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      CARACTERÍSTICAS DE LAS BEBIDAS CON PROTEÍNA DE SOYA Translated title: CHARACTERISTICS OF THE DRINKS WITH SOYBEAN PROTEIN

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          Abstract

          Se describe la soya desde el punto de vista bromatológico, nutricional y funcional, igualmente se desarrollan los aspectos asociados a los beneficios para la salud que han obtenido diversos autores mediante estudios clínicos, identificando los componentes responsables de esta acción. Posteriormente se desarrollan las características de funcionalidad fisicoquímica de la proteína de soya y su incidencia en los atributos sensoriales de las bebidas con soya, incluyendo las deficiencias que ésta presenta, para finalmente señalar los aspectos que logran mitigar este tipo de defectos mediante el uso de ingredientes complementarios.

          Translated abstract

          Soy is described since its bromatologic, nutritional and functional aspects, as well as, developed associated matters to nutritional benefits carried by means of clinical studies from different authors, for the identification of the responsible components. Subsequently, physical and chemical soy protein functionality characteristics, and their impact on soy beverages sensorial are evaluated; soy protein deficiencies, are also discussed. Finally, aspects that get mitigate the soy limitations, are pointed out with a through analysis of complementary ingredients use.

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          Most cited references94

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          Phyto-oestrogens and Western diseases.

          Incidences of breast, colorectal and prostate cancer are high in the Western world compared to countries in Asia. We have postulated that the Western diet compared to the semivegetarian diet in some Asian countries may alter hormone production, metabolism or action at the cellular level by some biochemical mechanisms. Our interest has been focused on two groups of hormone-like diphenolic phyto-oestrogens of dietary origin, the lignans and isoflavonoids abundant in plasma of subjects living in areas with low cancer incidence. The precursors of the biologically active compounds detected in man are found in soybean products, whole-grain cereal food, seeds, and berries. The plant lignan and isoflavonoid glycosides are converted by intestinal bacteria to hormone-like compounds. The weakly oestrogenic diphenols formed influence sex-hormone production, metabolism and biological activity, intracellular enzymes, protein synthesis, growth factor action, malignant cell proliferation, differentiation, cell adhesion and angiogenesis in such a way as to make them strong candidates for a role as natural cancer-protective compounds. Their effect on some of the most important steroid biosynthetic enzymes may result in beneficial modulation of hormone concentrations and action in the cells preventing development of cancer. Owing to their oestrogenic activity they reduce hot flushes and vaginal dryness in postmenopausal women and may to some degree inhibit osteoporosis, but alone they may be insufficient for complete protection. Soy intake prevents oxidation of the low-density lipoproteins in vitro when isolated from soy-treated individuals and affect favourably plasma lipid concentrations. Animal experiments provide evidence suggesting that both lignans and isoflavonoids may prevent the development of cancer as well as atherosclerosis. However, in some of these experiments it has not been possible to separate the phyto-oestrogen effect from the effect of other components in the food. The isoflavonoids and lignans may play a significant inhibitory role in cancer development particularly in the promotional phase of the disease, but recent evidence points also to a role in the initiation stage of carcinogenesis. At present, however, no definite recommendations can be made as to the dietary amounts needed for prevention of disease. This review deals with all the above-mentioned aspects of phyto-oestrogens.
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            Protein–polysaccharide interactions

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              Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing.

              Soybeans are high in protein but also contain a number of minor constituents traditionally considered to be antinutritional factors. These include trypsin inhibitors, phytic acid, saponins and isoflavones. These compounds are now thought to have beneficial biological effects in the diet, such as lowering blood cholesterol or preventing cancer. Soybean processing changes the content of these minor constituents in various ways. This review discusses the changes in content of trypsin inhibitors, phytic acid, saponins and isoflavones as soybeans are processed into the conventional protein ingredients, flours, concentrates and isolates, as well as some of the traditional Oriental soybean foods.
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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Journal
                rfnam
                Revista Facultad Nacional de Agronomía Medellín
                Rev. Fac. Nac. Agron. Medellín
                Facultad de Ciencias Agrarias - Universidad Nacional de Colombia (Medellín, Antioquia, Colombia )
                0304-2847
                December 2009
                : 62
                : 2
                : 5165-5175
                Affiliations
                [03] Bogotá orgnameUniversidad Nacional de Colombia, Sede Bogotá orgdiv1ICTA Colombia jhlopezv@ 123456unal.edu.co
                [02] Medellín orgnameUniversidad Nacional de Colombia, Sede Medellín. Facultad de Ciencias Agropecuarias orgdiv1Facultad de Ciencias Agropecuarias Colombia darestre@ 123456bt.unal.edu.co
                [01] Medellín orgnameUniversidad Nacional de Colombia, Sede Medellín. Facultad de Ciencias Agropecuarias orgdiv1Facultad de Ciencias Agropecuarias Colombia lsvaneg0@ 123456unal.edu.co
                Article
                S0304-28472009000200015
                ad94df63-054d-4937-b63c-1df2670553cf

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
                : 10 October 2009
                : 03 September 2008
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 75, Pages: 11
                Product

                SciELO Colombia

                Categories
                Artículos

                beverages,Proteína de soya,bebidas con proteína,restricciones de consumo,Soy protein,consumer restrictions

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