The thermal degeneration of the protein bodies in the soybean boiled at 121° to 123℃ under pressure (1.18-1.32 kg/c㎡) was investigated histologically. The degenerated protein bodies in the soybean were observed to be contracted and hardened with boiling time. From the results t hat came into existence, when the degenerated Protein bodies were treated with pancreatin aqueous solution (3%), it might be concluded that the above protein bodies withstand an attack of that solution. This behavior was observed for the soybean boiled for over 40 minutes.