Soy Protein Isolate Extruded with High Moisture Retains High Nutritional Quality

dc.contributor.author MacDonald, Ruth
dc.contributor.author MacDonald, Ruth
dc.contributor.author Pryzbyszewski, Joseph
dc.contributor.author Hsieh, Fu-Hung
dc.contributor.department Food Science and Human Nutrition
dc.date 2018-02-15T03:14:39.000
dc.date.accessioned 2020-06-30T03:59:42Z
dc.date.available 2020-06-30T03:59:42Z
dc.date.copyright Thu Jan 01 00:00:00 UTC 2009
dc.date.embargo 2014-01-09
dc.date.issued 2009-03-23
dc.description.abstract <p>High-moisture extrusion of soy protein isolate generates a highly palatable meat substitute. No systematic evaluation of the nutritional quality of soy processed in this manner has been performed. This study compared the growth rate of male and female mice fed diets containing soy protein isolate without extrusion or with high-moisture extrusion. Other measures of overall growth and animal health were examined. Minor differences in the parameters were observed. Overall, the extruded soy protein was equally nutritious as the unextruded soy protein for the animals. Hence, high-moisture extrusion may be considered a useful method to generate high-quality protein foods. A longer term feeding trial may be recommended to further define the nutritional adequacy of this protein.</p>
dc.description.comments <p>Reprinted with permission from Journal of Agricultural and Food Chemistry, 57(9): 3550-3555. doi:<a href="http://www.dx.doi.org/10.1021/jf803435x" target="_blank">10.1021/jf803435</a>x . Copyright 2009 American Chemical Society.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/fshn_ag_pubs/61/
dc.identifier.articleid 1073
dc.identifier.contextkey 6255992
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath fshn_ag_pubs/61
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/37575
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/fshn_ag_pubs/61/0-ACS_statement_LicenseAgreement.docx|||Sat Jan 15 01:15:53 UTC 2022
dc.source.bitstream archive/lib.dr.iastate.edu/fshn_ag_pubs/61/2009_MacDonaldRS_SoyProteinIsolate.pdf|||Sat Jan 15 01:15:55 UTC 2022
dc.source.uri 10.1021/jf803435x
dc.subject.disciplines Food Chemistry
dc.subject.disciplines Food Science
dc.subject.disciplines Human and Clinical Nutrition
dc.subject.disciplines Other Animal Sciences
dc.subject.disciplines Other Plant Sciences
dc.subject.keywords Soy protein isolate
dc.subject.keywords high-moisture extrusion
dc.subject.keywords animal growth
dc.subject.keywords bone mineral content
dc.subject.keywords serum hormones
dc.title Soy Protein Isolate Extruded with High Moisture Retains High Nutritional Quality
dc.type article
dc.type.genre article
dspace.entity.type Publication
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relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
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