• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.4
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• pp.292-296
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• 2002

Soybean seeds were treated with blue, red and far-red lights for 0, 6, 12, and 24 hours during 24-hour imbibition before culture for 6 days. The soybean sprouts raised were classified by their hypocotyl lengths; normal (＞4cm), abnormal (＜4cm) and non-germination, and their lateral roots, hypocotyl diameters and component dry weights were measured. Red light treatment and dark imbibition reduced the abnormal soybean sprouts more than far-red and blue light treatments, meaning that the former treatments produced more commercial sprouts. The lateral roots were more formed in blue light and dark imbibition than the other light treatments, but were completely blocked by any light treatment lasted during the whole imbibition. Although any light quality treatment did not influence their primary root lengths, blue light one lengthened the hypocotyl more than the others treated during the imbibition, and far-red light enlarged its diameter. Despite this morphological change, component, total or economic yield was not significantly different among the light quality treatments during the imbibition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.584-588
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• 2007

Elicitors are defined as substances that induce defense responses in plants, which include an increased synthesis of secondary metabolites. Saponin, one of the secondary metabolites, has various physiological effects such as anticancer, antioxidant, cholesterol-lowering activities, etc, in human. This study was carried out to find whether a treatment of soybean sprouts with chitosan as an elicitor, increases saponin contents. Saponin contents in soybean sprouts increased by the chitosan treatment during cultivation, reached the peak on the sixth day, and then decreased. A biosynthesis of group B soyasaponin appeared to be regulated differently. The content of soyasaponin I, a member of group B saponin, was the highest in 250 ppm chitosan-treated soybean sprouts, while the contents of soyasaponin II, III and IV were the highest in 1,000 ppm chitosan-treated soybean sprouts. The content of soyasaponin V changed little in soybean sprouts that had been treated with various concentration of chitosan.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.220-225
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• 2010

Soybean sprouts produced at optimal temperature are placed or displayed for several days in market shelf of relatively cool temperature (ca. $13^{\circ}C$). During this period a number of changes occur including changes in color, smell, taste, nutritional quality, etc. In order to investigate the changes of these factors, soybean sprouts packed in plastic film bag (OPP+PE) were stored at the two different temperature ($3^{\circ}C$ and $13^{\circ}C$). Morphological characters, physicochemical changes and enzymes activity related to visible quality (color) of soybean sprouts were examined. The numbers of fine roots were greater and hypocotyls were longer in soybean sprouts stored at $13^{\circ}C$, although there was no significant difference in diameter, fresh weight and dry weight of hypocotyls between the two storage temperatures. Browning of hypocotyl, as an indicator of a typical deterioration in sprout quality, was highly dependent on the activity of polyphenol oxidase (PPO). Considering the low level of soluble protein in hypocotyls, the relatively higher activity of PPO suggested a critical role of PPO in stored soybean sprouts. PPO activity of sprouts stored at $13^{\circ}C$ was 2-fold higher than that of sprouts stored at $3^{\circ}C$ after 4 days. In sprouts stored at $13^{\circ}C$, the PPO activity was increased from day 0 until 6 days and since then, it was not detected. Crude protein content was increased to 30.9~35.4% based on dry weight with extended storage period. The change in crude protein was greater in sprouts stored at high temperature ($13^{\circ}C$). Total free amino acid content was increased in both temperatures. However, the changing rate of free amino acid was greater in sprouts stored at $13^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.6
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• pp.427-431
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• 2002

Lateral roots of soybean sprout might reduce the quality. The study was done to measure the effect of light quality treated during 24 hour imbibition or 6 day culture on growth and development of soybean sprouts on the 6th day after culture. With the soybean seeds imbibed in 4 ppm benzyladenopurine (BA) solution for last 6 hours of the imbibition, blue and red lights were treated during the imbibition, but during 6 day culture, blue and red or far-red light treatments were done for 50 minutes or 5 hours a day, respectively, the periods taking for their cotyledons to turn green color, On the 6th day after culture, the soybean sprouts were classified by 4 categories on the base of hypocotyl length;＞7cm, 4 to 7cm, ＜4cm and non-germination, and their lateral roots, hypocotyl diameters and fraction dry weights were measured. Blue and red lights treated during the imbibition completely blocked lateral root formation regardless of the lights treated during the culture, and showed nearly the same rate of hypocotyls of longer than 4cm. The period of each light treatment forced during the culture did not influence the growth of soybean sprouts. far-red light treated for 5 hours everyday, however, had the least rate of seed germination and hypocotyls of longer than 7cm of the light quality treatments. In addition, red and far-red lights almost equally having the commercial soybean sprouts of longer than 4cm hypocotyls move elongated and selenderized than blue light and dark treatment, meaning the growth and morphology of soybean sprouts was affected by light treatments during the culture.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.9-17
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• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

• Food Science and Preservation
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• v.17 no.5
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• pp.681-687
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• 2010

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.

