• Journal of the Korean Professional Engineers Association
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• v.18 no.2
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• pp.16-22
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• 1985

This study was carried out to evaluate the quality of soybean sprouts grown under three different sources of light. The soybean was germinated under light through blue (251 ux), red (751 ux) and white (50 to 200 lux) polyethylene films at 25$^{\circ}C$ for 10hr./day. Vitamin C, chlorophyll, cellulose and total protein contents were determined and texture was evaluated by tasting soybean sprouts soup. protein pattern in the soybean sprouts were investigated using polyacrylamide gel electrophoresis. Vitamin C, chlorophyll and cellulose contents were increased by white light intensity. The texture of the sprouts grown under white light (50 lux, 100 lux) was better than darkness, but fought under 200 lux. Vitamin C contents of soybean sprouts grown under various sources of light (in order of light : blue > white > red) were higher than theses of ones grown in the darkness. Biosynthesis of chlorophyll was not correlated to Vitamin C content. Total protein contents of cotyledon was not changed significantly under light irradiation. But the soybean sprouts grown under different quality of light, hypocotyl was higher than those grown darkness. (37% and 20% higher for blue light and white light) Densitometric tracing of disc polyacrylamide gel electrophoretic patterns showed that protein of hypocotyl under white light had more high molecular weight protein.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.415-420
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• 2017

Soybean sprouts are the third-most consumed vegetable in Korea. Several studies on cultivation techniques, including use of medicinal plants extracts, have been performed to enhance the quality and yield of soybean sprouts. The objective of the present study was to investigate the effect of lacquer, a medicinal plant extract, on the yield and nutritional value of soybean sprouts. Linolenic acid content was significantly (p<0.05) increased in the sprouts produced by soaking seeds in lacquer extract diluted with equal volume of water. Lacquer extract significantly increased the flavonoid and phenolic contents (p<0.05). The content of total free amino acids, including ${\gamma}$-aminobutyric acid, was higher in lacquer extract-treated sprouts than in the untreated control. Results of this study suggest that lacquer extract could be used for enhancing the yield and nutritional values of soybean sprouts.

• Korean Journal of Human Ecology
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• v.19 no.6
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• pp.1095-1102
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• 2010

Soy sprouts with Pungsannamulkong stored in covered polypropylene container with water(PCSS) or polypropylene film bag without water(PBSS) at $4^{\circ}C$ for 7 days. Changes in weight, instrumental textural hardness, color values and sensory attributes of soy sprouts were evaluated after 2, 4 and 7 day storage. Storage caused slight weight losses in PBSS, but not in PCSS. In the courses of storage the hardness of the heads decreased, while the stems maintained their hardness. The effect of storage periods on surface color changes were also determined. The stems of soy sprouts in PCSS had higher L values when stored for over 2 days. The b values of the stems in both PCSS and PBSS increased after over 2 day storage. The higher b values in the stems were found when kept in PBSS for 2 or 4 days, indicating more yellowish color. On the other hand, the heads and stems of soy sprouts had light green color. The soy sprouts in PCSS became greener with storage, but there was only small increase in greenness. Sensory panels perceived that the overall acceptability of soy sprouts decreased with storage. The overall acceptability of soy sprouts when kept in PCSS for 7 days were not as good as that of soy sprouts in PCSS for 4 days, although soy sprouts in PCSS had a significantly higher overall acceptability than those in PBSS when stored over 4 days(p<0.05). Therefore, PCSS could be possible to keep soy sprouts with good overall acceptability when stored 4 days at $4^{\circ}C$.

• Applied Biological Chemistry
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• v.43 no.4
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• pp.266-270
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• 2000

Using the filtrate of loess suspension, we cultivated soybean sprouts and investigated its effect on growth and quality in soybean sprouts. In comparison with soybean sprouts cultivated by tap water, the soybean sprouts cultivated by the filtrate of loess suspension at $20^{\circ}C$ showed increases in its weight by 11.4% and length by 14.9%. When cultivated at $25^{\circ}C$, the soybean sprouts by filtrate of loess suspension also showed increases in its weight by 9.9% and length by 11.0%. We compared inorganic element contents and pH level between the filtrate of loess suspension and tap water. Contents of Ca, Mg, K, Na, Zn, Mn, and Cu did not show any difference, while only P was higher in the tap water. pH value did not show much difference either. Consequently, it seemed that inorganic element contents and pH in the filtrate of loess suspension did not give any effect on the growth of the soybean sprouts. And also there was no any significant difference in inorganic element and amino acid contents in two kinds of soybean sprouts. However in a sensory test, the color and overall acceptability of the soybean sprouts cultivated by the filtrate of loess suspension showed better than the soybean sprouts cultivated by the tap water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.615-620
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• 2002

