Soybean flour (CAS 68513-95-1)
Alternate Names:
SBA; Glycine max agglution; Glycine Soja (Soybean) Flour
Application:
Soybean flour is A defatted, slowly available protein nutrient
CAS Number:
68513-95-1
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.
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SDS & Certificate of Analysis
Soybean flour is utilized as a source of protein in various research applications, particularly in studies related to plant-based nutrition and its impacts on metabolism. In agricultural research, its role as a supplement in animal feeds is explored to understand its effect on livestock growth parameters. Soybean flour is also used in enzymatic studies where it serves as a substrate for protease activity assays. Additionally, in food science research, it is often incorporated into formulations to investigate its effects on the textural, nutritional, and sensory properties of food products. In the field of materials science, soybean flour is examined for its potential in producing biodegradable materials and its utility as a sustainable alternative to synthetic polymers.
Soybean flour (CAS 68513-95-1) References
- Fermentation of soybean flour with Aspergillus usamii improves availabilities of zinc and iron in rats. | Hirabayashi, M., et al. 1998. J Nutr Sci Vitaminol (Tokyo). 44: 877-86. PMID: 10197318
- Microbial transformation of phytosterol in corn flour and soybean flour to 4-androstene-3,17-dione by Fusarium moniliforme Sheld. | Lin, Y., et al. 2009. Bioresour Technol. 100: 1864-7. PMID: 19006663
- Soybean flour and wheat germ proportions in artificial diet and their effect on the growth rates of the tobacco budworm, Heliothis virescens. | Blanco, CA., et al. 2009. J Insect Sci. 9: 1-9. PMID: 20050778
- Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate. | Moras, B., et al. 2017. Food Chem. 214: 9-15. PMID: 27507441
- Soybean-Enriched Snacks Based on African Rice. | Marengo, M., et al. 2016. Foods. 5: PMID: 28231133
- Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge. | Mezgebo, K., et al. 2018. Food Sci Nutr. 6: 891-903. PMID: 29983952
- Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration. | Prabakaran, M., et al. 2018. Molecules. 23: PMID: 30347888
- Soybean flour asthma: detection of allergens by immunoblotting. | Bush, RK., et al. 1988. J Allergy Clin Immunol. 82: 251-5. PMID: 3042839
- Preservation of Aloe vera and soybean flour fortified Granny Smith apple through optimised quartz-halogen radiated vacuum drying: kinetics and quality evaluation. | Chakraborty, R., et al. 2021. J Sci Food Agric. 101: 3564-3574. PMID: 33280107
- Comparisons of Soybean and Wheat; in the Focus on the Nutritional Aspects and Acute Appetite Sensation. | Maeta, A., et al. 2022. Foods. 11: PMID: 35159539
- Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food. | Afifah, DN., et al. 2022. Front Nutr. 9: 878539. PMID: 35520288
- Soybean Meal-Dependent Acute Intestinal Inflammation Delays Osteogenesis in Zebrafish Larvae. | Carnovali, M., et al. 2022. Int J Mol Sci. 23: PMID: 35806483
- Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies. | Yang, L., et al. 2022. Gels. 8: PMID: 35877514
- Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio. | Li, X., et al. 2022. Foods. 11: PMID: 36429230
- Selected Soybean Varieties Regulate Hepatic LDL-Cholesterol Homeostasis Depending on Their Glycinin:β-Conglycinin Ratio. | Rebollo-Hernanz, M., et al. 2022. Antioxidants (Basel). 12: PMID: 36670883
Ordering Information
| Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
Soybean flour, 500 g | sc-215897 | 500 g | $88.00 | |||
Soybean flour, 2.5 kg | sc-215897A | 2.5 kg | $345.00 |