Influence of Heating on the Liberation of Certain Amino Acids from Whole Soybeans.

Publisher Website
Google Scholar
Abstract
Boiling up to 12 hrs. did not affect the release by acid hydrolysis of alpha-amino N and of arginine, cystine, histidine, leucine, lysine, methionine, and tryptophan. Boiling for 15 min. caused a slight increase in the release of alpha-amino N and amino acids by pancreatic digestion but boiling for 1-12 hrs. resulted in a marked increase. The increase in enzymatic liberation of amino acids in periods over 1 hr. was about twice that from raw soybean. Boiling as long as 12 hrs. with definite browning did not decrease the enzymatic liberation of amino acids from the "overcooked" soybean.