Changes of Isoflavone Contents in Soybean Cultivars Pickled in Persimmon Vinegar

콩 품종별 감식초 절임 중 이소플라본 함량 변화

  • Kim, Joo-Sook (Department of Human Life Science, Sejong University) ;
  • Kim, Jong-Goon (Department of Human Life Science, Sejong University) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
  • 김주숙 (세종대학교 생활과학과) ;
  • 김종군 (세종대학교 생활과학과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 2004.10.31


Effects of pickling soybeans in acidic solution on soybean isoflavone, and pH and color of immersing solution were investigated. Soybean cultivars, Seoritae and Seomoktae (black beans) and Myeongju-namul (yellow bean), were soaked in persimmon vinegar for 10 days at $20^{\circ}C$. Isoflavone content increased rapidly during pickling, reaching 51.8 (Seomoktae)-106.8% (Myeongju-namul). Increase of aglycone types, from 6.2-9.3% to 20.9-50.8%, was particularly noted, while glycosidic ones were less affected. Acidity of persimmon vinegar increased from 3.4 to 4.4 up to 4 days of soaking and decreased slowly thereafter. Color 'L' and 'b' values of persimmon vinegar decreased significantly, whereas 'a' value increased in black beans. All color values of yellow beans were less affected.


soybeans;pickling;persimmon vinegar;isoflavone


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