• 한국작물학회지
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• 제43권2호
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• pp.83-88
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• 1998

From the evaluation of physical properties such as springiness, gumminess, adhesiveness, chewiness and hardness by the texture analyzer, vegetable soybean lines with green seed-coat were best as compared with those with black, brown, mixed, and yellow seed-coats. A panel test evaluated on the basis of taste, sweetness, chewiness, and total scores also indicated that soybean lines with green seed-coat were the best. The total scores of panel test was decreased in the order of green > yellow> black> brown seed-coat colored soybean. The mean value of sucrose content obtained by HPLC analysis was highest in black seed-coat colored soybean, and followed by green, yellow, and brown soybeans. The highest sucrose content (8.22%) was observed in 180362, a soybean line with green seed-coat. The full-season type soybeans showed much higher sucrose content than summer types which are mainly cultivated on farmer's fields for vegetable purposes. The final 13 lines selected from 300 colored soybeans showed nearly the same panel scores as Miwongreen. However, these lines had a great deal of variation in sucrose content, and much higher readings in texture analysis than Miwongreen, especially in chewiness and hardness which were the most important properties in vegetable soybeans.

• 한국식품영양과학회지
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• 제26권2호
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• pp.203-208
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• 1997

국산 대두의 항산화 효과를 확인하고 그 원인 물질을 규명하기 위하여 노란콩, 밤콩, 검정콩, 소립검정콩을 각각 콩전체, 콩껍질과 속으로 분리하여 실험한 결과, 콩전체의 경우 노란콩 보다 밤콩, 검정콩, 소립검정콩 등의 색이 짙은 콩의 항산화 효과가 높았고 이들을 껍질과 속으로 분리하여 항산화효과를 측정한 결과 콩 속의 항산화 효과는 네종류의 콩에서 유사한 것으로 나타났으나 껍질의 경우 노란콩 보다 밤콩, 검정콩, 소립 검정콩 등의 색이 짙은 콩껍질에서 높은 항산화 효과를 나타내어서 콩의 항산화 효과에는 콩껍질에 함유되어 있는 색소물질이 중요한 역할을 하는것으로 나타났다. 콩의 짙은 색의 주요 색소성분인 anthocyanin 함량을 측정한 결과 소립검정콩과 검정콩의 anthocyanin 함량이 높았고 밤콩과 노란콩은 적게 나다났다. 콩의 항산화효과의 주요물질을 분리하기 위하여 핵산, 메타놀 및 물로 추출하여 항산화 효과를 측정한 결과 80% 메타놀추출물에서 네종류의 콩 모두 강한 항산화 효과를 나타내었다. 콩의 항산화 원인 물질인 total phenol 함량을 측정한 결과 노란콩 보다 밤콩, 검정콩, 소립검정콩에서 높은 함량을 나타내었고 용매별 추출물 중에서는 메타놀추출물에서 그 함량이 높아서 콩의 항산화 효과와 total phenol 함량은 일치하는 것으로 나타났다.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2021년도 춘계학술대회
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• pp.15-15
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• 2021

Seed coat color and seed weight are among the key agronomical traits that determine the nutritional quality of soybean seeds. This study aimed to evaluate the contents of total protein, total oil and five prominent fatty acids in seeds of 49 soybean varieties recently cultivated in Korea, and assess the influences of seed coat color and seed weight on each. Total protein and total oil contents were in the ranges of 36.28-44.19% and 13.45-19.20%, respectively. Likewise, individual fatty acid contents were in the ranges of 9.90-12.55, 2.45-4.00, 14.97-38.74, 43.22-60.26, and 5.37-12.33% for palmitic, stearic, oleic, linoleic, and linolenic acids, respectively. Our results found significant variations of protein, oil and fatty acid contents between the soybean varieties. Moreover, both seed coat color and seed weight significantly affected total oil and fatty acid contents. Total protein content, however, was not significantly affected by any factor. Among colored soybeans, pale-yellow soybeans were characterized by a high level of oleic acid (30.70%) and low levels of stearic (2.72%), linoleic (49.30%) and linolenic (6.44%) acids, each being significantly different from the rest of colored soybeans (p < 0.05). On the other hand, small soybeans were characterized by high levels of all individual fatty acids except oleic acid. The level of oleic acid was significantly high in large seeds. Cluster analysis grouped the soybeans into two classes with notable content differences. Principal component analysis also revealed fatty acids as the prime factors for the variability observed among the soybean varieties. As expected, total oil and total protein contents showed a negative association with each other (r = -0.714, p < 0.0001). Besides, oleic acid and linoleic acid showed a tradeoff relationship (r = -0.936, p < 0.0001) which was reflected with respect to both seed coat color and seed weight. In general, the results of this study shade light on the significance of seed coat color and seed weight to distinguish soybeans in terms of protein, oil and fatty acid contents. Moreover, the soybean varieties with distinct characteristics and nutritional contents identified in this study could be important genetic resources for consumption and cultivar development.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 춘계학술대회
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• pp.41-41
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• 2019

