콩 품종의 이화학적 특성 비교 = Comparison Study of Physicochemical Properties of Several Soybean Varieties

다국어 초록 (Multilingual Abstract)

Seven varieties of soybeans (Paldal, Danyeob, Jangbaek, Baegun, Jangyeob and 2 cultivars of Local 1 and Local 2) were investigated to compare the physical and chemical properties such as appearance, germination rate, waker uptake, hydration, coking rate and water extraction yields of solids, proteins and color pigments. It was found from the results that the growth rate of soybean sprouts was slower for those soybeans having large size: A 100% of germination ratio was obtained for Danyeob and Paldal while Local 1 and Local 2 germinated less than 50%. The hydration properties showed that the increase ratio of the equilibrated weights decreased as the soaking temperature raised to higher than 40℃ and the initial water uptake rate steadly increased upto 80℃. A linear relationship was obtained for water uptake and square root of the soaking time. And also the lagarithmic time to reach a certain moisture content had two different linear relationship with soaking temperature in the range of 4℃-98℃. The hardness of cooked soybeans measured by the maximum cutting force of cotyledon showed that the large beans such as Local 2 was softer and small beans such as Danyeobkong was harder than other varieties. The average yields of solids and proteins for 7 varieties were 76.33% and 87.76%, respectively, by 5 times of water extraction and those values were not significantly improved after 3 times of extraction. Extraction of color pigments of seed coats in 4 -100℃ water was found that the extraction rate was very much dependent on extraction time and temperature. A linear relationship of A=aT+b was obtained far equilibrated absorbance(A) arid extraction temperature(T).