Studies on Amino Acid Contents of Processed Soybean
Part VI. The Heat Destruction of Amino Acids in Deffatted Soybean Flour
1965 年 29 巻 12 号 p. 1074-1079
詳細
1965 年 29 巻 12 号 p. 1074-1079
The influence of heat treatment on defatted soybean flour was studied. The eighteen kinds of amino acids were determined by microbiological assay method.
The heat destruction of the amino acids was found to occur when defatted soybean flour was autoclaved. At0Kg/cm2 (100°C) for one, two, and four hours, no remarkable destruction was observed on the amino acids. On the other hand, cystine, lysine and arginine were destroyed under following heat conditions at 0.35Kg/cm2 (108°C), 0.7Kg/cm2 (115°C) and 1.4Kg/cm2 (126°C). Especially, heating at 1.4Kg/cm2 (126°C) for four hours, a large amount of cystine, lysine and arginine and a small amount of tryptophan and serine were destroyed, but all other amino acids were not destroyed by any heat treatment.
The different types of heat destruction of cystine, lysine and arginine were observed when defatted soybean flour was autoclaved under the systematically specified heating conditions.
この記事は最新の被引用情報を取得できません。
