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Impact of particle size fractions on composition, antioxidant activities, and functional properties of soybean hulls

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Abstract

This research investigated potential soybean hull utilization in high value products by determining the amount of proteins, dietary fiber, minerals, phenolics, antioxidant activities, as well as functional properties of soybean hull samples in five different size fractions from 20 to 140 mesh. The contents of protein, ash, soluble sugar, and most amino acids increased with decreasing sizes. This study first reported the quantities of bound phenolic contents and antioxidant activities, soluble sugars, and amino acids in soybean hulls. The statistically significant increases were found with decreasing particle sizes in the free phenolic contents (1.81 to 3.24 mg/g) and antioxidant activities (1.51 to 1.95 µmol/g). In general, free phenolic contents were slightly higher compared to bound phenolic contents, whereas the free antioxidant activities were considerably lower than bound antioxidant activities for the same fraction, which suggested that a portion of antioxidant activities were not released during neutral extraction. The extracted protein from soybean hulls showed similar banding patterns with soybean products as demonstrated by gel electrophoresis. The content of water-soluble solids increased significantly with decreasing size (15.08 to 23.71%). By contrast, water-holding capacities decreased significantly with decreasing particle sizes (666.72 to 337.47%). The final viscosity peak of soybean hulls increased as the sizes increased. The trend of final peaks from blends appeared to be related to their water-holding capacities. In addition, the correlation tests disclosed statistically significant relationships (p < 0.05) between selective properties of soybean hulls. Our results suggested that soybean hulls are a valuable source for functional foods and industrial applications.

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Acknowledgements

The authors would like to acknowledge Steve Vaughn, Steve Lyle, Gary Grose, Elizabeth Krietemeyer, and Julie Anderson for their assistance with the research, Deborah Jackson for expert secretarial assistance, and Z. Lewis Liu for commences and suggestions. The funding for this research is by the U.S. Department of Agriculture and the United Soybean Board. The authors appreciate the support.

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Authors and Affiliations

  1. Functional Foods Research Unit, National Center for Agricultural Utilization Research, USDA, ARS, 1815 N. University Street, Peoria, IL, 61604, USA

    Sean X. Liu, Diejun Chen, Ben Plumier, Mark Berhow & Jeffrey A. Byars

  2. Plant Polymer Research Unit, National Center for Agricultural Utilization Research, USDA, ARS, 1815 N University Street, Peoria, IL, 61604, USA

    Jingyuan Xu

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  1. Sean X. Liu
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Liu, S.X., Chen, D., Plumier, B. et al. Impact of particle size fractions on composition, antioxidant activities, and functional properties of soybean hulls. Food Measure 15, 1547–1562 (2021). https://doi.org/10.1007/s11694-020-00746-0

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