The production of gel beads of soybean hull polysaccharides loaded with soy isoflavone and their pH-dependent release.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.126095
Abstract: Core-shell hydrogel beads were successfully produced from soybean hull polysaccharides (SHP). Using electron microscopy, the beads were found to be spherical with smooth surfaces and have tight gel network internal structures. Fourier transform infrared spectroscopy,… read more here.
Keywords: gel beads; soy isoflavone; soybean hull; release ... See more keywords
Simultaneous purification and immobilization of soybean hull peroxidase with a dye attached to chitosan mini-spheres
Sign Up to like & getrecommendations! Published in 2017 at "Biocatalysis and Biotransformation"
DOI: 10.1080/10242422.2017.1334767
Abstract: Abstract Soybean hull peroxidase (EC 1.11.1.7, SBP) was simultaneously purified and immobilized by dye affinity chromatography with Reactive Blue 4 attached to chitosan mini-spheres. Under optimized conditions, 96% of SBP was adsorbed to the matrix.… read more here.
Keywords: hull peroxidase; mini spheres; attached chitosan; dye ... See more keywords
165 Grazing evaluation of pearlillet with and without soybean hull supplementation in a forage-finished beef production system
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DOI: 10.1093/jas/skz053.127
Abstract: Pearl millet may be a viable forage option in forage-finished beef production systems due to favorable agronomic traits and nutritive value. Therefore, the objective of this study was to evaluate two varieties of pearl millet… read more here.
Keywords: soybean hull; finished beef; hull supplementation; forage ... See more keywords
Fermentation of soybean hull by Monascus pilosus and elucidation of its related molecular mechanism involved in the inhibition of lipid accumulation. An in sÃlico and in vitro approach
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Biochemistry"
DOI: 10.1111/jfbc.12442
Abstract: Soybean fermentation had been done over the years in order to increase its nutritional value. In order to that, our present study was focused on the fermentation of soybean hull (SH) by Monascus pilosus KCCM… read more here.
Keywords: lipid accumulation; soybean; soybean hull; fermentation ... See more keywords