• 농업생명과학연구
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• 제46권5호
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• pp.111-125
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• 2012

Lipoxygenase(LOX)와 kunitz trypsin inhibitor(KTI) 단백질이 결핍된 non-GM콩(개척#2, 진양콩 및 CJ#1)의 가공적성을 알아보기 위하여 일반콩(태광콩)을 대조로 하여 간장을 제조하여 이화학적 특성 및 항산화 활성을 비교하였다. 원료콩의 일반성분은 시료간에 비슷한 조성을 보였으나, 총 페놀 및 플라보노이드 함량은 태광콩에 비해 LOX와 KTI 단백질 결핍콩에서 유의적으로 높았다. 간장 중 총당 및 환원당 함량은 태광콩 간장이 가장 높았으며, 총 질소 및 아미노태 질소 함량은 진양콩 간장이 가장 높았다. 무기물은 진양콩 및 CJ#1 간장, 아미노산은 3종의 LOX 및 KTI 단백질 결핍콩 간장이 태광콩 간장에 비해 높은 함량이었다. 간장의 갈색도는 진양콩 간장이 가장 높았으며, 황색도는 진양콩 간장이 태광콩 간장과 비슷한 수준이었다. 간장의 종합적인 기호도는 단맛과 구수한 맛이 높았던 진양콩 간장의 점수가 가장 높았다. 간장의 총 페놀 및 플라보노이드 함량은 LOX와 KTI 단백질 결핍콩 간장이 태광콩 간장에 비해 유의적으로 높았다. ABTS 및 DPPH 라디칼 소거활성은 총 페놀 함량에 의존적이었으며, FRAP법에 의한 환원력은 개척#2 및 CJ#1 간장이 태광콩에 비해 유의적으로 높았으며, $Fe^{2+}$ 킬레이트 활성은 태광콩 간장이 여타 간장의 활성에 비해 높았으나, 진양콩 간장과 비슷한 수준이었다. 따라서 LOX와 KTI 단백질 결핍콩으로 제조한 간장은 일반콩 간장에 비해 영양적 성분 및 항산화 활성이 높아 기능성 가공식품 소재로써 활용 가능성이 있는 것으로 판단된다.

• 한국식품과학회지
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• 제26권1호
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• pp.81-87
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• 1994

하늘타리박의 뿌리인 괄루근에서 분리 정제한 trypsin inhibitor는 TRTI-1과 TRTI-2 두 종류였으며 gel-filtration과 SDS-PAGE 전기영동에서 얻은 결과로부터 TRTI-1은 $4,000{\sim}5,000\;Da$의 분자량을 가진 monomer이며 TRTI-2는 $20,000{\sim}24,000\;Da$의 분자량을 가친 homodimer임을 알 수 있었다. 온도의 안정성에 있어서는 TRTI-1은 $100^{\circ}C$에서 2시간 이상 안정하였으며, TRTI-2는 $0{\sim}70^{\circ}C$의 온도에서는 안정하였으나 $80^{\circ}C$에서부터는 안정성이 떨어지면서 $100^{\circ}C$에서는 저해능이 완전히 소실되었다. Trypsin 활성에 대해서 TRTI-1, TRTI-2 및 상품화된 soybean BBI의 농도에 따른 저해능을 보면 TRTI-1, TRTI-2 및 soybean BBI의 각각의 농도가 $0.8{\mu}M,\;6{\mu}M,\;4{\mu}M$일 때 1mg/ml의 trypsin을 50% 저해하였으며, trypsin의 반응속도에 대한 TRTI의 저해 실험에서 TRTI-1와 TRTI-2 모두 trypsin의 가수분해를 경쟁적으로 저해하였으며 $K_{m}$값은 저해제가 없는 경우 $0.37\;{\mu}M$에 대해 각각 0.97, $0.63\;{\mu}M$이었다. 여러 protease에 대한 TRTI-1과 TRTI-2의 저해능 실험 결과 elastase, pepsin, Nagarase, papain, thermolysin, chymotrypsin, thrombin 및 collagenase 등은 저해하지 못하였고 trypsin만을 특이하게 저해하였다.

