|
KMID : 0665220230360050415
|
|
Korean Journal of Food and Nutrition
2023 Volume.36 No. 5 p.415 ~ p.424
|
|
|
Amino Acid, Phytic Acid, and Trypsin Inhibitor Contents of Korean Soybeans Before and After Fermentation by Rhizopus oligosporus
|
|
Park Hye-Young
Song Ha-Na
Kim Hyun-Joo
Seo Min-Jung
Choi Hye-Sun
Park Ji-Young
Sim Eun-Yeong
Kim Hong-Sik
|
|
|
Abstract
|
|
|
|
This study investigated the nutritional characteristics of before and after fermentation of domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins, β-conglycinin (11S globulin) and glycinin (7S globulin), were the most abundant in Seonyu (SY) and Danbaegkong (DBK), with concentrations of 253.4 mg/g and 193.0 mg/g, respectively. For 11S/7S related to sulfur-containing amino acid, DBK had a value of 0.95, making it the most excellent nutritionally among all the cultivars. The free amino acid content significantly increased from 0.04~10.45 mg/g before fermentation to 1.37~16.95 mg/g after fermentation, and the essential amino acid composition increased, confirming an improvement in protein quality after fermentation. Phytic acid, known as a nutritional inhibitor of soybeans, decreased from 1.66~2.13 g/100 g before fermentation to 0.90~1.58 g/100 g after fermentation, suggesting that mineral absorption inhibition was alleviated. In addition, the trypsin inhibitor content is suppressed by 76.20% to 81.25% after fermentation, which is expected to improve protein utilization in the body. This study confirmed some properties of fermented products by Rhizopus oligosporus using domestic soybeans, and these results are presented to serve as the basic data for establishing new uses of Korean soybean cultivars.
|
|
|
KEYWORD
|
|
|
soybean, Rhizopus oligosporus, amino acid, phytic acid, trypsin inhibitor
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|