Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical and Functional Properties of Germinated Glycine max Merr Soybeans

  • Published : 2007.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

To investigate the applicability as the functional food materials of germinated Glycine max Merr soybeans, its biochemical characteristics and its abilities to inhibit platelet aggregation and hydrolyze alcohol were examined. With the progression of germination time, crude protein content gradually increased, and on the 5th day of germination it was 30.19%. However, crude fat content tended to decrease, and on the 5th day of germination it was 14.30%. Total amino acid content was highest on the 3rd day of germination at 80,875 mg%. The free amino acid content doubled from day 0 of germination (1,273.35 mg%) until the 5th day of germination (2,742.99 mg%). Fatty acid analysis revealed that linoleic acid was highest among all the samples, ranging from $53.55{\sim}56.00%$. Linolenic acid content slightly increased as the germination period was prolonged. The ability to inhibit platelet aggregation increased according to the germination period and then decreased again on the 5th day of germination; it was somewhat higher in the ethanol fraction. In measuring ADH, we found that the activity of the ethanol fraction increased with increasing days of germination. In the case of the water fraction, the activity decreased as germination was prolonged, and the ADH activity of the water fraction was higher than that of the ethanol fraction. Based on the above results, we deemed that the Glycine max Merr soybeans germinated for $2{\sim}3$ days were most pertinent for use as functional food materials.

