KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Light Quality on Nutritional Composition and Isoflavones Content in Soybean Sprouts

콩나물의 영양성분과 Isoflavones 함량에 미치는 광질의 효과

  • Chi Hee Youn (Department of Applied Life Science, College of Life and Environment Science, Konkuk University) ;
  • Roh Jae-Seung (Green Kongaul Laboratory) ;
  • Kim Jung Tae (National Institute of Crop Science, RDA) ;
  • Lee Sun Joo (Department of Applied Life Science, College of Life and Environment Science, Konkuk University) ;
  • Kim Mi Jung (Honam Agricultural Research Institute, NICS) ;
  • Hahn Sang Joon (Department of Applied Life Science, College of Life and Environment Science, Konkuk University) ;
  • Chung Ill Min (Department of Applied Life Science, College of Life and Environment Science, Konkuk University)
  • 지희연 (건국대학교 생명환경과학대학 응용생명과학과) ;
  • 노재승 (그린콩나물 연구소) ;
  • 김정태 (작물과학원) ;
  • 이선주 (건국대학교 생명환경과학대학 응용생명과학과) ;
  • 김미정 (작물과학원 호남농업연구소) ;
  • 한상준 (건국대학교 생명환경과학대학 응용생명과학과) ;
  • 정일민 (건국대학교 생명환경과학대학 응용생명과학과)
  • Published : 2005.12.01
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Abstract

This objective of this study was to determine the characteristics of nutrition and isoflavone under light with soybean sprouts. Crude protein and crude fat content in green soybean sprouts were higher than common soybean sprouts. Aspartic acid and vitamin $B_1$, $B_2$, C and E content in green soybean sprouts were much higher than general. Green soybean sprouts had crude fiber con­tent slightly larger than normal. Mineral and vitamin C content in isomeal were three to five times larger than aspameal. Daidzein content in green soybean sprouts was 82.3 times larger than soybean seed. Also genistein content was increased 17.5 times.

본 연구는 녹색조광으로 인한 녹색콩나물의 일반성분 분석과 isoflavones의 분석을 통해 녹색콩나물의 우수함과 이 자료를 이용한 식품개발에 대해 기초 자료를 제공하고자 시험을 실시하였다. 1. 황색콩나물에 비해 녹색콩나물은 조단백 함량은 2배, 아스파라긴산 함량은 5배 정도 많았고, 특히 비타민 $B_1$ 함량은 37.9배, 비타민 $B_2$ 함량은 28.8배, 비타민 C 함량은 22.4배, 비타민 I 함량은 23.8배나 높았다. 2. 건물중 1 g당 함량을 비교해보면 콩 종실에 비해 녹색콩나물의 total daidzein의 함량은 약 26.5배, total genistein의 함량은 약 5.6배가 증가된 것으로 나타났다.

Keywords

References

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