Browse > Article

Amino Acid Composition Changes in Soybean Sprouts during Cultivation  

Song, Beom-Seok (Team for Food Irradiation Technology, Korea Atomic Energy Research Institute)
Kim, Min-Jung (Research Division for Emerging Innovative Technology, Korea Food Research Institute)
Kim, Gang-Sung (Department of Food Service and Nutrition, Yongin University)
Publication Information
Food Science and Preservation / v.17, no.5, 2010 , pp. 681-687 More about this Journal
Abstract
We examined changes in the amino acid composition of soybean sprouts of four different Korean soybean cultivars (Yutae, Jinunee, Subaktae, and Baktae). Total amino acids levels in all samples 1 day after cultivation were lower than those in soybeans but increased at cultivation times greater then 3 days. Glutamic and aspartic acids, the most abundant amino acids in all soybean cultivars studied at day 0 of sprouting, constituted more than 30% of all amino acids. Aspartic acid content of hypocotyls markedly increased, but glutamic acid levels decreased 5-day-old sprouts of Jinunee and 3-day-old sprouts of the other cultivars. Moreover, compositions of aspartic acid decreased in the order hypocotyl > root > cotyledon and Yutae > Baktae > Jinunee > Subaktae.
Keywords
soybean; sprout; amino acids; cultivation; hypocotyl; cotyledon;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Eun JH, Eom JH, Kim DJ. (2009) Change and estimated availability of NDF binding trace minerals in soybean sprouts depending on cultivation periods. J. Korean Soc. Food Sci. Nutr., 38, 333-337   과학기술학회마을   DOI
2 Lee JD, Hwang YH, Cho HY, Kim DU, Choung MG. (2002) Comparison of characteristics related with soybean sprouts between Glycine max and G. Soja. Korean J. Crop Sci., 47, 189-195   과학기술학회마을
3 Kim KS, Kim SD, Kim JK, Kim JN, Kim KJ. (1982) Effect of blue light on the major components of soybean-sprouts. Korean J. Nutr. Food, 11, 7-12
4 Jang HK. (1995) Soybean sprouts. The Korean society of food science and nutrition. Nutr. Dietetics, 9, 30-32
5 Kim JG, Kim SK, Lee JS. (1988) Fatty acid composition and electrophoretic patterns of protein of Korean soybeans. Korean J. Food Sci. Technol., 20, 263-271
6 Choi SD, Kim YH, Nam SH, Shon MY, Choi JH. (2003) Changes in major taste components of soybean sprout germinated with extract of Korean Panax ginseng. Korean J. Life Sci., 13, 273-279   과학기술학회마을   DOI
7 Kumar V, Rani A, Pandey V, Chauhan GS. (2006) Changes in lipoxygenase isozymes and trypsin inhibitor activity in soybean during germination at different temperatures. Food Chem., 99, 563-568   DOI   ScienceOn
8 Plaza L, De Ancos B, Cano MP. (2003) Nutritional and health-related compounds in sprouts and seeds of soybean (Glycine max), wheat (Triticum aestivum.L) and alfalfa (Medicago sativa) treated by a new drying method. Eur. Food Res. Technol., 216, 138-144   DOI
9 Chavan JK, Kadam SS. (1989) Nutritional improvement of cereals by sprouting. Crit. Rev. Food Sci. Nutr., 28, 401-437   DOI   ScienceOn
10 Kim WJ, Kim NM, Sung HS. (1984) Effect of germination on phytic acid and soluble minerals in soymilk. Korean J. Food Sci. Technol., 16, 358-362
11 Byun SM, Huh NE, Lee CY. (1977) Asparagine biosynthesis in soybean sprouts. J. Korean Agric. Chem. Soc., 20, 33-42
12 A.O.A.C. (1980) Official Methods of Analysis. 14th ed.. Association of Official Analytical Chemists. Washington DC, p.31
13 Jeon SH, Lee KA, Byuon KE. (2005) Studies on changes of isoflavone and nutrients during germination of soybean varieties. Korean J. Human Ecol., 14, 1-5   과학기술학회마을
14 Yang CB. (1981) Changes of nitrogen compounds and nutritional evaluation of soybean sprout-Part II. Changes of amino acid composition. J. Korean Agric. Chem. Soc., 24, 94-100
15 Yang CB. (1981) Changes of nitrogen compounds and nutritional evaluation of soybean sprout-Part II. Changes of free amino acid composition. J. Korean Agric. Chem. Soc., 24, 101-104
16 Kim YG, Im TG, Park SS, Heo NC, Hong SS. (2000) Effect of the defatted sesame seed extracts on quality characteristics of soybean sprouts. Korean J. Food Sci. Technol., 32, 742-746
17 Park IK, Kim SD. (2003) Sugar and free amino acid content of chitosan-treated soybean sprouts. J. Chitin Chitosan, 8, 105-110
18 Yang CB. (1982) Changes of nitrogen compounds and nutritional evaluation of soybean sprout-Part V. Relationship of among trypsin inhibitor activity, digestibility and nutritional value. J. Korean Agric. Chem. Soc., 25, 8-13
19 Kim SD, Jang BH, Kim HS, Ha KH, Kang KS, Kim DH. (1982) Studies on the changes in chlorophyll, free amino acid and vitamin C content of soybean sprouts during circulation periods. Korean J. Nutr. Food, 11, 57-62
20 Yang CB, Park SK, Yoon SK. (1984) Changes of protein during growth of soybean sprout. Korean J. Food Sci. Technol., 16, 472-474
21 Choi SD, Kim YH, Nam SH, Shon MY. (2002) Quality characteristics of soybean sprout cultivated with extract of Korean Glycyrrhiza glabra. Korean J. Food Preserv., 9, 174-178   과학기술학회마을
22 Kim SD, Kim SH, Hong EH. (1993) Composition of soybean sprout and its nutritional value. J. Korean Soybean Res., 1, 1-9
23 Branca F, Lorenzetti S. (2005) Health effects of phytoestrogen. Forum Nutr., 57, 100-111
24 Kim YH, Lee JH, Koo BK, Lee HS. (2007) Isoflavone rich bean sprouts improves hyperlipidemia. J. Korean Soc. Food Sci. Nutr., 36, 1248-1256   과학기술학회마을   DOI
25 Tripathi AK, Misra AK. (2005) Soybean - A consummate functional food: A review. J. Food Sci. Technol., 42, 111-119