대두의 처리방법에 따른 일반성분과 효소활성변화 = Changes of chemical composition and enzyme activity of soybean by processing method

다국어 초록 (Multilingual Abstract)

In order to manufacture of soy paste, Changes of chemical composition and enzyme activity of soybean by different processing method were investigated. The results are summarized as follows: Changes of chemical compositions were; Raw(A) and soaked(B) soybeans contain about 2% of more crude fat than roasted(C) and steamed(D) soybeans, roasted and steamed soybeans contain 1.16∼1.74% of more protein than those of raw and soaked soybeans, and Raw and roasted soybeans contain 0.11∼0.41% of more crude fiber than those of soaked and steamed soybeans. α-amylase, β-amylase, protease, lipase activity of raw and soaked soybeans were 2∼5 folds higher than those of roasted and steamed soybeans. Trypsin inhibitor activity of raw, soaked, roasted and steamed soybeans was indicated 56.7%, 42.9%, 32.9% and 20.8% in the order, respectively.