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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.14 No.4
- 발행연도
- 2009.12
- 수록면
- 316 - 322 (7page)
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초록· 키워드
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This study was performed to quantitatively analyze free amino acids in the bean sprouts of three different merchants by the parts and the cooking methods in order to evaluate the nutritional and sensory values of bean sprouts. Three merchant bean sprouts were analyzed from total, cotyledon and hypocotyls. Aspartic acid was the most common acid isolated from bean sprouts from all three merchants and was found more in the hypocotyls than the cotyledon. On the other hand, arginine, the second most common amino acid, was found more in the cotyledon than the hypocotyls while valine, the third or fourth most common amino acid in total bean sprout, occurred in a greater amount in hypocotyls than in cotyledons. After cooking, was the most concentrated amino acid in the liquid portion of both boiled bean sprouts and bean sprout soup was glutamic acid. Total bean sprouts from merchant C showed significantly higher contents of the most abundant amino acids, such as aspartic acid, arginine, alanine, serine, glutamic acid, isoleucine, leucine and tyrosine (p＜0.05). After cooking, bean sprouts from merchant B showed less of a decrease in amino acid content in the solid parts than the products from merchants A and C. In conclusion, aspartic acid was the major amino acid in bean sprouts, regardless of the source, but after cooking, glutamic acid became the most abundant amino acid in the liquid part. Additionally, the pattern of release of the amino acids from the solid beans to the liquid portion during cooking was different with each merchant.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
ACKNOWLEDGEMENT
REFERENCES
참고문헌 (31)
참고문헌 신청
1. [학술지(정기간행물)] - Lee YS / 2005 / Characterization of postharvest related to quality on soybean sprout / Soonchunhyang J Natural Sci : 55 ~ 62
2. [학술지(정기간행물)] - Park IK / 2003 / Sugar and free amino acid content of chitosan-treated soybean sprout / J Chitin Chitosan : 105 ~ 116
3. [학술지(정기간행물)] - Choi HD / 2000 / Comparison of physicochemical and sensory characteristics of soybean sprouts from different cultivars / J Korean Soc Agric Chem Biotechnol 43 : 207 ~ 212
4. [학술지(정기간행물)] - Yang CB / 1982 / Changes of nitrogen compounds and nutritional evaluation of soybean sprout. Part Ⅴ. Relationship among trypsin inhibitor activity, digestibility and nutritional value / J Korean Agric Chem Soc : 8 ~ 13
5. [학술지(정기간행물)] - Kim SD / 1982 / Studies on the changes in chlorophyll, free amino acid and vitamin C content of soybean sprouts during circulation periods / Korean J Nutr Food : 57 ~ 62
2. [학술지(정기간행물)] - Park IK / 2003 / Sugar and free amino acid content of chitosan-treated soybean sprout / J Chitin Chitosan : 105 ~ 116
3. [학술지(정기간행물)] - Choi HD / 2000 / Comparison of physicochemical and sensory characteristics of soybean sprouts from different cultivars / J Korean Soc Agric Chem Biotechnol 43 : 207 ~ 212
4. [학술지(정기간행물)] - Yang CB / 1982 / Changes of nitrogen compounds and nutritional evaluation of soybean sprout. Part Ⅴ. Relationship among trypsin inhibitor activity, digestibility and nutritional value / J Korean Agric Chem Soc : 8 ~ 13
5. [학술지(정기간행물)] - Kim SD / 1982 / Studies on the changes in chlorophyll, free amino acid and vitamin C content of soybean sprouts during circulation periods / Korean J Nutr Food : 57 ~ 62
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