종자 크기가 다른 콩 종류의 콩나물 생장과 물성
Growth and Textural Properties of the Sprouts of Soybean Groups with Different Seed Size
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
This experiment was conducted to give basic information to sprout-soybean breeding and automated sprout production by investigating the effect of seed size on the sprout growth and texture. Twenty cultivars and lines including large and medium soybean, small interspecific cultivars and extra-small wild soybean lines were used. Seeds were cultured for 4 days using small sprout-culturing kits. Hypocotyl length of large Hwanggeumkong, small Pungsannamulkong and Soyoung were longer and wild soybean lines were shorter than other cultivars. Fresh sprout weight and growth rate per unit dry seed weight of wild soybean lines ware increased dramatically and more than other cultivars between 48 to 72 hours after culture. Not only the increasing rate but sprout yield ratio to used dry seed weight showed the negative relationship pattern with seed size. The hardness of hypocotyl in Jangyeubkong, mastication in Taekwang, and cutting force in Eunhakong were the highest as 3,505 g, 1,650 g, and 133 g respectively, and texture values of these traits in wild soybean YWS516 were the lowest. Cutting force of soybean hypocotyl showed the positive relationship pattern with seed size. Breaking force of hypocotyl in large Jangyeobkong was the highest as 83.5g and wild soybean lines were the lowest showing the same pattern as other textural characters.
Abstract
This experiment was conducted to give basic information to sprout-soybean breeding and automated sprout production by investigating the effect of seed size on the sprout growth and texture. Twenty cultivars and lines including large and medium soybean, small interspecific cultivars and extra-small wild soybean lines were used. Seeds were cultured for 4 days using small sprout-culturing kits. Hypocotyl length of large Hwanggeumkong, small Pungsannamulkong and Soyoung were longer and wild soybean lines were shorter than other cultivars. Fresh sprout weight and growth rate per unit dry seed weight of wild soybean lines ware increased dramatically and more than other cultivars between 48 to 72 hours after culture. Not only the increasing rate but sprout yield ratio to used dry seed weight showed the negative relationship pattern with seed size. The hardness of hypocotyl in Jangyeubkong, mastication in Taekwang, and cutting force in Eunhakong were the highest as 3,505 g, 1,650 g, and 133 g respectively, and texture values of these traits in wild soybean YWS516 were the lowest. Cutting force of soybean hypocotyl showed the positive relationship pattern with seed size. Breaking force of hypocotyl in large Jangyeobkong was the highest as 83.5g and wild soybean lines were the lowest showing the same pattern as other textural characters.
참고문헌 (17)
- Choi HD, "Comparison of Physicochemical and Sensory Characteristics of Soybean Sprouts from Different Cultivars", J. Korean Soc. Agric. Chem. Biotechnol, 43, pp.207~212 (2000)
- Choi YS, "Seed and agronomic characteristics of progenies derived from outcrossed G. max and G. Soja", Korean J. Crop Sci, 45, pp.112~113 (2000)
- Collins, J. L, "Changes in trypsin inhibitory activity in some soybean varieties during maturation and germination", J. Food Sci, 41, pp.168~172 (1976)
- Hwang YH, "Variation of sprout characteristics in Korean indigenous soybean lines", Korean J. Crop Sci, 46, pp.176~177 (2001)
- 전승호, "원료콩의 저장 기간과 방법이 콩나물의 생장에 미치는 영향", 한국작물학회지, 53(1), pp.21~27 (2008), 한국작물학회
- Jeong UG, "Physicochemical and sensory characteristics of soybean sprouts in relation to soybean cultivars and culture period", 박사, pp.1998
- Kim CJ, "Varietal Differences among Soybean Sprouts during Germination and Matruation", Korean Soybean Digest, 13, pp.55~61 (1996)
- Kim DH, "Comparison Study of Germination and Cooking Rate of Several Soybean Varieties", Korean J. Food Sci. Technol, 22, pp.94~98 (1991)
- 김은정, "게르마늄 처리가 콩나물의 생장에 미치는 영향", 한국식품영양과학회지, 31(4), pp.615~620 (2002), 한국식품영양과학회
- Kim MR, "Quality Characteristics of Fresh and Cooked Soybean Sprouts by Cultivars", Korean J. Soc. Food. Sci, 14, pp.266~272 (1998)
- Kim SD, "Composition of Soybean Sprout and its Nutritional Value", Korean Soybean Digest, 10, pp.1~9 (1993)
- Kim YH, "Characteristics of Soy Sprouts Cultivated with Soybeans for Sprout", 농업과학논문집, 26, pp.107~112 (1994)
- Park MH, "Studies on Pollution Free Soybean Sprout Production and Circulation Market Improvement", Korean Soybean Digest, 12, pp.51~67 (1995)
- 손희경, "시판 콩나물의 물리화학적 특성 및 관능적 특성", 한국식품조리과학회지, 24(6), pp.891~898 (2008), 한국식품조리과학회
- Song J, "Physicpchemical Properties of Soybean Sprouts according to Culture Period", Korean Soybean Digest, 17, pp.84~89 (2000)
- 이정동, "콩의 재배종과 야생종의 콩나물관련특성", 한국작물학회지, 47(2), pp.189~195 (2002), 한국작물학회
- Lee MS, "Sprout characteristics of soybean varietal groups classified by seed size", 석사, pp.2003