๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Heat Treatment and the Biological Value of Soya-bean Protein

โœ Scribed by DE, S. S.; GANGULY, J.

Book ID
109550614
Publisher
Nature Publishing Group
Year
1947
Tongue
English
Weight
222 KB
Volume
159
Category
Article
ISSN
0028-0836

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Effect of dielectric heat treatment on p
Effect of dielectric heat treatment on protein nutritional values and some antinutritional factors in soya bean
โœ Jolรกn Petres; Zsuzsa Mรกrkus; ร‰va Gelencsรฉr; Zsuzsa Bogรกr; Ildiko Gajzรกgรณ; Bรกlint ๐Ÿ“‚ Article ๐Ÿ“… 1990 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 344 KB ๐Ÿ‘ 1 views

## Abstract In 10โ€cm layers, batches (3 kg) of whole soya bean (Glycine max L var Evans) seeds at 14.3% moisture levels were dielectrically heated (frequency 27.12 MHz) to 115, 120 and 125ยฐC. Net Protein Utilisation and Net Protein Ratio of soya bean proteins were improved by the treatments as obse

Protease inhibitors and lectins in soya
Protease inhibitors and lectins in soya beans and effects of aqueous heat-treatment
โœ Armour, Julia C; Perera, R L Chanaka; Buchan, Wendy C; Grant, George ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 202 KB

Protease inhibitor and lectin concentrations and N and lipid levels were evaluated in 27 soya bean samples. All contained trypsin and chymotrypsin inhibiting activity and lectin. Shinano midori, Shinano wasediro, Shinanooomame and Tsuronoku had high protein contents and average lipid levels, and the