Thesis (M.S.)--University of Missouri-Columbia, 2005. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file viewed on (December 18, 2006). Includes bibliographical references.

The purpose of our study was to compare the effects of dietary soy protein and animal protein (casein) on plasma lipoprotein concentrations, and exercise induced oxidation in human subjects. Sixteen normocholesterolemic young men participated in 30 min of cycling at 70% VO2pk to induce plasma oxidation. Each subject then followed a 4wk dietary treatment replacing 33g animal protein in a self-selected solid food diet with either soy protein or casein. The exercise was then repeated and plasma lipoproteins and oxidation were compared. Soy protein and casein dietary treatments did not affect plasma concentrations. Our study therefore, suggests that in healthy normocholesterolemic individuals, 33g of soy protein does not effectively reduce plasma lipoprotein concentrations or exercise induced oxidation. / Master of Science

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Doctor of Philosophy / Department of Grain Science and Industry / Xiuzhi Susan Sun / Soy protein is one of the most promising bio-degradable adhesives as an alternative to synthetic petroleum-based adhesives for wood composite industries. In this study, soy protein was modified to improve adhesion properties and water resistance, which could facilitate the industrialization of soy protein-based adhesives. Furthermore, we attempted to identify a reliable indicator to predict the adhesion properties of soy protein by establishing the correlation of physical and mechanical properties with adhesion properties of soy protein. One of the objectives in this work was to investigate if inorganic calcium silicate hydrate (CSH) hybrids could improve adhesion properties of soy protein-based adhesives. 3-aminopropyltriethoxysilane (APTES) was used as a crosslinking agent between organic soy protein and inorganic CSH phases. APTES helped to form a crosslinked interface between soy protein and CSH, which was confirmed by changes in thermal, rheological, spectroscopic, and morphological properties with aging effect. More entangled structure and reduction of water-sensitive functional groups could lead to improvements in adhesion strength compared to unmodified soy protein-based adhesives. The second objective was to identify reliable indicators to predict shear adhesion properties by building the correlation between physical properties and adhesion properties of enzymatically modified soy protein-based adhesives (ESP). ESP was prepared with three independent variables (X1: trypsin concentration, X2: incubation time, and X3: glutaraldehyde (GA) concentration as a crosslinker) using a response surface methodology (RSM) called a central composite design (CCD). The important physical properties of viscosity (Y1), tacky force (Y2), and water resistance (Y3) were measured and investigated their relationship with adhesion strength. Viscosity, tacky force and water resistance showed solid correlation with adhesion strength of ESP and they were used to predict adhesion performance of soy protein modification system in this work. In addition, we studied the correlation between film strength and adhesion strength of another soy protein system. Because cohesion among protein molecules plays an important role in film and bonding mechanisms, we assumed that the film strength may be a reliable indicator to predict the adhesion strength of soy protein. The mechanical properties of the film and adhesion properties of soy protein on cherry wood were measured in terms of different concentrations of plasticizer (poly (propylene glycol) bis (2-aminopropyl ether) (H2N–PPG–NH2)). The results found out the low correlation between film and adhesion strength of soy protein in the presence of the plasticizer. We believe this might be caused by different curing conditions for film and adhesive applications of soy protein. Curing conditions greatly affect the thermal and curing behavior as well as mechanical properties of final materials. Thus, similar or comparable curing conditions should be required to obtain the information on the relationship between film and adhesion strength of soy protein.

Thesis (M.B.A.)--Chinese University of Hong Kong. / Bibliography: leaves 146-149.

