MATHEMATICAL MODEL FOR MAXIMUM IMPROVEMENT OF IN VITRO PROTEIN DIGESTIBILITY DURING HYDROTHERMAL PROCESSING OF SOYBEAN COTYLEDON

Using response surface methodology (RSM), the non-linear effects of soaking time (0-8 h) and blanching time (5-35 min) at NaHCO₃ concentrations up to 0.5% were determined on the relative in vitro protein digestibility (IVPD%) of soybean cotyledons. The applied non-linear mathematical model indicated higher determination coefficient between the experimental and predicted data (R2 ≥ 0.96) within the studied experimental region. The modelling of the effects should help in the selection of optimal parameters of hydrothermal treatment for maximum relative improvement (IVPD) of soybean cotyledon. Based on the model, the maximum digestibility of soybean cotyledon can be expected after soaking time of 4.7 h and blanching time of 16 min at 0.05% NaHCO₃ solution.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.