Quality of Soybean Products in Terms of Essential Amino Acids Composition
Abstract
:1. Introduction
2. Materials and Methods
2.1. Material
2.2. Methods
2.2.1. Determination of Protein
2.2.2. Determination of Type and Content of Amino Acids
2.2.3. Determination of Moisture Content
2.2.4. Statistical Analysis
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Product | Raw Material | Content of Protein (g/100 g) | t | pgran | ||
---|---|---|---|---|---|---|
xmin–xmax | Sx (+/−) | |||||
Grain | GM | 33.01–36.77 | 35.76 | 0.846 | −1.05 | 0.336 |
C | 35.34–37.21 | 36.42 | 0.942 | |||
Soy pâté | GM | 6.21–6.57 | 6.35 | 0.156 | −6.53 * | 0.001 |
C | 8.10–9.62 | 8.91 | 0.769 | |||
Soy drink | GM | 2.62–3.00 | 2.81 | 0.208 | - | - |
Soy dessert | GM | 3.02–3.47 | 3.25 | 0.212 | ||
Tofu | C | 12.49–14.63 | 13.11 | 1.026 |
Amino Acids | Grain | Content (g/100 g) | t | pgran | |
---|---|---|---|---|---|
Sx (+/−) | |||||
Phenylalanine | GM | 1.831 | 0.091 | −2.06 | 0.085 |
C | 1.929 | 0.029 | |||
Leucine | GM | 2.762 | 0.133 | −1.09 | 0.319 |
C | 2.841 | 0.059 | |||
Isoleucine | GM | 1.662 | 0.080 | −0.91 | 0.399 |
C | 1.709 | 0.066 | |||
Methionine | GM | 0.633 | 0.014 | - | - |
C | 0.000 | 0.000 | |||
Valine | GM | 1.696 | 0.102 | −0.49 | 0.643 |
C | 1.734 | 0.122 | |||
Lysine | GM | 2.288 | 0.126 | −1.14 | 0.296 |
C | 2.363 | 0.039 | |||
Threonine | GM | 1.332 | 0.056 | −1.05 | 0.333 |
C | 1.382 | 0.076 | |||
Histidine | GM | 1.149 | 0.067 | −0.04 | 0.968 |
C | 1.151 | 0.029 |
Amino Acids | Soy Pâté | Content (g/100 g) | t | pgran | |
---|---|---|---|---|---|
Sx (+/−) | |||||
Phenylalanine | GM | 0.295 | 0.008 | −17.76 * | 0.000 |
C | 0.491 | 0.020 | |||
Leucine | GM | 0.457 | 0.020 | −10.00 * | 0.000 |
C | 0.739 | 0.053 | |||
Isoleucine | GM | 0.282 | 0.003 | −10.49 * | 0.000 |
C | 0.451 | 0.032 | |||
Methionine | GM | 0.083 | 0.006 | −4.28 * | 0.005 |
C | 0.112 | 0.013 | |||
Valine | GM | 0.277 | 0.022 | −1.01 | 0.353 |
C | 0.444 | 0.026 | |||
Lysine | GM | 0.358 | 0.009 | −10.53 * | 0.000 |
C | 0.554 | 0.036 | |||
Threonine | GM | 0.223 | 0.021 | −9.27 * | 0.000 |
C | 0.352 | 0.019 | |||
Histidine | GM | 0.211 | 0.014 | −3.98 * | 0.007 |
Amino Acids | Product | Product from Soybean Grain | Content (g/100 g) | |
---|---|---|---|---|
Sx (+/−) | ||||
Phenylalanine | Soy drink | GM | 0.151 | 0.001 |
Soy dessert | 0.157 | 0.009 | ||
Tofu curd | C | 0.767 | 0.055 | |
Leucine | Soy drink | GM | 0.228 | 0.001 |
Soy dessert | 0.234 | 0.004 | ||
Tofu curd | C | 1.139 | 0.070 | |
Isoleucine | Soy drink | GM | 0.207 | 0.136 |
Soy dessert | 0.145 | 0.002 | ||
Tofu curd | C | 0.689 | 0.048 | |
Methionine | Soy drink | GM | 0.040 | 0.002 |
Soy dessert | 0.042 | 0.002 | ||
Tofu curd | C | 0.202 | 0.004 | |
Valine | Soy drink | GM | 0.137 | 0.001 |
Soy dessert | 0.141 | 0.007 | ||
Tofu curd | C | 0.680 | 0.047 | |
Lisine | Soy drink | GM | 0.189 | 0.001 |
Soy dessert | 0.194 | 0.005 | ||
Tofu curd | C | 0.886 | 0.054 | |
Threonine | Soy drink | GM | 0.105 | 0.000 |
Soy dessert | 0.104 | 0.003 | ||
Tofu curd | C | 0.512 | 0.037 | |
Histidine | Soy drink | GM | 0.092 | 0.001 |
Soy dessert | 0.093 | 0.002 | ||
Tofu curd | C | 0.409 | 0.052 |
Product | Raw Material | Moisture Content (g/100 g) | t | pgran | |
---|---|---|---|---|---|
Sx (+/−) | |||||
Grain | GM | 11.30 | 0.344 | −1.16 | 0.289 |
C | 10.90 | 0.590 | |||
Soy pâté | GM | 63.73 | 1.513 | 6.22 * | 0.001 |
C | 69.12 | 0.843 | |||
Soy drink | GM | 92.16 | 0.087 | - | - |
Soy dessert | GM | 81.30 | 2.391 | ||
Tofu | C | 65.67 | 0.938 |
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Kudełka, W.; Kowalska, M.; Popis, M. Quality of Soybean Products in Terms of Essential Amino Acids Composition. Molecules 2021, 26, 5071. https://doi.org/10.3390/molecules26165071
Kudełka W, Kowalska M, Popis M. Quality of Soybean Products in Terms of Essential Amino Acids Composition. Molecules. 2021; 26(16):5071. https://doi.org/10.3390/molecules26165071
Chicago/Turabian StyleKudełka, Wanda, Małgorzata Kowalska, and Marzena Popis. 2021. "Quality of Soybean Products in Terms of Essential Amino Acids Composition" Molecules 26, no. 16: 5071. https://doi.org/10.3390/molecules26165071