Abstract
Successful methionine fortification of soy protein may enhance its nutritional value. Methionine, however, is highly sensitive to processing conditions, hence the need for kinetic studies to optimize its retention. Kinetic models describing the effect of major compositional and processing parameters, such as moisture, protein and initial methionine content as well as temperature were developed in this investigation. Methionine degradation in these soy protein-containing systems appeared to follow a pseudo-first order reaction. Mathematical models clearly showed that all the parameters studied had a significant effect on the rate of methionine degradation. Statistical analysis of the kinetic data indicated that empirical equations can accurately describe methionine degradation as a function of the aforementioned parameters.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
