豆類蛋白質の消化度に関する研究

(第1報) 基本的加熱処理

抄録

The effect of heat treatment at100°, 110°, and130°C with water and at 105°and 150°without water on the nutritive values of the proteins of kidney beans, green peas, andpeanuts was studied by measuring the digestibility and the liberated amounts of methionine, cystine, and lysine, as the nutritive limiting factors, after the digestion with pancreatine.
The results were as follows:
1) On the green pea-and peanut proteins, the highest digestibility, was shown inthe case of the raw materials, and this was followed by the materials heated at 130°Cwith water. Meanwhile, on the kidney bea, ns, the reverse was shown.The materialsheated at 150°C without water showed the lowest digestibility.
2) The materials heated at 130° and110°C with water showed the highest liberationof methionine and cystine.
3) On the liberation of lysine, the highest value was shown by the raw materials and the lowest by the materials heated at 150°C without water.