Nutritional evaluation of Kalitur (Glycine max) protein and their major fractions.

Sharma, Y. K. and Subramanian, N. (1991) Nutritional evaluation of Kalitur (Glycine max) protein and their major fractions. Indian Journal of Nutrition and Dietetics, 28 (2). 41-45, 12 ref..

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Abstract

The soybean (Glycine max) var. Kalitur and Bragg (yellow var.) were evaluated for protein, and their major globulin fractions 11S and 7S. The available lysine contents of Kalitur and Bragg flour were 4.79 and 5.03%, resp., of the total lysine content of 5.69 and 5.35%, resp. The contents of all the essential amino acids in Kalitur and Bragg flour proteins and their fractions were lower than those in egg protein. The essential amino acid contents of 11S fraction of Kalitur and Bragg proteins were 36.34 and 36.94, resp.; and the essential amino acid contents of 7S protein were 38.61 and 38.67%, resp. The chemical scores of proteins in the defatted flours of Kalitur and Bragg were 59.4 and 58.6, resp. Kalitur protein fractions had better chemical scores than Bragg; 69.47 vs. 51.32 for the 11S fraction and 51.89 vs. 42.78 for the 7S fraction.

Item Type:	Article
Uncontrolled Keywords:	NUTRITIONAL-VALUES; SOY-PROTEINS
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	31 Aug 2021 08:15
Last Modified:	31 Aug 2021 08:15
URI:	http://ir.cftri.res.in/id/eprint/7977

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