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Utilization of Heated Soybean Protein Isolate as a Dietary Source of Methionine for Rats

Department of Food Science, The Burnsides Research Laboratory, University of Illinois, Urbana, Illinois 61801

The effect of loss of methionine in soybean protein isolate during thermal processing was studied. Heated soybean protein isolate supplemented and unsupplemented with methionine was used as the only source of dietary protein for young rats. Heating of a mixture of protein isolate and glucose caused an increased resistance to hydrolysis with Pronase. Concurrently, there was a decrease in the nutritional value of the mixture (protein efficiency ratio value of 0.87 compared with 0.95 of the unheated mixture). However, in contrast, protein isolate heated without glucose displayed an increased protein efficiency ratio value and was a better substrate for enzymatic hydrolysis. Supplementation of soybean protein isolate with methionine in the diet after the heat treatment increased the level of glutamic-oxaloacetic transaminase in the liver. The levels of serum free methionine and cystine were also increased in rats fed the heated protein supplemented with methionine.

KEY WORDS: • soybean protein • heating • PER • GOT • serum amino acids • Pronase

¹ Present address, Miles Laboratories, Worthington, Ohio.

² Supported by the Illinois Agricultural Expertmental Station.

³ Person to whom all correspondence should be addressed.

Manuscript received 30 July 1973.