Germinated soybean protein products: Chemical and nutritional evaluation
作者： H. M. Bau , G. Debry
DOI: 10.1007/BF02671442
关键词:
摘要: Various protein fractions were prepared from non-germinated and germinated soybeans utilizing a combination of calcium chloride sodium alginate solutions as extractant. Germination tended to improve the nutritional quality products measured by efficiency ratios (PER standard rat bioassay). PER values proteins containing reduced significantly, which was attributed inhibition pepsin proteolysis. Only 30 percent trypsin inhibitor activity in raw eliminated during germination for three days. Vitamin C content increased 0 25 mg per 100 g (dry basis) germination.
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