• Current Research on Agriculture and Life Sciences
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• v.18
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• pp.27-31
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• 2000

Preferences on the change of color and aroma of soybean sprout was surveyed. Negative response of 'bad' or 'very bad' on pink (72%), red (60%), and green (44%) coloring was obtained. However, yellow coloring showed about 55% of positive response of 'good' or 'very good'. Thus yellow is the only color which received highly positive response among altered-color soybean sprouts. Significantly different result was observed when various aroma was added to soybean sprout. 80% of peanut scent-added soybean sprout and 76% of melon scent-added soybean sprout received positive response of 'good' or 'very good' while only 20% of the response was negative. In conclusion, altering color to yellow and addition of peanut scent or melon scent could increase the general preference of soybean sprout.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.730-735
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• 2004

The effects of cook-chill and sous-vide upon the vitamin retention and acceptance of soybean sprout muchim and soybean sprouts soup were evaluated. When the sous-vide packaged soybean sprout muchim was stored at 3$^{\circ}C$ for 1, 3, and 5 days, the contents of thiamin, riboflavin, and ascorbic acid were not changed. However, the nutrient contents were changed in sous-vide packaged soybean sprouts soup stored at the same conditions at each storage time up to 5 days. The contents of thiamin, riboflavin, and ascorbic acid showed the lowest level at 5 days after storage. Regarding customer's acceptance of sous-vide packaged soybean sprout muchim compared to the freshly cooked one, the former had a higher score in taste and color than the latter. Overall acceptability of the sous-vide soybean sprout muchim had a lower score than that of the freshly cooked one, but the sensory characteristics did not show any significant difference between them. The freshly cooked soybean sprout soup had higher scores in taste, flavor, color, texture, appearance, and overall acceptability than the son-vide packaged soybean sprout soup. The former, however, had a significantly higher score in color (p＜0.05) and the overall acceptability (p＜0.01) than the latter.

• Applied Biological Chemistry
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• v.43 no.3
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• pp.207-212
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• 2000

Physicochemical and sensory characteristics of soybean sprouts from domestic and foreign soybean cultivars were investigated. 100-seed weights of domestic cultivars were much larger than that of Canadian cultivar and recommended cultivars were larger than traditional cultivars. Water absorption of soybeans increased sharply to initial 6 hrs during steeping, and did not change much thereafter. In all soybean cultivars 16 amino acids were detected and the contents of Asp, Glu, Lys and Arg were more than 50% of total amino acid contents. All soybean cultivars showed some difference in composition of fatty acids and the content of linoleic acid was highest. The contents of K and P were high and those of Fe and Zn were low. The compression force of hypocotyl after cultivation was the highest in Eunha and the lowest in Junjeori and the compression force of cotyledon was the highest in Danyeop and the lowest in Canadian cultivar. Qualitative discription analysis for cooked soybean sprouts and soups showed significant difference in 6 characteristics of yellowness of cotyledon, size of cotyledon and so on.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.2
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• pp.190-195
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• 2013

In this study, the response of 22 soybean cultivar sprouts to flooding stress was investigated. After sprouts were subjected to flooding stress for 10 days at the V4-V5 growth stages, their dry weights were compared. All plants were kept in a greenhouse under natural light conditions, an average daytime temperature of $35.6{\pm}5.3^{\circ}C$ and an average nighttime temperature of $18.2{\pm}1.7^{\circ}C$. Soybeans were grown in a concrete bed filled with silt loam soil. Subjecting plants to flooding stress resulted in a large reduction in plant dry weight, plant height, number of nodes, and number of leaves. Cultivars differed significantly in their responses to flooding stress, as indicated by these characteristics (p<0.05). Soybean cultivars were classified into three groups based on their degree of flood tolerance: strong, moderate, and weak. Hannamkong, Namhaekong, Sobaegnamulkong, and Sorogkong had strong tolerance for flood conditions. Tawonkong, Pureunkong, Eunhakong, Myeongjunamulkong, Doremikong, Saebyeolkong, Paldokong, Sowonkong, Pungsannamulkong, Dagikong, Dachaekong, and Anpyeongkong had weak tolerance for flood conditions.