EFFECTS OF HEAT-TREATMENT ON LYSINE IN SOYA PROTEIN

Authors
MAO LC LEE KH ERBERSDOBLER HF
Citation
Lc. Mao et al., EFFECTS OF HEAT-TREATMENT ON LYSINE IN SOYA PROTEIN, Journal of the Science of Food and Agriculture, 62(3), 1993, pp. 307-309
Citations number
10
Categorie Soggetti
Agriculture,"Food Science & Tenology
Journal title
Journal of the Science of Food and Agriculture → ACNP
ISSN journal
00225142
Volume
62
Issue
3
Year of publication
1993
Pages
307 - 309
Database
ISI
SICI code
0022-5142(1993)62:3<307:EOHOLI>2.0.ZU;2-V
Abstract
Total lysine and available lysine were used for predicting the damage to lysine in soya protein heated with glucose and in alkali. The amoun ts of both types of lysine decreased during the treatments. The conten t of total lysine was much higher than that of available lysine. In so ya protein heated with glucose, the available lysine content decreased by 78-85 % and that of total lysine by 17-40 %. In soya protein heate d in alkali, available lysine decreased by 7-24 % and total lysine by 7-13 %. Since available lysine was more sensitive, changes in total ly sine underestimated the nutritional damage.