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Germinated soybean protein products: Chemical and nutritional evaluation
Author(s) -
Bau H. M.,
Debry G.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671442
Subject(s) - germination , proteolysis , bioassay , chemistry , food science , pepsin , sodium , trypsin , protein quality , raw material , trypsin inhibitor , biochemistry , agronomy , enzyme , biology , organic chemistry , genetics
Abstract Various protein fractions were prepared from non‐germinated and germinated soybeans utilizing a combination of calcium chloride and sodium alginate solutions as extractant. Germination tended to improve the nutritional quality of the protein products as measured by protein efficiency ratios (PER of standard rat bioassay). PER values of proteins containing sodium alginate were reduced significantly, which was attributed to inhibition of pepsin proteolysis. Only 30 percent of the trypsin inhibitor activity in raw soybeans was eliminated during germination for three days. Vitamin C content increased from 0 to 25 mg per 100 g (dry basis) during germination.