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Effects of heat treatment on lysine in soya protein
Author(s) -
Mao LinChun,
Lee KyungHea,
Erbersdobler Helmut F
Publication year - 1993
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/jsfa.2740620316
Subject(s) - lysine , soya bean , food science , chemistry , biochemistry , amino acid
Total lysine and available lysine were used For predicting the damage to lysine in soya protein heated with glucose and in alkali. The amounts of both types of lysine decreased during the treatments. The content of total lysine was much higher than that of available lysine. In soya protein heated with glucose, the available lysine content decreased by 78‐85 % and that of total lysine by 17‐40 %. In soya protein heated in alkali, available lysine decreased by 7‐24% and total lysine by 7‐13%. Since available lysine was more sensitive, changes in total lysine underestimated the nutritional damage.