This study was conducted to compare the agronomic traits of well-known colored native soybean germplasms. Recently, we are increasingly interested in colored as various functional ingredient of soybeans have revealed. We used a total of 396 soybean genetic resources, consisting of ten "Seonbijabikong", 110 "Jyinunikong", 276 "Seoritaekong". We sowed on 10th June 2018 at the field of Nongsaensmyeongro in Jeonju city. The average number of days to flowering, days to maturing and days to growth of colored soybean were 53, 84 and 136 days, respectively. Days to flowering of "Seonbijabikong" were ranged from 41 to 50 days with an average 48 days, those of "Jyinunikong" were ranged from 39 to 72 days with an average 52 days. Days to flowering of "Seoritaekong" were ranged from 35 to 63 days with an average 54 days, which were earlier in "Seonbijabikong", and similar with "Seoritaekong" and "Jyinunikong". Days to growth of "Seonbijabikong" were ranged from 125 to 137 days with an average 132 days, those of "Jyinunikong" were ranged from 91 to 144 days with an average 130 days and those of "Seoritaekong" were ranged from 99 to 150 days with an average 139 days. they were shortest in "Jyinunikong" and longest in "Seoritaekong". The distribution of maturity period was from 6th September to 5th November. The maturity period was as early as September and yields were more than 100g per plant, which were all three accessions(IT161905, IT162602, IT269617), "Seoritaekong". They would be useful as breeding materials of colored soybean with early maturity. The 100-seed weight is important characteristics that distinguish the usage of soybeans. "Seoritaekong" and "Seonbijabikong" have large seed characteristics for cooking with rice, "Jyinunikong" has small seed it for medicine. The average 100 seed weight was 35.0g of "Seonbijabikong", 30.8g of "Seoritaekong" and 13.4g of "Jyinunikong", respectively. As for seed coat lust, the ratio of dull was as high as 100% of "Seonbijabikong" and 91% of "Seoritaekong", that of shiny was as high as 77% of "Jyinunikong". Cotyledon color of "Seonbijabikong" were all yellow, that of "Seoritaekong" were 94% of green. The other name of "Seoritaekong" is "Sokcheong", which means that cotyledon color is green. Therefore if cotyledon color of Seoritaekong is not green, it might be misidentified. In the future, we will increase the utilization through evaluation of functional component such as isoflavones and anthocyanins of colored soybean landraces.

• 한국작물학회지
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• 제67권4호
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• pp.242-252
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• 2022

콩은 단백질, 탄수화물, 지방의 주요한 공급원으로 다양한 용도로 이용되고 있다. 최근 기후온난화가 가속되는 시점에서 콩의 파종시기를 달리 하였을 때 콩 품종별 단백질, 아미노산, 항산화물질 들의 변화를 알아보고자 본 연구를 수행하였다. 조기 파종에 따른 isoflavone의 함량은 파종시기별로 차이가 없었다. 그러나 품종별로는 속이 푸른 청자 5호, 소청자, 비린내가 없는 진양콩, 나물콩인 풍산, 소원과 같은 기능성 콩에서 isoflavone의 함량이 일반 재배콩에 비해 높음을 확인할 수 있었다. 품종별 파종시기에 따른 단백질과 아미노산의 함량변화는 파종시기에 따라 큰 차이가 없었다. 그러나 전체적으로 적기파종보다 단백질과 아미노산 함량이 낮은 경향을 나타내었다. 일부 품종을 제외하고 대부분의 품종에서 조기파종의 경우 proline의 함량이 가장 높아 조기파종에 따른 스트레스가 존재함을 확인할 수 있었다.

• 한국작물학회지
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• 제44권4호
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• pp.350-354
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• 1999

Soybean varieties derived from Korea are classified into four groups on the basis of their food types such as soybeans for vegetable, sprout, sauce and paste and soybeans with colored seed coat. This study was carried out to know the differences in storage protein concentrations among these four groups. There were differences in storage protein concentrations among four groups. In 7S protein, the $\alpha$'-and $\alpha$-subunit concentrations did not vary among four groups, while a $\beta$-subunit concentration greatly varied. 7S protein concentration was the highest(40.6%) in soybean for sauce and paste and the lowest(37.7%) in soybean for vegetable, while 11S protein concentration was the highest (62.3%) in soybean for vegetable and the lowest (59.4%) in soybean for sauce and paste. In view of the fact that 11S protein has much higher sulfur containing amino acids than 7S protein, it was shown the soybeans for vegetable may have higher nutrition value than other groups.

