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Heat processing of soybean kernel and its effect on lysine availability and protein solubility

✍ Scribed by Žilić, Sladana ;Božović, Irina ;Savić, Stojan ;Šobajić, Sladana

Book ID: 111489421
Publisher: Walter de Gruyter GmbH
Year: 2006
Tongue: English
Weight: 169 KB
Volume: 1
Category: Article
ISSN: 2391-5412
DOI: 10.2478/s11535-006-0039-x

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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