The Effect of Heat and Solvents on the Nutritive Value of Soybean Protein
- 1 October 1939
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 18 (4), 423-434
- https://doi.org/10.1093/jn/18.4.423
Abstract
Sulfur and nitrogen balances on rats confirmed previous findings that the nutritive value of soybean protein is improved by heat. The claim that treatment with certain solvents such as hexane and methanol have a similar effect was not substantiated. It appears that soybeans contain a S and N containing complex which is absorbable but cannot be used for tissue building purposes. Heating the soybeans makes it available.Keywords
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