• 한국작물학회지
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• 제49권2호
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• pp.141-147
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• 2004

This study was carried out to know the variation of soybean seed proteins, 11S and 7S globulins, and their amino acid compositions among different colored soybean varieties, 'Danbaegkong' (yellow), 'Pureunkong' (green) 'Jinyulkong' (brown), and 'Geoumjeongkong l' (black). Soybean seed proteins showed a wide range in molecular size, but the electrophoresis patterns of total seed protein subunits showed a similarity among different colored soybean varieties. Amino acid compositions of total seed proteins were similar for all soybean varieties tested. However, soybean varieties showed low composition rates in sulfur containing amino acids. The composition rates of cysteine and methionine in the 11S globulins were higher than those of total seed proteins and 7S globulins. Glutamic acid and glycine were higher in the 11S and 7S globulins than those of total seed proteins. However, the levels of methionine and phenylalanine are high in the 11S globulins, but those of valine and lysin are slightly lower than the 7S globulins. By using HPLC, we tried to analyse the soybean seed proteins. The 11S globulin was composed of 10 major peaks whereas the 7S globulin was composed of 4 major peaks. The composition rates of 11S related proteins have a tendency to increasing during the maturing whereas those of 7S related proteins have a tendency to decreasing. Composition rates of each peaks among different colored soybean varieties suggested that soybean seed proteins are varied, although they showed similarity in the electrophoresis patterns, and understanding of this characteristics is important for the utilization of soybeans.

• 한국식품조리과학회지
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• 제26권3호
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• pp.314-322
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• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.

• 한국작물학회지
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• 제28권2호
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• pp.211-215
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• 1983

수집된 재래의 유색대두종을 일률적인 재배조건하에서 종실특성 변이와 종실종군별 생육진전 및 수량형질 특성을 조사한 결과 다음의 결론을 얻었다. 1. 유색대두 수집종들은 100립중을 기준으로 하여 20gr 이하의 소립중, 20-25gr의 중립중, 25-30gr의 대립종 및 30gr 이상의 특대립종 등 4개군으로 나눌 수 있었다. 2. 종실크기에 관련된 요인중 종실장과 종실폭의 변이는 종실후보다 크게 나타났다. 3. 종실중과 경중 및 주당협수 등의 형질들은 변이계수에서 생육일수나 결과일수 등의 형질보다 큰 경향이었다. 4. 생육일수와 성숙일수 및 개화시기는 립중군별간에 유의한 차이를 나타내지 않았다. 5. 개화기와 성숙일수는 경장 및 경중과 정의 상관관계를, 경장과 경중은 수량형질과 정의 상관을 나타내었으며, 주당협수는 100립중과 부의 상관을, 또한 수량과는 정의 상관관계를 나타내었다.

• 한국작물학회지
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• 제28권4호
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• pp.462-468
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• 1983

1980년 포장에 공시했던 38개 유색 대두종에 대한 관능검사 결과, 그리고 관능검사치와 Texturometer Parmeter의 수치 및 종실의 화학성분 함량상호간 상관성을 요약하면 다음과 같다. 1. 대부분의 식미성분은 종실중보다 품종별 특성에 영향을 받으며, 종실중$\times$품종 상호작용 효과에 따라서도 유의적인 차이를 나타내었다. 2. 38개 공시 수집종중 전체적인 식미 수용도가 높은 10개종을 선발할 수 있었다. 3. 관능검사치, Texturometer측정치 및 종실성분간에는 형질에 따라 유의한 정 또는 부의 상관계수가 인정되었다. 4. 전체적인 유색 대두의 Overall-Acceptance를 Texturometer 요인들의 다중회귀로 산출한 결과, Cohesiveness와 Gumminess의 회귀계수가 컸으며, 소ㆍ중립은 Cohesiveness가, 대ㆍ특대립은 Gumminess가 컸다. Sensory 요인 중에서 Overall-Acceptance에 가장 높은 회귀계수를 보이는 것은 식후감이었다. 또 Y축(Acceptance Degree)은 대립 > 특대립 > 중립 > 소립의 순으로 높았다. 5. Overall-Acceptance에 대한 기여도는 소립ㆍ중립ㆍ특대립의 경우에는 Cohesiveness가 가장 컸으나 대립에서는 Hardness였으며, 관능검사치 가운데서는 일반적으로는 물렁이지 않고 씹히는 맛이 있는 특성들의 기여도가 컸다.