出版社：Japanese Society of Nutrition and Food Science
摘要：The content of total amino acid in 16 kinds of soybean products were determined by microbiological assay method. The experiments were conducted with the following specimen obtained from market, the results being discussed in comparison with those of soybean assayed under the same series of the experiment: Two species of soybean (1) and (2) these specimen numbers coincide with those in Table (3), Tofu (3), Abura-age (4), Okara (5), Kori-dofu (6), Yuba (7), Kina-ko (8), Natto (9) and Nyu-fu (10). Among the specimen (3) to (9), histidine of (3), lysine of (5), and methionine of (6) and (7) showed rather high potency in comparison with the average value of two species of soybean, and aspartic acid of (3), cystine, threonine and valine of (4), methionine and tyrosine of (5), cystine of (7) and threonine of (9) were found to be inferior to those of soybean. The most marked difference was observed in the amino acids component of (10) as illustrated in Figure 1.
