콩나물의 지방산 및 식이섬유 함량 분석

• 영문명: Analyses of Fatty Acids and Dietary Fiber in Soy Sprouts
• 발행기관: 한국작물학회
• 저자명: 김용호(Yong-Ho Kim) 김세영 이경애(LEE KYONG AE) 윤홍태(Hong-Tae Yun) 김정태(Kim Jeongtae) 김욱한(Wook-Han Kim)
• 간행물 정보: 『한국작물학회지』제56권 제1호, 29~34쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.03.30

영문 초록

Soy sprout is a traditional food in Korea. It has been a source of protein, lipid and vitamin etc. as cooked and fresh vegetable supplying throughout the year. Soy sprouts of five soybean cultivars were analyzed fatty acid composition and dietary fiber contents. The compositional analysis confirmed that soy sprout contained five major fatty acids(16:0 palmitic, 18:0 stearic, 18:1 oleic, 18:2 linoleic and 18:3 linolenic). Fatty acid levels in soy sprout were not significant statistically between fresh and boiled soy sprout,the result support a conclusion that boiling treatment could not affect the fatty acid composition in soy sprouts. Fatty acid levels in whole and cotyledon part of soy sprout were not changed during sprout production, whereas the content in hypocotyl increased by approximately 13.2% of total unsaturated fatty acid compared to whole soy sprout. In case of dietary fiber, boiled soy sprouts showed higher contents than in fresh soy sprouts. These changes were associated with an increase in the mean level of insoluble dietary fiber expecially. Fatty acid levels and dietary fiber contents varied with soybean cultivars suggesting chemical composition of soybean seed was important to soy sprout characters.

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키워드

soybean fresh and boiled soy sprout fatty acid dietary fiber