Soybean meal is a co-product of soybean oil extraction, and is the main protein source as its high protein content, well-balanced amino acid profile, and abundant supplies. However, the presence of anti-nutritional factors (ANFs) in the soybean meal affects the growth performance, reduces the apparent digestibility and utilization of nutrients, and induces intestinal disorder. This review aims to discuss the ANFs that limit the application of soybean meal, and compare their elimination methods. Then, the biotechnology strategy based on anti-nutritional factor degradation and beneficial metabolites accumulation are recommended. Moreover, the combination of conventional indicators and untargeted metabolomics technology to establish the quality evaluation system of fermented soybean meal with the perspective of postbiotics have been proposed. This review provides the first quantitative summary of anti-nutritional factors in the soybean meal, and compares the emergent biotechnology strategies for the elimination of ANFs in the soybean meal with existing practical methods, which could promote the efficient use of fermented soybean meal in the animal farming industry.
Protein ingredients are of great interest to consumers due to their nutritional value. Due to religious reasons and a rising concern about environmental impact, proteins from plants, algae, cultured meat, and edible insects are gaining interest. However, consumer acceptance of protein ingredients is hindered by off-flavors, undesirable textures and colors, and other cultural reasons. This chapter discusses the current knowledge on consumer acceptance of food protein ingredients, e.g., protein concentrate, isolate, and hydrolysate, and food protein-based and enhanced food products. Consumer acceptance from both survey studies and consumer sensory studies is included.
Natural phenolic compounds are rich in cereal and pulse seeds and their dietary functions tend to improve dramatically during germination. This article reviews recent research on the transformation of phenolic compounds during seed germination. In particular, it highlights the classification of crude phenolic compounds that can be divided into extractable and non-extractable phenolic compounds based on the biosynthesis process and extraction method. It also recommends grouping resorcinol lipids in the category of extractable phenolic compounds as non-polar solvent extractable phenolic compounds. Moreover, it discusses the variation of the different form of phenolic compounds and proposes a possible metabolic model of these phenolic compounds for seeds germination. This article is crucial for phenolic compounds research, cereal and pulse seeds germination, and food ingredients industry.
The malting industry faces a dilemma in which barley, initially containing low deoxynivalenol levels, occasionally exhibits an unexpected increase in deoxynivalenol levels during malting. In the current study, we investigated mycotoxin accumulation and hyphal localization in single kernels from Fusarium head blight infected barley and malt samples which showed an aberrant behavior of deoxynivalenol increases during malting. While deoxynivalenol levels in these bulk barley samples already ranged from <0.20 to 1.27 µg/g, they further increased on average by approximately 500% after malting, along with Fusarium growth. In addition, deoxynivalenol-3-glucoside and 3-acetyl deoxynivalenol levels increased from <0.20 µg/g to the mean levels of 2.47 µg/g and 1.03 µg/g in the bulk malt, respectively. In the investigation of single kernels, results showed that only 7% of barley single kernels (n = 385) had deoxynivalenol >1.00 μg/g, with the maximum level of 35.97 μg/g. However, 31% of malt single kernels contained deoxynivalenol >1.00 μg/g and up to 255.43 μg/g. Deoxynivalenol-3-glucoside and 3-acetyl deoxynivalenol were found in 40% of malt single kernels. Fungal hyphae were observed in the aleurone layer and embryo of barley kernels with deoxynivalenol >10.00 μg/g, in addition to the husk and vascular bundles of kernels with deoxynivalenol <1.00 μg/g. Hyphae spread largely in these tissues following malting, and even into the endosperm and pericarp cavities of extremely high deoxynivalenol kernels (i.e., >100.00 μg/g).
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