KMID : 1134820200490040412
|
|
Journal of the Korean Society of Food Science and Nutrition 2020 Volume.49 No. 4 p.412 ~ p.418
|
|
Changes in Free Amino Acids, ¥â-Glucan, and Volatile Components of Sprout Soybeans Fermented with Irpex lacteus Mycelia
|
|
Kim In-Won
Kim Yong-Suk
|
|
Abstract
|
|
|
To expand the usability of sprout soybeans, beans were treated with steaming (SS), germinating (GS), or roasting (RS), and then fermented with Irpex lacteus mycelia. Levels of free amino acids, ¥â-glucan, and volatile components of treated sprout soybeans fermented with I. lacteus mycelia for 5 days were investigated. Free amino acid levels of SS-, GS-, and RS-treated beans fermented with I. lacteus were 5.38¡¾0.29, 5.68¡¾0.76, and 4.16¡¾0.22 mg/g, respectively, at day 0, increasing to 19.42¡¾2.32, 18.91¡¾0.79, and 23.57¡¾1.58 mg/g, respectively, after 5 days. The ¥â-glucan content of SS-, GS-, and RS-treated beans fermented with I. lacteus were 0.64¡¾0.15%, 0.46¡¾0.88%, and 0.43¡¾0.18% at day 0, respectively, and increased to 3.16¡¾0.65%, 3.11¡¾0.22%, and 3.20¡¾0.88%, respectively, after 5 days. The treatment method did not significantly alter the ¥â-glucan content of the soybeans, but, for all treatments, the ¥â-glucan content did increase by more than four-fold following fermentation with I. lacteus (P<0.05). The level of the beany flavor components, such as 2-ethyl furan, n-hexanal, and 1-hexanal of sprout soybeans fermented with I. lacteus mycelia decreased after 5 days of fermentation. The results show that fermentation of soybeans with I. lacteus increases the levels of free amino acids and ¥â-glucan while decreasing the level of undesirable odor components, thus, potentially increasing the utilization of sprout soybeans.
|
|
KEYWORD
|
|
sprout soybean, germinating, roasting, Irpex lacteus, ¥â-glucan
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|
|