煮沸ツルマメの特徴とそのタンパク質の人工消化性

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Wild soybeans (Glycine soja), widely distributed in East Asia as an ancestor of currently cultivated soybeans are different in several respects from the latter ones, such as smaller seed size and higher protein content. The present study was attempted to confirm the edibility of wild beans after boiling and removal of seed coat by estimating the extractability of protein and the in vitro protein digestibility. Owing to a poor ability of water absorption, the beans were directly heated in a boiling water without pre-soaking. The swelling of beans by absorption of water was terminated and the beans were greatly softened after heating for 40 min, during which time the activity of trypsin inhibitor almost disappeared. The extractability of protein was also decreased with boiling time, when treated with various solvents; i. e., water, 1 M NaCl or 1% sodium dodecyl sulfate (SDS), but none with the last solvent containing 2% 2-mercaptoethanol. No loss of amino acids from the protein during heating was observed after each treatment time. Whereas the in vitro digestibility of undefatted boiled beans was increasing during 20 min on boiling and decreased thereafter, boiled beans defatted with hexane were well Prevented from this detrimental effect even after longer time of boiling. It seems that some unknown substance contained in seed coat might be extracted and adsorbed into cotyledon during boiling, which may lower the protein digestibility, but with little effect on the edibility of wild beans.
社団法人日本家政学会の論文
1990-06-05

煮沸ツルマメの特徴とそのタンパク質の人工消化性

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