• 한국육종학회지
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• 제42권1호
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• pp.35-39
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• 2010

Soybean proteins are widely used for human and animal feed in the world. ${\beta}$-conglycinin protein exhibits poor nutritional and food processing properties and Kunitz trypsin inhibitor (KTI) protein is a main anti-nutritional factor in soybean seed. The objective of this research was to identify the inheritance of $cgy_1$ gene and ti gene for the improvement of soybean cultivar with no KTI proteins and low amount of ${\beta}$-conglycinin. $F_2$ population was made by crossing between "Gaechuck2ho" (${\alpha}^{\prime}$-subunit present $Cgy_1Cgy_1$, KTI protein absent titi) and PI506876 (${\alpha}^{\prime}$-subunit absent $cgy_1cgy_1$, KTI protein present TiTi) parent. A total of 434 $F_2$ seeds were obtained and analyzed for the segregation of ${\alpha}^{\prime}$-subunit protein and KTI protein using SDS-PAGE. The segregation ratio of 3 : 1 for $Cgy_1$ locus (310 $Cgy_1$_ : 124 $cgy_1cgy_1$) and Ti locus (339 Ti_ : 95 titi) were observed. Segregation ratios of 9 : 3 : 3 : 1 (241 $Cgy_1$_Ti_: 69 $Cgy_1$_titi: 98 $cgy_1cgy_1$Ti_: 26 $cgy_1cgy_1titi$) between $Cgy_1$ gene and Ti gene in $F_2$ seeds were also observed (${\chi}^2= 5.367$, P = 0.10 - 0.20). This data showed that $Cgy_1$ gene was inherited independently with the Ti gene in soybean. These results will be useful in breeding program for selecting the line that does not exhibit or lacks both ${\alpha}^{\prime}$-subunit protein and KTI protein in soybean.

• Asian-Australasian Journal of Animal Sciences
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• 제6권1호
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• pp.19-26
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• 1993

The effect heat treatment (autoclave) on nutritional value of winged bean as compared to soybean has been investigated. The winged bean and soybean were obtained from local cultivar grown in Indonesia. The beans were autoclaved at $120^{\circ}C$ for 15, 30, 45, 60 or 90 minutes, respectively before being ground for chemical analysis. Trypsin inhibitors of winged bean and soybean decreased (p < 0.05) along with decreasing of urease activity as heating time increased from 0 to 90 minutes. Heat treatment significantly (p < 0.05) reduced protein solubility in 0.2% potassium hydroxide of winged bean as well as soybean. In vitro protein digestibility was significantly (p < 0.05) improved by heating treatment (15 to 60 min of autoclaving), however, excessive heating (90 min of autoclaving) decreased the digestibility of winged beans. Excessive heating had adverse effect on lysine, cystine and methionine contents of winged beans. The results of this study suggested that autoclaving at $120^{\circ}C$ within 45 minutes should be adequate to remove protease inhibitors and could improve protein digestibility of winged beans.

• Journal of Plant Biotechnology
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• 제45권4호
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• pp.328-332
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• 2018

Soybean [Glycine max (L.) Merr.] seed is an important dietary source of protein, oil, carbohydrate, isoflavone and other various nutrients for humans and animals. However, there are anti-nutritional factors in the raw mature soybeans. Kunitz trypsin inhibitor (KTI) protein and stachyose are the main anti-nutritional factors in soybean seed. The ${\alpha}^{\prime}$-subunit of ${\beta}$-conglycinin protein exhibit poor nutritional and food processing properties. The genetic removal of the KTI and ${\alpha}^{\prime}$-subunit proteins will improve the nutritional value of the soybean seed. The objective of this research was to develop a new soybean strain with KTI and ${\alpha}^{\prime}$-subunit protein free ($titicgy_1cgy_1$ genotype) and proper agronomic traits. A breeding population was developed from the cross of the Bl-1 and 15G1 parents. A total of 168 $F_2$ seeds from the cross of the BL-1 and 15G1 parents were obtained. The segregation ratios of 9: 3: 3: 1 ($104Ti\_Cgy_{1\_}:\;30Ti\_cgy_1cgy_1:\;21cgy_1cgy_1Ti\_:\;13titicgy_1cgy_1$) between the Ti and $Cgy_1$ genes in the $F_2$ seeds were observed (${\chi}^2=5.12$, P=0.5-0.10). Two $F_4$ plant strains with proper agronomical traits and $titicgy_1cgy_1$ genotype (free of both KTI and ${\alpha}^{\prime}$-subunit protein) were selected and harvested. 2 strains (S1 and S2) had yellow seed coats and hilum. The plant height of the S1 strain was 65 centimeters. The 100-seed weight was 29.2 g. The plant height of the S2 strain was 66 centimeters and 100-seed weight was 26.2 g. The two strains selected in this research will be used to improve the new cultivar that will be free of the KTI and ${\alpha}^{\prime}$-subunit proteins.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2020년도 추계학술대회
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• pp.117-117
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• 2020

