Choi Ung-Kyu, Jeong Yeon-Shin, Kwon O-Jun, Park Jong-Dae, Kim Young-Chan
Department of Food Science and Technology, Chungju National University, Chungbuk 368-701, Korea; E-Mail:
Int J Mol Sci. 2011;12(11):8105-18. doi: 10.3390/ijms12118105. Epub 2011 Nov 17.
This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinated under light conditions (GSL), whereas the lengths of sprouts and relative weights of GSL did not differ from those of GSD. The L, a, b, and ΔT values of GSL were significantly lower than GSD. The color of GSD remained yellow, while GSL changed to a green color due to photosynthesis by chlorophyll. The total amino acid contents in soy sauce fermented with soybeans germinated under dark conditions (SSGD) and soy sauce fermented with soybeans germinated under light conditions (SSGL) were lower than in soy sauce fermented with non-germinated soybeans (SNGS). The levels of isoflavone content in SSGD and SSGL were significantly increased compared to the SNGS. In conclusion, the germination of soybeans under dark and light conditions is not only an increasing organoleptic preference, but also has implications for the health benefits of Korean soy sauce.
本研究旨在评估在黑暗和光照条件下萌发大豆对用萌发大豆制作的韩国酱油品质特性的影响。在黑暗条件下萌发的大豆（GSD）的发芽率高于在光照条件下萌发的大豆（GSL），而GSL的豆芽长度和相对重量与GSD没有差异。GSL的L、a、b和ΔT值显著低于GSD。GSD的颜色保持黄色，而GSL由于叶绿素的光合作用而变成绿色。用黑暗条件下萌发的大豆发酵的酱油（SSGD）和用光照条件下萌发的大豆发酵的酱油（SSGL）中的总氨基酸含量低于用未萌发大豆发酵的酱油（SNGS）。与SNGS相比，SSGD和SSGL中的异黄酮含量水平显著增加。总之，大豆在黑暗和光照条件下的萌发不仅增加了感官偏好，而且对韩国酱油的健康益处也有影响。
