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발아시 수침 및 염 스트레스에 따른 발아 검정콩의 품질특성

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

  • 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)
  • 투고 : 2014.05.07
  • 심사 : 2014.06.20
  • 발행 : 2014.08.30

초록

본 연구에서는 검정콩 발아를 위한 수침조건을 설정하고 발아시 발아수의 염 농도를 달리하여 그에 따른 발아율, 피니톨 및 기타 품질특성변화를 살펴보고자 하였다. 그 결과 수분 흡수율의 변화는 수침초기 6시간 까지는 급격한 증가를 보였으며, 수침 시간 및 수침 온도가 증가할수록 수분 흡수율이 증가하는 것으로 나타났다. pH는 수침 온도가 높을수록 낮아지는 것으로 나타났다. 안토시아닌 용출율은 수침 시간이 증가할수록 점차적으로 증가하는 것으로 나타나 수침 시간은 단시간에 필요한 수분 흡수율을 나타나내는 $25^{\circ}C$, 6시간이 적당한 것으로 나타났다. 발아시 검정콩 발아율은 염 농도가 증가할수록 감소하는 것으로 나타났으며, 피니톨 함량을 분석한 결과 염 농도 0.7%일 때 피니톨 함량이 높게 나타났다. 총 페놀성 화합물 함량은 염 농도 0.3~0.5%에서 높은 것으로 나타났으며, 플라보노이드 함량은 염 농도 0.1%에서 높은 것으로 나타났다. 본 연구를 통하여 검정콩 발아시 염 스트레스 처리는 혈당강하 성분인 피니톨 함량을 증대하여 검정콩의 기능성 식품소재로서의 가치를 높일 수 있을 것으로 사료된다.

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