Prediction of Methionine Retention During the Extrusion Processing of Fortified Soybean Systems

Successful methionine fortification of soy can enhance the nutritional quality of soy proteins. Methionine, however, is highly sensitive to processing conditions, hence the need for kinetic studies to optimize its retention. To establish general kinetic models, it is critical to determine the effect of major parameters involved in methionine degradation, such as temperature, moisture and protein content and initial methionine concentration. The kinetics of methionine degradation as a function of isolated parameters were established by the classical isothermal method and mathematical models describing their relationship were developed. In order to obtain an overall response, models for each independent variable were multiplied together by experimental data and the aid of a computer.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Choi, Young

• Engineering, Agricultural

Identifier

(UMI)AAI8521742

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/70082