Effect of Heat on the Digestibility of Soybean Proteins

概要

論文の詳細を見る
The influence of heat-treatment on the nutritive value of soybean protein was studied by measuring the effect of heat on the digestibility of soybean protein and the degree of liberation of "nutritive limiting factors", methionine, cystine and lysine, by in vitro pancreatic digestion. The digestibility of soybean protein was increased as the digestion period was prolonged and the autoclaving at 110°C as heat-condition showed the highest digestibitity and was followed by the autoclaving at 130°C and boiling. The dry-heating decreased the digestibility as compared with the control (raw) and the dry-heating at 150°C showed the lowest digestibility. The degree of methionine liberation showed the same tendancy as digestibility, the autoclaving at 110°C was the highest, twice as high as the control and was followed by the autoclaving at 130°C and boiling. The dry-heating was lower than the control and the dry-heating at 150°C showed the lowest value. The degree of liberation of cystine and lysine were almost the same as that of methionine.
公益社団法人日本栄養・食糧学会の論文