FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (15): 92-99.doi: 10.7506/spkx1002-6630-20180911-108

• Basic Research • Previous Articles     Next Articles

Effect of High-Temperature Heat Treatment on Digestibility of Soybean Protein

WANG Yahui, XING Jiyun, XU Jingting, GUO Shuntang   

  1. Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Online:2019-08-15 Published:2019-08-26

Abstract: To investigate the effect of protein denaturation caused by high-temperature heat treatment during the sterilization process on the nutrient digestibility of soybean protein, we simulated in vitro the infant digestion of soybean protein. Results showed that high-temperature heat treated (> 120 ℃, 20 min) soybean protein could generate more enzymatic hydrolysates with low molecular mass compared to that treated at 100 ℃. Meanwhile, the high temperature treatment could induce a significant loss in amino acids, especially cysteine (approximately 48%), destroying the ideal amino acid pattern and decreasing the nutritional value of soybean protein.

Key words: high-temperature heat treatment, soybean protein, digestibility, amino acid composition and content, protein aggregation

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