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Food Science and Biotechnology

, Volume 21, Issue 2, pp 475–483 | Cite as

Biological activities of cheonggukjang prepared with several soybean cultivars

  • Min-Hwa Kim
  • Su-Yeon Kim
  • Jong-Min Ko
  • Do-Youn Jeong
  • Yong-Suk Kim
Research Article

Abstract

To select proper soybean cultivars for producing functional cheonggukjang, a comparison was made of the physiological activities of different cheonggukjang prepared with 30 different soybean cultivars. The isoflavone content was highest in the cheonggukjang made from ‘Daepung’ soybeans at 208.75 mg%. In general, the contents of glycone types (and derivatives) of isoflavone, specifically daidzin, glycitin, genistin, and malonylgenistin, were higher than that of aglycone types. The polyphenol contents ranged from 30.62 to 80.32 mg%. The DPPH radical scavenging activity and superoxide dismutase (SOD)-like activity of the cheonggukjang made from yellow soybeans had a higher activity than those of black soybeans. Although there are no consistent tendencies in the functional activity of cheonggukjang according to soybean color and size, the antioxidative activity is highest in the cheonggukjang made of yellow soybeans. Additionally, the fibrinolytic and inhibitory activities against angiotensin I-converting enzyme are highest in the cheonggukjang made of black soybeans. From these results, it can be concluded that the DPPH free radical scavenging activity and SOD-like activity in cheonggukjang depends on the phenolic compound content in soybean.

Keywords

cheonggukjang soybean cultivar phenolic compound DPPH biological activit 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2012

Authors and Affiliations

  • Min-Hwa Kim
    • 1
  • Su-Yeon Kim
    • 1
  • Jong-Min Ko
    • 2
  • Do-Youn Jeong
    • 3
  • Yong-Suk Kim
    • 1
  1. 1.Department of Food Science and TechnologyChonbuk National UniversityJeonju, JeonbukKorea
  2. 2.Department of Functional CropNICS, RDAMiryang, GyeongnamKorea
  3. 3.Sunchang Research Center for Fermentation MicrobesSunchang, JeonbukKorea

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