Abstract
It is a well known fact that the period required for cooking of yellow soybeans is longer than this of green soybeans (Hitashi-mame) and the period for the latter is almost the same as those for unmatured soybeans (Edamame) or soy sprouts. This difference for cooking period was investigated in conjunction with the constitutional proteins. The results obtained were as follows : 1) Yellow soybeans required one or two hours cooking in order to get the palatable state, while unmatured soybeans, soy sprouts and green soybeans required only 10 minutes or thereabout ; 2) Disc and SDS electrophoresis revealed that yellow soybeans contain more protein of higher molecular weight than the other samples. The electrophoresis patterns of unmatured, green soybeans and two-day-old soy sprouts are nearly the same.
