Portal de Periódicos da CAPES

Protein denaturation in soybean meal during processing

1952; Wiley; Volume: 29; Issue: 5 Linguagem: Inglês

10.1007/bf02612594

1558-9331

P. A. Belter, A. K. Smith,

Food composition and properties

Summary The effects of soybean oil solvent extraction on the denaturation of the protein as measured by changes of dispersibility of the nitrogen in water has been studied. The results for five commercial plants were compared with denaturation changes produced by steam treatment of laboratory prepared flakes. The results show that by use of proper conditions and equipment, flakes can be produced with a minimum of denaturation or, when desired, denaturation can be controlled within practical limits.