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KMID : 0380620090410020141
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.141 ~ p.145
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Changes in Isoflavone Profiles during Cheongyukjang Preparation,A Traditional Banga Food
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Lee Seung-Wook
Park Yong-Woo
Han Yang-Sun
Chang Pahn-Shick
Lee Jong-Mee
Kim Young-Suk
Lee Jae-Hwan
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Abstract
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Cheongyukjang, a Banga food, is a heavy soy-soup prepared by boiling cheonggukjang, sea foods, and meats.Soybeans roasted at 140oC for 21.0min and 220oC for 6.0min, respectively, were used for cheonggukjang preparation.Distributions of isoflavones in raw soybeans, roasted soybeans, cheonggukjang, and cheongyukjang were analyzed by highperformance liquid chromatography. The total isoflavones in roasted soybeans, cheonggukjang and cheongyukjang wereabout 79-80, 56-65, and 47-50% of those in raw soybeans, respectively. Roasting caused significant increases in acetylderivatives and β-glucoside isoflavones, and significant decreases in malonyl derivatives (p<0.05). The major isoflavonesin cheonggukjang and cheongyukjang were β-glucosides. Succinyl-β-daidzin and succinyl-β-genistin, which are recognizedas new metabolites of isoflavones, were not detected in raw and roasted soybeans. Peak areas of succinyl-β-genistin werehigher than thse of succinyl-β-daidzin, in both cheongyukjang and cheonggukjang.
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KEYWORD
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cheongyukjang, isoflavones, cheonggukjang, roasting, succinyl isoflavones
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