Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods |
Im, Jeong Yeon
(Functional Food & Nutrition Division, National Institute of Agricultural Science (NIAS), Rural Development Administration (RDA))
Kim, Sang-Cheon (Division of Analysis & Certification, Foundation of Agriculture Technology Commercialization & Transfer) Kim, Sena (Functional Food & Nutrition Division, National Institute of Agricultural Science (NIAS), Rural Development Administration (RDA)) Choi, Youngmin (Functional Food & Nutrition Division, National Institute of Agricultural Science (NIAS), Rural Development Administration (RDA)) Yang, Mi Ran (Functional Food & Nutrition Division, National Institute of Agricultural Science (NIAS), Rural Development Administration (RDA)) Cho, In Hee (Division of Food and Environmental Sciences, Wonkwang University) Kim, Haeng Ran (Functional Food & Nutrition Division, National Institute of Agricultural Science (NIAS), Rural Development Administration (RDA)) |
1 | Lim SY. 2010. Comparison of effect of various types of soybeans on mutagenicity and growth of human cancer cell lines. J Life Sci 20(10):1532-1537. DOI |
2 | Moon HK, Lee SW, Moon JN, Kim DH, Yoon WJ, Kim GY. 2011. Quality characteristics of various beans in distribution. J East Asian Soc Diet Life 21(2):215-221. |
3 | Sa JH, Shin IC, Jeong KJ, Shim TH, Oh HS, Kim YJ, Cheung EH, Kim GG, Choi DS. 2003. Antioxidative activity and chemical characteristics from different organs of small black soybean (Yak-Kong) grown in the area of Jungsun. Korean J Food Sci Technol 35(2):309-315. |
4 | Seol HG, Ko YJ, Kim EJ, Lee GL, Kim DG, Lee JO, Ahn KM, Ryu CH. 2012. Allergenicity change of soybean proteins by thermal treatment methods. J Life Sci 22(4):524-531. DOI |
5 | Seoung JH, Heo D. 2010. Soybean supply and demand trends and outlook. Korean Rural Economic Institute 4(19):556-576. |
6 | Sin MK, Han SH. 2001. Effects of methanol extracts from Phaseolus vulgaris on serum lipid concentrations in rats fed high fat and cholesterol diet. Korean J Food Sci Technol 33(1):113-116. |
7 | Son DY, Kim YJ. 2010. Allergenicity of soybeans depending on their variety. Korean J Food Sci Technol 42(5):627-631. |
8 | Son DY, Lee BR, Shon DW, Lee KS, Ahn KM, Nam SY, Lee SI. 2000. Allergenicity change of soybean proteins by thermal treatment. Korean J Food Sci Technol 32(4):959-963. |
9 | Son JH, Choung MG, Choi HJ, Jang UB, Son GM, Byun MW, Choi C. 2001. Physiological effect of Korean black soybean pigment. Korean J Food Sci Technol 33(6):764-768. |
10 | Wikipedia(R). 2016. About soybean. Available from: https://ko.wikipedia.org/wiki/%EC%BD%A9. Accessed May 5, 2016. |
11 | An MS. 2004. Food science. Shin-kwang, Seoul, Korea. pp 214-260. |
12 | AOAC. 2005. Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington DC, USA. Method 82:1389-1398. |
13 | Go JH, Kim JK, Kim HS, Nam SH, Park YH, Park HJ, Song E, Song SC. 2009. Functional foods. Bo-mun-gak, Seoul, Korea. pp 117-155. |
14 | Bae EA, Moon GS. 1997. A study on the antioxidative activities of Korean soybeans. J Korean Soc Food Sci Nutr 26(2):203-208. |
15 | Cho SH, Cho GR, Gang MS, Song MR, Joo NH. 2010. Food science. Gyo-moon Publishers, Gyeonggi, Korea. pp 314-370. |
16 | Choi YM, Lim HO, Woo SH, Lim HS, Jong SK, Lee JS. 2007. Lutein contents of soybeans (Glycine max L.) cultivated in Korea. Korean J Food Sci Technol 39(5):580-583. |
17 | Hong EH, Kim SD, Kim YH, Chung KW. 1990. Protein and content amino acid composition of soybean cultivars. Korean J Crop Sci 35(5):403-412. |
18 | Hong JY, Shin SR, Kong HJ, Choi EM, Woo SC, Lee MH, Yang KM. 2014. Antioxidant activity of extracts from soybean and small black bean. Korean J Food Preserv 21(3):404-411. DOI |
19 | Jeon SH, Lee KA, Byoun KE. 2005. Studies on changes of isoflavone and nutrients during germination of soybean varieties. Korean J Hum Ecol 14(3):485-489. |
20 | Jung SJ, Yoon JY, Lee SR. 1991. Physical and organoleptic characteristics of Kongjaban prepared under different cooking conditions. Korean J Food Sci Technol 23(4):490-497. |
21 | Kim DM, Yoon HH, Kim KH. 1990. Protein characteristics of the recommended soybean varieties in Korea. Korean J Food Sci Technol 22(4):386-392. |
22 | Kim YH. 2002. Current achievement and perspective of seed quality evaluation in soybean. Korean J Crop Sci 47(S):95-106. |
23 | Kim KS, Kim MJ, Lee KA, Kwon DY. 2003. Physico-chemical properties of Korean traditional soybeans. Korean J Food Sci Technol 35(3):335-341. |
24 | Kim MJ, Kim KS. 2005. Functional and chemical composition of Hwanggumkong, Yakong and Huktae. Korean J Food Cook Sci 21(6):844-850. |
25 | Kim SH, Kwon TW, Lee YS, Choung MG, Moon GS. 2005. A major antioxidative components and comparison of antioxidative activities in black soybean. Korean J Food Sci Technol 37(1):73-77. |
26 | Kim YH, Yun HT, Park KY. 2004. Biological effects of black colored soybean. Korean J Plant Resour 7(3):195-199. |
27 | Kim YO, Jung HO, Rhee CO. 1990. Changes of texture, soluble solids and protein during cooking of soybeans. Korean J Food Sci Technol 22(2):192-198. |
28 | Lee HJ, Do WN, Kim YH. 2010. In vitro biological activities of anthocyanin crude extracts from black soybean. Korean J Crop Sci 55(1):65-69. |
29 | Lee KH, Kim MJ, Kim AJ. 2014. Physicochemical composition and antioxidative activities of Rhynchosia nulubilis according to roasting temperature. J Korean Soc Food Sci Nutr 43(5):675-681. DOI |
30 | Lee KJ, Lee SY, Kim YR, Park JW, Shim JY. 2004. Effect of dry heating on the pasting/retrogradation and textural properties of starch-soy protein mixture. Korean J Food Sci Technol 36(4):568-573. |