Effect of thermal processing on available lysine, thiamine and riboflavin content in soymilk

✍ Scribed by Kwok, Kin-Chor; Shiu, Yui-Wah; Yeung, Chi-Hung; Niranjan, Keshavan

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 188 KB
• Volume: 77
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199808)77:4<473::aid-jsfa65>3.0.co;2-s

✦ Synopsis

Soymilk was heated over a range of temperatures (90È140¡C) and times (0È6 h). The available lysine, thiamine and riboÑavin content of the soymilk samples were determined. There was no signiÐcant change in available lysine during a 3 h heating period at 95¡C. At elevated temperatures of 120 and 140¡C, optimum heat processed soymilk gave higher measured values of available lysine than did soymilk processed at 95¡C. Prolonged heating at 120 and 140¡C caused a decline in available lysine. Kinetic data on the thermal degradation of thiamine and riboÑavin in soymilk were Ðtted with Ðrst-order kinetics and the kinetic parameters were determined.