Isoflavones found in soybeans are present as glycosides and aglycones, which differ according to their chemical structure. The absorption rate and bioavailability of aglycones are greater than those of glycosides. It is known that aglycone isoflavones in soybean was converted from glycoside isoflavones by activating of endogenous β-glucosidase under drying (40~60℃) conditions after soaking. In this study, we compared and analyzed the proximate composition and isoflavone contents of soybean powders prepared under dried after soaking were analyzed. In the comparison of the proximate compositions, the moisture contents of white soybean powder dried after soaking (WSPDS) and black soybean powder dried after soaking (BSPDS) were decreased as compared with those of the control white soybean powder (CWSP) and control black soybean powder (CBSP). Whereas the contents of other proximate compositions were increased. The aglycone isoflavone contents were higher in WSPDS than in CWSP. Whereas the aglycone isoflavone contents of BSPDS had a similar content those of CBSP because of the component characteristics of black soybean. In conclusion, we believe that it is appropriate to identify and utilize the component characteristics of soybean varieties in order to induce an increase in the functional component content of soybeans under drying conditions after soaking.

Abstract
서 론
재료 및 방법
    1. 재료 및 시약
    2. 불림건조 백태와 서리태의 제조
    3. 불림건조백태와서리태의일반성분및총식이섬유함량
    4. 불림건조 백태와 서리태의 이소플라본 함량
    5. 통계처리
결과 및 고찰
    1. 백태와 서리태 그리고 불림건조한 백태와 서리태의 일반성분 비교
    2. 백태와 서리태 그리고 불림건조한 백태와 서리태의 이소플라본 함량
요약 및 결론
감사의 글
References

• 차승현(충북대학교 식품생명공학과 박사과정생) | Seung-Hyeon Cha (Doctor’s Student, Dept. of Food Science and Biotechnology, Chungbuk National University)
• 송하영(충북대학교 식품생명공학과 학부생) | Ha-Young Song (Undergraduate Student, Dept. of Food Science and Biotechnology, Chungbuk National University)
• 편금나(충북대학교 식품생명공학과 학부생) | Geum-Na Pyeon (Undergraduate Student, Dept. of Food Science and Biotechnology, Chungbuk National University)
• 홍은아(충북대학교 식품생명공학과 학부생) | Eun-Ah Hong (Undergraduate Student, Dept. of Food Science and Biotechnology, Chungbuk National University)
• 박세림(충북대학교 식품생명공학과 석사과정생) | Se-Lim Bak (Mater’s Student, Dept. of Food Science and Biotechnology, Chungbuk National University)
• 박상범(충북대학교 식품생명공학과 석사과정생) | Sang-Beom Park (Mater’s Student, Dept. of Food Science and Biotechnology, Chungbuk National University)
• Jiang Shangle(충북대학교 식품생명공학과 석사과정생)
• 장금일(충북대학교 식품생명공학과 교수) | Keum-Il Jang (Professor, Dept. of Food Science and Biotechnology, Chungbuk National University) Corresponding author