Modification of the Soluble Protein Content of Heat-Processed Soybean Flour
DOI:
https://doi.org/10.15835/nbha3824747Abstract
An important and frequently observed effect of food processing is the reduction of protein nutritive quality. Heat treatment of soybeans can reduce the activity of trypsin inhibitors and thereby improve protein digestibility. Overheating, however, may destroy or reduce the availability of certain heat sensitive amino acids and reduce the nutritional value of soy protein. The simplest criterion used for the characterization of proteins is their solubility in various media. The objective of this study was to evaluate the thermal effect on protein solubility of soybean flour (SBF). Heat-processed SBF was obtained in a forced air oven at 120ºC, and by exposing to microwaves at 2450 MHz frequency. Protein solubility was determined according to the procedure of Araba and Dale, based on the solubility of soybean proteins in 0.036 M KOH. The experimental data show that, whatever the heating process used, the heating time is negatively correlated with the protein solubility. To maintain a good nutritional quality to heated soybean flour, microwave treatment has to be shortly applied compared to cooking one.Downloads
Published
2010-09-24
How to Cite
CAPRITA, A., & CAPRITA, R. (2010). Modification of the Soluble Protein Content of Heat-Processed Soybean Flour. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(2), 98–101. https://doi.org/10.15835/nbha3824747
Issue
Section
Research Articles
CITATION
DOI: 10.15835/nbha3824747
License
License:
© Articles by the authors; licensee UASVM and SHST, Cluj-Napoca, Romania. Papers published in the journal Notulae Botanicae Horti Agrobotanici Cluj-Napoca are open access distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses).
Open Access Journal:
The journal allows the author(s) to retain publishing rights without restriction. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.