Improvement of nutritional quality of soybean meal by Fe(II)-assisted acetic acid treatment.

@article{Huang2019ImprovementON,
  title={Improvement of nutritional quality of soybean meal by Fe(II)-assisted acetic acid treatment.},
  author={Lu Huang and Yong Xu and Yanmin Zhou},
  journal={Food chemistry},
  year={2019},
  volume={283},
  pages={
          475-480
        }
}
  • Lu Huang, Yong Xu, Yanmin Zhou
  • Published 2019
  • Medicine, Chemistry
  • Food chemistry
  • We investigated the effect of Fe(II)-assisted acetic acid treatment on improvement of nutrition quality of soybean meal (SBM) by degrading antinutritional factors (ANFs) and maintaining initial nutrition quality. Fe(II)-assistance reduced trypsin inhibitor (TI) content significantly from 5.20 to 0.86 mg/g, and allergenic proteins were completely degraded at 55 °C, due to changes in the conformation of soybean protein isolate (SPI) that renders proteins more prone to acetic acid-mediated… CONTINUE READING

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