Next Article in Journal
Different Reactive Oxygen Species Lead to Distinct Changes of Cellular Metal Ions in the Eukaryotic Model Organism Saccharomyces cerevisiae
Previous Article in Journal
Protective Effects of Polysaccharides from Soybean Meal Against X-ray Radiation Induced Damage in Mouse Spleen Lymphocytes
Article Menu

Export Article

Open AccessArticle
Int. J. Mol. Sci. 2011, 12(11), 8105-8118; doi:10.3390/ijms12118105

Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions

1
Department of Food Science and Technology, Chungju National University, Chungbuk 368-701, Korea
2
Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 702-701, Korea
3
Gyeongbuk Regional Innovation Agency, Gyeongsan 712, Korea
4
Korea Food Research Institute, Seongnam 463, Korea
*
Author to whom correspondence should be addressed.
Received: 10 August 2011 / Revised: 26 October 2011 / Accepted: 31 October 2011 / Published: 17 November 2011
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
View Full-Text   |   Download PDF [2254 KB, uploaded 19 June 2014]   |  

Abstract

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.
Keywords: germination; light condition; color; Korean soy sauce; isoflavone germination; light condition; color; Korean soy sauce; isoflavone
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Choi, U.-K.; Jeong, Y.-S.; Kwon, O.-J.; Park, J.-D.; Kim, Y.-C. Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions. Int. J. Mol. Sci. 2011, 12, 8105-8118.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top