Changes in Level of Several Functional Components and ACE-InhibitoryActivity in Developing Soybean Seeds

• 발행기관: 한국작물학회
• 저자명: 심상인(Shim SangIn) 전우진(Jun Woo Jin) 이지현(Jihyun Lee)
• 간행물 정보: 『한국작물학회지』제51권 제4호, 329~334쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2006.09.30

영문 초록

Soybean quality is determined based on protein content, lipid content and fatty acid composition, and several functional components including isoflavones, anthocyanins and functional activity. Because the level of each component changes during seed development, it is necessary to know the concentration of quality-related components in developing seeds. Little is known of the pattern of changes in quality-related components. Seeds from field-grown soybean was harvest from the R6 stage to the R8 stage in 2004. Seed characteristics and the level of nutritional components were examined. Seed moisture content was dropped rapidly after the R7 stage in the tested varieties. Seed growth rate was the highest from the beginning of the R6 stage to the mid-R6 stage. Chlorophyll content was decreased rapidly in pods and seeds. However, seed growth period from the R6 to R8 was 35 days. The crude protein content was increased dramatically between 63 DAF and 70 DAF and then increased slightly. The pattern of isoflavone accumulation was nearly similar to that of seed weight increase. From the late R6 stage to the R7, the accumulation rate was higher as compared to other stages. The angiotensin inhibitory activity was increased according to seed development from 63 (R6) to 84 DAF (R8). The difference of inhibitory activity in heated soybean powder, however, was not great among stages. The inhibitory activity was affected by heating treatment. The most effective heating time was 10 min. Excessive heating longer than 30 min resulted in a lowered inhibitory activity of soybean on ACE.

목차

MATERIALS AND METHODS

RESULTS AND DISCUSSION

ACKNOWLEDGEMENT

REFERENCES

키워드

seed development anthocyanins isoflavones ACE-inhibitory activity soybean