Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Determination of Isoflavone, Total Saponin, Dietary Fiber, Soy Oligosaccharides and Lecithins from Commercial Soy Products Based on the One Serving Size - Some bioactive compounds from commercialized soy products -

대두 가공품 1회분량 내 이소플라본, 사포닌, 식이섬유, 대두 올리고당 및 레시틴의 함량 - 상업용 대두 가공품 1회 분량 당의 생리활성 물질 함량 분석 -

  • Kim, Cheon-Hoe (Central Research Center at Dr. Chung's Food Co., Ltd.) ;
  • Park, Jeom-Seon (Central Research Center at Dr. Chung's Food Co., Ltd.) ;
  • Sohn, Heon-Soo (Central Research Center at Dr. Chung's Food Co., Ltd.) ;
  • Chung, Chai-Won (Central Research Center at Dr. Chung's Food Co., Ltd.)
  • 김천희 ((주) 정.식품, 중앙연구소) ;
  • 박점선 ((주) 정.식품, 중앙연구소) ;
  • 손헌수 ((주) 정.식품, 중앙연구소) ;
  • 정재원 ((주) 정.식품, 중앙연구소)
  • Published : 2002.02.01
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Abstract

The levels of biologically active compounds, such as isoflavone, total saponin, dietary fiber, soy oligosaccharides, and lecithin from each serving size of commercial soy products, were quantitatively determined from the raw soybean, soymilk, tofu, isolated soy protein (ISP), soybean paste(toenjang), natto, and tempeh from local and foreign market. Soy flour, natto, and soymilk contained 489.1 mg, 308.3 mg, and 138.1 mg of isoflavone in each 100 g of dry matter, respectively. The ratios of aglycone to glucoside of soybean paste and tempeh showed relatively high level compared with other tested soy products. Commercial soymilk showed the highest ratio of soluble fiber to total dietary(59%). The higher levels of dietary fiber (20.1 g) and lecithin (1.13 g) were also found in tofu. The lecithin and saponin content of isolated soy protein(ISP) were highest (0.63 g and 0.65 g/ 100 g of dry matter) among the tested samples. In conclusion, soy flour showed the highest level of biologically active compounds, such as saponin, isoflavone, dietary fiber, and soy oligosaccharides. But when the evaluation was based on the serving size, soymilk containing 31.5 mg of isoflavone, 2.59 g of dietary fiber, 0.57 g of oligosaccharides, 0.10 g of lecithin, and 0.11 g of saponin showed similarity to those of the tested soybeans(20 g).

대두 제품 중 대두, 두유, 두부, 생대두분말, 분리대두단백(isolated soy protein, ISP), 된장, natto, tempeh의 이소플라본, 수용성 식이섬유, 대두 올리고당, 레시틴, 사포닌의 함량을 분석하였다. 건물 기준으로 생대두분말과 natto, 두유에는 각각 489.1 mg%, 308.3 mg%, 138.1 mg%의 이소플라본이 함유되어 있었다. 이소플라본의 aglycone/glucoside 비율을 natto에 비하여 된장과 tempeh가 더 높았다. 생대두분말은 24.3%의 식이 섬유와 2.87%의 대두 올리고당을 함유하고 있었다. 두유의 경우 식이 섬유의 절대량은 많지 않으나 soluble fiber/total dietary fiber 비가 59%로 가장 높았다. 건물기준으로 두부에는 20.1%의 식이 섬유와 1.13%의 레시틴이 함유되어 상대적으로 많았다. 분리대두단백에는 레시틴과 사포닌이 함유량은 각각 0.63%와 0.65%였다. 비록 대두의 생물학적 활성물질함량은 레시틴을 제외하고 대두 가공품 중 가장 높았으나 이를 일회 분량으로 환산한 경우 두유 내 생물학적 활성물질의 양이 대두와 매우 유사하였다. 즉 두유 일회 분량(200 mL)에는 이소플라본 31.5 mg(raw soybean 15.9 mg), 식이섬유 2.59 g(raw soybean 4.59 g), 올리고당 0.57 g(raw soybean 0.50 g), 레시틴 0.10 g(raw soybean 0.10 g), 사포닌 0.11 g(raw soybean 0.10 g)이 함유되어 있어, 두유는 일상적으로 섭취하기 편하고 대두 생리활성 물질의 좋은 공급원이 될 수 있을 것으로 판단된다.

Keywords

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