Results 1 - 10 of 1860
Results 1 - 10 of 1860. Search took: 0.027 seconds
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[en] Palm-based polyurethane (PU) with soybean oil phosphate ester (PE) as a fire retardant was prepared. The effect of PE to the mechanical and burning properties of the PU was investigated. The PE was synthesized via ring-opening hydrolysis between o-phosphoric acid (o-H3PO4) and epoxidized soybean oil. The synthesis was conducted at 60-70 degree Celsius. The concentration of o-H3PO4 was varied at 2.5, 5.0 and 7.5 wt %. PE with 2.5 wt % H3PO4 showed the lowest acid value (2.8 mgg-1) but high hydroxyl value (351.6 mgg-1) PU containing PE (PU-PE) has higher density (60-61 kgm-3) compared to control PU (49.7 kgm-3). Burning rate decreased from 2.16 x 10-3 ms-1 for control PU to 1.26 x 10-3 ms-1, 1.06 x 10-3 ms-1 and 0.6 x 10-3 ms-1 for PU-PE at 5, 10 and 15 wt % PE respectively. However, the addition of PE into the PU system gradually decreased the compression stress and modulus of the PU-PE. (author)
[en] Determination of atmospheric N2 fixation by difference method and 15N technique in soybean plant. An experiment using a randomized block design with four replicates has been carried out to determine the percentage (%) and content (mg N/plant) of N derived from fixation (N-dffix) of soybean. The methods used were the difference method and the 15N technique. Data from this experiment showed that both methods could be used to determine atmospheric N2 fixation, but in certain circumstances the 15N methods is superior to the difference method. (author). 11 refs
[en] This study aimed to evaluate the spouted bed drying of okara with inert particles of polypropylene. A central composite rotatable design was carried out to verify the effect of drying air temperature and air flow on moisture content, techno-functional properties and trypsin inhibitors activity of dried product. Higher temperatures decreased emulsifying properties and trypsin inhibitor activity, probably due to thermal protein denaturation. In order to obtain a dried okara with maximum techno-functional properties and minimum moisture content and trypsin inhibitor activity, the optimal drying conditions were suggested: air temperature of 60ºC and air flow of 180 m3/h. (Author)
[en] Simple enzymatic methods were developed for the synthesis of lysolecithin, glycerolyzed lecithin and hydrolyzed lecithin. The products were characterized in terms of their acetone insoluble matter, hexane insoluble matter, moisture, phospholipid distribution and fatty acid composition. The HLB value ranges of different products with different acid values were detected. The efficiency of optimally hydrolyzed lecithin was examined at high calcium ion, low pH, and aqueous solutions and compared with commercially available standard lecithin-based emulsifiers. Overall, lysolecithin powder was proven to be the best emulsifier even at strong and medium acidic conditions.
[es]Se han desarrollado métodos enzimáticos simples para la síntesis de lisolecitina, lecitina esterificada a glicerol y lecitina hidrolizada. Los productos se caracterizaron en términos de su composición en materia insoluble en acetona, materia insoluble en hexano, humedad, distribución de fosfolípidos y ácidos grasos. Además, se detectaron rangos de los valores de HLB de diferentes productos con valores de ácido diferentes. La eficiencia de la lecitina hidrolizada de forma óptima fue estudiada en función de una alta concentración de ion calcio, pH bajo, y soluciones acuosas y se compara con emulsionantes basados en lecitina estándar disponibles en el mercado. En general, el polvo de lisolecitina mostró ser el mejor emulsionante incluso en condiciones ácidas fuertes y medias.
[en] Reaction of some soybean mutant lines to natural rust fungus caused by (phakopsora pachyhizi syd). Eleven soybean mutant lines of orba variety derived from gamma fungus disease in the wet season 1985/86 at the experimental station of Citayam, Bogor. Based on IWGSR rating system, soybean mutant lines No 18/PsJ was moderately resistant to rust fungus disease. The other mutant lines, 14/PsJ, 15/PsJ, 20/PsJ, 102/PsJ, 106/PsJ, 111/PsJ, 118/PsJ, 119/PsJ and 220/PsJ were susceptible. (author). 4 figs.; 8 refs
[en] Effect of radiation processing (10, 20 and 30 kGy) on soybean for better utilization was studied. Radiation processing reduced the cooking time of soybean and increased the oil absorption capacity of soy flour without affecting its proximate composition. Irradiation improved the functional properties like solubility, emulsification activity and foam stability of soybean protein isolate. The value addition effect of radiation processing has been discussed for the products (soy milk, tofu and tofu fortified patties) prepared from soybean.
[en] In 1983, two different varieties were treated with five doses of fast neutrons and two concentrations of ethyl methane-sulphonate (EMS) in order to study the effects of different mutagens on the production of mutations with high protein and oil content. The experiment seems to show that EMS had a better effect in inducing such mutations. It showed not only a large variation in extent, but also a higher frequency of mutations. Fast neutrons could also induce mutations with high protein and oil content, but the rate was lower than for EMS. For high protein and oil content mutations induced by fast neutrons, the correlation between the M2 and M3 generations was unstable; it is difficult to forecast the protein and oil content of subsequent generations from seeds of the M2 generation. The high protein and oil content mutations induced by EMS showed a high hereditary value in the M2 and M3 lines. The values of such parameters as hereditary variation, the hereditary variance coefficient, the hereditary capacity and the genetic advance of high protein content mutations were higher than those for high oil content mutations. Thus, it seems easier to induce mutations with high protein rather than high oil content. (author). 8 refs, 2 figs, 4 tabs
[en] The aim of this work was to evaluate the effect of inlet air temperature and gum Arabic concentration on yield of spray drying of soymilk and powder quality (moisture content, water activity and antioxidant capacity). Since soymilk had a significant lipid content, gum Arabic played a significant role as an emulsion stabilizer, improving process yield and preserving antioxidant capacity. However, temperature did not affect antioxidant capacity. The optimal condition to obtain higher antioxidant capacity was: 30% of gum Arabic and 160°C. The powder obtained under optimized condition was characterized regarding to bulk density, particle size distribution and morphology. (Author)
[en] Both the meal and oil fractions of soybeans may be genetically improved, either by mutagenesis or by genetic engineering. There are a number of mutant lines of soybeans containing a low raffinosaccharide meal, which can be used for animal feed, with an improved total metabolizable energy content. Mutant lines with an improved fatty acid profile of the oil include high oleic and high stearic soybeans. Cloning of the mutant genes facilitates the integration of these traits into high yielding elite lines by providing molecular markers. Cloned genes may also be reintroduced into soybeans to create transgenic lines with improved meal and oil traits, such as seeds with an increased lysine content and stable soybean oils with a very low content of polyunsaturated fatty acids. The design of transgene constructs has been assisted by using soybean somatic embryos in suspension culture as a model system for soybean seed transformation. This system has allowed selection of those genes and promoters that are the most effective way of achieving the desired phenotypes in soybeans. Experiments with constructs containing fatty acid biosynthesis genes in somatic embryos have also led to the conclusion that, in soybeans, gene-transgene sense suppression is a more effective way of silencing endogenous genes than antisense. Sense suppression of genes encoding microsomal, fatty acid omega-6 desaturates has resulted in soybean lines with over 80% oleic acid in their seed oil, and this trait is stable over at least three generations. (author). 12 refs, 2 figs