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KMID : 1134820100390020281
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 2 p.281 ~ p.286
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Physicochemical Characteristics of Chokong and Soaking Solution on Soaking Period
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Jo Yong-Jun
Jeong Yong-Jin
Jang Se-Young
Seo Ji-Hyung
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Abstract
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Effects of soaking period on physicochemical characteristics of chokong (black soybean picked in brown rice vinegar) and soaking solution were investigated. The pH and soluble solid contents in soaking solution increased rapidly whereas total acidity decreased during the first 4 days of soaking. The sudden drop of color ’L’ and ’b’ values in soaking solution occurred one day after start of soaking; in contrast, ’a’ value increased by 1 day, and then decreased for soaking periods. The strength and hardness of chokong showed a decreasing trend as soaking for a long time, and the values of chokong were lower than those of control (black soybean soaked in water and freeze dried). The protein bands of chokong for soaking appeared only under 24,000 Da of molecular weight by electrophoresis. The content of total amino acids of chokong pickled for 7 days was 86.86 ㎎%, about 3 times for 28.36 ㎎% of raw black soybean. The contents of essential amino acids, especially, leucine and phenylalanine increased greatly in chokong. In vitro digestibility for protein was 62% in raw black soybean and 84% in chokong pickled for 7 days. Therefore, these results may assumed that chokong will be good source of amino acids.
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KEYWORD
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chokong, black soybean, vinegar, in vitro protein digestibility
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