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KMID : 1007520030120020157
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Food Science and Biotechnology
2003 Volume.12 No. 2 p.157 ~ p.160
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Compositions of Functional Components of Traditional Korean Soybeans
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Kim, Kang-Sung
Kim, Min-Jung/Park, Jeom-Seon/Sohn, Heon-Soo/Kwon, Dae Young
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Abstract
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Composition of functional components (isoflavone, oligosccharide, 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, genistin, malonyl-daidzin, malonyl-glycitin, 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/100g, with those of Seoritae and Jinjoori being highest and lowest at 729.6 and 331.7 mg/100g, respectively, whereas those of imported soybean was 407.9 mg/100g. Oligosaccharides of all soybeans consisted of sucrose, raffinose, and stachyose. Oligosaccharide contents in soybeans ranged from 103% 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%)/
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