Application of bromocresole purple index (BCPI) for evaluation of contents of available lysine from micro-vave-heated soybean seeds
Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2008, Vol 7, Issue 4
Abstract
Usefulness of analytical method (bromocresole purple index – BCPI) as a new and fast way for available lysine (LA) content determination in micro-waved soybean seeds was tested. Due to a great interdependence of LA and BCPI determinations, which was confirmed by high correlation and determination coefficients values (r = 0.78 and R2) for proposed regression equations LA = f(BCPI), the BCPI method appeared to be useful for the description of available lysine (LA) content changes in micro-waved soybean seeds and soybean meal.
Authors and Affiliations
Marek Szmigielski, Agnieszka Sagan, Stanisław Matyka
Keywords
Related Articles
- EP ID EP50867
- DOI -
- Views 93
- Downloads 0
The role of diet in treatment of lipid metabolism disorders
Apart from arterial hypertension the most frequent risk factor for cardiovascular diseases is connected with lipid metabolism disorders, which according to studies conducted to date in Poland affect over half of the adu...
Influence of hydrocolloids on quality of baked goods
The effect of different hydrocolloids (arabic gum, guar gum, xanthan gum and methyl 2-hydroxyethyl cellulose) on the rheological properties of composite flour dough and final quality of baked goods was investigated. Addi...
Physico-chemical properties and antioxidant activity of selected plum cultivars fruit
The aim of the study was to present and compare characteristics of pomological parameters, colour, dry matter and solids contents, as well as antioxidant activity of fruit of selected plum cultivars. Analyses were conduc...
Effect of lacto-ovo-vegetarian diet on serum vitamin B12 concentrations – five-year prospective study
Background. Avoiding of meat is the basic principle of vegetarian diet with several variants existing.In the present study we have focused on lacto-ovo-vegetarian (LOV) diet which includes dairy products and eggs. We hav...
Produkcja preparatów Lactobacillus rhamnosus GG metodami suszenia rozpyłowego i liofilizacji w wodnych emulsyjnych układach typu ATPS
Wstęp. Suszenie jest najstarszą metodą konserwowania żywności. Polega na usuwaniu wody z produktów spożywczych, co zapobiega rozwojowi mikroflory bakteryjnej i gniciu. Ponadto suszenia: rozpyłowe i liofilizacyjne są stos...