Changes of lipids and amino acid composition in roasted-ground soybean (Kinako) during storage.

KIRIBUCHI Toshiko

doi:10.11428/jhej1987.40.271

The changes of lipid and amino acid composition in roasted-ground soybean (Kinako) during storage were observed to investigate the properties of antioxidation in Kinako. Kinako was made from roasted soybean in laboratory (roasted soybean at 150 or 180°C for 30 min). These Kinako and ground soybean (Daizuko) were stored under several temperatures (5, 30 and 40°C) for 180 days. The following results were observed, in storage at high temperature (40°C), peroxide value of lipids extracted from these samples increased, but no significant change of that in each sample was observed at the temperature lower than 30°C. According to the study on the analysis or amino acid composition in Kinako and Daizuko, basic amino acid, lysine and arginine, and ammonia contents in Kinako decreased more than that in Daizuko. On the other hand, when these samples were stored at high temperature (40°C), no change of the amino acid composition in Kinako was observed, but that in Daizuko observed remarkably, that is, free amino acid, especially ammonia, content increased remarkably. The formed ammonia caused its deterioration. Inconclusion, the result of the observations above mentioned suggested that, Kinako was free from its deterioration during long storage at lower or room temperature.

Changes of lipids and amino acid composition in roasted-ground soybean (Kinako) during storage.

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