| Sr.No. | Terms | Definition | Source |
|---|---|---|---|
| 1 | Isoflavones | A subclass of the more ubiquitous flavonoids. The basic structural feature of flavonoid compounds is the flavone nucleus which is comprised of two benzene rings (A and B) linked through a heterocyclic pyrane C ring. The position of the benzenoid B ring divides the flavonoid class into flavonoids (2-position) and isoflavonoids (3-position). In contrast to the flavonoids, isoflavones have a very limited distribution in nature. The primary isoflavones in soybeans are genistein (4' 5, 7-trihydroxyisoflavone) and daidzein (4', 7-dihydroxyisoflavone) and their respective ß-glycosides, genistin and daidzin (sugars are attached at the 7 position of the A ring). Isoflavones are considered to be phytoallexins, a biologically-defined term encompassing toxic compounds which can accumulate in plants after infection and which represent a natural mechanism to resist microbial attack. Isoflavones also function as key regulators of soil bacteria that enable soybeans to utilize (fix) atmospheric nitrogen gas. Isoflavones are often classified as phytoestrogens because of their ability to bind to estrogen receptors and in some cases, to affect estrogen-responsive genes. However, such a simplistic classification may be inappropriate in light of newer understanding of the physiology of ligand-estrogen receptor complexes. Furthermore, isoflavones almost certainly exert effects independent of estrogen receptor binding. For example, isoflavones are antioxidants and genistein influences signal transduction through its effect on several different enzymes. Thus, isoflavones may exert myriad biological effects including cancer inhibition, increasing bone strength and decreasing heart disease risk. | (unspecified) |
| 2 | Processing or extraction of oilseeds | The procedures involved in the separation of the oil and the protein meal; also called "crushers" or oil mill operations. There are three types of processes presently used in the world today for this purpose: (1) Solvent extraction - The process whereby the oil is leached or washed (extracted) from flaked oilseeds by the use of commercial hexane as the solvent. The level of oil in the extracted flakes can be reduced to 1% or less by this processing method. The products resulting from the use of this process are designated in the trade as "solvent extracted." The vast majority of all oilseed processing done in the world today is processed by the solvent extraction system. (2) Continuous pressing - A continuous pressing process, at elevated temperatures, using expellers or screw presses which utilize a worm shaft continuously rotating within a pressing cylinder or cage to express the oil from ground and properly conditioned oilseeds. The oil content of the resulting press cake is reduced from 4% to 6% by this processing method. Although technically incorrect, the products resulting from this type of processing are often referred to as "expeller," e.g. "expeller 'oilseed' meal." (The term "expeller" applies specifically to the screw press manufactured by Anderson International of Cleveland, Ohio, whereas the screw press manufactured by the French Oil Mill Machinery Co. of Piqua, Ohio, is designated as a "mechanical screw press.") (3) Batch pressing - The oldest process known to the vegetable oil processing industry. It consists of an intermittent pressing operation carried out at elevated temperatures in a mechanical or hydraulic press after the oilseeds have been rolled into flakes and properly conditioned by heat treatment. | (unspecified) |
