초록 ▼

Ⅳ. 연구개발결과
- 기능성 콩신품종인 “개척1호” 및 “진양콩”을 제주, 충북 괴산, 경남 산청, 고성, 하동, 진주, 전남 광주, 전북 김제, 익산, 순천, 무안에 재배 후 지역특화 재배화 평가 (된장, 두부, 간장 등 콩 가공식품 제조 가능성 높음.
- 성숙종자에 Lipoxygenase-2, 3 단백질이 없어 비린 맛이 없으며 종피색이 노란색이고 농업형질이 양호하며 백립중이 14g 정도로 소립인 노란콩 계통 육성 선발 후 품종보호출원 완료.
- 콩의 품질을 저하시키는 대표적인 성분인 lipoxygenase 및

Ⅳ. 연구개발결과
- 기능성 콩신품종인 “개척1호” 및 “진양콩”을 제주, 충북 괴산, 경남 산청, 고성, 하동, 진주, 전남 광주, 전북 김제, 익산, 순천, 무안에 재배 후 지역특화 재배화 평가 (된장, 두부, 간장 등 콩 가공식품 제조 가능성 높음.
- 성숙종자에 Lipoxygenase-2, 3 단백질이 없어 비린 맛이 없으며 종피색이 노란색이고 농업형질이 양호하며 백립중이 14g 정도로 소립인 노란콩 계통 육성 선발 후 품종보호출원 완료.
- 콩의 품질을 저하시키는 대표적인 성분인 lipoxygenase 및 7S α′-subunit 단백질이 유전적으로 없는 노란콩 계통을 선발완료함. 선발계통은 농업형질이 양호하며 노란종피, 노란제색을 가지고 있으며 백립중이 20g으로 중립이며 비린맛이 없는 계통임.
- 콩 및 콩 제품의 소화를 떨어뜨리는 난소화성당이 일반콩에 비하여 저함량인 2개의 우수한 계통이 선발 완료됨. 선발 계통은 농업적 형질이 양호하며 종피색 및 제색이 노란색이고 성숙기가 10월초로 다소 빠른편이며 백립중은 27g 및 22g으로 대립종과 중립종 계통임.
- 1차년도 343 자원(품종, 선발계통등), 2차년도 401개 자원, 3차년도 370개 자원 이용 난소화 성당 분석 후 저함량 자원 선발완료.
- 1차년도 340개 자원(품종, 선발계통등), 2차년도 401개 자원을 이용하여 trans-resveratrol 고함량 자원 선발완료.
- 기능성 콩(개척1호, 개척2호, 및 진양콩)과 일반콩(태광콩)으로 두부 제조 및 이화학적 특성 및 생리활성 비교에서 무기물 함량은 개척1호 및 진양콩 두부에서 다소 높은 함량이었음. 조직감은 개척2호 및 진양콩 두부에서 다소 높은 것으로 평가되었음. 이소플라본 함량은 개척1호와 진양콩 두부에서 함량이 높았음. 총 페놀 함량은 개척1호 두부에서 가장 높았으며, 플라보노이드 함량은 개척1호, 개척2호 두부가 태광콩 두부보다 유의적으로 높은 함량이었음. 저장기간에 따라 두부의 산도 증가는 기능성 콩 두부에서 태광 두부보다 적었음.
- 기능성 콩(개척1호, 개척2호, 및 진양콩)과 일반콩(태광콩)으로 된장과 간장 제조 및 이화학적 특성 및 생리활성 비교에서 메주의 이소플라본 함량은 태광 메주에 비해 기능성콩 메주에서 유의적으로 높았음. 무기물의 총 함량은 태광 된장에 비해 진양콩 된장이 낮은 함량이었음. 이소플라본 함량 및 항산화 활성은 태광 된장에 비해 기능성 콩 된장에서 높았음. 플라보노이드 함량은 숙성 90-150일에 진양콩에서 높았음.
- 두부 및 된장의 고지방-콜레스테롤 식이성 흰쥐에서 체내 지질개선에 미치는 영향 평가에서 콜레스테롤 흡착활성은 개척1호가 태광 제품에 비해 우수하였음. 3T3-L1세포에 대한 중성지방 축적 억제능은 태광콩에 비해 개척1호에서 유의적으로 높았음. 혈액 및 간 조직의 총 지질, 총 콜레스테롤 및 중성 지방 함량은 대조군에 비해 기능성 콩 두부 급이군에서 유의적으로 감소되었음. ALT와 AST 활성은 두부 급이군이 대조군에 비해 낮았으며, 태광 두부보다 개척1호 두부 및 진양콩 두부 급이군에서 유의적으로 낮았음. 간 조직의 항산화 활성으로 catalase, GSH-Px 활성은 개척1호 두부 급이군이 유의적으로 높았음.
- Lipoxygenase 단백질이 없어 비린맛이 없는 개척1호, 개척2호, 진양콩을 이용한 두부, 된장, 간장등의 품질특성, 생리활성 평가 및 소비자 선호도 조사 결과 이들 품종을 이용한 두부 및 된장의 제품 생산은 가능함을 보임.

