Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Free and Bound Forms of Bioactive Compound Profiles of Adzuki Bean with Germination

발아에 따른 팥의 유리형 및 결합형 기능성분 변화

  • Kim, Min Young (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jang, Gwi Yeong (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Oh, Nam Seok (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Baek, So Yune (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Kil Ho (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Kyung Mi (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Hongsik (Department of Crop Science, Chungbuk National University) ;
  • Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
  • 김민영 (충북대학교 식품생명공학과) ;
  • 장귀영 (충북대학교 식품생명공학과) ;
  • 오남석 (충북대학교 식품생명공학과) ;
  • 백소윤 (충북대학교 식품생명공학과) ;
  • 김길호 (충북대학교 식품생명공학과) ;
  • 김경미 (농촌진흥청 국립농업과학원) ;
  • 김홍식 (충북대학교 식물자원학과) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 정헌상 (충북대학교 식품생명공학과)
  • Received : 2017.05.12
  • Accepted : 2017.07.07
  • Published : 2017.08.31
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Abstract

This study was performed to investigate the changes between free and bound forms of bioactive compounds in germinated adzuki bean. Adzuki bean was germinated at $25^{\circ}C$ for 6 days, and then free and bound forms of bioactive compounds were extracted. Total free polyphenol and flavonoid contents in of raw adzuki bean increased from 0.91 mg/g and 0.60 mg/g in before germination to 2.37 mg/g and 3.03 mg/g in at 6 days after germination, respectively. Bound polyphenol, flavonoid, and phenolic acid contents also increased with increasing germination periods, whereas bound polyphenol and flavonoid contents slightly reduced in at 2 days after germination. The total phenolic acid contents, including ferulic acid, veratric acid, hesperidin, salicylic acid, naringenin, and hesperidin, increased during germination, and germination process can convert compounds to phenolic acid via anabolism and catabolism. Total anthocyanin and anthocyanidin contents of adzuki bean decreased during germination due to hydration by water during soaking or enzyme activation of anthocyanase during germination. These results suggest that the germination process increased utilization of functional compounds such as phenolic compound and isoflavones in black soybean.

본 연구에서는 발아에 의한 팥의 기능성분 변화를 살펴보기 위하여 6일 동안 발아시키면서 유리형 및 결합형 폴리페놀, 플라보노이드, 페놀산 및 안토시아닌의 변화를 분석하였다. 유리형 폴리페놀 및 플라보노이드 함량은 발아기간이 증가함에 따라 각각 약 2.6배 및 5배 정도 증가하였으며, 결합형 폴리페놀 및 플라보노이드 함량은 발아 초기 감소하였다가 발아 3일 및 2일 이후 각각 증가하였다. 발아기간에 따른 구성 페놀산의 변화의 경우 ferulic acid, veratric acid, hesperidin, salicylic acid, naringenin 및 hesperidin과 총 페놀산은 유리형 및 결합형 페놀산 함량이 모두 증가하였지만, 안토시아닌 및 안토시아니딘은 침지 및 발아과정에서 손실되어 감소하였다. 본 연구 결과 팥을 발아시킬 경우 폴리페놀, 플라보노이드 및 페놀산 함량이 증가함에 따라 팥에 함유된 기능성분의 이용성을 증대시키기 위해서는 발아공정의 적용이 효과적이라고 판단된다.

Keywords

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