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Changes in Major Taste Components of Soybean Sprout Germinated with Extract of Korean Panax ginseng

인삼 추출물로 발아시킨 콩나물의 식품성분 변화

  • 최상도 (진주산업대학교 식품가공학과) ;
  • 김윤희 (진주산업대학교 식품가공학과) ;
  • 남상해 (진주산업대학교 식품가공학과) ;
  • 손미예 (한국전통발효식품연구소) ;
  • 최재훈 (한국전통발효식품연구소)
  • Published : 2003.06.01

Abstract

Changes in weight, length, amino acids, organic acids and free sugars of soybean sprouts germinated with extract of Panax ginseng(PGE, 100∼400 ppm) were investigated. PGE increased the weight and length of soybean sprouts. Content of total amino acid in soybean sprout germinated at 100 ppm of PGE after cultivation for 3 days was the most abundant and then decreased by increasing the concentration of PGE. Content of aspartic acid was increased with culture time, but that of glutamic acid was shown to be an opposite trend. Content of total free sugar was increased by increasing culture time and not affected by concentration of PGE. Content of sucrose in control group during growth of soybean sprout was decreased, but sucrose contents in PGE groups were increased to 3 days and decreased thereafter. However, the other sugars were continuously increased for 4 days. Content of total organic acids was the most abundant in soybean sprouts germinated with 200 ppm of PGE and cultured for 3 days. Phytic acid was a major organic acid, showing the range of 45 to 60% for total organic acids. In conclusion, PGE as sprouting water of soybean was effective to increase of growth, contents of amino acids and organic acids in soybean sprouts, indicating that PGE accelerated the quality of soybean sprouts.

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