ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Available lysine losses in soy protein isolates during thermal processing go through three phases: a fist-order loss, a transition phase and a no-loss phase. The transition phase shows a statistically significant (P 〈 0.02) increase in available lysine when measured by the fluoro-dinitrobenzene (FDNB) method. Using the protein efficiency ratio method (PER), a statistically significant (P 〈 0.1) increase in available lysine was demonstrated in samples processed at 80° C for 700 mm. The PER values decreased from 2.65 ± 0.04 to 1.17 ± 0.04 after 600 min of processing. At 700 min the PER value increased to 1.37 ± 0.05. At 80°C the transition phase in systems containing 4% sugar occurs 600 mm after processing is initiated according to previously published equations. The PER and FDNB results exhibited an excellent correlation (r = 0.98). Thus, PER results confirm the increase detected using the FDNB procedure.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb10067.x
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