Effect of Germination on the Quality and Amino acid Composition of Soymilk

대두발아(大豆發芽)가 대두유(大豆乳)의 품질(品質) 및 아미노산(酸) 조성(組成)에 미치는 영향

  • Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University) ;
  • Oh, Hoon-Il (Department of Food Science and Technology, King Sejong University) ;
  • Oh, Myung-Won (Clinical Nutrition Research Center) ;
  • Byun, Si-Myung (Korea Advanced Institute of Science and Technology)
  • Published : 1983.01.01


Changes in the quality and amino acid composition of soymilk prepared from soaked and germinated soybeans were investigated. Soybeans were soaked in water for 3 hrs and germinated at $18{\pm}1^{\circ}C$ for 5 days followed by water extraction at room temperature, and then the soymilk was boiled for 30 min. 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. The intrinsic viscosity increased rapidly after 3 days of germination to maximum value at 4th day, then decreased. The amino acid composition of protein fraction of soymilk showed little change while that of nonprotein fraction changed significantly. 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.