Changes of Sugars and Decrease in Available Lysine on Autoclaving Defatted Soybean Flakes

概要

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As reported previously, full-fat or defatted soybeans showed decrease in total sugar by heating. These decreases were presumed to be due to the amino-carbonyl reaction, since available lysine decreased by autoclaving defatted soybean flakes (moisture 20%) at 100° or 120° for 60-40 min. The whiteness of flakes also decreased, as the Maillard reaction progressed. Available lysine was determined by the process of Rao, Carter and Frampton following dinitrophenylation and hydrolysis by the method of Adachi and Nakanishi. All the three oligosaccharides (sucrose, raffinose, and stachyose) tended to decrease by autoclaving.
公益社団法人日本栄養・食糧学会の論文