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Mami Yamada

Nara Women’s Univ., Japan

Title: Effect of high temperature treatment on amino acid residues in soy protein isolate

Biography

Biography: Mami Yamada

Abstract

High temperature treatment (100~150 °C) is frequently used for preparation of long-term storage foods such as retort pouched and canned foods. Consumption of the long-term storage foods has increased in the world. However, little is known for chemical changes on amino acid residues in protein by high temperature treatment. Aim of this study was to detect chemical changes on amino acid residues in a soy protein isolate (SPI) by heating in an autoclave.