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Sulfur Amino Acid Stability. Effects of Processing on Legume Proteins
Author(s) -
MARSHALL H. F.,
CHANG K. C.,
MILLER K. S.,
SATTERLEE L. D.
Publication year - 1982
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.1365-2621.1982.tb07642.x
Subject(s) - methionine , legume , cystine , methionine sulfoxide , cysteine , chemistry , food science , lysine , sulfur , amino acid , plant protein , maillard reaction , biochemistry , biology , agronomy , organic chemistry , enzyme
ABSTRACT Four legume protein sources: peanuts, dry beans, alfalfa and soybeans were processed in laboratory, pilot plant and commercial processing facilities. Raw ingredients, intermediate and final protein products were analyzed for total and reactive cysteine/cystine (Cys), total methionine, methionine sulfoxide and methionine sulfone. Lysine, total and reactive, was determined on each legume protein sample. Processing of soybeans, peanuts and alfalfa into protein products caused no significant loss of lysine or the sulfur amino acids. The production of a protein concentrate from dry beans resulted in a significant loss of Cys. One commercial soy isolate was found to contain 51% of its total methionine as methionine sulfoxide, yet its Cys was unaffected.