The consumption of soybean and soyb

The consumption of soybean and soybean products is increasing
because they are a good source of high-quality proteins and
also of some bioactive compounds, like isoflavones. Accumulating
evidence from dietary intervention studies support the health benefits
of soybean proteins and isoflavones, such as reduction of
serum levels of total cholesterol, low-density lipoprotein, and triglycerides
(Liu, Ho, Chen, Liu, & Woo, 2014; Lobato et al., 2012;
Torres, Torre-Villalvazo, & Tovar, 2006). The 60–70% of the changes
observed in blood lipids has been attributed to the isoflavones
(Anderson, Johnstone, & Cook-Newell, 1995). Soymilk is the highest
soy-based product consumed over the world because it could
be an alternative to cow’s milk for lactose-intolerant and allergic
to milk proteins individuals, or for those who avoid milk for other
reasons (Reilly, Lanou, Barnard, Seidl, & Green, 2006). Soymilk
manufacturing involves thermal processes, which provide longer
shelf-life by reduction of microorganisms, improves the nutritional
value by destroying antinutritional factors (Kunitz and Bowman–
Birk trypsin inhibitors), and increases protein digestibility
(Debruyne, 2006; Kwok & Niranjan, 1995). On the contrary, thermal
processing favours the Maillard reaction, causing losses in
nutritional quality and digestibility of proteins (Nursten, 2005;
Seiquer, Díaz-Alguacil, Delgado-Andrade, López-Frías, et al.,2006). Furosine, which is an early Maillard reaction product, is generated
by acid hydrolysis of the Amadori compound fructosyllysine,
and used as an indicator of food quality and heat damage in
lots of types of food, such as in milk products, cereals, pasta, honey
and many other items to which moderate heat treatment is applied
(Erbersdobler & Somoza, 2007). Since lysine is a precursor of fructosyllysine,
the measure of lysine availability could be considered
an index of protein quality (Feinberg, Dupont, Efstathiou,
Louapre, & Guyonnet, 2006).
Alternative technologies to heat treatments have been extensively
tested due to the increased interest in achieving high levels
of food safety and nutritive quality. Ultra high pressure homogenisation
(UHPH) is an emerging technology based on the dynamic
application of high pressure (up to 400 MPa) allowing the continuous
processing of fluid foods. Cavitation, turbulence, impact and
shear forces are physical phenomena taking place during UHPH
treatment (Floury, Legrand, & Desrumaux, 2004). These mechanical
forces acting on the liquid food product cause fine and stable emulsions
(Thiebaud, Dumay, Picart, Guiraud, & Cheftel, 2003) and
microbial and enzymatic inactivation (Hayes, Fox, & Kelly, 2005).
The application of UHPH treatments not only favours the food
safety (Poliseli-Scopel, Hernández-Herrero, Guamis, & Ferragut,
2012; Valencia-Flores, Hernández-Herrero, Guamis, & Ferragut,
2013) but also allows an improvement of the extractability of
potentially health-related compounds, such as phytosterols from
the fat globules or isoflavones from proteins (Toro-Funes,
Bosch-Fusté, Veciana-Nogués, & Vidal-Carou, 2014a). Isoflavoneinteractions with proteins involve hydrogen bonding and hydrophobic
interactions, which are believed to be a function of the protein
denaturation degree (Malaypally & Ismail, 2010). Denaturation
of proteins by high pressure differs from heat-induced denaturation.
Protein denaturation by heat is mainly irreversible because
of the breakage of covalent bonds and aggregation of the unfolded
protein (Tedford, Smith, & Schaschke, 1999). On the contrary, protein
under high pressure at levels of

ผลลัพธ์ (ไทย) 1:

