Effect of germination on the quality and amino acid composition of soymilk

The changes in the quality and amino acid composition of soymilk prepared from soaked and germinated soybeans were investigated. The initial yields of total solid and protein after soaking were 80.7% and 88.6%, respectively and decreased slowly during germination. A slow decrease in lipids and a rap...

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Published inKorean Journal of Food Science and Technology (Korea R.) Vol. 15; no. 1
Main Authors Kim, W.J. (King Sejong Univ., Seoul (Korea R.). Dept. of Food Science and Technology), Oh, M.W. (Clinical Nutrition Research Center, Seoul (Korea R.)), Byeon, S.M. (Korea Advanced Inst. of Science and Technology, Seoul (Korea R.))
Format Publication
LanguageKorean
Published 01.03.1983
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Summary:The changes in the quality and amino acid composition of soymilk prepared from soaked and germinated soybeans were investigated. The initial yields of total solid and protein after soaking were 80.7% and 88.6%, respectively and decreased slowly during germination. A slow decrease in lipids and a rapid reduction in total sugar content were found during germination. The change in protein fraction content of soymilk showed an initial increase followed by a gradual decrease. After 4 days of germination, aspartic acid and alanine increased more than twice, and methionine and tyrosine decreased to half of their initial composition in soymilk prepared from soaked soybean
Bibliography:S10
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