大豆の水浸漬による遊離アミノ酸の変動

概要

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The change in the free amino acid composition of nine varieties of soybeans was investigated after soaking in water at 20℃ and 40℃ for 1 h. After soaking, the water was removed and the beans left to stand in a covered pot for 4 h at a controlled temperature of 20℃ before being analyzed. The total amount of free amino acid in the soybeans was in the range of 222.8-653.4 mg/100 g on a dry matter basis. The major amino acids were arginine, glutamic acid, aspartic acid, and alanine, with arginine constituting 27.0-57.1% of the total free amino acids. After the cool water (20℃) soaking, the total amount of free amino acid in the soybeans was determined to be in the range of 506.7-1,435.9 mg/100 g, which is doubly the figure before soaking. The increases in arginine, glutamin acid, and γ-aminobutyric acid (GABA) were particularly marked. The total amount of free amino acids in beans soaked in warm water was 565.6-1,523.6 mg/100 g on a dry matter basis, which is similar to the figures for beans soaked in cool water. GABA was significantly increased, its content rising from 4.4-12.6 mg/100 g to 132.8-2 18.9 mg/100 g on a dry matter basis.
社団法人日本家政学会の論文
2002-12-15