Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Compositions of Functional Components of Traditional Korean Soybeans

Kim, Kang-Sung;Kim, Min-Jung;Park, Jeom-Seon;Sohn, Heon-Soo;Kwon, Dae-Young

  • Published : 20030400
⟨ Previous Next ⟩

Abstract

Composition of functional components (isoflavone, oligosaccharide, and phytic acid) of six traditional Korean soybeans, Cheongtae, Seoritae, Jinjoori, Subaktae, Yutae and Huktae, and one imported soybean cultivars were examined. Isoflavone of all soybeans consisted of daidzein, glycitein, genistein, daidzin, glycitin, genistin, malonyl-daidzin, malonylglycitin, malonyl-genistin, acetyl-daidzin, acetyl-glycitin, and acetyl-genistin. Isoflavone contents, present mainly as glucosides, varied among cultivars, ranging from 331.7-729.6 mg/100 g, with those of Seoritae and Jinjoori being highest and lowest at 729.6 and 331.7 mg/100 g, respectively, whereas those of imported soybean was 407.9 mg/100 g. Oligosaccharides of all soybeans consisted of sucrose, raffinose, and stachyose. Oligosaccharide contents in soybeans ranged from 10.3% to 22.8%. Sucrose accounted for 5.1-11.2%, raffinose 1.3-5.5%, and stachyose 3.8-10.1%. Phytic acid contents of soybeans were in the range of 2.17-2.72%. Traditional cultivars such as Yutae (2.72%) and Jinjoori (2.39%) showed higher contents of phytic acid than the imported bean (2.17%).

