Premium
SOLUBILITY AND IN VITRO DIGESTIBILITY OF SOY FLOURS, CONCENTRATES, AND ISOLATES
Author(s) -
CLATTERBUCK K. L.,
KEHRBERG N. L.,
ABLE N. L.
Publication year - 1980
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.1365-2621.1980.tb07481.x
Subject(s) - solubility , chemistry , hydrogen bond , soy flour , disulfide bond , urea , food science , soy protein , hydrophobic effect , chromatography , organic chemistry , biochemistry , molecule
The nitrogen solubility of soy products was determined in water, phosphate buffer, and buffer with urea and/or mercaptoethanol. The water solubilities in decreasing order were: minimally heat processed flours, isolates, heat processed flour, and concentrates. Heat treatment of soy flours increased hydrogen, hydrophobic, and disulfide bonds. The insolubility of isolates and concentrates was due mostly to hydrophobic and hydrogen bonding. The in vitro digestibilities in decreasing order were: isolates, concentrates, heat processed flour, and minimally heat processed flours. PER decreased as disulfide bonding increased except in minimally heat‐treated flours. For products with little or no inaccessible disulfide bonding, digestibility increased as hydrogen and hydrophobic bonding increased.