The consumption of soybean and soybean products is increasingbecause they are a good source of high-quality proteins andalso of some bioactive compounds, like isoflavones. Accumulatingevidence from dietary intervention studies support the health benefitsof soybean proteins and isoflavones, such as reduction ofserum levels of total cholesterol, low-density lipoprotein, and triglycerides(Liu, Ho, Chen, Liu, & Woo, 2014; Lobato et al., 2012;Torres, Torre-Villalvazo, & Tovar, 2006). The 60–70% of the changesobserved in blood lipids has been attributed to the isoflavones(Anderson, Johnstone, & Cook-Newell, 1995). Soymilk is the highestsoy-based product consumed over the world because it couldbe an alternative to cow’s milk for lactose-intolerant and allergicto milk proteins individuals, or for those who avoid milk for otherreasons (Reilly, Lanou, Barnard, Seidl, & Green, 2006). Soymilkmanufacturing involves thermal processes, which provide longershelf-life by reduction of microorganisms, improves the nutritionalvalue by destroying antinutritional factors (Kunitz and Bowman–Birk trypsin inhibitors), and increases protein digestibility(Debruyne, 2006; Kwok & Niranjan, 1995). On the contrary, thermalprocessing favours the Maillard reaction, causing losses innutritional quality and digestibility of proteins (Nursten, 2005;Seiquer, Díaz-Alguacil, Delgado-Andrade, López-Frías, et al.,2006). Furosine, which is an early Maillard reaction product, is generatedby acid hydrolysis of the Amadori compound fructosyllysine,and used as an indicator of food quality and heat damage inlots of types of food, such as in milk products, cereals, pasta, honeyand many other items to which moderate heat treatment is applied(Erbersdobler & Somoza, 2007). Since lysine is a precursor of fructosyllysine,the measure of lysine availability could be consideredan index of protein quality (Feinberg, Dupont, Efstathiou,Louapre, & Guyonnet, 2006).Alternative technologies to heat treatments have been extensivelytested due to the increased interest in achieving high levelsof food safety and nutritive quality. Ultra high pressure homogenisation(UHPH) is an emerging technology based on the dynamicapplication of high pressure (up to 400 MPa) allowing the continuousprocessing of fluid foods. Cavitation, turbulence, impact andshear forces are physical phenomena taking place during UHPHtreatment (Floury, Legrand, & Desrumaux, 2004). These mechanicalforces acting on the liquid food product cause fine and stable emulsions(Thiebaud, Dumay, Picart, Guiraud, & Cheftel, 2003) andmicrobial and enzymatic inactivation (Hayes, Fox, & Kelly, 2005).The application of UHPH treatments not only favours the foodsafety (Poliseli-Scopel, Hernández-Herrero, Guamis, & Ferragut,2012; Valencia-Flores, Hernández-Herrero, Guamis, & Ferragut,2013) but also allows an improvement of the extractability ofpotentially health-related compounds, such as phytosterols fromthe fat globules or isoflavones from proteins (Toro-Funes,Bosch-Fusté, Veciana-Nogués, & Vidal-Carou, 2014a). Isoflavoneinteractions with proteins involve hydrogen bonding and hydrophobicinteractions, which are believed to be a function of the proteindenaturation degree (Malaypally & Ismail, 2010). Denaturationof proteins by high pressure differs from heat-induced denaturation.Protein denaturation by heat is mainly irreversible becauseof the breakage of covalent bonds and aggregation of the unfoldedprotein (Tedford, Smith, & Schaschke, 1999). On the contrary, proteinunder high pressure at levels of <400 MPa in isostatic highpressure processing tend to unfold till their secondary or terciarystate, and the hydrogen bonds are not affected by pressure whilethe electrostatic and hydrophobic interactions between proteinsare affected causing reversible dissociations and aggregations(Floury, Desrumaux, & Legrand, 2002). In a previous work, it hasbeen studied the changes of isoflavones and nutritive quality ofproteins, in terms of digestibility and available lysine, in pasteurisedUHPH-treated (200 MPa/55 C and 200 MPa/75 C of inlettemperature) soymilk during refrigerated storage at 4 C(Toro-Funes, Bosch-Fusté, Veciana-Nogués, & Vidal-Carou,2014b). Therefore, the aim of this work is to monitor the changesอาการ ย่อยโปรตีน ''ในหลอดทดลอง '' และไลซีนตลอด 4 เดือนของการจัดเก็บที่ 20 ± 2 C ในบล็อกผ่านการฆ่าเชื้อ UHPH ที่ได้รับนมถั่วเหลืองเมื่อเทียบกับแบบเดิมยูเอชทีที่ได้รับการรักษาตัวอย่างการสังเกตถ้า มีความแตกต่างpasteurised UHPH ถือว่ากลุ่มตัวอย่าง