Morales de León J C, Bourges Rodríguez H, Zardain M I
Arch Latinoam Nutr. 1985 Jun;35(2):326-36.
The purpose of this research was to determine adequate conditions for the preparation of soybeans at home level. In accordance with the results, soaking the soybeans for eight hours in a 0.25% bicarbonate solution, gives the appropriate hydration to the soybeans, which can then be easily cooked. Boiling them at atmospheric pressure during 20 minutes was required to destroy 80% of the soybeans antitrypsin activity, and a high PER was also obtained. Nevertheless, the soybeans texture was not satisfactory; therefore, longer boiling periods were tested so as to establish the most suitable time needed to achieve a softness similar to that of common beans as usually consumed. Softness was measured instrumentally, and the optimal conditions found were: 40 min boiling after 8 hr soaking in a 0.25% bicarbonate solution. Under these conditions, the PER and NPU values increased 18% and 33%, respectively, with respect to those of the casein PER and NPU. It is concluded that with this procedure, large amounts of protein can become available at an equivalent price to US$0.40/kg ($80.00/kg).
本研究的目的是确定家庭层面制备大豆的适宜条件。根据结果，将大豆在0.25%的碳酸氢盐溶液中浸泡8小时，能使大豆获得适当的水合作用，随后易于烹饪。在常压下煮20分钟可破坏80%的大豆抗胰蛋白酶活性，同时还能获得较高的蛋白质效率比值（PER）。然而，大豆的质地并不令人满意；因此，测试了更长的煮沸时间，以确定达到与通常食用的普通豆类相似柔软度所需的最合适时间。通过仪器测量柔软度，发现最佳条件为：在0.25%的碳酸氢盐溶液中浸泡8小时后煮40分钟。在这些条件下，相对于酪蛋白的PER和净蛋白质利用率（NPU）值，PER和NPU值分别提高了18%和33%。结论是，通过此方法，大量蛋白质可得以获取，价格相当于0.40美元/千克（80.00美元/千克）。