• 한국식품영양학회지
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• 제36권5호
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• pp.415-424
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• 2023

This study investigated the nutritional characteristics of before and after fermentation of domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins, β-conglycinin (11S globulin) and glycinin (7S globulin), were the most abundant in Seonyu (SY) and Danbaegkong (DBK), with concentrations of 253.4 mg/g and 193.0 mg/g, respectively. For 11S/7S related to sulfur-containing amino acid, DBK had a value of 0.95, making it the most excellent nutritionally among all the cultivars. The free amino acid content significantly increased from 0.04~10.45 mg/g before fermentation to 1.37~16.95 mg/g after fermentation, and the essential amino acid composition increased, confirming an improvement in protein quality after fermentation. Phytic acid, known as a nutritional inhibitor of soybeans, decreased from 1.66~2.13 g/100 g before fermentation to 0.90~1.58 g/100 g after fermentation, suggesting that mineral absorption inhibition was alleviated. In addition, the trypsin inhibitor content is suppressed by 76.20% to 81.25% after fermentation, which is expected to improve protein utilization in the body. This study confirmed some properties of fermented products by Rhizopus oligosporus using domestic soybeans, and these results are presented to serve as the basic data for establishing new uses of Korean soybean cultivars.

• 한국식품영양과학회지
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• 제24권6호
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• pp.1010-1015
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• 1995

Extent of reduction in protein digestibility by Godulbaegi(lxeris sonchifolia H.) kimchi powder appeared to be related to the kimchi weight-to-protein weight ratio, the kind of protein sources, part of plants and fementation period. In vitro digestibilities of protein were significantly(p<0.05) reduced as the freeze dried kimchi powder weight-to-protein ration increased from 0.5 : 1.0 to 1.0 : 1.0 for all Godulbaegi samples and protein sources. Overall digestibility of protein sources in the presence of kimchi powder, the reduction ranked in the following order : soybean>casein>beef>squid. Lower(p<0.005) reduction occurred for each protein source when raw plant was exchanged for kimchi products. Some greater reduction of digestibility was noted in young plants and leaf samples than ripe or root samples. Trypsin inhibitor, which expressed as soybena trypsin inhibitor, was inversely related(r=0.8437) to in vitro protein digestibility of casein in the presence of Godulbaegi kimchi powder. More than three times of total polyphenols contained in leaves than in roots. Young leaves had 30% more total polyphenols(37.64mg/g sample) than that in ripe ones. Soaking in 5% NaCl solution for 24 hrs was markedly reduced in total polyphenols as 73% for leaves and 33% for roots. Remarkable reduction in total polyphenols was not checked during fermentation followed after soaking. Trypsin inhibitor content correlated well(r=0.8873) with total polyphenols in all of Godulbaegi samples.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2021년도 추계학술대회
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• pp.232-232
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• 2021

• 한국식품과학회지
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• 제22권4호
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• pp.393-397
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• 1990

장려품종 콩 19종에 함유된 몇 가지 영양저해 인자의 함량과 리폭시게나아제의 역가를 조사하였다. 복부팽만인자인 라피노오스와 스타키오스의 함량은 각각 $0.74{\sim}1.58%\;3.34{\sim}5.30%$ 범위이었으며 힐, 백운, 장백 등의 품종에서 이 두 종류 당의 합량이 높았다. 콩에 함유된 트립신 저해제는 $21.2{\sim}37.0mg$ TI/g, 피트산 형태로 존재하는 인은 건물 100g 당 $337{\sim}605mg$ 정도로 품종에 따라 큰 차이를 보였다. 한편, 콩에 함유된 리폭시게나아제의 역가는 $163.6{\sim}403.5unit$로 팔달, 장백, S-133등의 품종이 높은 값을 나타내었다.