Liver Xanthine Oxidase Activity in Relation to Availability of Methionine from Soybean Protein.

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Abstract
Summary Xanthine oxidase activity in livers of rats consuming soybean protein was increased by feeding heat-treated soybean flour or by adding methionine to diets containing ther unheated flour. Since there was no difference in the degree to which the methionine was absorbed, it was concluded that heating increased the availability of methionine for the synthesis of enzyme protein. The poor growth on raw soybean flour was not entirely due to an impairment in the availability of methionine.