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Heat processing of soybean kernel and its effect on lysine availability and protein solubility

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2006
714.pdf (183.4Kb)
Authors
Žilić, Slađana
Božović, Irina
Savić, Stojan
Šobajić, Slađana
Article (Published version)
Metadata
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Abstract
Soybean kernels of cultivars Bosa and ZPS 015 were used in the experiment. The contents of available lysine as well as water and salt soluble proteins, were analysed in fresh soybean kernels, soybean products made after the processes of dry extrusion, micronisation, microwave toasting and autoclaving. Utilizing a technological procedure of processing, kernels were exposed to temperatures from 57 to 150 degrees C. The duration of exposure of the soybean kernels to the increased temperatures, ranged from 25-30 seconds in dry extrusion to 30 minutes in autoclaving. All treatments were subjected to different sources of heat, causing different thermodynamic processes to take place in kernels and change their chemical composition; i.e. nutritive quality. The content of water and salt soluble proteins decreased under the influence of higher temperatures in the course of all treatments of processing. The drop of solubility already was drastically effected by temperatures of 100 degrees C in dr...y extrusion, while there was a gradual decrease in other treatments. The content of available lysine was determined by the modified Carpenter methods with DNFB. The processes of micronisation and microwave toasting showed the greatest effect on the reduction of lysine availability. Dry extrusion and autoclaving, performed within closed systems - in which the increased moisture content has a special effect - resulted in significantly smaller changes of the available lysine content.

Keywords:
soybean / available lysine / soluble proteins / heat treatments
Source:
Central European Journal of Biology, 2006, 1, 4, 572-583
Publisher:
  • De Gruyter Open Ltd, Warsaw

DOI: 10.2478/s11535-006-0039-x

ISSN: 1895-104X

WoS: 000246983700007

Scopus: 2-s2.0-33846026758
[ Google Scholar ]
24
21
URI
https://farfar.pharmacy.bg.ac.rs/handle/123456789/716
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Pharmacy
TY  - JOUR
AU  - Žilić, Slađana
AU  - Božović, Irina
AU  - Savić, Stojan
AU  - Šobajić, Slađana
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/716
AB  - Soybean kernels of cultivars Bosa and ZPS 015 were used in the experiment. The contents of available lysine as well as water and salt soluble proteins, were analysed in fresh soybean kernels, soybean products made after the processes of dry extrusion, micronisation, microwave toasting and autoclaving. Utilizing a technological procedure of processing, kernels were exposed to temperatures from 57 to 150 degrees C. The duration of exposure of the soybean kernels to the increased temperatures, ranged from 25-30 seconds in dry extrusion to 30 minutes in autoclaving. All treatments were subjected to different sources of heat, causing different thermodynamic processes to take place in kernels and change their chemical composition; i.e. nutritive quality. The content of water and salt soluble proteins decreased under the influence of higher temperatures in the course of all treatments of processing. The drop of solubility already was drastically effected by temperatures of 100 degrees C in dry extrusion, while there was a gradual decrease in other treatments. The content of available lysine was determined by the modified Carpenter methods with DNFB. The processes of micronisation and microwave toasting showed the greatest effect on the reduction of lysine availability. Dry extrusion and autoclaving, performed within closed systems - in which the increased moisture content has a special effect - resulted in significantly smaller changes of the available lysine content.
PB  - De Gruyter Open Ltd, Warsaw
T2  - Central European Journal of Biology
T1  - Heat processing of soybean kernel and its effect on lysine availability and protein solubility
VL  - 1
IS  - 4
SP  - 572
EP  - 583
DO  - 10.2478/s11535-006-0039-x
UR  - conv_1858
ER  - 
@article{
author = "Žilić, Slađana and Božović, Irina and Savić, Stojan and Šobajić, Slađana",
year = "2006",
abstract = "Soybean kernels of cultivars Bosa and ZPS 015 were used in the experiment. The contents of available lysine as well as water and salt soluble proteins, were analysed in fresh soybean kernels, soybean products made after the processes of dry extrusion, micronisation, microwave toasting and autoclaving. Utilizing a technological procedure of processing, kernels were exposed to temperatures from 57 to 150 degrees C. The duration of exposure of the soybean kernels to the increased temperatures, ranged from 25-30 seconds in dry extrusion to 30 minutes in autoclaving. All treatments were subjected to different sources of heat, causing different thermodynamic processes to take place in kernels and change their chemical composition; i.e. nutritive quality. The content of water and salt soluble proteins decreased under the influence of higher temperatures in the course of all treatments of processing. The drop of solubility already was drastically effected by temperatures of 100 degrees C in dry extrusion, while there was a gradual decrease in other treatments. The content of available lysine was determined by the modified Carpenter methods with DNFB. The processes of micronisation and microwave toasting showed the greatest effect on the reduction of lysine availability. Dry extrusion and autoclaving, performed within closed systems - in which the increased moisture content has a special effect - resulted in significantly smaller changes of the available lysine content.",
publisher = "De Gruyter Open Ltd, Warsaw",
journal = "Central European Journal of Biology",
title = "Heat processing of soybean kernel and its effect on lysine availability and protein solubility",
volume = "1",
number = "4",
pages = "572-583",
doi = "10.2478/s11535-006-0039-x",
url = "conv_1858"
}
Žilić, S., Božović, I., Savić, S.,& Šobajić, S.. (2006). Heat processing of soybean kernel and its effect on lysine availability and protein solubility. in Central European Journal of Biology
De Gruyter Open Ltd, Warsaw., 1(4), 572-583.
https://doi.org/10.2478/s11535-006-0039-x
conv_1858
Žilić S, Božović I, Savić S, Šobajić S. Heat processing of soybean kernel and its effect on lysine availability and protein solubility. in Central European Journal of Biology. 2006;1(4):572-583.
doi:10.2478/s11535-006-0039-x
conv_1858 .
Žilić, Slađana, Božović, Irina, Savić, Stojan, Šobajić, Slađana, "Heat processing of soybean kernel and its effect on lysine availability and protein solubility" in Central European Journal of Biology, 1, no. 4 (2006):572-583,
https://doi.org/10.2478/s11535-006-0039-x .,
conv_1858 .

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