논문 상세보기
Changes in Quality Related Characteristics in Soybean Sprouts Stored at Different Temperatures KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/319855
Soybean sprouts produced at physiological optimal temperature around 20℃ are placed or displayed for several days in market shelf of relatively cool temperature (ca. 13℃). During this period a number of changes occur including changes in color, smell, taste, nutritional quality, and etc. In order to know the changes, soybean sprouts packed in plastic film bag were stored at different temperature of 3℃and 13℃. Morphological characters, physicochemical changes and enzymes activity related to soybean quality (color) were examined. Although the number of fine roots and hypocotyl length were greater in sybean sprouts stored at 13℃, there was no significant difference in diameter, fresh weight and dry weight of hypocotyl between storage temperatures. Browning of hypocotyl known as typical deterioration in sprout quality was highly dependent on the activity of polyphenol oxidase (PPO) in hypocotyl. Considering the low level of soluble protein in hypocotyl, the relatively higher activity of PPO suggested a critical role of PPO in stored soybean sprout. PPO activity of sprouts stored at 13℃ was 2 times higher than that of sprouts stored at 3℃ after 4 days. The PPO activity was observed no longer than 6 day in sprouts stored at 13℃. Crude protein content was increased to 30.9～35.4% on a dry weight basis as storage period was extended. The changes in crude protein was more higher in sprouts stored at higher temperature (13℃). Total free amino acid content was increased in both temperatures. However, the changing rate was greater in sprouts stored at 13℃.
