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Effect of thermal processing on available lysine, thiamine and riboflavin content in soymilk
Author(s) -
Kwok KinChor,
Shiu YuiWah,
Yeung ChiHung,
Niranjan Keshavan
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199808)77:4<473::aid-jsfa65>3.0.co;2-s
Subject(s) - riboflavin , thiamine , chemistry , lysine , food science , kinetics , biochemistry , amino acid , physics , quantum mechanics
Soymilk was heated over a range of temperatures (90–140°C) and times (0–6 h). The available lysine, thiamine and riboflavin content of the soymilk samples were determined. There was no significant change in available lysine during a 3 h heating period at 95°C. At elevated temperatures of 120 and 140°C, optimum heat processed soymilk gave higher measured values of available lysine than did soymilk processed at 95°C. Prolonged heating at 120 and 140°C caused a decline in available lysine. Kinetic data on the thermal degradation of thiamine and riboflavin in soymilk were fitted with first‐order kinetics and the kinetic parameters were determined. © 1998 SCI.