대두(大豆)를 이용(利用)한 고단백식품(高蛋白食品)의 개발(開發)에 관(關)한 연구(硏究) - 제(第) 1 보(報) 한국산(韓國産) 주요(主要) 대두(大豆)의 아미노산(酸) 조성(組成)에 관(關)한 연구(硏究) -

Stidies on the Development of Protein - Rich Foods Based on Soybean Flour - I. Studies on the Amino Acid Composition and Nutritive Value of Proteins in Korean Soybeans -

Samples of six varieties of soybeans (Bongeui, Danyup-kong, Dongpuktae, Hwangkeum-kong, Jangyup-kong, Kanglim) were analysed for their chemical composition and amino acid content by A.O. A. C. method (1980) and amino acid analyser in order to determine their nutritive value. 1) Chemical composition of soybean was affected by the varieties. The protein contents of 6 varieties of soybeans grown at Suwon were 48.84% in Kanglim, 45.57% in Bongeui, 43.73% in Dongputtae, 41.56% in Jangyup-kong, 40.86% in Hwangkeum-kong, and 40.05% in Danyup-kong. 2) Compared to FAO (1970) chemical score of soybean (A/E ratio and A/T ratio), three varieties of Korean soybeans (Bongeui, Danyup-kong, Hwangkeum-kong) showed higher levels of nutritive value in protein and three varieties of soybeans (Dongpuktae, Jangyup-kong, Kanglim) showed lower levels of nutritive value in protein. From protein content and chemical score, Bongeui showed the greatest potential for the best high protein source among Korean soybean varieties. 3) The determination of first limiting amino acid in six varieties of Korean soybeans by whole egg protein was methionine, but valine was the first limiting amino acid in Danyup-kong and methionine- cystine was other five varieties of Korean soybeans by FAO provisional amino acid pattern.