Korean Journal of Breeding Science (한국육종학회지)

The Korean Society of Breeding Science (한국육종학회)
권호 표지

Varietal Variation of Oligosaccharides during Germination in Soybean

콩품종의 OIigosaccharide 함량과 발아에 따른 변화

Kim, Seon-Rim;Mun, Jung-Gyeong;Yun, Hong-Tae;Park, Geum-Ryong;Lee, Yeong-Ho;Yu, Yong-Hwan;Gu, Ja-Hwan;Kim, Seok-Dong
김선림;문중경;윤홍태;박금룡;이영호;유용환;구자환;김석동

  • Published : 20020000
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Abstract

This study was carried out to establish the analysis condition for oligosaccharides of soybeans (Glycine max L.) and to assay quantitative evaluation of oligosaccharide contents in soybean varieties and soybean sprouts. 55% acetonitrile solution used as a mobile phase for oligosaccharide analysis in HPLC system showed low resolution efficiency but 60% acetonitrile was suitable for polyamine column (250$\times$4.6 mm, 5 $\mu$m), while prolonged retention time and low sensitivity was observed in 65% acetonitrile. For oligosaccharide extraction in defatted soybean flours, 80% EtOH solution showed high efficiency without additional protein-removing processing. By applying the method, oligosaccharide contents were analyzed in 52 soybean varieties developed at National Crop Experiment Station, Suwon, Korea. Sucrose was evaluated as a major sugar in soybean and fructose, raffinose, and stachyose were also quantified. Average sugar content of 52 soybean varieties was showed by fructose 0.33%, sucrose 2.67%, raffinose 0.63%, and stachyose 1.01%, and their composition ratio was sucrose (57.5%) > stachyose (21.9%) > raffinose (13.6%) > fructose (7.0%). As germination day is progressed, fructose was increased but sucrose, raffinose, and stachyose were continuously decreased until 8 days after germination (DAG) while stachyose was exhausted at 7 DAG. While maltose, maltotriose (DP3), maltotetraose (DP4), and maltopentaose (DP5) were not contain in soybean seeds, they were accumulated from the beginning of germination: DP3 was detected from 2-4 DAG, DP4 from 5 DAG, maltose and DP5 were detected from 6-7 DAG, respectively

Keywords

References

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