Effect of Processing Conditions on the Nutritive Value of Isolated Soybean Proteins

Uri Cogan, Anina Yaron, Zeki Berk, Gideon Zimmermann

Research output: Contribution to journalArticlepeer-review

12 Scopus citations


The effect of processing conditions on the protein nutritive value, the methionine and available lysine content, and the antitryptic activity of two types of isolated soybean protein and of intermediate fractions obtained during protein isolation procedure was investigated. Protein efficiency ratios (PER) of the extraction mixture, of the filtered extract, and of the isolated proteins were inferior to those of the original meal. PER of isoelectrically precipitated protein and of calcium salt coagulated protein were practically identical. PER of spray-dried isoelectric proteins was significantly higher than that of the same proteins when freeze-dried. Toasting of the spray-dried proteins did not improve their nutritive value. PER of isolates from unheated and from toasted meal showed identical values.

Original languageEnglish
Pages (from-to)196-198
Number of pages3
JournalJournal of Agricultural and Food Chemistry
Issue number2
StatePublished - 1 Mar 1968
Externally publishedYes

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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