Abstract
Microscopic observations are reported on protein bodies, oil, and carbohydrates in cotyledon of mature, immature, and germinating soybean, and on changes of their state by processing. In mature bean, most part of oil was found in the space between protein bodies, and small number of starch granules distributed in cytoplasm. In immature bean, much more starch granules were found, while protein bodies were dyed less strongly than those in mature bean and no clear picture for oil was obtained. Protein bodies and starch granules lost their identity and were digested as germination proceeded. Cooking of soybean gave only a slight change to the form of the cluster of protein bodies, however, when the cooked bean was fermented to prepare miso or natto, most part of protein bodies disappeared.
