Effects of dehulling, cooking and storage conditions on protein quality and digestibility of soybeans / Efecto del descascarado, cocción y almacenamiento sobre la calidad de la proteína y digestibilidad de la soya
Arch. latinoam. nutr
;
45(1): 41-5, mar. 1995. tab
Artigo
em Espanhol
| LILACS
| ID: lil-234670
RESUMEN
Soybeans were debulled, stored under two environmental conditions [25ºC/75 por ciento RH (Env. 1) and 38ºC/90 por ciento RH (Env. 2)], optimally cooked and assayed for trypsin inhibitor and protein quality with laborary rats. Dehulling not significantly effects protein quality (PER and NPR) and protein digestibility of raw and cooked soybeans. Raw soybeans diets were significantly poorer in protein quality and digestibility when compared with cooked counterparts. PER values of dehulled-cooked soybean diets decreased significantly (p<0.05) as seeds were stored for up to 3 months under either environment. These were no significant differences in PER values due to etorage suring the period from 3 a 6 months. PER values for whole-cooked soybean diets exhibited a significant decline only when stored for 6 months under Env. 2
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Índice:
LILACS (Américas)
Assunto principal:
Glycine max
/
Tripsina
/
Proteínas
/
Dieta
/
Digestão
Idioma:
Espanhol
Revista:
Arch. latinoam. nutr
Assunto da revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Ano de publicação:
1995
Tipo de documento:
Artigo
País de afiliação:
México
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