대두에 함유되어 있는 Stachyose를 소화성당으로 변화시켜 식품으로서의 가치를 제고시킬 목적으로 대두 '평양'품종을 표준발아와 Hypochlorite를 처리한후 발아과정중 종자내에 함유되어있는 Monosaccharides 및 Oligosaccharides의 함량변화를 Thin-Layer Chromatography법으로 실험하였다. 1. Monosaccharides의 함량변화: 표준발아시 전기간중 Fructose가 제일함량이 많았고 Glucose, Galactose순으로 함량이 적었고 시간이 경과함에 따라 점점 감소되었다. Hypochlorite처리시 전기간중 Galactose는 전연 나타나지 않았다. 두 처리간에는 144시간을 제외하고 표준발아시켰을때가 Monosaccharide의 함량이 많았다. 2. Oligosaccharides의 함량변화: Sucrose는 표준발아시 함량은 적으나 전기간중 나타났으며96시간까지는 증가되었다가 약간씩 감소됐다.

During the germination of soybean (variety Peongyang: Glycine max L.) which was treated by hypochlorite and standard procedure. fructose content was highest and followed by glucose and galactose. Fructose. glucose and galactose decreased as germination period was longer. in the standard procedure. When hypochlorite was treated the fructose content was highest but galactose was almost negligible. and as the period of treatment was longer. fructose content decreased. The sucrose content increased until 96 hours and decreased thereafter. Over the whole period. the germinated soybean treated by hypochlorite showed higher sugar content than standard procedure. Raffinose decreased and disappeared after 96 hours in the standard procedure. and it didn't show up after 48 hours when treated by hypochlorite. Stachyose decreased in both case.

• 金怡勳(강원대학) | 김이훈