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生物源
Glycine max (soybean)
種類
Type I
形狀
powder
成份
Protein, ~52% (85+% dispersible and 1% fat.)
應用
microbiology
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一般說明
Soybean flour is produced from the leguminous plant, soybean. It is a source of nine essential amino acids and has lesser carbohydrates and fat. Soybean flour is an excellent protein source. It is highly bioavailable and its isoflavone content prevents cardiovascular problems.
應用
A defatted, slowly available protein nutrient.
Soybean flour has been used:
- for optimizing Triton X-114 (TX-114) based lipopolysaccharide (LPS) extraction
- as a protein supplement in the in vitro fermentation of rumen fluid
- as a protein supplement in batch culture of bovine digesta to assess its degradation
生化／生理作用
Some studies have shown that soybean flour can be carcinogenic and induce pancreatic cancer in rats.
準備報告
Not roasted
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
Eyeshields, Gloves, type N95 (US)
其他客户在看
Functional and edible uses of soy protein products
Singh P, et al.
Comprehensive Reviews in Food Science and Food Safety, 7(1), 14-28 (2008)
Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate
Mahmoodi MR, et al.
International Journal of Preventive Medicine, 5(1), 37-37 (2014)
E E McGuinness et al.
Environmental health perspectives, 56, 205-212 (1984-06-01)
We have reviewed the growth-promoting and carcinogenic effects of feeding raw soya flour to rats. If the raw soya flour-containing diets are fed for more than a year, about 10% of the animals develop pancreatic cancer. In addition, feeding raw
The fermentation of soybean meal by rumen microbes in vitro reveals different kinetic features for the inactivation and the degradation of trypsin inhibitor protein
Hoffmann EM, et al.
Anim. Feed Sci. Technol., 106(1-4), 189-197 (2003)
Optimized Triton X-114 assisted lipopolysaccharide (LPS) removal method reveals the immunomodulatory effect of food proteins
Teodorowicz M, et al.
PLoS ONE, 12(3), e0173778-e0173778 (2017)
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