Abstract ▼

Antinutritional factors in the raw mature soybean are exist. Lipoxygenase protein Kunitz trypsin inhibitor (KTI) protein, raffinose and stachyose are main antinutritional factors in soybean seed. Two new cultivars (Gaechuck#1, Gaechuck#2) with lipoxygenase and KTI protein-free and one new cultivar (

Antinutritional factors in the raw mature soybean are exist. Lipoxygenase protein Kunitz trypsin inhibitor (KTI) protein, raffinose and stachyose are main antinutritional factors in soybean seed. Two new cultivars (Gaechuck#1, Gaechuck#2) with lipoxygenase and KTI protein-free and one new cultivar (Jinyangkong) with lipoxygenase protein free and low content of raffinose and stachyose were cultivated for three years in 11 different rural areas. Agronomical traits like as maturity date, plant type, stem height, seed quality and yield were evaluated for location specialized cultivation and industrilization. In Hadong area, Jinyangkong cultivar was cultivated and was used for making Doenjang. A new soybean soybean cultivar, "Chosunkong" with yellow seed coat and small seed size and free of lipoxygenase 2, 3 protein was developed. "Chosunkong" matured in 4 - 5 October with plant height of 50cm and a 100-seed weight of about 14g. A new soybean line with yellow seed coat, yellow hilum and lipoxygenase protein free was improved and raffinose and stachyose content was 8.65 (g·kg-1). The 100-seed weight of this strain was 27.9 g. A total of 343 genotypes (1 year), 401 genotypes (2 years) and 370 genotypes (3 year) were screened for raffinose and stachyose content. Content of raffinose and stachyose was detected by HPLC. Several genotypes with low content of raffinose and stachyose were developed. A total of 340 genotypes (1 year) and 401 genotypes were screened for trans-resveratrol content. Several genotypes with high content of trans-resveratrol were developed. Quality characteristics and antioxidant activity of 3 kinds tofu made from lipoxygenase(LOX)-free genotypes such as Gaechuck#1(black, LOX2,3-free), Gaechuck#2 (yellow, LOX2,3-free) and Jinyangkong(yellow, LOX1,2,3-free) were compared to the Taekwang(LOX-present) tofu as control. The yield of tofu from tested samples was the highest in Gaechuck#2. Mineral contents of Jinyang tofu were significantly higher than control. Hardness and gumminess of tofu made from LOX-free genotypes were significantly higher than control. Gaechuck#2 tofu in terms of taste, flavor and overall acceptability showed a higher sensory evaluation to the other. Total isoflavone contents were higher in LOX-free genotypes than control. Total phenol content was similar for the Gaechuck#1, #2 and Taekwang tofu. Flavonoid content was higher in the Gaechuck#1 and #2 tofu to the control. Antioxidant activities were the highest in Gaechuck#1 tofu, followed by the Gaechuck#2. Their Meju for Doenjang and Kanjang were analysed, and compared to the Taekwangkong as control. Crude protein content of soybeans was significantly higher in the LOX free cultivars than Taekwangkong. Isoflavone contents of Meju were determined with 7 kinds. Total contents of isoflavones were higher in LOX free cultivars than Taekwangkong. Especially the content of 05C4 and LS Meju was higher than Jinyangkong. The physicochemical properties and biological activity of Doenjang made from non genetically modified (non-GM) soybeans such as Jinyangkong (LOX1,2,3-free), 05C4 (LOX2,3,-free and higher lecithin) and LS (LOX2,3-free) were compared to Taekwangkong (LOX1,2,3-present) as control. Moisture content was 58.67∼62.72% in the all period of fermentation and significantly higher in LS Doenjang. Change in the pH of 05C4 Doenjang was increased depending on the fermentation periods. Salinity did not show noticeable difference among samples or species. Total and reducing sugar contents were gradually decreased during fermentation periods and Doenjang made from 3 