한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제35권3호
  • /
  • Pages.359-365
  • /
  • 2006
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

발아콩을 이용한 초콩의 제조 중 Isoflavone 및 특성 변화

Changes in Isoflavone and Some Characteristics of Chokong of Germinated Soybeans during Pickling in Vinegar

  • 엄권용 (세종대학교 식품공학과) ;
  • 김주숙 (세종대학교 식품공학과) ;
  • 최희숙 (안산공과대학 식품생명과학과) ;
  • 차보숙 (수원여자대학 식품영양과) ;
  • 김우정 (세종대학교 식품공학과)
  • Eom, Kwon-Yong (Dept. of Food Science and Technology, Sejong University) ;
  • Kim, Joo-Sook (Dept. of Food Science and Technology, Sejong University) ;
  • Choi, Hee-Sook (Dept. of Food and Biotechnology, Ansan College of Technology) ;
  • Cha, Bo-Sook (Dept. of Food and Nutrition, Suwon Women's College) ;
  • Kim, Woo-Jung (Dept. of Food Science and Technology, Sejong University)
  • 발행 : 2006.03.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

콩을 24시간 발아시켜 건조한 것을 양조식초에 480시간 절임하면서 초콩을 제조하는 과정 중 콩과 절임액의 isoflavone과 oligo당 그리고 pH, 색, texture의 변화를 조사하였다. 그 결과 절임이 진행되는 동안 콩에 함유된 isoflavone은 비발아콩의 경우 128.2 mg%에서 480시간 절임 하였을 때 210.0 mg%로 약 64%가 증가되었고 발아콩은 133.4 mg%에서 절임 480시간 후에는 239.7 mg%로 약 80%증가하였으며 특히 aglycone type의 증가가 더욱 현저하였다. 절임액의 pH는 절임 24시간 후에 2.4에서 3.5로 빠르게 증가하였으며 수용성 고형분 또한 빠른 증가를 보였고, L값은 감소하였다. Oligo당은 급속히 감소하여 절임 72시간 후에 약 90%이상 감소하였으며 그 중 raffinose와 stachyose의 감소가 더욱 빨리 감소하였다.

Changes in isoflavone and oligosaccharides, and some physicochemical properties of Chokong, a pickled and dried soybeans, were investigated during pickling in brewed vinegar at $20^{\circ}C$. The used soybeans were 24 hr germinated soybeans, which was maximumly increased in isoflavone content during germination. The isoflavone contents were significantly increased by approx. 80% in both glycosides and aglycone type of isoflavone after 20 day of pickling at $20^{\circ}C$. The isoflavone values of germinated Chokong were significantly higher than those of ungerminated ones. Pickling the soybeans in vinegar resulted in a rapid initial decrease in oligosaccharides, Particularly in raffinose and stachyose. The pH and soluble solids contents in vinegar increased markedly and L values decreased during initial pickling of 24 hr.

