredients for inclusion into various processed food products, including meat, dairy, wheat, beverage and snack food products. Therefore, the consumption of soy has increased tremendously in the Western countries in the last thirty-forty years. More recent discoveries of a number of health benefits of soy have spurred a new wave of demand for soy foods, not only in Western countries, but also in those countries which traditionally consumed soy. Growth in soybean production and utilization is also occurring in developing countries to help meet nutritional needs of those populations. Despite the tremendous growth in the global consumption of soy, there are still many technological challenges that must be met to improve the food quality, nutritional and health promoting attributes of soy-containing foods. In particular, numerous flavor and textural challenges impact the quality and consumer acceptability of soy foods. These flavor and texture properties as well as the nutritional and health-promoting attributes are mainly determined by the chemistry and functionality of the chemical components of soy. This book will serve as a platform for future scientific and technological studies leading to improvements in the quality and acceptability of soy foods. It is a culmination of a symposium titled "Chemistry, Texture and Flavor of Soy", which was sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society and held at the 236th ACS National Meeting in Philadelphia, PA, August 17-21, 2008. In this book, leading researchers cover the following topics as they relate to the quality of soy foods and ingredients: the chemistry of soy and soy components, including isolation and characterization of bioactives and functional ingredients/compounds, texture aspects of soy and soy ingredients, including processing, characterization and measurement by sensory and/or instrumental means, and flavor chemistry and analysis (sensory and instrumental) of soy and soy products/ingredients/components.

目次

  • Preface
  • Composition and Chemistry
  • 1. Carbon-Centered Radicals in Soy Protein Products
  • William L. Boatright and M. Shah Jahan
  • 2. Trypsin Inhibitor Activity in Laboratory-Produced and Commercial Soymilk
  • S. H. Yuan and Sam K. C. Chang
  • 3. Heating Sequence and Calcium Lactate Concentration Effects on in Vitro Protein Digestibility and Oil Release in Emulsion Stabilized by Preheated Soy Protein and Caseinate
  • Nantarat Na Nakornpanom, Pranithi Hongsprabhas, and Parichat Hongsprabhas
  • 4. Effects of Heating Temperature and Cooling Rate on Denaturation of Soymilk Protein
  • Makoto Shimoyamada, Kimiko Tsuzuki, Hiroaki Asao, and Ryo Yamauchi
  • 5. Comparison of Laboratory and Industry Methods for the Separation of 7S and 11S Soy Proteins
  • Xu Jingting, Ren Jianhua, Ye Lingfeng, and Guo Shuntang
  • 6. Estimation of the Mutation Site of a Soyasapogenol A-Deficient Soybean [Glycine max (L.) Merr.] by LC-MS/MS Profile Analysis
  • Hiroko Sasama, Yoshitake Takada, Masao Ishimoto, Keisuke Kitamura, and Chigen Tsukamoto
  • 7. The Interaction of Oil Body and Protein in Soymilk Making
  • Y. Chen and T. Ono
  • 8. Storage-Induced Color and Biochemical Changes of Soybeans As Related to Soymilk and Tofu Making
  • Sam K. C. Chang
  • Bioactive Components
  • 9. Chemistry and Biological Properties of Soybean Peptides and Proteins
  • Elvira Gonzalez de Mejia and Vermont P. Dia
  • 10. Changes of Functional Components and Antioxidative Activity in the Process of Fermentation of Soybeans
  • Junko Yamashita, Hua-Ming Chen, Takako Naganuma, Tomohisa Ogawa, and Koji Muramoto
  • 11. Thermal Effects on the Conversion of Isoflavones in Soybean
  • Hsi-Mei Lai and Pei-Yin Lin
  • 12. Soy Protein Ingredients as Isoflavone Sources for Functional Foods
  • Maria Ines Genovese and Franco M. Lajolo
  • 13. Antioxidant Capabilities of Defatted Soy Flour Extracts
  • Xiaohua Yue and Zhimin Xu
  • Textural and Functional Properties
  • 14. Tofu Structure Is Regulated by Soymilk Protein Composition and Coagulant Concentration
  • Tomotada Ono, Yuzuru Onodera, Yeming Chen, and Katuhiko Nakasato
  • 15. Standardization of Physical Parameters for Instron Texture Analysis for Tofu Quality Evaluation
  • Shaohong Yuan and Sam K. C. Chang
  • 16. Soybean Phytate Content and Its Influence on Tofu Texture
  • Takahiro Ishiguro and Tomotada Ono
  • 17. Soybean Components Affect Physicochemical Properties of Soymilk, Coagulation Reactivity and Tofu Texture
  • Kyoko Toda, Kyoko Chiba, Kazuhiro Yagasaki, Koji Takahashi, Makita Hajika, and Tomotada Ono
  • 18. Development and Quality of Tofu Analogue Prepared from Whole Soybeans
  • Fuh-Juin Kao, Nan-Wei Su, and Min-Hsiung Lee
  • 19. Soy Protein Functionality and Food Bar Texture
  • Myong J. Cho
  • Flavor and Sensory Properties
  • 20. Sensory Evaluation Techniques To Promote Extruded Soy Foods Consumption and Increase Consumer Acceptance
  • Soo-Yeun Lee, Erika A. Neely, and Youngsoo Lee
  • 21. Flavor-Soy Protein Interactions
  • Inthawoot Suppavorasatit and Keith R. Cadwallader
  • 22. Comparison of Key Aroma Components between Soymilks Prepared by Cold and Hot Grinding Methods
  • Chenxing Sun, Keith R. Cadwallader, and Hun Kim
  • 23. Volatile Flavor Compounds and Flavor Profiles of Thai Soy Sauce
  • Sittiwat Lertsiri, Pitipong Wanakhachornkrai, Apinya Assavanig, Siree Chaiseri, and Thongchai Suwonsichon
  • 24. Identification of Flavor-Active Volatiles in Soy Protein Isolate via Gas Chromatography Olfactometry
  • Anthony J. Irwin, John D. Everard, and Robert J. Micketts
  • Indexes
  • Author Index
  • Subject Index

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