Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour

Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour

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The soybean is a protein source of high biological value. However, the presence of anti-nutritional factors affects its protein quality and limits the bioavailability of other nutrients. The effect of heat-treatment, 150 ºC for 30 minutes, on hulled and hull-less soybean flour from the cultivar UFVT...

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Bibliographic Details
Main Authors: Ariela Werneck de Carvalho, Dorina Isabel Gomes Natal, Cassiano Oliveira da Silva, Maria Inês de Souza Dantas, Everaldo Gonçalves de Barros, Sônia Machado Rocha Ribeiro, Neuza Maria Brunoro Costa, Hércia Stampini Duarte Martino
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-06-01
Series:Food Science and Technology
Subjects:
amino acids
trypsin inhibitor
protein solubility
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200015

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200015

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