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Comparison Of Instrumental Methods For Measuring Seed Hardness Of Food-Grade Soybean, Mioko Tamura, Bo Zhang, Joyce Berger-Doyle, Pengyin Chen
Comparison Of Instrumental Methods For Measuring Seed Hardness Of Food-Grade Soybean, Mioko Tamura, Bo Zhang, Joyce Berger-Doyle, Pengyin Chen
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Seed hardness is an important factor in determining soybean suitability for natto production. There is no established methodology for testing seed texture of soybeans. The objective of this study was to develop an efficient method by examining different instruments and seed parameters that could be potentially used for testing soybean seed hardness. Five food-grade soybean genotypes with different seed sizes were used to determine seed hardness and water-absorption capacity. Water absorption capacity was expressed by swell ratios for seed weight, seed dimension, and volume of water changes before and after soaking. Seed hardness test was conducted by a one-bite method …
Effects Of Heating On Hydrophobicity, Viscosity, And Gelling Properties Of Soy Products, Robert S. Walnofer, Navam S. Hettiarachchy, Ronny Horax
Effects Of Heating On Hydrophobicity, Viscosity, And Gelling Properties Of Soy Products, Robert S. Walnofer, Navam S. Hettiarachchy, Ronny Horax
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
The co-product of soybean after oil extraction is the meal, which is rich in protein. From this meal, protein concentrate and protein isolate are prepared and are commercially available as functional ingredients. Thermal treatment is the most common step applied to foods during processing. Changes in structural and functional properties can be affected by thermal or chemical treatments. The objective of this study was to evaluate the effect of heat on surface hydrophobicity, gelling properties, and viscosity of soy meal (SM), soy protein concentrate (SPC), and soy protein isolate (SPI). The soy products were subjected to heat at varying temperatures …
Bradyrhizobium Japonicum And Soybean Symbiotic Response To Glyphosate In Glyphosate-Tolerant Soybeans, Jodie M. Scheele, C. Andy King, Marilynn K. Davies, Larry C. Purcell
Bradyrhizobium Japonicum And Soybean Symbiotic Response To Glyphosate In Glyphosate-Tolerant Soybeans, Jodie M. Scheele, C. Andy King, Marilynn K. Davies, Larry C. Purcell
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Soybean (Glycine max) grain contains approximately 40% protein and 6.5% nitrogen (N) on an elemental basis. Therefore, the plant requires an abundant N supply throughout its life cycle, and symbiotic N fixation of soybean with Bradyrhizobium japonicum provides 40 to 85% of the soybean N. Although soybean cultivars have been genetically engineered to withstand the herbicide glyphosate, B. japonicum grown in culture is sensitive to glyphosate. We hypothesized that glyphosate applied to glyphosate-tolerant soybean would inhibit nodulation by B. japonicum unless B. japonicum could also be selected for glyphosate tolerance. Cultures of B. japonicum were challenged with sublethal doses of …