Premium
EFFECTS OF METHIONINE FORTIFICATION ON SOY PROTEIN AND BEEF–SOY PROTEIN MIXTURES
Author(s) -
ANDERSON R. H.,
SAARI A. L.,
MULLEY E. A.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07437.x
Subject(s) - soy protein , methionine , food science , chemistry , biological value , flavor , soy flour , fortification , chromatography , biochemistry , amino acid
The effects of the addition of d,l‐methionine on the biological value of textured soy protein (TSP) and mixtures of TSP and beef were studied. The biological value of soy protein, as measured by the PER method, is increased by the addition of d,l‐methionine to TSP. The optimum level of addition of d,l‐methionine is approximately 1.0% based on the protein content of the soy product. This level of addition causes a minor problem in flavor of ensuing products and a noticeable disagreeable odor during the cooking of some products. Mixtures of beef (two parts) extended with one part by weight of hydrated TSP (two parts water, one part dehydrated TSP by weight) had PER Values as high as similar mixtures containing added d,l‐methionine. Variations in the PER between laboratories on identical samples made quantitative comparison difficult. As in a previous investigation of parameters influencing the PER of proteins, inconsistency in results between different laboratories on identical samples was encountered.