키워드

참고문헌

  1. Brouns F. 2002. Soya isoflavones: a new and promising ingredient for the health foods sector. Food Research International 35: 187-193 https://doi.org/10.1016/S0963-9969(01)00182-X
  2. Lee SY, Bae YJ, Lee SY, Choi MK, Choe SH, Sung CJ. 2005. The effect of soy isoflavone on sex hormone status and premenstrual syndrome in female college students. Korean J Nutr 38: 203-210
  3. Coward L, Barnes NC, Setchell KDR, Barnes S. 1993. Genistein, daidzein and their $\beta$-glycoside conjugates: an-titumor isoflavones in soybean foods from American and Asian diets. J Agric Food Chem 41: 1961-1967 https://doi.org/10.1021/jf00035a027
  4. Naim M, Gestetner B, Bondi A, Birk Y. 1976. Antioxidative and antihemolytic activities of soybean isoflavones. J Agric Food Chem 24: 1174-1177 https://doi.org/10.1021/jf60208a029
  5. Pratt DE, Birac PM. 1979. Source of antioxidant activity of soybeans and soy products. J Food Sci 44: 1720-1722 https://doi.org/10.1111/j.1365-2621.1979.tb09125.x
  6. Lee CH, Yang L, Xu JZ, Yeung SYV, Huang Y, Chen ZY. 2005. Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chemistry 90: 735-741 https://doi.org/10.1016/j.foodchem.2004.04.034
  7. Hutchins AM, Slavin JL, Lampe JW. 1995. Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products. J Am Diet Assoc 95: 545-551 https://doi.org/10.1016/S0002-8223(95)00149-2
  8. Murphy PA. 1982. Phytoestrogen content of processed soybean products. Food Technol 36: 60-64
  9. Farmakalidis E, Murphy PA. 1985. Isoflavone of 6'-O- acetyldaidzein and 6'-O-acetylgenistein from toasted defatted soyflakes. J Agric Food Chem 33: 385-389 https://doi.org/10.1021/jf00063a016
  10. Wang H, Murphy PA. 1996. Mass balance study of isoflavones during soybean processing. J Agric Food Chem 44: 2377-2383 https://doi.org/10.1021/jf950535p
  11. Choi YB, Sohn HS. 1998. Isoflavone content in Korean fermented and unfermented soybean foods. Korean J Food Sci Technol 30: 745-750
  12. Yeo KE, Kim WJ. 2002. Effects of acid hydrolysis on isoflavone of defatted soybean flour. Korean J Food Sci Technol 34: 916-918
  13. Choi YB, Woo JG, Noh WS. 1999. Hydrolysis of $\beta$-glycosidic bonds of isoflavone conjugates in the lactic acid fermentation of soy milk. Korean J Food Sci Technol 31: 189-195
  14. Yin LJ, Li LT, Li ZG, Eizo T, Masayishi S. 2004. Changes in isoflavone contents and composition of Sufu (fermented tofu) during manufacturing. Food Chemistry 87: 587-592 https://doi.org/10.1016/j.foodchem.2004.01.011
  15. Chien JT, Hsieh HC, Koo TH, Chen BH. 2005. Kinetic model for studying the conversion and degradation of isoflavones during heating. Food Chemistry 91: 425-434 https://doi.org/10.1016/j.foodchem.2004.06.023
  16. Park IS. 1995. Physicochemical properties of soybean soaked in vinegar. MS Thesis. Sookmyoung Univer-sity, Korea
  17. Lee KS. 2002. Functional properties of green tea and black bean applied to persimmon vinegar. MS thesis. Kyungsang National University, Korea
  18. Kim, JS, Kim JK, Kim WJ. 2004. Changes of isoflavone contents in soybean cultivars pickled in persimmon vinegar. Korean J Food Sci Technol 36: 833-836
  19. Kim WJ, Lee HY, Won MH, Yoo SH. 2005. Germination effect of soybean on its contents of isoflavones and oligo-sacchareds. Food Sci Biotechnol 14: 498-502
  20. Kim JS, Yoon S. 1998. The changes of $\alpha$-galactosidase activities and stachyose and raffinose contents during fer-mentation of soybeans. Korean J Soc Food Sci 14: 509-512
  21. Lee YH, Jung HO, Rhee CO. 1987. Solids loss with water uptake during soaking of soybeans. Korean J Food Sci Technol 19: 492-498
  22. Lee HS. 2005. Improvement of isoflavone in soybean by germination and utilization of germinated whole soybean flour in noodle. PhD Dissertation. Sejong University, Korea
  23. Reyes FGR, Poocharoen B, Wrolstad R. 1982. Maillard browning reaction of sugar-glycine model systems: changes in sugar concentration, color, and appearance. J Food Sci 47: 1376-1377 https://doi.org/10.1111/j.1365-2621.1982.tb07690.x
  24. Kim WJ, Smit CJB, Nakayama TOM. 1973. The removal of oligosaccarides from soybeans. Lebensm Wiss Technol 6: 201-204
  25. Kim JS, Kim JK, Kim WJ. 2004. Changes in isoflavone and oligosaccharides of soybeans during germination. Korean J Food Sci Technol 36: 294-298
  26. Keum JH, Oh MJ, Kim SY. 1991. Purification and properties of soybean $\alpha$-galactosidase. J Korean Agric Chem Soc 24: 249-257

피인용 문헌

  1. Isoflavones Contents and Physiological Activities of Soybeans Fermented with Aspergillus oryzae or Bacillus natto vol.37, pp.2, 2008, https://doi.org/10.3746/jkfn.2008.37.2.141
  2. Comparative study of phenolic compounds, vitamin E, and fatty acids compositional profiles in black seed-coated soybeans (Glycine Max (L.) Merrill) depending on pickling period in brewed vinegar vol.11, pp.1, 2017, https://doi.org/10.1186/s13065-017-0298-9
  3. Comparison of Functional Properties of Black Soybean Pickled in Vinegar (Chokong) vol.40, pp.2, 2011, https://doi.org/10.3746/jkfn.2011.40.2.171
  4. 담금기간에 따른 초콩과 담금액의 이화학적 특성 vol.39, pp.2, 2006, https://doi.org/10.3746/jkfn.2010.39.2.281
  5. 장기 저장 중 저장 온도와 습도에 따른 해품 콩의 콩나물 가공적성 연구 vol.63, pp.1, 2006, https://doi.org/10.3839/jabc.2020.001