Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Changes in Isoflavones Contents and Germination Characteristics of Germinated Soybeans [Glycine max.] under Light Condition

명조건에서 발아시킨 콩의 발아특성 및 isoflavone함량 변화

  • Choi, Seon-Jeong (Department of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Ung-Kyu (Department of Food Science & Technology, Korea National University of Transportation)
  • 최선정 (한국교통대학교 식품공학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2014.05.27
  • Published : 2014.12.31
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Abstract

This research was conducted to investigate changes in isoflavone contents and sprouting characteristics of germinated soybeans [Glycine max.] under light condition. The relative wet weight of soybeans increased as germination progressed, and it reached $291.1{\pm}14.3%$ at 60 h after beginning of sprouting. On the other hand, relative dry weight slowly decreased as germination progressed. The length of sprouting rapidly increased as germination progressed. The sprouting rate sharply increased from 12 h to 48 h and reached $96.4{\pm}2.5%$ at 60 h after sprouting. In terms of color, L value did not change until 24 h after the beginning of germination, but it rapidly increased from 24 h to 36 h and did not change thereafter. The a value rapidly increased at 24 h after the beginning of germination and decreased thereafter. The b value rapidly increased at early and last stages and reached $9.0{\pm}0.7$ at 60 h after the beginning of sprouting. Total isoflavone reached a maximum level at 12 h after the beginning of germination and consistently decreased thereafter. Among isoflavone compounds, m-genistin had the highest content followed by daidzin and m-daidzin.

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References

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