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Understanding soya
bean chemistry
/2
Soya
y bean composition
p
An interesting little fellow
THE BAD
Soya Protein
Protein q quality
alit eq
equivalent
i alent to that of animal protein
(PER, AA score )
Lowers cholesterol and risk of heart disease (US
FDA approval)
Easily digestible protein
Contains lysine unlike other cereal proteins.
Fulfills essential amino acid requirements.
requirements
Amino acid composition of soya
Protein digestibility:
digestibilit Protein absorbed after
ingesting.
Important gauge of protein quality
Factors affecting digestibility:
Biologically active components, e.g phytates & trypsin
inhibitors, may reduce protein digestibility.
Heating inactivates these components and modifies soya
protein making it more digestible
digestible.
Chemical form of protein
The chemistry of the beany flavour
Characteristic fla
flavour
o r of so
soya:
a bean
beany, green
green,
rancid, bitter.
Consists of trigl
triglycerides,
cerides free fatt
fatty acids
acids,
phospholipids, tocopherols, phytosterols,
hydrocarbons and trace elements
Low total fat content
High proportion of unsaturated fatty acids (60%)
compared to saturated fatty acid (40%)
High in omega
omega-3 3 and omega-6-fatty
omega 6 fatty acids
Good source of essential fatty acid (1-2% of daily
caloric intake))
Soya carbohydrates
Soya Carbohydrates
Sucrose, Cellulose,
Raffinose, hemicellulose,
Stachyose pectin, starch
Soluble carbohydrates
Benefits:
B fit
Increase population of indigenous bifidobacteria in
colon, increase vitamin content , prevent pathogenic
diarrhoea, prevent constipation, reduce blood
pressure, etc...
Source
So rce of dietar
dietary fibre
Factors affecting insoluble carbos:
Prolonged cooking can soften soyabean texture due to the
pectin in between the cells.
Dehulling: Hulls contain major portion of carbohydrates
( 86%)
(~86%).
Removed with okara
Soya minerals
So a is rich in vitamins.
Soya itamins
Water soluble (thiamin, riboflavin, niacin, pantothenic acid,
folic acid)
Oil soluble (Vit A and E)
Effects of processing:
In processes involving water:
Thiamin (7.6-15.7% retention)
Riboflavin (11.7-21.1% retention)
Tofu
T f processing:
i
Vit E loss (30-47%)
Biologically Active Components
Biologically
active
componentsts
Trypsin inhibitors
Isoflavones
Phytates
L ti
Lectins
Trypsin Inhibitor (TI)
Nutritional value:
Inhibits trypsin and chymotrypsin (protein digestion enzyme)
Disturbs digestion in humans.
Effects of processing:
TI activity inactivated through heating
heating.
Overheating may reduce protein solubility and lead to a loss
in amino acid content.
Optimum heat treatment = 80% destruction of TI activity.
activity
TI inactivation increases the nutritive value of soya proteins,
which makes it an important indicator of soya quality.
Effect of steaming on trypsin inhibitor
activity
ti it and
d protein
t i efficiency
ffi i ratio
ti (PER)
of soya meal.
Lectins
Effects:
Clumps red blood corpuscles.
Lowers blood insulin levels.
Degenerates liver and kidneys
kidneys.
Interferes with the absorption of iron and lipid from the diet.
Methods of elimination:
Moist heat treatment destroys lectins.
Dry heat treatment ineffective.
Phytates
N tritional value:
Nutritional al e
Soya beans main source of phosphorous.
Inhibits enzymes involved in digestion.
Methods of elimination
Heating decreases phytate content significantly.
Increase in soaking temperature decreases phytate content
by ~26%.
26%.
Isoflavones
Effects
Effects:
Estrogenic activity
Antioxidant properties
Antifungal properties
Anticarcinogenic properties
Effects of processing:
During production of soya beverages,
decrease after soaking (12% loss)
alkaline extraction in soya protein isolates (53%)
Bean quality
B lit ffor soya
milk extraction
Understanding Soya
Bean Chemistry
High q
quality
alit prod
products
cts cannot be prod
produced
ced from
poor quality raw materials.
Quality parameters
Age
g
Ph i l
Physical
Physical Sensory
Biochemistry Time of harvest
Variety
Bean defects & cleaning system
Quality parameters at the raw material
stage
t
Protein
NSI (Nitrogen Solubility Index) of the beans should be above 85%.
