Journal of environmental and Sanitary engineering (환경위생공학)
- Volume 2 Issue 3 Serial No. 3
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- Pages.13-22
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- 1987
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- 2005-5889(pISSN)
Studies on the Changes in Amino acid of Soybean (irradiated) during Fermentation
대두(조사)의 발효에 의한 Amino acid의 변화에 관한 연구
- Hur yun Haeng (Department of Food Technology, Seoul Health Junior College)
- 허윤행 (서울보건전문대학 식품가공과)
- Published : 1987.11.01
Abstract
For the amino-N -ratio and N- solubity, irradiated samples were higher than non - irradiated them, that is, 15KGy(l9, 72), 7KGy(l9, 55) of amino-N-ratio were more those of 5KGy(17. 91) and l0KGy(l8, 06). during the fermentation of samples. For the Solubility of nitrogen, irradiated samples were decreased sequencely, such as 10KGy, 7KGy, 15KGy and 5KGy. For the amounts of amino acid, Content of the glutamic acid was the highest in the all samples and the main free amino acids in the Steamed Soybeans Were glutamic acid, proline, arginine, and alanine etc. However the amount of amino acid in the irradiated Sample was notably increased in Comparison with the nonirradiated
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