Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/wiley/effects-of-microwave-heating-on-solubility-digestibility-and-i0MDMkrcEn
References (28)
-
J. Collins, B. Beaty (1980)
HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANSJournal of Food Science, 45
-
Hafez Hafez, Mohamed Mohamed, Herath Herath (1984)
Nutritive composition of different varieties of winged bean seeds and tuberNutr. Rept. Intern., 29
-
D. Schingoethe, M. Ahrar (1979)
Protein Solubility, Amino Acid Composition, and Biological Value of Regular and Heat-Treated Soybean and Sunflower MealsJournal of Dairy Science, 62
-
P. Haines, R. Lyman (1961)
Relationship of Pancreatic Enzyme Secretion to Growth Inhibition in Rats Fed Soybean Trypsin InhibitorJournal of Nutrition, 74
-
C. White, D. Greene, P. Waldroup, E. Stephenson (1967)
The Use of Unextracted Soybeans for Chicks 1. Comparison of Infra-Red Cooked, Autoclaved and Extruded SoybeansPoultry Science, 46
-
M. Kakade, N. Simons, I. Liener (1969)
evaluation of natural vs. synthetic substrates for measuring the antitryptic activity of soybean samplesCereal Chemistry
-
J. Folch, M. Lees, G. Stanley (1957)
A simple method for the isolation and purification of total lipides from animal tissues.The Journal of biological chemistry, 226 1
-
A. Gertler, Y. Birk, A. Bondi (1967)
A comparative study of the nutritional and physiological significance of pure soybean trypsin inhibitors and of ethanol-extracted soybean meals in chicks and rats.The Journal of nutrition, 91 3
-
Osman Osman, Aboul Enein Aboul Enein, Farage Farage, Mohamed Mohamed (1978)
The change of fatty acid composition of blood and tissues of rats as influenced by induced hypercholesterolemiaThe Arab J. Lab. Med., 2
-
White White, Green Green, Waldroup Waldroup, Stephenson Stephenson (1967)
The use of untreated soybeans for chicksPoultry Sci., 46
-
H. Khayambashi, R. Lyman (1966)
Growth depression and pancreatic and intestinal changes in rats force-fed amino acid diets containing soybean trypsin inhibitor.The Journal of nutrition, 89 4
-
E. Alumot, Z. Nitsan (1961)
The Influence of Sybean Antitrypsin on the Intestinal Proteolysis of the ChickJournal of Nutrition, 73
-
A. Pour-El, S. Nelson, E. Peck, B. Tjhio, L. Stetson (1981)
Biological Properties of VHF- and Microwave-Heated SoybeansJournal of Food Science, 46
-
Hafez Hafez, Singh Singh, McLellan McLellan, Monroe‐Lord Monroe‐Lord (1983)
Effects of microwave heating soybean on nutritional quality of soybeansNutr. Rept. Intern., 28
-
Y. Hafez, A. Mohamed (1983)
Presence of Nonprotein Trypsin Inhibitor in Soy and Winged BeansJournal of Food Science, 48
-
J. Mai, C. Tsai, G. Armbruster, P. Chu, J. Kinsella (1980)
EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO EVIDENCE OF CHEMICAL ALTERATION OR ISOMERIZATIONJournal of Food Science, 45
-
K. Rhee, K. Rhee (1981)
Nutritional Evaluation of the Protein in Oilseed Products Heated with SugarsJournal of Food Science, 46
-
Jimmy Clark, H. Spires, Robert Derrig, Maurice Bennink (1977)
Milk production, nitrogen utilization and glucose synthesis in lactating cows infused postruminally with sodium caseinate and glucose.The Journal of nutrition, 107 4
-
R. Derrig, J. Clark, C. Davis (1974)
Effect of abomasal infusion of sodium caseinate on milk yield, nitrogen utilization and amino acid nutrition of the dairy cow.The Journal of nutrition, 104 2
-
Zafrira Nitsan, And Bond, E. T (1965)
Comparison of nutritional effects induced in chicks, rats and mice by raw soya-bean mealBritish Journal of Nutrition, 19
-
T. Yamagishi, F. Yamauchi, K. Shibasaki (1980)
Isolation and Partial Characterization of Heat-denatured Products of Soybean 11S Globulin and Their Analysis by ElectrophoresisAgricultural and biological chemistry, 44
-
Zafrira Nitsan, Eugenia Alumot (1964)
OVERCOMING THE INHIBITION OF INTESTINAL PROTEOLYTIC ACTIVITY CAUSED BY RAW SOYBEAN IN CHICKS OF DIFFERENT AGES.The Journal of nutrition, 84 2
-
Tomohiko Mori, Takashi Nakamura, S. Utsumi (1982)
Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient IntermediatesJournal of Food Science, 47
-
H. Hsu, D. Vavak, L. Satterlee, G. Miller (1977)
A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITYJournal of Food Science, 42
-
Hill Hill, Harshburger Harshburger (1979)
Effect of moisture content and amino acid supplementation of protein nutritive value of microwaved processed whole soybeansFed. Proc., 38
-
D. Calloway, Sheldon Margen (1971)
Variation in endogenous nitrogen excretion and dietary nitrogen utilization as determinants of human protein requirement.The Journal of nutrition, 101 2
-
J. Mcnaughton, F. Reece (1980)
Effect of moisture content and cooking time on soybean meal urease index, trypsin inhibitor content, and broiler growth.Poultry Science, 59
-
M. Ahrar, D. Schingoethe (1979)
Heat-Treated Soybean Meal as a Protein Supplement for Lactating Cows,Journal of Dairy Science, 62
- Publisher
- Wiley
- Copyright
- Copyright © 1985 Wiley Subscription Services, Inc., A Wiley Company
- ISSN
- 0022-1147
- eISSN
- 1750-3841
- DOI
- 10.1111/j.1365-2621.1985.tb13415.x
- Publisher site
- See Article on Publisher Site
Abstract
ABSTRACT Microwave heating of soybeans for 9 min decreased protein solubility from 80 to 17%, from 81 to 18%, and from 72 to 16% when deionized H2O, 0.6N NaCl and 0.4N CaCl2, were used as solvents, respectively. Experiments were conducted to determine ‘in vivo protein digestibility and metabolizable nitrogen using male Sprague‐Dawley rats. The percentages of true digestibility were found to be 73, 84, 87 and 81 when the soybeans were microwave heated for 0, 9, 12 and 15 min, respectively. Microwave heating soybeans up to 15 min did not alter the fatty acids composition of the beans.
Journal
Journal of Food Science – Wiley
Published: Mar 1, 1985