Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components
Vinny Kohli,
Siddhartha Singha
Abstract:Protein digestibility is a key indicator of dietary protein quality because the amino acids present in a protein food may not be available to an organism for nutrition and health unless they are digested. In spite of being a good source of protein, Soybean seed has limited digestibility mainly in their whole form. In this paper, we highlight the factors that affect the digestibility of soybean proteins like the quantity, structure, and distribution of the kinetically stable proteins plus the anti-nutritional c… Show more
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