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KMID : 0903519660070010079
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1966 Volume.7 No. 1 p.79 ~ p.84
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Studies on the Protein of Korean Soybeans
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Abstract
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1. In order to elucidate the differences between varieties of Korean soybean, forty-nine subjects mere examined for Their chemical constituents. Their proportions varied considerably with the differences in varieties. The moisture varied from 10.93% to 12.57%(aver. 11.95%), protein; 33.79% to 47.00%(aver. 39.8%) crude fat; from 16.32% to 24.79%(aver. 19.2%), crude fiber; from 3.03% to 5.57%(aver. 3.98%), ash; from 3.95% to 5.23% (aver. 4.6%) and nitrogen free-extracts (carbohydrates); from 16.58% to 26.81% (aver. 20.57%) Chemical composition of soybean was affected by the varieties as well as their localities of growth.
2. Of the total protein, 33.26% based on the soybean meal was soluble protein and 1.94% insoluble protein in average.
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