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Heat Treatment and the Biological Value of Soya-bean Protein

Nature volume 159, pages 341–342 (1947)Cite this article

Abstract

FROM the observations of other workers1–12, it appears that the increase in biological value in heat-treated soya-bean may be due to three reasons : (1) heat treatment increases the availability of cysteine and methionine due to some change in the structure of the protein ; (2) proteolytic inhibitor is inactivated by heat treatment ; (3) any toxic factor which may be present other than the inhibitor is destroyed by heat.

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Authors and Affiliations

  1. Department of Biochemistry, Indian Institute of Science, Bangalore

    S. S. DE & J. GANGULY

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  1. S. S. DE
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  2. J. GANGULY
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DE, S., GANGULY, J. Heat Treatment and the Biological Value of Soya-bean Protein. Nature 159, 341–342 (1947). https://doi.org/10.1038/159341a0

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