Researchers have found that intense heating of food can alter the structure of soy protein, making it harder to digest and reducing the amount of absorbable amino acids.
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Does High Heat Change Protein Quality?
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September 22, 2026
1 min read
📰 ISNA
📋 Key Takeaway
Researchers discovered that high heat treatment of soy protein affects its structure, complicating digestion and decreasing the absorption of amino acids. This finding is significant for food science and nutrition, particularly in relation to soy products.
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