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The Change of Compositions and Antioxidant Effect in Soybean Cultivars Pickled in Persimmon Vinegar  

Bang, Hyo-Pil (Dept. of Food Technologies, KongJu National Univ.)
Choi, One-Kyun (R&D, Nexus Technologies Co. Ltd.)
Cho, Gyu-Seong (Dept. of Food Bio Technologies, National Hankyong Univ)
Son, Jong-Youn (Dept. of Food Bio Technologies, National Hankyong Univ)
Ryu, Gi-Hyung (Dept. of Food Technologies, KongJu National Univ.)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.4, 2006 , pp. 398-409 More about this Journal
Abstract
Changes of component(amino acid, free sugar, fatty acid and mineral) and antioxidant effect by pickling of soybeans we.e investigated. Soybean cultivars, Daewon, Pungsannamul, Hwaeum(yellow bean), Ilpum Black and Zynuni(black bean) were soaked in persimmon vinegar for 10 days at $20^{\circ}C$. The major amino acids of raw soybeans were glutamic acid, aspartic acid, lysine and leucine. The content of total amino acid decreased by pickling. The major free sugar of raw soybeans were glucose, fructose and sucrose. Sucrose decreased and glucose and fructose increased by pickling. Maltose was found only in pickled Daewon and Ilpum Black. Linoleic and linolenic acid content of raw soybeans were $49.3%{\sim}57.1%\;and\;7.8{\sim}8.9%$, and the fatty acid contents did not change by pickling. The major mineral elements were K, P and Mg, and their compositions except for Na did not change by pickling. Total phenolic compound, vitamin $B_1$ and C content increased during pickling. The antioxidant effects, electron donating abilities, nitrite-scavenging abilities increased by pickling.
Keywords
soybean; persimmon vinegar; amino acid; fatty acid; flavonoids; antioxidant effect;
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