KINETICS OF AVAILABLE LYSINE LOSSES IN A SOY PROTEIN ISOLATE: CONFIRMATION OF THE ‘TRANSITION PHASE’ BY PROTEIN EFFICIENCY RATIO TESTS
作者： J. c. WOLF , D. R. THOMPSON , P. C. Ahn , P. V. J. HEGARTY
DOI: 10.1111/J.1365-2621.1979.TB10067.X
关键词: Sugar 、 Lysine 、 Protein efficiency ratio 、 Phase (matter) 、 Transition (genetics) 、 Kinetics 、 Chromatography 、 Soy protein 、 Chemistry
摘要: Available lysine losses in soy protein isolates during thermal processing go through three phases: a fist-order loss, transition phase and no-loss phase. The shows statistically significant (P < 0.02) increase available when measured by the fluoro-dinitrobenzene (FDNB) method. Using efficiency ratio method (PER), 0.1) was demonstrated samples processed at 80° C for 700 mm. PER values decreased from 2.65 ± 0.04 to 1.17 after 600 min of processing. At value increased 1.37 0.05. 80°C systems containing 4% sugar occurs mm is initiated according previously published equations. FDNB results exhibited an excellent correlation (r = 0.98). Thus, confirm detected using procedure.
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