Cabral L C, Serna-Saldivar S O, Tinsley A M
EMBRAPA-CTAA, Guaratiba, Rio de Janeiro, Brazil.
Arch Latinoam Nutr. 1995 Mar;45(1):36-40.
Changes in cooking requirements and chemical composition of whole and dehulled soybeans, stored in 2 different environments [25 degrees C /75% R.H. (Environment 1) and 38 degrees C /90% R.H. (Environment 2)], were studied. Rate of water absorption and solid losses during cooking were higher for the dehulled soybeans at both storage conditions. However, cooking requirements to achieve the same degree of texture in the cotyledons were similar for whole and dehulled seeds. Cooking time increased with prolonged storage; the effect was more noticeable in samples stored under Environment 2. Samples kept for 6 months required almost twice as much cooking than control samples. Dehulled soybeans had a lower fiber content, relatively higher amounts of protein and fat, but similar amino acid compositions than whole soybeans. Cooking caused losses of carbohydrates and ash and, therefore, significantly increased levels of protein and fat reflected by losses of solids during soaking and cooking. Among the amino acids, only cysteine suffered substantial decrease as a result of cooking. Cooking and storage inactivated 99% and from 20-35% of the trypsin inhibitors, respectively; the latter effect was more accentuated in samples stored under Environment 2.
研究了储存在两种不同环境[25℃/75%相对湿度（环境1）和38℃/90%相对湿度（环境2）]中的完整大豆和去皮大豆的烹饪要求及化学成分变化。在两种储存条件下，去皮大豆烹饪过程中的吸水率和固体损失率均较高。然而，对于完整大豆和去皮大豆而言，要使子叶达到相同的质地程度，烹饪要求是相似的。烹饪时间随储存时间延长而增加；在环境2下储存的样品中这种影响更为明显。保存6个月的样品所需烹饪时间几乎是对照样品的两倍。与完整大豆相比，去皮大豆的纤维含量较低，蛋白质和脂肪含量相对较高，但氨基酸组成相似。烹饪导致碳水化合物和灰分损失，因此，浸泡和烹饪过程中固体损失反映出蛋白质和脂肪含量显著增加。在氨基酸中，只有半胱氨酸因烹饪而大幅减少。烹饪和储存分别使99%和20 - 35%的胰蛋白酶抑制剂失活；后一种影响在环境2下储存的样品中更为明显。
