Nutritional Studies of Soybean Meals Processed in Different Conditions:(3) Chemical Studies of Water-Soluble Protein of Soybean Meals

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Chemical Studies of Soybean protein were undertaken to evaluate soybean meals in the course of research program in this laboratory. Some of it's properties were described.(1) The amino acid compositions of commercial processed and heated meals and underheated meals were analysed. No significant differences in amino acid compositions were observed.(2) An experiment has been made in the application of in vitro digestion trials to study the differences in rate of enzyme attack of the water soluble protein extracted from the heated and underheated meals. The protein digestibility of the heated meals was significantly higher than that of underheated ones.(3) Ultracentrifuge sedimentation patterns of the protein in aqueous extracts of soybean meals were illustrated. The patterns were not altered by heating such as commercial processed conditions.(4) The effect of heat on the electrophoretic behavior of the proteins in aqueous extracts of soybean meals was studied. The electrophoretics
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