국내산 대두 품종에 따른 대두 및 Rhizopus sp. 이용 템페의 품질 특성 및 대두 품종별 아미노산 조성

Abstract

The purpose of this study was to evaluate the effects of various Korean soybean (Glycine max L.) cultivars on physicochemical properties of tempeh. The appearance (size of seed and color) and physico-chemical (amino acid and proximate composition) properties of raw soybeans of ten cultivars were evaluated. The hardness, pH, titratable acidity, and proximate composition of tempeh were also examined. The size of soybeans was the largest in Cheongja4ho, Seonyu, and Daewonkong cultivars. Regardless of the soybean cultivar, the color values for L*, a*, and b* ranged from 82.48∼92.61, —2.54∼0.44, and 14.30∼17.31, respectively. Danbaegkong and Saedanbaek cultivars of raw soybean showed significantly higher amino acid content than those in other cultivars (p>0.05), and arginine from essential amino acids and glutamic acid from non-essential amino acids were detected at the highest level. The tempeh was prepared using Rhizopus oligosporus, and there was no difference in the appearance of the tempeh by cultivars. Although the pH of tempeh was different, most showed pH 6.34∼6.77, confirming that fermentation was progressed, and the hardness of tempeh ranged from 3,168.27 - 6,729.04 g. The protein, lipid, ash and carbohydrate content of raw soybean ranged from 32.51∼42.85%, 15.86∼21.57%, 5.44∼5.97%, and 27.95∼36.12%, respectively. The content of lipid, ash, and carbohydrates was decreased in tempeh, and the protein content was increased by 9.94∼12.32% compared to raw soybeans. Tempeh produced by Danbaegkong and Saedanbaek cultivars had significantly (p<0.05) higher content of protein and significantly (p<0.05) lower content of lipid than other cultivars. The results showed differences in the physico-chemical properties of different soybean cultivars, and can be used as basic data for selecting suitable cultivars when processing tempeh.