Thermal processing and nutritive value of the soybean grain
1994
Bozovic, I. (Institut za kukuruz "Zemun Polje", Beograd - Zemun (Yugoslavia)) | Polic, Dj.
The investigation was conducted on three soybean varieties. The content of the total proteins was not changed after thermal treatments. The protein quality, characterized by amino acid content, was not essentially changed at the lower temperatures (100-160 deg C). The destruction of specific amino acid occurred at higher temperatures (180 deg C) due to amino acid type. The changes in the sense of decrease were expressed on the amino acid containing sulfur - cystine and methionine. The exposition length was also inducing the reduction in quality, i.e. destruction of some amino acids. The oil content was not changed after the exposition to thermal processing but none of the essential changes were observed in its quality, i.e. higher fatty acids content.
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