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KMID : 1134820230520010072
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 1 p.72 ~ p.81
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Sugar and Isoflavone Contents of Traditional Korean Soybean Fermented Foods
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Jeon Jin-Soo
Jang Young-Hyeon
Choung Myoung-Gun
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Abstract
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Information on sugar and isoflavone contents of the traditional Korean soy paste, soy sauce, and red pepper paste in the various Korean districts is limited. Therefore, we determined the sugar and isoflavone contents of traditional Korean soybean fermented foods in each province: Gangwon, Gyeongnam, Gyeongbuk, Jeonnam, Jeonbuk, Chungnam, and Chungbuk. The range of total sugar contents of soy paste was 5.78∼45.43 mg/g, soy sauces 7.09∼31.44 mg/g, and red pepper pastes 86.69∼270.94 mg/g. Total isoflavone contents of soy paste ranged from 461.78 to 887.59 μg/g, soy sauce from 3.88 to 9.32 μg/g, and red pepper paste from 35.47 to 183.88 μg/g. Thus, results of the principal component analysis revealed that traditional soy paste, soy sauce, and red pepper paste were divided by sugar and isoflavone contents. Also, the glycitin contents in soybean fermented food showed a positive correlation to 6′′-O-acetylgenistin, and galactose contents was negatively correlated to other sugars. The characteristics of sugar and isoflavone contents in traditional Korean soybean fermented foods were also visualized and reviewed through a heatmap with cluster analysis.
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KEYWORD
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soybean fermented food, sugar, isoflavone
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