This study was conducted to elucidate the characteristics of soybean sprouts cultured in water containing germanium. In three varieties of Eunhakong, Seomoktae and Subaktae, the yields of germanium soybean sprout were 10~20% more than those of control soybean sprouts after 5 day-cultivation. The hypocotyl of germanium soybean sprouts was thicker than that of control soybean sprouts, but there were no significant differences in the length of hypocotyl and the thickness of cotyledon. Germanium soybean sprouts showed deeper green and yellow color than control soybean sprouts. In addition, the hardness exhibited strongly in germanium soybean sprouts, especially Seomoktae. In the sensory evaluation, germanium soybean sprouts were better than control soybean sprouts in appearance, taste, flavor and preference.

• 물만먹고자라요
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• no.17
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• pp.27-32
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• 2005

• 물만먹고자라요
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• no.17
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• pp.53-57
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• 2005

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.277-282
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• 2006

The aim of this study was to develop the tartary buckwheat (Fagopyrum tataricum Gaertn.) sprouts and to clarify the biological and chemical characteristics of the sprouts. At 7 days after seeding, hypocotyls length and thickness, and root length of tartary buckwheat sprouts were 137 cm, 1.4 mm, and 12.6 cm, respectively. Fresh weight, dry weight, and moisture contents of an individual sprout at 7 days after seeding were 202 mg, 5.4 mg, and 95.3%, respectively. Protein content in tartary buckwheat sprouts was 23.0% which relatively higher than that of seeds, while lipid and ash contents were 3.5% and 5.3%. Among 7 minerals, the content of phosphorus showed the highest level (1,383.5 mg/100 g), while the contents of sodium and potassium were 1,197.5 mg/100 g and 1,106 mg/100 g, respectively. The contents of other minerals were Mg (795.5 mg/100 g), Ca (149 mg/100 g), Zn (16.4 mg/ 100 g), and Fe (14.7 mg/100 g). The rutin content of tatary buckwheat sprouts including root parts was the highest (5644.9 mg/100 g) at 7 days after seeding. The concentration of catechin derivatives in tartary buckwheat sprouts was high in order of catechin (59 mg/100 g), epicatechin gallate (47 mg/100 g), and epicatechin (14 mg/100 g).

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.213-219
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• 2016

Analysis of nutritional compositions of soybean sprouts cultivated with bamboo ash was carried out. Bamboo ash was utilized as sprouting water of soybeans and adjusted to 0.2, 0.6, 1.0, 1.4, 2.0, 6.0 and 10.0 g/L. Stem length and contents of isoflavone (daidzin, glycitin, genestin, daidzein, glycitein, and genestein) and vitamin C in soybean sprouts cultivated with 0.2 g/L were higher than those in soybean sprouts cultivated with only water. Potassium, magnesium, and calcium of all cultivation methods were detected in higher contents than others. In particular, potassium showed a high absorption rate in the soybean sprouts. The major amino acid was asparagine (616.05~849.15 mg/100 g, soybean eq.), and contents of lysine, leucine, and ornithine in soybean sprouts cultivated at 0.2 g/L were higher than those of methods by only water and addition of 6-benzylaminopurine. According to the results, soybean sprouts cultivated with 0.2 g/L of bamboo ash were effective for increasing nutritional compositions.

• Journal of the Korean Magnetic Resonance Society
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• v.20 no.4
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• pp.121-128
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• 2016

Bean sprouts are often cultivated in the circumstances prevailing in the improper using of germicide and growth enhancer. The influence of ingestion those bean sprouts are unknown. The components of the bean sprouts are needed to evaluate for food safety. The extracts of the control, 0.5 g/L germicide, 1 g/L germicide, 12.5 mL/L growth enhancer and 25 mL/L growth enhancer were used to compare the components in the experiment. Nuclear Magnetic Resonance spectroscopy (NMR) was used to analyze the extracts. Statistical analysis of metabolomics showed significant changes between the control and head and the stem of the bean sprouts. Significant changes in metabolites were identified with the bean sprouts cultivated with germicide and growth enhancer by applying qualitative and quantitative analysis. Similar changes in the area of the bean sprouts were observed after treated to germicide and growth enhancer. Although treating germicide and growth enhancer showed no particular harmful metabolites changes to human, it made significant changes in the morphological and the metabolites of the bean sprouts. These changes indicate that the germicide and growth enhancer has substantially potential to influence the growth of the bean sprouts.