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http://dx.doi.org/10.5352/JLS.2017.27.11.1299

The Quality Characteristics of Low Raffinose and Stachyose (LRS) Soybean Cultivars and their Tofu  

Lee, Soo-Jung (Institute of Agriculture and Life Science, Gyeongsang National University)
Hu, Wen-Si (Department of Food Science and Nutrition, Gyeongsang National University)
Chung, Jong-Il (Institute of Agriculture and Life Science, Gyeongsang National University)
Jeong, Bo-Young (Institute of Agriculture and Life Science, Gyeongsang National University)
Sung, Nak-Ju (Department of Food Science and Nutrition, Gyeongsang National University)
Publication Information
Journal of Life Science / v.27, no.11, 2017 , pp. 1299-1307 More about this Journal
Abstract
The quality characteristics of three non-genetically modified (GM) LRS soybean cultivars free of LOX 1, 2 and 3, such as Jinyang, Hayoung and Daebok, were compared to the characteristics of Taekwang, a soybean with LOX 1, 2 and 3 and general contents of raffinose and stachyose. Taekwang was used as a control soybean. The weights of 100 for Taekwang and Hayoung soybeans were significantly higher than those of the other samples. The crude-protein contents of the Jinyang and Hayoung soybeans were significantly higher than the crude-protein content of the Taekwang soybeans. Similar tofu yields were observed in the Taekwang, Hayoung and Daebok soybeans. The highest tofu yield was observed in the Hayoung soybeans. The isoflavone contents of the soybeans and tofu were 1.4-1.6 times and 1.8-3.4 times higher than the contents of the control soybeans, respectively. The total phenol contents of the Hayoung and Daebok soybeans were significantly higher than the contents of the control soybeans. Additionally, the total phenol and flavonoid contents were significantly higher in the tofu made from the LRS cultivars than in the tofu made from the control cultivar. The antioxidant activities of the Taekwang soybeans were higher than the antioxidant activities of the LRS-cultivar soybeans. However, the antioxidant activities of tofu made from the LRS cultivars were significantly higher than the antioxidant activities of tofu made from the control cultivar. The results suggested that the soybeans of the LRS cultivars were suitable for tofu products. The Hayoung cultivar may be the most suitable due to its higher crude protein and isoflavone contents and its significant antioxidant activity.
Keywords
Antioxidant activity; isoflavone; low raffinose and stachyose; soybean; tofu;
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