한국콩연구회

콩 신품종 부가가치 향상을 위한 가공기술 개발

Development of processing technologies for the value-improvement of Korean soybean varieties

주관연구기관 : 국립식량과학원

연구책임자 : 김선림

발행년월 : 2013-02

주관부처 : 농촌진흥청

원문

http://www.ndsl.kr/ndsl/commons/util/ndslOriginalView.do?dbt=TRKO&cn=TRKO201300014237&rn=&url=&pageCode=PG18

초록

The objective of present study was to simultaneously isolate of isoflavone and soyasaponin compounds from the germ of soybean seeds. Soy germ flours were efatted with hexane for 48h at room temperature, and methanolic extracts were prepared using reflux apparatus at 90℃ for 6h, two times. After extraction, extracts were separated with preparative RP-C18 packing column (125Å, 55-105㎛, 40 × 150mm), and collected 52 fractions were identified with TLC plate (Kieselgel 60F-254) and HPLC, respectively. Among the identified isoflavone and soyasaponin fractions, isoflavone fractions were re-separated using a recycling HPLC with gel permeation column(Jaigel-W252, 20×500mm). Final fractions were air-dried, and the purified compounds of two isoflavones (ISF-1-1, ISF-1-2) and four soyasaponins (SAP-1, SAP-2, SAP-3, SAP-4) were obtained. Two isoflavone compounds (ISF-1-1, ISF-1-2) were acid-hydrolyzed for the identification of their aglycones, and confirmed by comparing with 12 types of isoflavone isomers. While the four kinds of soyasaponins were identified by using a micro Q-TOF mass spectrometer in the ESI positive mode with capillary voltage of 4.5kV, and dry temperature of 200℃. Base on the obtained results, it was conclude that ISF-1-1 is the mixture isomers of daidzin (43.4%), glycitin (47.0%), and genistin (9.6%), but ISF-1-2 is the single compound of genistin (99.8% <). On the other hand, soyasaponin SAP-1 is the mixture compounds of soyasaponin A-group (Aa, Ab, Ac, Ae, Af); SAP-2 is soyasaponin B-group (Ba, Bb, Bc) and E-group (Bd, Be); SAP-3 is soyasaponin B-group (Ba, Bb, Bc), E-group (Bd, Be), and DDMP-group (βg); SAP-4 is soyasaponin B-group (Ba, Bb, Bc), E-group (Bd, Be), and DDMP-group (βg, βa), respectively. Soybean seeds are traditionally classified into small, medium and large. Small seeds are mainly used for making soybean sprouts, and medium and large seeds are used for making soybean curd, soy source and soy paste. Glycinin(11S globulin) and β-conglycinin(7S globulin) are the major component of storage protein in soybean and account for about 70% of the total protein content. The ratio between 11S and 7S globulin affects the nutritional quality of soybean protein and is important for the production of soy foods. This study was carried out to obtain the basic information on the amino acid composition and hydrolysate of 11S and 7S in soybean protein. In the 32 soybean varieties, protein content ranged from 30.30 to 37.67%, oil content ranged from 16.65 to 20.88% and ash content ranged from 5.06 to 6.12%. Average protein contents were the highest in the large seeds group followed by medium and small. Defatted soybean protein was separated into 11S and 7S globulin depending on the acidity and then amino acid composition were analyzed. The sodium dodecyl sulphate polyacrylamide gel electrophoresis pattern of protein showed subunits of 11S and 7S globulin. The 11S globulin in large and medium seeds group had higher sulfur containing amino acid levels than small. The 11S globulin in green cotyledon group had higher cysteine and methionine levels than yellow, but 7S globulin had lower proline level in yellow cotyledon group. The degree of hydrolysis of protamex were considerably higher than bromelain. The obtained results will be provided as the basic information for the further studies.

연구개발의 내용 및 범위

제1세부과제 : 콩의 생리활성 물질 집적부위 이용 기술 개발

1. 콩 생리활성 물질 집적부위 효율적 분리법 개발

2. 품종별 isoflavone, soyasapoinin 함량 변이 검정 및 다량 분리법 개발

제2세부과제 : 콩 단백질의 부가가치 향상기술 개발

1. 국내 육성 콩 품종의 주요 저장 단백질 11S와 7S 분리

2. 주요 저장 단백질 11S와 7S의 아미노산 조성 분석

3. 저장 단백질의 가수분해물 제조