kinds of LOX free cultivars were higher contents than control. Contents of mineral were the highest in Taekwangkong Doenjang than Doenjang made from 3 kinds of LOX free cultivars. Amino type nitrogen level increased during fermentation periods, and the content was significantly higher in Doenjang made from 3 kinds of LOX free cultivars than the Taekwangkong Doenjang. Glutamic acid content of the free amino acid was higher in Doenjang made from 3 kinds of LOX free cultivars than Taekwangkong Doenjang. The total content of isoflavones of Doenjang in the LOX free cultivars were higher than Taekwangkong Doenjang. Total phenol contents of 05C4 and LS Doenjang were higher than Taekwangkong Doenjang in fermentation for 90 days. Flavonoid contents of Doenjang from 3 kinds of LOX free cultivars were similar or slightly lower than Taekwangkong Doenjang. Antioxidant activities such as DPPH, ABTS radical scavenging activity and reducing power by ferric-reducing antioxidant potential (FRAP) was higher the Doenjang made from 3 kinds of LOX free cultivars were similar or higher compared to the Taekwangkong Doenjang. In the Kanjang, change in the salinity was increased depending on the fermentation periods. Total and reducing sugar contents were gradually decreased, and decreased amount was higher fermentation for 30~90 days than fermentation for 90~150 days. Amino type nitrogen level increased during fermentation periods, and the content was significantly higher in Kanjang made from LOX free cultivars than the Taekwangkong.
Total composition amino acids of 05C4 and LS Kanjang were the highest after fermentation for 90 days. Otherwise, the 2 kinds of isoflavones were determined with daidzin and glycitin, and the samples did not show significant difference. Antioxidant activities by radical scavenging in Kanjang made from LOX free cultivars were a little higher than that of Taekwangkong. In in vitro, activity of the cholesterol adsorption was significantly higher in the Gaechuck#1 tofu and LS Doenjang than Taekwang. Inhibition activity of TG accumulation by 3T3-L1 in the soybean was significantly higher in Gaechuck#1 than Taekwangkong. In soybean for the Doenjang, 05C4 were significantly higher compared to the Taekwangkong. Effects of 10% tofu supplementation from non-GM soybeans with lipoxygenase (LOX)-free genotypes were investigated on serum and hepatic and fecal lipids, and hepatic antioxidant enzyme activities in rats fed a high fat-cholesterol diet for 5 weeks. Experimental groups were divided into five groups; normal, the group fed a high fat-cholesterol diet (HFC), Taekwang, Gaechuck#1 and Jinyang tofu supplemented groups (HFC-T1, HFC-T2, and HFC-T3) with HFC. Lipids profile such as total lipids, total cholesterol and triglyceride significantly decreased in the tofu supplemented groups compared to the HFC. The hepatic antioxidant enzyme activity was higher in the tofu supplemented groups. Activities of catalase, and GSH-px were higher significantly in the group fed Gaechuck#1. Effects for 5% supplementation of Doenjang made from lipoxygenase (LOX)-free cultivar (Taekwang, 05C4 and LS) on the serum and hepatic lipid profiles in rats fed high fat-cholesterol diet were investigated. Lipids profile such as total lipids, total cholesterol and triglyceride significantly decreased in the Doenjang supplemented groups compared to the HFC. Fecal total lipid level was higher in the groups fed Doenjang, no significant within the different Doenjang. Hepatic SOD, catalase, and GSH-px activities were increased significantly in the groups fed Doenjang made from LOX free soybean. Tofu, Doenjang and Kanjang made from LOX free cultivars as non-GM soybeans were a little higher to Taekwangkong in physicochemical characteristics and antioxidant activities. Therefore, ‘Gaechuck tofu’, ‘Gaechuck black tofu’ and ‘Gaechuck Doenjang’ as soybean products were designed for the products.