Germination Effect of Soybean on Its Contents of Isoflavones and Oligosaccharides
2005
Kim, W.J. (Sejong University, Seoul, Republic of Korea) | Lee, H.Y. (Sejong University, Seoul, Republic of Korea) | Won, M.H. (Hallym University, Chunchon, Republic of Korea) | Yoo, S.H. (Sejong University, Seoul, Republic of Korea), E-mail: shyoo@sejong.ac.kr
Three Korean soybean varieties - Shinpaldal-2, Seomoktae and Seoritae - were investigated for changes in their physical properties and the amount of functional components (i.e. isoflavones and oligosaccharides), during germination. Soybeans were germinated at 20℃ for 96 hr in complete darkness. The dry weights of cotyledone, hypocotyl, seed coat, and hilum of Seoritae were heavier than those of other varieties. The dry weights of the three bean varieties decreased steadily in spite of root growth.
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