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Effects of steeping condition and salinity stress on quality properties in germinated black soybean

발아시 수침 및 염 스트레스에 따른 발아 검정콩의 품질특성

  • Yoon, Sung-Ran (Gyeongsangbuk-Do Agricultural Research and Extension Services) ;
  • Bae, Su-Gon (Gyeongsangbuk-Do Agricultural Research and Extension Services) ;
  • Kwon, Oh-Heun (Gyeongsangbuk-Do Agricultural Research and Extension Services) ;
  • Kang, Dong-Kyoon (Gyeongsangbuk-Do Agricultural Research and Extension Services) ;
  • Choe, So-Young (Gyeongsangbuk-Do Agricultural Research and Extension Services) ;
  • Ryu, Jung-A (Gyeongsangbuk-Do Agricultural Research and Extension Services) ;
  • Choi, Seong-Yong (Gyeongsangbuk-Do Agricultural Research and Extension Services)
  • Received : 2014.05.07
  • Accepted : 2014.06.20
  • Published : 2014.08.30

Abstract

This study investigated the effects of the steeping condition and salinity stress on the quality properties of germinated black soybean. The absorbed water content increased drastically in six hours with the increase in the steeping time and the temperature. The pH decreased as the steeping temperature increased. A gradual increase in the dissolution of the anthocyanin was observed with the steeping time. The adequate steeping conditions were found to have been six hours at $25^{\circ}C$, which showed the needed absorbed water content within a short time. The germination percentage of the black soybeans decreased with the increase in the NaCl concentration. The pinitol and total phenolics contents showed the highest values under the concentrations of 0.7% and 0.3-0.5% NaCl, respectively. The flavonoid content was highest at the 0.1% NaCl concentration. Consequently, the salinity stress during the germination of the black soybeans enhanced the pinitol content and lowered the blood sugar, which gives it an advantage as a functional food material.

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