Evaluation of the fermentation properties of different soybean (Glycine max L.) cultivars

被引：1

作者：

Shin, Dong Sun ^{[1
]}

Choi, In Duck ^{[1
]}

Lee, Seuk Ki ^{[1
]}

Park, Ji Young ^{[1
]}

Kim, Nam Geol ^{[1
]}

Park, Chang Hwan ^{[1
]}

Han, Sang Ik ^{[1
]}

Choi, Hye Sun ^{[1
]}

机构：

[1] Korea Rural Dev Adm, Dept Cent Area Crop Sci, Natl Inst Crop Sci, Suwon 16613, South Korea

来源：

LEGUME RESEARCH | 2020年 / 43卷 / 01期

关键词：

Cultivars; Fermentation property; Glycine max L; Soybean; ACID;

D O I：

10.18805/LR-481

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The enzymatic activity (EA) and amino-type nitrogen (ATN), viscous substance (VS), organic acid (OA), free amino acid (FAA) and volatile compound (VC) content in fermented soybeans of six cultivars (Glycine max L. 'Taekwangkong' [TKK], 'Daechankong' [DCK], 'Misokong' [MSK], 'Seonpungkong' [ SPK], 'Uramkong' [URK] and 'Chamolkong' [COK]) were compared. Fermentation increased the quality indices such as EA, ATN and VS in soybean and their highest content were observed in DCK. The content of major OAs decreased in the following order: lactic acid > acetic acid > fumaric acid. The essential amino acid (EAA) content was increased by fermentation and FAA production had a positive effect on the abundance of the fermentation metabolites.-amino-n-butyric acid and ornithine. The content of the VS pyrazine differed with cultivar. Overall, soybean cultivars showed differences in the composition and fermentation properties, with raw DCK soybeans being particularly suitable for fermentation.

引用

页码：75 / 80

页数：6

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