Effect of autoclaving time on the content of reactive lysine in autoclaved seeds of local soybean varieties
2010
Jaskiewicz, T. | Sagan, A. | Maslowski, A.,Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Biologicznych Podstaw Technologii Zywnosci i Pasz
There are various indices used to assess the effect of thermal processing conditions on nutritional value, however, there are only little analyses the results of which refer to the content of reactive lysine. The following was determined in seeds of 3 soybean types (Augusta, Aldana, and Progres): content of basic components, amino acids, and reactive lysine; composition of fatty acids and mineral components; and ureasic activity. The seeds were autoclaved at a temperature of 121 degree C during 10, 20, 30, and 2x30 minute periods and the content of reactive lysine was determined therein. After the seeds of the Progress variety have been exposed to the processing conditions for 20 minutes, statistically significant losses of reactive lysine were found in those seeds, whereas in the seeds of the Augusta and Aldana varieties showed such losses after having been autoclaved for 30 minutes. It was found that the autoclaving process of soybean resulted in a significant decrease in the ureasic activity
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