Studies on Amino Acid Contents of Processed Soybean

Part VII. The Influence of Added Water on the Heat Destruction of Amino Acid in Defatted Soybean Flour

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The influences of the added water, the period of heating and the temperature on destruction of amino acids of defatted soybean flour were studied. The eighteen amino acids available to the microbiological assay using lactic acid bacteria were assayed with respect to those products treated under different heating conditions in the presence of water 3 and 6 times the weight of the soybean flour, and in the absence of water under the pressure of 0.7Kg/cm² (115°C) and 1.4Kg/cm² (126°C) for various heating periods.
Amino acids except for lysine, arginine, cystine, tryptophan and serine were not destroyed in any heat treatment examined. The destruction of lysine and arginine was mainly due to the conditions of the amount of the added water, and those of cystine, tryptophan and serine were chiefly due to the period and the temperature of heat treat-ment.