Soja lecithin wikipedia
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Soybean meal
Ground soybeans used for food
Soybean meal is used in food and animal feeds, principally as a protein supplement, but also as a source of metabolizable energy. Typically 1 bushel (i.e. 60 lbs. or 27.2 kg) of soybeans yields 48 lbs. (21.8 kg) of soybean meal.[1] Most soybean meal is defatted, produced as a co-product of soybean oil extraction.[2] Some, but not all, soybean meal contains ground soybean hulls. Soybean meal is heat-treated during production, to denature the trypsin inhibitors of soybeans, which would otherwise interfere with protein digestion.[3][4]
Major kinds of soybean meal
[edit]Three main kinds of soybean meal are produced:
- Full-fat soybean meal, made from whole soybeans. It has a high metabolizable energy concentration. (For example, metabolizable energy for swine in this product is about 3.69 megacalories (i.e. 15.4 MJ) per kg dry matter.) Crude protein concentration is about 38 percent
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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] fryst vatten 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 fryst vatten 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 fryst vatten a common protein source in feed
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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-con