# Effect of Different Microwave Times on the Nutritional Properties of Glycosylated Soybean 7S

## TL;DR

Microwaving soybean protein for 60 seconds improves its nutritional value and digestibility, though it may reduce flavor-related amino acids.

## Contribution

The study identifies 60 seconds as the optimal microwave time for enhancing the nutritional properties of glycosylated soybean 7S protein.

## Key findings

- Digestibility peaks at 60 seconds with 40.83% gastric and 84.29% intestinal digestion.
- Amino acid scores and essential amino acid index improve after 60 seconds of microwaving.
- Flavor-active amino acids decrease significantly after microwaving, affecting taste.

## Abstract

In this study, we investigated the effects of different microwave times (0–120 s) at 900 W power on the nutritional properties of glycosylated soybean 7S protein. The in vitro simulated gastrointestinal digestion revealed that digestibility peaked at 60 s (40.83% gastric, 84.29% intestinal) and was accompanied by a significant increase in hydrolysis. Automatic amino acid analysis indicated superior nutritional quality after 60 s of treatment, as evidenced by optimal amino acid scores (AAS, CS) and the essential amino acid index (EAAI), and by a more favorable amino acid profile for human requirements. However, the proportion of flavor-active amino acids decreased from 83.05% at the initial stage to 53.77%, and the taste activity value (TAV) of fresh amino acids was lower than that of the untreated group, with limited flavor improvement. In conclusion, 60 s is the optimal time for nutritional optimization, which can improve protein digestibility and nutritional value, and the risk of flavor degradation should be considered.