Tofu Research Today is a free monthly online journal that collates and summarizes the latest research about Tofu, including details on soy protein, soya bean, bean curd, health benefits, risks.
Nanoparticles synthesized from soy protein: preparation, characterization, and application for nutraceutical encapsulation.
Teng Z, Luo Y, Wang Q
Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States.
Nanoparticles were synthesized from soy protein, one of the most abundant and widely utilized plant proteins, for nutraceutical and drug encapsulation. The preparation process consisted of dispersion, desolvation, drug incorporation, cross-linking, and evaporation. The role of each procedure in the formation of nanoparticles was systematically investigated by means of particle size, size distribution, and zeta potential as well as morphology observation. Curcumin as a model drug was encapsulated successfully into the nanoparticles, evidenced by Fourier transform infrared spectroscopy and X-ray diffraction patterns. The average size of the curcumin-loaded nanoparticles was 220.1 to 286.7 nm, and their zeta potential was around -36 mV. The highest encapsulation efficiency and loading efficiency achieved were 97.2% and 2.7%, respectively. The release of curcumin in phosphate buffer saline followed a biphasic pattern. Possible mechanisms of the formation of soy protein nanoparticles as well as the incorporation of curcumin were discussed based on the data obtained from this study.
Published 14 March 2012 in J Agric Food Chem, 60(10): 2712-20.
Articles on Tofu published 12 March 2012:
Defatted soybean flour was treated with hexane and ethanol to reduce lipid content and heated to inactivate lipoxygenase (LOX, linoleate:oxygen reductase; EC 220.127.116.11) to obtain lipid-reduced soybean flour (LRSF). The effects of processing conditions such as pH, reducing agent and storage time on yields and purity of glycinin (11S) were evaluated in the fractionation of soybean glycinin isolated from LRSF. Adjusting the pH of protein extract from 6.2 to 6.6, the yield of glycinin decreased by ... [Abstract] [Full-text]
Articles on Tofu published 7 March 2012:
Accumulation of β-conglycinin in soybean cotyledon through the formation of disulfide bonds between α'- and α-subunits. Plant Physiol, 158(3): 1395-405.
β-Conglycinin, one of the major soybean (Glycine max) seed storage proteins, is folded and assembled into trimers in the endoplasmic reticulum and accumulated into protein storage vacuoles. Prior experiments have used soybean β-conglycinin extracted using a reducing buffer containing a sulfhydryl reductant such as 2-mercaptoethanol, which reduces both intermolecular and intramolecular disulfide bonds within the proteins. In this study, soybean proteins were extracted from the cotyledons of ... [Abstract] [Full-text]
Influence of the Chungkookjang on histamine-induced wheal and flare skin response: a randomized, double-blind, placebo controlled trial. BMC Complement Altern Med, 11: 125.
Articles on Tofu published 5 March 2012:
Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy. Colloids Surf B Biointerfaces, 93: 41-8.
Fluorescence spectroscopy was used to acquire information on the structural changes of proteins at the oil/water interface in emulsions prepared by using soy protein isolate, glycinin, and β-conglycinin rich fractions. Spectral changes occurring from differences in the exposure of tryptophan residues to the solvent were evaluated with respect to spectra of native, urea-denatured, and heat treated proteins. The fluorescence emission maxima of the emulsions showed a red shift with respect to ... [Abstract] [Full-text]
Articles on Tofu published 2 March 2012:
Effects of ultrasound on growth, bioconversion of isoflavones and probiotic properties of parent and subsequent passages of Lactobacillus fermentum BT 8633 in biotin-supplemented soymilk. Ultrason Sonochem, 19(4): 890-900.
This study aimed to evaluate the effects of ultrasound on Lactobacillus fermentum BT 8633 in parent and subsequent passages based on their growth and isoflavone bioconversion activities in biotin-supplemented soymilk. The treated cells were also assessed for impact of ultrasound on probiotic properties. The growth of ultrasonicated parent cells increased (P<0.05) by 3.23-9.14% compared to that of the control during fermentation in biotin-soymilk. This was also associated with enhanced ... [Abstract] [Full-text]
Articles on Tofu published 29 February 2012:
Articles on Tofu published 28 February 2012:
Soybean (Glycine max) is extensively used all over the world due to its nutritional qualities. However, soybean is included in the "big eight" list of food allergens. According to the EU directive 2007/68/EC, food products containing soybeans have to be labeled in order to protect the allergic consumers. Nevertheless, soybeans can still inadvertently be present in food products. The development of analytical methods for the detection of traces of allergens is important for the ... [Abstract] [Full-text]
Articles on Tofu published 27 February 2012:
Effects of soybean curd wastewater on the growth and hydrocarbon production of Botryococcus braunii strain BOT-22. Bioresour Technol, 109: 304-7.
A laboratory study was conducted to evaluate the possibility of using wastewater from a soybean curd manufacturing plant as a growth promoter of Botryococcus braunii strain BOT-22. Soybean curd wastewater (SCW) were added to AF-6 medium to set the final concentration to 0% (control), 1%, 2%, 5%, and 10% (v/v). The growth and hydrocarbon production observed in the cultures with 1% and 2% SCW were significantly higher than that observed in the control. It was postulated that proteins and/or ... [Abstract] [Full-text]
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