The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Amino Acid, Phytic Acid, and Trypsin Inhibitor Contents of Korean Soybeans Before and After Fermentation by Rhizopus oligosporus

Rhizopus oligosporus 발효에 따른 국산 콩의 아미노산, 피틴산 및 트립신 저해제 함량

  • Hye-Young Park (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Hana Song (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Hyun-Joo Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Min-Jung Seo (Dept. of Management Innovation and Legal Affairs Division, RDA) ;
  • Hye Sun Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Jiyoung Park (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Eun-Yeong Sim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Hong-Sik Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 송하나 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 서민정 (농촌진흥청 혁신행정법무담당관실) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김홍식 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2023.09.12
  • Accepted : 2023.10.20
  • Published : 2023.10.31
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Abstract

This study investigated the nutritional characteristics of before and after fermentation of domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins, β-conglycinin (11S globulin) and glycinin (7S globulin), were the most abundant in Seonyu (SY) and Danbaegkong (DBK), with concentrations of 253.4 mg/g and 193.0 mg/g, respectively. For 11S/7S related to sulfur-containing amino acid, DBK had a value of 0.95, making it the most excellent nutritionally among all the cultivars. The free amino acid content significantly increased from 0.04~10.45 mg/g before fermentation to 1.37~16.95 mg/g after fermentation, and the essential amino acid composition increased, confirming an improvement in protein quality after fermentation. Phytic acid, known as a nutritional inhibitor of soybeans, decreased from 1.66~2.13 g/100 g before fermentation to 0.90~1.58 g/100 g after fermentation, suggesting that mineral absorption inhibition was alleviated. In addition, the trypsin inhibitor content is suppressed by 76.20% to 81.25% after fermentation, which is expected to improve protein utilization in the body. This study confirmed some properties of fermented products by Rhizopus oligosporus using domestic soybeans, and these results are presented to serve as the basic data for establishing new uses of Korean soybean cultivars.

Keywords

Acknowledgement

본 논문은 농촌진흥청 국립식량과학원 연구개발 과제(PJ016089032022)의 지원으로 이루어진 것임.

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