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Nutritional quality of soybean seeds originated from USA, China, Japan and Korea
Yu Mi Choi,On Sook Hur,Myoung Jae Shin,Hyemyeong Yoon,Yoonjung Lee,Joungyun Yi,Xiaohan Wang,Kebede Taye Desta 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
This study aimed to investigate the nutritional qualities of colored soybeans originated from USA, China, Japan, and Korea in terms of protein content, oil content, and five fatty acids [palmitic, stearic, oleic, linoleic (ω-6), and linolenic (ω-3) acids]. The effect of seed coat color was also analyzed. As a result, protein content decreased as Japanese > Chinese > Korean > USA soybeans, while oil content increased as Japanese < Korean < USA < Chinese soybeans, though the variations were insignificant. For fatty acids, Japanese soybeans had the highest oleic acid and the lowest linoleic and linolenic acid contents, making them ideal for high-quality soy-oil. Among colored groups, black soybeans had the highest protein and the lowest oil contents, each differing significantly from yellow soybeans (P<0.05). Light-yellow soybeans had the highest oleic acids and the lowest linoleic and linolenic acids, but with no significant difference from the rest groups (P>0.05). Overall, seed coat color may provide good information about the relative protein and oil contents, whereas origin could be a good parameter to distinguish soybeans in terms of fatty acids.