Pohang Center for Evaluation of Biomaterials, Pohang 790-834, Republic of Korea.
Food Chem Toxicol. 2010 Jan;48(1):356-62. doi: 10.1016/j.fct.2009.10.023. Epub 2009 Oct 22.
This study was conducted to evaluate the effect of dark and light conditions on the quality characteristics of whole soybean meju, a Koran soybean fermentation starter, made by germinated soybeans. The sprouting rates of soybeans under dark and light conditions after 24h were 25.6+/-1.2% and 20.5+/-1.5%, respectively and reaching to a level of 99.4+/-0.4% and 98.9+/-0.5%, respectively at 60h. The pH, moisture contents and amino-type nitrogen contents had no significant differences under dark and light conditions, however, the contents were significantly different as compared to control. Also there was a significant difference in the color change values of whole soybean meju under dark and light conditions. The compositions of total organic acids in MNG, MGD and MGL were noted to be 942.2+/-111.0, 1075+/-120.2 and 1019+/-108.1mg%, respectively. However, no significant differences were observed in free amino acid contents of MNG, MGD and MGL. It was observed that isoflavone contents were significantly differed in MGD and MGL as compared to MNG.
本研究旨在评估黑暗和光照条件对由发芽大豆制成的全豆麹（一种韩国大豆发酵剂）质量特性的影响。在黑暗和光照条件下，24 小时后大豆的发芽率分别为 25.6+/-1.2%和 20.5+/-1.5%，在 60 小时后分别达到 99.4+/-0.4%和 98.9+/-0.5%。黑暗和光照条件下的 pH 值、水分含量和氨基酸态氮含量没有显著差异，但与对照相比，这些含量有显著差异。黑暗和光照条件下全豆麹的颜色变化值也存在显著差异。MNG、MGD 和 MGL 中的总有机酸含量分别为 942.2+/-111.0、1075+/-120.2 和 1019+/-108.1mg%，但 MNG、MGD 和 MGL 中的游离氨基酸含量没有显著差异。与 MNG 相比，MGD 和 MGL 中的异黄酮含量有显著差异。