Soy enhances the protein quality of wheat bread because of its lysine content which is deficient in wheat. The aim of this work was to use high levels of soy flour in wheat bread in order to maximise the potential of soy flour protein in an attempt to address Protein Energy Malnutrition in developing counties. Raw soy flour (RSF) and physically modified soy flours (PMSF1 and PMSF2) were used for the preparation of the composite dough with wheat flour. The two physically modified soy flours were prepared by steam flushing (PMSF2) and water boiling (PMSF1) of raw soy beans before flour preparation. Physical modification of soy flour was chosen over chemical modification because of its practical significance in developing countries. The Farinograph and Extensograph were used to study the effect of Lascorbic acid and physical modification of soy flour on the rheological properties of soy-wheat composite doughs at various ratios up to 50% soy flour. Soy-wheat composite doughs made from physically modified soy flour (PMSF) exhibited higher resistance to extension (Rm), greater tolerance to mixing, better mixing stability, higher water uptake rate and water absorption than the soy-wheat composite doughs made from raw soy flour (RSF).The physical modification process provides a relatively simple method for improving the baking quality of soy flour, in combination with wheat flour, for use at the village level in regions where soy can be grown and where wheat grain is imported. Using physically modified soy flour (PMSF2) to prepare soy-wheat dough, a mathematical model was developed from estimated regression coefficients of L-ascorbic acid and water percentages (30% w/w soy flour) on soy-wheat dough DSC water evaporation enthalpies. The model was successfully used for the prediction of loaf volumes and for the formulation of soy-wheat breads. A daily serving of 100 to 200 grams of this bread was calculated to provide 60 -100% of the lysine and protein requirements (FAO/WHO) of children and adults. The resultant breads developed in this project thus offer an attractive and sustainable food that is nutritionally superior. / Doctor of Philosophy (PhD)

The effects of the fenretinide and genistein as single or combined drugs on ovarian cancer proliferation and viability were investigated. Hypothesis: Co-treatment with genistein will enable a lower dose of fenretinide to be effective in inhibiting the proliferation and survival of ovarian cancer cells. Methods: Low and high doses of genistein and fenretinide were tested on A2780s and A2780cp cells using trypan blue viable cell count, MTS assay. Results and conclusions: Unlike low doses of fenretinide, genistein had anti-proliferative effects on both cell lines. There were no additive or synergistic effects of the two compounds. Higher dose treatments induced anti-proliferative effects and apoptotic cell death in both A2780s and A2780cp cells, with a greater sensitivity of A2780s cells to both test compounds. Overall Conclusion: Genistein and higher doses of fenretinide similarly impair cell cycle progression and induce apoptosis. The anti-proliferative effects of genistein can be affected by co-treatment with fenretinide

The effects of the fenretinide and genistein as single or combined drugs on ovarian cancer proliferation and viability were investigated. Hypothesis: Co-treatment with genistein will enable a lower dose of fenretinide to be effective in inhibiting the proliferation and survival of ovarian cancer cells. Methods: Low and high doses of genistein and fenretinide were tested on A2780s and A2780cp cells using trypan blue viable cell count, MTS assay. Results and conclusions: Unlike low doses of fenretinide, genistein had anti-proliferative effects on both cell lines. There were no additive or synergistic effects of the two compounds. Higher dose treatments induced anti-proliferative effects and apoptotic cell death in both A2780s and A2780cp cells, with a greater sensitivity of A2780s cells to both test compounds. Overall Conclusion: Genistein and higher doses of fenretinide similarly impair cell cycle progression and induce apoptosis. The anti-proliferative effects of genistein can be affected by co-treatment with fenretinide

This study was conducted to develop and validate cleaning procedures for different processing equipment of varying complexity and to determine the efficacy of two different allergen tests. Following introduction of selected allergens to processing equipment, two treatments were applied - water wash or scrub/sanitize ? and a no clean was also evaluated. The equipment used consisted of a slicer, grinder, injector, vacuum tumbler, and plastic lugs. To introduce the allergen to the slicer, nine ready-to-eat hams were used. One hundred twenty-two kilograms of pork trim were ground, and a milk allergen was incorporated into the meat. The injector was contaminated with a food allergen by injecting boneless pork loins with a marinade containing soy flour. The slicer, grinder, injector, tumbler, and lugs were then subjected to randomized treatments. The results showed that the water wash and scrub/sanitize treatments did not differ significantly among the pieces of equipment tested. This study supported that both water wash and scrub/sanitize treatments can effectively removed allergens to a level below the industry threshold of 5 ppm.