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Development of an improved soya protein‐lipid film
Author(s) -
CHUAH E. C.,
IDRUS A. Z.,
LIM C. L.,
SEOW C. C
Publication year - 1983
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1983.tb00301.x
Subject(s) - methionine , food science , glycerol , soya bean , chemistry , biochemistry , amino acid
Summary Soya protein‐lipid film, an oriental food material, as traditionally prepared is limited in methionine and has inferior physical properties. A simple modification to the traditional method of preparation, involving addition of DL‐methionine and glycerol to soya milk before film formation, yielded a product which was nutritionally improved and obviated the need to reconstitute it.