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http://dx.doi.org/10.9799/ksfan.2020.33.2.167

Effect on Angiotensin-I Converting Enzyme Inhibition and Antioxidant Activities of Soybean (Glycine max L.) following Steaming and Drying Nine Times  

Kim, Hyun Young (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
Seo, Hye-Young (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
Seo, Woo Duck (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
Lee, Mi Ja (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
Choi, Man-Soo (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
Ham, Hyeonmi (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
Publication Information
The Korean Journal of Food And Nutrition / v.33, no.2, 2020 , pp. 167-173 More about this Journal
Abstract
To increase the functional material content of soybean, a repetitive steaming and drying process was used. We investigated the changes in the total polyphenol content, the antioxidant activity, and the angiotensin-I converting enzyme (ACE) inhibition in soybean following nine rounds of steaming and drying. Soybean was steamed 9 times for 2 h and then dried 9 times from 55℃ to 73℃ for 3 h. The total polyphenol content in the soybean reached a maximum value of 60.47 mg GAE eq./100 g at 73℃ while the total polyphenol content in the raw soybean reached 25.17 mg GAE eq./100 g. In the raw soybean samples, the DPPH radical scavenging activity (5 mg/mL) was 8.04% but it increased by 43.29% after drying 9 times to 73℃. ABTS radical scavenging activity also improved following 9 rounds of steaming and drying. ACE inhibitory activity of the soybean dried 9 times at 73℃ was 58.94% at 10 mg/mL. These results showed that steaming and drying soybean 9 times enhanced the antioxidant activity and the ACE inhibitory activity of soybean. Therefore, more research on the biological and anti-hypertensive activity of soybean using this steaming and drying method is necessary.
Keywords
soybean (Glycine max L.); steaming; drying; antioxidant activities;
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