Action of Moisture on Damage Done During Over-heating of Soybean Oil Meal

THE deleterious effects of over-heating solvent extracted soybean flakes on their nutritive value and on the liberation of essential amino acids by acid (alkaline in the case of tryptophan) and enzymatic hydrolysis have been reported by Clandinin et al. (1947,1951) and Riesen et al. (1947). Hou, Riesen and Elvehjem (1949) concluded that boiling soybeans up to 12 hours did not affect the release by acid hydrolysis of seven essential amino acids studied and that boiling from 1-12 hours resulted in a marked increase in the liberation of amino acids by enzymatic hydrolysis. More recently, Clandinin, Stevens, Morrison and Robblee (1951) showed that less lysine was liberated from a lysine-glucose mixture heated in an autoclave in the absence of water than when heated in the presence of water. The present study was initiated to determine whether or not the deleterious effects resulting from autoclaving soybean flakes for long periods of time …