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

Uri Cogan; Anina Yaron; Zeki Berk; Gideon Zimmermann

doi:10.1021/jf60156a044

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

Uri Cogan, Anina Yaron, Zeki Berk, Gideon Zimmermann

Research output: Contribution to journal › Article › peer-review

12 Scopus citations

Abstract

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 language	English
Pages (from-to)	196-198
Number of pages	3
Journal	Journal of Agricultural and Food Chemistry
Volume	16
Issue number	2
DOIs	https://doi.org/10.1021/jf60156a044
State	Published - 1 Mar 1968
Externally published	Yes

ASJC Scopus subject areas

General Chemistry
General Agricultural and Biological Sciences

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title = "Effect of Processing Conditions on the Nutritive Value of Isolated Soybean Proteins",

abstract = "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.",

author = "Uri Cogan and Anina Yaron and Zeki Berk and Gideon Zimmermann",

year = "1968",

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doi = "10.1021/jf60156a044",

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T1 - Effect of Processing Conditions on the Nutritive Value of Isolated Soybean Proteins

AU - Cogan, Uri

AU - Yaron, Anina

AU - Berk, Zeki

AU - Zimmermann, Gideon

PY - 1968/3/1

Y1 - 1968/3/1

N2 - 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.

AB - 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.

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DO - 10.1021/jf60156a044

M3 - Article

AN - SCOPUS:33947328666

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VL - 16

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JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 2

ER -

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

Abstract

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