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KMID : 0380619760080020063
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 2 p.63 ~ p.69
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The Effect of Korean Soysauce and Soypaste Making on Soybean Proteion Quality
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Abstract
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The changes in lysine availability during soybean fermentation were determined by the chemical analysis method as well as the biological methods with rat. The FDNB-reactive lysine determined by the difference (TLMI) method indicated that cooking and Meju fermentation reduced the lysine availability of soybean, but the subsequent ripening restored the availability to the same level of the raw soybean.
On the other hand, the Biological Value, NPU, NER and the Relative lysine availability of the rat experiments showed a general decrease is the lysine availability of soybean during the ripening process as well as Meju fermentation.
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