Browse > Article
http://dx.doi.org/10.3746/jkfn.2006.35.3.359

Changes in Isoflavone and Some Characteristics of Chokong of Germinated Soybeans during Pickling in Vinegar  

Eom, Kwon-Yong (Dept. of Food Science and Technology, Sejong University)
Kim, Joo-Sook (Dept. of Food Science and Technology, Sejong University)
Choi, Hee-Sook (Dept. of Food and Biotechnology, Ansan College of Technology)
Cha, Bo-Sook (Dept. of Food and Nutrition, Suwon Women's College)
Kim, Woo-Jung (Dept. of Food Science and Technology, Sejong University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.3, 2006 , pp. 359-365 More about this Journal
Abstract
Changes in isoflavone and oligosaccharides, and some physicochemical properties of Chokong, a pickled and dried soybeans, were investigated during pickling in brewed vinegar at $20^{\circ}C$. The used soybeans were 24 hr germinated soybeans, which was maximumly increased in isoflavone content during germination. The isoflavone contents were significantly increased by approx. 80% in both glycosides and aglycone type of isoflavone after 20 day of pickling at $20^{\circ}C$. The isoflavone values of germinated Chokong were significantly higher than those of ungerminated ones. Pickling the soybeans in vinegar resulted in a rapid initial decrease in oligosaccharides, Particularly in raffinose and stachyose. The pH and soluble solids contents in vinegar increased markedly and L values decreased during initial pickling of 24 hr.
Keywords
Chokong; germinated soybean; isoflavone; oligosaccharides; properties;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Yeo KE, Kim WJ. 2002. Effects of acid hydrolysis on isoflavone of defatted soybean flour. Korean J Food Sci Technol 34: 916-918   과학기술학회마을
2 Park IS. 1995. Physicochemical properties of soybean soaked in vinegar. MS Thesis. Sookmyoung Univer-sity, Korea
3 Lee KS. 2002. Functional properties of green tea and black bean applied to persimmon vinegar. MS thesis. Kyungsang National University, Korea
4 Reyes FGR, Poocharoen B, Wrolstad R. 1982. Maillard browning reaction of sugar-glycine model systems: changes in sugar concentration, color, and appearance. J Food Sci 47: 1376-1377   DOI
5 Kim WJ, Smit CJB, Nakayama TOM. 1973. The removal of oligosaccarides from soybeans. Lebensm Wiss Technol 6: 201-204
6 Kim JS, Kim JK, Kim WJ. 2004. Changes in isoflavone and oligosaccharides of soybeans during germination. Korean J Food Sci Technol 36: 294-298   과학기술학회마을
7 Keum JH, Oh MJ, Kim SY. 1991. Purification and properties of soybean $\alpha$-galactosidase. J Korean Agric Chem Soc 24: 249-257
8 Coward L, Barnes NC, Setchell KDR, Barnes S. 1993. Genistein, daidzein and their $\beta$-glycoside conjugates: an-titumor isoflavones in soybean foods from American and Asian diets. J Agric Food Chem 41: 1961-1967   DOI   ScienceOn
9 Kim WJ, Lee HY, Won MH, Yoo SH. 2005. Germination effect of soybean on its contents of isoflavones and oligo-sacchareds. Food Sci Biotechnol 14: 498-502
10 Brouns F. 2002. Soya isoflavones: a new and promising ingredient for the health foods sector. Food Research International 35: 187-193   DOI   ScienceOn
11 Yin LJ, Li LT, Li ZG, Eizo T, Masayishi S. 2004. Changes in isoflavone contents and composition of Sufu (fermented tofu) during manufacturing. Food Chemistry 87: 587-592   DOI   ScienceOn
12 Choi YB, Sohn HS. 1998. Isoflavone content in Korean fermented and unfermented soybean foods. Korean J Food Sci Technol 30: 745-750   과학기술학회마을
13 Chien JT, Hsieh HC, Koo TH, Chen BH. 2005. Kinetic model for studying the conversion and degradation of isoflavones during heating. Food Chemistry 91: 425-434   DOI   ScienceOn
14 Lee YH, Jung HO, Rhee CO. 1987. Solids loss with water uptake during soaking of soybeans. Korean J Food Sci Technol 19: 492-498   과학기술학회마을
15 Choi YB, Woo JG, Noh WS. 1999. Hydrolysis of $\beta$-glycosidic bonds of isoflavone conjugates in the lactic acid fermentation of soy milk. Korean J Food Sci Technol 31: 189-195   과학기술학회마을
16 Lee SY, Bae YJ, Lee SY, Choi MK, Choe SH, Sung CJ. 2005. The effect of soy isoflavone on sex hormone status and premenstrual syndrome in female college students. Korean J Nutr 38: 203-210   과학기술학회마을
17 Kim JS, Yoon S. 1998. The changes of $\alpha$-galactosidase activities and stachyose and raffinose contents during fer-mentation of soybeans. Korean J Soc Food Sci 14: 509-512   과학기술학회마을
18 Kim, JS, Kim JK, Kim WJ. 2004. Changes of isoflavone contents in soybean cultivars pickled in persimmon vinegar. Korean J Food Sci Technol 36: 833-836   과학기술학회마을
19 Lee CH, Yang L, Xu JZ, Yeung SYV, Huang Y, Chen ZY. 2005. Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chemistry 90: 735-741   DOI   ScienceOn
20 Naim M, Gestetner B, Bondi A, Birk Y. 1976. Antioxidative and antihemolytic activities of soybean isoflavones. J Agric Food Chem 24: 1174-1177   DOI
21 Pratt DE, Birac PM. 1979. Source of antioxidant activity of soybeans and soy products. J Food Sci 44: 1720-1722   DOI
22 Hutchins AM, Slavin JL, Lampe JW. 1995. Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products. J Am Diet Assoc 95: 545-551   DOI   ScienceOn
23 Murphy PA. 1982. Phytoestrogen content of processed soybean products. Food Technol 36: 60-64
24 Farmakalidis E, Murphy PA. 1985. Isoflavone of 6'-O- acetyldaidzein and 6'-O-acetylgenistein from toasted defatted soyflakes. J Agric Food Chem 33: 385-389   DOI
25 Wang H, Murphy PA. 1996. Mass balance study of isoflavones during soybean processing. J Agric Food Chem 44: 2377-2383   DOI   ScienceOn
26 Lee HS. 2005. Improvement of isoflavone in soybean by germination and utilization of germinated whole soybean flour in noodle. PhD Dissertation. Sejong University, Korea