Keywords

References

  1. Oh MK, Rhee SH, Cheigh HS. 1992. Changes of lipid composition of Korean black soybean before and after soaking. J Kor Soc Food Nutr 21: 29-35
  2. Kim SD, Kim YH, Lee SH, Hong EH. 1992. Characteristics of black soybean for cooking with rice in Korea. Kor Soybean Soc 9: 1-13
  3. Barnes S. 1998. Evolution of the health benefits of soy isoflavonoid. Pro Soc Exp Biol Med 217: 386-392 https://doi.org/10.3181/00379727-217-44249
  4. Wei H, Wei L, Frenkel K, Bowen R, Baarnes S. 1993. Inhibition of tumor promotor-induced hydrogen peroxide formation in vitro and in vivo by genistein. Nutr Cancer 20: 1-10 https://doi.org/10.1080/01635589309514265
  5. Yang CB, Lee SW, Ko YS, Yoon SK. 1979. Studies on the effective utilization of soybean part Ⅰ. Experiments on the improvement of cultural methods for soybean sprouts. J Kor Soc Food Nutr 8: 1-8
  6. Kim SD, Kim SH, Hong EH. 1993. Composition of soybean sprout and its nutritional value. Kor Soybean Soc 10: 1-9
  7. Choi SD, Kim YH, Nam SH, Shon MY. 2002. Growth characteristics of soybean sprouts cultivated with extract of Korean herb medicines. Kor J Food Preserv 9: 168-173
  8. Heo J. 1994. Donguibogam. Haeseongsa, Seoul, Korea
  9. Bae EA, Moon GS. 1997. A study on the antioxidative activities of Korean soybeans. J Korean Soc Food Sci Nutr 26: 203-20
  10. Wang WD, Field ML. 1978. Germination of corn and sorghum in the home to improve nutrition value. J Food Sci 43: 1113-1114 https://doi.org/10.1111/j.1365-2621.1978.tb15247.x
  11. Choi SD, Kim YH, Nam SH, Shon MY. 2002. Growth characteristics of soybean sprouts cultivated with extract of Korean herb medicines. Korean J Food Preserv 9: 168-173
  12. AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC
  13. Berner JE. 1975. Determination of cystine and methionine in plant proteins by automatic amino acid analysis. Scientific Report of the Agricultural University of Norway 53: 1-5
  14. KFN. 2000. Handbook of experiments in food science and nutrition (Nutrition part). The Korean Society of Food Science and Nutrition, Hyoil, Seoul, Korea. p 187-191
  15. Metcalf LD, Schmitz AA, Pelka JR. 1966. Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Anal Chem 38: 514-515 https://doi.org/10.1021/ac60235a044
  16. Veiga AB, Pinto AF, Guimaraes JA. 2003. Fibrinogenolytic and procoagulant activities in the hemorrhagic syndrome caused by Lonomia obliqua caterpillars. Thromb Res 111: 95-101 https://doi.org/10.1016/j.thromres.2003.08.020
  17. Kim BH, Zeikus JG. 1992. Specificity of alcohol dehydrogenase from Clostridium acetobutylicum ATCC 4259. J Microbiol Biotechnol 4: 268-272
  18. Pares X, Farres XPJ, Moreno A, Saubi N, Boleda MD, Cederlund E, Hoog JO, Jornvall H. 1993. Class IV alcohol dehydrogenase. In Enzymology and Molecular Biology of Carbonyl Metabolism 4. Plenum Press, New York, USA, p. 475-481
  19. Nam SS. 1993. Changes in general composition, lipoxygenase activities and volatile compounds of soybean sprouts during germination. PhD Dissertation. Chungang University, Seoul
  20. Lee YS, Park RD, Rhee CO. 1999. Effect of chitosan treatment on growing characteristics of soybean sprouts. Korean J Food Sci Technol 31: 153-157
  21. Jung WK. 1998. Physicochemical and sensory characteristics of soybean sprouts in relation to soybean cultivars and culture period. PhD Dissertation. Seoul University, Seoul
  22. Koh KJ, Shin DB, Lee YC. 1997. Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J Food Sci Technol 29: 854-859
  23. Kim KH. 1981. Studies on the growing characteristics of soybean sprout. Kor J Food Sci Technol 13: 247-252
  24. Yang CB, Kim ZU. 1980. Changes of nitrogen compounds and nutritional evaluation of soybean sprout. Part I. Changes in nitrogen compounds in soybean sprout during culture. J Kor Agric Chem Soc 23: 7-13
  25. Shin HS. 1974. Studies on the lipid metabolism of soybean during its germination. Part I. Changes of crude fat content and lipid composition in soybean during germination. J Kor Agric Chem Soc 17: 240-246
  26. Kim MR, Kim HY, Lee KJ, Hwang YS, Ku JH. 1998. Quality characteristics of fresh and cooked soybean sprouts by cultivars. Korean J Soc Food Sci 14: 266-272
  27. Lee JC, Hwang YH. 1996. Variation of asparagines and aspartic acid contents in beansprout soybeans. Korean J Crop Sci 41:592-599
  28. Lee JH, Kim NK, Lee DY, Lee CH. 1999. Protective effect of selected amino acids and food extracts on ethanol toxicity decrement in rat river. Korean J Food Sci Technol 31: 802-808
  29. Lee HA, Yoo IJ, Lee BH. 1997. Research and development trends on omega-3 fatty acid fortified foodstuffs. Kor Soc Food Sci Nutr 26: 161-174
  30. Lee SH, Chung DH. 1982. Studies on the effects of plant growth regulator on growth and nutrient compositions in soybean sprout. J Kor Agri Chem Soc 25: 75-82
  31. Choi HD, Kim SS, Hong HD, Lee JY. 2000. Composition of physicochemical and sensory characteristics of soybean sprouts from different cultivars. J Korean Agric Chem Soc 43: 207-212
  32. Lee SH, Chung DH. 1982. Studies on the effects of plant growth regulator on growth and nutrient compositions in soybean sprout. J Korean Agric Chem Soc 25: 75-82
  33. Song T, Barua K, Buseman G, Murphy PA. 1998. Soy isoflavone analysis: quality control and a new internal standard. Am J Clin Nutr 68: 1472S-1479S
  34. Kim C, Lee YS, Kim JS, Hahn Y. 2000. High performance liquid chromatographic analysis of isoflavones in soybean foods. Korean J Food Sci Technol 32: 25-30
  35. Chung HY, Takako Y. 1995. Studies on antioxidative and antimutagenic mechanism of epicatechin 3-O-gallate isolated from green tea. The 3rd international symposium on green tea. Seoul, Korea, p 65-81
  36. Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37: 911-917 https://doi.org/10.1139/o59-099
  37. Kim EM, Lee KJ, Ji KM. 2004. Comparison in isoflavone contents between soybean and soybean sprouts of various soybean cultivars. Korean J Nutrition 37: 45-51
  38. Wang H, Murphy PA. 1994. Isoflavone content in commercial soybean foods. J Agric Food Chem 42: 1666- 1673 https://doi.org/10.1021/jf00044a016
  39. Kim SR, Hong HD, Kim SS. 1999. Some properties and contents of isoflavone in soybean and soybean foods. Korean Soy Digest 16: 35-46
  40. Kang BK, Jung ST, Kim SJ. 2002. Effect of vegetable extracts by solvent separation on alcohol dehydrogenase activity from Saccharomyces cerevisiae. Korean J Food Sci Technol 34: 244-248
  41. Park SC. 1993. Ethanol oxidation is accelerated by augmentation of malate-aspartate shuttle with aspartate. Korean J Biochem 25: 137-143
  42. Lee JH, Kim NK, Lee DY, Lee CH. 1999. Protective effect of selected amino acids and food extracts on ethanol toxicity decrement in rat river. Korean J Food Sci Technol 31: 802-80
  43. Magonet E, Hayen P, Delforge D, Delaive E, Remacle J. 1992. Importance of the structural zinc atom for stability of yeast alcohol dehydrogenase. J Biochem 287: 361-365 https://doi.org/10.1042/bj2870361