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EFFECT OF ALKALI TREATMENT ON THE NUTRITIONAL CHARACTERISTICS OF SOYBEAN ( GLYCINE MAX ) ALBUMINS AND GLOBULINS
Author(s) -
BARRÓN JESÚS M.,
CHAIRES CARLOS,
NAVARRO ANA L.,
VÁZQUEZ FRANCISCO A.,
YÁÑEZ GRELDA A.
Publication year - 2003
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2003.tb00491.x
Subject(s) - globulin , albumin , lysine , chemistry , soybean meal , glycine , food science , alkali metal , amino acid , meal , fraction (chemistry) , chromatography , biochemistry , biology , organic chemistry , endocrinology , raw material
The alkali treatment, commonly named nixtamalization, was evaluated on its effect on certain nutritional properties of soybeans. Albumin and globulin fractions were separated and evaluated in their total protein, % digestibility, lysine availability and total amino acid contents. Alkali treatment improved the % digestibility of whole soybean meal and that of the albumin fraction, with no apparent effect on the % digestibility of the globulin fraction. A significant increase was found for the lysine availability of the albumin fraction, caused by the alkali treatment. The total amino acid contents were higher in the alkalitreated whole soybean meal, but both extracted protein fractions, albumins and globulins, were consistently lower in their total amino acid contents. Alkali treatment may represent an alternative to increase soybean utilization for direct human consumption.