Content of soluble proteins and available lysine in soybean products
2006
Zilic, S.(Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia)) | Bozovic, I.(Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia)) | Savic, S.(Faculty of Agriculture, Novi Sad (Serbia)) | Sobajic, S.(Faculty of Pharmacy, Belgrade (Serbia). Institute of Bromatology)
Soybean grain of cultivars Bosa and ZPS 015 was used in the experiment. The contents of available lysine,as well as, water and salt soluble proteins were analysed in fresh soybean grain, soybean products made after the process of dry extrusion, micronization, microwave toasting and autoclaving. The content of soluble proteins decreased under the influence of higher temperatures in the course of all treatments of processing. The drop of solubility was already drastically manifested at the temperature of 100 deg C during dry extrusion, while it decreased gradually over other treatments. The processes of micronization and microwave toasting showed the greatest effect on the reduction of lysine availability. Dry extrusion and autoclaving, proceeding within closed systems in which the increased moisture content has a special effect, resulted in significantly smaller changes of the available lysine content.
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