The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Fatty Acid and Free Amino Acid Composition of Major Domestic Soybean Cultivars

국내산 백태 품종의 지방산 및 유리아미노산 조성

  • Kyung-Haeng Lee (Major in Food and Nutrition, Korea National University of Transportation)
  • 이경행 (한국교통대학교 식품영양학 전공)
  • Received : 2024.03.25
  • Accepted : 2024.04.03
  • Published : 2024.04.30
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Abstract

The fatty acid composition and free amino acid content of domestic soybean cultivars were analyzed to confirm the quality characteristics of protein and fat contained in soybeans. The saturated fatty acid content of soybeans included palmitic acid at 9.47~11.15%, followed by stearic acid and myristic acid. The total saturated fatty acid content in soybeans was 12.56~14.34%, with Taekwang having the lowest content, followed by Daewon, Seonyu, Cheonga, and Jinpung. The linoleic acid content, an unsaturated fatty acid, was 45.69~58.17%, with Taekwang showing the lowest composition and Jinpung showing the highest composition. Next was oleic acid at 14.69~33.86%. Jinpung had the highest linoleic acid composition, had the lowest and Taekwang which had the least linoleic acid, had the highest. The unsaturated fatty acid content was in the order of linolenic acid, eicosatrienoic acid, eicosadienoic acid, and eicosapentaenoic acid. The total free amino acid content was 217.28~456.66 mg%, with Daewon showing the highest free amino acid content, followed by Seonyu, Taekwang, Cheonga, and Jinpung. The free amino acid content varied depending on the cultivars, but in general, the free amino acids in the soybeans used in the experiment showed higher aspartic acid, glutamic acid, and proline contents than other amino acids.

Keywords

Acknowledgement

본 성과물은 농촌진흥청 연구사업(세부과제번호: PJ015285042020)과 2021년 정부(교육부)의 재원으로 한국연구재단의 지원을 받아 수행된 기초연구사업입니다(No. 2021R1A6A1A03046418).

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