지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 254 - 263 (10page)
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초록· 키워드
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Nutritional components, including isoflavone, protein, oil, fatty acid, and free sugar, in soybean varieties with different geographical origins were evaluated. Three representative isoflavone aglycones (daidzein, glycitein, and genistein) from the hydrolyzed extract were elucidated using high-performance liquid chromatography with diode array detection and electrospray ionization/mass spectrometry. Among components, isoflavone exhibited differences between varieties and countries, whereas protein, oil, fatty acid, and free sugar showed no meaningful differences. Genistein ($596.2{\mu}g/g$) exhibited the highest content of isoflavone, followed by daidzein ($499.8{\mu}g/g$), and glycitein ($87.2{\mu}g/g$). Nepal varieties showed the highest average isoflavone content ($1,391.2{\mu}g/g$), with the lowest ($878.2{\mu}g/g$) from those of China. Linoleic acid (>50%) in fatty acid and sucrose (>70%) in free sugar exhibited the highest contents in all varieties. Although isoflavone showed predominant differences, this component was not significantly correlated with countries owing to the differences in contents of various varieties from each country. However, isoflavone in terms of nutritional value may be a key factor when considering the useful ingredients of soybeans from different geographical origins.
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