Solubility
Protein It is the soluble protein content which is important and not total
C t t
Content protein.
t i
Moisture 10-12% preferred and should not exceed 13%. If over 14%, there
Content is a risk of enzyme activity which will cause oxidation of the fat.
Time of The beans should be fully ripened. Unripe beans may give a raw
Harvest and bitter flavour.
Size The beans should be of uniform size
size.
The beans should not be older than 12 months. Excess storage
Age may cause discolouration, diminished NSI, high viscosity and
poor flavour.
p
Uncleaned Soybeans
Same Soybeans after being cleaned
Types of Soybeans Removed
Remove
Remo e Undersi
Undersized ed So
Soybeans
beans
Remove Defective Soybeans
R
Remove S
Splitslit & Mi
Misshapen
h S
Soybeans
b
Remove Discolored Soybeans
R
Remove allll F
Foreign
i M Materials
t i l
Remove Dust and any Light Materials
Magnets to remove metal objects
State Approved Moisture Detection Machine / 40
NIR Analysis detects protein content and other nutritional properties / 41
Trait test for Non-GMO purity
Results Shown By Thin Red Line
GMO Test Records
Sampler takes 100 seeds per 30 kgs of soybeans for sample records
Testing Procedures
Moisture
Moist re
NIR testing (protein and other nutritional data)
T it ttestt for
Trait f detection
d t ti off GMO contamination
t i ti
Germination
S
Screen ttestt for
f foreign
f i material
t i l content
t t and
d also
l
odor/mold content
Requirements of US Grade Number 1 Soya
b
beans according
di to
t the
th Offi
Official
i l St
Standards
d d
of The United States
Grade Min. Max. Max. Max. Max. Max. Max.
test limit of limit limit of limit of limit of limit of
weight moisture of damaged heat foreign brown,
per splits kernels damaged material black,
litre total kernels and/or
bi-
coloured
soya
beans in
yellow
or green
soya
beans
Drying
Dr ing
Moisture content
Cl
Cleaning
i prior
i tto storage
t
Storage temperature
St
Storage h
humidity
idit
Storage duration
Bean Storage effect on protein recover
Colour & pH affected by storage
Soya bean variety affects quality too
Varieties vary
ar in
in:
agronomic characteristics
yield, maturity group, disease and pest resistance
chemical composition
oil and protein content, fatty acid composition, types of
storage
g pprotein p
present
physical appearance
seed size, seed shape, seed coat colour and hilum colour
Soy Bean Variety key point
Hilum=white
Storage time, moisture
& temperature
t t afect:
f t
Yield
Colour
pH
Cleaning + size
selection
Low immature seeds
Colour sorting
GMO Declaration Definitions
GMO free:
free traceability
traceabilit free of all kinds of GMO.
GMO
Legally problematical because some aspects are
not well-defined,
well defined like analytical control
control,
contamination by seed counts etc.
From non GMO sources (Gold Standard = Identity
Preserved Certified): traceability from GMO free
sources, but contamination accepted by a
maximum of 0.9 %
Processed from GMO: has to be declared, if soya
from GMO sources is consciously used
IP soyabeans are planted under exacting conditions to meet specifications
under contract.
contract
Public / 54
Commercially grown organic IP soyabeans.
Public / 55
Organic soyabeans can not be treated with herbicides. Weeds in this particular
farm are picked by hand.
Public / 56
Identity preservation requires segregated storage of specific
varieties. This is done both on farm and at IP co-operative
elevators.
IP soyabeans are often shipped in containers rather than bulk
commodity vessels
vessels.
Public / 58
T i l soya bean
Typical b certificate
tifi t
Public
LMH/SoyaUHT seminar 2013/03/19 / 59
Differentt R
Diff Raw IIngredients
di t
for Soya milk production
Raw materials options for Soya drink
production
d ti
Beans
Own extraction
Buying liquid soya base
Protein Isolates
Protein concentrate
Whole Soyay Bean ppowder
Using beans
Effect on process
Hull is responsible for about 9% to 10% insoluble
fibres in the bean.
Better separation efficiency
Beans
Whole Beans
Low cost raw mtrl. Higher investment
Okara by-product Okara disposal
Complex process
All nutrients Raw mtrl. Q variations
Natural image Fat/protein fixed
Liquid base
L
Less iinvestment
t t Availability
A il bilit off b
base
Hygiene risk
All nutrients Raw mtrl. Q variations
Natural image Fat/protein fixed
Isolate / Powder
Isolate 90%
Concentrate 70%