The effects of autoclave and microwave heating on the protein and oil in soybean seeds were investigated under low moisture conditions. The nitrogen solubility index (NSI) decreased on heating. The reduction in the NSI was accompanied by an increase in the size and deformation of the oil bodies in the cellular tissue of soybean seeds. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis revealed that lipoxygenase was susceptible to heat denaturation, but 7S and 11S globulins were only partially denatured. The partial denaturation of the proteins was confirmed by Fourier transform infrared spectroscopy measurements. The ratio of oil to protein peaks increased with increasing heating, suggesting the exudation of oil to the surface or outside of oil bodies. Microwave heating is more efficient in changing the oil distribution in soybean seeds than autoclave heating. On the other hand, the degree of protein denaturation is lower after microwave heating.

研究了低水分条件下高压灭菌和微波加热对大豆种子中蛋白质和油脂的影响。氮溶解度指数（NSI）随加热而降低。 NSI 的降低伴随着大豆种子细胞组织中油体的尺寸和变形的增加。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析表明，脂氧合酶易受热变性，但7S和11S球蛋白仅部分变性。通过傅里叶变换红外光谱测量证实了蛋白质的部分变性。油与蛋白质峰的比率随着加热的增加而增加，表明油渗出到油体的表面或外部。微波加热比高压灭菌器加热更能有效地改变大豆种子中的油分布。另一方面，微波加热后蛋白质变性程度较低。