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KMID : 0665220130260020318
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 2 p.318 ~ p.322
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Changes in Isoflavones and Germination Characteristics of Eunhakong (Glycine max) by Germinated under Dark Condition
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Choi Won-Seok
Choi Seon-Jeong
Choi Ung-Kyu
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Abstract
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This study was designed to investigate changes in germination characteristics and color as well as the content of isoflavones of Eunhakong germinated under dark conditions. The wet weight of Enhakong was increased as germination progressed. It reached 299.7±15.0% at 60 h after the beginning of sprouting. The relative dry weight was consistently decreased as germination progressed, and it reached 65.8±8.2% at 60 h after the beginning of sprouting. The length of sprout was rapidly increased at the latter stage compared to the beginning of germination. Most soybean seeds were successfully germinated at 60 h after beginning of sprouting. The L value was considerably increased at the early stage of germination and it reached 63.4±0.7 at 60 h. The a value was rapidly increased at the beginning of germination and decreased thereafter. The b value was increased at the beginning of germination and did not changed thereafter. It was confirmed that the total isoflavone content, in which the m-genistin was highest followed by daidzin, and than slightly decreased.
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KEYWORD
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Enhakong, germination, isoflavone, dark condition
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