Keywords

References

  1. Food Sci. Biotechnol. v.8 Optimization of hydrolysis and extraction conditions for isoflavones in defatted soy bean mill Jeon, K.S.;Hwang, I.K.
  2. J. Nutr. v.125 Compositional changes in trypsin inhibitors, phytic acid, saponin and isoflavones related to soybean processing Anderson, R.L.;Wolf, W.J.
  3. Journal of Agricultural and Food Chemistry v.44 no.6 Influence of extraction solvent temperature on the quantitative determination of oligosaccharides from plant materials by high-performance liquid chromatography Johansen, H.N.;Glits, V.;Knudsen, K.E.B. https://doi.org/10.1021/jf950482b
  4. J. Nutr. v.125 The evidence for soybean products as cancer preventive agents Kennedy, A.R.
  5. J. Nutr. v.125 Modern applications for an ancient bean : soybean and prevention and treatment of chronic disease Messina, M.
  6. J. Nutr. v.124 Defining food components as new nutrients Hendrich, S.;Lee, K.W.;Xu, X.;Wang, H.J.;Murphy, P.A.
  7. Food Sci. Biotechnol. v.11 Amino acid substitution of hypocholesterolemic peptide originated from glycinin hydrolyzate Oh, S.W.;Lee, J.S.;Yang, H.J.;Lee, Y.B.;Sohn, H.S.;Kwon, D.Y.
  8. The Journal of Steroid Biochemistry and Molecular Biology v.41 no.3 Dietary phytoestrogens and cancer: in vitro and in vivo studies Adlercreutz, H.;Mousavi, Y.;Clark, J.;Hockerstedt, K.;Hamalainen, E.;Wahala, K.;Makela, T.;Hase, T. https://doi.org/10.1016/0960-0760(92)90359-Q
  9. Environ. Health Perspect. v.103 Phytoestrogens: Epidermiology and a possible role in cancer protection Adlercreutz, H.
  10. J. Nutr. v.125 Overview of proposed mechanisms for the hypo-cholesterolemic effect of soy Potter, S.M.
  11. Annual Review of Nutrition v.17 Dietary phytoestrogen Kurzer, M.S.;Xu, X. https://doi.org/10.1146/annurev.nutr.17.1.353
  12. J. Biol. Chem. v.262 Genistein specific inhibitor of tyrosin-specific protein kinase Akiyama, T.J.;Ishida, S.;Nakagawa, H.;Ogawa, S.;Watanabe, N.;Itoh, M.;Shibuya;Fugami, F.
  13. Journal of Food Science v.40 no.1 Utilization of oligosaccharids by lactic acid bacteria during fermentation of soy milk Mital, B.K.;Steinkraus, K.H. https://doi.org/10.1111/j.1365-2621.1975.tb03749.x
  14. J. Agric. Food Chem. v.31 Genistein, daidzein, and their glucoside conjugates : Antitumor isoflavones in soybean foods from American and Asian diets Coward, L.;Barnes, N.C.;Setchell, K.D.R.;Barnes, S.
  15. Korean J. Food Sci. Technol. v.27 Ultrafiltration of soybean cooking water for production of soy-oligosaccharides Mok, C.K.;Ku, K.H.;Park, D.J.;Kim, N.S.;Sohn, H.S.
  16. Journal of Agricultural and Food Chemistry v.28 no.6 A simple and rapid colorimetric method for phytate determination Latta, M.;Eskin, M. https://doi.org/10.1021/jf60232a049
  17. Journal of Agricultural and Food Chemistry v.42 no.11 Isoflavones and their conjugates in soy food: Extraction conditons and analysis by HPLC-Mass spectrometry Barnes, S.;Kirk. M.;Coware, L. https://doi.org/10.1021/jf00047a019
  18. Foods Sci. Biotechnol. v.5 Isoflavone contents in some varieties of soybean Choi, J.S.;Kwon, T.W.;Kim, J.S.
  19. RDA. J. Agric. Sci. v.38 Studies on soybean isoflavones. 1. Content and distribution of isoflavones in Korean soybean cultivars Kim, S.R.;Kim, S.D.
  20. Journal of Agricultural and Food Chemistry v.42 no.8 Isoflavone content in commercial soybean foods Wang, H.J.;Murphy, P.A. https://doi.org/10.1021/jf00044a016
  21. Journal of Agricultural and Food Chemistry v.42 no.8 Isoflavone composition of American and Japanese soybeans in Iowa: Effects of variety, crop year, and location Wang, H.J.;Murphy, P.A. https://doi.org/10.1021/jf00044a017
  22. Soybean Genetics Newsletter v.22 The preliminary analysis of isoflavone content in Chinese cultivates Anlin, D.;Junuming, S.;Ruzheng, C.;Huiru, D.
  23. Journal of Agricultural and Food Chemistry v.43 no.5 Factor affecting isoflavone content in soybean seeds: Changes in isoflavones, saponin and composition of fatty acids at different temperatures during seed development Tsukamoto, C.;Shimada, S.;Ijita, K.;Kudou, S.;Kokubun, M.;Okubo, K;Kitamura, K. https://doi.org/10.1021/jf00053a012
  24. Journal of Agricultural and Food Chemistry v.36 no.1 Content of raffinose oligosacchrarides and sucrose in various plant seeds Kuo, T.M.;Van Middlesworth, J.F.;Wolf, W.J. https://doi.org/10.1021/jf00079a008
  25. Physicochemical and Sensory Characteristics of Soybean Sprouts in Relation to Soybean Cultivars and Culture Period Chung, W.K.
  26. Cereal Chrem. v.54 A modified method for phytate analyses using an ion-exchange procedure : Application to textured vegetable protein Harland, B.F.;Oberleas, D.
  27. Plant Foods for Human Nutrition v.47 no.2 Variability in phytic acid content and protein digestibility of grain legumes Chitra, U.;Vimala, V.;Singh, U.;Geervani, P. https://doi.org/10.1007/BF01089266
  28. Agric. Chem. Biotechnol. v.39 Effect of microwave heating on the content of phytic aicd and phosphorus in soybeans Cho, Y.H.;Rhee, C.O.
  29. Korean J. Food Sci. Technol. v.26 Effect of cooking and processing on the phytate content and protein digestibility of soybean Kim, H.S.;Yoon, J.Y.;Lee, S.R.