S9633
Soybean flour
Type I
Synonym(s):
Soy flour, Soybean meal, Soybean protein powder
Product Name
Soybean flour, Type I
biological source
Glycine max (soybean)
type
Type I
form
powder
composition
Protein, ~52% (85+% dispersible and 1% fat.)
application(s)
microbiology
Quality Level
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Application
A defatted, slowly available protein nutrient.
Soybean flour has been used:
- for optimizing Triton X-114 (TX-114) based lipopolysaccharide (LPS) extraction
- as a protein supplement in the in vitro fermentation of rumen fluid
- as a protein supplement in batch culture of bovine digesta to assess its degradation
Biochem/physiol Actions
Some studies have shown that soybean flour can be carcinogenic and induce pancreatic cancer in rats.
General description
Soybean flour is produced from the leguminous plant, soybean. It is a source of nine essential amino acids and has lesser carbohydrates and fat. Soybean flour is an excellent protein source. It is highly bioavailable and its isoflavone content prevents cardiovascular problems.
Preparation Note
Not roasted
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Regulatory Information
监管及禁止进口产品
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Functional and edible uses of soy protein products
Singh P, et al.
Comprehensive Reviews in Food Science and Food Safety, 7(1), 14-28 (2008)
Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate
Mahmoodi MR, et al.
International Journal of Preventive Medicine, 5(1), 37-37 (2014)
E E McGuinness et al.
Environmental health perspectives, 56, 205-212 (1984-06-01)
We have reviewed the growth-promoting and carcinogenic effects of feeding raw soya flour to rats. If the raw soya flour-containing diets are fed for more than a year, about 10% of the animals develop pancreatic cancer. In addition, feeding raw
Optimized Triton X-114 assisted lipopolysaccharide (LPS) removal method reveals the immunomodulatory effect of food proteins
Teodorowicz M, et al.
PLoS ONE, 12(3), e0173778-e0173778 (2017)
The fermentation of soybean meal by rumen microbes in vitro reveals different kinetic features for the inactivation and the degradation of trypsin inhibitor protein
Hoffmann EM, et al.
Anim. Feed Sci. Technol., 106(1-4), 189-197 (2003)
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