This study examined the structural, physicochemical, and functional characteristics of five black soybean (Glycine max (L.) Merr.) cultivars—Cheongja5, Danheuk, Socheongja, Seum, and Soriheuk—bred and cultivated in Korea. We conducted comprehensive analyses on morphology, microstructure, thermal and hydration properties, pasting behavior, and antioxidant activity to identify cultivar-specific differences in processing suitability and functional properties. The results indicated significant varietal variations in seed coat ratio, cotyledon density, and color, which affected thermal stability, hydration, and viscosity development during heating. Cultivars with compact cotyledon matrices, such as Cheongja5 and Danheuk, displayed high enthalpy (ΔH), low solubility, and limited viscosity development, suggesting high structural stability and low thermal reactivity-traits favorable for thermally stable or beverage-type applications. In contrast, cultivars with looser structures and greater surface exposure, like Seum and Socheongja, exhibited higher swelling power, dispersion stability, and RVA viscosities, indicating their suitability for viscous or semi-solid systems. Notably, Soriheuk showed the highest antioxidant activity and levels of phenolic and flavonoid compounds, correlating with its high seed coat ratio and dark pigmentation, positioning it as a promising functional ingredient. These findings underscore that the physicochemical and structural diversity among black soybean cultivars significantly influences their processing performance and functional potential, providing a scientific foundation for selecting and developing functional cultivars.

Abstract
서 론
재료 및 방법
    1. 재료
    2. 일반성분 분석(proximate composition)
    3. 색도 측정(color measurement)
    4. 종실 및 구조 특성
    5. 열적 특성
    6. 수화 및 분산 특성
    7. 점도 특성
    8. 항산화 활성 및 성분 분석
    9. 통계분석
결과 및 고찰
    1. 일반성분(Proximate Composition)
    2. 열적 특성
    3. 수화및분산특성(hydration and dispersion properties)
    4. 호화 및 점도 특성
    5. 항산화 활성 및 생리활성 성분
요 약
감사의 글
References

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• 박현진(농촌진흥청 국립식량과학원 식품자원개발부 농업연구사) | Hyun-Jin Park (Researcher, Dept. of Food Sciences, National Institute of Crop and Food Science, Rural Development Administration, Suwon 16613, Korea)
• 최유찬(농촌진흥청 국립식량과학원 식품자원개발부 농업연구사) | Yu-Chan Choi (Researcher, Dept. of Food Sciences, National Institute of Crop and Food Science, Rural Development Administration, Suwon 16613, Korea)
• 함현미(농촌진흥청 국립식량과학원 식품자원개발부 농업연구사) | Hyeonmi Ham (Researcher, Dept. of Food Sciences, National Institute of Crop and Food Science, Rural Development Administration, Suwon 16613, Korea)
• 심은영(농촌진흥청 국립식량과학원 식품자원개발부 농업연구사) | Eun-yeong Sim (Researcher, Dept. of Food Sciences, National Institute of Crop and Food Science, Rural Development Administration, Suwon 16613, Korea)
• 박지영(농촌진흥청 국립식량과학원 식품자원개발부 농업연구사) | Jiyoung Park (Researcher, Dept. of Food Sciences, National Institute of Crop and Food Science, Rural Development Administration, Suwon 16613, Korea)
• 오현아(농촌진흥청 국립식량과학원 식품자원개발부 석사전문연구원) | Hyeona Oh (Master’s Researcher, Dept. of Food Sciences, National Institute of Crop and Food Science, Rural Development Administration, Suwon 16613, Korea)
• 강문석(농촌진흥청 국립식량과학원 식품자원개발부 농업연구관) | Moon Seok Kang (Senior Researcher, Dept. of Food Sciences, National Institute of Crop and Food Science, Rural Development Administration, Suwon 16613, Korea)
• 전원태(농촌진흥청 국립식량과학원 식품자원개발부 농업연구관) | Wontai Jeon (Senior Researcher, Dept. of Food Sciences, National Institute of Crop and Food Science, Rural Development Administration, Suwon 16613, Korea)
• 천아름(농촌진흥청 국립식량과학원 식품자원개발부 농업연구관) | Areum Chun (Senior Researcher, Dept. of Food Sciences, National Institute of Crop and Food Science, Rural Development Administration, Suwon 16613, Korea) Corresponding author