The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect on Angiotensin-I Converting Enzyme Inhibition and Antioxidant Activities of Soybean (Glycine max L.) following Steaming and Drying Nine Times

구증구포 처리 대두 추출물의 항산화 활성 및 Angiotensin-I Converting Enzyme 저해 효과

  • Kim, Hyun Young (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Hye-Young (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Woo Duck (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Mi Ja (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Man-Soo (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Ham, Hyeonmi (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
  • 김현영 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 서혜영 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 서우덕 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 이미자 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 최만수 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 함현미 (농촌진흥청 국립식량과학원 작물기초기반과)
  • Received : 2019.07.11
  • Accepted : 2020.04.07
  • Published : 2020.04.30
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Abstract

To increase the functional material content of soybean, a repetitive steaming and drying process was used. We investigated the changes in the total polyphenol content, the antioxidant activity, and the angiotensin-I converting enzyme (ACE) inhibition in soybean following nine rounds of steaming and drying. Soybean was steamed 9 times for 2 h and then dried 9 times from 55℃ to 73℃ for 3 h. The total polyphenol content in the soybean reached a maximum value of 60.47 mg GAE eq./100 g at 73℃ while the total polyphenol content in the raw soybean reached 25.17 mg GAE eq./100 g. In the raw soybean samples, the DPPH radical scavenging activity (5 mg/mL) was 8.04% but it increased by 43.29% after drying 9 times to 73℃. ABTS radical scavenging activity also improved following 9 rounds of steaming and drying. ACE inhibitory activity of the soybean dried 9 times at 73℃ was 58.94% at 10 mg/mL. These results showed that steaming and drying soybean 9 times enhanced the antioxidant activity and the ACE inhibitory activity of soybean. Therefore, more research on the biological and anti-hypertensive activity of soybean using this steaming and drying method is necessary.

Keywords

References

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