Kinetics of available lysine losses in a soy protein isolate: Confirmation of the 'transition phase' by protein efficiency ratio tests
1979
Wolf, J.C. | Thompson, D.R. | Ahn, P.C. | Hegarty, P.V.J.
Extract: Available lysine losses in soy protein isolates during thermal processing go through three phases: a first-order loss, a transition phase and a no-loss phase. The transition phase shows a statistically significant increase in available lysine when measured by the fluorodinitrobenzene (FDNB) method. Using the protein efficiency ratio method (PER), a statistically significant increase in available lysine was demonstrated in samples processed at 80 degrees C for 700 minutes. The PER values decreased after 600 minutes of processing. At 700 minutes the PER value increased. PER results confirm the increase detected using the FDNB procedure.
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